Create custom sauces: Serve these easy blends as a dip for crudités or oven fries, dollop on crab cakes, toss with salads, or spread on sandwiches.
Try adding the following ingredient combos to a base of canola mayo (our favorite): French: lemon juice, minced garlic, and
parsley (shown); Mexican: minced cilantro, garlic, and grated lime rind; German: horseradish, spicy mustard, and caraway seeds;
Indian: Madras curry powder and minced shallots; Southwest: pureed chipotle chiles and fresh lime juice.
Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less-sodium soy sauce, 1½ tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
Pan-fry extra-crisp fish or poultry: Use mayo’s oil-rich texture to lock in moisture and help breading adhere. Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko. Pan-fry in canola oil.