telophase: (Default)
telophase ([personal profile] telophase) wrote2023-10-03 05:42 pm
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Mayo?

We have a lot of a nice homemade mayonnaise in the fridge because it was simpler to make it than to go back out to the store.* And there’s a lot, like close to 2 cups, because I couldn’t make less. I tried, and it failed to emulsify.

So! What do you cook that takes a lot of mayo besides potato and egg salad? We have favorite recipes for those already. I can’t use it for sweet things like mayonnaise cake** because it’s lightly flavored with garlic.

*Power was out for a good 12 hours or so at the house while we were gone, and there’s various things in the fridge that I didn’t trust, including the opened mayonnaise. The door would have been opened by the petsitter getting the open can of cat food out.

** If you’re not aware of mayo-based baking, the resulting things do not taste of mayo. It basically replaces the fat and some liquid in the batter.

Sent from my Apple ][e

yhlee: Alto clef and whole note (middle C). (Default)

[personal profile] yhlee 2023-10-03 11:03 pm (UTC)(link)
I like French fries in aïoli!
jenett: Big and Little Dipper constellations on a blue watercolor background (Default)

[personal profile] jenett 2023-10-03 11:46 pm (UTC)(link)
The liquid for breading chicken? Salad dressing?
umadoshi: (pork belly (chicachellers))

[personal profile] umadoshi 2023-10-08 01:16 am (UTC)(link)
a Tex-Mex-inspired pasta casserole that utilizes leftover fried chicken

Oh, that does sound good!
umadoshi: (dumpling (iconic_notions))

[personal profile] umadoshi 2023-10-08 02:44 am (UTC)(link)
Thank you! *makes notes*
umadoshi: (fractal 01 (enriana from obsessiveicons))

[personal profile] umadoshi 2023-10-08 02:52 am (UTC)(link)
Ah! Also good to know. ^_^
ellenmillion: (Default)

[personal profile] ellenmillion 2023-10-03 11:46 pm (UTC)(link)
Coleslaw, aioli, and I like to dip roasted veggies in it straight. Grilled cheese sandwiches with mayo instead of butter? Not all of these use a LOT, though.
watersword: A film roll. (Stock: cinema)

[personal profile] watersword 2023-10-04 12:17 am (UTC)(link)
You can definitely use it to coat chicken or fish, breading optional, before baking. Even a whole chicken or turkey will work.

I think pimento cheese dip recipes include mayo. Elotes is a great use. When I made moules marinières for a friend who is dairy-free, I used it to enrich the mussel broth.

[personal profile] thomasyan 2023-10-04 02:27 am (UTC)(link)
I think I heard it works well for grilled cheese, but I don't think that requires a lot.

Could you do something like zucchini bread but make it savory, maybe with some cheese? Or make savory zucchini bread with mayo, and then use some slices with mayo for grilled cheese?

Do you like durian? Mild garlic flavor might just blend in....

Can you cook it with wine or roux or something to turn it into a sauce, for pasta, something like moussaka, msc & cheese, or tuna casserole?
conuly: (Default)

[personal profile] conuly 2023-10-04 02:32 am (UTC)(link)
Chickpea salad? It's chickpeas, mayo, curry powder or berbere powder, finely chopped onions. (Okay, this usually also includes eggs because it's really an egg salad recipe, but I find that the chickpeas work *really well* in egg salad, so presumably it'd work just as well without the egg.)

Oooh, my local burger joint makes fried pickles with a lovely chipotle mayo to dip it in, which I think is just mayo and adobo sauce from a can of peppers.

Tuna salad with relish and scallions?

Chicken salad with granny smiths and cranberries? (Which is, incidentally, the same fruit I put in my oatmeal.)