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Fine dining
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this post was submitted on 20 Aug 2024
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It's possible that there could be some viable use case for canned mayo. However, for the life of me I can't think of a reason to not only microwave the mayo, but the entire container at once.
Maybe you want to make a smoothie.
What a terrible day to know how to read.
I feel the need to inform you that "smoothie" doesn't usually mean anything smooth.
Except their brain, apparently
Unlimited shelf life garlic mayo so you'll have something to put on the rat burger in post WW3 wasteland.
Calm down John Spartan.
Mayo is a lot more versatile than people think, makes a lot of sense if you think about it, but you can use mayo in place of eggs in a lot of recipes. Fried mayo is something you should probably never eat, but it can also be pretty great.
Doesn't mayo usually have vinegar in it though?
Usually, I think you can technically use lemon juice instead. Are we missing something important about it containing vinegar?
The original (mahonesa^1^) is just salt, olive oil² and egg. Anything else is an extra.
^1^ from Mahón, Spain.
² olive has a strong taste for this but you can use softer ones, like sunflower.
I got a tube stuck in it