Got a jar of mayo sitting quietly in the back of the fridge? Move it up front! We spoke to chefs and culinary professionals who couldn’t say enough good things about the versatility of mayonnaise in everything from marinades to baked goods and beyond.

On paper, mayonnaise consists of little more than oil, eggs and a few simple flavorings. So, what’s at the heart of these chefs’ enthusiasm for it? It turns out there’s a surprisingly complex interplay of flavor, texture and science behind this kitchen staple. Here’s what we learned about harnessing its powers from the experts. — Alice K. Thompson for Food Network Kitchen

Why It Works: Coating cutlets or fillets with breadcrumbs before pan-frying or deep-frying them? Richard LaMarita, a chef-instructor at New York’s Institute of Culinary Education in New York, suggests mayo for superior breading. "Use it in place of an egg wash for coating foods," he says. "You know what it’s like to touch mayonnaise; its texture is a bit sticky and tacky due to the emulsification of the fat and egg. This stickiness allows for a breading or dredging like panko or cornmeal to adhere particularly well." Dust your foods with flour, then smear them with an even layer of mayonnaise and roll in your coating; it’ll cling firmly during cooking for an even, crunchy crust.

Why It Works: "One of my favorite ways to elevate dishes with mayonnaise is by using it as a marinade for meats," says Gabrielle Marie Yap, senior editor at CarnivoreStyle, who appreciates how it effectively coats proteins like chicken, fish or beef. "The fats in mayonnaise help to lock in moisture during cooking, and its protein browns quickly, resulting in a succulent final product with a nice crust. Plus, the mayo adds a subtle tanginess and depth of flavor that takes your marinade game to the next level." Another bonus of mayonnaise vs oil-based marinades? Mayo clings to the food better, so it won’t drip off and cause as many flareups if you’re grilling.

Why It Works: Chef and restaurateur David Burke swears by a versatile butter-mayo mousse. He uses a rubber spatula to fold together two-thirds mayo plus one-third butter at the same temperature — very soft but not melted for the butter — until creamy. "The butter gets locked into the emulsion of the mayonnaise, it’s suspended and won’t melt out," Burke says. "You can use it as a binder for hot foods like crabcakes, fritters and croquettes, it’s more delicious than béchamel and lighter than breadcrumbs." He also recommends it as a tastier binder for lobster rolls than just butter or mayonnaise alone. You can also chill it slightly and pipe it into rosettes for an impressive garnish for fish, chicken and more.

Why It Works: Take a cue from classic Mexican street corn: Mayonnaise is rich, seasoned and can help other toppings like herbs and spices cling to food, making it a perfect baste for ears of grilled corn. Cesar Oceguera, executive sous chef of Rumorosa in San Diego, uses it in his signature elote. "The texture that mayo imparts to corn is very unique. It’s velvety and creamy at the same time. I season my mayo with adobo and lime, so you get acid and heat in the back to give it the perfect flavor combination." You can apply a layer of mayo before grilling too: It helps promote browning without dripping or burning the way butter or oil might.

Why It Works: "Mayonnaise is the perfect emulsifier for salad dressings," says Morgan Wasik, kitchen manager at Las Vegas’s Yukon Pizza. While mayo can thicken and fortify just about any dressing, making a quick Caesar with it is a great trick to keep up your sleeve. "Just blend mayo, anchovies, lemon juice, grated garlic, capers, grated Parmesan, a little Dijon and salt and pepper together," Wasik says. The result is rich, delicious and full of umami, plus it will be free of the health risks associated with the raw egg in a classic Caesar dressing.

Why It Works: Grilled cheese with mayonnaise is a Food Network favorite. "Mayo spreads easily and creates an even coating on the outside of your sandwich," says Nik Fields, chef and owner of Chic Chef 77 wine bar in Tempe, Arizona. "You’ll get a crunchy, golden-brown exterior when grilling. Mayonnaise has a higher smoke point compared to butter, which means it's less likely to burn in your skillet — you won’t get that charred taste." Fields also likes the way the subtle tang of mayo can complement the flavors of lots of cheeses.

Why It Works: The fat in mayonnaise carries the taste of fat-soluble ingredients particularly well, and its creaminess gives dips a round, silky texture. "The flavor combinations you can play with are endless," says Aaron Lee, chef of Winnie & Ethel’s Downtown Diner in Las Vegas. He combines mayo with truffle paste and confit garlic as a dip for French fries: "It gives them an upgrade to pomme frites."  Lee also mixes mayo with horseradish to serve with his pot roast -French dip sandwich. "It adds a slight kick, leveling up the flavor and cutting through any fat in the meat." Best of all? You can have a tasty, super-flavorful mayo dip ready — in one bowl — about as quickly as you can stir.

Why It Works: Erica Wides, a culinary instructor and host of @thechefsmartypants, was initially surprised by what an effective glaze mayonnaise makes for fish, but the science behind it makes sense. "The egg proteins in mayo encourage surface browning and the fats create a protective seal, so moisture stays inside the fish and doesn't evaporate. Plus, mayo is a great neutral vehicle for other flavors, so you can add aromatics like garlic or ginger, spices like coriander, cumin, smoked paprika, other acids like lemon juice and zest, really whatever you want." Spread your mayo mixture over fillets and bake in a hot oven, grill or carefully broil until the fish is cooked through and the mayo is browned. You’ll get juicy fish with a tasty, picture-perfect golden exterior.

Why It Works: Dry burgers can be the result of overcooking or from using a very lean ground for your patties. Mayonnaise can serve as insurance that your patties will emerge juicy from the grill. "Fold a few tablespoons of mayonnaise into your chopped meat before forming the burgers —mix it with a little barbecue sauce first if you like," says LaMarita. "Mayonnaise doesn’t dry up with heat, and it doesn’t melt out. Instead it lubricates the meat so it doesn’t shrink and toughen. And it won’t give you a greasy or fatty mouthfeel. It’s the perfect solution for juicy, tender burgers." You’ll be a cookout hero, and mayonnaise works in all sorts of patties: Beef, turkey and even tuna or salmon.