this post was submitted on 20 Aug 2024
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It's possible that there could be some viable use case for canned mayo. However, for the life of me I can't think of a reason to not only microwave the mayo, but the entire container at once.
Mayo is a lot more versatile than people think, makes a lot of sense if you think about it, but you can use mayo in place of eggs in a lot of recipes. Fried mayo is something you should probably never eat, but it can also be pretty great.
Doesn't mayo usually have vinegar in it though?
Usually, I think you can technically use lemon juice instead. Are we missing something important about it containing vinegar?
The original (mahonesa^1^) is just salt, olive oil² and egg. Anything else is an extra.
^1^ from Mahón, Spain.
² olive has a strong taste for this but you can use softer ones, like sunflower.