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Mar 31, 2009 06:37 AM

is it safe to roast fish in mayo?

I would like to make salmon in a mustard dill sauce that has mayonnaise as an ingredient. Most recipes I've seen using mayo are for AFTER the fish is cooked, as either a dipping sauce or to be spread on the cooked fish. I would like the fish to roast IN the sauce. Is this safe to do? If mayo isn't safe, how about yogurt as a sub? I would use dairy free yogurt.

Thanks for your help and advice. It's hard for me to eat salmon unless it's cooked in sauce, and I'm a little tired of Italian and Asian sauces at the moment, so if you have OTHER suggestions, I would welcome them.

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  1. Have you tried poaching in milk?

    I haven't tried anything like this, but wouldn't the mayo "break" in the oven - the eggs would curdle, and drop the oil from the emulsion?

    5 Replies
    1. re: grant.cook

      If it's not Hellmanns, it will break: but a coating of Hellmanns and some type of breading or spice on the outside is great, you won't know it's mayo.

      1. re: coll

        why only hellman's? i am a hellman's fan, but why the distinction on breaking regarding other brands? why would duke's or kraft break necessarily?

        1. re: alkapal

          I think coll means commercial mayo and not home made.

          1. re: Rick

            No, I"ve seen comparisons with Hellmanns and other commercial brands like Kraft, and Hellmanns has a special emulsification that doesn't break down with heat, also I believe a lot more egg product. Dukes we don't have around here so that I don't know.

            1. re: coll

              i've used kraft and hellman's in hot dips, and they seem to respond to heat the same. and folks, i must add, i am a hellman's devotee, but kraft's product is a LOT better than it used to be (it is what my mom has in her fridge). in fact, it is pretty darned decent nowadays!

    2. I think the yogurt would be a disaster in that application. And I don't know about roasting it in mayonnaise -- but broiling fish under a coating of mayonnaise is a classic that's way under-appreciated, I think. I learned about it first from a friend who worked on a fishing boat, where he said that was the method of choice. It tastes much better that it sounds.

      Salmon, though? I not sure it would be my choice on a fish that rich.

      You don't specify your technique, but there's certainly nothing inherently unsafe about cooking with mayonnaise. If you trust the source, I'd give it a go and report back, preferably with a link to the recipe. Sounds interesting.

      1 Reply
      1. re: dmd_kc

        Yogurt would be different, but not necessarily a disaster. Many Indian tandoori dishes use a yogurt-based marinade. Of course, that's just a thin layer; not really a sauce. Also, I don't know if the OP's dairy-free yogurt would behave similarly.

      2. yes yes yes use the mayo. well-known technique. you're brushing it on, right? not letting the fish swim in it???
        even steve raichlen does it for fish on the grill.
        do NOT use yogurt -- totally a different animal.

        1. I've 'roasted' fish fillets with a light coating of pesto mayonaisse and it's delicious and easy. The fillets were prepared and actually thin enough to dress frozen.
          I've never tried a whole fish.

          1. Why would it be unsafe?? Mayo is just oil

            5 Replies
            1. re: scubadoo97

              And eggs.

              I think people just have a concern for heating mayo, thinking that maybe they'll be creating a situation akin to that spoiled tuna sandwich eaten on the 6th grade field trip.

              Get the mayo up past 165 degrees and you're fine.

              1. re: C. Hamster

                CH, I understand but think it's weird.

                Not much egg in there. As with any food, you don't want it to sit between 40-140*F for more than 4 hours. Can't think of the last time I ate an egg that was at 165* when I ate it.

                I use mayo as an underlayment for adding things like panko crumbs. Helps the coating stay on and melts away when cooking so you don't end up with a greasy dish. Also use it as a binder in crab cakes and fish cakes.

                1. re: scubadoo97

                  plus, we heat mayo for the artichoke and parmesan hot dips!

                  1. re: alkapal

                    Oh, yes, we sure do! Chef chicklet's hot artichoke dip always gets RAVE reviews... reminds me that I am due to whip up a batch!

              2. re: scubadoo97

                Well, actually it's oil and eggs, but still no reason why it wouldn't be safe. Not sure how good it would be, but for sure would be safe.