Anybody bottled any mayo based sauces. What kind of problems did you encounter?
georgiadogs said:Anybody bottled any mayo based sauces. What kind of problems did you encounter?
georgiadogs said:Thats the whole reason for asking in the first place. I have some sauces that I have been playing around with for a while that I believe will market well.
Bradh728 said:You don't need to know the problems then, what you truely need to understand is the chemistry of the ingredients...
Bradh728 said:He was curious as to the problems people have encountered making mayo. This won't help him in creating shelf stable product.
He needs to understand the food make up and see what needs to be done.
MrArboc said:OK. That was what I was trying to say - sort of. I thought you where bashing me
georgiadogs said:But once you open the mayo it is not shelf stable anymore. Is there some sort of gas that they put in before sealing to eliminate refridgeration? And I am using store bought mayo, would not attempt to make my own, unless I need to that is.