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What is mayo and mustard mixed together called?

Mayonnaise and mustard are two popular condiments that both have their place in the refrigerator. While they have distinctly different flavors on their own, some people enjoy combining mayo and mustard to create a tasty hybrid condiment. But what exactly do you call this zesty mixture of mayo and mustard?

The Origin of Mayonnaise

Mayonnaise is a thick, creamy sauce or dressing that is made by emulsifying egg yolks and oil, usually with some acidic ingredients like lemon juice or vinegar added. It has a rich, tangy flavor and smooth, spreadable texture.

The origins of modern mayonnaise can be traced back to the early 18th century in France. According to the historical record, it was first made by the chef of the Duc de Richelieu in 1756. The chef decided to make a celebratory sauce for the duke and his army officers after their successful invasion of the island of Minorca off the Mediterranean coast of Spain. The chef based this new sauce on a popular sauce called “aioli” that was made in the Provence region of France at the time, which contained garlic, olive oil, and egg yolks.

The chef omitted the garlic and added some vinegar or lemon juice to the egg yolk and olive oil mixture, creating a lighter, subtly flavored sauce that was intended to highlight the food instead of overpowering it. He named this new sauce “mahonnaise” after the city of Mahón, which was the capital of Minorca. Over time, the name evolved into “mayonnaise.”

The cool, creamy taste and versatility of mayonnaise caused it to rapidly increase in popularity in France and later throughout Europe and globally. While the original recipe has been tweaked and commercialized over the centuries, the basic formula of egg yolk, oil, vinegar or lemon, and seasonings remains the foundation of all mayonnaise today.

The History of Mustard

Mustard is a condiment made from the seeds of the mustard plant, which are ground up and mixed with liquid to create a thick, spicy paste. It has been used for thousands of years and has roots in many cultures around the world.

The earliest written records of mustard date back to ancient Roman and Greek texts from around 300 B.C. Ground mustard seeds were likely being mixed with wine or grape juice to make the spicy, tangy condiment we now know as mustard. It was likely brought to Europe by the Romans from its origins in Northern Africa and the Mediterranean.

In the 18th century, it became very popular in France to mix ground mustard seeds with verjuice, an acidic juice made from unripe grapes. This French-style mustard became well-regarded and helped increase mustard’s popularity across Europe.

In 1814, the first ready-made mustard was sold by Jeremiah Colman in England. He made a paste of mustard flour and water called Colman’s Mustard, which set the standard for commercially prepared mustards. The bright yellow color and milder flavor of Colman’s mustard increased the condiment’s appeal.

Today, mustard is used in cuisine around the world to add flavor and spice. The most popular varieties like Dijon mustard from France, whole grain mustard, and yellow mustard are still made using processes similar to Jeremiah Colman’s original formula with the addition of some modern innovations.

Combining Mayo and Mustard

With their rich histories and complementary flavors, it’s no wonder that people started blending mayonnaise and mustard together. Combining the creaminess of mayo with the spicy tang of mustard results in a flavorful hybrid condiment.

There are a few key benefits that make mayo and mustard work well together:

  • Mayonnaise helps mellow out the sharpness of mustard, while still allowing its flavor to come through.
  • Mustard brings a zesty, spicy kick to the rich smoothness of mayonnaise.
  • When blended together, the texture becomes creamier and more spreadable.
  • The egg yolks and oils in mayo nicely emulsify the mustard paste.
  • The acidity levels balance each other out.

The combination of mayo and mustard can transform from a salad dressing binder to a flavorful sandwich spread or veggie dip depending on how much of each condiment is added. Recipes typically call for 1 part mustard to 3 or 4 parts mayo, but the proportions can be adjusted to suit individual tastes.

Common Names for Mayo and Mustard Mixes

There are a few common names used to refer to the blend of mayonnaise and mustard:

  • Mayomust – A portmanteau of mayonnaise and mustard, this seems to be one of the more popular terms used.
  • Musteronnaise – Another blended name derived from mustard and mayonnaise.
  • Mayochup – Typically refers to mayo and ketchup, but can also denote mayo and mustard.
  • Mayustard – A clever amalgam using the start of mayo and the end of mustard.
  • Mustayonnaise – The opposite construction of mayustard.

Some other phrases used to describe the mixture include:

  • Mustard mayo
  • Mayo mustard sauce
  • Mustard aioli
  • Creole mustard mayo

While all these names essentially refer to the same blended condiment, local traditions or personal preferences may make one term more prevalent in a given area or for a particular recipe.

Popular Uses for Mayo and Mustard Mixes

Combining mayonnaise and mustard creates an extremely versatile condiment that can be used to enhance the flavor of many foods. Here are some of the most common ways mayo and mustard mixes are used:

Sandwich Spreads

Spreading a layer of mayo-mustard blend on bread is a quick way to add flavor to sandwiches and burgers:

  • Ham and cheese sandwiches
  • Turkey wraps
  • Burgers or hot dogs
  • Veggie sandwiches

The mayo helps the sandwich hold together while the mustard gives it a tangy kick.

Salad Dressings and Dips

Mixing about 1 part mustard to 3 parts mayo makes a creamy salad dressing or veggie dip:

  • Potato salad
  • Pasta salad
  • Coleslaw
  • Ranch dip for raw broccoli, carrots, etc.

The mayo provides richness and the mustard offers a spicy edge.

Seafood Toppings and Sauces

Tartar sauce and other seafood condiments often contain a blend of mayo and mustard:

  • Tartar sauce for fish sticks or fried seafood
  • Cocktail sauce for shrimp
  • Dipping sauce for crab cakes

The mayo-mustard combo complements the flavor of fish and shellfish.

Chicken Marinades and Glazes

A mayo mustard blend can add flavor when marinating or basting chicken:

  • BBQ chicken
  • Baked chicken
  • Chicken wings
  • Chicken salad

The acidity helps tenderize the meat and promotes browning.

Vegetable Roasts and Grilled Veggies

Drizzling veggies with a mayo-mustard dressing adds tangy flavor:

  • Roasted potatoes or broccoli
  • Grilled zucchini or eggplant
  • Asparagus spears

The creamy sauce complements charred veggies without overpowering their natural flavors.

Burgers and Hot Dogs

Slathering the bun with mayo-mustard sauce can kick up the flavor of classic summer barbeque foods:

  • Hamburgers
  • Cheeseburgers
  • Hot dogs
  • Brats

The mayo provides moisture and the mustard brings a signature tang.

Nutrition Information

Since mayonnaise and mustard are both condiments, combining them creates a sauce that’s high in fat and sodium. Here is some approximate nutrition information for a 1 tablespoon serving size of a typical mayo-mustard blend:

Calories 90
Total Fat 10g
Saturated Fat 1.5g
Sodium 125mg
Total Carbohydrates 0g
Protein 0g

Keep in mind that these numbers can vary based on the exact ratio of mayonnaise to mustard and the brands used. It’s best to check labels of specific products for accurate nutrition data.

How to Make Your Own Mayo and Mustard Blend

Making your own mayo-mustard sauce at home is easy. Here is a simple recipe and instructions:

Ingredients:

  • 1 cup mayonnaise
  • 1/4 cup Dijon or yellow mustard
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper until thoroughly combined.
  2. Taste and adjust seasonings as desired. For a creamier texture, mix in a bit of milk or water to thin it out.
  3. Transfer to an airtight container and refrigerate for at least 30 minutes before using to allow flavors to blend. Keeps for up to 1 week.
  4. Use as a condiment for sandwiches, salads, seafood, chicken, or veggie dishes.

Feel free to experiment with different varieties of mustard or extra spices and herbs to customize your own signature mayo-mustard creation!

Common Brands of Mayo and Mustard

There are many popular brand name options for both mayonnaise and mustard that can be used to make homemade mayo-mustard mixes.

Mayonnaise Brands:

  • Hellmann’s
  • Kraft
  • Duke’s
  • Best Foods
  • Spectrum Organic
  • Just Mayo
  • Sir Kensington’s

Mustard Brands:

  • French’s
  • Grey Poupon
  • Gulden’s
  • Heinz
  • Plochman’s
  • Maille
  • Inglehoffer

Choosing high quality and recognizable brands can help ensure you get great flavor in your homemade blend. But don’t be afraid to also try small batch and organic brands for unique flavor profiles.

Key Takeaways on Mayo and Mustard Combos

  • Mixing mayonnaise and mustard together makes a creamy, tangy condiment with balanced flavors.
  • Common names for the blend include mayomust, musteronnaise, mayustard, etc.
  • It can be used on sandwiches, in salad dressings, as a seafood sauce, with chicken dishes, slathered on burgers and hot dogs, and more.
  • Making your own at home just takes a few simple ingredients and minutes to mix up.
  • Be creative and adjust ratios and additions like spices to create signature flavors.

Conclusion

Mayonnaise and mustard are both flavorful condiments that complement each other exceptionally well when blended together. The creamy, rich mayo balances the zesty tang of mustard to make a versatile sauce. While there are several common terms like mayomust used to refer to this blend, there doesn’t seem to be one definitive name that is universally recognized.

Regardless of what you call it, mixing mayo and mustard is an easy way to add flavor and moisture to sandwiches, salads, meats, seafood, and more. Homemade blends allow you to tweak flavors to your taste by adjusting the ratios and types of mayo and mustard used. So don’t be afraid to get creative in the kitchen with these two classic condiments!