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
I use it the same way on salmon - but homemade with dill added. I grilled salmon that way this week and got compliments from guests on how moist it was. I like your idea of mixing with Dijon and will try that myself.