The whitest thing about meand there is a lot to choose fromis my love for mayonnaise.
I think its great.
Trust me, as a white lady from northern Mississippi, I know what Im talking about.
(Dont have an electric mixing implement of any kind?
We havea guide for making mayowithout a blender.)
If youre worried about tasting the mayo, dont.
Mayonnaise can also act as anexcellent breading substrate.
For heartier proteins like steak, it creates a most excellent crust.
What about the yolk-less portions of the sandwich?
Should they be left all dry and sad?
No way.Add a swipe of mayoand let that sandwich sing.
Aim for a ratio of one cup of mayonnaise for every cup of roughly chopped herbs and alliums.
(Also, you wont be able to taste it.
Just brush it on.
A thin, translucent layer is plenty.
Mayonnaise can also help youbake better cakes, especially chocolate ones.
If youre worried about tasting the mayo in either of these cases, dont be.
Unless youre using something flavored, like garlic mayo, youre palate will be none the wiser.
