Mayo is good for more than just sandwiches and deli salads.
We often use mayonnaise to keep dressings emulsified. Add 1/4 teaspoon to every 1/4 cup homemade vinaigrette.
Adding wasabi—more commonly known as an accompaniment to sushi—is a quick and easy way to make a spicy mayonnaise.
Does it matter which spread you use in sandwiches and salads?
Can Hellmann's cholesterol free version stand up to the original?
This is particularly flavorful with our Spanish tortilla.
Is it possible for a light mayo to be as flavorful as the full-fat original?
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