Mayonnaise - a condiment - is an emulsion made of eggs, oil and vinegar or lemon juice. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with mayonnaise as an ingredient. Questions about dishes which include mayonnaise, but are not focused on ...
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1answer
40 views
Potato and Macaroni Salads soak up all the mayo when I store them
When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
10
votes
1answer
257 views
Room temperature “rest” for fresh mayo?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
1
vote
1answer
137 views
Homemade mayonnaise difficulties
I have been trying to make mayonnaise and have had no luck. I have tried it 4 times now, twice in a Blendtec blender following their instructions online and twice following these directions . Each ...
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votes
2answers
168 views
How to thicken bleu cheese dressing?
I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit ...
1
vote
1answer
143 views
What can I do to fix store-bought mayonnaise that split?
My dad brought 2 bottles of mayonnaise from Kuwait. When we opened the box, it looked like water/oil had come up above the other contents.
How can I fix this?
1
vote
1answer
423 views
How long would you keep this Caesar dressing?
My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper.
How long do you think I should I keep it before I pitch ...
2
votes
3answers
1k views
How to make mayonnaise with a cooked yolk?
I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the making steps. It shows the making a ...
1
vote
5answers
347 views
Why condiments expiry date is rounded?
Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened".
Thing is, I never see any difference after ...
1
vote
1answer
651 views
Mayonnaise substitute in cake batter
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable ...
2
votes
2answers
2k views
How to balance out sourness of lemon juice, specifically in a mayonnaise?
I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's ...
1
vote
2answers
671 views
How do I get rid of mayonnaise smell?
Today for the first time, I tested classic egg mayonnaise.
All I can say that it smelled strongly like yeast!
Is there a way to get rid of that smell? Do mayonnaise in general have that smell?
...
10
votes
2answers
4k views
What makes store brand mayo white?
So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks.
My question is this: Why is store mayo white? What makes it white?
...
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vote
2answers
1k views
Mayonnaise Split [duplicate]
Possible Duplicate:
Making Mayo by hand , using whisk , emulsion breaks down
Hi,I would like to know how to fix the Mayonnaise if it splits while whisking and making it with hand.
7
votes
3answers
1k views
Making Mayo by hand , using whisk , emulsion breaks down
I'm trying to make homemade mayonaise and it's not really working out well.
I got a glass bowl that's fairly deep and use the following ingredients:
* 1 egg yolk*
* 1/2 teaspoon salt (not kosher)
* ...
20
votes
4answers
2k views
Why doesn't mayonnaise taste like pure oil?
The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had ...
6
votes
3answers
2k views
What ingredient gives vlaamse mayonnaise that special kick?
I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off ...
2
votes
2answers
1k views
Substituting lime juice for lemon juice in hollandaise/mayonnaise?
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice have on flavor and texture?
11
votes
3answers
304 views
How can I make my own mayonnaise properly?
I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leaving disjointed mess. What is the proper ...
16
votes
5answers
1k views
How can I prevent bacon mayonnaise from splitting when above fridge temp?
I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem.
I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
12
votes
8answers
6k views
Making “long(er)-life” homemade mayonnaise
Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days.
What techniques or ingredients can be used to increase the ...
11
votes
8answers
2k views
Mayonnaise Substitutes
I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise.
What mayonnaise substitutes have you found ...
