cross-posted from: https://sh.itjust.works/post/64572917
I tried to use this recipe and multiply it, only to discover I had almost none of the ingredients. So mine only has white vinegar, salt, American mustard power, 4 duck yolks, 4 chicken yolks, and only 1 teaspoon of msg. I eyeballed the oil, and only used EVOO. It’s a bit sharp and tangy, but still tasty.
It doesn’t keep long. I love mayo, but I’d have trouble finishing all that. May you enjoy it to the fullest!
it can also be used as a base for salad dressing or chip dip
I move a lot and try to use up all the condiments i can before each move. I’ve done so in ways that range from creative to food crime lol
I have used mayo on (cheap, frozen) pizza. I’m no stranger to mayo-adjacent crimes :D
I’ve heard of mayo pizza before. I recall the was a restaurant that did that. Never tried it myself though.
Lots of restaurants in Finland do that. It sort of works. Different, of course.
Some also sell dips on the side.
Yeah I didn’t realize it would be quite so much. Recipe says it keeps for two weeks. It’s 16oz, so like the same as a regular jar.
Next time just use one yolk, and only a couple of spoons of olive oil and the rest being neutral oil. You will find that it taste better (all olive oil mayo should really only be used if it is infused with some extra flavour as well), while also not ending up with too much.
PSA: The vast majority of “olive oil” exported to non-producing countries is primarily shit oil like canola, etc., and should be entirely avoided, if possible.
Add some extra salt and vacuum seal half of it and keep in back of fridge, it will last longer like that.
Raw garlic is a better solution for this, IMHO, as the small amount needed to affect the spoilage rate would not be nearly as detectable as the amount of added salt that’d be needed otherwise. The margin for error is larger, too. 😅