How about mayo instead? Mayo on a burger is better than cheese.

Mayo on a burger is disgusting.

Agreed. Mayonnaise should be used sparingly and homemade beats anything you will buy at the store. You can also add any herbs or spices of your choosing to give a different flavor.

Timely post. I made curry mayonnaise tonight for chicken salad.

Mayonnaise as an ingredient makes a very moist cake. Mayonnaise is essentially eggs, oil and vinegar. This cake was common in the south during the Great Depression.

Grilled cheese sandwiches are often made with mayo as a browning/crisping agent. You may not make it that way yourself, but if you've ever ordered a grilled cheese in a restaurant, there's a good chance you did eat one with some mayo on it.

Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748

While I'm sure it would make the bread brown and crisp nicely, I can't imagine it adds any flavor. I'll stick with butter.

I always thought of it as an *attempt* to pasteurize mayonnaise.

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

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.

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.

However in Belgium you can choose lots of other sauces with your 'belgian' fries, but indeed part of the people use mayonaise. But there might be a difference in the way the mayonaise is prepared. Even in Belgium we have different kinds, the best kind is fresh made. I suppose people who dislike mayonaise should try local (Belgium, France ,...) ways of making it: might have a better taste.

i was in Seoul and Yeosu in November. . .ate plenty of kimbap and none of them had mayo. i had to google a variation that involves tuna, but i don't think it's as widespread as you think it is.