This mayo with a blend of Cajun spices is perfect for topping sandwiches, dipping fried shrimp, tuna salad, pretty much anything!
1 cup real mayonnaise
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Combine all the ingredients in a bowl and mix well to distribute the spices. Place in a covered container and refrigerate for a minimum of 24 hours before using.
Leftovers can be stored for up to 1 week.
For a creamier consistency, use full-fat mayonnaise.
Adjust the spice levels to tastes
Add some fresh herbs like parsley or cilantro for a fresher flavor.
Store the Cajun mayo in an airtight container to prevent it from absorbing other odors in the refrigerator.
Try different spice blends or add a splash of vinegar for a tangy twist.
Try using Cajun mayo as a marinade for chicken or shrimp before grilling for extra flavor.
Cajun mayo is perfect for topping sandwiches, burgers, or as a dipping sauce for fried seafood like shrimp or fish, or for French fries or onion rings.
You can adjust the amount of cayenne pepper or other spices to taste.
You can use low-fat mayo, but keep in mind that it may affect the texture and flavor of the final product.
Yes, it's recommended to refrigerate the Cajun mayo for at least 24 hours before using to allow the flavors to develop fully.
Leftover Cajun mayo can be stored in a covered container in the refrigerator for up to 1 week.
It's not recommended to freeze mayo as it can change the texture and consistency.
You can increase the amount of cayenne pepper or add a splash of hot sauce, to taste.
You can customize the recipe by adding your favorite herbs or spices to enhance the flavor.
If the mayo is too thick, you can thin it out with a little bit of water or lemon juice.
You can use Greek yogurt or sour cream as a substitute for mayonnaise in this recipe, though the flavor will be different.
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reviews & comments
June 24, 2013
Used this on sandwiches and it was fantastic!
July 6, 2012
This recipe was a great way to dress up my deviled eggs. I read the other review that mentioned maybe leaving out the nutmeg but I think using it in eggs made it relevant to the recipe because it tasted great. I will definitely make this again.
May 8, 2012
Other than the nutmeg, I liked this recipe. For me anyway the nutmeg seems out of place (it would work better in a jamaican style mayo). I made this without the nutmeg and it tastes more like I expected a cajun mayonnaise to.