My grandad taught me this trick when I was like 7 and old enough to make a grilled cheese, and it was like magic to me, and is still really, I just thought about it and I really don’t know any food chemistry so naturally brought me to reddit to seek out my tasty answer.
In: Chemistry
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Mallard reaction.
Mayonnaise has protein and fat while butter only has fat. You still get browning with butter but you get more browning when there’s proteins present, hence why mayonnaise gives you a more toasted look and flavor
Butter and mayo are similar in the fact that they each contain fat. The fat in mayo keeps the sandwich from sticking while the protein creates the crusty golden brown goodness that the grilled cheese is known for. Generally mayo is actually better to use than butter for a more even and consistent browning. The fact that there are more proteins, which are more complex, in the egg will cause it to brown easier and more evenly with a better browned flavor quality. The reaction in question is called the Maillard reaction.
Fat from the butter will also brown and prevent the sandwich from sticking, but not with as good of a flavor quality or crispness that proteins in mayo provide.
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The fat content is what causes it to fry, but the effects on a grilled cheese are not the same! Mayo leaves a better crunch, and also a bright, “zingy” flavour left by the vinegar content of the mayo.
TL;DR: mayo makes for a better grilled cheese than butter
Mainly because of the fat content, mayo is mainly oil.
But also don’t use too much mayo or the flavor is ruined. But it is damn good when done right! Damn OP now I want a grilled cheese!
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I haven’t actually researched the answer but my intuition tells me it can’t be so dissimilar because mayo is oil and egg beaten in a certain way which causes to emulsify – combine and acquire that consistency. I never heat mayo but I am guessing it may change it back to behaving (looking and tasting) more like oil
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