Simple alternative to mayonaise? [not American]

lynn_glenmont

lemurcat2 wrote: »

lynn_glenmont wrote: »

doe5133 wrote: »

Best for me is buy Kraft Real Mayo, take it home and empty it into big bowl, add Splenda to it and put it back in jar . I'm on Keto (modified- I allow myself 40 carbs a day) and have lost from 172 down to 147.

Adding Splenda doesn't make the egg in the mayo disappear, which is the OP's problem. (Nor do I think sweetened mayo would taste good in an aioli, but that's beside the point.)

Agreed.

Also, splenda (or any sweetener!) in mayo just seems icky even without garlic. Is that even a thing? (I admit to being not a mayo fan and if I have it in something like pasta or chicken salad I usually just make it myself.)

I always thought the main difference between mayo and that white creamy stuff in a jar next to the mayo called "salad dressing" was the addition of some sugar or other sweetener? And the salad dressing is always advertised for use in pretty much the same way as mayo (spread on bread for a sandwich, used as a binder in potato salad, macaroni salad, chicken salad and other protein sandwich-filling "salads." So it seems like it's a thing, but they just call it by a different name.

I'm not a huge fan of mayo. I'll buy the smallest jar they sell, and end up throwing an unfinished jar out after a year or so when something (separation?) starts turning bits of it an odd color and somehow greasier-seeming than mayo in a freshly opened jar.

About the only sandwich I put mayo on is turkey, and then I spread it very thin. And I'll put a small amount in tuna or egg salad when I'm out of Greek yogurt and avocado. Gobs of mayo in anything is revolting to me. But that mayo-like sweet salad dressing is even worse.