Aioli has it’s share of difficulties. Personally, I simply “doctor” commercial mayonnaise. Take a look at the list “tips and warnings” about half way down this page. I think it will give you about...

Here’s my favorite grilled pimento cheese: Grate some good cheddar, mince red onion, chop up the contents of a small jar of pimento (or the equivalent of some freshly roasted red peppers) and bind all with Hellman’s...

I would like to make salmon in a mustard dill sauce that has mayonnaise as an ingredient. Most recipes I’ve seen using mayo are for AFTER the fish is cooked, as either a dipping sauce or to be spread on the cooked fish. I...

Lobster rolls are typically a lobster salad served in (or on) a toasted bread roll. I would focus on the lobster salad. Coarsely chopped lobster meat, finely diced celery and scallions, mayonnaise, lemon juice, dry mustard (I...

the calories. The coleslaw was too sweet for me. I’d say that if you like Miracle Whip instead of Mayonnaise, it might be your thing, but it wasn’t mine. The cabbage wasn’t mushy or anything, though. I...

Cooler, Thanks a lot for the suggestion. I always get the #2, but I will have to try the roast pork sammy. The #2 is spread with mayonnaise, I believe, and “pate” (smooth, mousse like, meaty) Is that the...

No, you shouldn’t freeze pimento cheese. For one thing, mayonnaise separates in the freezer. We never had it around long enough to freeze. It will keep a good while in the fridge, especially made with commercial mayo.

for what it’s worth, the body meat from alaskan (“king”) crab is grainy and seldom sold except to commercial processors of cheap crab items and ready-made crab stuffings. for wonderful crabcakes in the style of...

Large containers hold more mass so it will hold it’s temperature better then small containers. Anyway, I don’t see how, seafood and sour cream is less prone to spoilage then mayonnaise, especially a commercial...

kills the little buggers, here are a few articles: Erickson, J. P., et al. (1991) Comparative Salmonella spp. and Listeria monocytogenes inactivation rates in four commercial mayonnaise products. J. Food Protect. 54 (12):913-916...

That unrefrigerated mayonnaise (commercial) causes food poisoning is a myth. The problem (as another poster noted) was when homemade mayo was used more frequently, and it arose from the use of raw, unpasturized eggs in the mix....

I rally like the taste of storebought mayo but like to make stuff at home. Does anyone either have a recipe or can you tell me what type of vinegar is used commercially ( I think the oil is either sunflower or soya) Thanks

homemade or "best quality commercial mayonnaise" and specifies that the hot sauce should be Tabasco or Cholula. In the Pork on Pork recipe, the only difference is the omission of turnips. The recipe in Stitt’s book calls for...

I found what I thought was mayonnaise heaven on a sandwich purchased at a supermarket in Bawlmer... it tastes just so.... mayonnaise-y, hard to put in words. I could imagine eating it out of the glass, even though that sounds...

in some lemon juice, salt, and pepper before adding the mayo. For that matter, any ingredients you want to add should go in before the mayo. That way, you’ll season the tuna instead of letting the mayonnaise absorb...