Southern Style Mayonnaise

Preparation info

  • Yields

    3 cups

    • Difficulty


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.



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