Mayonnaise

Mayonnaise is an emulsified dressing made from egg yolk and oil, adding richness.

Flavor

How to use it

Sandwich Saver. Mayonnaise's fats create a barrier to keep bread from getting soggy.

Flavorful Coating. In salads, mayonnaise coats ingredients to amplify flavors.

Common mistakes

• High heat separates yolks from oil in the emulsion.
• Without acidity, it tastes dull; add lemon juice for brightness.

What goes with mayonnaise

• Egg. Mayonnaise is an emulsion of egg yolk and oil, so egg's own lecithin holds it together.
• Tamarind. Tamarind’s tangy sweetness lifts the creamy richness of mayonnaise.
• Cabbage. Mayonnaise's fat and acid coat cabbage and soften it in slaw.
• Capers. Capers' tang cuts mayonnaise's richness, as in tartar sauce.
• Corn. Mayonnaise's creamy fat coats sweet corn, as in elote.
• Crab. Mayonnaise's creamy fat coats crab's delicate sweetness, as in crab cakes.
• Potato. Mayonnaise's fat and tang coat potato's starch in potato salad.
• Shrimp. Mayonnaise's creamy tang binds sweet shrimp in cold salads.

Try tonight

• Pair with tuna for a creamy salad.
• Add to coleslaw as a binder.
• Serve as a dip for fries.

Storage

Refrigerate after opening.