You’ve “made” spicy mayonnaise with that most favorite of favorite hot sauces, haven’t you? A reminder of the method: Mix mayonnaise with sriracha. Yeah, you’ve done that. It’s a good start, but there’s so much more you can do with mayo, whether you’re a Hellmann’s guy or a Duke’s guy. Chop some mint and scallions, stir them into the mayo and call the result “herb spread.” Mix mayo with shredded cheddar cheese and pimentos and you’ve got pimento cheese. Or go mayo mad, stepping beyond condiment concoctions and into the world of meals made with mayonnaise. Here are a few ways you can cook with this good old American staple. They’re easy, they’re tasty and you already have a jar of this stuff in the fridge.


Skip the eggs and anchovies and shortcut your way to homemade Caesar dressing by thinning a quarter cup mayonnaise with two tablespoons olive oil. Add one tablespoon fresh lemon juice, a few dashes fish sauce, and garlic paste (put one clove through a press and then mash it further with some salt). Season with salt and pepper to taste, then toss in some romaine hearts and finish with a sprinkling of grated Parmesan.


Have a steakhouse-style night in. Prepare one bag frozen spinach according to the package directions, then drain it and mix with one third cup mayonnaise. If it needs thinning, add some whole milk. Season with salt and pepper and (optional) garlic salt. Place the mixture in a casserole dish, sprinkle with grated Parmesan and cook at 350 degrees Fahrenheit for 20 minutes.


This is truly the easiest and most impressive way to serve perfectly cooked (meaning tender and never overcooked) salmon to a group. Season one whole side of the fish with salt and pepper. Mix mayonnaise, mustard, fresh lemon juice and a bunch of chopped fresh herbs. Spread a nice thick layer on the salmon. Reserve some to serve on the side. Roast the fish at 450 degrees Fahrenheit for 15 minutes. Slice crosswise and serve.