It seems like it’d be useful to have a jar of béarnaise or hollandaise, but I have to make those. Can’t buy good béarnaise or hollandaise. Good mayo is easy to get tho. WTF?

  • BearOfaTime@lemm.ee
    18·
    1 天前

    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.

      • CiderApplenTea@lemmy.world
        9·
        21 小时前

        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.

        • howrar@lemmy.ca
          2·
          5 小时前

          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.