Delaine Ross Posted January 3, 2014 Share Posted January 3, 2014 There are tons of posts on here about how to make the perfect homemade mayo. I have to admit, I have about a 25% success rate... BUT.... I just had a mayo fail (where the consistency is too thin and it's more soupy) and added compliant hot sauce and a few spices and used it as a sauce on some salmon cakes. It was delicious. Just because something doesn't turn out the way you plan doesn't me it can't be made into something else delicious Link to comment Share on other sites More sharing options...
artsyadventurer Posted January 5, 2014 Share Posted January 5, 2014 Good save! I am very proud of myself because I just made my first successful batch of mayo! I hope it's not the only Link to comment Share on other sites More sharing options...
KathyV Posted January 5, 2014 Share Posted January 5, 2014 Delaine Ross-- when life gives you a lemon you make lemonaide. I made "lemonaide plenty of times. But I been having good luck with my mayo lately. What you did with your mayo sounded delicious Good luck your future attempts. I personally can not live without my mayo..I really have to control myself Link to comment Share on other sites More sharing options...
TrayS Posted January 5, 2014 Share Posted January 5, 2014 Soupy mayo is a really good base for cole slaw as well! Link to comment Share on other sites More sharing options...
Dublinkim Posted January 14, 2014 Share Posted January 14, 2014 I have yet to mess up mayo! I put all ingredients in a tallish Ziploc plastic container (with the blue screw-on lid) and use the immersion blender for a few minutes. It comes out perfect every time and takes all of 5 minutes to make! No "warming" the eggs to room temp or any of that stuff - throw it all in and stick the blender in! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.