- 18 hours ago
Mayo isn’t just for sandwiches! In this video, we’re sharing 16 surprising mayonnaise hacks that will completely change the way you cook. From ultra-moist chocolate cake and creamy mashed potatoes to perfectly grilled meats and crispy grilled cheese, mayonnaise is the secret ingredient you didn’t know you needed. Whether you’re upgrading breakfast, dinner, desserts, or even ice cream, these easy kitchen tricks will make your recipes richer, creamier, and more delicious.
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00:00Mayonnaise is probably the most useful condiment
00:02in your fridge and I've got 16 ways to prove it.
00:04It goes way beyond a spread on a sandwich
00:06and sometimes it can just be a lifesaver in the kitchen.
00:09Couple tricks and a lot of great recipes coming up,
00:11starting with the old-fashioned mayonnaise chocolate cake.
00:15P.S. none of these are jokes, okay?
00:18These are all real recipes
00:19and it's not meant to be disgusting.
00:21So if you don't like mayonnaise,
00:22you're still gonna like some of these.
00:24A mayonnaise cake is a real southern thing
00:26and it makes for the most moist and tender cake.
00:29You're replacing the egg and the oil in a cake with mayonnaise
00:34because that just makes sense.
00:36All mayonnaise is is eggs and oil.
00:38So in my bowl, I've got my dry ingredients,
00:40flour, sugar, cocoa powder, some leavening.
00:44And instead of our eggs and oil,
00:46we're going in with mayonnaise
00:48and not just a little bit, a lot of it.
00:50And then water and a little vanilla.
00:52You gotta kinda like this
00:54because there are times when maybe you wanna bake something,
00:56but you only have one egg
00:57or not enough eggs for the recipe,
00:59you can use mayonnaise.
01:00Okay, once it's mixed, pour it in our pans.
01:03You can do this as a sheet cake
01:05or I'm doing a classic layered cake.
01:07And then you'll wanna pair it with whatever frosting
01:09you like with your chocolate cake.
01:11The goal is, of course, to have a delicious,
01:14moist and rich cake without a mayonnaise flavor,
01:17just the right amount of sweetness for good measure.
01:21You can't taste it.
01:23Can't even taste it in the batter,
01:24so you know you're not gonna taste it in the cake.
01:26Into the oven to bake,
01:27and then I'll show you what it looks like.
01:28Mayo chocolate cake, coming right up.
01:32Did you think it was gonna work?
01:34Well, it did.
01:35Now wait till you see how we plate it up and how it tastes.
01:37About to blow your mind.
01:39Ta-da, the mayonnaise cake.
01:42Let me show you what it's all about.
01:44Moist indeed.
01:45Check that out.
01:46That's a good looking cake.
01:48I mean, that will show you how moist it is.
01:51This is the best part right here.
01:52That's the perfect plate.
01:54It's my favorite thing.
01:55I don't even need to prove it.
01:56You can see with your eyes how moist that is.
02:03Mmm, that's a 10 out of 10 recipe.
02:05Even if you do have oil and eggs in your house,
02:08you should still use mayonnaise in your next cake.
02:10Give it a try.
02:12Did you know that mayonnaise is ideal
02:14for roasting meats and vegetables?
02:16In this bowl, I've got a little honey,
02:18a little vinegar, a little Worcestershire,
02:19and cayenne pepper.
02:21Just to kind of flavor the mayonnaise,
02:22you could just do straight mayonnaise if you want.
02:24But it's going to help lock in moisture,
02:27give it good color and flavor.
02:29So I've got some lemon, onion,
02:31stuffed in the cavity here,
02:32and I'm gonna give it a little mayo bath.
02:34You can go under the skin a little bit too, if you want.
02:37I'm gonna save this in case I need it to baste later.
02:39So I do have some flavoring in there,
02:41but I wanna also help make a little crust.
02:43So I'm going to season, kind of use it as a glue
02:46for the salt and pepper sticks.
02:48And then it just goes into the oven to roast.
02:51You can use whatever roasted chicken recipe you like.
02:54It doesn't have to be this one.
02:55This is just an idea that you can use mayonnaise
02:58to help get that perfect skin.
03:00Can your mayonnaise do that?
03:02Yes, it can.
03:03It's a beautiful golden brown, which is what we want.
03:06We also want juicy on the inside.
03:09So let's see if it delivered.
03:11Well, it is tender.
03:12It's cutting like butter, I can tell you that.
03:14Or mayonnaise.
03:15Yes, that is perfectly cooked, juicy.
03:19How about the flavor?
03:25Positively excellent.
03:27Whether you're roasting meats or vegetables,
03:30next time, pull out the jar of mayo.
03:32You've seen this viral hack before,
03:33but it deserves another chance to be seen.
03:36The Jose Andre omelet, the star ingredient of it, mayonnaise.
03:41When it comes to an easy, yet indulgent and delicious breakfast,
03:45easy enough for a weekday, but special enough to serve up
03:49for a Sunday brunch, this is that.
03:52Okay, so all you do is take a bowl.
03:55This is a great size.
03:56Because it's like a cup and a half, maybe.
03:58Add a little oil so that it doesn't stick.
04:01One egg into the bowl.
04:03Add in a big old scoop of mayo and whisk it up.
04:06You just want it to be like one homogenous mixture.
04:10There's flavoring in the mayo, but I'm just going to put a pinch of salt in there also.
04:14I mean, you know it makes sense.
04:16I mean, mayo is egg, so it's just more egg.
04:19That's it.
04:20Then into the microwave for just about 40 seconds.
04:2345, maybe every microwave is different.
04:26So, just watch.
04:29Now you have to invert it so that it looks pretty.
04:33Perfect.
04:34Looks like a little, you know, creamy on top.
04:37That's good.
04:38That's just like the mayo.
04:39The egg is cooked.
04:40He finishes with a little grated parm.
04:42Crack of pepper.
04:43Some chives.
04:44And it's the fastest, most delicate omelet you've ever had.
04:49Let me just show you the magic of mayo right here.
04:52Perfectly fluffy inside.
04:57It's just one of the most tender, delicious eggs you'll ever have.
05:02And I'm keeping mayonnaise in breakfast with my next trick.
05:05Yes, my friends, mayonnaise makes delicious pancakes.
05:09I've just got my dry ingredients in the bowl.
05:11I kind of create a little well.
05:13Dump the mayo in along with some water, a little vanilla, and mix.
05:18Once you kind of get that incorporated, incorporate everything else.
05:22Let me show you how they cook up.
05:23Place it down.
05:24Kind of shape it into a little circle.
05:26Like all pancakes, you've got to let it cook until you see bubbles forming on the top.
05:30And then we'll flip.
05:31Beautiful.
05:32I mean, it works.
05:33You just can't deny that it works.
05:35Make us a little short stack.
05:38Mayo pancakes.
05:39Who'd have thunk it?
05:40A little butter.
05:41Let's make it healthy, too, with some fruit.
05:43Let's see how we did.
05:45You can tell how tender, moist, fluffy.
05:52It's a good pancake.
05:53And let me tell you, zero detection of mayo.
05:57They're just on a roll.
05:58We're going to take this mayo to marinades next.
06:01You heard me right.
06:03Mayo makes for a delicious marinade.
06:05A, because it's just going to add that extra layer of flavor, but also it locks in the moisture.
06:09It's got that added fat, so it's perfect for things that you're going to put on the grill.
06:13We'll link this recipe below, but this is just a simple marinade.
06:16It's got soy sauce, a little chili garlic paste, some garlic, a little vinegar, and I'm going to add in
06:21the star of the show, the mayo.
06:23This is particularly great for leaner cuts of meat that you're going to grill because of that extra fat that
06:29we're going to add in.
06:31Boneless, skinless chicken thighs.
06:33Pour the marinade right over, and we'll see just how tender and juicy the mayo makes it.
06:40Look at this.
06:41The mayo did that.
06:43Beautiful marinade.
06:44And it really helps all those spices stick, and it keeps it from sticking on the grill.
06:49You can notice beautiful grill marks.
06:51Thanks to the oil that's in the mayo, it easily lifts from the grill.
06:54I know y'all trust me on this one, but I'll just show you how it's juicy.
06:57We're not even halfway done, and I feel like I've already proved my point.
07:02This one comes at no surprise, but mayo for dips is a no-brainer.
07:06Just makes for a delicious creamy base.
07:08It's a good alternative to the cream cheese dips.
07:11Keeps things loose enough to where they're nice and scoopable, but still keeping it rich and hearty.
07:16So this is a simple BLT dip.
07:18We know mayo is good on a BLT.
07:20I've got some sour cream, the B, and the T.
07:23Going in with the mayo to bring it all together.
07:24It's just a great binder with built-in flavor.
07:27Also, mayo for dips is just a great blank canvas.
07:31It does have tang, but the flavor's pretty neutral.
07:33No cream cheese, no problem.
07:36The L to the BLT is going on top.
07:39So if you need a dip and a pinch, reach for that jar of mayo.
07:42It never fails.
07:46Mm-hmm.
07:47If you didn't know mayo was the perfect upgrade to your creamy casseroles, now you do.
07:51Not only does it add to the creaminess, but it also acts as a bit of a binder to hold
07:57things together.
07:58It just makes things super rich.
07:59So a lot of times I will use mayonnaise in place of cream of whatever in my casseroles.
08:06This is just mayo cooked with some sweet onion.
08:09It's got an egg in here with a little breadcrumbs.
08:11The egg's just going to give it a little more structure,
08:13although you could leave the egg out since we have the mayonnaise in here.
08:16A little salt and pep, and cheese, because it's a creamy casserole.
08:22We've cooked the squash and let it drain really well.
08:24It's still going to let out a little moisture when it bakes,
08:27so the breadcrumbs are good to absorb any extra moisture.
08:30See, there's no milk.
08:31There's no sour cream in here.
08:32It's just that mayo doing that magic.
08:35I'll have a topping on my casserole.
08:37This one calls for crispy onions.
08:40Why not?
08:41A little more cheese, and into the oven we go.
08:44Squash casserole time.
08:45Tis the season I love a squash casserole.
08:48Perfect creamy casserole upgrade is mayo.
08:53Creamy, rich, perfect balance to that sweet summer squash.
08:57Looks good, huh?
08:59Yes, Nicole, it does.
09:02Oh, might not be able to feel the roof of my mouth later,
09:05but that is delicious.
09:07When it comes to grilled cheeses, mayo is the master.
09:10You've probably heard of mayo on the outside of the bread instead of butter
09:16when it comes to toasting a grilled cheese.
09:18But when it comes to a lot of people, including my husband,
09:22mayonnaise also belongs on the inside.
09:24So mayo on the inside and outside of your grilled cheese.
09:28Got a combo, pepper jack and American cheese.
09:31Little mayo on the inside.
09:33Now mayo on the outside.
09:34A lot of chefs and people will argue that mayo is supreme over butter
09:41when it comes to toasting your grilled cheese.
09:43How do you feel about it?
09:44Let me know in the comments.
09:45I'll place it down and then I'll mayo the other side.
09:49And listen, just a little bonus tip when it comes to making grilled cheeses,
09:54low and slow.
09:55You don't just pop it in there at a high temperature,
09:58just toast the outside because then the inside doesn't melt.
10:01You got to go low and slow, let it cook evenly.
10:03One thing about mayonnaise is it does deliver the crispy crust.
10:09Low and slow, we've gotten evenly toasted on the outside,
10:13melty on the inside.
10:14That's what we want.
10:16That's the mayo, guys.
10:19Longest cheese pool in history.
10:21This is one of those things that even if your people don't like mayonnaise,
10:26they won't know it's in there.
10:27You can't taste it on the outside.
10:29I mean, that is a gorgeous grilled cheese.
10:33Am I right?
10:39And a tasty one, too.
10:40I have a terrible job, don't I?
10:42Similar to dips, an obvious choice for mayo, sauces and dressings.
10:47I'm going to show you how we turn mayonnaise into white barbecue sauce.
10:51Alabama white barbecue sauce is one of the greatest things,
10:54and I just thought if you didn't know about it, you needed to.
10:56So this is a perfect excuse to make it.
10:59Unlike other barbecue sauces where the base is tomato, the base for this one is mayonnaise and a little vinegar.
11:07You can add so much to mayonnaise to turn it into a dressing or a sauce.
11:11Probably the most popular would be ranch.
11:14You can just add some herbs and spices to mayo and you get ranch.
11:19Thousand Island blue cheese dressing, green goddess, it all starts with mayo.
11:23A little onion and garlic powder.
11:25Some Worcestershire.
11:25A little hot sauce.
11:27I mean, this is all stuff you have in your fridge and your pantry.
11:31A little salt and a lot of pepper.
11:33This is so good on barbecue or smoked chicken and shake.
11:3830 seconds ago, this was just mayonnaise.
11:41It's a beautiful thing.
11:42This is the perfect sauce to turn something plain and simple into something special.
11:49Makes your mouth dance, you know?
11:51This is one of my favorite ways to use mayonnaise as a topping for meats and fish.
11:56When you're cooking things that cook fast and you want to cook at high temperature, mayonnaise is the great thing
12:00to tie a bunch of ingredients together and create a little crust on your meat.
12:05So this is an artichoke parmesan chicken.
12:07You can do this exact thing with fish as well.
12:10I've just got some chopped up artichoke hearts and a little parmesan cheese.
12:13I'm going to add in a little garlic powder.
12:15Maybe a pinch of salt and pepper.
12:17Whatever flavors you want to put here.
12:20It could just be the cheese.
12:21You could add in some sun-dried tomatoes.
12:23And then you're going to bring it together with your mayo.
12:26When you expose this to the high temperatures in the oven, it makes the most delicious brown topping.
12:31Just mix it together, spread it on top.
12:34These are just some chicken cutlets.
12:36So by the time the topping heats up and gets good and golden brown, the chicken's going to be cooked.
12:41We're also going to cook this at a high temperature, usually at least 400.
12:45Watch the magic happen right here.
12:46See?
12:47That's different than just putting butter as your topping because it also helps hold things together.
12:53So we've got creaminess, browning, flavor.
12:57Our beautiful chicken.
12:59I mean, it's just a good hack.
13:01Hack in a recipe all in one.
13:03Let's see how we did.
13:04I can already tell you it's going to be delicious.
13:09It's like we put an artichoke dip on top of that chicken.
13:13Divine.
13:13It kept the chicken moist.
13:15The topping is just super flavorful.
13:17I could just eat just the topping.
13:19No matter what you put it on, it's going to be delicious.
13:22Mayonnaise as a topping.
13:23Check.
13:25In case you need reminding, mayonnaise is the perfect binder when it comes to salads.
13:30I'm going to demonstrate how it brings the ingredients, thus the flavor, together with this elote salad.
13:36Got some charred corn, a little green onion, cilantro.
13:39Got some spices in here.
13:42And then we go in with our mayonnaise to bring it all together.
13:45See, everything's separate first.
13:47And now it's all come together for you know what.
13:52The perfect bite.
13:53Finishing touch.
13:55A little cheese.
13:58The perfect binder for this and any salad like potato salad, pasta salad, coleslaw.
14:04It's all put together now thanks to the mayo.
14:07The beauty of this salad, it can also double as a dip.
14:15I was real skeptical about this one.
14:17Mayonnaise can make frosting.
14:19And it's actually good.
14:21A recipe I did recently called for this, cinnamon toast crunch blondies.
14:25I'm going to use that same frosting in the recipe and put it on some snickerdoodle cookies.
14:31Starts with powdered sugar, just like most icing and frostings do.
14:36And in goes the mayo.
14:38Are you scared?
14:39A little milk to help make it drizzle.
14:42And then a little flavoring.
14:43Now this, if it was just this, I do think you can pick it out a little bit.
14:47So it is important that you add a little extract in here, a little vanilla, and then just the
14:52very smallest splash of almond extract.
14:55A little bit goes a long way.
14:57But it just kind of adds, like kind of makes for like a velvety frosting situation.
15:02I like to start getting it incorporated.
15:03Then I go in with a little more milk until we get to the desired consistency.
15:07So I mean you could totally leave it out.
15:08But it is what changes the texture from a typical powdered sugar icing to something just a little
15:15bit elevated.
15:16Now you can thin it out or keep it as thick as you like.
15:19I want it to kind of be able to spread onto the cookie.
15:21See how like just smooth and creamy it looks?
15:24Have you ever had mayo frosting?
15:26I feel like the answer would be no.
15:28This is one of those things that if you didn't know, you wouldn't know.
15:35And I even know, and I still don't know.
15:39We've talked a lot about how mayonnaise can just be a simple egg replacer in baking recipes
15:43and such.
15:44And it can also be an egg wash replacer.
15:46So you know when you're breading something, whether it be chicken, pork chops, you've got
15:51to go into the egg wash, then into the breadcrumbs.
15:55Not today.
15:56Now notice that I did put it in a separate jar because we're going to go back and forth.
16:00You don't want to touch the raw meat and go back into your mayonnaise jar.
16:05Coat it.
16:05Just like in the marinades, it's also going to help lock in some moisture.
16:09Make sure it's all well and evenly coated.
16:12Okay.
16:12Then into the breadcrumbs or whatever you're coating in.
16:15It's just going to act as a glue.
16:17It's a little more powerful than an egg wash, I think.
16:20It's not slipping off.
16:22It's like shake and bake.
16:23I feel like it's a little less messy than an egg wash too.
16:27Unlike an egg wash, the mayonnaise also has built-in oil, so it's going to help with the
16:31crispiness.
16:32A lot of times when you bread something, you've got to spray it with oil.
16:36The mayonnaise should take care of some of that, so you shouldn't have to use so much.
16:40We'll bake it off and we'll see just how crispy it gets.
16:44No egg wash.
16:45No problem.
16:46Pork chops right here.
16:47Now I was wrong about the crispiness.
16:49It didn't make them extra crispy, but it got what would normally happen in the oven.
16:53These are just basic oven-fried pork chops or chicken.
16:57It does give it a beautiful color, which I love, and we will see if it actually held in
17:02the moisture.
17:04Well, definitely tender.
17:05My mom does not know how to make pork chops without drying them out.
17:08I might have to tell her about this trick.
17:11That's juicy.
17:15Mmm.
17:16Flavor is excellent.
17:17I think the mayonnaise adds to the flavor.
17:20It locked in the moisture, added flavor, great color, not as much crispiness, but it's still
17:26an A. Just knocking them out of the park once again.
17:29Y'all are going to think I've lost my mind, but mayonnaise ice cream is actually pretty good
17:33because it starts with a whole can of sweetened condensed milk.
17:36So this is a homemade vanilla ice cream, but you do not have to mess with a custard, the eggs,
17:43double boiler, anything like that, because once again, eggs are in the mayo.
17:49It gives it like an interesting creaminess.
17:52Kind of like, what is that?
17:54But you don't know.
17:55You can't place it.
17:56Fill the can with some heavy cream.
17:58Add that.
17:59A little bit of regular milk.
18:01And our star, the mayonnaise.
18:04I'm also going to add in just a little bit of vanilla paste just so we get, you know,
18:07kind of those little flecks in there.
18:09This is kind of a fun one to bring out for like maybe your 4th of July or summer parties.
18:14And then you just let her rip.
18:16You use the whisk attachment because we want to incorporate some air and thicken this mixture
18:21up a little bit.
18:22I'm going to give it about five minutes.
18:23This is much easier than having to churn your ice cream.
18:29You simply pour it into a loaf pan.
18:31See, you can see how thick it got, though.
18:33Those little flecks of vanilla bean in there.
18:36It is a very easy ice cream recipe.
18:38At this point, we just pop it in the freezer.
18:40And I have one I did yesterday.
18:42Vanilla mayonnaise ice cream.
18:44Never thought you'd say that.
18:45See how we did.
18:46Oh my God.
18:48Yes.
18:49I mean, it looks like ice cream.
18:50Let me just give it a taste.
18:55You have no idea mayonnaise is in there.
18:57What I will say is that it has almost like a salty sweet.
19:02It's like a salted vanilla is the way I would describe it.
19:05And I guess that salt comes from the mayonnaise because obviously we didn't add it anywhere else.
19:10This ice cream is freaking delicious.
19:13I will tell you that right now.
19:14And it kind of makes me want to put a little caramel on it.
19:16And then it's going to be like salted caramel vanilla ice cream.
19:20Oh God, I made this.
19:21Even I'm a little skeptical on this next one, but mayonnaise hasn't failed me so far.
19:25So instead of sour cream, like I typically put in my mashed potatoes, we're going mayo.
19:30We'll see what happens.
19:31The recipe I saw actually doesn't have butter in there either.
19:34So we're replacing any extra sour cream, cream cheese, butter with mayonnaise.
19:41Salt and pepper.
19:43Give it a little mash and then I'll add in some milk.
19:45It's equal parts milk and mayo.
19:52I don't taste mayonnaise.
19:54It needs more salt.
19:55Might need more mayonnaise.
19:56Because it was almost like I wanted to add a little butter at that point, like I needed a little
20:00more richness.
20:05That is quite delightful.
20:06Look at that.
20:07They're pillowy soft.
20:09Flavor's perfect.
20:10You don't taste the mayonnaise, which in this case, I'm glad.
20:13We just discovered a new trick.
20:17Mayo rubbed steak is about to be so delicious.
20:20You know how we put mayonnaise in the marinade and it was delicious on the grill?
20:24We're going to do that to the steak, but we're not going to marinate it.
20:26We're using it as a barrier to the grill to keep it from sticking, but also to act as a
20:31glue to the flavor.
20:31So, I've got a delicious ribeye right here and I'm just going to slather some mayo all over it.
20:38And it is mayonnaise rubbed, so we're also going to add a rub.
20:43This is no real recipe.
20:44This is just a tip.
20:45I'm going to do a little salt and pepper first because I really like a crust on my steak.
20:51So, extra seasoning.
20:52I'll do the other side when we get to the grill pan, but you know that's about to be good.
20:57I have high hopes for this one, so I pray I'm not disappointed.
21:01Nice little sizzle.
21:02We're going to let the mayonnaise kind of render.
21:04Do the other side.
21:06See, once again, the mayonnaise is a binder, helping to bind all the flavor into the meat.
21:12All right, we're just going to let it do its thing.
21:15Melon divine.
21:18Look at those little crusty bits.
21:21Looking good.
21:22The steak has rested.
21:23I mean, that's a good looking steak if you ask me.
21:26The juices have just like started accumulating on the top too.
21:30I might have cooked it a little long, but it is cutting like butter.
21:35Now, that is good and juicy tender because you can already see it's like falling apart.
21:42Did the mayonnaise help bind the flavor?
21:45I can already tell you the answer is yes.
21:49Mmm.
21:51Mmm.
21:53That's a good steak.
21:54That's a good steak.
21:56There are no other words for it.
21:58The mayonnaise not only helped lock in so much flavor in the steak, we had no problem at all with
22:04it sticking to the grill pan.
22:05A lot of times you use binder to bind the seasoning, whether you're making a pork butt, a steak, chicken,
22:12anything you're going to put on the smoker or the grill.
22:14A lot of times the binder is mustard for barbecue and things like that.
22:17You got to try mayonnaise next time.
22:20There you have it.
22:2116 smart and somewhat surprising ways to use up your mayonnaise.
22:26I'm pretty sure I have proven that mayonnaise is for more than just spreading on a sandwich.
22:31Am I right?
22:33Thought so.
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22:35sure I'm pretty sure I'm pretty sure I'm pretty sure I'm pretty sure I'm pretty sure I'm pretty sure I'm
22:35pretty sure I'm pretty sure I
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