Mayonnaise, often relegated to salads and sandwiches, is a versatile seasoning that can elevate many dishes. Tossing vegetables like broccoli in a little mayo before roasting makes them crisp and nutty. Mayo also works well as a marinade for chicken: its mild flavor, fat and protein help seasonings adhere and penetrate, and its slight acidity reduces the need for extra lemon or vinegar without toughening meat. For frying, coating chicken in mayo mixed with spices before flouring yields exceptionally crispy, moist results—similar to using an egg-based sauce. Beginners should start by using mayo in marinating or coating steps; it won’t dominate the dish but will help ingredients cook more evenly. The article encourages dropping preconceptions and trying mayo on grilled or pan-seared chicken for deeper, savory flavor.
