THE MENU MAYONNAISE PALETTE OVER PALATE IMPROV

These are variations on old salad dressing recipes, Thousand Island, Russian, etc., commercial versions of which often used catsup, and on aioli. I don't use commercial food coloring as such.

 

But I am suggesting doing the pink mayonnaise itself based on tomato paste, or tomato puree, and red wine as needed, as an emulsifier for the egg yolk, rather than making plain mayonnaise and then adding catsup later.

You could color it further, with a little beet juice...Actually, pickled beet juice, just sitting in a jar in the fridge waiting to be thrown out, would be an easy alternative to tomato paste or tomato puree, to add, perhaps in combination, as the red emulsifier...normally the emulsifier needs to be fairly acidic to make mayonnaise, so less acidic colored liquids might be added in moderation at the end for color and flavor.

One could use such a mayonnaise on hamburgers or hot dogs, of course. But there are other possibilities....

 

The use of this pink mayonnaise, in combination with a yellow colored mustard-based mayonnaise, might be a nice touch.

 

One might also turn out a mild, minced, deep green pickled green chili-based, and green colored, mayonnaise. You don't even have to use the minced chilis themselves, if you don't want it overly hot. Just use the pickle vinegar as the emulsifier, or as a color additive at the end.

Then one would have three mayonnaise colors to paint with...  

 

The difference in taste between them need not be great; it would be more a variety of palette than of palate which one were seeking.

This is for Randy Fertel.