It’s fucking gross.
The smell, the taste, the sound it makes when people scoop big globs of it. And fuck “chefs” who try to church it up and call it aioli to put it on everything.
Your “secret sauce” isn’t a fucking secret it’s fucking mayo and go fuck yourself I don’t want it.
You must log in or # to comment.
Yeah, I was surprised when I realized Japan loved it so much. Them and my grandmother. I actually like it but in much smaller amounts.
Take an egg yolk. Add half a teaspoon of Dijon mustard. Teaspoon of olive oil. Mix. Then as you continue mixing vigorously, very slowly add some neutral oil, preferably peanut or sunflower but go with generic veg oil if it’s all you have. Stop when it’s not a liquid anymore.
This is mayo. What you get in stores and 95% of restaurants is not.
Yes I’m a food snob.
I tell people that once you make your own mayo with quality ingredients you’ll not want to buy the mass produced stuff. I started making it because everything in the stores uses the cheapest fucking ingredients possible. To your point, it’s eggs, oil, acid, and spices. Not a lot to hate there.
When did Peanut become a neutral oil? The flavor it adds is one of the two reasons I usually see it in a recipe (the other being high smoke point).
I’m not big on mayo in general and never have it in the house but Kewpie is pretty good on sandwiches
Even real mayonnaise comes across as super eggy though.
Eggy flavor comes from the yolk. If you don’t want that, you can use eggs whites as your emulsifier. So long as your measurements by weight or volume are the same, whites work just as well as whole eggs.
I love mayo, but I thank you for your service in providing a truly unpopular opinion.
THE SMELL.
This is the unpopular opinion forum, so here goes: I think the same thing about mustard. :p
I don’t like gobs of mayo, but I like it as a garnish for some things. Even as a dip for fries (another unpopular one probably). Can’t beat a fresh tomato and mayo sandwich.
Crucial question: salt and pepper on the tomatoes?
Not a huge pepper fan, but maybe a dash. Salt depends on where the tomato was grown. My grandfather used to grow his by salt water, and they were perfect off the vine. Importantly, fresh tomato also implies fresh grown and not like most of what you find in the grocery store.
I genuinely regularly forget that other people consider mayonnaise to be food. The result is that people ask me if there is anything I don’t eat, I tell them the real foods I don’t like, and then they serve me something with mayonnaise in it, and I’m surprised and confused why they would do that before I realise that to normies, this is acceptable.
Is this 4chan copypasta? Nobody thinks Mayonnaise is a food because it’s a condiment. I wouldn’t think to reply ketchup either.
And what’s with the ego about it? Disliking a condiment doesn’t make you better than “normies”
I never forget
This is a very strong reaction to the existence of mayo. 🤣
great way to stabilize eggs past their shelf life, though
and in some impoverished communities that is a big source of protein
Im weird in that I hate mayo, but I like a lot of foods that use mayo as an ingredient… if I do have to eat something with just mayo in it it does make me gag tho
Spread mayo on the outside of your grilled cheese before cooking and use no oil/butter/lard in the pan for the best grilled cheese sandwich ever.
Do the same thing with butter and it’s not gross
There is absolutely no mayo flavor. I’m a mayo hater and this is also how I make my grilled cheese. It’s just a richer fatty flavor than butter, which just tastes like buttered toast with cheese (still good, just not as good).
I use garlic spread.
Is that some sort of margarine concoction?
“Spread” makes me anxious…
Something along these lines is what I use.
https://www.allrecipes.com/recipe/216077/garlic-bread-spread/
I think I’d just call that garlic butter. “Spread” made it sound like dodging calling it butter. Probably just a regional difference or something though.
Oh no, does not turn out the same. You’ll get a different result with every fat and mayo works the best. Don’t drown it. Just a light even coat and into the pan.
Sorry, I had to downvote because I completely agree with your position.
I had to downvote, not because I agree personally but because SO MANY OTHERS agree with OP.
This is a very common, popular opinion.
I feel personally attacked.
I make it from scratch because it’s easy, cheap, delicious, versatile, and the store-bought stuff has no flavor. If you’ve never had a great homemade mayo, I can understand why you’d think you hate it.
I have, still gross.
Its main use is keeping the greasy innards of a sandwich from making the bread soggy or as a binder to hold other ingredients together. It by itself as a sauce does kinda suck. I mean, it’s nothing but eggs and oil.
That said if the only “mayo” you’ve ever had was Miracle Whip, I implore you to try an actual mayonnaise because Miracle Whip is just pure nasty.
This seems less like an opinion and more like an excuse to rant about a pet peeve.
Luckily, food snobs can go fuck themselves, because nobody can force you to eat mayo no matter what kind it is, so you enjoy your mayo free life, and may you enjoy your food the way you like it :)
Hey I found your favorite store.
The place was like a museum of mayonnaise. This being just at the height of the culte de la mayonnaise then sweeping Belgium, oversize exhibits of the ovoöleaginous emulsion were to be encountered at every hand. Heaps of Mayonnaise Grenache, surrounded by plates of smoked turkey and tongue, glowed redly as if from within, while with less, if any, reference to actual food it might have been there to modify, mountains of Chantilly mayonnaise, swept upward in gravity-impervious peaks insubstantial as cloud, along with towering masses of green mayonnaise, basins of boiled mayonnaise, mayonnaise baked into soufflés, not to mention a number of not entirely successful mayonnaises, under some obscure attainder, or on occasion passing as something else, dominated every corner.
