8 magical ways to use mayonnaise

If you've got a large tub of mayonnaise in the fridge, why not experiment with these seven sumptuous ideas?

1. To make a lightning-fast anchovy sauce, mix together 30 millilitres (two tablespoons) mayonnaise, 15 millilitres (one tablespoon) anchovy paste, 15 millilitres (one tablespoon) extra-virgin olive oil, 10 millilitres (two teaspoons) fresh lemon juice and one millilitre (1/4 teaspoon) minced garlic. Use to top cooked fish fillets.
2. For ultra-rich omelets and scrambled eggs, whip in 15 millilitres (one tablespoon) mayonnaise per egg until the mayonnaise is fully incorporated and no flecks of white remain.
3. To create a crisp, golden skin on roasted chicken, slather mayonnaise all over the bird before roasting.
4. To make extra-creamy spinach-artichoke dip, sauté 125 millilitres (1/2 cup) finely chopped red onion and one minced garlic clove in 10 millilitres (two teaspoons) oil in a pot. Stir in:

• 250 ml (1 c) sour cream
• 125 ml (1/2 c) mayonnaise
• 175 ml (3/4 c) freshly grated Parmesan cheese
• 250 ml (1 c) drained and chopped canned or thawed artichoke hearts
• 1.2 L (5 cups) baby spinach leavesCook until the spinach wilts. Serve warm in a hollowed-out loaf of pumpernickel bread with the removed bread cut into cubes. You'll need another loaf of bread to have enough for dipping.

  5. To doctor up store-bought mayonnaise, just stir in your favourite ingredients. Here are some easy-flavoured mayonnaise ideas. Start with 50 millilitres (1/4 cup) mayonnaise, then flavour away!
  
  Sesame: five millilitres (one teaspoon) toasted sesame oil and two millilitres (1/2 teaspoon) fresh lemon juice, fresh lime juice or rice vinegar.

  Mediterranean caper: 15 millilitres (one tablespoon) coarsely chopped drained capers, five millilitres (one teaspoon) olive oil and five millilitres (one teaspoon) fresh lemon juice.

  Anchovy: 30 to 45 millilitres (two to three teaspoons) anchovy paste, five millilitres (one teaspoon) olive oil and five millilitres (one teaspoon) lemon juice.

  Olive: 45 millilitres (three tablespoons) finely minced pitted black olives (such as kalamata or other brine-cured olives).

  Cilantro: 45 millilitres (three tablespoons) chopped fresh cilantro, five millilitres (one teaspoon) olive oil, five millilitres (one teaspoon) fresh lemon or lime juice, 0.5 millilitres (1/8 teaspoon) ground cumin and a grinding of fresh black pepper.

  Curry: five millilitres (one teaspoon) toasted curry powder and five millilitres (1/2 teaspoon) honey.

  Aioli: one mashed garlic clove and one millilitre (1/4 teaspoon) salt.

  6. For a quick, creamy Italian dressing, whisk together 125 millilitres (1/2 cup) Italian-style or garlic vinaigrette salad dressing and 30 millilitres (two tablespoons) mayonnaise.

  7. To make broiled fish fillets super-moist, coat them with plain or flavoured mayonnaise. Dijon mustard, chopped parsley and lemon zest make nice additions for fish. Broil until the fish is just a bit filmy and moist in the centre when tested.8. To make ultra-rich and velvety chocolate cake, replace one-third of the butter with mayonnaise. Be sure to blend the mayonnaise thoroughly into the batter until no lumps or white flecks are visible.

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