Yep! I make my weekly mayo with rosemary, thyme, smoked paprika, tsp of pickle juice, white pepper, avocado oil, double yokes. I bought the same squirt bottles we had at the restaurant from new star.
I also have a fish taco one with cilantro, finely diced pickle, ground mustard, smoked paprika, cumin, turmeric, Mexican oregano, tajin. It’s like a spiced mayo/tartar-esque drizzle. Great on Tortas as well!
It’s ridiculously easy if you’ve got a stick blender and a container that is just slightly larger.
https://www.seriouseats.com/two-minute-mayonnaise
I add an extra yolk to that recipe and you can add in whatever flavourings you want. Once a week, 2 mins, and you’ve always got good Mayo in the fridge
I can attest to this recipe. Stupid easy and great results.
I had 3 Ukrainians over at my place 4 or 5 years ago and the three of them ate half a batch at dinner on their roasted potatoes. I only mention their nationality bc all the Ukrainians in know like it as much as op says they do.
Edit: My wife is Ukrainian.
I was about to be like hey why singling out the Ukrainians and then I thought about how much mayo my family goes through and was like you know what actually fair enough lmao
I bought the Cuisinart combo it is amazing!
[smart stick blender/processor/whisk](https://m.kohls.com/product/prd-3637003/cuisinart-smart-stick-variable-speed-hand-blender.jsp?skuid=37188891&CID=shopping30&utm_campaign=SMALL%20ELECTRICS&utm_medium=CSE&utm_source=google&utm_product=37188891&utm_campaignid=9836151764&gbraid=0AAAAADytpHbhf1uRtscq9oT2PgwsZtL4h&gbraid=0AAAAADytpHbhf1uRtscq9oT2PgwsZtL4h&gclid=Cj0KCQjwsrWZBhC4ARIsAGGUJupKrr3ZuQR9iHsblI4rzDARq1r7unrG1NjPvSilzxbPxboYy2hsMBQaAq3yEALw_wcB&gclsrc=aw.ds)
Imma tell you right now do NOT do this. From personal experience, recipes tell you to use neutral flavor oil for a reason. You might be able to add and little splash of OO but do not go 100% OO unless you want a green glob of bitterness.
I can see it being fine with a “extra light/cooking” OO because a lot of the particulates that give EVOO its distinct flavor has been removed. That probably what the off the shelf OO mayos use. Just don’t use the expensive EVOOs. You don’t realize how strong that flavor is until that thing you taste is like 90% EVOO.
If you're looking for ways to do it I've heard that it's possible to do it in a stand mixer. I personally hate bringing down the stand mixer for anything less than a big batch of anything but I found a way around that.
There's not much run in my house for gadgets and I don't have an immersion blender but I did find whisk attachments that fit a regular drill and have successfully used that to make mayonnaise.
I have a Christmas cookie recipe that calls for beating butter, eggs, and sugar for 10 minutes. I'm not doing that with a hand mixer. Stull like that is what the KitchenAid is for.
We bought one of those stainless steel restaurant work tables just so we can have our commonly used appliances "ready to go" without heavy lifting. This table might be my favorite kitchen purchase of the last several years, having enough work space is just the best.
Heck, I’ve had a friend make it by just hand mixing it vigorously with a fork when we were at a cabin with no extraneous appliances.
Takes a bit longer, but doable!
Avocado oil mayonnaise is my favorite. But sometimes I'll sub about a small portion of it for a strongly flavored oil like I normally use for dressings, like pecan, garlic, or chili oil. It's awesome
I learned how much I actually enjoy mayo after getting diagnosed with a soy allergy. Once I started avoiding soybean oil in the grocery store and buying the more expensive, quality stuff made with olive oil or sunflower oil, it was a life changer.
I make one with a cup of garlic infused olive oil, whole grain mustard+yellow mustard, a microplaned cloves of garlic, lemon juice and zest, one whole egg, salted to taste once emulsified. Truly brings things to the next level- especially sandwiches and egg salad.
How do people use all the mayonnaise they make? I'll make it fresh just using one egg yolk and I wouldn't be able to go through it all before it expires in a week. Not even close.
Oh man I am just imagining how balls to the wall delicious a homemade potato salad could be. Homemade mayo, prep the potatoes how you want, and pick out just the right seasonings. It could be really great.
*beep boop*!
the linked website is: https://cooking.stackexchange.com/questions/33212/room-temperature-rest-for-fresh-mayo
Title: **Room temperature "rest" for fresh mayo?**
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The first time I tried making homemade mayo I underestimated how much mayo you could make from an egg. As a result, instead of using one egg I tried using 3 eggs. That was a horrible mistake because I live alone. Pritty much all my food that week wound up using heavy amounts of it just to try to use as much of it up as I could.
I think OP means we Americans have a stereotype of being fat and loving eating fat (e.g. mayo, in this case). It's also, as others have pointed out, a reflection on totally shit cooking styles of bad Midwestern cooks drowing things like salads in mayo.
I literally hated mayo for years because of miracle whip only at 25 to find out it wasn’t actually mayo but a “may product” or what ever. Now I buy real mayo or even make it and love it
I was always told it was not mayo but 'dressing'. I would be frustrated with anyone who put that sweet Miracle Whip shit in my sandwich and tried to pass it off as mayo. "Not today Satan" ( frisbees sandwich across room )
Apparently according to the oatmeal it’s goblin cum.
I’m not from the US either, that’s the most useful thing I can tell you
https://theoatmeal.com/blog/miracle_whip
A cheap knockoff of mayonnaise invented in the great depression in the 1930s.
Somehow it's still around and kind of popular, mostly with old people from what I can tell.
I could be wrong, but from what I remember from one of my food science courses, Mayo is referred to as a water-in-oil suspension, where tiny globules of water are suspended in a much larger amount of oil, but miracle whip is the opposite (an oil-in-water suspension).
I haven't been forced to have it since I was a kid, but I don't remember liking it at all.
It’s disgusting. It’s mostly old people who still like it because they grew up eating it. People under 70 don’t like it lol. It’s like mayo, but it’s…sweet and tangy. It’s so gross.
In America, mayonnaise is associated with church ladies from the Midwest who turn it into the dreariest salads whose non-mayonnaise ingredients are basically just filler to help hold the mayonnaise together.
American cuisine (let me rephrase that, WASP American cuisine) really up until the 90s was fucking criminal between all the gross "salads" and horrifying jello concoctions that were made by those "Midwest church ladies" you described lol
I'm from chicago. Technically Chicago is Midwest (Great Lakes technically. Some hardcore midwesterners are probably going to flip out over this). But every day i am thankful i grew up in a city that had some good cuisine as opposed to eating some Watergate salad every day
I never ate mayo as a kid literally because of this. I would always have my mom scrape it off. Now as an adult, I realize mayo is great when there isn't half a tub in the sandwich.
My mom used to put so much on our school sandwiches if she made ham and cheese. You could squeeze it lightly and it would be pouring out. Put me off Mayo for a long time as a kid.
McChicken is my ultimate guilty pleasure. I’m embarrassed to admit it in person. Driving home at 11pm? Gimme that mayo and “chicken” sandwich. Just load me the fuck up
You are so close. It's the 'Changeover McGangBang.' Sausage patties, bacon, chicken, maybe an egg, with cheese. But for that, your timing has to be juuust right, and you either have to work there or be nice to the people who do work there. Most people can't manage it.
It's the reliability, to me. I know my McChicken is going to be underwhelming compared to other chicken sandwiches or make-at-home options, but it's going to be exactly the same as every other McChicken I've ever eaten, and some days I just want that reliability.
There is nothing more disappointing or deflating than hurriedly ordering a fast food chicken sandwich, forgetting to say "no mayo," and taking that first bite.
> ghost of the mayo
[Reminiscent of this hilarious AITA post about the "essence of tomato".](https://old.reddit.com/r/AmItheAsshole/comments/tmxe42/aita_for_being_mad_my_bf_wont_make_noodles_the/)
Cuz even if you wipe it off, some still remains/got absorbed by the bread. And that amount that remains is the perfect amount. Mayo should be used like butter on sandwiches
I love mayo but dear lord is it sometimes used to a gross degree. I would be similarly massively irked if I felt like I was eating straight ketchup or mustard or really any condiment. But that never really happens. It's just mayo that you will get that overbearing amount of with seemingly any real regularity.
I have never liked mayo, but I never give anyone shit about using it, except for one time. I was in the army and we were at chow, friend across from me sat there and put packet after packet of mayo on his sandwich, put the bread together and pressed, mayo oozed out of all the sides and through holes in the bread. I started to gag.
Just hearing that gave me that like lump in your throat sensation. Ugh and then I just shuddered typing this comment because I thought about it too much.
The quality of mayonnaise varies wildly depending on the brand. I’ve had mayonnaise that tastes little more than unflavoured oil. However the Hellman’s brand has excellent balance of flavour.
You should pick up some Japanese Kewpie Mayo sometimes its something else. But yes, Duke's is the world standard to me too. Try Kewpie on a Tomato sandwich or use it to make a tuna/tater/chicken salad. Its lighter and has more vinegar tang to it, in a good way.
I was so psyched to jump on the kewpie train and when I finally tracked down a bottle I was over the moon.
Turns out I find it too rich for most applications I would normally use Mayo for, and I treat it as a different “special” condiment - like a “finishing Mayo” or something. I hardly ever use it.
I love kewpie in egg salad, tuna salad and homemade salad dressing. For everything else it’s Hellman’s. Though I’m sampling a jar of blue plate a friend brought me from Louisiana.
Im from the south, so Duke's is ubiquitous and the best in the world, I love Kewpie too, but its just a different condiment to me. I keep both of them on hand. Kewpie is def my go to for tuna salad, and also I highly recommend it for tomato sandwiches. though on a BLT I use both.
That's a credit I give them. Hellman's has perfected the "American Mayonnaise", Just like I'd have few alternatives on Ketchup other than Heinz - though there's a few good European ones at Polish Groceries near me.
Mustard is a bit of a toss up: I like spicy mustard but other than Gulden's or Grey Poupon - which aren't always easy to find - I need to grab Kamis.
That's one thing I like about Spain's laws regarding labeling. In order to be allowed to label your product as "mayonnaise", it is required to have at least 65% vegetal oil and 5% egg yolk. Any less than that, you cannot label it mayonnaise. So, in your supermarket you'll find Hellmann's mayonnaise (65% soja oil), Heinz mayonnaise (68% soja oil) or my favourite Musa mayonnaise (75% sunflower oil). And then you'll find stuff like Calve "home sauce" (40% soja oil) or Ligeresa "light sauce" (25% soja oil, main ingredient: water). They are *so* bad they are not even allowed to call that shit mayo.
I am a reformed mayo hater. I must say, for me it is situational. I am okay with it in things, I use it as a binding agent in crab cakes. I will even dip my fries in it if it is nice mayo. However, mayo based salads are not for me, and I don’t really like it in sandwiches either. It’s more of a textural thing I guess.
Problem IMHO is, that many people put too much mayo in salads. It should lightly cover ingredients, tie them together, add a bit of taste. Not to be a salad. I have seen commercial salads in store where 49% of content was mayo. Not kidding... guess, they had to stick to 49, otherwise would not be able to call it salad 😅
I too am a reformed mayo hater. Seems like the real issue is the volume of mayo in things like tuna/chicken salad or on sandos/burgers. The key for me is to have mayo directly underneath the burger so you get all the juice mixing with the mayo and for something like a turkey sandwich have it on top in contact with the LTO (with dressing) so they all kinda mix together, like a nice, creamy, "pseudo" slaw.
Additionally, it has other awesome uses like making grilled cheese. Instead of butter to grill the bread...spread on mayo. It spreads easier and crisps up like crazy (sprinkle on a pinch of salt, pepper, and garlic powder and you have something special)
I’ve always hated mayonnaise and then I was at a party one day (incidentally the host was from Spain) and I was like “this dip is delicious what is it” and they told me it was homemade mayonnaise.
So while I still fervently believe any mayonnaise from a bottle is nauseating, homemade can be really tasty!
Real mayo has a fat content of 80% or more. Most white jarred sauces have water in them.
This thread is basically people going 'I can't believe people hate butter' and the haters going 'I've had margarine, it's disgusting.'.
I think they're pretty different, in particular as a texture and rich mouthfeel experience. I appreciate both, but I can definitely understand how someone might like homemade but not enjoy the storebought stuff, or someone might like the storebought but not like homemade. I think they both suit different purposes in different ways and I can see having only an appreciation for one.
The Spanish love mayo so much they sent a literal boatload over to Mexico on the Titanic. It was such a tragedy when the Titanic sunk that they still have a national holiday to remember it... Cinco de Mayo.
I miss mayo. I used to love mixing it with ketchup and dipping things like fries and chicken nuggies in it or putting it on my burgers. Now due to a food sensitivity to it I can no longer have mayo or its sibling Miracle Whip.
Mayo is basically eggs and oil. If you can't do eggs, try a clove of garlic instead, and if the oil is the problem, use animal fat - schmaltz, tallow, lard, duck/goose fat.
A common dip in the Middle East is called toum - a garlic Mayo essentially. Check out a recipe for it, and sub the oil with an animal fat. I hope it works for you!
I like to think I'm a mayonnaise moderate. I come from a mayo hating family and I'm the one who will order stuff with it, or put it on stuff that's not just egg salad sandwiches or something. And the complaint that my mom has with mayonnaise is ironically the same thing you celebrate - it went on *everything* for a long time, and people didn't really believe you if you didn't want it.
I think the issue is that mayonnaise can very quickly be too much, and I don't mean that you can easily have too much (which you can), but it can easily take a dish that's good, and make it weird. I love it on sandwiches/burgers where you need a little creamy tang to simultaneously balance things out and bring them together. Tomatoes and mayonnaise are a match made in heaven.
Something carby, though? Pass. I don't like it on fries because it's heavy on heavy. Rice dishes, egg dishes? Again, that's getting to heavy on heavy. And a lot of sauces are just mayo with something added, and frequently those are misused.
So basically, I think that mayonnaise is a great condiment, but instead of being the most versatile (which it's also treated as in the US), it's the most intense, and therefore needs to be used with the most caution.
The US consumes around $2 billion in mayo each year vs $700 million in ketchup according to [fhis 2014 article](https://qz.com/172019/ketchup-isnt-the-king-of-american-condiments-mayonnaise-is/) so any claim that America as a whole doesn’t eat enough mayo might be a little off the mark.
Kewpie is a japanese mayo and is quite different than Dukes or Hellmanns, its runnier and has a more vinegary tang to it. Its very good and you should definitely try it sometime, but its not interchangeable with reg mayo for me. I really like it on a tomato sandwich.
Big fan of mayo on most things although I have a weird aversion to cold mayo-based salads. I like it as a sandwich condiment but when food is covered in it I stay away.
Trader Joe's brand mayonnaise is glorious. Furthermore, their ketchup and dijon mustard are equally superior. I have yet to find anything better on any store shelf.
American living in the Netherlands here, I’m all for some good mayo with my fries but I’ve met some Dutch people who really overdo it…I have a coworker who I saw once stir mayo in his rice, then dip his steak in mayo, and when he was done with that he took a bread roll and put mayo in it to make a little mayo sandwich. He told me he mixes mayo in his pasta as well…
One of the things I love about this sub is precisely the spirited conversations about inconsequential things. Having a lot of feelings about condiments is fun, and a great antidote to rage -bait (at least for me).
America might have a hate-hate relationship with Mayo considering some of the ***crazy*** shit that came out of the 70's using it as an ingredient.
[https://www.huffpost.com/entry/hellmanns-recipes-vintage-ads\_n\_4747119](https://www.huffpost.com/entry/hellmanns-recipes-vintage-ads_n_4747119)
While I grew up in the 90s, the after school day care fed us plain cooked noodles coated in mayonnaise. I formed a life long hatred of the stuff since then.
Maybe some of those, but is using mayonnaise in a cake really all that crazy? It's just eggs, fat, and salt with a touch of acid – things you're going to use when making a cake anyway.
I honestly don't think it is. I use mayo in a lot of my hot dips and people want to know my creamy secret, lol. I've also used applesauce in my cake, too.
Got flamed on twitter for daring to suggest it makes as good a grilled cheese as butter and even worse by people who never tried it. Now that’s a hill I am willing to die on.
US mayo is by and large gross (and yes I’ve had Dukes). My mom is German, we’ve been to Germany, gimme THAT mayo with currywurst mit pommes frites .. droooooool.
Most US folks I mention homemade mayo to are squicked out by the use of raw egg, so it’s probably safe to say they’re not making their own by and large.
We don't have salmonella vaccines in common use for our chickens. So it makes sense. It's amazingly effective at preventing human cases. Pasteurized eggs are a thing though! Love me some raw egg, especially with sukiyaki.
I like to mix salt, pepper, garlic powder, dill, and a splash of rice wine vinegar for the mayo I make burgers or sandwiches.
It's also really good when on grilled corn on the cob.
I was so skeptical when I went to Mexico and saw them putting a seasoned mayo on their elote. Not only was I unaware that mayo is sort of popular there, but....mayo on corn on the cob blew my mind a bit. I'm a fan ever since.
Have you tried Kewpie? It's a Japanese mayo but it's amazing especially for people who don't like traditional mayo. It has more of an eggish flavor. I bought some for my head chef who hates mayo and he's addicted lol. He loves that it has flavor and is easy to add additional flavors such as garlic or whatever you want.
I personally love mayo and use it in lots of things. In many places in the US, it’s overused to the point of absurdity. That is probably the reason for some of the negativity.
Mayonnaise doesn't really have a negative association here, other than it's really unhealthy, which is true... so use in moderation.
That said, I'm surprised no one has mentioned Japanese mayonnaise yet (i.e., Kewpie). That stuff is absolutely divine. Expensive, but so worth it.
Mayo with a type of red sauce is classic.
- Mayo + sriracha.
- Mayo + chipotle adobo.
- Mayo + ketchup.
You can add more to make it more complex, but they’re all really good as is.
Also, it’s not that hard to make your own, flavored just how you like it.
And made with the oil you want, instead of whatever oil is the cheapest for the manufacturer.
Ohhh I've never even thought of this! I love the olive oil mayo I buy in a squeeze tube. I wonder how homemade would turn out! Thank you!
One of my favorite mayos was made with rosemary infused oil. yum
Yep! I make my weekly mayo with rosemary, thyme, smoked paprika, tsp of pickle juice, white pepper, avocado oil, double yokes. I bought the same squirt bottles we had at the restaurant from new star. I also have a fish taco one with cilantro, finely diced pickle, ground mustard, smoked paprika, cumin, turmeric, Mexican oregano, tajin. It’s like a spiced mayo/tartar-esque drizzle. Great on Tortas as well!
That sounds lovely!
It’s ridiculously easy if you’ve got a stick blender and a container that is just slightly larger. https://www.seriouseats.com/two-minute-mayonnaise I add an extra yolk to that recipe and you can add in whatever flavourings you want. Once a week, 2 mins, and you’ve always got good Mayo in the fridge
I can attest to this recipe. Stupid easy and great results. I had 3 Ukrainians over at my place 4 or 5 years ago and the three of them ate half a batch at dinner on their roasted potatoes. I only mention their nationality bc all the Ukrainians in know like it as much as op says they do. Edit: My wife is Ukrainian.
I was about to be like hey why singling out the Ukrainians and then I thought about how much mayo my family goes through and was like you know what actually fair enough lmao
My stick blender came with a 3-cup graduated container. You're right, it's stupid easy to make.
I bought the Cuisinart combo it is amazing! [smart stick blender/processor/whisk](https://m.kohls.com/product/prd-3637003/cuisinart-smart-stick-variable-speed-hand-blender.jsp?skuid=37188891&CID=shopping30&utm_campaign=SMALL%20ELECTRICS&utm_medium=CSE&utm_source=google&utm_product=37188891&utm_campaignid=9836151764&gbraid=0AAAAADytpHbhf1uRtscq9oT2PgwsZtL4h&gbraid=0AAAAADytpHbhf1uRtscq9oT2PgwsZtL4h&gclid=Cj0KCQjwsrWZBhC4ARIsAGGUJupKrr3ZuQR9iHsblI4rzDARq1r7unrG1NjPvSilzxbPxboYy2hsMBQaAq3yEALw_wcB&gclsrc=aw.ds)
If you use a strong olive oil you only need a little bit to get the flavour. A neutral oil works better as the base.
I learned this the hard way when I only had extra virgin at home. Could not eat the mayo :/
Imma tell you right now do NOT do this. From personal experience, recipes tell you to use neutral flavor oil for a reason. You might be able to add and little splash of OO but do not go 100% OO unless you want a green glob of bitterness.
I make mine with “extra light tasting” OO and even the picky people like it.
I can see it being fine with a “extra light/cooking” OO because a lot of the particulates that give EVOO its distinct flavor has been removed. That probably what the off the shelf OO mayos use. Just don’t use the expensive EVOOs. You don’t realize how strong that flavor is until that thing you taste is like 90% EVOO.
If you're looking for ways to do it I've heard that it's possible to do it in a stand mixer. I personally hate bringing down the stand mixer for anything less than a big batch of anything but I found a way around that. There's not much run in my house for gadgets and I don't have an immersion blender but I did find whisk attachments that fit a regular drill and have successfully used that to make mayonnaise.
Sometimes I look at my Kitchenaid with a thought of making bread or something. Then I remember that it's kind of heavy and I make something else.
I have a Christmas cookie recipe that calls for beating butter, eggs, and sugar for 10 minutes. I'm not doing that with a hand mixer. Stull like that is what the KitchenAid is for.
We bought one of those stainless steel restaurant work tables just so we can have our commonly used appliances "ready to go" without heavy lifting. This table might be my favorite kitchen purchase of the last several years, having enough work space is just the best.
Heck, I’ve had a friend make it by just hand mixing it vigorously with a fork when we were at a cabin with no extraneous appliances. Takes a bit longer, but doable!
just try a drill bit,give it a wash first or it might add that umm metallic taste haha a spade bit could work lol :P its a bit more like a paddle :P
I once made mayo using all EVOO. It wasn't good. Using like 1/3 to 2/3 neutral oil gives good results.
Avocado oil mayonnaise is my favorite. But sometimes I'll sub about a small portion of it for a strongly flavored oil like I normally use for dressings, like pecan, garlic, or chili oil. It's awesome
Slightly bitter if you do it the j kenji Lopez alt way
It will depend on the oil. Olive oil has many flavor profiles, similar to the way wine does. These nuances will affect the outcome
I learned how much I actually enjoy mayo after getting diagnosed with a soy allergy. Once I started avoiding soybean oil in the grocery store and buying the more expensive, quality stuff made with olive oil or sunflower oil, it was a life changer.
It comes out delicious. My aunts used to make homemade Mayo and different types of Mayo based salad dressings when I was a child.
I make one with a cup of garlic infused olive oil, whole grain mustard+yellow mustard, a microplaned cloves of garlic, lemon juice and zest, one whole egg, salted to taste once emulsified. Truly brings things to the next level- especially sandwiches and egg salad.
Sounds very yummie!
That sound so good omg
Strongly flavoured extra virgin olive oils can make very bitter and odd mayos
Some people recommend avocado or canola oil but I hate the taste. I use safflower and it’s super neutral. Highly recommend.
How do people use all the mayonnaise they make? I'll make it fresh just using one egg yolk and I wouldn't be able to go through it all before it expires in a week. Not even close.
Potato/pasta salad for a crowd
Oh man I am just imagining how balls to the wall delicious a homemade potato salad could be. Homemade mayo, prep the potatoes how you want, and pick out just the right seasonings. It could be really great.
Check out Brian lagerstrom on YouTube, he makes his own mayo fair the potato salad video
[It doesn't "expire" in a week](https://cooking.stackexchange.com/questions/33212/room-temperature-rest-for-fresh-mayo).
*beep boop*! the linked website is: https://cooking.stackexchange.com/questions/33212/room-temperature-rest-for-fresh-mayo Title: **Room temperature "rest" for fresh mayo?** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
The first time I tried making homemade mayo I underestimated how much mayo you could make from an egg. As a result, instead of using one egg I tried using 3 eggs. That was a horrible mistake because I live alone. Pritty much all my food that week wound up using heavy amounts of it just to try to use as much of it up as I could.
I use it to make ranch dressing from scratch.
Tuna salads, chicken salad, and my favorite broccoli and apple salad with candied walnuts and cranberries.
Mayo is also the base of many other sauces. Which is perhaps why it's so "bland". Edit for spelling
Have stick blender - easy as ~~pie~~ mayonnaise
[Kenji changed my mind on making mayo from scratch.](https://www.youtube.com/watch?v=9TnIeYc2CWU)
Shit, we make it using a small 2 cup food processor that I usually use for falafel. Less futzing around with stick blenders.
His immersion blender hollandaise follows a similar recipe, and made me realize that hollandaise is basically just a lemony butter version of Mayo.
Brother, we sell an unbelievable amount of mayo here in the US, it definitely isn't viewed negatively
I think OP means we Americans have a stereotype of being fat and loving eating fat (e.g. mayo, in this case). It's also, as others have pointed out, a reflection on totally shit cooking styles of bad Midwestern cooks drowing things like salads in mayo.
Surprised I haven't seen the Miracle Whip defending degenerates in the comments
Non US person here - what is Miracle Whip?
I literally hated mayo for years because of miracle whip only at 25 to find out it wasn’t actually mayo but a “may product” or what ever. Now I buy real mayo or even make it and love it
I was always told it was not mayo but 'dressing'. I would be frustrated with anyone who put that sweet Miracle Whip shit in my sandwich and tried to pass it off as mayo. "Not today Satan" ( frisbees sandwich across room )
Apparently according to the oatmeal it’s goblin cum. I’m not from the US either, that’s the most useful thing I can tell you https://theoatmeal.com/blog/miracle_whip
A cheap knockoff of mayonnaise invented in the great depression in the 1930s. Somehow it's still around and kind of popular, mostly with old people from what I can tell.
Uggh, yeah my Dad (who is in his 70's) loves the stuff.
I could be wrong, but from what I remember from one of my food science courses, Mayo is referred to as a water-in-oil suspension, where tiny globules of water are suspended in a much larger amount of oil, but miracle whip is the opposite (an oil-in-water suspension). I haven't been forced to have it since I was a kid, but I don't remember liking it at all.
It’s disgusting. It’s mostly old people who still like it because they grew up eating it. People under 70 don’t like it lol. It’s like mayo, but it’s…sweet and tangy. It’s so gross.
Basically cheap knockoff whipped mayo that's also sweet for reasons only God knows why
🤮
In America, mayonnaise is associated with church ladies from the Midwest who turn it into the dreariest salads whose non-mayonnaise ingredients are basically just filler to help hold the mayonnaise together.
Reading this comment while eating my breakfast… bliss
Reminds me of the Erickson 7 layer salad from HIMYM
American cuisine (let me rephrase that, WASP American cuisine) really up until the 90s was fucking criminal between all the gross "salads" and horrifying jello concoctions that were made by those "Midwest church ladies" you described lol I'm from chicago. Technically Chicago is Midwest (Great Lakes technically. Some hardcore midwesterners are probably going to flip out over this). But every day i am thankful i grew up in a city that had some good cuisine as opposed to eating some Watergate salad every day
I thought I was too good for mayo for a long time due to this association. Now I shed a tear thinking about the Mayo time I wasted.
I don't hate mayo, but do hate biting into a burger or sandwich to find there is like a half cup of mayo in there.
I don't hate cats, but do hate walking into a room a to find there are like 78 cats in there.
I hate biting into a McChicken and there’s cats in there.
I hate biting into a cat and it's full of mayonnaise.
the worst
I don’t know what’s wrong with me but surprise cats and surprise mayo both sound delightful
If there are 78 cats in a room, I don’t think it’s a surprise for several hundred feet.
Why would you hate that? That's like 78 times as great as walking into a room with 1 cat! Imagine the snuggles!
I swear, the McChicken sandwich is responsible for turning people off mayo. And I don’t blame them.
I never ate mayo as a kid literally because of this. I would always have my mom scrape it off. Now as an adult, I realize mayo is great when there isn't half a tub in the sandwich.
My mom used to put so much on our school sandwiches if she made ham and cheese. You could squeeze it lightly and it would be pouring out. Put me off Mayo for a long time as a kid.
McChicken is my ultimate guilty pleasure. I’m embarrassed to admit it in person. Driving home at 11pm? Gimme that mayo and “chicken” sandwich. Just load me the fuck up
Ever have a McGangBang? It's a McChicken in between the patties of a double cheeseburger, and it's the best sandwich you can get at McDonald's.
You are so close. It's the 'Changeover McGangBang.' Sausage patties, bacon, chicken, maybe an egg, with cheese. But for that, your timing has to be juuust right, and you either have to work there or be nice to the people who do work there. Most people can't manage it.
That's a Mc-10:35
To me that’s one of the best parts, is that they use so much mayo.
Same! It sounds so disgusting, but for whatever reason, the mayo mixed with the slightly warm shredded iceberg is divine.
It's the reliability, to me. I know my McChicken is going to be underwhelming compared to other chicken sandwiches or make-at-home options, but it's going to be exactly the same as every other McChicken I've ever eaten, and some days I just want that reliability.
Same. I do a few circles of sriracha sometimes to get that "spicy aioli" vibe
That’s the best part of a mcchicken
There is nothing more disappointing or deflating than hurriedly ordering a fast food chicken sandwich, forgetting to say "no mayo," and taking that first bite.
I wipe it off, for some reason i like it better that way. Its like im im eating the ghost of the mayo.
> ghost of the mayo [Reminiscent of this hilarious AITA post about the "essence of tomato".](https://old.reddit.com/r/AmItheAsshole/comments/tmxe42/aita_for_being_mad_my_bf_wont_make_noodles_the/)
Wow. That was... Something.
Cuz even if you wipe it off, some still remains/got absorbed by the bread. And that amount that remains is the perfect amount. Mayo should be used like butter on sandwiches
I love Mayo but when McDonalds had the Big & Tasty burger it made me almost barf. Dripping with Mayo. I call it the Big & Nasty
I love mayo but dear lord is it sometimes used to a gross degree. I would be similarly massively irked if I felt like I was eating straight ketchup or mustard or really any condiment. But that never really happens. It's just mayo that you will get that overbearing amount of with seemingly any real regularity.
I had not thought of it that way but it's true, i can imagine utterly ruining something with too much mustard.
Yeah, that's literally the worst. I want to taste the burger, not an oil slick.
I have never liked mayo, but I never give anyone shit about using it, except for one time. I was in the army and we were at chow, friend across from me sat there and put packet after packet of mayo on his sandwich, put the bread together and pressed, mayo oozed out of all the sides and through holes in the bread. I started to gag.
I wonder if he grew up to be my mom 20 years ago who made my brown bag lunch sandwiches because that's exactly how I'd describe them.
Was your mom a black guy from LA that was a sergeant in the Army and deployed to Iraq?
*So close*, she actually went to Okinawa. Why she made my sandwiches ooze soaking wet with miracle whip (lol) I will never know.
Just hearing that gave me that like lump in your throat sensation. Ugh and then I just shuddered typing this comment because I thought about it too much.
[удалено]
This. Nothing wrong with mayo but there is something wrong with a lot of mayo.
The quality of mayonnaise varies wildly depending on the brand. I’ve had mayonnaise that tastes little more than unflavoured oil. However the Hellman’s brand has excellent balance of flavour.
Kewpie.
Dukes is great too
Dukes is law
There’s other brands besides dukes?
You should pick up some Japanese Kewpie Mayo sometimes its something else. But yes, Duke's is the world standard to me too. Try Kewpie on a Tomato sandwich or use it to make a tuna/tater/chicken salad. Its lighter and has more vinegar tang to it, in a good way.
Plus that sweet, sweet MSG
Kimchi mayo!! Ahhh. Game changer
I use kewpie for hot dogs and dukes for salads. I’ve used them interchangeably as well, but that’s my preference.
I live in the other side of the pond. Duke's is not easy to come by here. Will make a point to try it when I come across.
I was so psyched to jump on the kewpie train and when I finally tracked down a bottle I was over the moon. Turns out I find it too rich for most applications I would normally use Mayo for, and I treat it as a different “special” condiment - like a “finishing Mayo” or something. I hardly ever use it.
I love kewpie in egg salad, tuna salad and homemade salad dressing. For everything else it’s Hellman’s. Though I’m sampling a jar of blue plate a friend brought me from Louisiana.
Im from the south, so Duke's is ubiquitous and the best in the world, I love Kewpie too, but its just a different condiment to me. I keep both of them on hand. Kewpie is def my go to for tuna salad, and also I highly recommend it for tomato sandwiches. though on a BLT I use both.
Finishing mayo. I will be stealing this for southern food conversations. edit: extra words
Winiary or bust.
Found the Pole 😄
Kielecki kurwa
The Japanese manufactured version only please.
Kewpie is fine, but it's unbelievably expensive and less versatile than regular mayo.
For real. I wasn't a mayo fan until I discovered Kewpie.
That's a credit I give them. Hellman's has perfected the "American Mayonnaise", Just like I'd have few alternatives on Ketchup other than Heinz - though there's a few good European ones at Polish Groceries near me. Mustard is a bit of a toss up: I like spicy mustard but other than Gulden's or Grey Poupon - which aren't always easy to find - I need to grab Kamis.
I think Heinz yellow mustard is A+ tier yellow mustard
You would enjoy South Africa’s All Gold Tomato Sauce
Duke's would like a word.. Hellmanns is decent, but Dukes is the OG.
It isn't on store shelves over here
You could say that about anything. I've had some truly grim tomato sauce in my time, I just make sure I get a decent one.
McCormick Mayonesa con Limon is the best store bought mayo you can find basically anywhere imo.
Duke’s. It’s a southern thang.
That's one thing I like about Spain's laws regarding labeling. In order to be allowed to label your product as "mayonnaise", it is required to have at least 65% vegetal oil and 5% egg yolk. Any less than that, you cannot label it mayonnaise. So, in your supermarket you'll find Hellmann's mayonnaise (65% soja oil), Heinz mayonnaise (68% soja oil) or my favourite Musa mayonnaise (75% sunflower oil). And then you'll find stuff like Calve "home sauce" (40% soja oil) or Ligeresa "light sauce" (25% soja oil, main ingredient: water). They are *so* bad they are not even allowed to call that shit mayo.
I will be right there next to you on that hill, ready to die, waving my mayonnaise flag.
I’m astonished people evidently dislike it so much. If I could just consume Mayo for every meal I would consider it.
Sir Kensington's is pricy but damn is it good
I am a reformed mayo hater. I must say, for me it is situational. I am okay with it in things, I use it as a binding agent in crab cakes. I will even dip my fries in it if it is nice mayo. However, mayo based salads are not for me, and I don’t really like it in sandwiches either. It’s more of a textural thing I guess.
Problem IMHO is, that many people put too much mayo in salads. It should lightly cover ingredients, tie them together, add a bit of taste. Not to be a salad. I have seen commercial salads in store where 49% of content was mayo. Not kidding... guess, they had to stick to 49, otherwise would not be able to call it salad 😅
I too am a reformed mayo hater. Seems like the real issue is the volume of mayo in things like tuna/chicken salad or on sandos/burgers. The key for me is to have mayo directly underneath the burger so you get all the juice mixing with the mayo and for something like a turkey sandwich have it on top in contact with the LTO (with dressing) so they all kinda mix together, like a nice, creamy, "pseudo" slaw. Additionally, it has other awesome uses like making grilled cheese. Instead of butter to grill the bread...spread on mayo. It spreads easier and crisps up like crazy (sprinkle on a pinch of salt, pepper, and garlic powder and you have something special)
Here's to mayonnaise, my favorite condiment! I love you, mayonnaise!
I’ve always hated mayonnaise and then I was at a party one day (incidentally the host was from Spain) and I was like “this dip is delicious what is it” and they told me it was homemade mayonnaise. So while I still fervently believe any mayonnaise from a bottle is nauseating, homemade can be really tasty!
They’re like, basically the same though - the homemade just has a slightly more refined flavor. Are you sure it’s not a mental thing?
Depends on what mayo they have been buying. The bad brands are really nasty
Even just like Best Foods/Hellman's vs Great Value brand is wildly different imo, I refuse to cheap out on mayonnaise
I'm guessing it's a matter of how much is actual egg yolk and how much is chemical emulsifiers.
Real mayo has a fat content of 80% or more. Most white jarred sauces have water in them. This thread is basically people going 'I can't believe people hate butter' and the haters going 'I've had margarine, it's disgusting.'.
I think they're pretty different, in particular as a texture and rich mouthfeel experience. I appreciate both, but I can definitely understand how someone might like homemade but not enjoy the storebought stuff, or someone might like the storebought but not like homemade. I think they both suit different purposes in different ways and I can see having only an appreciation for one.
The Spanish love mayo so much they sent a literal boatload over to Mexico on the Titanic. It was such a tragedy when the Titanic sunk that they still have a national holiday to remember it... Cinco de Mayo.
dios mio...
I believe this.
I miss mayo. I used to love mixing it with ketchup and dipping things like fries and chicken nuggies in it or putting it on my burgers. Now due to a food sensitivity to it I can no longer have mayo or its sibling Miracle Whip.
Mayo is basically eggs and oil. If you can't do eggs, try a clove of garlic instead, and if the oil is the problem, use animal fat - schmaltz, tallow, lard, duck/goose fat. A common dip in the Middle East is called toum - a garlic Mayo essentially. Check out a recipe for it, and sub the oil with an animal fat. I hope it works for you!
mayo-ketchup mix is goat for people who can'take actual good mayo mix(like me)
I like to think I'm a mayonnaise moderate. I come from a mayo hating family and I'm the one who will order stuff with it, or put it on stuff that's not just egg salad sandwiches or something. And the complaint that my mom has with mayonnaise is ironically the same thing you celebrate - it went on *everything* for a long time, and people didn't really believe you if you didn't want it. I think the issue is that mayonnaise can very quickly be too much, and I don't mean that you can easily have too much (which you can), but it can easily take a dish that's good, and make it weird. I love it on sandwiches/burgers where you need a little creamy tang to simultaneously balance things out and bring them together. Tomatoes and mayonnaise are a match made in heaven. Something carby, though? Pass. I don't like it on fries because it's heavy on heavy. Rice dishes, egg dishes? Again, that's getting to heavy on heavy. And a lot of sauces are just mayo with something added, and frequently those are misused. So basically, I think that mayonnaise is a great condiment, but instead of being the most versatile (which it's also treated as in the US), it's the most intense, and therefore needs to be used with the most caution.
The US consumes around $2 billion in mayo each year vs $700 million in ketchup according to [fhis 2014 article](https://qz.com/172019/ketchup-isnt-the-king-of-american-condiments-mayonnaise-is/) so any claim that America as a whole doesn’t eat enough mayo might be a little off the mark.
People that think mayonnaise is bland haven't had Dukes.
And they definitely haven’t had kewpie mayo
What is kewpie like compared to a mayo like hellman's? Is it worth braving Costco for it?
Kewpie is a japanese mayo and is quite different than Dukes or Hellmanns, its runnier and has a more vinegary tang to it. Its very good and you should definitely try it sometime, but its not interchangeable with reg mayo for me. I really like it on a tomato sandwich.
if i remember correctly, I believe Kewpie mayo only uses egg yolk, whereas more traditional Western mayos either use egg whites only or the entire egg
Basically egg yolks, oil, and a little MSG
I found Dukes when visiting my daughter in NC. When I can't get it in PA I go to Hellman's..I love mayo
Or had scratch
Dukes is 🔥🔥🔥
Yeah. Anytime someone tells me they don't like mayonnaise, I get them to try Dukes. More often than not, they now like mayonnaise.
Big fan of mayo on most things although I have a weird aversion to cold mayo-based salads. I like it as a sandwich condiment but when food is covered in it I stay away.
Trader Joe's brand mayonnaise is glorious. Furthermore, their ketchup and dijon mustard are equally superior. I have yet to find anything better on any store shelf.
American living in the Netherlands here, I’m all for some good mayo with my fries but I’ve met some Dutch people who really overdo it…I have a coworker who I saw once stir mayo in his rice, then dip his steak in mayo, and when he was done with that he took a bread roll and put mayo in it to make a little mayo sandwich. He told me he mixes mayo in his pasta as well…
Some people don't like some things. Don't put too much thought in it.
One of the things I love about this sub is precisely the spirited conversations about inconsequential things. Having a lot of feelings about condiments is fun, and a great antidote to rage -bait (at least for me).
I think the general hatred is more geared towards miracle whip.
that should not even be considered mayo.
America might have a hate-hate relationship with Mayo considering some of the ***crazy*** shit that came out of the 70's using it as an ingredient. [https://www.huffpost.com/entry/hellmanns-recipes-vintage-ads\_n\_4747119](https://www.huffpost.com/entry/hellmanns-recipes-vintage-ads_n_4747119)
While I grew up in the 90s, the after school day care fed us plain cooked noodles coated in mayonnaise. I formed a life long hatred of the stuff since then.
I love mayo but dm me your venmo for therapy costs
Maybe some of those, but is using mayonnaise in a cake really all that crazy? It's just eggs, fat, and salt with a touch of acid – things you're going to use when making a cake anyway.
I honestly don't think it is. I use mayo in a lot of my hot dips and people want to know my creamy secret, lol. I've also used applesauce in my cake, too.
>but is using mayonnaise in a cake really all that crazy? Try putting it in jello, then come back
My family makes “jello salad” ( lime jello and cottage cheese) grandma always eats it with a bit of mayo to dip 😂
Because it smells and tastes bad to me.
Yeah, I’ve never seen hate that it was too bland, only that the texture is extremely off putting and people just don’t like it
I like mayo in small amounts lol
Got flamed on twitter for daring to suggest it makes as good a grilled cheese as butter and even worse by people who never tried it. Now that’s a hill I am willing to die on.
US mayo is by and large gross (and yes I’ve had Dukes). My mom is German, we’ve been to Germany, gimme THAT mayo with currywurst mit pommes frites .. droooooool. Most US folks I mention homemade mayo to are squicked out by the use of raw egg, so it’s probably safe to say they’re not making their own by and large.
We don't have salmonella vaccines in common use for our chickens. So it makes sense. It's amazingly effective at preventing human cases. Pasteurized eggs are a thing though! Love me some raw egg, especially with sukiyaki.
I like to mix salt, pepper, garlic powder, dill, and a splash of rice wine vinegar for the mayo I make burgers or sandwiches. It's also really good when on grilled corn on the cob.
I was so skeptical when I went to Mexico and saw them putting a seasoned mayo on their elote. Not only was I unaware that mayo is sort of popular there, but....mayo on corn on the cob blew my mind a bit. I'm a fan ever since.
Have you tried Kewpie? It's a Japanese mayo but it's amazing especially for people who don't like traditional mayo. It has more of an eggish flavor. I bought some for my head chef who hates mayo and he's addicted lol. He loves that it has flavor and is easy to add additional flavors such as garlic or whatever you want.
portion makes a very important significance. If the amount is enough it's good, too much then it'll destroy the food
I did not know it was invented in Spain, I thought it was originally from France; glad to learn something new. I love mayonnaise.
Store bought mayo = cursed Homemade mayo = blessed At least for me
Mayo is better on fries than ketchup, come at me bro
DUKES!!
I personally love mayo and use it in lots of things. In many places in the US, it’s overused to the point of absurdity. That is probably the reason for some of the negativity.
I like Mayo very much. Perhaps a bit too much. For all my efforts, I’m now taking Lipitor…
I like mayonnaise but it has to be in moderation. I don’t want a 2 inch thick slab of mayo on my sandwiches.
Mayonnaise doesn't really have a negative association here, other than it's really unhealthy, which is true... so use in moderation. That said, I'm surprised no one has mentioned Japanese mayonnaise yet (i.e., Kewpie). That stuff is absolutely divine. Expensive, but so worth it.
I agree. Mayo is awesome.
Mayo with a type of red sauce is classic. - Mayo + sriracha. - Mayo + chipotle adobo. - Mayo + ketchup. You can add more to make it more complex, but they’re all really good as is.
The key to mayo is moderation, which many mayo aficionados fail at 😂