Your alternatives aren't shelf stable. That's all there is to it.
this post was submitted on 30 Oct 2024
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And making mayo shelf stable (pasteurizing), makes it dull in comparison to fresh too.
Duke's still hits though
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.
How do you make it?
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
- 1 egg
- 1 tsp dijon mustard
- any form of vinegar (you can also use pickle juice)
- (optional) 5-6 small capers with juice
- some lemon juice
- salt and pepper
Blend it all together. It can happen that while blending the parts don't mix together. Take them out, clean everything and start over.
After mixing this, slowly add 250 ml of neutral oil (vegetable/canola/...) while still blending.
You can add more of anything to taste.
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.
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 😅
It can happen that while blending the parts don't mix together. Take them out, clean everything and start over.
Wait, what? Is this included in your 10 minute figure? Seems like a waste of an egg.
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
This isn't a simple thing tbh.
It's partially the difficulty in keeping hollandaise and bearnaise shelf stable and unbroken without sacrificing flavor.
It's partially cultural, in that mayo is what got popular at the right time for an effort to make it shelf stable and maintain flavor.
And there's the versatility, though that's largely a matter of perception. Since mayo is a thicker sauce in the form that gained popularity, you can do a lot more with it than a proper sauce that's going to be more runny.
I mean, if you're asking this, you've made hollandaise at least, and probably bearnaise. So you how that it can difficult to keep together in the fridge. It tends to break in a way that home made mayo just doesn't.
If you add enough extra emulsifiers to keep it together through shipping and storage, then you mute the taste. It's like you said, you can't buy good hollandaise. It's the buying part that interferes in making it a sauce/condiment for the people at large.
Since getting either one to a store that's tasty isn't currently realistic, it'll never get enough demand for it to improve. Anyone tasting the store bought stuff that's out there already isn't going to be a fan. If they've ever had it in a restaurant, the packaged stuff is unpleasant in comparison (if only bland and uninteresting on its own merits). And, if they can make their own, they probably aren't interested in buying it because it isn't exactly hard to pull off at home. My teenager can do a passable hollandaise, and they don't even care about cooking.
You can't even buy good mayo.
The difference between the best jar of mayo (pasteurized) and what you can make at home is shocking.
Like the best mayo out of a jar is flat and dull in comparison.
Op's clearly never made mayo.
Depends on what good means for the application. But store bought is almost always bland as hell compared to homemade, that's for Dang sure
I was just thinking... Since we call mayonnaise, "mayo," does that mean in an alternate timeline where hollandaise or bearnaise got popular instead, would they call them, "Holland" and "bear"?
It would have been awesome :)
Hey, baby, when you're at the store, pick up some more bear.
Or, Dammit, we're out of Holland, and we've got guests coming!
Because the range and accuracy of the trebuchet is much better.
I've never been mauled by a mayo.
Have you been mauled by a ~~hollandish~~ uhh Dutchman?
Flying or regular?
It's that like "Y'ever been ta tha SEA, Billy?"
I never have mayonnaise in my fridge.
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.
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.
I've never had store bought mayo go rancid. Is your fridge temp right?
I don't know your sauce, but maltose is great at thickening
why not yoghurt? or mai ploy? or a roux?
What do you mean by substituting mai ploy? I'm guessing you mean Mae Ploy, which is a brand and not a specific product. Mostly known for making curry pastes.
Specifically the sweet chili paste they make, yeah. I didn't know there were others.
Ah, interesting.
Back when I lived in Japan, that was the spiciest thing I could find in your average grocery store, so I would add it to all kinds of things.
Me too! Disgusto!
Because I can take a jar of mayo that’s 1 year old out of the underground shelter and eat it by the handful.
Because they are afraid of the true power their superior flavour holds. It does last a really long time though, idk what people are on about.
After reading this I was at the local grocery store and counted 17 different kinds of bearnaise they sell. Sweden loves bearnaise.
first I hear about y'all's beautiful gyro pizza and now this? I need to emigrate.
Never heard of it