Okay, so I am SOLD on homemade mayo with the immersion blender now. I resisted mainly because I couldn't see myself using it all before it would be no good.

So, I'm curious, mayo-makers: have you had any issues using it for cooking or baking? Is there anything in commercial mayo that prevents weird things from happening in cooking?

Specifically, I'm thinking of doing mayo/parmesan chicken breasts, and I can also see myself doing dairy-free oopsie rolls with it.

TIA!

Years ago in Los Angeles I worked for a woman just starting out with her unique cookies. I was shocked to find that every one of her recipes contained mayo. I just googled Snookies Cookies and found that she still has an active store in Glendale, Ca.

During the 70s in San Francisco, CA, Mama's had the best quiche in town. Her secret was using mayo instead of cream. The quiche had wonderful flavor and didn't "weep" into the crust. To this day when I make a crustless quiche (frittata), I use eggs, mayo, filling and seasoning. Period. No cream.

Thanks, Glenda. FWIW, I did some mayo/parm chicken breasts yesterday and they were very nice. I don't remember ever doing them just with commercial mayo, but these were just fine.

Kristine,
One of my favorite treats from when I was a chef was a chicken breast recipe, using dijon mustard and melted butter over the breast to hold panko breadcrumbs on the chicken. That was baked in the convection oven. Totally crispy and delish. I would think that your mayo lets the parm stick to the chicken? I also treat the chicken breast as if it's a schnitzel, squeezing lemon juice over it.
Oops! I'm in the 46th hour of a fast right now and this is making me salivate. Better stop.

Yes, I did them on a roasting rack and hardly any parm fell off the chicken. It didn't get brown or crispy, but I was going for moist over crisp. I imagine I could get it crispy by using crushed pork rinds next time, and/or putting it under the broiler at the end.

I've read that freezing mayo can break the emulsion, but for baking, I mean, it's oil & egg, so ya it should work for anything that'd have oil & eggs in it, like a wash for chicken or even in stuff like cookies & cake.

I remember a Gourmet Mag recipe from the 1980s -- good grief -- that I used to make all the time. Lamb chops with Parmesan crust. They were great with crunchy crust and very suitable for low carb. Of course, I haven't made it since then -- but I should try this mayo trick, but mmmm, it's kinda said to be removing cream for mayo though.