So much mayo
June 24, 2015 8:02 AM Subscribe
I'm going to make a dish using a small amount of mayo. What else can I do with it if I dislike it plain?
I'm making chicken salad. The mayo version (I know I can make it mayo-less but I want the traditional). But I don't typically like white condiments all that much. I eat mayo when it's incorporated in things like dressing but eating it like mustard on a sandwich is not for me. I have no one to ask to use a small amount of their mayo. So what can I do with the rest of the container? I hate wasting food.
Dressing, sauce recipes, anything else where mayo adds creaminess without overwhelming?
I'm making chicken salad. The mayo version (I know I can make it mayo-less but I want the traditional). But I don't typically like white condiments all that much. I eat mayo when it's incorporated in things like dressing but eating it like mustard on a sandwich is not for me. I have no one to ask to use a small amount of their mayo. So what can I do with the rest of the container? I hate wasting food.
Dressing, sauce recipes, anything else where mayo adds creaminess without overwhelming?
You could make mayonnaise from scratch and only make as much as you need. Plus, it will taste so much better than store bought. It's dead simple, too.
posted by cooker girl at 8:06 AM on June 24, 2015 [12 favorites]
posted by cooker girl at 8:06 AM on June 24, 2015 [12 favorites]
Grab a few packets from a restaurant that does takeaway - a decent deli type place will have Hellman's packets or a similarly good brand. You really don't need much unless you're making a gallon of chicken salad, maybe two or three packets per cup of solid ingredients (chicken/celery/grapes etc).
posted by cilantro at 8:07 AM on June 24, 2015 [10 favorites]
posted by cilantro at 8:07 AM on June 24, 2015 [10 favorites]
Best answer: I dislike mayo other than in very particular circumstances (tuna salads and hamburgers), but here are some ways to eat it I don't hate - add garlic and paprika and use it a dip for fries; mash up some roasted eggplant and garlic, and add a tiny bit of mayo to make it stick (kind of like a baba ganoush); mix a bit with some roe to make a taramasalata. Dips, basically.
posted by cotton dress sock at 8:08 AM on June 24, 2015 [1 favorite]
posted by cotton dress sock at 8:08 AM on June 24, 2015 [1 favorite]
Best answer: This smitten kitchen broccoli slaw is my go-to for using up mayo. (I feel the same way you do - it's fine in things but not on its own.)
posted by machine at 8:09 AM on June 24, 2015 [1 favorite]
posted by machine at 8:09 AM on June 24, 2015 [1 favorite]
Best answer: I also despise mayo. Ugh. My favorite way to use up the crap is to substitute it for oil/eggs in boxed cake mix. If you are more ambitious baking-wise there are better from-scratch recipes if you do some googling.
posted by gatorae at 8:13 AM on June 24, 2015
posted by gatorae at 8:13 AM on June 24, 2015
Yeah if you have an immersion blender, making mayo to spec is quick and easy.
Also: deviled eggs.
posted by griphus at 8:17 AM on June 24, 2015 [1 favorite]
Also: deviled eggs.
posted by griphus at 8:17 AM on June 24, 2015 [1 favorite]
You know they sell mayo in small jars, right? You don't have to get a big ol tub. Just get an 8 oz jar and find an excuse to make chicken salad again in a few months.
posted by phunniemee at 8:20 AM on June 24, 2015 [4 favorites]
posted by phunniemee at 8:20 AM on June 24, 2015 [4 favorites]
Best answer: Oh, another one that's ok - a "salad" of boiled potatoes, cooled and chopped, with chopped prosciutto or pork butt, hard-boiled egg, crumbled feta, and green onions. Just a bit of mayo, though. I don't know, you're probably going to have to make a lot of dips if you've already bought a big jar :/
posted by cotton dress sock at 8:21 AM on June 24, 2015
posted by cotton dress sock at 8:21 AM on June 24, 2015
Best answer: I like to use a mayo-mustard mixture in place of an egg wash when breading chicken breast tenderloins.
In a medium size bowl, stir together mayo and mustard (in a 2:1 ratio -- 1/2 cup mayo and 1/4 cup mustard is a good starting point), add a clove or two of crushed garlic if you like.
Pour some breadcrumbs into a large shallow dish. Add whatever seasonings tickle your fancy.
Dump all your chicken tenderloins into the mayo-mustard mixture, mix it around, then roll each piece in the breadcrumbs to get a nice coating.
Put your chicken on a baking sheet and stick it in a 450 degree oven for 12-15 minutes.
posted by darkchocolatepyramid at 8:21 AM on June 24, 2015 [1 favorite]
In a medium size bowl, stir together mayo and mustard (in a 2:1 ratio -- 1/2 cup mayo and 1/4 cup mustard is a good starting point), add a clove or two of crushed garlic if you like.
Pour some breadcrumbs into a large shallow dish. Add whatever seasonings tickle your fancy.
Dump all your chicken tenderloins into the mayo-mustard mixture, mix it around, then roll each piece in the breadcrumbs to get a nice coating.
Put your chicken on a baking sheet and stick it in a 450 degree oven for 12-15 minutes.
posted by darkchocolatepyramid at 8:21 AM on June 24, 2015 [1 favorite]
Best answer: Parmesan crusted chicken, panko version (crispier - I like this one better). Same principle works on fish, turkey, eggplant or zucchini slices, the mayo replaces the egg wash and flour dip, and is much stickier and less messy as a breading base.
posted by Lyn Never at 8:22 AM on June 24, 2015 [2 favorites]
posted by Lyn Never at 8:22 AM on June 24, 2015 [2 favorites]
Best answer: I find mayo gross on sandwiches too, but not if it's an ingredient in a tasty sauce/dressing. Mix it with pesto from a jar and maybe a little bit of vinegar or lemon juice and I think it's pretty good on a sandwich. Or try blending it with garlic and mustard and a little (regular or smoked) paprika. You could really mix or blend it with just about any savory spice or flavoring ingredient and end up with a decent dressing for a salad or sandwich.
posted by mister pointy at 8:28 AM on June 24, 2015
posted by mister pointy at 8:28 AM on June 24, 2015
You say you generally dislike plain mayo, but what about favored mayos? I keep small containers of flavored mayos in my fridge. One is mayo with a good amount of chipotle powder mixed in, the other is mayo mixed with a bit of pesto. Both are great for adding a nice layer of flavor to sandwiches.
posted by Thorzdad at 8:30 AM on June 24, 2015
posted by Thorzdad at 8:30 AM on June 24, 2015
Things I've made (though the recipes are for reference; I usually just eyeball it):
Egg salad, potato salad, and tuna salad are typical mayo-having dishes. Also, I use mayo instead of egg in my fried tuna cakes (plus either celery or green pepper; gotta have some crunch! Can also use other canned fishes). Also, also: tuna melts.
Ranch Dressing
Other Suggestions:
Chocolate Mayonnaise Cake
Lasagna (with mayo mixed in with the cheese)
posted by carrioncomfort at 8:31 AM on June 24, 2015
Egg salad, potato salad, and tuna salad are typical mayo-having dishes. Also, I use mayo instead of egg in my fried tuna cakes (plus either celery or green pepper; gotta have some crunch! Can also use other canned fishes). Also, also: tuna melts.
Ranch Dressing
Other Suggestions:
Chocolate Mayonnaise Cake
Lasagna (with mayo mixed in with the cheese)
posted by carrioncomfort at 8:31 AM on June 24, 2015
Make Fancy Sauce. It's just mixing it 1:1 with ketchup, but it makes ketchup unctuous and waterproofs your dog/burger buns. Maintaining the crunch of a toasted bun is reason enough to use mayo, and was my gateway to appreciating the stuff after going without for so long.
Being an emulsion that's compatible with oil- and water-based mixtures, mayo is a good way to add richness to watery dips and sauces, though for dips, stick with fall/wintery dips. Summery dips, stick with sour cream.
Seconding the grilled-cheese thing and the cake thing.
Haven't tried it as one, but I believe mayo would work as an egg wash on just about anything bready-- I bet the oil might even fry up the bread a little while the egg makes it brown. Hmm, gotta try this on the crusts next time I make pizza.
posted by Sunburnt at 8:42 AM on June 24, 2015
Being an emulsion that's compatible with oil- and water-based mixtures, mayo is a good way to add richness to watery dips and sauces, though for dips, stick with fall/wintery dips. Summery dips, stick with sour cream.
Seconding the grilled-cheese thing and the cake thing.
Haven't tried it as one, but I believe mayo would work as an egg wash on just about anything bready-- I bet the oil might even fry up the bread a little while the egg makes it brown. Hmm, gotta try this on the crusts next time I make pizza.
posted by Sunburnt at 8:42 AM on June 24, 2015
If it's summer where you are, get the absolute best tomatoes you can find and slice them thick or do wedges. Make a dressing of any of the tomato liquid that has escaped, balsamic vinegar (get the good stuff), minced garlic, cracked black pepper, salt & a few spoonfuls of mayo depending on how many tomatoes you have. Blend that dressing up until it's smooth and toss with your tomatoes. Also fold in some fresh herbs - basil or tarragon or parsley or anything, really. You might be wary of ruining good tomatoes this way but I promise you it does no such thing. The mayo curbs the tomatoes' acidity and brings out their fruity rounded flavors. Have good bread on hand to soak up extra juice.
posted by Mizu at 8:46 AM on June 24, 2015 [1 favorite]
posted by Mizu at 8:46 AM on June 24, 2015 [1 favorite]
Best answer: Mayo, curry powder and a bit of honey makes for a fine french fry dipping sauce. It is particular nice with sweet potatoes.
In terms of making a spicy roasted potato salad, I like to take roasted red potato slices fresh out of the oven and toss them with mayo, brown mustard and sriracha and then garnish with thinly sliced scallions. You can alter the proportions of mayo, mustard, sriracha to your liking. I try to keep the quantities used to a minimum so that each piece has a light coating and it isn't swimming in sauce. This has been a giant hit at every bbq I've brought it to.
Lastly, as others have mentioned, mayo has a pretty long shelf life due to the fact that its pH makes it pretty inhospitable to baddies so keep it in your fridge and use it a little at a time and don't feel bad.
posted by mmascolino at 8:54 AM on June 24, 2015
In terms of making a spicy roasted potato salad, I like to take roasted red potato slices fresh out of the oven and toss them with mayo, brown mustard and sriracha and then garnish with thinly sliced scallions. You can alter the proportions of mayo, mustard, sriracha to your liking. I try to keep the quantities used to a minimum so that each piece has a light coating and it isn't swimming in sauce. This has been a giant hit at every bbq I've brought it to.
Lastly, as others have mentioned, mayo has a pretty long shelf life due to the fact that its pH makes it pretty inhospitable to baddies so keep it in your fridge and use it a little at a time and don't feel bad.
posted by mmascolino at 8:54 AM on June 24, 2015
Just buy a teeny bit of mayo. Well, that's actually quite a bit of mayo, but it'll keep for ages. You can probably find smaller amounts at a deli.
posted by The corpse in the library at 9:01 AM on June 24, 2015
posted by The corpse in the library at 9:01 AM on June 24, 2015
Things I have mixed Mayo with:
- curry powder (to make coronation chicken, a British sandwich filling staple)
- tuna salad with a few dashes of tarragon
- Harissa paste to make a sort of dip/condiment for salads, burgers, cous cous
posted by like_neon at 9:09 AM on June 24, 2015
- curry powder (to make coronation chicken, a British sandwich filling staple)
- tuna salad with a few dashes of tarragon
- Harissa paste to make a sort of dip/condiment for salads, burgers, cous cous
posted by like_neon at 9:09 AM on June 24, 2015
Best answer: Allow me to share a sauce I've been working on lately. I don't have specific measurements or anything, but it is about two parts mayo to one part ketchup, with some garlic powder, black pepper, salt, a pinch of cayenne or a little hot sauce, and TONS of smoked paprika. It's all about the paprika.
I started out trying to copy a local burger place's fry sauce, and it is very good as fry sauce, and also as a condiment for sandwiches. I have a personal aversion to mayo-based salad dressings, but if you don't, it'd probably work for that too.
But also, mayo keeps for a pretty long time, so if you get a small jar, and make another batch of chicken salad, or tuna or egg salad or something, it probably won't go to waste.
posted by ernielundquist at 9:45 AM on June 24, 2015 [1 favorite]
I started out trying to copy a local burger place's fry sauce, and it is very good as fry sauce, and also as a condiment for sandwiches. I have a personal aversion to mayo-based salad dressings, but if you don't, it'd probably work for that too.
But also, mayo keeps for a pretty long time, so if you get a small jar, and make another batch of chicken salad, or tuna or egg salad or something, it probably won't go to waste.
posted by ernielundquist at 9:45 AM on June 24, 2015 [1 favorite]
I'd mix it with an equal amount of yogurt, and then add garlic, parsley, pepper and salt. Garlic dip!
posted by Too-Ticky at 9:51 AM on June 24, 2015
posted by Too-Ticky at 9:51 AM on June 24, 2015
Mayo and Sriracha is great for dipping or for sandwiches.
posted by advicepig at 9:56 AM on June 24, 2015
posted by advicepig at 9:56 AM on June 24, 2015
There are a bunch of recipes out there similar to this, but you can coat chicken with a mayo mixture before baking and it comes out really good. Here's a SkinnyTaste version.
Also as mentioned above, broccoli salad is great.
posted by radioamy at 10:13 AM on June 24, 2015
Also as mentioned above, broccoli salad is great.
posted by radioamy at 10:13 AM on June 24, 2015
If you buy a can of chipotles in adobo (which you can find anywhere that has a decent selection of Mexican groceries), you can throw them - peppers, sauce, and all - in a food processor with the mayo to make a delicious smokey, spicy chipotle sauce for sandwiches and the like.
posted by Itaxpica at 10:50 AM on June 24, 2015
posted by Itaxpica at 10:50 AM on June 24, 2015
Artichoke heart dip is amazing and tastes like it's so much fancier and more complicated than it is. Basically mayo, parmesan, garlic and tinned artichoke hearts (which just give it a bit of structure). Then you cook it - which stops it seeming so mayonnaisey - and serve hot with crusty bread. So good...
posted by penguin pie at 11:15 AM on June 24, 2015
posted by penguin pie at 11:15 AM on June 24, 2015
You can mix mayo and mustard, coat fish liberally, bake. It makes the fish moist and tasty, and is not mayo-ish.
posted by theora55 at 11:37 AM on June 24, 2015
posted by theora55 at 11:37 AM on June 24, 2015
Mayo and Sriracha is great for dipping or for sandwiches.
This is basically sushi mayo if you add a little sesame oil and lime juice.
posted by cazoo at 12:31 PM on June 24, 2015
This is basically sushi mayo if you add a little sesame oil and lime juice.
posted by cazoo at 12:31 PM on June 24, 2015
YMMV with some of the above suggestions if you accidentally bought "light" mayo, Miracle Whip, or salad cream.
posted by WasabiFlux at 1:03 PM on June 24, 2015
posted by WasabiFlux at 1:03 PM on June 24, 2015
A cauliflower, picked into small flowers. 1 or 2 spring onions, depending on size and taste, chopped very finely. Mix well in a bowl.
Make a dressing of equal parts greek yogurt (can be light) and mayo, a good spoonful of dijon or similar strong mustard, salt and pepper. Crushed garlic if you like. A spoonful of lemonjuice if you like. (Start with 1/2 cup each of yogurt and mayo, and see how you like that)
Mix the vegetables and the dressing well, and let sit for 30-60 minutes in the refrigerator. Decorate with halved cherry tomatoes, lemon wedges and a little finely chopped dill or parsley before serving.
Everyone I know, including cauliflower-haters and mayo-haters love this dish. Its as if the different flavors meld to become a new thing, which is neither a raw vegetable nor a mayonnaise salad. I just served it last weekend at a party, where people claimed they had never had as good a salad. It goes well in a vegetarian menu, or with any meats. Very good with a barbecue.
It is supposed to keep well, but I don't agree. If you are cooking only for yourself, I'd suggest you do all the prepwork the first day, and split them up in portion-sized containers, but only mix the parts an hour before each meal.
posted by mumimor at 2:28 PM on June 24, 2015
Make a dressing of equal parts greek yogurt (can be light) and mayo, a good spoonful of dijon or similar strong mustard, salt and pepper. Crushed garlic if you like. A spoonful of lemonjuice if you like. (Start with 1/2 cup each of yogurt and mayo, and see how you like that)
Mix the vegetables and the dressing well, and let sit for 30-60 minutes in the refrigerator. Decorate with halved cherry tomatoes, lemon wedges and a little finely chopped dill or parsley before serving.
Everyone I know, including cauliflower-haters and mayo-haters love this dish. Its as if the different flavors meld to become a new thing, which is neither a raw vegetable nor a mayonnaise salad. I just served it last weekend at a party, where people claimed they had never had as good a salad. It goes well in a vegetarian menu, or with any meats. Very good with a barbecue.
It is supposed to keep well, but I don't agree. If you are cooking only for yourself, I'd suggest you do all the prepwork the first day, and split them up in portion-sized containers, but only mix the parts an hour before each meal.
posted by mumimor at 2:28 PM on June 24, 2015
Best answer: My favorite quiche recipe uses mayonnaise along with the eggs... I don't have it handy, but here are few recipes that use it. It's quite tasty and it's always surprised people to find out there's mayonnaise in it, so I don't think you'll notice it either. (Hopefully this'll help you use up one of the little jars.)
posted by Margalo Epps at 9:56 PM on June 24, 2015
posted by Margalo Epps at 9:56 PM on June 24, 2015
Mayo is the devil and should never be looked at or eaten except it's really good for homemade coleslaw. I just buy the plastic bag of pre-chopped coleslaw cabbage (near the bagged salads) at the grocery store and follow the recipe on the back. I can only assume that some combo of vinegar and sugar transmogrifies the mayo into something that is not mayo, otherwise how would I be eating it?
posted by whitewall at 4:20 AM on June 25, 2015
posted by whitewall at 4:20 AM on June 25, 2015
Best answer: Its used in lots of yummy sweet recipes to add moisture. I haven't tried these, but they're well reviewed on my favourite recipe site:
Cranberry Carrot Cake
Blueberry Crisp
Chocolate Cupcakes with Caramel Frosting
Banana Cake
posted by cantthinkofagoodname at 4:51 AM on June 25, 2015
Cranberry Carrot Cake
Blueberry Crisp
Chocolate Cupcakes with Caramel Frosting
Banana Cake
posted by cantthinkofagoodname at 4:51 AM on June 25, 2015
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posted by jessamyn at 8:05 AM on June 24, 2015 [5 favorites]