The Mayonnaise Thread

  • Thread starter Thread starter WW 635
  • Start date Start date
  • ⚙️ Performance issue identified and being addressed.
  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
I like mayo well enough. I was very surprised when I went to Italy and saw that they use it more or less the same way we use ketchup when it comes to fries and things like that. I hear a lot of places in Europe do that, actually.
 
MerriedxReldnahc said:
I learned that you can spread mayonnaise on the outside your bread when you make grilled cheese and it makes the bread more crispy and delicious, so far I've found it works well. I tried it with the spicy chipotle variant made by Sir Kensington's. http://www.sirkensingtons.com/products
Click to expand...
It works pretty good but if you burn it things go downhill way faster than a lot of other fats.
 
Mix in a bit of chili powder, a bit of your your favorite hot sauce, and a dash of lime juice. Use that as a dip for fried shrimp. Delicious.

In Utah they have a recipe for what they call "Fry Sauce" which is literally just a 50/50 mixture of ketchup and mayo, sometimes with a little onion powder and pickle juice tossed in. It's actually pretty decent, though I like to add a touch of paprika to it.

If you're eating tempura battered sushi, a bit of real wasabi and mayo makes a pretty decent topping.
 
Mayo is good with so many things. One of my friends used to mix chopped garlic with a blob of mayo and stir it into her ramen. I was initially grossed out but it was surprisingly delicious. I also love fry sauce.
 
Japanese mayo is a godsend. I like Kenko mayo because it's cheaper and I don't notice a difference.
I like putting it in tuna, scrambled eggs, white rice, yakisoba, burgers, and so many more meals. A little goes a long way too.
6281488516_c55641da0b_b.jpg
 
Mayo is alright in small amounts on sandwiches and in tuna salad but where it really shines is in remoulade. Like, you can't have crab cakes without home made remoulade. It's simple too just get some mayo, add a couple big shakes of worcestire sauce, some dry ground mustard and maybe a touch of dry wine and garlic and pepper; or spice it up with some hot sauce and cayenne or fresh chopped peppers.

This is a pretty good recipe.
 
So if thousand island is mayo with ketchup or something, what if you did mayo and a tomato salsa?
 
MerriedxReldnahc said:
I learned that you can spread mayonnaise on the outside your bread when you make grilled cheese and it makes the bread more crispy and delicious, so far I've found it works well. I tried it with the spicy chipotle variant made by Sir Kensington's. http://www.sirkensingtons.com/products
Click to expand...

I do that myself. It's pretty good. Normally I hate the taste of it.
 
Is there a Mayo that doesn't have soybean oil in it?
Even if it's olive oil mayo, the second ingredient is always soybean oil.
 
Last edited:
Lord of the Large Pants said:
Delet this thread, apologize, and don't ever talk to me or my wife's son about your devil condiments ever again.
Click to expand...
Mayonnaise deserves respect, it's a true emulsion and actually a mother sauce, unlike hollandaise and without it we wouldn't have:
Rémoulade
Gribiche
Hollandaise
Béarnaise
Foyot
Paloise
Rouille
Aioli
etc..

Dick Pooman said:
I was very surprised when I went to Italy and saw that they use it more or less the same way we use ketchup when it comes to fries and things like that. I hear a lot of places in Europe do that, actually.
Click to expand...
Not surprising, I do the same, mayo and fries is delicious. Especially if it's homemade or from a good brand, Hellmans is awful.

WW 635 said:
ITT we share pictures and recipes of mayo and discuss how delicious it is
Click to expand...
mayonnaise.jpg
tax
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom