Posted on 01/24/2022 8:50:19 AM PST by mylife
If you make your own mayo, you know you can go all out by playing around with vinegars and various fats. Duck fat mayo, for instance, will change your sandwich game. Even something as simple as swapping egg yolks for whole eggs can change the flavor and texture of your spread. But while I love tweaking and tinkering with homemade recipes, I always have a jar of store-bought mayo in the fridge.
While it doesn’t have quite the same kick out of the jar, mass-produced mayo has a much longer shelf life than the homemade stuff, and it’s just so convenient. I don’t just smear it on my sandwiches, I cook with it. Last Thursday evening, I was using it as the base for a chicken thigh marinade.
I started by squeezing half a lemon into approximately 3/4 cup of mayo. I whisked it until smooth, gave it a little taste, and thought “Damn. That tastes good. Perhaps I should make a sandwich instead.” But I continued with my original plan, doctoring the marinade to taste with garlic powder, onion powder, paprika, salt, and sugar. The result was a very flavorful, fancy tasting mayonnaise that worked incredibly well as a marinade, but would have made an equally impressive tuna salad. “Why don’t I tweak all my store-bought mayo like this?” I asked myself. Why not indeed.
Mayo is an almost perfect blank slate for experimentation. Here are some ways to add nuance and class to boring, store-bought jars of my favorite sandwich spread.
(Excerpt) Read more at lifehacker.com ...
aioli will blow her mind
Wasabi. The stuff we get in U.S. stores isn’t real Japanese Horseradish but it still tastes good and has a kick. Great in mayonnaise.
mustard too
I love aioli and made some from scratch for first time a few months ago. It came out silky smooth but I did not like the taste of olive oil in it as the fat though, any ideas?
I even like miracle whip *oh the shame* ;)
any fat will do. bacon?
I cant be bothered. I just use Chik Fil A sauce which you can now buy in the grocery store in a squeezable bottle
I do a mix of MCT oil and avocado oil. The result has no off flavors and is about as healthy as you can get (for mayo) in terms of Omega 3-6-9 balance. I don’t care for the olive oil either.
I wanna make homemade mayo taste like store bought.................
dey need a fish sangwich to put it on...
yer hopeless badger. :)
When I was a kid in the 50s and early 60s, Mom made all my sandwiches with Miracle Whip. I can’t stand the stuff! (sorry, Mom)
Mayo, some chipotle powder, a bit of ketchup, blend it in a cup. Now you’ve got a power topping for your burger or grilled chicken sammich.
What is MCT oil? Siri informed me that it is “ medium chain triglycerides”. That didn’t sound like anything I’ve seen in the grocery store.
I have a about a 50-50 chance of making Avocado Mayo come out right without separating. Not sure what I am doing wrong.
But I really like it and know it is more healthy that store bought. So I’ll keep trying.
Thanks.
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