Mayonnaise

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Can mayo be used as a binder in meatloaf instead of eggs, would it add or alter the flavor for the worse? Hellmans had recipe were coated chicken in mayo/bread crumbs and it did cook up moist. I never know you could cook with mayo, all the talk about salads turning at picnics scared me away from cooking with it until found out its used in crab cakes.
 
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I don't see why you couldn't try it.  Crab cakes are lightly cooked in comparison to meatloaf so I don't know if it would provide as much binding power but I don't think the taste would be worse. Mayo would take on whatever else you seasoned with. 

Are you avoiding the eggs or just experimenting with mayo? 
 

phatch

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Its mostly oil, very little egg. I'd expect very little binding in a longer cooking application.
 
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Yes, you can. Remember that salmonella--the mayo demon!--dies instantly at 160F, and slowly even a hair below 140F. A great example is crab cakes: use a can of good crab, mayo, herbs and such. Gently fold together, then cook in a nonstick skillet. If doing something like meatloaf, no problem: unless you're weird enough to want rare meatloaf, by the time the meat is cooked, the mayo is pasteurized.

Of course, if using jar mayo, this is all irrelevant: it's pasteurized before sale, so go ahead and do whatever. Unless you go to some trouble to ADD bacterial infections, they're not going to be present anyway.


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As to flavor, jar mayo is mostly oil. It won't change much in cooking unless it's rancid (which you can smell when the jar is opened). It will add pretty much nothing. But it will help bind a bit.


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