Wide mouthed jars are usually perfect. Normal mouthed jars, not so much.
You can add all sorts of things to the mayo, like it spicy try a couple of tablespoons of Sriracha Sauce Huy Fong, it has no sugar. Or add some herbs to give it something special.
Use it as a base for creamy salad dressings.
Only problem is I can eat any of it with just a spoon if I don’t stop myself. Hey, it might be a trigger food for me???
I use my homemade mayo in a ranch dip (2 parts sour cream to 1 part mayo plus spices). I eat that dip with a spoon…
I have been making my own mayo for years like this and I love it. I’ve never made bacon mayo though and I can’t wait to try it. It sounds like something that can no longer be missing from my life.
I have added kefir whey to mine to preserve it and that definitely works well. Last time I made it I used kombucha vinegar. That was really nice. It also keeps it preserved and adds probiotics.
I’ve added all sorts of variations to my mayos. My favorite so far is Spanish smoked paprika. Spectacular.
Confession of a Ketoer; Last night I used the last of a jar of capers wrapped in anchovies…of course, they where packed in olive oil…I just couldn’t bare to throw out that lovely, infused olive oil…you know where I’m goin with this?! 
OHHHHH, I gotta try that one. Love me some anchovies and capers are just so underrated. This had me salivating. 
Definitely not a sin… I had them many years ago, and vowed never to repeat the experience!
You are just missing a fine fish. They are a heavy flavor, you have to use a light hand with them if you are new to them. They have a lot of nutrition. Blended into tomato sauce or tartar sauce they can elevate the sauce tremendously. I personally love them and think anchovy pizza is a true delicacy.
Might have to try it someday. Don’t know why I never did, but also didn’t eat a lot of pizza really.
I love anchovies! They are very used in Italy. Usually when I open a vase of anchovies in oil I’d eat half the vase just like that, from the vase.
Technically the best anchovies are the ones still in salt. They are much tastier than the ones that have been transferred to oil
I had a weird recipe of spinaches sautéed with anchovies and in the end you’d add raw shallots. It was super yummy.
Roxanne, I use the spice blend from dietdoctor.com (search for ranch dressing). It’s fantastic, cheap and easy.
Thanks…I’ve made that spice blend to put in other dishes (cabbage casserole I think?), haven’t tried it in mayo yet!
