This mayo is easy to make and free from questionable ingredients or unnecessary sugars. Use it for all of your mayo needs like deviled eggs and turkey sandwiches.Recipe courtesy of Pete and Gerry's Organic Eggs
The Accidental Locavore never buys mayonnaise anymore because it's so easy to make, and once you've had homemade mayo, you're spoiled for life. My dad taught me a long time ago how to make mayonnaise, so here is his no-fail recipe.
It doesn’t get much easier — or tastier — than a simple fish sandwich. This panko-crusted gem is a great way to keep lunch quick and delicious. The breadcrumbs give the light fish a nice crunch, and the garlic-dill mayo adds a bold kick. Bonus: You can bake several fillets at once, and serve the whole family! Recruit the kids to bread the fish or make the sauce, and you will have a summer feast in no time.
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With a few seasoning swaps and a kick of heat, your egg salad is taken to the next heat level. You can make this egg salad completely customizable to your heat tolerance.
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Roasted turkey, brined turkey, dry-brined turkey, healthy turkey, bacon-wrapped turkey, turkey stuffed with stuffing, turkey cooked with compound butter, herbs and spices, smoked turkey, jerk turkey, barbecue turkey, paper-bag turkey, beer-can turkey, turducken, you've tried them all, and of course, you've considered tackling the risks of doing a fried turkey too. You’ve heard of every variation known to man, thought about what temperature to cook the turkey at and for how long, hoped for a moist turkey breast and oohs and ahs from your guests. But when thinking about doing something different, but perhaps not too much more difficult than your traditional Thanksgiving turkey, have you ever considered a mayonnaise-roasted Turkey?Maybe. But probably not.At least, we’ve thought about all the preparations above, but never heard of a mayonnaise-roasted turkey until one member of The Daily Meal staff Sharon Gitelle was inspired by a recipe by Amy of She Wears Many Hats. The photo looked gorgeous; the skin thin, golden and crispy, covered with herbs and healthy crust of salt and pepper. The meat in the picture pulls away from the edges of the legs, the skin is condensed all crispy and crunchy — mayo-crusted turkey skin — like some oil and egg augmented chicharrón-like Turkey gribenes.It had to be experimented with. So, inspired by She Wears Many Hats, and armed with a cause (feeding The Daily Meal’s staff during its inaugural potluck Thanksgiving) we set out undaunted by the idea of trying a first-time recipe as the central dish of a public event. After all, armed with The Daily Meal’s Guide to Thanksgiving, its survival and SOS guides, its guides to temperatures, cooking times, and emergency solutions, how could things go wrong? We used our convection oven, but you can use the turkey cooking times for a conventional oven for the recipe too.And go wrong they didn’t. The following recipe for a 16- to 18-pound turkey was a hit. It was quick. It was easy. It was messy. It was a success. And it was simple too: Mayonnaise, herbs, seasoning, and some celery and onion. That’s all!The turkey breast was as moist 15 minutes after cutting it as it was when Editorial Director Colman Andrews carved it. The skin was crunchy and delicious, and the flavor, well… you didn’t get mayonnaise, but you did get a savory herbaceousness.“Mayonnaise you might ask? Mayonnaise-roasted? That sounds outrageous!”Well, how would it sound if someone suggested they would use an egg glaze and drizzle olive oil over your Thanksgiving turkey? Pretty delicious, right? Well that’s the idea behind this turkey recipe, one that we thank Amy for inspiring and which we tweaked here and there to suit our bird, and maybe this or next Thanksgiving, yours.Arthur Bovino is The Daily Meal's executive editor. Read more articles by Arthur, reach him by email, or click here to follow Arthur on Twitter.
Mayochup is officially taking the country by storm, with consumers raving about this brand new condiment. No one has ever, ever had such an original thought — to mix two heavy-hitting sauces together to create a single, almighty, all-purpose condiment is pure genius. In this inspired iteration, creamy mayonnaise meets tangy-sweet ketchup, resulting in a perfectly balanced supersauce that is truly remarkable. Thank you, Heinz — this visionary new product is definitely going to move some culinary mountains.If for some ghastly reason, you find yourself unable to find the magic that is Mayochup in your local grocery, never fear! With your chin up and a few simple ingredients, you can improvise. We cannot guarantee that is will be quite as delicious at the original, but y’know, in a pinch, it might just tide you over until you can get your hands on the good stuff.The 53 Products Trader Joe's Customers and Employees Love the Most New Coke, Colgate Lasagna, and 15 Other Food Products That Failed MiserablyCan You Guess the Ridiculous Prices of These Ridiculous Whole Foods Products?