Mayonnaise has a lot of haters. Of all the condiments in the fridge, this one has the ability to make the most agreeable people down right mean.
Fans of the stuff could eat it between two slices of bread with nothing more than a tomato slice or two, but those who despise it would happily remove it from the face of the earth forever. We get it. And we're not one to take sides, normally -- but, there's something people need to know about mayonnaise: it makes some of the best sauces.
Tartar sauce. Aioli. Remoulade. These beloved spreads are possible thanks to mayonnaise and mayonnaise alone. That's not to say that creamy sauces are all made with a spoonful of Hellman's -- though often times jarred mayo does make an awesome shortcut for homemade versions -- but they are all made with the same mayonnaise base: eggs, oil and mustard. It's an odd combination that makes the loveliest condiments possible.
So if you like dipping your fries in garlicky aioli -- and we know you do -- there's only one thing left to say: It's time to give in to mayonnaise, folks.
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