In this country we have all come to know the salad dressing qualities of straight-from-the-jar mayonnaise, the tuna salad, the egg salad and other early lunch box favorites. However, mayonnaise is a very handy base for sauces, other classic salad dressings and in baking.
Mayonnaise, itself, is described as a stable emulsion of oil, egg yolk, vinegar or lemon juice and herbs or spices. While the French like to add mustard to their mayo, the Spaniards and Italians use olive oil and never use mustard.
Mayonnaise has an interesting history which started in Mahon, Spain. It contributed greatly to the country’s famed tapas selections.
Keep in mind, homemade mayo should be used up within a week; discard store-purchased mayonnaise after 6 months.
SOME WAYS TO USE MAYONNAISE:
Fry sauce is a mixture of mayonnaise, ketchup or another red sauce.
Salty Fry Sauce: Mayonnaise with salty additions such as Worcestershire, fish sauce or soy sauce.
Marie Rose Sauce combines mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy.
Ranch Dressing is made from buttermilk or sour cream, mayonnaise, and minced green onions and other seasonings.
Rouille is aïoli made with mayonnaise, saffron, red pepper or paprika.
Salsa Golf is an Argentine sauce made from mayonnaise, ketchup, red pepper, oregano and spices.
Remoulade Sauce is mayonnaise with dry mustard, gherkin pickles, capers, parsley, chervil, tarragon and optional anchovies.
Tartar sauce is mayonnaise with pickles, onion, capers, olives, and crushed hardboiled egg.
Thousand Island Dressing is a combination of mayonnaise, tomato sauce, sweet pickles and herbs.
Honey Mustard Dressing is mayonnaise, mustard, brown sugar and lemon juice.
Basic all-purpose meat or fish sauce of mayonnaise, Greek yogurt and Crystal hot sauce
Makes baked goods moist.
Excellent base for dips
Helps breading stick to meat and improves crispness
SOME SITES WITH MAYONNAISE RECIPES: