NatashaC Posted February 1, 2014 Share Posted February 1, 2014 Hi everyone :-) Sooo...I've been lurking for awhile now. Sorry. I'm on day 23. I won't lie. It's been tough. But fun too! I've gleaned LOADS of info from you guys so thanks for that!! I do have a question though. I have read every mayo thread on this forum (I think) but can't find the answer to this question. So I have never had a failed mayo. Yay! (Granted I have only made two batches) But the last batch I made was definitely too...lemon-y for me. I know others have said use ACV so thought I would try that. However...the only ACV I have is the raw unfiltered kind from Bragg's. Does anyone know if this tastes...stronger? Than the kind you get at the grocery that does not have all the floaty stuff in it? I'm not excited about ending up with a mouth puckeringly tart mayo. Any help would be appreciated!! Cheers! Natasha From the frozen tundra of Iowa Edited: for spelling errors. Sorry! Link to comment Share on other sites More sharing options...
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