Southern Style Mayonnaise

Preparation info

  • Yields

    3 cups

    • Difficulty

      Easy

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

When mayonnaise was made in the South, it took on a distinctly southern flavor, slightly sweet from sugar, hot from cayenne, and fruity from the region’s apple cider vinegar. Paprika, which is so popular in the South, gives it a slightly rosy tinge. Alone, mayonnaise tops the summer’s rich ripe tomatoes or, with a grating of sharp cheddar cheese, converts poached pears into a first salad course. This regional mayonnaise is the base of other cold sauces such as tartar, which is served with hot fried foods, or remoulade, which accompanies cold seafood.

Ingredients

    Method

    Part of