1,236 mayonnaise recipes

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Vegan eggless mayonnaise made with soy milk, lemon juice, and mustard. Blended smooth and creamy in minutes with a simple drizzle technique for thick, spreadable results every time.

Tofu mayonnaise made with soft tofu, nonfat yogurt, Dijon mustard, and garlic blended smooth. A low-fat, vegetarian mayo substitute with only 2 tablespoons of oil.

Homemade mayonnaise made from scratch by whisking oil drop by drop into egg yolks, mustard, and lemon juice until thick and creamy. Far brighter and richer than the jarred kind, with a tangy mustard edge.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

Curried mayonnaise spread made with just mayo and curry powder. A 5-minute condiment for sandwiches, chicken, shrimp, or lamb wraps.

Aunt Grace's fruit mayonnaise folds a cooked pineapple-orange custard into whipped cream for a light, fluffy, sweet dressing. A vintage spread that turns a simple bowl of fruit salad into something special.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Chilled mussels on the half shell topped with caper mayonnaise spiked with Tabasco and lemon juice. An elegant no-cook seafood appetizer ready in 20 minutes.

Shrimp in tarragon-caper mayonnaise served open-faced on toasted English muffins with bell peppers, lettuce, and endive. An elegant no-cook lunch or light dinner.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Fresh salmon cakes bound with cornflake crumbs, celery, and thyme, pan-fried golden and served with a horseradish-spiked lemon-herb mayonnaise. A bistro-style seafood dinner.