Mayonnaise is the base for so many dressings and sauces. It is egg, lemon juice, and oil based and is not cooked. I usually make the easier blender style with whole egg, dry mustard, salt, pepper, lemon juice, and oil. The lemon juice, mustard, and flavor of the oil give the dominant flavors. If you use a flavor-less oil, then the lemon juice, mustard and egg will be the dominant flavors. If you use olive oil or nut based oil, the flavor will be heavier and more distinct. This affects the wine choice as well.
Sweet and Hot Mayo
(jelly, horseradish, pepper, and wine)
(garlic, Worcestershire sauce, and herb of choice)
Use our Messina Hof wine and herb suggestions for what herb to use for a specific wine
Green Goddess Dressing
(anchovy, onion, lemon juice, vinegar, sour cream)
This is a very strong and complex flavor profile. Though is traditionally served with a white wine, by eliminating the anchovies, sweating the onions, and using a red wine or sherry vinegar in place of the lemon juice, it can actually be served successfully with a light red wine.
(herbs, spinach, and watercress)
By selecting herbs that are red wine friendly, you can change this mayo to be used for roasted meats that complement red wine.
(pickle, capers, mustard, herbs)
The type of pickle and herbs used can be adjusted to change the flavors for different wines.