Perhaps the most important element in Slavic layered salads (pictured above) is the homemade mayonnaise. Sergey’s mayonnaise is different from the garlicky, limey Peruvian-style mayonnaise that I make. It has that perfect balance of sweetness and savoriness that makes you want to slather it on pretty much everything. It’s also quite subtle, which means you can add freshly minced garlic, herbs, spices, or chili paste to it to give your layered salads even more complexity.
Fortunately, Sergey shared his go-to recipe with me, and I have his permission to share it with you. Try it out the next time you need to bring a cold dish to a potluck, along with the layered approach to making a mayonnaise salad. You’ll surprise guests with your elegant take on the more predictable potato salad. —Carlos C. Olaechea
Test Kitchen Notes
Featured in: The Unbridled Joy of Layered Mayonnaise Salads. —The Editors
- Prep time 10 minutes
- Makes 1 jar mayonnaise
neutral oil (like vegetable or canola)
- Place the egg, sugar, salt, vinegar, and mustard in the bowl of a blender or food processor. Pulse the ingredients to combine.
- With the blender or food processor running, slowly drizzle a thin stream of oil into the other ingredients. It may look like a runny, oily mess at first, but don’t stop.
- By the time you pour in 3/4 of the oil, you will see it start to thicken. Keep adding the oil in a thin stream until you have added all of the oil.
- You can use the mayonnaise right away or transfer it into a storage container. It can be stored in the refrigerator, covered, for up to a week.