Mayonnaise

Egg emulsion for sandwiches, tartare, remoulade, and creamy coatings.

In the air fryer. Use cold as a sauce. A thin mayo coat can help crumbs stick before frying.

Nutrition

Typical values per 1 tbsp (14g)

94kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

European emulsion sauces; modern jar mayo is industrial kitchen staple.

High fat condiment. Egg allergen in classic mayo.

Fridge after opening. Do not leave mayo salads out in heat.

Commercial mayo is acidic, but mixed salads still need refrigeration.

Egg allergen in classic mayo. Homemade mayo with raw egg has Salmonella risk.

Japanese · 375°F · 14 min

Ginger-soy thighs in a potato-starch crust. Juicy inside, jagged outside: the air fryer's best argument against a wok of oil.

49 min total · 3 servings

Spanish · 400°F · 22 min

Crisp cubes, spicy tomato sauce, garlic aioli. A tapas plate that does not ask you to deep-fry at 11 p.m.

42 min total · 4 servings

British · 390°F · 30 min

Crisp battered-style white fish and chips from the basket: pub plate without deep oil.

55 min total · 2 servings

Norwegian · 380°F · 12 min

Soft Nordic fish cakes with potato and mild spice. Crisp outside, tender center.

39 min total · 4 servings