Many people try to avoid mayonnaise for diet reasons.
But in December that’s impossible because it’s a crucial part of some of the most classic lunch items.
A Rejemad without mayonnaise is a crime! And the Hønsesalat (chicken salad), the Tunsalat (Tuna Salad) or the Karrysalat (Curry Salad) that goes with the Herings wouldn’t exist without mayonnaise.
And the Fiskefilet (Breaded Fish filet) is only an excuse to eat the tasty yellow substance aka Remoulade which basically is mayonnaise LOL
Even in the summer time it’s hard to avoid. We eat it with our Fjordrejer (small tasty shrimps delicacy you only get in Denmark). And a Kartoffelmad on ryebread with mayo, topped with crispy homemade roasted onions is one best Open Sandwich you can get if you ask me.
"How about these, will you eat these?" she says. "They're a Rhinehart special." "Of course I'll eat them!" I say, delighted. "What are they?" George takes one and says: "Olive, peanut butter and mayonnaise."
Mayonnaise is everywhere.
It’s the ingredient that keeps the bacon, lettuce and tomato together in the classic British BLT sandwich…
And the famous Andalusian tapas Ensalada Rusa I order when I cross the border to Spain is almost only mayo.
The Americans may not have a culinary history as France and Italy. But they have the Waldorf Salad that has found its way to menus around the world. And what about the Burger?
And you may not know it – but the Sauce that follows the veal in the Italian Vitello Tonato is basically mayo mixed with canned tuna 🙂
The reason is that mayonnaise is made from ingredients and made by utensils you find in kitchens all over the world.
So when you are looking for ideas to use with some leftovers from yesterdays dinner, Mayonnaise is the solution.
That’s how I got the idea to my wasabi mayo that I use to give my Tuna Tatar a personal touch, or the chipotle mayo I make from Mill & Mortar’s fantastic Chipotle Chili and use for a hangover sandwich.
Mayonnaise is just so easy, cheap, convenient and useful that there are no excuses for not making it yourself.
There are a lot of different methods – the recipe below is the one that works for me.