Quote:
Originally Posted by SameOldStory
That was my thought too when told what I had just eaten that at a party a very long time ago.
There's no reason you can't cook your own peas and let them cool in a fridge. The same goes with making your own mayo.
Many look down on mayonnaise as a modern monstrosity. In reality mayonnaise is a French sauce that goes back a couple of hundred years. Needless to say, it wasn't factory made but "home made".
But, please, lets not get involved with the "proper" French sauces.
As to the honey/onion/mayo combination you would just have to take my word on it. At some point, as you add the honey, the flavor of the whole thing changes.
I've been making this for over 35 years and never measure the ingredients so I can't tell you how much honey to put in to it. Just do it slowly. You really don't want it to taste sweet. And if you do it right it doesn't.
Yes, it is counter intuitive. Like adding lemon and cream together.
Side note.
If you add too much honey, just add more mayo until it tastes right (again, you will know). It's better to throw away the excess, if you cant use it, than to have it tasting sweet. |
I don't diss on mayo and quite often do make my own. but honey and vegies or meat will never combine in my mouth. I loathe all honey mustard, dressings and so on