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

• adespoton@lemmy.ca ⁨3⁩ ⁨weeks⁩ 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.

  source

  • BearOfaTime@lemm.ee ⁨3⁩ ⁨weeks⁩ ago

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

    source
• HeyThisIsntTheYMCA@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

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

  source
• lurch@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

  [deleted]

  source

  • BearOfaTime@lemm.ee ⁨3⁩ ⁨weeks⁩ 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.

    source
• Nemo@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

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

  source