Mayonnaise is one of the condiments that I can usually pass up. I like it okay but I usually won’t take the time to take it out of the fridge to add to a sandwich (B.L.T.s being the exception).
But, being a vegetable whisperer, I heard the peppery and sassy arugula calling for a creamy counterpoint from my fridge yesterday. It really did.
Most of the recipes I found online had too many ingredients. When experimenting with recipes using fresh, organically grown ingredients, I try to start simple. There is so much flavor in cleanly and locally grown vegetables that the vegetable can usually speak for itself. No need to shout it down. The principle proved true with this mayo. Yes, I used store-bought mayo, in case you were wondering. My ideal self would have made it from scratch, but my real self spent most of the day at kids’ sporting events.
The only problem I found with this mayo is that now I want more of it. On everything. We had pork carnitas for lunch today and it was if the two were made for each other. The mayo had also benefited from an overnight in the fridge, so the flavors had ample time to marry.
Thankfully, arugula grows year round in the Houston area, so this will now be a happy, steady condiment in my house. Use it on sandwiches, fish, pork, or even a dip for vegetables. After you taste it, I’m sure you’ll think of something.