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I'll have to try that out. My current version substitutes mayonnaise in place of the yolk and oil, and just mixes it with lemon juice, dijon, garlic powder, and
by itronitron 1y ago
I'll have to try that out. My current version substitutes mayonnaise in place of the yolk and oil, and just mixes it with lemon juice, dijon, garlic powder, and pepper.
- dgacmu 1y agoI use mayo as the base also, but: I make my own mayo, which I cannot recommend more highly. The serious eats stick blender recipe changed my mayo life: It's easier to just make some on demand then to keep store-bought stuff on hand, and it's _so_ much better. (And customizable - I usually make mine with a little more garlic. This last time I tried making it with a whole-grai. Mustard and the results were delightful.)
- what 1y agoIn what world is it easier to make mayo on demand than to keep a tub in the fridge and scoop some out when you want it?
- tptacek 1y agoOnce you know how to make it, buying it is a little like buying toast. It's extremely simple. Faster, in fact, than making toast.
- dgacmu 1y agoI never have to worry about stocking it and checking to make sure it's still good, etc. I always have eggs, lemon, mustard, garlic, and oil on hand. And then I have a small tub for two weeks. It's literally a three minute recipe that I can autopilot.