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mayo surplus

I have a positively ridiculous amount of mayo and would like to use up as much as possible before it goes bad. Any creative ideas? I have the standard "use on sandwiches" and "make chicken and/or potato salad" stuff down pat.

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  1. You can use it in a wide variety of casseroles, creamy salad dressings, as a base for the sauce for Eggs Benedict. Use it in place of beaten egg when frying meats with crumb coatings.

    1 Reply
    1. re: todao

      - Equal parts mayo and yogurt thinned down with a little lemon juice with a dash of black pepper makes a great substitution for crema over your fish tacos.

      - Make a basil aioli by blending mayo with fresh basil, olive oil, a clove of garlic, a squeeze of lemon juice, a teaspoonful of lemon zest, and some cracked pepper. Great for dipping grilled or roasted asparagus and other crudites.

      - Use a dollop of mayo in your cake recipes to make them extra moist.

      How's your hair lookin'? Is it dried out and frizzy? Mayo's good for that too...

    2. deviled eggs?

      you can also use it to replace the eggs and/or fat in baked goods (Google "mayonnaise cake" if you don't believe me!)...or mix with some mustard, pepper and herbs and spread on chicken or fish before broiling.

      3 Replies
        1. re: inaplasticcup

          + another one on the fish. I just smooth it on and sprinkle with lemon pepper - very tasty and it doesn't get much easier. Plus it really is a good hair conditioner. And, well, I won't mention loosening hair lice nits....

          1. re: rcallner

            No way. It loosens nits??? (The things we learn when our kids are school age...)

      1. IME, mayonnaise takes a very long time to go bad, unless you mean homemade.

        Make your own tartar sauce.

        Spread on fish fillets, crumb, and bake or saute.

        When you think of it as fat and egg, its horizons expand. A bit here and there can go into cheese sauces, bread doughs, thicken pan sauces, bind meatloaf mixtures. The hint of vinegar adds a piquant touch of sweet/sour.

        Edited to add: Curlykhan's post below reminded me: instead of butter, rub mayo, plain or with added dry herbs/spices, on or under the skin of chicken or turkey before roasting

        1 Reply
        1. re: greygarious

          I'd wondered the same that you did. Except for fresh, mayo seems to last, even just the two of us, for ages.

        2. Aioli for dipping.
          great for spreading on fish and baking
          great for cheesy garlic bread

          1. My mother's famous Thanksgiving turkey marinade consists of: copious amounts of mayo, freshly grated ginger and garlic, salt, and pepper. Yummy.

            1. Old-school artichoke dip: can of artichokes, chopped, a cup of mayo, a cup of grated parmesan, a few dashes of tabasco. Mix everything together, spread in a pie plate, bake until bubbly. Devour.

                1. re: arp29

                  That reminds me: Cook's Illustrated/ATK did a great-looking corn on the cob recipe, Mexican corn, involving slathering the corn with a mixture of herbed mayo and cheese, then grilling.

                  1. re: greygarious

                    mmm, eloté - it's a traditional Mexican street food snack, and one of my favorite summer munchies. usually calls for a combo of mayo and crema (or sour cream), chili powder, cilantro, lime, and cotija (or Parm). i add smoked paprika to mine.

                2. Green Goddess salad dressing

                  1. Caesar salad dressing: whiz 3 garlic cloves in mini food processor. Add 3/4 c mayo, 4 anchovies, 1 tsp dijon mustard, 1 tsp worcestershire, 1 tbsp of lemon juice, 2 tbsp parmesan, and pulse into dressing (from Bon Appetit).

                    I seem to use up my mayo constantly - I can't keep it around for long. I use it for everything! Fish as others mentioned, crab/fish cakes, I also mix smoked trout and a little mayo and eat it on Triscuits. A good sauce for the crab cakes is mayo + chili-garlic sauce (you know, the rooster kind) with a squirt of lime.

                    I love basil mayo on lots of things - pulse basil and mayo in food processor. I particularly love it on BLTs.

                    1. If you grill, try making a white BBQ sauce for chicken. Make some to sauce the chicken and some extra for dipping. It sounds strange, but it's really yummy.

                      2 Replies
                      1. re: CyndiA

                        That sounds great! Have you got a recipe or rough guideline?

                      2. Add a heaping helping to cornbread batter.........don't be stingy!!

                        1. I make a killer (and dead-easy) miso dressing using mayo as an ingredient. Give it a try if you like!

                          Miso Dressing

                          1/2 C. mayonnaise
                          1/2 C. rice vinegar
                          2 Tbsp. miso paste
                          2 Tbsp. agave syrup
                          1/4 tsp. sesame oil

                          1. Combine ingredients in a small bowl or measuring cup. Use an immersion blender to combine.

                          1. On PBS's Create channel, today's Secrets of a Chef episode focuses on mayo. In the Boston area, it repeats at 2:30 pm, 8:30 pm, and 2:30 am Friday.

                            1. You can use it for garlic mayo - just minced garlic mixed in with the mayo. It's a great dip for raw sugar snap peas. It's also great with chimichurri sauce on a burger.

                              1 Reply
                              1. re: limonay

                                Even better with roasted garlic! I need some mayo ideas too; I recently bought one of these tubs: http://www.samsclub.com/sams/shop/pro...

                                It's a lot of mayo!