Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 I strongly dislike the taste of the dijon mustard in the mayo, can I omit it? If I want a bit of zing (I confess I am a miracle whip addict) would a touch of vinegar and honey be ok, or would it interfere with the fermentation? Mrs. Siemens field Christian Fellowship Helpmeet to , mommy to Zachary and Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2005 Report Share Posted March 30, 2005 , The mustard is for flavor, so you can omit it and add whatever you want. Miracle Whip does have a lot of sweetness, so I would add some maple syrup maybe? I think honey might make the fermenting very slow...I like mayo with garlic and lemon in it. On Tue, 29 Mar 2005 16:05:55 -0500 (EST), Siemens <amandasiemens@...> wrote: > I strongly dislike the taste of the dijon mustard in the mayo, can I omit > it? If I want a bit of zing (I confess I am a miracle whip addict) would a > touch of vinegar and honey be ok, or would it interfere with the > fermentation? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2005 Report Share Posted March 30, 2005 THANKS! I wondered if honey wouldn't do that. I don't really want maple flavored mayo (LOL) I wonder if stevia would work! Lemon might add a nice bite too, as would apple cider vinegar. Maybe I'll just have to experiment. Thanks for the answer! > The mustard is for flavor, so you can omit it and add whatever you > want. Miracle Whip does have a lot of sweetness, so I would add some > maple syrup maybe? I think honey might make the fermenting very > slow...I like mayo with garlic and lemon in it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 > I've been making the NT mayonnaise with added whey from my yogurt and > usually end up using it all up within about 2 weeks. The last time I > made it however, on 5/2, we didn't use it all up. When I checked it > last week it was green and yellow and totally icky. I thought this > was supposed to last for several months. Now I am a little nervous > about eating any mayonnaise older than a week. > Did I do something wrong? I cultured it for 7 hours as per > instructions. , I've only made it a few times and it's been good for months on end, since I don't use it myself but only for my poor catered-lunch clients. Sally found some in the back of her refrigerator that was at least one--and maybe two--years old and she ate it...my idol. My suspicions rest with the yogurt whey as I've never found it to be as hardy as kefir whey. I don't care to use it for inoculating. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 > , good question. I have been thinking of using Kimchi juice for a > peservative for homemade mayo, any comments on kimchi juice as a preservative, > anyone? C R I use Kim-Chi juice for mayo and it does make it very tasty but mine didn't last much more than 2-3 months in the fridge. It got a funky colorful very fuzzy mold and I had to toss it. - Quote Link to comment Share on other sites More sharing options...
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