By Kathleen Catherall Osteen
Growing up I was averse to mayonnaise. Any creamy white "salad" at a potluck was my worst nightmare. Ranch dressing, deviled eggs, you name it.
And although I still don't *love* mayo, I've learned to appreciate it— in moderation—in certain applications. That applies to both at-home cooking and dining out. (I mean, you can't g…
