Originally Posted by
corky
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
That's my point. Cooked mayonnaise taste nothing like the egg, oil and vinegar of the emulsified mixture which is slathered on a sandwich or used to hold salads together. Eggs (usually heat treated) are an essential ingredient for mayonnaise.