Mayonnaise Cafes. Yes, really

(Stickin' with mammoth) #1
(Bacon for the Win) #2

oh man, now I want to make my mayo with rive vinegar or apple cider vinegar. And marinating chicken with it sounds delish.

(G. Andrew Duthie) #3

I’m curious how mayo could be considered “divisive”?

Agree with NelleG that it may be worth trying some mayo with ACV, instead of white vinegar.

(Bacon for the Win) #4

the only thing I find devisive is the crap they put in the commercially prepared stuff. I even have my 82 y.o. Dad making his own mayo.

(G. Andrew Duthie) #5

This. To hell with the soybean oil, canola oil, and sugar (or honey). I don’t need or want my mayo sweet, and I want it with oils that won’t kill me.

(Barbara Greenwood) #6

It’s divisive in our household - my husband doesn’t like it :frowning:

(Bacon for the Win) #7

I second this. I confess, I am a food purist So sue me. We make our own mayo, catsup, salad dressings, and other dips and sauces. Reading labels over the last few years has been an eye opener. My favorite whipping post is canola oil. If restaurants and people in general knew how awful it is it would probably disappear from disuse.

But I think I’m hijacking this thread.

Yay for good mayo!

(I want abs... olutely all the bacon) #8

ACV mayo is the bomb, it’s one of my primary mayo mixes

(Julie Anderson) #9

I typically use ACV for my mayo. I like that it has active cultures.

Julie