| FOOD Another question. Do you make your own mayo?
- Thread starter TerryP
- Start date
Duke's makes my mayo.
TerryP
Staff
I don't get this. Why? It's easy, yes. It takes NO time to make your own.
I've got three in the 'fridge; one with a dill flavor, one with horseradish, and the other just ... well, mayo.
(Reminds me of putting a touch of melted butter on a roast beef sandwich the other day and Ashley yelling "what?!" She didn't after she tasted it...with the horseradish mayo.)
TerryP
Staff
@Brandon Van de Graaff do you have pepper jelly in your fridge?
We don't use it often so usually buy . I've made it before but only once or twice
For me it's simply that regular mayo, especially Duke's (Bama in a pinch) is just fine for my needs. I'm much pickier on things like BBQ sauce or cocktail sauce... make my own in those cases. Only thing that I can't seem to get how I want it is homemade ranch... I've only tried a handful of times over the years, but can't ever get it where I want it. I need the recipe from Baumhower's or Buffalo Phils.
No. I always keep preserves and jams that are homemade (by others), but I've never been into pepper jelly. My dad and grandmother loved the stuff, but it's a no from me.
TerryP
Staff
I was filling out a grocery order earlier and noticed I was getting low. I gotta make some more. And, as often as is the case...my mind wondered if anyone else here, did it "my way."
I don't eat it often. Well, not exactly true. I used some of it the other day (chives, diced green onions, mixed with sour cream) on a baked potato.
In the end, it's egg whites.
TerryP
Staff
Roast beef, with a slice of red onion, and pepper jelly...
But here, I'm creating problems. I have a spicy bun recipe I use for that lunch meal.
For me, roast beef gets the horseradish sauce treatment.
TerryP
Staff
For the ranch...we're back to mayo again.
I've got one...let's see if I can spit it out.
Half and half thing...mayo to sour cream. Ya need buttermilk, or milk, at the same ratio.
I use lemon juice...a few teaspoons depending on what I'm doing.
Spices:
Onion powder.
Garlic powder.
Parsley.
Sea salt.
Chives.
Peppers...I grind mine...black.
I'll measure in the next few days...something I never do. Those are quarter and half of a teaspoon additions. And eighth, with the pepper sometimes.
TerryP
Staff
I got some "Ingelhoffer" or something like that the other day. With mayo
...used it as a base for a seafood salad. Not bad.
The fall and winter here ... it doesn't get cold enough for me to grow a good horseradish. Tried.
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