You all know it, you all have an opinion on it. Unless you're from a place where there's no mayonnaise at all, in which case I recommend trying some someday. (And where do you live?)
List your thoughts on/about mayonnaise, commonly referred to as mayo, in this thread.
My thoughts are that it's good on sandwiches with meat in them, in deviled eggs, and sometimes on fries. Beyond that, I'm not really sure about the taste of mayonnaise in anything else. Mayo in salads or casseroles is a hard no for me.
If you feel like you don't have a sufficiently informed opinion about the subject then:
It was invented somewhere in France/Spain, and it's made of oil, acid, and egg yolk. In fact, According to "Europe's Federation of the Condiment Sauce Industries", it has to be at least 70% oil and 5% egg yolk. Also, sometimes people get salmonella from eating mayo when the acid isn't acidic enough to kill any of the salmonella which might be in the egg yolk.
Some countries that seem to like it are Chile, France, Spain, the Netherlands, Japan, Russia (the only country in Europe where it's more popular than ketchup), the UK, and America. Each country will have their own spin on the product. French people combine it with mustard to make other, fancier sounding sauces, Japanese people make it with rice vinegar instead of distilled vinegar, and Russians make it with sunflower oil and soybean oil.
The popular brands vary by country:
People will put Mayo on stuff like:
List your thoughts on/about mayonnaise, commonly referred to as mayo, in this thread.
My thoughts are that it's good on sandwiches with meat in them, in deviled eggs, and sometimes on fries. Beyond that, I'm not really sure about the taste of mayonnaise in anything else. Mayo in salads or casseroles is a hard no for me.
If you feel like you don't have a sufficiently informed opinion about the subject then:
a) When has that ever stopped anyone from posting anything?
b) Here's some background info and fun facts to get you up to speed:
It was invented somewhere in France/Spain, and it's made of oil, acid, and egg yolk. In fact, According to "Europe's Federation of the Condiment Sauce Industries", it has to be at least 70% oil and 5% egg yolk. Also, sometimes people get salmonella from eating mayo when the acid isn't acidic enough to kill any of the salmonella which might be in the egg yolk.
Some countries that seem to like it are Chile, France, Spain, the Netherlands, Japan, Russia (the only country in Europe where it's more popular than ketchup), the UK, and America. Each country will have their own spin on the product. French people combine it with mustard to make other, fancier sounding sauces, Japanese people make it with rice vinegar instead of distilled vinegar, and Russians make it with sunflower oil and soybean oil.
The popular brands vary by country:
Chile - Hellman's, Kraft
France - Lesieur, Bénédicta
Spain - Ligressa, Hellman's, Calvé
Netherlands - Remia, Calvé
Japan - Kewpie
Russia - Calvé and Sloboda
UK - Hellman's, Heinz, generic brands stuff like from Tesco is pretty popular too
America - Hellman's (number one best selling condiment in all of America), Heinz
America - Hellman's (number one best selling condiment in all of America), Heinz
People will put Mayo on stuff like:
Hotdogs
Sandwiches with cheese or meat in them
Fries (in the place where it's pretty common to add mayo they call them chips)
Salads
Casseroles
Deviled eggs
Coleslaw
Some seafood stuff like tuna/crab cakes
