Sweet and smokey mayo is the perfect condiment to take your Memphis-style pulled pork sandwiches to the next level. Wondering how you smoke mayonnaise? We use a Monin flavoring syrup to add the smokey flavor, no grill required! Easy to make in bulk and affordable, sweet and smokey mayo is the perfect condiment for deli shop owners to add to their menus.
Sweet and Smokey Mayo Recipe
With just four ingredients, you can whip up this sweet and smokey mayo recipe in five minutes or less. Its smokey, creamy flavor is delicious on the toasted bun of a bacon burger or a BLT. Not just limited to sandwiches and burgers, smokey mayonnaise is a delicious condiment that can enhance a wide range of recipes.
Yield: 9 ounces
Total Time: 3 minutes
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Monin hickory smoke syrup
- 1 teaspoon cider vinegar
- Pinch of salt
Directions
- Thoroughly mix all ingredients.
- Store covered and refrigerated.
Rich, creamy mayonnaise is the perfect base for the sweet and smokey flavor of Monin hickory smoke syrup. The acidity of the cider vinegar helps cut some of the richness of the mayonnaise, resulting in a balanced and flavorful condiment.
Related Resources
Smoky Ingredients
What distinguishes American BBQ from Argentinian BBQ and other barbecuing traditions is its rich, smoky flavor. Whether you want to enhance the meat smoking process by adding smoky ingredients to your spice rubs or create a smoky flavor without firing up a grill, we guide you through the best smoky ingredients. You’re just a few pantry items away from offering a summertime grill menu year-round. Use these links to learn more about the smoke-flavored ingredient that interests you: Liquid Smoke Smoked Salt Smoked Paprika Lapsang Souchong Chipotle Powder Black Cardamom Smoked Bacon Black Strap Molasses Smoked Olive Oil Smoke Flavor Ingredients From global spices to gourmet grocery items, discover ingredients that add smoke flavor. Depending on your menu, kitchen, and staff, you’ll require varying smoky flavor profiles and applications. We provide a list of ingredients that add smoke flavor and the best uses for each. 1. Liquid Smoke Liquid smoke is a naturally occurring substance made from real smoke. By burning wood pellets and condensing the smoke, manufacturers capture it as a liquid. Once it has been distilled and filtered, liquid smoke is one of the simplest ways to add pure smoke flavor to your foods. How to Use Liquid Smoke Discover the best ways to use liquid smoke below: Marinades Sauce ingredient Rubs Flavoring agent in soft cheeses, bacon, and tofu 2. Smoked Salt Smoked salt is sea salt flakes infused with smoke from real, untreated wood for up to 14 days. Popular woods for smoking salts include applewood, mesquite, alder, oak, and hickory. The wood used will determine the flavor profile. Mesquite and applewood smoked salts have a sweet essence, whereas alderwood and hickory smoked salts have a more robust flavor. You can purchase smoked salt from a foodservice wholesaler, or you can smoke it yourself. How to Use Smoked Salt Smoked salt shines when you use it as a finishing touch. When you cook with smoked salt, its flavor is lost. Popular uses for smoked salt include: Corn on the cob Fish Vegetable roasts Chicken Sprinkled on desserts Steak Rimming cocktail glasses 3. Smoked Paprika Smoked paprika is made from pimenton peppers that are slowly smoked over oak. Pimenton peppers come from the southwestern La Vera region of Spain, and smoked paprika is a staple in Spanish cuisine. It is a fantastic way to imbue foods with a smoky, woodsy flavor without smoking them. How to Use Smoked Paprika Full of umami flavor, smoked paprika pairs best with savory ingredients like meats and vegetables. Its rich hue enhances the visual appeal of pale foods like potatoes and chicken. Popular uses for smoked paprika include: Memphis-style dry rub Paella Chorizo sausage Potatoes Vegetable roasts 4. Lapsang Souchong Lapsang souchong is a type of oxidized black tea that features a sweet yet smoky flavor. Once the tea leaves are picked, they are placed over a fire to eliminate moisture. During this step, the leaves are infused with a smoke flavor. It was first created in 1646 during the Qing dynasty by citizens of the Wuyi Mountains looking to prevent freshly picked tea leaves from spoiling. Today, the tea is often used to flavor vegetarian dishes and is said to give meaty, umami richness to foods without using meat. How to Use Lapsang Souchong To cook with lapsang souchong, use a spice grinder to grind it into a fine powder. You’ll typically only use about 1 teaspoon at a time. The lapsang souchong powder will remain unspoiled for three months. While drinking lapsang souchong as tea is its first intended use, it’s also a great smoky ingredient in: Vegan menu items Cocktails Rubs Soups Hummus Baba ghanoush Back to Top 5. Chipotle Powder Chipotle powder contains one ingredient: smoked, dried jalapeno peppers that have been crushed into a powdered form. The spiciness of the peppers paired with the smoke make chipotle powder a great way to add savory flavor to various dishes. How to Use Chipotle Powder Chipotle powder is a common spice in traditional Hispanic cuisine, Tex-Mex dishes, and Southwestern cooking. Popular ways to use chipotle powder include: Burritos Tacos Meat rubs Chili Beans 6. Black Cardamom In its natural state, black cardamom is a tough, wrinkly seed pod that contains tiny, sticky, dark seeds that have a citrus and eucalyptus flavor. Spice producers make black cardamom by fire-drying the seed pods, which saturates them with a deep, smoky flavor. Once dried, the citrus and eucalyptus essences turn to a minty aroma, which complements the smoke. It is considered a warming spice and is categorized alongside black pepper, cloves, and chilis. There are two main types of black cardamom: amomum subulatum and amomum tsao-ko. Amomum subulatum is a staple in Indian cuisine, and amomum tsao-ko is a key ingredient in many Chinese recipes. How to Use Black Cardamom While it will effectively add smoke flavor to any dish, black cardamom is the third most expensive spice, so you should only use it over other smoky ingredients when it will make or break the dish. We provide the best uses for both types of black cardamom below. Curries - amomum subulatum Daals (lentil dishes) - amomum subulatum Pilafs - amomum subulatum Pho Soup - amomum tsao-ko Jin-jin Braised Meat Dishes - amomum tsao-ko Sichuan Dishes - amomum tsao-ko 7. Smoked Bacon Bacon comes in many different styles and can be used in various recipes. When smoked bacon is used as an ingredient, it transfers some of its flavors to the dish. However, it's important to note that bacon can't be added to every recipe. Take the time to analyze your menu and identify different dishes that might be improved by adding smoked bacon to them. How to Use Smoked Bacon The most effective way to use smoked bacon to add smoke flavor is to first chop the bacon into pieces and render out the fat. Use the rendered bacon fat to cook the rest of your ingredients (which coats them all in the smoky bacon flavor) before adding the bacon pieces back into your recipe. The best ways to add smoke flavor using bacon include: Sauteed Vegetables Soups Creole Jambalaya Bacon-wrapped meats and vegetables 8. Black Strap Molasses A byproduct of the sugar-making process, molasses is typically used to add sweetness or texture to a dish. One type of molasses, known as blackstrap molasses, allows you to add a hint of smokiness to your menu. Blackstrap molasses features a bittersweet flavor and is a healthier alternative to traditional molasses. It offers vitamins and minerals such as calcium, magnesium, and iron, and is rich in antioxidants. Can't access molasses? Try some of these molasses substitutes. How to Use Black Strap Molasses Though molasses is often thought of as a baking ingredient, blackstrap molasses is commonly used to flavor many savory dishes. Popular uses for blackstrap molasses include: BBQ Sauce Vegan Bacon Baked beans Salad dressing 9. Smoked Olive Oil Smoked olive oil is a type of premium olive oil that has been cold smoked, imbuing it with a rich smoke flavor. It’s a healthy alternative to using rendered smoked bacon fat to imbue foods with smoky flavors. This gourmet grocery item is for the creative chef who wants to add smoky flavors while also increasing the nutritional value and texture of their dish. How to Use Smoked Olive Oil The best uses for your smoked olive oil will depend on its smoke point. Light refined olive oil has a smoke point between 390 and 479 degrees Fahrenheit, making it ideal for high-heat cooking applications. Extra virgin olive oil has a smoke point of 320 degrees Fahrenheit and should only be used as a finishing or salad oil or for low-heat cooking applications. Vegetable roasts Salad dressings Bread dips Marinades Sauteing Back to Top Even if it’s too cold outside to use your grill or smoker, that doesn’t mean you can’t create meals with a smoky flavor. The next time you want to add smoke flavor, reference back to our list of smoky ingredients to help you write your recipe. With so many options, the temperature outside doesn't need to limit the wood-fired flavors you offer your customers.
Aioli vs Mayo: What's the Difference?
If you own a bar, sandwich shop, or restaurant, you may have noticed the increased fascination with aioli. As this creamy condiment becomes a popular foodservice trend, many are asking what the difference between mayo and aioli even is. We sought out to identify the difference between these two toppings and clarify how they can be properly used. The Difference Between Aioli and Mayo Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors. What is Aioli? Aioli, meaning “garlic oil" in Catalan, is a sauce made by emulsifying mashed garlic with extra virgin olive oil, typically with a mortar and pestle. It originated in Catalonia, Spain and is often used in French cooking, especially in the region of Provence. How to Make Aioli To traditionally make aioli, several cloves of garlic are pounded into a paste in a mortar. Olive oil is then added slowly while the chef constantly stirs and mashes the paste to begin emulsifying the mixture. Emulsification is the process of combining two ingredients that typically cannot mix, such as oil and water. As the oil is whipped or mashed, the oil particles break down and spread evenly throughout the mixture, resulting in a creamy and blended texture. Egg yolks, bread, or lemon juice may often be added to enhance the creaminess of the mixture. The aioli sauce is mixed until it is pale and creamy. Aioli Uses Traditional aioli is used in the following ways: Dip for vegetables Sauce for shellfish Over grilled lamb With escargot What is Mayonnaise? Mayonnaise or mayo is a sauce made by emulsifying egg yolk, canola oil, lemon juice or vinegar, mustard, and salt with a whisk. It is a creamy and spreadable cold condiment, possibly French or Spanish in origin, that is used world wide today. How to Make Mayonnaise To make mayonnaise, oil is slowly whisked into egg yolks to begin the emulsification process. As the sauce comes together, lemon juice or vinegar and salt are added. The mixture then needs to be whisked vigorously for the ingredients to combine properly. As the oil droplets become suspended in the egg yolk, it produces a fluffy texture. It is important to note that homemade mayonnaise does have a shorter shelf life than store bought variations, only lasting approximately 3-4 days. Mayonnaise Uses Mayonnaise is used in the following ways: Spread for sandwiches Dip for french fries Base for pasta and potato salads Modern Aioli vs Traditional Aioli The confusion between mayonnaise and aioli comes from the way the word “aioli” is used today. In many establishments, any type of flavored mayo, especially garlic mayo, will be labeled as garlic aioli. Most restaurants and bars will not carry traditional aioli because of how labor intensive it is to make and how easily the emulsion can split. Although traditional aioli and modern aioli are not made in the same way, they can be used interchangeably as dips and spreads. There will, however, be variations to the texture and flavor profile between the two condiments. Chances are that the garlic aioli that captures your attention on a menu isn’t actually aioli at all. Regardless, both traditional aioli and flavored mayonnaise can give a Mediterranean kick to your meals and help boost your sales when added to poutine.
Deli Equipment and Supplies List
Starting a deli can be an exciting venture as you embark on offering delicious deli meats, cheeses, and sandwiches to your customers. To ensure a successful start, it's essential to invest in the right equipment and supplies. Whether you are setting up a new deli or revamping an existing one, having the necessary tools at your disposal is crucial for efficiency and quality in your operation. Shop All Deli Supplies Click below to learn more about deli supplies and equipment: Commercial Meat Slicers Deli Refrigeration Portion Scales Deli Containers Deli Food Packaging Deli Tags Deli Foods
