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Photo:Arturo Holmes/Getty Images
Arturo Holmes/Getty Images
Recently,EatingWellgot to chat with chef, entrepreneur and host Rachael Ray about her new showRachael Ray’s Meals in Minutesas well as ask her some of our burning questions, including her pick forthe most underrated quick and easy meal.
Not featured in our initial story was an exclusive question that we just had to talk more about: What is the ingredient that she never uses in her cooking? We have asked this question toLidia BastianichandGiada DeLaurentiis—so now it was Ray’s turn. Here’s what she said.
“I hate store-bought mayonnaise,” Ray confessed toEatingWell. “I will eat aioli or mayonnaise all day long if I make it or if I know the person who made it, but I do not want shelf-stable.” Side note: She also hates poached salmon due to her own “bad memories,” but let’s talk more about mayo.
Do You Actually Need to Refrigerate Mayonnaise?
Store-bought mayonnaise does have preservatives that help it last longer unopened in your pantry or opened in your fridge. However, homemade mayonnaise uses simple ingredients and can be a budget-friendly option if you already have oil, eggs, vinegar and lemon juice on hand. It’s easy to simply blend up these ingredients in a food processor until it forms a smooth spread.
Homemade mayo only lasts a couple of days in the refrigerator, but if you know you’ll use the full batch, it’s definitely worth it. If you’re running out of ideas to justify making it, here are some fun ways to use up your homemade mayonnaise:
I’m a Chef & This Is The One Pantry Item I Never Leave the Store Without
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