It seems like it’d be useful to have a jar of béarnaise or hollandaise, but I have to make those. Can’t buy good béarnaise or hollandaise. Good mayo is easy to get tho. WTF?
It seems like it’d be useful to have a jar of béarnaise or hollandaise, but I have to make those. Can’t buy good béarnaise or hollandaise. Good mayo is easy to get tho. WTF?
Because mayo suffers less when being pasteurized.
Though I suspect most people don’t realize how dull jar mayo is (even the best) compared to home made.
It’s really not the same thing. And the crappy brands are just white goo.
Helmans/Best and the other brand from Best are about it. Though someone mentioned a regional from the south east that’s apparently really good.
And again, even those are dull and flat compared to home/fresh made. Takes me less than 10 minutes, including prep and cleanup, to make mayo.
How do you make it?
You need a blender, I always do it with a hand blender, but I’ve seen a regular blender work too.
In a receptacle you add
Blend it all together. It can happen that while blending the parts don’t mix together. Take them out, clean everything and start over.
After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.
You can add more of anything to taste.
What do you typically use your mayo for? I’m curious because all the stuff you add to your mayo is stuff that I would normally have in whatever dish is using the mayo, so I’m wondering if it actually makes a difference to have it blended in the sauce versus separate.
On burgers or with fries, or on a sandwich, with a ham and cheese toast, as a basis for other sauces, not so much in cooked dishes. But I suppose if you can get the taste without so much oil you’re better off doing what you’re doing 😅
Wait, what? Is this included in your 10 minute figure? Seems like a waste of an egg.
I didn’t say anything about 10 mins, but what I did forget to say is that you can put the unmixed stuff back in once the new mayo is working out