Mayonnaise

Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some people like more ginger). Happy cooking, Marcy.

But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade.

If you can't find Ginger Marmalade and don't like oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you).

You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC)

Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat.

Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less.

A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it.

The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.

i believe its daffodil peach mayo.

Not true mayonnaise. But check the ingredient statement.

no, they do not have teeth!

Not only are teeth a factor, their gastro intestinal system can't process many sold foods such as fried chicken. The stomach acts as a 'grinder' or mixer by contracting it's muscles and a baby's stomach hasn't built up the muscles to grind solid food yet. That's why babies drink milk, then go on to eat mush, then foods that practically disolve in their mouth first like Zwieback toast or those little star puffs from Gerber.

Mayonnaise is a mixture that is made up of many compounds.

No, traditional mayonnaise has eggs as an ingredient.

These brands of mayonnaise are vegan:

Dixie Diners Club - Low Fat Mayo

Follow your Heart Natural Foods - Veganaise

Nasoya - Nayonaise

Spectrum Organics - Light Canola Mayo

For vegan mayonnaise recipes, click on the related links below -

Bought readymade, the best-before-date will be on the container.

Made at home, the best-before-date of the mayo will be on the jar.

If the dip has been kept refrigerated, then those dates will apply.

Otherwise, I would be wary of any dip which was more than a few hours out of a fridge.

If you want to cover each egg in 1 cup of mayonaise, then 1 cup of mayonaise per egg. If you want to cover each egg in 2 cups of mayonaise, then 2 cups each, etc. However, these quantities of mayonaise are unappetizing.

Mayonnaise is a compound product that has oil in it. When you freeze it, the oil separates from the eggs and other ingredients, leaving you with a nasty mess. You are better off freezing the sandwich without any mayo, or lettuce, which also freezes poorly, and adding them after you've thawed/reheated your food.

However! If you use Miracle Whip, you can indeed freeze it.

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No: technically mayonnaise is a sauce and it is thought to have originated in Spain, though it's very popular in French cooking as well as many other cuisines. The base recipe is oil emusified with egg yolks; if it's not based on those ingredients, it's not mayonnaise.

You don't. Mayonnaise is an emulsion of eggs and oil, heat it and it will split, not to mention the egg cooking. There are plenty of good mayonnaise recipes about and it is easy to make provided you adhere to a few simple rules, ie: have everything at room temperature before you start and go slow, particularly at the beginning. Store bought mayo and home made are poles apart, once you have found a recipe that suits you, you won't go back to that gloopy supermarket crap. I cook in New Zealand and we do a lovely roasted red capsicum mayo with crayfish(Rock lobster). Beautiful.

-- You can start a mayonnaise recipe my combining the egg yolks and lemon juice or vinegar (which ever you are using for the recipe) and whisking them over a double boiler or another form of gentle heat until it thickens slightly and shows a wisp of steam (it should be around 140 degrees at this point) This will cook the eggs enough to be safe to consume and you can still emulsify the yolks with oil. This is how I make hollandaise also.

Weight gain in regards to actual body fat is only gained if you consume more calories than you burn. If you eat more calories worth of mayonnaise than you can burn off in a day, you will gain weight. You can purchase lower calorie mayonnaise.

Most mayonnaise has a high saturated fat content. This does not mean it will cause you to become fat necessarily, but it can cause high cholesterol if you consume a lot on a regular basis.

No, but it may help it to heal, I've never tried mayo on a sunburn, I've heard of yogurt though along with aloe (probably your best bet) or just a good moisturizing lotion. But none of those will turn a sunburn into a tan, it just helps it to heal and may prevent you from peeling so in that sense it can promote a tan or help prolong a tan. Keep in mind if you're sunburning you're increasing your chances of getting cancer (melanoma) more so than just by tanning (can also lead to cancer and aging). Melanin in the skin is what creates the brown pigment of a tan, genetics determine how much of it is in each of us, certain foods/minerals can help promote melanin production like copper, I believe zinc? and protein rich foods that contain certain amino acids like L-tyrosene (sp). I believe milk is a good source of this. I've also heard of apple cider vinegar being used on a sunburn but I've never tried it so I can't really recommend it, keep in mind vinegar is a mild acid so I don't know how soothing it would be, but our skin is slightly acidic too naturally.

Yes, the egg in mayonnaise will go bad. Regular Mayo needs to be in the fridge so one can with reasonable certainty guess that even with the addition of lime juice it should be in the fridge.

However, the addition of the lime juice may affect the storage life. The lower pH may allow it to stay good for a little longer. Acidic foods are less likely to grow really harmful things (which is why people rarely get botulism from sauerkraut). Or conversely, the stray lime pulp and any bacteria/fungi picked up while squeezing the lime (like if you touch the inside of it or let the juice drip over your fingers) might help the mayonnaise to go bad sooner.

Mayonnaise is almost all fat; oil and egg yolk. There are very few carbs in it although egg yolk has some carbohydrate; .6 gram per cup of mayo.

If you put mayonnaise in the oven it would get to hot and make a gooey mess everywhere and so for the microwave

Mayonnaise is basically made from eggs, dairy foods and vinegar. These are not high in purines which can be the cause of excessive uric acid in the blood.

Miracle Whip refers to itself as "salad dressing", and it makes a very fine one indeed. It has more sugar, vinegar and spices in it than mayonnaise does, and less egg yolk content per volume as well. Kraft Foods, the maker of Miracle Whip, makes a mayonnaise as well. Try tossing a chilled green salad with just a dollop or two of MW (just enough to lightly coat the ingredients) for a simple and delicious salad.

If you're working with a recipe for, say, potato salad, and it calls for mayonnaise, I would use mayonnaise since the recipe would probably also call for its own flavoring (sugar, mustard, vinegar etc.) to combine with it. Miracle Whip is already seasoned for a sweet, somewhat tangy flavor.

For a better idea of the taste difference, spread regular mayonnaise on a slice of bread and Miracle Whip on another. Your taste buds will tell they are similar, but the tastes are very different. I always have both in my kitchen.

A level Tblspoon weighs 23gram

The chef of the Duke of Richelieu is said to have first made mayonnaise in honor of the Duke capturing the city of Mahón in Minorca in 1756.

Because it's made with either vinegar or lemon juice - both of which have a bitter taste.