Cook's Country

ASK COOK’S COUNTRY

Make Way for Mayo

I’ve heard of using mayonnaise instead of butter on the outside of grilled cheese sandwiches. Does it really work, and is there any benefit?

–Elizabeth Balter, Melbourne, Fla.

Mayonnaise is used as a secret ingredient for countless applications in restaurant kitchens. Intrigued, we set out to explore what mayonnaise had to o_ er a grilled cheese sandwich. Mayo and butter are both mostly fat (which browns well), but unlike

You’re reading a preview, subscribe to read more.

More from Cook's Country

Cook's Country4 min read
Savory Benne Wafers
AMONG THE MANY foods that have shaped the culinary heritage of Charleston and the Low-country of South Carolina are the tiny benne seed and its descendent, the sesame seed. “Benne” is a West African name for these potent seeds. Benne seeds came to co
Cook's Country3 min read
Coleslaw Potato Salad
WHEN YOU’RE LOADING up your plate at a cookout, it’s part of the experience to get a little barbecue sauce on your cornbread, some baked beans elbowing your mac and cheese, or a little coleslaw in your potato salad. The last of these combos is the in
Cook's Country3 min read
Tomatoes with Fontina Fonduta
A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea

Related