Twelve Fast and Easy Uses for Mayonnaise

Although the origin and the name of mayonnaise is the subject of some dispute, it seems to have been created in France sometime between 1500 and 1800 C.E. Regardless of who invented this versatile sauce, or for whom it is named, mayonnaise has been an essential part of French and American cooking for a long time, and it remains a staple in most kitchens. Many cooks believe that only homemade mayonnaise is appropriate for fine cuisine. Although this may be true, I have found that Hellman's/Best Foods Mayonnaise runs a close second. It is delicious, convenient and avoids the potential salmonella contamination that may be present in the raw eggs called for in most home recipes.

Over the years, I have developed some easy and fast variations on plain mayonnaise. These variations use added spices, herbs, and small amounts of liquid to change the flavor of the mayonnaise and to complement the foods on which it is used. Many of these seasonings are already present in the typical kitchen, so it is likely that you will have all the ingredients available at any time you wish to whip up one of these fast and easy items. The sauces will keep in the refrigerator as long as unflavored mayonnaise.

The following suggestions do not specify exact quantities because amounts vary with the amount of sauce you want to make and also with how much you wish to emphasize each flavor. Simply place about one-half to one cup mayonnaise into a small bowl and stir in the added ingredients until you achieve something that satisfies your tast buds. When adding the flavorings, you may wish to write down the amounts you are using, so that it will be easy for you to duplicate the recipe the next time you prepare it.

1. Tartar sauce. Add a tablespoon or two of lemon juice to the mayonnaise and stir until smooth. Then add some chopped fresh or dried dill weed and a little finely chopped onion. This is good with fried or baked fish, and is also delicious as a tomato-free dipping sauce for boiled shrimp.

2. Sesame mayonnaise. Add a little soy sauce and sesame oil to the mayonnaise. Since sesame oil is very strongly flavored, use it sparingly. Sesame mayonnaise is great as a dressing for oriental cole slaw, along with some peanuts mixed in for added flavor and crunch. Asparagus cooked al dente and other cooked or raw vegetables are also made special when dipped in this sauce.

3. Fish mask. This is a variation on tartar sauce which I use on baked fish. I have had success with salmon, cod, sole, catfish and talapia. Preheat the oven to 500 degrees F. Place fish fillets on a foil-lined baking pan which has been sprayed with Pam. Pour a little olive oil over the fillets and bake them for 15-20 minutes, depending on their thickness. Remove them from the oven and spread with mayonnaise which has been mixed with a little lemon juice. If cooking salmon , you may want to add a touch of dried or chopped fresh dill weed. Return the fish to the oven and bake for 10 more minutes. The mayonnaise will have started to bubble and may have some brown spots. After removing from the oven, I like to sprinkle the fish with a little paprika and dried parsley flakes to add color.

4. Cauliflower sauce. This mayonnaise variation is intended, in part, to make cauliflower more flavorful for eaters who otherwise may not care for this vegetable. You can use either a whole head of cauliflower or cut-up florets. Simply boil the cauliflower until it is somewhat tender but not mushy, being careful not to overcook it. Remove it from the water, place in an oven-proof baking dish and spread with mayonnaise which has been mixed with grated cheddar cheese. A little paprika and/or cayenne pepper is good, too. Place it in a preheated 350 degree oven for about 10 minutes, or until the cheese has melted. Serve immediately.

5. Mustard sauce. This is simply mayonnaise mixed with your favorite mustard. I find that Dijon mustard is especially good. The sauce can be served with various meats, hot or cold. My favorites are roast beef, ham and sliced pork tenderloin.

6. Buffalo wing sauce. Add some commercially prepared Buffalo wing sauce to mayonnaise for a slightly different twist. I first began doing this in order to dilute the flavor of the wing sauce and found that the addition of the mayonnaise also complements the flavor of the sauce and the meat. Use as a dipping sauce, rather than cooking the wings in it.

7. Blue cheese salad dressing. Mix equal parts mayonnaise and dairy sour cream together and add crumbled blue cheese, salt and pepper to taste. What could be simpler?

8. Cole slaw dressing. Add a little lemon juice to mayonnaise and mix until smooth. Stir into the cole slaw vegetables. This is delicious by itself, but you can add sugar or Splenda for sweetness if you prefer.

9. Dressing for cold meat salads and sandwich spreads. Mayonnaise is a great binder for chopped leftover meat because it holds the meat together and complements the meat flavor, rather than overwhelming it. Depending on the type of meat being used, you can add mustard, sage, Italian herbs, cayenne pepper or other flavorings and seasonings.

10, Cajun mayonnaise. Add garlic and cayenne pepper or Tabasco sauce to mayonnaise for a great-tasting and spicy treat which can be used as a salad dressing, meat binder, mask for baked fish, dipping sauce or to add a Cajun touch to many other foods.

11. Green mayonnaise. Add fresh chopped parsley or dried parsley flakes to mayonnaise and mix well. Stir in some dairy sour cream if you have it on hand and use as a dressing for vegetable salads. It is especially good over sliced cucumbers.

12. Fruit salad dressing. This is simply mayonnaise with added ground ginger. You can also add a little fruit juice such as orange, apple or pineapple. Use as a dressing for a fruit salad or as a dipping sauce for strawberries, melon or fresh pineapple.

As you can see from these ideas, mayonnaise has many uses. Think about some of your favorite foods and recipes and whether they can be improved with any of these sauces and dressings. And, feel free to use your own imagination to invent even more ideas for mayonnaise.