Meet Compound Mayonnaise, Your New Favorite Condiment

This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.

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Sure, you’ve heard of compound butter, but what about its flavorful friend, compound mayonnaise? Just like butter, mayonnaise—a simple emulsion of whole eggs, neutral oil, salt, and an acid, like vinegar or lemon juice—provides a creamy, blank canvas for a variety of flavors, so you can tailor it to whatever tastes tickle your fancy. You can go bright and herby with lush additions like basil, tarragon, chives, and lemon. Or, choose bigger, bolder mix-ins like Korean soybean paste, spicy peppers, and fragrant saffron (we’ll get into more flavor deets in just a minute). Whatever route you take, you’ll end with a super-charged condiment that’s ready for dipping, spreading, and slathering. Let’s get started...

First thing’s first: Start with a good, store-bought mayo, like Primal Kitchen, which is rich without being overly thick and has a pleasing savory twang. Now for the fun part—the flavors! There are two ways to make compound mayo magic: mixing or blending. The former is as easy as chopping, zesting, and stirring in your favorite spices and sauces, like achaar, harissa, or Calabrian chile paste. If you’re after a silkier, more homogenized texture, the latter is for you. It’s equally effortless—all you have to do is toss the ingredients in a blender or food processor and purée until smooth.

As a rule of thumb, start with ¾ cup of mayonnaise, and you’ll end up with about 1 cup of compound mayonnaise once you add the mix-ins. And, if you’re cooking for a crowd, you can easily scale up as necessary. Need some flavor inspiration to kick things off? Try one of these six compound mayonnaise recipes:

1. Bright, Green & Herby Compound Mayonnaise

Combine about ¾ cup mayonnaise with ¾ cup fresh basil leaves, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh tarragon, and the zest of 1 lemon in a blender or food processor, and then blend until smooth.

2. Preserved Lemon-Saffron Compound Mayonnaise

Bloom a pinch of saffron in 1 tablespoon of the preserved lemon brine from the jar. While that sits for 15 minutes, finely chop 2 to 3 tablespoons of preserved lemon, and then mix it with ¾ cup mayonnaise and the saffron-brine mixture. (You can use this one right away, but if you give it 30 minutes to chill out in the fridge the saffron will continue to infuse, creating an even bigger flavor payoff.)

3. Garlic Achaar & Lime Compound Mayonnaise

Mix ¾ cup mayonnaise with 2 to 3 tablespoons jarred garlic achaar, the zest of 1 lime, and 2 teaspoons freshly squeezed lime juice. If you want this to be smoother, you can blend this one, too!

4. Ultra-Umami Compound Mayonnaise

Mix 2 teaspoons doenjang (Korean fermented soybean paste) with a couple tablespoons of mayonnaise. (This’ll ensure a lump-free final product—use this method with other thicker mix-ins like miso and gochujang, too.) Add the rest of the mayonnaise (about ½ cup more), 2 teaspoons toasted sesame oil, 1 thinly sliced green onion, and 2 tablespoons store-bought, roasted sesame seeds, and then mix well.

5. Old Bay Compound Mayonnaise

Mix ¾ cup mayonnaise with 1 tablespoon Old Bay Seasoning, ¼ cup finely chopped cornichons or dill pickles, 2 tablespoons finely chopped fresh dill, 1 finely grated garlic clove, and a couple dashes of your favorite vinegar-based hot sauce.

6. Nuoc-Cham-Inspired Compound Mayonnaise

Combine ¾ cup mayonnaise with 1 to 2 chopped Fresno peppers or red jalapeños, 2 teaspoons fish sauce, the zest of 1 lime, 1 tablespoon freshly squeezed lime juice, 1 chopped garlic clove, and 2 teaspoons brown sugar, and then blend until smooth and the sugar is dissolved.

There are as many ways to use compound mayonnaise as there are to flavor it. It’s a no-brainer for dipping purposes of all kinds, especially fried delights. French fries love a flavored mayo, but it’s equally delicious with a variety of crispy snacks. Try fried artichoke hearts with herbed mayo, Korean fried chicken with Ultra-Umami mayo, and calamari dunked in Nuoc-Cham-inspired mayo—or, perhaps turmeric-fried onion rings and achaar mayo? Yes, please.

Fried foods are great, but my favorite way to get dippy with compound mayo is in a grand, French-style, aioli-ish platter. Choose whatever flavored mayo you want to be the star and then surround it with fun dippers, like crunchy vegetables—think: radishes, fennel, carrots, and blanched green beans—plus boiled potatoes, jammy-yolked, medium-boiled eggs, and poached shrimp. It’s a great centerpiece for a party or pack smaller versions for the best desk lunches ever.

And, of course, compound mayonnaise is a must for sandwiches and burgers, taking things from ho-hum to oh yum with a simple swipe. Peak summer, there’s nothing better than a tomato and mayo sandwich. Use any of these flavored mayos to take this warm-weather classic to new heights. Or, make things extra tasty by combining fried foods and sandwiches. Fried chicken and fish adore this low effort-high reward condiment. Plus, Old Bay mayo is dynamite in po’boys, just sayin’.

Compound mayonnaise is a weeknight game changer. Keep a jar on hand for amping up meals on the fly. You’ve already got concentrated flavor taken care of—turn it into a meal with a few more ingredients. Here are a few quick ‘n’ easy dinner ideas that only require five ingredients or less:

• Season chicken cutlets or salmon filets with a sprinkle of salt, slather on a layer of the compound mayo of your choice, top with buttered panko bread crumbs, and bake until cooked through and golden. The mayonnaise not only adds flavor, but also locks in the moisture, keeping things nice and succulent (no one wants a dry chicken breast!).
• Crack open a can of tuna or salmon, and use your favorite flavored mayo to bind crispy, golden fish cakes. If you’re feeling fancy, swap in lump crab meat for the ultimate crab cakes.
• Mix with hard-boiled eggs or tinned tuna for a punchy salad that is happy tucked between two slices or bread (hello, tuna melts!), piled atop toast, or rolled into a kimbap.

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What are your favorite compound mayo recipes? Tell us in the comments below!