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tipstools videos 2008 04 making mayonnaise
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Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
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This classic homemade mayonnaise recipe will never steer you wrong.
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Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!
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When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
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This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
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Creamy Heinz® Mayonnaise is the base for this Hot Caesar Spinach Dip.
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Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
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At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.
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Dip everything–all of the things—into this garlicky mayonnaise.
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We tried nine popular mayo brands so you can have the best potato salad at the potluck.
Sam Stone
Cooking
Your kitchen's biggest and best powerhouse is…water! Here are our best tips for cooking with our favorite not-so-secret ingredient at home.
Dawn Perry
techniques
Mayo is the mortar that glues together even the best sandwiches, but even this standby can benefit from some artful mix-ins
Bon Appétit
techniques
techniques
Our columnist discovers how transporting the homemade version of mayonnaise can be.
Molly Wizenberg
Cooking
Look, we love Hellman's, but Sir Kensington's new mayonnaise is so good, we ate it like a dip (on bread, of course)
Danielle Walsh
Videos
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
Get our recipe: Scotch Eggs
Get our recipe: Scotch Eggs
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Has run-of-the-mill mayo become boring? Is that bottle of store-bought french dressing begging for an upgrade? Watch as our chefs take 6 classic condiments and elevate them into something special.
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Presented by Campbell's® | In the third episode of the Test Kitchen Challenge, Christina Chaey teaches contestants how to make homemade mayo, a key ingredient when building a crispy grilled cheese in the hero challenge. Winner claims the last remaining spot in the grand finale!
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You may ask yourself, "Does this sandwich really need mayonnaise?" The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward