It's a great base for a sauce as well, mix it with some green pesto, put that on a burger (both on the top and bottom bun) and thank me later!
this post was submitted on 22 Feb 2024
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Ooh, sounds intriguing. I'll try to remember to do this next time.
Try it on a wrap with some avocado, pasta, tofu, roasted pine nuts and vegetables to taste!
Fucking delicious
These 2 opinions are all we need in this thread tbh
I generally don’t like it. If I get a sandwich made or something I’ll ask for no mayo. Most restaurant/chain mayo sucks. Heavy on the oil and other things that mess up a flavor I’m not keen on in the first place. There are some things that need it, like egg salad, and that’s fine. I don’t mind adulterated versions like chipotle mayo or sriracha mayo. However, if it’s a good mayo, it can really make a sandwich, especially if there are complementary ingredients like avocado.
Very specifically only on a burger that has crummed white meat like chicken schnitzel. Otherwise it ruins everything it touches.
Freshly made mayo is nice. I haven't tried the other products people are mentioning here.
Japanese mayo is great. Not as sour as regular mayonnaise.
Sour...? Are you getting actual mayonnaise or Miracle Whip? Cuz regular mayo ain't sour at all. It's just egg and oil.
Mayonnaise has lemon juice or similar acid.
Lemon juice or vinegar is a key ingredient of mayo. Its supposed to have a bit of a tang to it. I feel like the fattiness kinda hides the acidity somewhat though
There are several sandwich shops I just don't go to because they only use mayo and mayo is disgusting. But I do like other mayo based things like potato salad and deviled eggs.
A decent mayonnaise is quite simple in the making. Like 6 Ingredients: 2 egg yolks 250 ml vegetable oil 2 tsp lemon juice salt & pepper ½ tsp mustard
Perfect with chips or for meat. I think it is birthing wrong with it, just a bit tricky on the temperature.
But luckily tastes are different. So, if you don’t like it, just don’t make it.
Four ingredients is enough.
One whole egg, one cup oil, one big pinch salt, one tablespoon vinegar or lemon juice. Stick blend and that's probably the best mayo you can have.
I find the mustard and pepper make it less versatile and separating the egg whites changes absolutely nothing.
Wait egg yolks? When I've made it, it was with egg whites.
You can do either. Kewpie Mayo uses the yolks
Do they generally use either one or the other? Any use both?
I think just taste. I've never made it myself but Kewpie Mayo is very tasty
The plant based kind is actually very good.
I use it for tuna or egg salad, but that's it. I wish I could find something that works just as good but I actually like.
After hearing about Kewpie mayo for years I finally got some when I visited Japan and... it's alright. Not bad, not life changing, just alright. Maybe I've just always had good mayo so my standard has been too high.
Remoulade on the other hand, that's where it's at. Could drink that shit up with a straw