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FYI, here is the recipe at the link; and look at the credentials of who the recipe is from

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Joined: Dec 9, 2005


Posted to Thread #29080 at 6:09 pm on Oct 4, 2016

(I followed the recipe exactly as written and a small tip of the finger sized taste burned my mouth and even with brushing teeth I woke the next day with the taste of garlic in my mouth.)

I chose this recipe because many others with star ratings started with commercial mayo and I wanted the amazing taste of the real stuff at a local restaurant.

Recipe from:


J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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