Give Sisig a creamier kick by blending mayonnaise into the tasty ingredients right before serving. It's a great alternative to using pig brain, the traditional binder used in this   iconic Pinoy dish.

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No eggs? No problem! In a pinch, mayonnaise can be used as an egg and oil replacement in your baked treats. Works well for cupcakes and brownies too.

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Reinvent this breakfast staple by whisking mayonnaise into eggs before scrambling, for a more interesting, delightful flavor. Two tablespoons is good for four eggs.

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The clean flavor of fish lends itself well to mayonnaise. Top fillets with a mayonnaise and cheese mixture, followed by a generous layer of breadcrumbs. Bake till crisp and golden and serve with slices of lemon.

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Here is another Pinoy classic that can benefit from mayonnaise. Towards the end of cooking the stew, blend up to three tablespoons, which is good for every 1 kilo of beef brisket—into the sauce. The result is a mélange of sweet and savory goodness!

Read the full recipe here.