50 Flavours of Mayonnaise

Mayonnaise, it’s the ultimate condiment. A foil for flavour that’s smooth and relatively neutral you can bend and twist it to complement almost any taste combination. Add a kick to your sandwich, a blast to your burger, zip to your fish, and a flash to your chicken with 50 Flavours of Mayonnaise!

Originally published in 2015 to commemorate Hellman’s Mayonnaise and its 100th anniversary, I regularly re-visit this post. The goal was to create a resource file of colourful, tasty mayos to fit every occasion (and sandwich). You can always find a jar of Hellman’s on our fridge door, and in many a post on Peace Love & Butter – we’re crazy brand loyal.

Having Made Many A Mayo

We spent a year in the pro and home kitchens testing for this post, collecting recipe after recipe and perfecting each one. Just when I thought I had the flavours to create the ultimate collection I would stumble upon one more, and then another until I reached this final compilation.

Some I’ve featured in various posts, used commercially, or in food sport competitions. But every time I found a new flavour I liked I would add it to the 50 flavours of mayonnaise list, shuffle and count.

This represents some intriguing taste profiles, an amazing array of colours and everything mayonnaise and aioli related that I’ve come across in my year long mayo quest. This is a post to bookmark, and come back to time after time, as I intend to update and tweak it as needed so it stays current in today’s ever evolving world of food.

Not The Same Old Thing

If you’re tired of the same old egg salad, out of ideas for your next barbecue, or looking for a way to hit the wow button with your next feast of calamari, come on back to 50 Flavours of Mayonnaise for a little something interesting.

Each of these recipes starts with the same ingredient: half a cup of mayonnaise.  Yes, in most cases it’s Hellman’s that we’ve used but we’re no stranger to a DIY mayo, it’s a cuisine basic and oh-so-fantastic made from scratch, creamier and richer.  So let’s start with that.

‘You can really taste the difference between a shop-bought and a good homemade mayo.” ~ Yotam Ottolengetti.

No offence Hellman’s – I still heart you!

Herb-Based Mayos

Basil Mayo
1/2 cup mayonnaise | 2 tablespoons olive oil | 1/4 cup packed basil leaves | 1/2 teaspoon lemon juice | zest of one lemon | pinch of salt.
Fresh basil, lemon and olive oil turn ordinary mayonnaise into something bright and summery.
Pair it with: tomato sandwiches, grilled chicken, roasted vegetables, BLTs and grilled fish.

Dill Mayonnaise
1/2 cup mayonnaise | 1/4 cup fresh chopped dill | 1 tablespoon lemon juice | 1 tablespoon minced garlic | salt and pepper to taste.
Fresh dill, lemon and garlic make this a natural with anything from the sea.
Pair it with: salmon, crab cakes, fish sandwiches, potato salad and cucumber sandwiches.

Caper Mayonnaise
1/2 cup mayonnaise | 1 tablespoon chopped capers | 2 teaspoons minced shallots | pinch of finely chopped parsley | pepper to taste.
Briny capers, shallot and parsley give this mayo a salty, savoury edge.
Pair it with: fish, seafood burgers, roast chicken, asparagus and potato salad.

Chive Mayo
1/2 cup mayonnaise | 2 1/2 tablespoons fresh snipped chives | 2 roasted garlic cloves | ground black pepper to taste.
Fresh chives and roasted garlic make this a quiet little powerhouse.
Pair it with: steak sandwiches, burgers, roasted potatoes, chicken and grilled vegetables.

Green Mayonnaise
1/2 cup mayonnaise | 1 tablespoon chopped chives | 1/2 tablespoon chopped tarragon | 1 1/2 tablespoons chopped flat-leaf parsley | 2 teaspoons chopped chervil | 1 teaspoon chopped dill | squeeze of fresh lemon juice | salt and pepper to taste.
A whole garden of fresh herbs gives this mayo its beautiful colour and lively flavour.
Pair it with: roast chicken, fish, steamed vegetables, potatoes and spring vegetables.

Herb Mayonnaise
1/2 cup mayonnaise | 2 1/2 tablespoons chopped herbs — try parsley, chives, dill, tarragon, oregano, thyme, chervil, basil, or any combination that suits your palate.
This is your blank canvas. Use whatever fresh herbs are looking particularly good.
Pair it with: grilled chicken, fish, potatoes, roasted vegetables and sandwiches.

Pesto Mayo
1/2 cup mayonnaise | 1 tablespoon pesto.
Two ingredients, one seriously useful condiment. Pesto brings basil, garlic, cheese and olive oil to the party.
Pair it with: grilled chicken, tomatoes, mozzarella, pasta salads, roasted vegetables and sandwiches.

Ranch Mayo
1/2 cup mayonnaise | 1 clove finely minced garlic | 1 teaspoon Dijon mustard | 1/2 tablespoon finely minced olives | splash of olive brine | 1/2 teaspoon fresh thyme | 1/2 teaspoon fresh chives | 1 teaspoon onion powder | dash of chili flakes | salt and pepper to taste.
Not your standard ranch dressing. This one has garlic, herbs, brine and a little heat.
Pair it with: chicken fingers, burgers, fries, raw vegetables and sandwiches.

How to Make Home Made Mayonnaise

Add a Bit of Creamy Heat

Black Pepper Mayo
1/2 cup mayonnaise | 1 tablespoon freshly ground black pepper | 1 teaspoon lemon juice | touch of lemon or lime zest.
Simple, sharp and surprisingly punchy, with citrus brightening the bite of fresh black pepper.
Pair it with: steak sandwiches, tomato sandwiches, roast beef, grilled chicken, fries and burgers.

Chipotle Mayo
1/2 cup mayonnaise | 1 finely chopped chipotle chile in adobo.
Or: 1/2 cup mayonnaise | 1 teaspoon dried chipotle chili flakes.
Smoky chipotle brings heat, colour and depth to a creamy mayo. If using dried chili, refrigerate overnight to let the colour and flavour develop.
Pair it with: burgers, tacos, grilled chicken, sweet potato fries and sandwiches.

Creole Mayonnaise (AKA Cajun Mayo)
1/2 cup mayonnaise | 2 teaspoons finely chopped green onions | 2 teaspoons finely chopped fresh parsley | 1 teaspoon sweet green relish | 1 teaspoon chopped capers | 1 teaspoon grainy Creole or Dijon mustard | 1/2 teaspoon Tabasco hot sauce.
A little Southern swagger: tangy, herby, briny and spicy.
Pair it with: fried chicken, seafood, shrimp sandwiches, po’ boys and burgers.

Green Peppercorn Mayonnaise
1/2 cup mayonnaise | 2 tablespoons green peppercorns, drained and lightly chopped.
Green peppercorns bring a gentle peppery heat and classic bistro character.
Pair it with: steak, roast beef, steak sandwiches, burgers and grilled mushrooms.

Green Curry Mayo
1/2 cup mayonnaise | 1 tablespoon green curry paste.
Fragrant, spicy and aromatic, this one benefits from a little time to let the flavours marry.
Pair it with: chicken, shrimp, grilled vegetables, spring rolls and rice bowls.

Harissa Mayonnaise
1/2 cup mayonnaise | 1 tablespoon prepared harissa paste | 2 cloves finely minced garlic | 1 1/2 teaspoons rose water.
Smoky harissa, garlic and a whisper of rose make this one especially interesting.
Pair it with: grilled lamb, chicken, roasted vegetables, fries and grain bowls.

Horseradish Mayonnaise
1/2 cup mayonnaise | 1 tablespoon prepared horseradish | squeeze of fresh lemon juice | pepper to taste.
Sharp, creamy and excellent with rich meats.
Pair it with: roast beef, steak sandwiches, potatoes and smoked salmon.
Note: This one is not a make-ahead mayo. Horseradish contains an enzyme that changes the consistency over time, so use within two hours.

Kimchi Mayo
1/2 cup mayonnaise | 2 tablespoons kimchi, well-drained and finely chopped | zest of one lime.
Spicy, tangy and full of umami, with lime to keep everything bright.
Pair it with: fried chicken, burgers, fries, Korean-inspired bowls and grilled meats.

Lime Ancho Mayonnaise
1/2 cup mayonnaise | zest and juice of 1 lime | 1 tablespoon ground ancho chile pepper | 1 teaspoon cumin.
Smoky ancho chile, warm cumin and fresh lime make a seriously good taco mayo. Refrigerate overnight to allow the chili to hydrate and the flavours to infuse.
Pair it with: fish tacos, grilled chicken, corn, burgers and roasted sweet potatoes.

Roasted Jalapeño Mayo
1/2 cup mayonnaise | 1/4 cup chopped fresh cilantro | 1–2 roasted jalapeños, finely chopped or blended.
Roasting mellows the jalapeño while concentrating its flavour, with cilantro bringing everything back to fresh.
Pair it with: tacos, grilled corn, burgers, chicken sandwiches and quesadillas.

Sriracha Mayo
1/2 cup mayonnaise | 1 tablespoon Sriracha chili hot sauce.
The classic quick spicy mayo. Substitute sambal oelek or another Asian chili-garlic condiment for a slightly different take.
Pair it with: sushi bowls, fries, fried chicken, shrimp, burgers and sandwiches.

Wasabi Mayonnaise
1/2 cup mayonnaise | 1 tablespoon wasabi paste or powder | squeeze of lemon juice.
Clean, sharp wasabi heat with enough lemon to keep it lively.
Pair it with: sushi, seared tuna, salmon, crab cakes, shrimp and rice bowls.

Umami Mayo & Aioli Flavours

Blue Cheese Mayonnaise
1/2 cup mayonnaise | 3 tablespoons finely crumbled blue cheese | squeeze of lemon juice | pepper to taste.
Creamy blue cheese gives this mayo serious savoury personality, while lemon keeps it from becoming too heavy.
Pair it with: burgers, steak sandwiches, roast beef, buffalo chicken and roasted potatoes.

Ginger-Sesame Mayonnaise
1/2 cup mayonnaise | 2 small green onions, finely chopped | 1 tablespoon chopped fresh cilantro | 1 teaspoon minced fresh ginger | 1/4 teaspoon sesame oil.
Fresh ginger, green onion, cilantro and sesame create a bright Asian-inspired flavour.
Pair it with: salmon, tuna, chicken, slaw, rice bowls and dumplings.

Pecan Mayo
1/2 cup mayonnaise | 1/3 cup pecans, roasted and pulsed in a food processor.
Toasty pecans add richness and a little texture. Refrigerate for at least one hour for the best flavour.
Pair it with: turkey sandwiches, chicken salad, roasted vegetables and sweet potatoes.

Red Eye Mayo (AKA Coffee Mayonnaise)
1/2 cup mayonnaise | 1 tablespoon instant coffee crystals | 1 teaspoon Tabasco sauce | splash of sherry vinegar.
Yes, coffee. The result is smoky, bitter, spicy and completely unexpected. Blend and refrigerate for an hour or more for good colour.
Pair it with: onion rings, burgers, steak sandwiches, bacon sandwiches and grilled meats.

Parmesan Mayonnaise
1/2 cup mayonnaise | 1/4 cup finely grated Parmesan-Romano cheese | 1 teaspoon cracked black pepper.
Salty Parmesan and plenty of black pepper make this a rich, savoury spread.
Pair it with: chicken sandwiches, burgers, roasted potatoes, grilled vegetables and steak.

Roasted Garlic Aioli
1/2 cup mayonnaise | 6–7 cloves roasted garlic, crushed to a paste | generous grind of coarse black pepper.
Roasted garlic turns mayonnaise sweet, mellow and deeply savoury.
Pair it with: fries, burgers, steak sandwiches, roast chicken, roasted vegetables and grilled meats.

Saffron Aioli
1/2 cup mayonnaise | 3–5 saffron threads, lightly crushed between your fingertips | 1 clove garlic, thinly sliced | pinch of salt.
Saffron gives this aioli a beautiful golden colour and subtle bitterness. Refrigerate overnight for the richest colour and flavour.
Pair it with: seared tuna, seafood, crab cakes, grilled fish, roasted potatoes and vegetables.

Za’atar Aioli
1/2 cup mayonnaise | 1 clove crushed garlic | 2 tablespoons za’atar spice | 2 tablespoons fresh lemon juice.
Earthy za’atar, fresh lemon and garlic make this a bold, herbaceous aioli. Refrigerate for at least an hour to let the flavours infuse.
Pair it with: grilled chicken, lamb, roasted vegetables, flatbreads, falafel and potatoes.

Miso Mayo
1/2 cup mayonnaise | 1 tablespoon white miso | 1 teaspoon toasted sesame oil | 1 teaspoon fresh lime juice | 1/2 teaspoon finely grated fresh ginger.
Miso brings deep savoury umami while lime and ginger keep this creamy condiment bright.
Pair it with: salmon, tuna, roasted eggplant, corn, fries, burgers and rice bowls.

Truffle Parmesan Mayo
1/2 cup mayonnaise | 2 tablespoons finely grated Parmesan | 1/2 teaspoon truffle oil | 1/4 teaspoon freshly cracked black pepper | squeeze of lemon juice.
Rich Parmesan and earthy truffle turn simple mayonnaise into something that feels decidedly restaurant-worthy.
Pair it with: fries, steak, burgers, roast potatoes, grilled asparagus and fried chicken.

Smoky Mayo

Bacon Mayonnaise
1/2 cup mayonnaise | 1/4 cup crisp cooked bacon, drained, cooled and finely chopped | 2 cloves roasted garlic | pepper to taste.
Bacon and roasted garlic. Honestly, do I need to say more?
Pair it with: burgers, BLTs, grilled cheese, chicken sandwiches and fries.

Smoked Cheddar Mayonnaise
1/2 cup mayonnaise | 3 tablespoons finely grated smoked cheddar | squeeze of lemon juice | pepper to taste.
Smoked cheddar gives this mayo a rich, savoury depth with just enough lemon to balance it.
Pair it with: burgers, roast beef sandwiches, grilled cheese, fries and potatoes.

Smoked Paprika Mayonnaise
1/2 cup mayonnaise | 2 tablespoons smoked paprika | 1 teaspoon lemon juice.
Smoky, earthy and beautifully coloured, this is one of the easiest ways to make a burger or potato more interesting.
Pair it with: grilled chicken, fries, burgers, roasted potatoes, corn and seafood.

How to Make Thai Chili Mango Mayo

Tangy & Tasty Mayos

Curry Mayo
1/2 cup mayonnaise | 2 teaspoons curry powder | 1/2 teaspoon cumin | dash of cayenne | squeeze of lime juice.
Warm curry spices, cumin, cayenne and lime make this one of the most versatile mayos in the collection.
Pair it with: chicken fingers, chicken salad, grilled chicken, roasted vegetables and sandwiches.
Variation: add 2 teaspoons honey. The sweeter version makes a mean chicken salad.

Dijonaise
1/2 cup mayonnaise | 1 tablespoon Dijon mustard | 1/2 tablespoon grainy Dijon mustard.
Simple, French-inspired and endlessly useful.
Pair it with: roast beef, ham sandwiches, steak, potatoes and grilled chicken.

Honey Mustard Mayonnaise
1/2 cup mayonnaise | 1 tablespoon lime juice | 1 tablespoon honey | 1 tablespoon Dijon mustard.
Sweet, tangy and creamy—the perfect balance of honey and mustard with a little lime.
Pair it with: chicken fingers, chicken sandwiches, ham, roasted vegetables and salads.

Sundried Tomato Mayo
1/2 cup mayonnaise | 1 clove minced garlic | 3 tablespoons sun-dried tomatoes packed in oil, drained and minced | 1/2 tablespoon oil from the sun-dried tomatoes. Process the ingredients until smooth before adding the mayo; season with salt and pepper.
Sweet-tart sun-dried tomatoes and garlic bring Mediterranean flavour to the table.
Pair it with: chicken sandwiches, turkey, grilled vegetables, pasta salads and focaccia sandwiches.

Tomato Roasted Red Pepper Mayo
1/2 cup mayonnaise | 2 tablespoons tomato paste | 1/4 cup finely chopped roasted red pepper | 1 tablespoon chopped parsley | 2 tablespoons extra-virgin olive oil | black pepper to taste.
Sweet roasted pepper, concentrated tomato and olive oil make this colourful and savoury.
Pair it with: grilled chicken, burgers, sandwiches, roasted vegetables and fish.

Barbecue Mayonnaise (or Barbanaisse)
1/2 cup mayonnaise | 2 tablespoons barbecue sauce | grind or two of fresh black pepper.
Two pantry staples become one very useful sauce. Use your favourite bottled sauce or homemade family recipe.
Pair it with: burgers, pulled pork, chicken sandwiches, fries and grilled corn.

Teriyaki Mayonnaise
1/2 cup mayonnaise | 2 tablespoons teriyaki sauce.
That’s it. Two ingredients, and somehow it’s exactly right.
Pair it with: chicken, burgers, salmon, shrimp, rice bowls and sandwiches.

Mango Chutney Mayo
1/2 cup mayonnaise | 1/4 cup mango chutney, finely chopped | 1 tablespoon chopped fresh cilantro.
Sweet mango chutney and fresh cilantro make this bright, fruity and a little unexpected.
Pair it with: chicken, turkey sandwiches, grilled shrimp, curry dishes and wraps.

Lemon Mayonnaise
1/2 cup mayonnaise | 1 1/2 teaspoons fresh lemon juice | 1 teaspoon freshly grated lemon zest | pinch of black pepper.
Fresh, bright and simple. Sometimes that’s all you need.
Pair it with: fish, seafood, chicken, asparagus, artichokes and sandwiches.

Lemon Pepper Aioli
1/2 cup mayonnaise | 1 clove roasted garlic, minced | 1/2 teaspoon lemon juice | 1/2 teaspoon freshly ground black pepper.
Roasted garlic, lemon and black pepper make a simple aioli that works almost everywhere.
Pair it with: seafood, chicken, fries, grilled vegetables and sandwiches.

Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise | 1/4 cup finely chopped roasted red pepper | 1 tablespoon chopped fresh parsley.
Sweet roasted peppers bring colour and gentle sweetness, while parsley keeps it fresh.
Pair it with: burgers, chicken, turkey, grilled vegetables and sandwiches.

Dill Pickle Mayonnaise
1/2 cup mayonnaise | 2 tablespoons finely chopped dill pickle | 1 teaspoon pickle brine | 1 tablespoon fresh chopped dill | 1 teaspoon Dijon mustard.
Cool, tangy and briny, this is the mayo you didn’t know your burger was waiting for.
Pair it with: burgers, fried chicken, fish sandwiches, fries, potato salad and grilled cheese.

Sweet & Savoury Mayonnaise

Cranberry Mayo
1/2 cup mayonnaise | 3 tablespoons finely chopped dried cranberries | juice of one lemon.
Sweet-tart cranberry and lemon make a surprisingly good sandwich spread. Refrigerate overnight to let the colour and flavour infuse.
Pair it with: turkey sandwiches, leftover holiday turkey, chicken salad and Brie.
Variation: add the zest and juice of one orange and omit the lemon juice for Orange Cranberry Mayo.

Caramelized Apple Mayonnaise
1/2 cup mayonnaise | 2 tablespoons well-chopped caramelized apples, cooked in butter and brown sugar with a squeeze of lemon | 1/4 teaspoon cinnamon | dash of nutmeg | salt and pepper to taste.
Sweet caramelized apple meets creamy mayo with just enough spice to make it interesting.
Pair it with: pork sandwiches, roast turkey, ham, grilled cheese and roasted squash.

Pomegranate Mayonnaise
1/2 cup mayonnaise | 1 1/2 tablespoons pomegranate molasses | 2 teaspoons honey | 2 teaspoons Dijon mustard | splash of apple cider vinegar.
Sweet, tart and deeply flavoured, with pomegranate molasses bringing the whole thing together.
Pair it with: lamb, chicken, roasted vegetables, grain bowls and turkey sandwiches.

Raspberry Mayonnaise
1/2 cup mayonnaise | 1 tablespoon raspberry preserves | zest and juice of one lemon | 1/8 teaspoon black pepper.
Bright raspberry, lemon and black pepper make this one of the more playful combinations in the collection.
Pair it with: turkey, chicken salad, Brie sandwiches, pork and grilled cheese.

Thai Chili Mango Mayo
1/2 cup mayonnaise | 1/2 cup fresh or frozen mango | 1 tablespoon lime juice | 1 tablespoon lime zest | 1 tablespoon Thai sweet chili sauce
Sweet, creamy and a hint of heat. The bridge to a bright, exciting combination without making it heavy.
Pair it with: grilled chicken, salmon, shrimp, roasted vegetables, crudités and summer pasta salads.

A World Of Flavour

I considered grouping flavours of mayonnaise by pairing, I.e.: mayo that works with fish, aiolis that accent pizza, your perfect cheese sandwich mayo, but thought instead I grouped by taste category.  This way you can play, mix and match and discover flavour combinations all your own.  I absolutely LOVE Curry Mayo with chicken fingers and Red Eye Mayo with onion rings. Saffron Aioli works so well with seared tuna, and Cranberry Mayonnaise will make you excited about a turkey wrap, even on the fourth day of Christmas leftovers.

Please, by all means, leave us a note and tell us what taste combinations you came up with inspired by 50 Flavours of Mayonnaise.  Always love hearing from you!

Revised, September 2026

Easy Two Minute Mayonnaise

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• Author: Cori Horton
• Total Time: 7 minutes
• Yield: about 1 cup 1x
• Diet: Vegetarian

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Description

A rich, creamy and super easy 2-minute homemade mayonnaise made with egg and a neutral oil. Once you have a good basic mayonnaise, you have a blank canvas for all kinds of flavour combinations.

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Ingredients

Units USM Scale 1x2x3x

• 1 egg, coddled
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1-2 teaspoon fresh lemon juice, to taste
• 1/4 teaspoon kosher salt
• 1 cup neutral oil, such as grapeseed, sunflower or canola

Cook Mode Prevent your screen from going dark

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Instructions

Coddle Your Eggs

1. Add room temperature eggs to boiling water, off the heat. Cover and let stand or 2 – 5 minutes. Then shock in cold water.

Add Your Ingredients

1. Once cooled, add eggs, acid (vinegar and lemon juice), mustard, salt and oil to a flat bottomed, wide mouthed jar or vessel, making sure your wand mixer reaches ALL THE WAY TO THE BOTTOM of the jar. Let everything stand and settle for about 5 minutes.
2. Using your wand mixer, start, wand down, full-speed, in place – for about 45 seconds.
3. Once you see the creamy emulsion begin to form at the bottom, then you can begin to move your mixer up to bring the oil on top into your creamy emulsion. Until everything is completely blended.
4. Season and chill.
5. Go make yourself an amazing sandwich!

Notes

Super important that your wand mixer reaches all the way to the bottom of your jar for MAXIMUM emulsification.

Choose your acid; either lemon, or vinegar or both.

Because we are using an essentially raw egg, use it within 3 to four days. A special treat in tomato season.

• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Category: Sauces
• Method: Blending