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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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Eggless milk 'mayonnaise' - how do milk and oil emulsify without lecithin? What's the science behind it?

The recipe: Ingedients: 100 ml milk 200 ml oil Lemon juice Salt Instructions: Whiz 100 ml milk up - 30 secs Slowly add 200 ml oil Move the blender up and down to help emulsify Flavour with salt and ...
TheLostInUnknown's user avatar
2 votes
1 answer
261 views

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 ...
TLSO's user avatar
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5 votes
2 answers
932 views

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 ...
Ray Butterworth's user avatar
-1 votes
1 answer
243 views

Quantity of ingredients to make 150 veg sandwiches

I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should use. Please help.
Suman Arora's user avatar
0 votes
1 answer
2k views

How to make vegan mayo with soy lechitin, oil and water without failing

I have soy lecithin with me. How do I blend this with water and oil to make vegan mayonnaise? I have tried a lot of times but every time I get a thin oily watery stuff. The procedure is- 1)Mix 2 tbsp ...
Wodin Tiw's user avatar
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1 vote
1 answer
356 views

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are ...
Arrowroot's user avatar
2 votes
6 answers
914 views

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 ...
Betta George's user avatar
-2 votes
2 answers
475 views

Mayonnaise versus chicken spread

Just confused is there any difference between mayo and chicken spread, what are the ingredients that make them different
Laila's user avatar
  • 1,463
1 vote
1 answer
231 views

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 ...
soup's user avatar
  • 11
23 votes
5 answers
9k views

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 ...
Noctiphobia's user avatar
0 votes
2 answers
8k views

What is the difference between ranch dressing and ranch mayonnaise?

I bought a sandwich from a supermarket that said it contained ranch mayonnaise. I liked the flavor so I wanted to buy some for myself. I looked around and could only find ranch dressing. Are they the ...
Marc Gabrek's user avatar
0 votes
1 answer
1k views

How does pH and temperature affect emulsification of vegetable oils?

This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if ...
One Face's user avatar
  • 727
1 vote
2 answers
207 views

What influence does the properties of fat in vegetable oil affect emulsification of oil?

I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the ...
One Face's user avatar
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3 votes
6 answers
365 views

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 ...
A Barron's user avatar
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5 votes
2 answers
744 views

What emulsifier can be used for an Egg-free mayonnaise?

What emulsifier can be used for an egg-free mayonnaise?
Jobic's user avatar
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0 votes
1 answer
1k views

Does a mayonnaise have longer shelf life with egg white only as opposed to yolk?

I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believe there will be a longer shelf life ...
Jobic's user avatar
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-2 votes
1 answer
174 views

How to make mayonnaise at home?

I want to make sandwich with home maded mayonnaise. But I have no idea to make mayonnaise.How I can make mayonnaise at home?
Madiha sabir's user avatar
2 votes
2 answers
832 views

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 ...
lampstand's user avatar
2 votes
1 answer
3k views

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 ...
wearashirt's user avatar
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1 vote
2 answers
7k views

How long are egg-free dressings like Just Mayo okay to eat after sell by date?

I recently ordered a jar of Just Mayo from an online store and was sent a bottle that has a sell by date for about a month ago. The obvious complaint aside, it got me wondering how likely it is that ...
user61524's user avatar
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1 vote
1 answer
476 views

How to add paprika flavor to mayonnaise without paprika color

My homemade mayonnaise is always a little "flat" tasting compared to commercial. Most commercial mayo includes paprika, which I do not. How does one add paprika flavor to homemade mayo without ...
Isaac16's user avatar
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3 votes
2 answers
5k views

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 ...
user60513's user avatar
  • 675
3 votes
4 answers
5k views

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....
CookingNewbie's user avatar
4 votes
3 answers
2k views

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 ...
user60513's user avatar
  • 675
4 votes
1 answer
584 views

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)...
kitukwfyer's user avatar
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2 votes
1 answer
4k views

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 ...
Emann's user avatar
  • 21
10 votes
3 answers
3k views

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?
Dan Dascalescu's user avatar
3 votes
1 answer
998 views

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?
Nrc's user avatar
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1 vote
2 answers
956 views

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 ...
J Cameron's user avatar
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29 votes
4 answers
40k views

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 ...
Sarumanatee's user avatar
  • 1,340
0 votes
2 answers
5k views

Store bought Mayonnaise is too vinegary?

I haven't made mayonnaise myself but the one Ive liked while eating out, is the one that tasted like a 'smooth creamy salt-sugary eggy' paste. However I happened to buy a bottle of imported mayonnaise,...
user2277550's user avatar
2 votes
1 answer
81 views

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 ...
Jimshad Abdulla's user avatar
2 votes
1 answer
366 views

What are the correct ratios for eggless mayonnaise?

What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
Aashish Bhatnagar's user avatar
7 votes
1 answer
3k views

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 ...
bgottfried91's user avatar
2 votes
3 answers
3k views

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 ...
coincoin's user avatar
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10 votes
1 answer
2k views

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?
Bart Silverstrim's user avatar
10 votes
3 answers
13k views

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 ...
Jolenealaska's user avatar
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4 votes
1 answer
2k views

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 ...
Erica's user avatar
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0 votes
0 answers
31 views

shelf life question regarding mayonnaise based sauce [duplicate]

I make this mayonnaise based sauce that my friends all rave over and I wanted to make a large batch, can it (which I've never done before) and give it out as a gift. I'm nervous about giving away ...
user23808's user avatar
11 votes
4 answers
15k views

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 ...
Nil's user avatar
  • 313
1 vote
1 answer
2k views

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 ...
nativist.bill.cutting's user avatar
2 votes
1 answer
4k views

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 ...
John's user avatar
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2 votes
1 answer
7k views

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 ...
Loren's user avatar
  • 255
3 votes
2 answers
13k views

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 ...
Raveen's user avatar
  • 39
2 votes
1 answer
14k views

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 ...
bwDraco's user avatar
  • 197
2 votes
3 answers
3k 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 ...
Chris's user avatar
  • 21
19 votes
1 answer
25k 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 ...
Caleb's user avatar
  • 4,796
1 vote
2 answers
649 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 ...
anton2g's user avatar
  • 589
1 vote
2 answers
7k 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 ...
CookingNewbie's user avatar
2 votes
2 answers
31k 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?
ria's user avatar
  • 21