One look in our fridge’s condiment drawer proves Gilmore Girls wasn’t the only thing to expire in 2007.

Make room for Empire Mayo, chef Sam Mason (Tailor, WD-50) and partner Elizabeth Valleau’s just-launched, small-batch mayonnaise made from local eggs. Follow the duo’s tips below, and you’ll be scraping bottom well before the three-week throw-out date.

Toss diced chicken, oranges, and cucumbers with caraway for a mean Hungarian picnic salad; add a delicate, summery note to steamed asparagus with yellow pepper. Lobster clubs get a fresh citrus boost with spicy yuzu kosho.

Whip smoked paprika into hard-boiled egg yolks and pipe into halved whites for deviled eggs with a twist. In lieu of hollandaise, heap a spoonful of sweetly complex black garlic over poached eggs or simply melt it atop steak.

Anything less delicious would be a waste.

Available on Sundays (10 a.m.-5 p.m.) at the Brooklyn Flea, 27 North 6th Street, at Kent Avenue, Williamsburg (brooklynflea.com), $5-$10. For more information, go to empiremayo.com.

Photo: Courtesy of Empire Mayo