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Jun 6, 2011 01:48 PM

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.