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Questions tagged [mayonnaise]

Mayonnaise - a condiment - is an emulsion made of eggs, oil and vinegar or lemon juice. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with mayonnaise as an ingredient. Questions about dishes which include mayonnaise, but are not focused on mayonnaise, should not use this tag.

Mayonnaise - a condiment - is an emulsion made of eggs, oil and vinegar or lemon juice. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with mayonnaise as an ingredient. Questions about dishes which include mayonnaise, but are not focused on mayonnaise, should not use this tag.

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What's the difference between hollandaise, mayonnaise, and aïoli?

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. This brings me to my question: What's the difference between mayonnaise, hollandaise, and…
Sarumanatee
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Making "long(er)-life" homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the shelf-life of homemade mayo? It's probably worth…
Rob
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Why doesn't mayonnaise taste like pure oil?

The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-bought mayo I would think that's normal, considering…
Rinzwind
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Which regions of the world prefer mustard in their mayonnaise?

I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels of the ones I tried here to the ones I knew from Poland, and the biggest difference I…
Noctiphobia
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What makes store brand mayo white?

So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks. My question is this: Why is store mayo white? What makes it white? I'm fine with mine being the color it is, but now…
ist_lion
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Room temperature "rest" for fresh mayo?

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 let the acid in the mayo kill any bacteria that might have been in the egg yolk. Sound…
Caleb
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How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It emulsified beautifully, chilled wonderfully.. and…
daniel
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How do I make spicy mayonnaise like Japanese restaurants use for sushi?

I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?
user5218
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Mayonnaise Substitutes

I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise. What mayonnaise substitutes have you found work well? For what dishes do you believe your…
jessecurry
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How can I make my own mayonnaise properly?

I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leaving disjointed mess. What is the proper technique for mixing the oil so I can reach the…
awithrow
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Making Mayo by hand , using whisk , emulsion breaks down

I'm trying to make homemade mayonaise and it's not really working out well. I got a glass bowl that's fairly deep and use the following ingredients: * 1 egg yolk* * 1/2 teaspoon salt (not kosher) * 1/2 teaspoon dry mustard * 2 pinches sugar * 2…
ist_lion
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How do I get homemade mayonnaise to taste like store bought mayonnaise?

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 mustard. The mayo ended up tasting like mostly oil. I decided not to use mustard since…
Nil
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Does mayo "break"/decompose if you stop whisking then whisk the other way?

Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will be "undone" into its components?
Dan Dascalescu
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Protein in mayonnaise...none?

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 this common for mayonnaise in general?
Bart Silverstrim
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What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?

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 seems like it's the 'canonical' American mayonnaise) contains soybean oil, water, whole…
Jolenealaska
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