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Thread: lime mayo and (unrelated) pork stock

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  1. #1
    Join Date
    May 2011
    Scotland and sometimes New England

    lime mayo and (unrelated) pork stock

    Two questions:
    1) has anyone tried to make mayo using lime juice and no vinegar? does it work, or is the pH too high? does the emulsion "go"?

    2) i have a massive jar of pork stock from last week's maple-garlic barbecue ribs. what should i do with it?

    cheers guys!

  2. #2
    Join Date
    May 2010
    1) It should work fine because lemon juice does. But, nope, I've never tried it. Why not make mayo how you normally make it (I use half lemon juice and half cider vinegar) and then stir lime juice and chopped cilantro into it? A dollop of that would be mighty tasty on carnitas (sorry, your pork stock question led me to think of a huge pot of falling apart carnitas)

    2) Use it to saute vegetables in or make a soup.

  3. #3
    Join Date
    Jan 2012
    I generally only use lime juice in my mayo and it has always worked as long as everything is room temperature! This recipe is easy and quick: The Secret to Homemade Mayo? Patience. | theclothesmakethegirl

  4. #4
    Join Date
    May 2010
    Has the stock jellied in the fridge? If not, I'd boil it down to reduce it a bit and use it to make soup. Or to cook more pork in. If it is highly flavoured, just heat, ti into a mug, season and drink. SO good for you!

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