Cooking Stack Exchange
Cooking Stack Exchange

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.

68 questions
3
votes
6 answers

How to balance out sourness of lemon juice, specifically in a mayonnaise?

I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's not terribly overmuch, but it could definately…
Max
  • 1,058
  • 3
  • 13
  • 23
3
votes
6 answers

Can mayonnaise be infused with coconut, without getting watery?

I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny. Note, I do not want to make mayonnaise from scratch - I have seen recipes…
A Barron
  • 171
  • 1
  • 9
2
votes
2 answers

Mayonnaise advise

I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, however, after two days the mayo breaks up into curd in one bottle, and another bottle is…
lampstand
  • 21
  • 2
2
votes
1 answer

Use yellow mustard to make mayonnaise?

Is it possible to use the "american yellow mustard" (normally used as a condiment) to make mayonnaise using canola oil, eggs, and a food processor? Or is Dijon mustard the only usable mustard for this purpose?
wearashirt
  • 1,400
  • 2
  • 21
  • 33
2
votes
1 answer

What caused the spoilage of my homemade mayonnaise before 48 hours

I followed all steps I saw online but the mayonnaise looked good at first but spoiled the next day. What would also cause the oil to separate from it?? I seperated the eggs first, putting the yolk in a mixing bowl. I added vinegar,lemon juice and…
Emann
  • 21
  • 1
  • 3
2
votes
1 answer

Regulation and balancing of readymade packed mayonnaise and other sauces

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 it my own, so what is the best way to reduce its acidity if it is suppose to use in a…
Jimshad Abdulla
  • 21
  • 2
2
votes
1 answer

What are the correct ratios for eggless mayonnaise?

What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
Aashish Bhatnagar
  • 269
  • 2
  • 11
2
votes
3 answers

Can I make a hot mayonnaise?

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 mayonnaise. I had seen that served on the top of a steam fish filet.
coincoin
  • 119
  • 1
  • 6
2
votes
1 answer

How do I make mayonnaise split?

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 water. I mixed everything until the mayonnaise fixed itself but now it's too liquid (looks…
John
  • 23
  • 1
  • 3
2
votes
1 answer

What are some alternatives to xanthan gum for stabilizing mayonnaise?

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. The diet of my customers does not allow for highly processed additives or anything made…
Loren
  • 245
  • 3
  • 7
2
votes
1 answer

Difference between "real mayonnaise" and "mayonnaise dressing"

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 mayonnaise", but reduced-fat Hellman's is sold as "mayonnaise dressing". I've also observed…
bwDraco
  • 197
  • 2
  • 2
  • 11
2
votes
3 answers

Potato and Macaroni Salads soak up all the mayo when I store them

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. I DO feel that I add a good amount of mayo. I don't add a lot of ingredients, just a…
Chris
  • 21
  • 1
  • 2
2
votes
2 answers

What can I do to fix store-bought mayonnaise that split?

My dad brought 2 bottles of mayonnaise from Kuwait. When we opened the box, it looked like water/oil had come up above the other contents. How can I fix this?
ria
  • 21
  • 1
  • 1
  • 2
2
votes
5 answers

Why condiments expiry date is rounded?

Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thing is, I never see any difference after the date, at least with mustard. It's easy to…
Camilo Martin
  • 123
  • 5
2
votes
2 answers

How do I get rid of mayonnaise smell?

Today for the first time, I tested classic egg mayonnaise. All I can say that it smelled strongly like yeast! Is there a way to get rid of that smell? Do mayonnaise in general have that smell? Enlighten please.
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
1 2
3
4 5