re: What makes mayonnaise such a polarizing condiment?

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What makes mayonnaise such a polarizing condiment?

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idiots who get triggered over everything

normal people really DGAF

Only hate it when a gallon of it gets poured on my burger or sandwich but I guess that goes for every other condiment

I liked it, then hated it, now like it again. I still prefer mustard.

I have found a like a mayonnaise that is tangier. My current favorite is the primal kitchen one made with avocado oil.

Love some mayo.

Miracle whip? Throw that stuff in the trash.

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Only hate it when a gallon of it gets poured on my burger or sandwich

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Ridiculous hyperbole. When does that happen, seriously?

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Prefer spicy mustard as my #1 condiment.

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Give me a break.

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I’m making a Louis sauce right now for a shrimp Louis salad.

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Had to look it up Miz GG. Sounds good enough to try, and we will.

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Had to look it up Miz GG. Sounds good enough to try, and we will.

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I use Ina Garten's recipe below. I put in extra capers and green onions because we love them. I didn't cook that many shrimp, but I doubled the sauce because my Mom likes having it around and I can defrost and roast shrimp pretty quickly when she or anyone else wants to have it.

I started roasting shrimp using Ina's method some years ago. It's so easy when you need cooked shrimp for a salad, shrimp cocktail or dip or whatever. I line the cookie sheet with non-stick foil, roast and toss the foil. Timing depends on the size of the shrimp. I had 16/20s, but I only roasted for 8 minutes.

I served this over a bed of shredded iceberg because we like the crunchy texture it adds to this salad. Drizzled some dressing on top of the lettuce. I put the shrimp in the middle with some dressing. On the sides, we had sliced avocado, quartered hard boiled egg and some halved multi-colored cherry tomatoes. Very colorful and tasty!

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1¼ cups good mayonnaise, such as Hellmann’s
½ cup Heinz chili sauce
½ teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1½ tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
¼ cup minced scallions (2 scallions)
2 tablespoons capers, drained

Preheat the oven to 400 degrees.

Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Mayonnaise is the most disgusting substance on the planet.. followed closely by “American cheese”.. accidentally tasting either makes me gag .

The main condiments i prefer are creole mustard, bbq sauce and salsa .