Salmonberry Mayo Recipe
Make Salmonberry Mayo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmonberry Mayo
Method
Salmonberry Mayo
- 1
Prepare berries
Rinse the salmonberries gently in a colander and let drain on paper towels. Inspect for stems and debris and remove. Pat dry gently so you start with mostly dry berries (excess water will thin the mayo).
- 2
Purée berries
Place the drained salmonberries in a small blender or food mill. Purée until smooth. For a seed-free mayo, push the purée through a fine-mesh sieve into a bowl using the back of a spoon; discard seeds. You should have roughly 3 tablespoons of strained purée (amount will vary).
- 3
Emulsify base
In a medium bowl, combine 3 tbs mayonnaise and 1 tbs Greek yogurt. Whisk until smooth. Add 1 tsp Dijon mustard and 1 tsp honey and whisk to integrate. Stir in 1 tsp extra-virgin olive oil for silkiness.
- 4
Add flavor and acidity
Add 2 tsp fresh lemon juice and 1 tsp lemon zest to the mayonnaise mixture. Whisk to combine; the acidity will help brighten the berry flavor and preserve color.
- 5
Fold in berry purée
Add the strained salmonberry purée to the mayo mixture and fold gently until uniformly colored. Taste for sweetness and brightness; if the berry flavor is too strong or thick, add up to 1 tsp water to adjust consistency and whisk again.
- 6
Season and herb finish
Stir in 1 tsp finely chopped fresh dill and 1 tsp finely chopped fresh chives. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more salt, lemon, or honey in 1/4-tsp increments as needed.
- 7
Chill and marry flavors
Cover the mayo and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld and the texture to firm. Stir again before serving. The mayo will keep in an airtight container in the refrigerator for up to 4 days.
- 8
Serving suggestions
Use the salmonberry mayo as a spread for sandwiches or burgers, a dip for fries or crudités, or a sauce for grilled fish or roasted vegetables. Stir through warmed crème fraîche or extra yogurt for a thinner dressing.