recently, eat well I had the pleasure of speaking with chef, entrepreneur, and host Rachael Ray about her new show. Rachael Ray’s Meals and Minutes Plus, ask us some of our burning questions, including her picks for the most underrated quick and easy meals.
There was a special question that we needed to talk about more that wasn’t covered in our first story. That said, what ingredients does she never use in her cooking? We asked her Lidia Bastianich and Giada DeLaurentiis this question. Now it’s Ray’s turn. She said:
“I hate store-bought mayonnaise,” Ray confessed. eat well“If I made aioli or mayonnaise or knew someone who did, I’d eat it all day, but I wouldn’t want to store it.” Side note: She also hates poached salmon because of her “bad memories,” but let’s talk more about mayonnaise.
Store-bought mayonnaise contains preservatives, so it will last longer if stored unopened in the pantry or in the refrigerator. However, homemade mayonnaise uses simple ingredients, making it a budget-friendly option if you already have oil, eggs, vinegar, and lemon juice on hand. Simply blend these ingredients in a food processor until you have a smooth spread.
Homemade mayonnaise will only last a few days in the fridge, but if you know you’ll use it all up, it’s definitely worth it. If you’re running out of ideas for making homemade mayonnaise, here are some fun ways to use up your homemade mayonnaise.
Ray prefers homemade, but while it’s fun to make mayonnaise at home, there’s nothing wrong with the convenience of store-bought mayonnaise. In fact, celebrity chefs like Julia Child and Ina Garten have raved about shelf-stable jarred mayonnaise, so you’re not alone.
