It’s funny how I had forgotten all about it until I made this topic and read that comment, and now I’m thinking I should try butter again now that I’m using grassfed stuff.
I use Evo instead of butter for just about everything now.
Then I go outside and eat my garlic bread in the rain, because when you already suck that bad, cold wet toast is actually a step up. 
But hey! It’s usually sourdough! 
Real mayo is great though. My dad used to make it home made sometimes. It was relatively simple and really good.
Yeah, but some of those things have merit.
My husband swears by Cain’s mayonnaise, which was local to him as a kid, or something. I’m Hellman’s, of course, because that’s what is good and right. Anyway, yesterday I made a bacon and tomato sandwich and because my Light Hellman’s was expired, I used his Cain’s. It was weird. On the SECOND bacon and tomato sandwich (don’t judge) I used the expired Hellman’s. Mmmmmm, so much better. The Cain’s was sweetish, so Miracle Whip people might like it as an in-between.
Grilled cheese with mayo on the outside is really good. It browns up a bit differently than butter.
I am in the mayo, butter and reddi whip crew (cool whip is the whipping cream version of miracle whip, and will not be in my fridge).
Yea I do that a lot. I pride myself in being able to make a damn good fried Sammy. Never had someone not fall in love with my fried sammys.
Just for giggles I threw some heavy whipping cream into my shake mixer.
It whipped up beautifully, so I added a little sugar and a dab of vanilla for more giggles.
I might have to experiment a little to get cocoa to work right, but if I do then that will oust reddi whip. I’m just worried about it collapsing into a bunch of fatty choco-goo.
My wife is cool whip all the way, so it’s a choose your battles thing.
How did you know my high school nickname?
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Just common knowledge I picked up hanging out with my bro when he was stationed out there.
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Good discussion.
My husband and I get into heated debates about sandwich waterproofing. I contend that any sandwich with ‘wet’ items like tomatoes necessitates a waterproofing layer like mayo, butter, peanut butter etc. to protect the bread from getting disgusting and mushy.
He thinks I’m crazy. So does my daughter.
@SkyzykS my mother used to make mayonnaise as well. It had a much tangier flavour and tasted a lot like British salad cream.
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this is why we have the luvz.
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I think the only difference there is whether you use lemon juice or vinegar in it, and the quantity of it.
Now that I’m thinking about it, a mayo made with Evo and balsamic vinegar would probably be awesome.
I like purple food.
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Mayo has now reached a veto-proof majority, so at least one thing is going right in the world today.
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Im a mayo fan too…but i tried the chosen foods avocado oil mayo (expensive, good ingredients) and i am hooked. I dont overuse it but boy its tasty.
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Mayo, as long as it’s made with a good oil, is not inherently unhealthy and makes a damn good mousse when mixed with chocolate protein powder
Miracle whip in the other hand is a real work of chemistry