If you thought Mayonnaise was just for BLTs and Potato Salads, you’ve got another think coming! I ran across a post on one of my Food News wires this morning which inspired me to go over my list of less-obvious uses for Mayo so I could share them with you!
Making your own Mayonnaise is both tasty and
therapeutic: You get to beat the heck out of it!
My dear, sainted Aunt Dorothy always insisted on real mayonnaise, not the ‘Lite’ stuff, or Miracle Whip. The imposters just weren’t the same. Now, she only used Mayo in Sandwiches and Potato, Chicken, Egg and Tuna Salads. But the Mayo was so important in those recipes that she insisted on having the real thing. I invoke the memory of Aunty Dor today to help elevate profile of Mayo to heights it rarely attains in daily conversation.
What is Mayo?
Good starting place, since the ingredients in Mayonnaise determine how and what it’s used for. You can actually make your own Mayo if you want, and tailor the flavour and thickness to your personal taste. Here’s how…
You’ll need:
- 1 Egg- at room temperature (This is very important!)
- 1.25 cups / 315 ml of an unflavoured Cooking oil such as Canola, Corn or Sunflower. If you like your Mayo with a little more umamai character, use Olive Oil.
- 1/2 tsp. / 2.5 ml of Ground Mustard
- Juice of one Lemon
- 1/2 tsp. / 2.5 ml of Salt.
Start by cracking the Egg into a very clean steel mixing bowl. Add the Lemon, Mustard and Salt and beat briskly with a wire whisk until the the colour of the mixture turns to a lighter shade of yellow. Then start adding the Oil, pouring in a gentle but constant drizzle while Whisking briskly. In about three minutes, you should have a cup and a half of your own homemade Mayo. Beat longer and/or use 1/4 cup less Oil for a thicker Mayo.
You can make what I call Blitz Mayo in a blender or food processor, but I don’t think it’s up to the standard of the hand-beaten stuff, and some oils may give the machine Mayo a slightly bitter, off taste.
What you’re doing is emulsifying the oil; that is, the Lemon is making it break down and blend with the beaten Egg to form a liquid to a sort of foam which incorporates lots of air. That, and the natural texture of the Oil make Mayo creamy and light.
So… Now what?
I promised I’d share with you some of my favourite lesser-known uses for Mayonnaise… So, here we go!
- I love to add a teaspoon of Mayo to a Cheese Omelet to make the Cheese creamier and add a complementary flavour.
- I use Mayo to coat Fish, Seafood or Poultry before dredging them in Bread Crumbs for crispy frying or baking. The mayo contains a lot of oil, so it helps seal moisture into the food. This technique is so much easier than the traditional method that involves Flour, Beaten Egg and Crumbs, and doesn’t always work properly.
- I use a slathering of Mayo by itself to keep food from sticking on the Grill. Again, it’s a good fit for Fish, Seafood or Poultry.
- I’ve also switched to the ‘Mayo method’ for making Grilled Cheese Sandwiches. A slather of Mayo on the outside surfaces of the Bread not only helps the Sammy brown evenly, but also adds a little extra complementary flavour.
- I recently found an interesting recipe/technique for making Hot German Style Potato Salad. It’s more of a Potato side than a Salad, though, and a great accompaniment to any hearty main. Just toss 1 in. x 1 in. / 2.5 cm x 2.5 cm Potato chunks (with the Skins on, but washed well) in enough Mayo to coat them but not as much as you’d use if making a Potato Salad. Add Salt and Pepper and Herbs and Spices of your choice and wrap in a foil packet. I use Rosemary and Sweet Paprika. Bake in the oven at 375 F or on the Grill for at least an hour. You’ve never tasted anything quite like this!
- You can also use Mayo to whip up a quick, tangy ‘Alfredo’ Sauce. Just add Mayo and Grated Cheese to your fully cooked Pasta in a frying pan and stir until the Cheese melts into the Mayo and the Pasta is evenly coated.
There are lots more unheralded uses for Mayo. You may discover new ones yourself, if you put on your thinking cap and explore the possibilities!
~ Maggie J.