Serious question, why does everyone think my great-grandma's 'boiled dressing' for coleslaw is just mayo?

I made it from her 1951 card for a cookout, and my cousin said 'tastes like fancy mayo,' but it's actually a cooked mix of vinegar, sugar, mustard, and a single egg, which is why it's so much lighter and tangier than the jarred stuff people buy now.

3 comments

3 Comments

henrybaker2mo ago

Because mayo is just oil and eggs, yours is cooked.

riley_ramirez812mo agoMost Upvoted

Wait, cooked? How do you COOK mayo? That's just wrong.

beth_mitchell2d ago

Actually, traditional mayo only uses the yolk, not the whole egg. So you're missing that separation, Henry. Commercial mayo from a jar uses pasteurized eggs and is never cooked. The emulsification process just blends the oil and yolk together at room temperature with some acid like vinegar or lemon juice. So unless you're making some kind of warm aioli situation, calling it "cooked" is confusing people for a reason.