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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.

3
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1answer
87 views

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

What emulsifier can be used for an egg-free mayonnaise?
0
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1answer
90 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 ...
-2
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1answer
119 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?
2
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2answers
163 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 ...
3
votes
1answer
646 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 ...
0
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1answer
2k 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 ...
1
vote
1answer
174 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 ...
3
votes
2answers
1k 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 ...
3
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4answers
2k 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....
4
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3answers
287 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 ...
4
votes
1answer
310 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)...
2
votes
1answer
428 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 ...
10
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3answers
2k 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?
4
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1answer
477 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?
1
vote
2answers
362 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 ...
29
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4answers
19k 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 ...
0
votes
2answers
981 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,...
2
votes
1answer
67 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 ...
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0answers
201 views

What are the correct ratios for eggless mayonnaise?

What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
7
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1answer
920 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 ...
1
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3answers
2k 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 ...
7
votes
1answer
777 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?
9
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3answers
8k 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 ...
4
votes
1answer
880 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 ...
0
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0answers
25 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 ...
10
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4answers
7k 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 ...
1
vote
1answer
479 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 ...
2
votes
1answer
3k 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 ...
2
votes
1answer
5k 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 ...
3
votes
2answers
5k 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 ...
2
votes
1answer
7k 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 ...
2
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1answer
904 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 ...
17
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1answer
16k 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
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2answers
376 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 ...
1
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2answers
4k 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 ...
2
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1answer
7k 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?
5
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3answers
12k views

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. ...
1
vote
1answer
2k 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 ...
3
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6answers
12k 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 ...
2
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5answers
562 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 ...
3
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2answers
4k 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 ...
3
votes
6answers
122k 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 ...
2
votes
2answers
4k 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? ...
20
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3answers
36k 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
6k 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.
14
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7answers
33k views

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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5answers
6k 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) * ...
23
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4answers
5k 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 store-...
6
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3answers
10k 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 ...
4
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2answers
8k 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?