Comment on Why do we all have mayonnaise in our fridges instead of béarnaise sauce?

Nemo@slrpnk.net ⁨2⁩ ⁨months⁩ ago

• Death_Equity@lemmy.world ⁨2⁩ ⁨months⁩ ago

  Same, not a fan.

  What is annoying is I am working on a dipping sauce and it needs thickening and toning the flavor down, mayo is the right answer but I don’t want to.

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  • adespoton@lemmy.ca ⁨2⁩ ⁨months⁩ ago

    In the rare cases where mayo is the correct answer… it’s not that difficult to just whip up a small amount and use it. No need to have a big jar of it going rancid in your fridge.

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    • BearOfaTime@lemm.ee ⁨2⁩ ⁨months⁩ ago

      I’ve never had store bought mayo go rancid. Is your fridge temp right?

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  • HeyThisIsntTheYMCA@lemmy.world ⁨2⁩ ⁨months⁩ ago

    I don’t know your sauce, but maltose is great at thickening

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  • lurch@sh.itjust.works ⁨2⁩ ⁨months⁩ ago

    [deleted]

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    • BearOfaTime@lemm.ee ⁨2⁩ ⁨months⁩ ago

      What? Pasteurized mayo lasts a really long time, even after opening. I’ve never had a jar go bad.

      Unless you’re dipping a spatula back into it after stirring some food.

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  • Nemo@slrpnk.net ⁨2⁩ ⁨months⁩ ago

    why not yoghurt? or mai ploy? or a roux?

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• Today@lemmy.world ⁨2⁩ ⁨months⁩ ago

  Me too! Disgusto!

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