Mary,
Just because you made, doesn't mean you have to eat it. Really.
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| Now that I am a Mayo Queen... http://www.cookaholics.org/viewtopic.php?f=12&t=852 |
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| Author: | marygott [ Sun Nov 07, 2010 9:56 am ] |
| Post subject: | Now that I am a Mayo Queen... |
I made an aioli for the first time last night (except for the time in the cooking class in Paris where I had advice and the time I made vitello tonato and screwed it up) and it worked a charm (thank you Bamix). It is very yummy with chillies and garlic, olives, orange rind, rosemary and went great with the rack of lamb. Nice on a sandwich. It made a bunch though and there is only so much mayo I can eat and still zip my pants. Can I freeze it? How long does fresh mayo keep anyway? Mary |
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| Author: | Amy [ Sun Nov 07, 2010 2:43 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Unfortunately homemade mayo (or aioli) does not freeze. I mean it does freeze, but it breaks the sauce. And the maximum I would keep it in the fridge is a week or week and a half. Some people will keep it for up to two weeks, but I never do. Amy |
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| Author: | marygott [ Sun Nov 07, 2010 4:14 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Thanks Amy. That's what I thought but I was hoping it I was wrong. I may need a couple extra trips to the gym this week. Mary |
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| Author: | TheFuzzy [ Sun Nov 07, 2010 11:24 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Mary, Just because you made, doesn't mean you have to eat it. Really.
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| Author: | marygott [ Mon Nov 08, 2010 1:55 am ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
That is true BUT it is tasty enough that I need to consider it in my meal options. Luckily I hit upon the solution of serving it on steamed veggies. Damage control is not easy. Mary |
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| Author: | Tim [ Mon Nov 08, 2010 9:23 am ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Mary, We've been making meatonnaise, including baconnaise and chickennaise. Talk about addictive! Tim |
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| Author: | marygott [ Mon Nov 08, 2010 3:28 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Oh crap. I am going to regret this but how do you make it and what do you do with it? Someone have pity on my soul. Mary |
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| Author: | Tim [ Tue Nov 09, 2010 8:17 am ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
marygott wrote: Oh crap. I am going to regret this but how do you make it and what do you do with it? Mary Mary, By mixing warmed meat fat with canola, you can make mayo with flavor. Yes, add all sorts of spices. Smoky baconnaise is wonderful on hamburgers. We mix chickennaise with herbs and other seasonings to stuff under poultry skin before roasting; perfect for that wild pheasant. Tim |
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| Author: | gardnercook [ Tue Nov 09, 2010 6:25 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Uh Oh.....I have some duck fat.....I am thinking duckannaise! |
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| Author: | Darcie [ Fri Nov 12, 2010 2:55 pm ] |
| Post subject: | Re: Now that I am a Mayo Queen... |
Tim wrote: marygott wrote: Oh crap. I am going to regret this but how do you make it and what do you do with it? Mary Mary, By mixing warmed meat fat with canola, you can make mayo with flavor. Yes, add all sorts of spices. Smoky baconnaise is wonderful on hamburgers. We mix chickennaise with herbs and other seasonings to stuff under poultry skin before roasting; perfect for that wild pheasant. Tim I am making burgers tonight, so baconnaise it is! Because of course I have gobs of bacon fat in my fridge. |
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