Comment on Why do we all have mayonnaise in our fridges instead of béarnaise sauce?
BearOfaTime@lemm.ee 3 weeks ago
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.
dubyakay@lemmy.ca 3 weeks ago
How do you make it?
CiderApplenTea@lemmy.world 3 weeks ago
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
After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/…) while still blending.
prole@lemmy.blahaj.zone 3 weeks ago
Wait, what? Is this included in your 10 minute figure?
CiderApplenTea@lemmy.world 2 weeks ago
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
howrar@lemmy.ca 3 weeks ago
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.
CiderApplenTea@lemmy.world 3 weeks ago
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 😅