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mayo surplus

t
tj442x Jun 6, 2011 01:48 PM

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. todao RE: tj442x Jun 6, 2011 01:54 PM

    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
      inaplasticcup RE: todao Jun 6, 2011 02:11 PM

      - 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. goodhealthgourmet RE: tj442x Jun 6, 2011 02:17 PM

      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: goodhealthgourmet
        inaplasticcup RE: goodhealthgourmet Jun 6, 2011 02:20 PM

        +1 on the fish thing. Tasty. :)

        1. re: inaplasticcup
          rcallner RE: inaplasticcup Jun 6, 2011 03:29 PM

          + 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
            inaplasticcup RE: rcallner Jun 6, 2011 03:31 PM

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

      2. greygarious RE: tj442x Jun 6, 2011 03:59 PM

        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
          c oliver RE: greygarious Jun 6, 2011 05:48 PM

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

        2. ROCKLES RE: tj442x Jun 6, 2011 04:06 PM

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

          1. c
            curlykhan RE: tj442x Jun 6, 2011 05:09 PM

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

            1. biondanonima RE: tj442x Jun 6, 2011 05:30 PM

              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. a
                arp29 RE: tj442x Jun 6, 2011 05:31 PM

                Hot corn dip!
                http://www.foodnetwork.com/recipes/em...

                2 Replies
                1. re: arp29
                  greygarious RE: arp29 Jun 6, 2011 06:37 PM

                  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
                    goodhealthgourmet RE: greygarious Jun 6, 2011 07:31 PM

                    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. r
                  rasputina RE: tj442x Jun 6, 2011 05:39 PM

                  Green Goddess salad dressing

                  1. MrsCheese RE: tj442x Jun 6, 2011 07:55 PM

                    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. c
                      CyndiA RE: tj442x Jun 6, 2011 08:20 PM

                      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
                        t
                        tj442x RE: CyndiA Jun 8, 2011 09:53 AM

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

                        1. re: tj442x
                          goodhealthgourmet RE: tj442x Jun 8, 2011 04:05 PM

                          AFAIK it's an Alabama thing. here's some info for ya:
                          http://eatingmywords.southernliving.com/eating_my_words/2008/04/white-barbecue.html
                          http://barbecuetricks.com/white-barbecue-sauce/
                          http://search.myrecipes.com/search.ht...

                      2. Uncle Bob RE: tj442x Jun 8, 2011 09:57 AM

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

                        1. operagirl RE: tj442x Jun 8, 2011 08:25 PM

                          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. greygarious RE: tj442x Jun 9, 2011 11:37 AM

                            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. limonay RE: tj442x Jun 9, 2011 07:12 PM

                              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
                                j
                                joonjoon RE: limonay Jun 14, 2011 11:15 AM

                                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!

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