I've finally succeeded in making homemade mayo. Two whole times in a row! This feat was accomplished on my desk in the library - after hours. Don't bother to ask WHY I was doing THAT THERE. I would love to try using sweet pickle juice (the "no sugar added" kind) as the acid, in place of the lemon juice or vinegar. Would this work? I stopped throwing away my past mayo failures and started turning them into salad dressing instead so nothing would be lost if the mixture didn't emulisfy. Any suggestions before I give this a go? Need to wait for a time when the library is empty, it's hard to hide the sound of a screaming hand blender. I, also, plan to post this over in the Nutrition forum. I need to make more today and if it's a "no-go" I can do it the regular way.
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