That last bit of mayonnaise in the jar... (wine, cider, bbq)
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...the portion that always seems irretrievable no matter what you use to get at it...what do you do with it? Do you just pitch the container or go another route to avoid wasting it? I like to add some vinegar (cider and/or white), black pepper, sugar, maybe a little cayenne, some water, and a bit more mayonnaise from a fresh jar...shake it up really well...and end up with an Alabama White BBQ sauce...suitable for applying to meats and BBQ sandwiches at the table (not for use during the cooking phase). Do any of the rest of you go this or a similar route to make use of the mayonnaise residue?
Actually, I used to date a guy from the Netherlands and believe it or not, those thrifty Dutchies have a tool just for that purpose!! I forget what it is called though.
I have a bendy plastic spatula just about an inch wide which does a good job on removing that last splodge - otherwise I add o-oil, wine vinegar, a little fresh garlic and a drop of water - then put on the lid and shake like crazy, makes a good salad dressing
BTW Why do Hellmans call their mayo 'easy out' when it actually defies gravity?
Mince garlic, dijon mustard, anchovy paste, lemon juice, worchestershire sauce and grated parmesan cheese to the end of the mayo jar..............delish Caesar dressing
I'm always concerned about people putting dirty utensils in the mayonnaise. I see it all the time. So I always think of that last little bit of mayo as a bit of backwash.
I'm always concerned about people putting dirty utensils in the mayonnaise. I see it all the time. So I always think of that last little bit of mayo as a bit of backwash.
I just turn the jar upset down in my fridge when it is getting low same with ketchup or mustard. Nothing is left in my jars or bottles that way and I don't have to find a tool to get it all out. Since my mayo comes in those plastic jars I just turn them upside down and squeeze the jar then some plops out. No double dipping in my house.
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I'm a pig
