As a kid I lovedmayonnaise on sandwichesand saltinesjust mayo, nothing else.
As an adult, I cant live without it in mypimiento cheese, chicken salad, andegg saladrecipes.
Ive tried it in quiche, soup, and even cakeand appreciate it in all three.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
But I am going to ask you to try one thing.
Think of it asbuttermilksthicker, richer college roommate.
So it makes sense that mayonnaise makes baked goods more tender and moist, right?
Thats the only reason folks add it to chocolate cake.
Nobody wants to eat cake that tastes like a sandwich!
The mayo flavor disappears, leaving only its texture-improving qualities.
How do I react?
Do I pretend like it didnt happen?
I asked, genuinely curious.
Mayo is just egg and oil with a tangy bit extra.
Her recipe relies on experience and a generous helping of common sense.
And to this day, I use her salt the skillet trick with every pan of cornbread I make.
When it comes to Southern cooking, grandmothers always know best.
