[Helene65]

It’s a very simple method, as explained in HF also. U add a tbsp of whey and then let the mayo ferment 8 hrs on counter. It doesn’t taste any different.

More lemon or vinegar would not do the job. Neither does more salt.

We just don’t eat mayo except for creamy salad dressings…deviled eggs, potato n mac salads are maybe 4x a yr happenings; sliced or deli meat sandwiches never happen; tunafish, egg salad or chicken salad is rare. We’s just broke lol Dressing isn’t needed alot last 6 months as salad fixings are out of budget.

My daughter went thru a spate of deli meat buying so then she used mayo.

So rly look at do u need mayo even? If ur eating pbjs mostly or beans n rice at lunch n it’s not picnic time either, prob just buying a small jar will more than suffice. If u can find a brand that doesn’t spoil unopened <<messing with our food>>