Questions tagged [mayonnaise]
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 mayonnaise, should not use this tag.
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What's the difference between hollandaise, mayonnaise, and aïoli?
I was following a recipe by Gordon Ramsay, that included a hollandaise.
However while making it I couldn't help but think I was making a warm mayonnaise.
This brings me to my question: What's the ...
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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 shelf-...
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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 store-...
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Which regions of the world prefer mustard in their mayonnaise?
I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless.
So I compared the ingredients labels of the ones I tried here to the ones I ...
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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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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 ...
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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 ...
daniel
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How do I make spicy mayonnaise like Japanese restaurants use for sushi?
I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
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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 ...
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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)
* ...
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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 ...
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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 ...
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How do I get homemade mayonnaise to taste like store bought mayonnaise?
I recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any mustard. The mayo ended up tasting like ...
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Does mayo "break"/decompose if you stop whisking then whisk the other way?
Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will be "undone" into its components?
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What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
According to Amazon, Kewpie mayonnaise contains vegetable oil, egg yolk, vinegar, salt, MSG and spices (no sugar). Hellmann's (which I specify only because it seems like it's the 'canonical' American ...
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Protein in mayonnaise...none?
I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is this common for mayonnaise in general?
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Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?
I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall ...
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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 ...
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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?
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Why different techniques for mayonnaise and hollandaise sauces?
There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavours added.
The significant difference is ...
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Substituting mayonaise for vegetable oil
I know there's a recipe for Mayonaise cake that is super moist.
I am baking sugar free brownies that are a bit dry, box recipe. I'd like to use mayo instead of oil and see if it comes out moister. ...
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What emulsifier can be used for an Egg-free mayonnaise?
What emulsifier can be used for an egg-free mayonnaise?
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How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve:
Tangy
Salty
A ...
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Did I turn my frosting into mayonnaise?
A few weeks ago I made a European-ish buttercream with roughly these ingredients:
4 large whole eggs plus two yolks;
~1.5 cups of white sugar;
~1T vanilla bean paste (I scraped out the rest of my jar)...
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Mayonnaise in stand mixer is very runny
I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results.
Last week the food processor was busy with something else, and so I ...
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Emulsifier: is it safe to cook mayonnaise?
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier....
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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 ...
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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 ...
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Can mayonnaise be infused with coconut, without getting watery?
I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny.
Note, I do not want to ...
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How to preserve and ship home made mayonnaise
I am trying to preserve home-made mayonnaise so that it can be shipped to family and friends, without the hassle of putting it in dry ice packs or the like. Is there a way to preserve it and ship the ...
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Why does my mayo freeze in the fridge?
I made some mayo last weekend and placed it in a large mason jar inside the fridge. After 3-4 hours, I took the jar out to use the mayo, only to find out that it has become 'ice cream' like in terms ...
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How Long is the Shelf Life of Refrigerated Eggless Mayonnaise?
I have learned to make mayonnaise using only oil, milk, and lemon juice. If I store this in the refrigerator, how long will it remain safe to eat?
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Can I make a hot mayonnaise?
I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ?
Edit : I do not want to make a Hollandaise sauce but a real hot mayonnaise. I had seen that served on ...
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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 ...
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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?
...
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Vegan mayonnaise never emulsifies?
I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what ...
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Mayonnaise advise
I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, however, after two days the mayo breaks up ...
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What caused the spoilage of my homemade mayonnaise before 48 hours
I followed all steps I saw online but the mayonnaise looked good at first but spoiled the next day. What would also cause the oil to separate from it??
I seperated the eggs first, putting the yolk in ...
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What are some alternatives to xanthan gum for stabilizing mayonnaise?
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. The diet of my customers does not allow ...
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Use yellow mustard to make mayonnaise?
Is it possible to use the "american yellow mustard" (normally used as a condiment) to make mayonnaise using canola oil, eggs, and a food processor?
Or is Dijon mustard the only usable mustard for ...
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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?
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How do I make mayonnaise split?
When my mayonnaise splits I add a little water or lemon juice to fix it. Works all the time. But this time my hand slipped and I ended up adding way to much water. I mixed everything until the ...
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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 ...
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Should homemade mayonnaise made from pasteurized eggs still go through the "keep at room temperature >24h before refrigerating" process?
I haven't attempted homemade mayonnaise yet, but reading about how long can it be kept for consumption I found many recipes talk about requiring to keep the prepared mayonnaise for a period at room ...
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Difference between "real mayonnaise" and "mayonnaise dressing"
This is something I can't seem to make sense of, even after reading the ingredient lists.
The non-reduced-fat Hellman's dressing is marketed as "real mayonnaise", but reduced-fat Hellman's is sold as ...
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Regulation and balancing of readymade packed mayonnaise and other sauces
How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt it my own, so what is the best way to ...
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What are the correct ratios for eggless mayonnaise?
What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
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Accidentally refrigerated Mayonnaise
I did this at where I work. I stock incoming orders for a restaurant and I was putting un-opened jars of mayonnaise in the refrigerator. The chef did not see them in the dry food section and kept ...
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Why does some mayonnaise burn when toasted?
I've been toasting sandwiches with mayo on the outside, and Sir Kensington's Classic Mayonnaise leaves burnt/black stain on the toaster.
Other mayo (kraft...) leaves no black/burnt residue.
Sunflower ...
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Mayonnaise gets too thin after adding solids
I make a mayonnaise by slowly whisking a cup of extra light olive oil into two eggs yolks and a tablespoon of dijon mustard. The mayonnaise is not as thick as store bought mayo but it is thick enough ...
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