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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 ⁨1⁩ ⁨month⁩ 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 ⁨1⁩ ⁨month⁩ ago
  I’ve never had store bought mayo go rancid. Is your fridge temp right?
  
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HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨month⁩ ago
I don’t know your sauce, but maltose is great at thickening

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lurch@sh.itjust.works ⁨1⁩ ⁨month⁩ ago
[deleted]
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- BearOfaTime@lemm.ee ⁨1⁩ ⁨month⁩ 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 ⁨1⁩ ⁨month⁩ ago
why not yoghurt? or mai ploy? or a roux?

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