Potato salad & deviled eggs, too, but only just enough to help it stick. Rest needs to be mustard.
@Agatha @CriticalCupcake I forgot those - yes, absolutely, but there must be LOTS of mustard.
@Agatha @sanau @CriticalCupcake
Mayo is really just 'merican for aioli. As such, I'll allow it. 😆
But schmeariously though, yes -- potato salad, deviled eggs, tuna salad. And don't look now, but many Asian and Mexican sauces sneak it in on ya in lieu of full fat yogurt and/or sour cream.
But yeah, too much mayo is not cool.
@InUnfunky @sanau @CriticalCupcake
I like aioli, but it uses olive oil, yes?
But I don't like olive oil mayo.
🤷🏻♀️
@Agatha @sanau @CriticalCupcake
Yes, but it doesn't have to.
And talk about ANOTHER chef's cheat, right there...😮
See also -- "truffle oil."
Kinda like the "Coffee Tawk" joke re the "holy Roman empire"...
Cutting to the chase -- Miracle Whip is DISGUSTING. I go Hellmann's or Cain's (which seems to be a NE thing, maybe?)...
@InUnfunky @sanau @CriticalCupcake
Miracle Whip is what they serve in hell. 🤮
@sanau @CriticalCupcake I’m not a fan either… but a BLT or club sandwich I can do it
@SamFibonacci @CriticalCupcake I can't do mayo on sandwiches (or burgers). There has to be something mixed in to disguise the taste.
@sanau @CriticalCupcake Not I, only those two that I mentioned. My hubs will have it on anything French fries included. 🤢🤮
I like mayo on sandwiches and as a salad/dressing base...
I prefer Duke's for most uses, if I'm not making it myself... but sometimes Kewpie is what's needed. (They're basically opposite versions of mayo--Duke's is tangy and has no sugar, while Kewpie is mellow and a little sweet.)
These days, tho, I generally make my own vegan oil-free mayo from tofu and cashews... and don't use it that often.
@CriticalCupcake This post, that's my mayo limit.
@CriticalCupcake I'm kind of this way about horseradish
@CriticalCupcake Mayo is acceptable in tuna or egg salad (with mustard to disguise the taste.)
Anywhere else, nope, not gonna eat it. It's gross.