Mayonnaise is a popular condiment in Chile. It is widely embraced and enjoyed with various dishes, adding a unique twist to traditional sandwiches and dips.
Mayonnaise is quite popular partly because many people still make it at home and enjoy the superior quality afforded by the fresh eggs and oils used in it. All traditional sandwich places also make it fresh, and they take pride in their unique recipes and adaptations.
The most common home addition to mayonnaise in Chile is garlic cloves. Another classic is to use it to make salsa Golf.
Salsa Golf is a unique sauce that combines mayonnaise, ketchup, and whisky, resulting in a creamy, tangy, and slightly sweet flavor. This sauce is often used as a dip for French fries or shrimp cocktails.
Some common uses for mayo in Chile include:
- Sandwiches: Mayo is often used as a sandwich spread, adding a creamy texture and tangy flavor. It works well with various fillings such as deli meats, cheeses, and vegetables. Lomito, Churrasco, and Completo Italiano are made with the classic topping representing the Italian flag colors: avocado, tomato, and mayo.
- Dips and dressings: Mayo is the base for various dips and dressings, such as the Salsa Golf, mentioned earlier, or the classic Salsa Americana (mayo and pickled veggies).
- Salads: It is frequently used as a base for creamy salads, including potato salad, pasta salad, and chicken salad, providing a smooth and rich texture.
Chilean Garlic
This recipe is widespread in Chile, where stick blenders are very popular.
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Easy Homemade Mayonnaise
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 16
- Category: Sauces
- Method: Blended
- Cuisine: General
Description
A fool-proof way to make mayonnaise with a hand held blender.
Ingredients
- 1 egg
- ¾ to 1 cup vegetable oil, I use grapeseed or sunflower
- 1 teaspoon lemon
- ¼ teaspoon salt
Instructions
- In a jar, place the egg and the oil (start with ¾ cup).
- With the hand blender touching the base of the jar, blend everything. Don’t stop or lift the blender until the mayonnaise form.
- You can control how thick the mayonnaise is depending on adding more oil after the mayonnaise has formed; add the lemon juice, salt, and more oil, and blend again. The whole process should take about 30 seconds.
Notes
Remember that eating raw eggs can be dangerous.
Nutrition
- Serving Size: 1 cucharada
- Calories: 43
- Sugar: 0 g
- Sodium: 41 mg
- Fat: 3.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 1.3 g
- Fiber: 0.7 g
- Protein: 1.5 g
Sally Nason says
I consider myself worldly regarding culture and food. I think that the Chilean mayonnaise recipe is the best of all, and yet has been known to be difficult to make. I am so looking forward to trying out this method. Thank you.
Pilar Hernandez says
Yeah, my grandmother was a traditionalist and only used a fork and a plate, my mother moved to the jar blender, and new generations are using the handheld blender. I do find this the easiest method of all. Good luck!