First things first gotta give credit to this technique to J. Kenji Lopez Alt, check out his article on this technique here.
So what is balsamic mayo? It is mayo made with balsamic vinegar, specifically I used white balsamic mayo, because the flavor is less overpowering. This is a spread that adds a great depth of flavor to sandwiches, especially those with beef or pork, and can in my opinion still work great in a potato salad.
Simple, easy to execute, and super impressive if you don’t repeatedly use the word mayo to your guests.
This is a recipe for balsamic mayo I developed, that was heavily inspired by J. Kenji Lopez Alt two minute mayonnaise recipe.
- 1 Egg
- 1 tablespoon White Balsamic Vinegar (Aged can work, but may be overpowering)
- 1 teaspoon Dijon Mustard (I used a heaping teaspoon)
- 2 cloves Garlic (Minced)
- 1 cup Vegetable Oil (Not Extra Virgin Olive Oil)
- 1 Large Pinch salt
- 1 Dash Sugar
- Crack egg into bottom of blender jar, and add mustard, sugar, salt, and vinegar.
- Carefully top with fat
- Blend, keeping the head at bottom of jar, and then gradually rocking and raising it
- Thin to desired consistency with water and season with salt to taste
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