The Mayonnaise Cookbook: 50 Savory and Sweet Recipes Starring the World's Best Condiment

By Erin Isaac

A cookbook with recipes for everything from main courses to sides, sauces, and sweets, all using one of America’s favorite condiments—includes photos.
 
Celebrate the greatest condiment of all time with the best mayo-based recipes, including comfort food classics like potato salad and deviled eggs as well as saucy cooking hacks for chocolate cupcakes and grilled cheese. Mayonnaise, lovingly referred to as mayo, is one of the most versatile yet divisive condiments. Some slather it on anything they can find, while others avoid eating it at all costs. Whether you love it or hate it, this cookbook is sure to turn any mayo skeptic into a believer and have every mayo enthusiast jumping for joy! The Mayonnaise Cookbook highlights mayo in its entirety, with instructions on how to make your own mayonnaise, pros and cons of the many mayo brands out there, and 50 delicious, easy-to-follow recipes that feature mayonnaise as the star. Ranging from appetizers, side dishes, salad dressing, desserts, and more, you’ll get a taste for just how delicious mayonnaise can be, with tasty recipes like:

Lobster Rolls
Elote Street Corn
Spinach Artichoke Dip
Chicken Tenders
Creamy Avocado Dressing
Chocolate Mayo
Cupcakes
And more!

The ultimate guide to cooking with mayonnaise, The Mayonnaise Cookbook is sure to turn you and your friends and family into major mayo connoisseurs!

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jun 15, 2021
• ISBN: 9781646042203

Book preview

Cover: The Mayonnaise Cookbook, by Erin Isaac

The Mayonnaise Cookbook

50 Savory and Sweet Recipes Starring the World’s Best Condiment

Erin Isaac

The Mayonnaise Cookbook, by Erin Isaac, Ulysses Press

INTRODUCTION TO MAYONNAISE

WHAT IS MAYONNAISE? HOW IS IT MADE?

Mayonnaise, also called mayo, is the creamy white condiment that so many people like me just cannot get enough of. It is the most popular condiment in the United States, with sales greater than $2 billion annually, outselling even ketchup and barbecue sauce! Mayo is the most versatile condiment of them all and can be used for so much more than sandwiches. You will find mayo in foods from crab cakes all the way to cupcakes.

So why do we call mayo, mayo? Well, I could bore you with the complex history of mayonnaise, but even after my research I cannot say that I have a straight answer. There are so many different origins. My research took me down a huge rabbit hole, and I ended up somewhere on YouTube watching someone using mayonnaise as a musical instrument. So when you have time to look up the origin of mayonnaise for yourself, choose the scenario that you like best and store it with your other fun facts.

According to Larousse Gastronomique, also known as The World’s Greatest Culinary Encyclopedia, mayonnaise can simply be described as this: A cold sauce of which the basic ingredients are egg yolks in oil blended into an emulsion. In other words, mayonnaise is created by the chemical process of emulsification. I will go into more detail on what emulsification looks like and how to make it later in the cookbook.

WHAT ARE THE DIFFERENT TYPES/BRANDS OF MAYO?

When you go to the condiment aisle in the grocery store, you will see many brands of the same product. Mayo is no different. In my local grocery store, there are more than 25 different types of mayo (yes, I counted), all of which have been commercially prepared to withstand the duration of waiting to be picked up, checked out, and taken to their new home, someone’s kitchen. These commercially prepared mayonnaises are composed of the same ingredients as homemade mayo, except they include preservatives, which increase shelf life.

Although all the brands are considered mayonnaise, each is unique. Here is a list and description of the mayonnaise brands I prefer and used while creating this cookbook.

DUKE’S

In my opinion, Duke’s mayonnaise has the most neutral and balanced flavor. Duke’s can be easily combined with practically any flavor you want, which is why I used it for most of the recipes in this cookbook. Think of Duke’s as an empty canvas. Adding a little of this ingredient and a little of that can create a masterpiece. It is also an exceptional substitute ingredient to use in cakes or cupcakes when you do not have any eggs or oil. Duke’s is the most versatile of the brands, so you might want to keep it on hand.

HELLMANN’S/BEST FOODS

The texture of Hellmann’s (known as Best Foods west of the Rockies) is distinctly different from other types of mayo. It has a light, fluffy, and jiggly texture, almost like Jell-O. Hellmann’s has more of a savory taste, which is likely from the amount of mustard it contains. It also seems to be the saltiest of the mayonnaises, which makes it perfect to use to make sauces.

KEWPIE

Out of the three brands of mayonnaise, Kewpie is the tangiest and tastes the strongest. According to Kewpie, there are four egg yolks in every pound of its product, which gives Kewpie a super-rich flavor. This mayonnaise would be best used for making special sauces like the one found on your favorite fast-food burger or in many Asian recipes. (See the Spicy Tuna Poke Bowl

.)

MIRACLE WHIP

Miracle Whip, created in the 1930s, was developed as a contrast to mayonnaise and so is not technically a mayonnaise. Miracle Whip is considered to be a whipped dressing as it is much sweeter than mayo. According to the FDA, a certain level of fat content must be present to be considered mayonnaise. Miracle Whip does not meet this criterion; therefore, it is not a mayonnaise. Instead of the fat that mayonnaise has, Miracle Whip contains sugar, ground mustard, and spices, giving