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 ...
Thanks!
I like Miracle Whip too. Or I’ll take store bought mayo, add some vinegar and sugar, celery seed, pepper, a dab of sour cream. Whip it up until silky smooth, and it makes a great Cole slaw dressing. I wonder what bacon fat would be like in a mayo. Baconnaise?
I’ve never tried Japanese Kewpie Mayonnaise, btw.
So what is Japanese mayo all about? What differentiates it?
... Japanese mayonnaise has a rich egg flavor because only egg yolks are used compared to the American mayo that contains the entire egg. Also, Japanese mayo is typically made with rice vinegar or apple cider vinegar, instead of distilled vinegar.
you think like me :)
Same here. Nothing wrong with Hellmans. Just finished my tuna salad sandwich made with Hellmans. Yum. Get it in costco in the BIG jars.
I dropped and busted one of those BIG JARS in the store one time...............
Southerners know that Duke’s and Blue Plate are the Dom Perignon of mayo.
I’m a Miracle Whip guy myself (I grew up on it), but my wife is an Alabama gal and won’t eat anything unless it’s got Duke’s mayo on it. And I admit, Duke’s has a tanginess that is pretty good, so we keep a jar of it handy.
Claire could save time by beginning with homemade instead of jumping through all those hoops.
My immediate reaction to the headline was “Buy Duke’s.”
I make my mayo with neutral-tasting vegetable oil. As little flavor as possible so I can add whatever other flavors I want at that moment. Olive oil didn’t work for me taste-wise, and neither did coconut oil (hardened when I refrigerated the mayo, so I had solid mayo!).
I refuse to buy Hellmann’s again. I forget exactly why, but I am boycotting a lot of businesses. I see no practical way to boycott a few companies, but I do what I can.
Blue Plate is my first choice recently. When sold out, Duke’s is an easy alternative.
dukes is very good
she is a silly girl...
Almost sounds like she wants to put on a mayo clinic...
I didn’t know it was really a thing. :-)
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