Originally Posted by
TGarza
LOL, thankfully most restaurants do not follow Martha Stewart cooking tips. Even if mayonnaise is used which I doubt, it would cooked eggs, oil and vinegar which completely changes the taste and texture of mayonnaise which is a raw emulsion of ingredients.
Mayo is a fat and is used in lots of things that you would never guess. It does not taste like cooked eggs when used to brown bread. I actually mix it with dijon mustard and coat salmon with it and no one ever guesses what it is. It is like an emulsified oil that coats, promotes browning and keeps things moist.
It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918