Mayo adds a creamy, moist layer to sandwiches. That same layer also repels external moisture, keeping juices from being absorbed into the bread or bun.
Mayo is a creamy, tangy, neutral binder for dishes like potato, tuna, egg and chicken salads. Also gives body to foods like deviled eggs, coleslaws and dips.
Mayo and mayo substitutes are particularly caloric, thanks to so much oil (70-80%).
The oils have all kinds of fat, and while fat is not inherently bad, too much certainly is.
Traditional mayo has a lot of cholesterol, which can be excellent at clogging arteries.
Must have tangy, slightly sweet and acidic flavor that is neutral and complementary yet still delicious. Optimally, it elevates but does not dominate.
Must be shiny and glistening to the eye and creamy, smooth, and rich on the palate. Should balance with contradictory and or complementary textures.
Must be spreadable and adhesive, retain and repel moisture, bind and hold ingredients together and blend with hot or cold ingredients.
You love, love, love mayo. But what if you could have something almost the same, texture-wise, just as good, flavor-wise, and also way, way better for you, health-wise?
Have you (mostly) given up on mayo because you want to eat healthier? Good for you! But mayo can play an important role in satisfying meals, which is why we created Schmayo!
You hate mayo (though we bet many of you are "quitters"). What’s not to like? Color, texture, flavor? You got bigger issues than we can solve. Good luck with that!