Strange but Good: Mayo, Mayo Not

On this episode of Strange but Good, we investigate the weird, wonderful emulsification that is mayonnaise.

Potatoes, eggs, chicken, tuna, and coleslaw can all agree: Mayonnaise is a great uniter, bringing together otherwise disparate, possibly dry ingredients into something new and pleasantly mushy (and it also serves as a simple dip for everything from French fries to crudités). We asked the Hotline and our team: How are you eating (that is, what are you using as a vehicle for) mayonnaise?

• Spoon it onto a baked potato. HalfPint adds black olives and pepperoncinis.
• Moisten fish or meat with it like Susan W does: Just spread a thin layer on before grilling.
• Or marinate your fish or meat in it for super moist grilled or baked meats. Adding spices to the mayo to make a sort of wet rub is highly recommended, as is a crispy nut or breadcrumb crust.
• "Butter" your bread with it, especially when making a grilled cheese à la Gabrielle Hamilton.
• Sub it for butter or oil in cakes. Nancy says it makes for a tender crumb.
• Doctor it with ketchup, Sriracha, lemon juice, garlic, furikake, or paprika (or all of the above). Use it as a dip for vegetables like cv, roasted chicken like Hillary Reeves, or French fries like Riddley.
• Spread a requisite layer onto BLTs. Or burgers. Or tomato sandwiches.
• Eat it straight from the jar, like Hillary Reeves did as a kid. (Hey, don't knock it until you try it.)

How do you eat (or not eat) mayo? We're all ears.