Chilean potato mayonnaise, or mayonesa de papa del Portal Bahamondes, is an eggless spread made by blending a boiled floury potato with milk, mustard, garlic powder, and salt, then slowly drizzling in vegetable oil until creamy and finishing with lemon juice. It takes 10 minutes of preparation and 15 minutes of cooking, and makes 6 servings.
It is tied to the Portal Bahamondes in downtown Santiago, linked to the origins of the Chilean completo hot dog, and it is egg free, so it suits people with egg allergies.
How to Make Portal Bahamondes Potato Mayonnaise?
Instead of egg yolk, the starch of a well cooked potato acts as the emulsifier. The potato is blended with milk and seasonings, the oil goes in as a thin stream, and lemon is added at the end.
Nutritional Information
Each serving of potato mayonnaise contains approximately 210 kcal, 1.5 g of protein, 20 g of total fat (2 g of saturated fat), 0 mg of cholesterol, 4 g of carbohydrates, 1 g of sugars, and 85 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Potato Mayonnaise Recipe
Preparation: 10 minutes
Cooking: 15 minutes
Servings: 6
Ingredients
- 1 medium floury potato
- ½ cup of whole milk
- ½ cup of vegetable oil
- 1 teaspoon of mustard
- ½ teaspoon of garlic powder
- ½ lemon
- Fine salt
Instructions
- Boil the potato in unsalted water for about 15 minutes, until very soft when pierced with a fork. Drain and let cool slightly.
- In a blender or food processor, combine the potato with the milk, mustard, garlic powder, and salt. Blend for 30 seconds, then slowly add the oil in a thin stream until the mixture emulsifies and turns creamy.
- Add the lemon juice at the end and blend 10 more seconds. Taste and adjust the salt or lemon. Store in an airtight jar in the fridge for up to 4 days.
Additional Tips
Use a floury potato
A floury potato, such as Chilean papa rosada, gives the smoothest texture.
Fix a broken mayo
If it does not emulsify, add a spoonful of hot cooked potato and blend again.
Adjust the thickness
For a denser mayo, reduce the milk to ⅓ cup, and add a spoonful of apple cider vinegar for more tang.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Whole milk | Unsweetened soy or oat milk | ½ cup | Vegan |
| Lemon | Apple cider vinegar | 1 tablespoon | Sharper |
| Vegetable oil | Sunflower oil | ½ cup | Neutral flavor |
| Mustard | Mild Dijon mustard | 1 teaspoon | Slightly sharper |
Frequently Asked Questions (FAQs)
1. How is potato mayonnaise different from regular mayonnaise?
It uses the starch of cooked potato instead of egg yolk to emulsify, giving a dense, smooth, more neutral sauce.
2. Which potato works best?
A floury potato, such as Chilean papa rosada or white potato, for the best texture and emulsion.
3. Is potato mayonnaise vegan?
It can be, with unsweetened soy or oat milk, although the traditional version uses cow’s milk.
4. How long does it keep?
3 to 4 days in a clean airtight container in the fridge. Freezing is not recommended.
5. Is it suitable for egg allergies?
Yes, it is completely egg free.
The Portal Bahamondes
The Portal Bahamondes in downtown Santiago was a culinary landmark in the 1920s and 1930s, linked to the first Chilean completos. Potato, oil, and milk made an affordable, neutral, egg free spread that many consider one of the original completo toppings.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Completo Hot Dog Recipe
- Lactonesa Eggless Mayonnaise Recipe
- Chilean Homemade Mayonnaise Recipe
- Vegan Chickpea Mayonnaise Recipe
