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
2
votes
1 answer

Should homemade mayonnaise made from pasteurized eggs still go through the "keep at room temperature >24h before refrigerating" process?

I haven't attempted homemade mayonnaise yet, but reading about how long can it be kept for consumption I found many recipes talk about requiring to keep the prepared mayonnaise for a period at room temperature (actually 20-22 Celsius is cited, what…
TLSO
  • 281
  • 1
  • 9
2
votes
6 answers

Vegan mayonnaise never emulsifies?

I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what else I might be doing wrong. Here's my basic…
Betta George
  • 61
  • 5
1
vote
2 answers

How long are egg-free dressings like Just Mayo okay to eat after sell by date?

I recently ordered a jar of Just Mayo from an online store and was sent a bottle that has a sell by date for about a month ago. The obvious complaint aside, it got me wondering how likely it is that such a product would actually be unsuitable for…
user61524
  • 241
  • 4
  • 8
1
vote
1 answer

How to add paprika flavor to mayonnaise without paprika color

My homemade mayonnaise is always a little "flat" tasting compared to commercial. Most commercial mayo includes paprika, which I do not. How does one add paprika flavor to homemade mayo without imparting an unappetizing red/orange color to the…
Isaac16
  • 11
  • 2
1
vote
2 answers

Mayonnaise gets too thin after adding solids

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 store bought mayo but it is thick enough to spread. However, when I stir in solid…
J Cameron
  • 111
  • 3
1
vote
1 answer

Accidentally refrigerated Mayonnaise

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 them in the dry food section and kept ordering more. So we ended up with surplus of…
nativist.bill.cutting
  • 173
  • 6
1
vote
2 answers

Homemade mayonnaise difficulties

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 twice following these directions . Each time the mayonnaise came out like yellow stinky…
anton2g
  • 599
  • 2
  • 6
  • 16
1
vote
2 answers

How to thicken bleu cheese dressing?

I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit thin -- especially when it sits out of the refrigerator for…
CookingNewbie
  • 1,259
  • 12
  • 34
  • 41
1
vote
1 answer

How long would you keep this Caesar dressing?

My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper. How long do you think I should I keep it before I pitch it? And why is it that bottled commercial…
Tracy
  • 11
  • 1
  • 2
1
vote
2 answers

Mayonnaise Split

Possible Duplicate: Making Mayo by hand , using whisk , emulsion breaks down Hi,I would like to know how to fix the Mayonnaise if it splits while whisking and making it with hand.
user5790
1
vote
1 answer

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are soybeans, water, oligofructose (dietary fibre) and…
Arrowroot
  • 21
  • 5
1
vote
1 answer

Why does some mayonnaise burn when toasted?

I've been toasting sandwiches with mayo on the outside, and Sir Kensington's Classic Mayonnaise leaves burnt/black stain on the toaster. Other mayo (kraft...) leaves no black/burnt residue. Sunflower Oil, Egg Yolks, Water, Lemon Juice, Salt, White…
soup
  • 11
  • 1
1
vote
2 answers

What influence does the properties of fat in vegetable oil affect emulsification of oil?

I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the immersion blender to blend. However I could not get…
One Face
  • 737
  • 3
  • 9
  • 22
0
votes
1 answer

Does a mayonnaise have longer shelf life with egg white only as opposed to yolk?

I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believe there will be a longer shelf life using egg white only, but how to evaluate it…
Jobic
  • 51
  • 3
0
votes
2 answers

Store bought Mayonnaise is too vinegary?

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 happened to buy a bottle of imported mayonnaise, and it had a very sharp vinegary kick to it,…
user2277550
  • 183
  • 1
  • 2
  • 8
1 2 3
4
5