Mayonnaise

Mayonnaise is a staple in many dishes, serving as a base for other sauces, in salads like potato or egg salad, in sandwiches, and even as a dip or a topping for certain foods. If you're out of mayonnaise, in a pinch you can use Greek Yogurt, it offers a similar creamy texture with less fat. It's particularly good in dressings and salads. Sour Cream, it works well as a substitute in dips and dressings for a tangier taste.

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Mashed Avocado, is a healthy, vegan option that provides creaminess and richness to sandwiches and salads. Hummus, another vegan alternative that can add flavor and creaminess to sandwiches and wraps. You can make mayonnaise at home with a food processor, blender, or even by hand with a whisk. The key is to add the oil very slowly to the egg yolks while mixing continuously to achieve the right consistency.

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If your homemade mayonnaise separates, you can often fix it by whisking in a tablespoon of cold water. If that doesn’t work, start with a new egg yolk in a bowl and gradually whisk in the broken mayonnaise. Customize your mayonnaise by adding garlic, herbs, spices, or even chipotle peppers to create flavored versions perfect for sandwiches or dips.

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Store-bought mayonnaise can last unopened in the cupboard until the 'best by' date. Once opened, it should be refrigerated and typically lasts 2 to 3 months. Homemade mayonnaise has a much shorter shelf life and should be used within a week and kept refrigerated. Freezing mayonnaise is not recommended, as it can separate and change texture when thawed.

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