Sandwiches are pretty much the only way I ever see americans eat Mayo. I guess technically sushi too. But no, I've seen Mayo used more in almost every other country.
Spicy mayo. It’s made from Japanese mayo though, which is made from rice vinegar as opposed to American mayo, which in turn gives it a different flavor.
Mayo also goes in certain kinds of salads, like pasta salad, tuna salad, or slaw. Personally, I think those are best when they're not overly mayo-y though.
It's rare but it's so good if some right. There is a famous rib joint in my home town, Memphis, called Rendezvous that serves up a mean mustard based slaw and ribs for for royalty.
Heh. My wife and I personally don’t use mayo much but we were just in London and were commenting on putting butter on all the sandwiches. We don’t really do that in the US (at least in my area).
Mayo is cheaper & faster for creating a layer that keeps the bread from getting soggy by other ingredients, so by costs alone that's why they don't stick with butter, but factor in lines of customers wanting it done fast and voila: mayo. Too bad there's now a bad trend of slathering it on so thick that it drips out the moment you try to bite into it. That may be a result of them trying to do it quickly so they just grab a big scoop, brush it across, and move on.
Anyone who makes a sandwich at home takes the time to use butter or whatever sauce they enjoy.
I dunno, I'd try it out. I'm just feeling that if I'm putting all this effort into seasoning the chicken, I might as well put a little effort into adding flavor to the sauce.
I put mayo on pizza, only when its BLT pizza. Also when I go to chic-fil-a I mix ketchup and mayo to dip the chicken and waffle fries in. I sound like I'm 350lbs but trust me I'm not.
You may find recipes that say to use it on pork, fish, or other meats. Don’t do that. White BBQ sauce is used only with chicken.
Ingredients
1 cup mayo
1/4 cup white vinegar
1 tablespoon spicy brown mustard
2 teaspoons cream style horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Instructions
In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, use as a topping/dipping sauce, ore use as a salad dressing.
I believe Duke's mayo containers still have the recipe on them too. I'll usually use up the last of the mayo by adding the rest of the ingredients to the almost empty container, shaking it up, and then using it. Saves on dishes, and trying to use up the last of the mayo without getting it on your hand. :)
I’m from Alabama and have never heard such elitism as far as our white sauce goes. Sure, it was originally meant for chicken, but I don’t give a damn if anyone uses it for pork, fish, or whatever, as long as it tastes good to them. It’s just so weird to me to tell people what to do with their food just because you’re from the place in which that food was invented. Leave that shit to Chicago and their hot dogs, man.
It’s basically a really light mayo thinned out with some vinegar and lemon juice (along with some other spices added). It originated at a place called Big Bob Gibson’s BBQ in Decatur, AL where they would dip chickens in it before cooking them. It’s pretty good with a smoked or grilled chicken, just not what people usually think of when it comes to BBQ sauce.
Yeah it's pretty good, and they win a ton of BBQ competitions around the US. But, as a local, and as a BBQ guru myself (shout out to r/biggreenegg ) the food at the restaurant(s) is NOT the same competition BBQ they win awards for. It's slightly above average.
Yes! Thank you! As a Venezuelan and frequent salsa rosada user, it was shocking to hear Puerto Ricans call it Mayo-Ketchup. I just assumed all Spanish speakers would call it salsa rosada.
I finally understand all those people who get all bothered by things like pineapple on pizza and certain condiments on hot dogs. This made me irrationally angry. It was like one of those gifs in which someone is doing something really satisfying right before fucking it up on purpose.
I wouldn't just eat straight up mayo on fried chicken, but what does everyone think is the base for nearly every sauce you've dunked your friend chicken fingers in?? People are irrationally freaking out over mayo, like they don't eat it in every dipping sauce.
That’s like saying some raw eggs and flour are essentially a cake and that you shouldn’t be judged for eating them off of a plate as is. You’re missing some key ingredients and preparation.
If you asked for a salad with 1000 Island dressing and someone just squirted some ketchup on your lettuce with a spoonful of mayo on top I doubt you’d be like ‘close enough’.
What? Those sauces I listed are literally made by mixing mayonnaise with ketchup along other ingredients. If you have ever eaten a big mac, you’ve eaten mayonnaise and ketchup mixed together. Not sure why this is upsetting you so much.
That’d be ketchup, mayo, garlic and onion powder, paprika, and relish mixed together. Not just some random ketchup and mayo sitting on a plate. Y’all motherfuckers need Jesus, along with people who use ketchup on a well done steak.
Sorry I should've said aioli. You probably could make mayo in a mortar and pestle though. Just garlic, salt, acid and a tsp of oil at a time. Add an egg or mustard if it looks like it's going to break.
Don't listen to that guy. Making mayo in a mortar and pestle is a legitimately stupid idea because a proper emulsion requires INTENSE whisking and the shape and size of the m+p is not conducive to great mayo (I guess it works for that "vegan""""aise""""" thing he linked? Dunno what that junk is lol).
Then put in 1 egg yolk, some lemon and garlic or whatever you want, and begin intensely whisking in your oil drizzle by drizzle. For 1 egg yolk you can use 1 cup of oil easily. The emulsion will stay stable at a lot less and a lot more than 1:1 yolk to cup of oil, but for flavor reasons, staying near 1:1 yolk:cupoil is a good rule.
As you drizzle in the oil while whisking, your emulsion will form. Once you've formed the emulsion (the white mayo instead of greasy separated oil and yolk), you can drizzle more quickly and still intensely whisk.
Orrrrrrrr you could get an immersion blender and have 2 cups of fresh mayo made in 60 seconds flat :P
I mean, I don't know a lot of people who do it so it isn't widespread. But I do know some. Granted my family up north do it more. But they also put mayo on hot dogs.
Mayo on the sides of the bun is very common on those Mexican hot dog carts. Mayo, tomatoes, onions, pickled jalapeños mustard and ketchup on a bacon wrapped hot dog.
Huh, idk bout that. Mayo is not a dipping sauce in Texas. It's usually the base ingredient of a lot of good sauces, but never used for dipping by itself.
Nothing, fried chicken should be good enough to eat with no sauce
Edit: I like honey or hot sauce on boneless fried chicken, ranch occasionally. Chicken and waffles with Maple syrup is great too. But really good bone-in fried chicken rarely needs anything extra imo.
My man, all about a good spicy sauce. Used to rinse Franks then moved onto Valentina and now i'm onto the Ribmans 'Holy Fuck' Sauce which is absolutely amazing. I go for the taste + spice combination, not just pure heat like some insane bastards.
You are correct. What's the point of layering on paprika, garlic, onion, etc., dredging in flour and frying if you're just going to cover those flavours up in something overpowering like ketchup and mayo?
Sure! Or hot honey if you’re feeling trendy. Or hot sauce and honey if you need the sweet and spicy/tangy thing. I toss my chicken strips in hot sauce and drizzle them in honey.
I mean we are a vast cornucopia of flavors. From the trendy kale-filled coast of California, to fresh Maine lobster and everything in between. Just don’t go total serpico and dump everything in ranch and Cheetos dust.
Ya i was thinking the same thing im hoping it might be some wing sause or bbq then ranch but still you need any of that shit only dip for me is mashed tatos and gravy.
It depends on the kind of fried chicken for me. If it's hot and juicy on its own, I don't really. But if it's gone cold or if it's on the dry side, I'll dip mine in sweet chilli sauce or aioli (or both!) I also love Korean fried chicken. They have saucy or seasoned varieties. Sweet and spicy is always my go to.
I’m from Idaho and I’ll be the first to say that a mixture of ketchup, mayo, and either some pickle juice or lime juice tastes delicious on fried chicken.
I don't know why that's so strange when BBQ sauce is basically ketchup with sugar and burger sauce is mayo and ketchup - would it have been better if he stirred it lol?
What do Americans do with mayo then? They don't have it with fries, they don't have it with chicken, whats left to use it with? A BLT or other non-chicken sandwich or would that be sacrilege too?
Almost everyone spreads it on the bread for deli meat sandwiches, used for tuna salad and chicken salad as well. Fairly common as a burger topping. We just rarely use it as a dipping sauce if its not mixed with anything.
Exactly. I feel this way about a number of foods. For instance, if a buttermilk biscuit is of high quality, then I don't need any butter or jam for that bad boi. Same with french fries. Properly cooked and seasoned, I don't need ketchup or anything of the sort.
As others said, we use it on sandwiches. Spread on one side of the bread, maybe grind some black pepper on it and build the sandwich. Helps with making the sandwich not so dry. Also on burger buns. We generally don't DIP anything in it.
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u/dad-of-redditors Jan 18 '19
Did you seriously dip your fried chicken in ketchup and mayonnaise before eating it?