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981

Mayonnaise
Sour Cream
Fuck You!

(post is archived)

[–] • 4 pts (edited )

I use mayo as a catalyst for other things - like making retarded sauce for fried fish, thousand island dressing, etc.

Sour cream I rarely use anymore... I have replaced it almost 1:1 with skyr. I will no longer use Greek yogurt either. Skyr or die.

[–] • 1 pt

Have you noticed how all mayo decided to change recipes and are now a different color? This began right before covid happened and taste is the same but it is either going to be a dark yellow or grey color instead of pure White. You'll notice first on the bottom of the clear containers that the color definitely seems off

[–] • 2 pts (edited )

That Grey sheen is what I noticed a few years ago, yeah. This weekend or next we will be trying one of a few different recipes out for homemade. We only use it once in a while for stuff like in my post, or others things like deviled eggs - I have tried yogurt for deviled eggs, and never again will it be allowed in my house, hahah

[–] • 1 pt

Wow. I am really surprised you noticed as well. I have mentioned this to over 20 people in the past few years and nobody agrees with me but consider me crazy for thinking what I literally can see and prove is a retarded conspiracy. I do love the home made mayo but only problem is it has to be eaten within a week otherwise it will spoil.

[–] • 3 pts

It depends based on context. I use Sour Cream in cooking/food a lot more than Mayonnaise but I also get Russian Mayonnaise that you actually have to use up or it goes bad and is not shelf stable for like 20 years.

[–] • 1 pt

Usually mayonnaise, it's pretty easy to whip up a batch.

[–] • 1 pt

I mean it all depends what the hot sauce is going on. Sour cream for the Mexican tortillas, mayonnaise for the sour dough.

[–] • 1 pt (edited )

Easy roll yer own mayo recipe:

1 cup avacado oil 1 egg 1 tbsp Dijon mustard Juice from 1/2 lemon Salt to taste Tbsp of lacto-fermented liquid Hand mixer with emulsifier attachment

The lacto-fermented liquid makes it gut friendly and increases the shelf life. I use whey that I drain from my home rolled yogurt. A pickle brine also works.

Avacado oil is the way to go. Olive oil is too strong. Seed oils are for faggots.

Add ingredients to a quart sized mason jar and hit it with the emulsifier. It lasts a couple of weeks in the fridge.

[–] • 1 pt

That sounds good, never thought about using avocado oil for mayo.

You should try this one too: https://www.seriouseats.com/cook-the-book-bacon-fat-mayonnaise-recipe

[–] • 1 pt

Good Lord. I'll whip up a batch and post it to OchadePoal next month

[–] • 1 pt

Depending on the application, plain yogurt can work too

[–] • 2 pts

Greek yogurt is kind of similar to sour cream and very high protein content

[–] • 1 pt

It's great as a side for roasted chicken.

[–] • 1 pt

Took me a while to get used to it, but I crave it now. It doesn't have the sour cream taste but Greek yogurt also doesn't have the added chemicals they put in every thing else so it does spoil faster. I usually buy half gallon at a time so always have to eat it quickly