This is a simple and speedy dish you can serve up as a side dish.You can adjust the quantity of mayonnaise to your preference. The fragrance of roasted nuts gives just the right touch to these green beans. Recipe by 2958koji

I bought some white asparagus at the supermarket.I made a sauce using egg and olive oil.This sauce is lower in calorie than store-bought ones and contains less additives too!To eliminate the natural bitterness of the white asparagus it's important to add butter, sugar and lemon juice to the pot when boiling.Blend the sauce in a bowl suspended over a pan of hot water on a low heat. It should take about 5 minutes.Adjust the amount of salt and mustard to your liking. Recipe by Brandy

My kids said they wanted to eat crumbly fried rice! That was what got me making this ^ ^When making the scrambled egg, if you're using a Teflon non-stick pan, you don't need oil.If the rice is soft it has too much moisture, and won't become crumbly. So I recommend using regular to firm rice.When making multiple servings, it's a bit of a pain, but I recommend limiting how much you make to 2 servings at once. It cooks more efficiently this way. Recipe by Kohanemi

An innovation to try: Mayonnaise prepared with Labneh and mustard.

This is a delicious way to enjoy chicken breast.The chicken is marinated, so the salad has a really good flavor. Follow Steps 1-3 for parboiling and the chicken will be very moist and not dry. Chicken breast is very light, so it goes really well with rich, thick mayonnaise. I also recommend making a double batch so you can use the chicken to make sandwiches the next day! Recipe by LaLaHappy1

I’m creating a variety of tamagoyaki flavours for my lunch box every day.I tried my favourite oyster sauce and mayonnaise taste and it turned out very nice. So, I uploaded this here.When you mix egg with oyster sauce and mayonnaise, you may find that they do not mix well. But it’s okay!Just ignoring the lumps, the mayonnaise melts and combines nicely! Recipe by Nanaiku

I love the combination of sweet chili sauce and mayonnaise.Because it's so well-flavored, I thought it would be perfect to make tamagoyaki for bentos. That's how I came up with this recipe.. For 3 tamagoyaki. Recipe by Nanaiku

When I went on a mayonnaise factory, I learned that when making a "mayonnaise stir fry", it's better to use mayonnaise twice - for stir frying as oil, and to finish to add flavor. I also learned that you should add mayonnaise to the pan before heating it. I thought up this recipe because I wanted to try it out. Mayonnaise didn't add enough flavor for me, so I added ponzu sauce.Brown the chicken properly first and then let it steam. This prevents the flavor from escaping and seals in the juiciness too. By adding mayonnaise twice, first for stir-frying and then for flavor, the richness and fragrance comes alive. If you add more ponzu sauce it's light and refreshing, and if you add more mayonnaise, it becomes richer. For 4 servings. Recipe by Obuusama

I love shrimp in mayonnaise sauce. I thought it would be good with salmon too, so I tried making this recipe.　Bake in the oven for a less caloric alternative. This recipe works well with chicken or pork too!You can shake the salmon and seasonings together in a thick plastic bag to season before coating and frying.Try chopping chicken breast and coating it with katakuriko potato starch. Cook it in hot water and add the sauce for a delicious dish.Makes 4 servings.(Recipe by Tarosan)

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

The oyster and burdock with oyster sauce and mayonnaise I bought at a department store deli was so delicious. The burdock, carrot, and lotus root were deep fried and the oyster was fried and coated with the oyster sauce and mayonnaise. It was really sweet and a little bit spicy. The sauce is very strong, so I made this dish with a simple chicken breast.Add onions and mushrooms! It tastes good!The tip for making it deli-style is to season the sauce well. It might be too sweet, so taste and adjust the amount of sugar. If you add a small amount of soy sauce, it will give a richer taste.The sauce is rather strong, so I recommend eating it with lettuce or sliced cabbage. For 2 to 3 servings. Recipe by moj

I love seasoning my stir-fries and sautées with oyster sauce and mayonnaise. For 2 servings. Recipe by Kazuetei 2gou