Buzz
The most stereotypically 'me' thing—though there's a lot to pick from—has to be my deep affection for mayo. It's simply the best. Not only is it a key ingredient in almost every sandwich, but it's versatile enough to be added to a variety of dishes for great, tasty results. Even if you're a self-proclaimed mayo-hater, I urge you to give these suggestions and recipes a try. Some of them are so subtle, you won’t even notice the mayo. Believe me, as a white woman from northern Mississippi, I know exactly what I’m talking about.
DIY Mayo
While I have no issue with store-bought mayo—whether it's Duke’s, Hellman’s, or Kewpie—homemade mayo is in a class of its own. If you’re aiming to make a tangy Duke’s-style spread (I like to kick it up a notch with extra paprika), a smoky duck fat mayo, or something more adventurous like cheese mayo, all you need is an immersion blender, which makes it incredibly easy. No immersion blender? No problem. We’ve got a guide for making mayo without one, too.
Our top immersion blender picks for whipping up mayo:
Mueller Austria Ultra-Stick 500-Watt Immersion Blender
KitchenAid Cordless Variable Speed Hand Blender
YISSVIC Immersion Hand Blender with Attachments
Slathering it generously on chicken and seafood
Mayo is an emulsion of egg, oil, sugar, and some type of acid, and this mixture makes it a fantastic browning agent for poultry skin. Simply brush it on before roasting and watch as the proteins and sugars transform the once-flabby skin into a crisp, golden crust. If you're concerned about the taste of mayo, don’t be. It’s subtle, which is why I often mix in a bit of Worcestershire sauce or crumbled bouillon before applying it to the chicken.
Mayonnaise also works as a fantastic breading base. Instead of dipping your chicken pieces in egg or milk, you can simply brush on an even coat of mayo, ensuring every inch of your nugget gets breaded. You can even season the mayo itself, adding a bonus layer of flavor to your nuggets and tenders.
If you’re preparing fish, shrimp, or steak, a light coating of mayo on the outside before throwing them on a hot grill or skillet can help them brown beautifully while also preventing them from sticking. Mayo’s gel-like consistency allows you to apply it precisely where needed, avoiding the mess of oil splattering, and keeping delicate foods like salmon or prawns intact on the grill. For more robust proteins like steak, it forms a perfect, savory crust.
Slathering it on your breakfast sandwich
For some odd reason, people don’t treat breakfast sandwiches with the same respect as other sandwiches. They avoid condiments (and pickles), leading to an over-reliance on egg yolk for moisture and flavor. While the yolk can serve as a makeshift sauce, it’s not evenly spread across the sandwich. What about the parts without yolk? Should they just be dry and sad? Absolutely not. Add a swipe of mayo and let that sandwich shine.
Using mayo to whip up simple sauces and dressings
If you replace or add a little mayo to your salad oil, you get a creamier, richer vinaigrette. By the way, the “last bit” of mayo that sticks to the sides of the jar is usually just the right amount, and you can use the nearly-empty jar to shake all the ingredients together.
Mayo also makes a fantastic marinade, particularly when mixed with rich miso, garlic, and lemon. This blend works wonderfully as a dip or sandwich spread—give it a try on your next burger, crudités platter, or grilled chicken breasts. If you don’t believe me, it might just make you appreciate what this sauce has to offer.
Even wilting, sad-looking herbs still have plenty of flavor locked inside their cells, and you can release that flavor by blending them into some mayo, even if they've turned soft. Aim for a ratio of one cup of mayo for every cup of roughly chopped herbs and alliums. If you're using woody herbs like rosemary or thyme, remove the leaves from the stems, but you can toss in tender herbs whole.
Making creamier mashed potatoes
There’s often an immediate, anti-mayo response to this tip, but trust me when I say that a few tablespoons of this marvelous emulsifier will make your mashed potatoes irresistibly creamy. (Plus, you won’t even taste it. My stepmom has been adding mayonnaise to our mashed potatoes since I was a child, and I didn’t discover it until 2016.)
Using it in your baking
An egg wash is essential for achieving that glossy, golden finish on baked goods and pastries, and since mayo is mostly eggs, it can do the job in a pinch. If you're out of whole eggs or don’t want to break into your egg stash, just brush on some mayo. A thin, translucent layer is enough. On a scale from “just egg whites” to “only egg yolks,” mayo gives you a perfect yolk-like finish, thanks to the sugar content in the mayo (and, of course, the eggs).
Mayo can also help you make better cakes, especially chocolate ones. As we've discussed before, “...the oil makes the cake soft, the egg helps keep the batter moist, and the acid from the vinegar really enhances the chocolate flavor.”
If you’re concerned about tasting the mayo in either case, don’t be. Unless you’re using a flavored variety, like garlic mayo, your taste buds won’t even notice.
