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.
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 wanna make homemade mayo taste like store bought.................
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.
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.
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.
Almost sounds like she wants to put on a mayo clinic...
A mayo story.
I like a *LITTLE* mayo and onion on a burger but I had to start telling them to hold the mayo at Carl’s Jr./Hardee because I’d bite into a sandwich and half a cup of mayo would fall in my lap.
Then one day I discovered the problem. I ordered a burger at Carl’s Jr. and emphatically said “NO MAYO!” and the order taker relayed my order to the preparers (none of whom speaks English) as “SIN SALSA!” (no salsa). It seems the preparers (who don’t know mayo from Pico de gallo) just lather it on.
I have tried ordering “Poco Salsa” (a little) to no avail and have given up on Carl’s Jr. in favor of 5 Guys and In-n-Out.
Hellman’s spiced with Old Bay Seasoning, a bit of garlic, and some lemon juice is the bomb. With solid White Tuna(water) makes great poor man’s faux crab cakes.
Just buy Miracle Whip...it’s got the zip!
Like everything else, it comes down to preference. Health wise, I prefer avocado oil Mayo. Flavor wise, I usually add a bit of fresh dill and lemon juice to a newly opened bottle.
As a base, I use it to make tartar and Sauce andalouse.
I haven’t had to struggle with making it homemade in a number of years and stock up when it’s on sale at the discount stores.
i drive through mayo to get to the gulf of mexico...