Mikhail
Babbling Farker
Sign me up for fresh tomato sandwiches in season. Sourdough or Italian bread, mayo, a big slab of bright red juicy tomato, a little salt and a big glass of cold milk
What's your favorite use of mayonaise?
- Thread starter Bob C Cue
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Sign me up for fresh tomato sandwiches in season. Sourdough or Italian bread, mayo, a big slab of bright red juicy tomato, a little salt and a big glass of cold milk
1. General spread for sandwiches
2. Chicken salad, I can chicken breasts so it takes about 5 minutes to shred the chicken, add seasonings, chopped onion, celery, peppers etc., and I have chicken salad.
3. Remoulade sauce, more popular with fish, boiled shrimp, fish or crab cakes, but it's killer on French fries.
Not sure how true this is.... but years ago a guy told me the reason so many hamburger joints put a light layer of mayo on their buns was to act as a barrier so that other liquids (like grease from the meat or tomato pulp) would not leech into the bun and make it soggy.
2. Chicken salad, I can chicken breasts so it takes about 5 minutes to shred the chicken, add seasonings, chopped onion, celery, peppers etc., and I have chicken salad.
3. Remoulade sauce, more popular with fish, boiled shrimp, fish or crab cakes, but it's killer on French fries.
Not sure how true this is.... but years ago a guy told me the reason so many hamburger joints put a light layer of mayo on their buns was to act as a barrier so that other liquids (like grease from the meat or tomato pulp) would not leech into the bun and make it soggy.
I love mayonnaise. I've never done it but I might be that guy who could eat a jar (or most of it) with a spoon on a bet. Sometimes I make peanut butter and mayo sandwiches. Duke's.
Joe Black
Babbling Farker
Actually, I don’t really like mayo. I know I’m going to get a load of chit for this, but I like Miracle Whip. To me, it’s not as oily.
dward51
Full Fledged Farker
On bread for sandwiches or on hamburger buns in lieu of ketchup
As a base to hold rub on chicken or pork. It keeps poultry moist due to the oil component and tends to hold better than just oil.
And in pimento cheese or a honey mustard dip (honey mustard is mayo base, plus Dijon mustard to taste, honey and a touch of onion powder and a smidgen of white pepper - try it). Fried chicken fingers or nuggets dipped in this honey mustard are the bomb! But it also works for fries, onion rings, and ham or even slathered on a sandwich.
As a base to hold rub on chicken or pork. It keeps poultry moist due to the oil component and tends to hold better than just oil.
And in pimento cheese or a honey mustard dip (honey mustard is mayo base, plus Dijon mustard to taste, honey and a touch of onion powder and a smidgen of white pepper - try it). Fried chicken fingers or nuggets dipped in this honey mustard are the bomb! But it also works for fries, onion rings, and ham or even slathered on a sandwich.
You realize Miracle Whip is basically mayo with sugar added to it? I can't stand the stuff.
Bob C Cue
Quintessential Chatty Farker
I like tartar sauce. This looks like a good recipe.
How to Make the Best Tartar Sauce
PREP 10minsTOTAL 10mins
This easy homemade tartar sauce is extra creamy and perfect when served next to shrimp, fish sticks, crab cakes, and even roasted veggies.
Makes about 3/4 cup
YOU WILL NEED
1/2 cup mayonnaise, try homemade mayonnaise
1 small dill pickle, chopped very small (3 tablespoons)
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard, optional
Salt and fresh ground black pepper
DIRECTIONS
Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
Keep, tightly covered, in the refrigerator for one week.
How to Make the Best Tartar Sauce
PREP 10minsTOTAL 10mins
This easy homemade tartar sauce is extra creamy and perfect when served next to shrimp, fish sticks, crab cakes, and even roasted veggies.
Makes about 3/4 cup
YOU WILL NEED
1/2 cup mayonnaise, try homemade mayonnaise
1 small dill pickle, chopped very small (3 tablespoons)
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard, optional
Salt and fresh ground black pepper
DIRECTIONS
Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
Keep, tightly covered, in the refrigerator for one week.
SlickRockStones
Take a breath!
Mix Hellmanns, grated Parmesan, minced garlic in a bowl. Slather atop butterflied BSCB then cover slather with Italian bread crumbs. Bake or grill indirect on foiled pan til 165*. Fast and easy juicy chicken. Usually served with garlic buttered and herbed vermicelli.
long haired hippie
Full Fledged Farker
"What's your favorite use of mayonaise? "
We're talking about cooking, right? :wink:
We're talking about cooking, right? :wink:
Bob C Cue
Quintessential Chatty Farker
Posts regarding medicinal uses of mayo are more than welcome.
Hoss
Quintessential Chatty Farker
That was my exact thought when I read OP's question.I wondered who would be the first to go there!
Well, this is QTalk :-D
Hoss
Quintessential Chatty Farker
I would have bet this thread would be in woodpile by now! :laugh:
frankenfab
Take a breath!
I did hear something about the Kardashian sisters use of Mayonaise.
But I have already seen a 1000 other better uses in this thread.
WhitesideJC
Full Fledged Farker
Definitely BLT. Some of my best memories are making BLTs with my grandmother on her freshly baked bread.
Sid Post
is Blowin Smoke!
"Belgian" fries are very good!
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