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submitted 1 month ago by Reverendender@sh.itjust.works to c/Dullsters@dullsters.net

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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.

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[-] acockworkorange@mander.xyz 7 points 1 month ago

It doesn't keep long. I love mayo, but I'd have trouble finishing all that. May you enjoy it to the fullest!

[-] janus2@lemmy.zip 8 points 1 month ago

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

[-] acockworkorange@mander.xyz 5 points 1 month ago

I have used mayo on (cheap, frozen) pizza. I'm no stranger to mayo-adjacent crimes :D

[-] Hamartiogonic@sopuli.xyz 3 points 1 month ago

I’ve heard of mayo pizza before. I recall the was a restaurant that did that. Never tried it myself though.

[-] homik@slrpnk.net 4 points 1 month ago

Lots of restaurants in Finland do that. It sort of works. Different, of course.

Some also sell dips on the side.

[-] Reverendender@sh.itjust.works 6 points 1 month ago

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.

[-] Rothe@piefed.social 6 points 1 month ago

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.

[-] wyldrstallyns@lemmy.dbzer0.com 2 points 1 month ago

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.

[-] Einskjaldi@lemmy.world 4 points 1 month ago

While fake stuff is an issue, it's not quite as bad as that despite what that one report on the news said. The majority of Olive oil is fine and most of the fakes are olive oil from a different country pretending to be from Greece or Italy, or standard police oil pretending to be extra virgin. There are actual fakes like you described but I think that's less than 5 percent.

[-] wyldrstallyns@lemmy.dbzer0.com 1 points 1 month ago

IIRC, the USDA does not have a single "minimum olive oil content" percentage for a product to be called olive oil, and the labeling requirements in said "country" are shameful. Also, "5%" is stupid generous.

[-] Einskjaldi@lemmy.world 1 points 1 month ago

Add some extra salt and vacuum seal half of it and keep in back of fridge, it will last longer like that.

[-] wyldrstallyns@lemmy.dbzer0.com 2 points 1 month ago* (last edited 1 month ago)

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. 😅

[-] Bluewing@lemmy.world 5 points 1 month ago

I'm impressed! I have never attempted to make home made mayo myself. I should try to do it before I die.

[-] Bluewing@lemmy.world 3 points 1 month ago

Sigh, my wife just drove 40 miles round trip to get a jar of mayonnaise to make potato salad. We do have all the required items to make it at home.

And the worst part of it all-- The grocery store was out of real mayonnaise so she came home with Miracle Whip......

[-] Jarix@lemmy.world 3 points 1 month ago

Hey my brother made 3 different kinds of mayo. He now knows that the specific oil used that he absolutely cannot stand is avocado oil.

[-] Rothe@piefed.social 3 points 1 month ago

That's interesting. Usually avacoda oil is counted among the neutral oils.

[-] Jarix@lemmy.world 3 points 1 month ago

Could simply be reactive with some of the other ingredients that causes a unique flavour in mayo. He identified it specifically as the flavour in chosen mayo that he really dislikes

[-] wyldrstallyns@lemmy.dbzer0.com 1 points 1 month ago

Because its label has more avocado in the graphics than the oil does.

[-] Mouselemming@sh.itjust.works 3 points 1 month ago

I bet it would make a tasty macaroni salad, leaning into the Italian side.

[-] Nyxii@lemmy.world 2 points 1 month ago

If it feels a bit too rich, do half evoo and half neutral oil. I usually keep evoo low in my mayo and I find it to be much better. Hope you enjoy!

[-] Reverendender@sh.itjust.works 1 points 1 month ago

Thanks! I did not know that.

[-] sad_detective_man@sopuli.xyz 2 points 1 month ago

How well does this keep? Uncooked yolk has got to spoil crazy fast, right?

[-] wyldrstallyns@lemmy.dbzer0.com 6 points 1 month ago* (last edited 1 month ago)

IANAFS, but I believe the emulsion acts as a barrier to that, insofar as diffusing the egg into fatty non-Newtonian gel, along with salt & acid that retard the rot process. To say nothing of the antimicrobial effects of allicin in raw garlic. 🤩

For example, the crema used on the beloved eloté is often kept at >70F (sitting in the shade [maybe] of the food cart counter), and furthermore, aioli predates the invention of refrigeration. (eg. badgirs, yakhchāls, malqafs)

[-] sad_detective_man@sopuli.xyz 4 points 1 month ago* (last edited 1 month ago)

That's actually pretty dang cool. I forgot garlic and salt be like that. Thank you for explaining

[-] Reverendender@sh.itjust.works 4 points 1 month ago

It’s got a lot of vinegar and salt acting as presevatives

[-] JillSteinsPuckeredAnus@lemmy.world 0 points 1 month ago

I "made mayonnaise" too!

this post was submitted on 05 Aug 2026

101 points (96.3% liked)

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