I have been trying to make mayonnaise and have had no luck. I have tried it 4 times now, twice in a Blendtec blender following their instructions online and twi
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to
When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added.
This is something I can't seem to make sense of, even after reading the ingredient lists. The non-reduced-fat Hellman's dressing is marketed as "real mayonnais
I am trying to preserve home-made mayonnaise so that it can be shipped to family and friends, without the hassle of putting it in dry ice packs or the like. Is
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. T
When my mayonnaise splits I add a little water or lemon juice to fix it. Works all the time. But this time my hand slipped and I ended up adding way to much wat
I did this at where I work. I stock incoming orders for a restaurant and I was putting un-opened jars of mayonnaise in the refrigerator. The chef did not see
I recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any
I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor w
According to Amazon, Kewpie mayonnaise contains vegetable oil, egg yolk, vinegar, salt, MSG and spices (no sugar). Hellmann's (which I specify only because it s
I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is
I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ? Edit : I do not want to make a Hollandaise sauce but a real hot
I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the f
What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt i
I haven't made mayonnaise myself but the one Ive liked while eating out, is the one that tasted like a 'smooth creamy salt-sugary eggy' paste. However I happene
I was following a recipe by Gordon Ramsay, that included a hollandaise. However while making it I couldn't help but think I was making a warm mayonnaise. Thi
I make a mayonnaise by slowly whisking a cup of extra light olive oil into two eggs yolks and a tablespoon of dijon mustard. The mayonnaise is not as thick as s
I have learned to make mayonnaise using only oil, milk, and lemon juice. If I store this in the refrigerator, how long will it remain safe to eat?