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?
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?
Same, not a fan.
What is annoying is I am working on a dipping sauce and it needs thickening and toning the flavor down, mayo is the right answer but I don’t want to.
In the rare cases where mayo is the correct answer… it’s not that difficult to just whip up a small amount and use it. No need to have a big jar of it going rancid in your fridge.
I’ve never had store bought mayo go rancid. Is your fridge temp right?
I don’t know your sauce, but maltose is great at thickening
why not yoghurt? or mai ploy? or a roux?
What do you mean by substituting mai ploy? I’m guessing you mean Mae Ploy, which is a brand and not a specific product. Mostly known for making curry pastes.
Specifically the sweet chili paste they make, yeah. I didn’t know there were others.
Ah, interesting.
Back when I lived in Japan, that was the spiciest thing I could find in your average grocery store, so I would add it to all kinds of things.
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What? Pasteurized mayo lasts a really long time, even after opening. I’ve never had a jar go bad.
Unless you’re dipping a spatula back into it after stirring some food.