this post was submitted on 12 May 2026
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I think i would get more out of watching four different mayonnaise jars for an hour
I’m sure these guys could tell you all about the best brand of mayonnaise.
Mayonnaise being good isn't a white people thing it's a "do you like your dressings and dipping sauces emulsified or creamy" thing tho
Totally, my joke was more that these guys are the types to give unsolicited opinions as fact.
UH, UH, YEAH, WHO WOULD EVER DO THAT
I do not; keep that slime off my food.
P.S. - i love your cooking posts
Yeah well it's the only way you're going to get anything resembling a vegan lime crema from me and lime crema is the best savory condiment ever invented by a person so you're just missing out on huge flavor i guess
Also missing out on delicious shit like toum which is like garlic mayonnaise (no it's not aioli, did i call it aioli)
Also thank you
Toum is like aioli made by someone who had the courage to add as much garlic to it as I believe any emulsified oil sauce should have.
PRETTY MUCH
So, uh, how do you make vegan lime crema? (Asking for a friend)
It's just limey mayonnaise, just take vegan mayo and add a bit of salt and pepper and a lot of minced garlic and garlic powder and then whisk in lime juice until it's runny (you can add cold water if it gets too limey first)
It's not as good as non vegan because of no sour cream but i haven't had any vegan sour cream that's good, the only recipes i've had at work are like "make some gross blended up tofu" and it's like nah that's bad i ain't doin that
Alrighty! I will try that, it sounds great.
I swear I just saw a very easy, 2-ingredient vegan sour cream recipe that looked worth trying. It was like silken tofu and lime juice or something. It wasn't that at all, but it was something you could turn creamy plus some sort of acidic something, and it sounded worth trying to me. But now I've forgotten the 2 ingredients, so that's helpful
Also there's a recipe for Tokyo street fries where the seasoning is basically salt, pepper, nutritional yeast and powdered sesame, and the recipe i had called for it to go with a sriracha aioli which is just sriracha mayonnaise and it's sooooo good, eating that made all the weirdos who put mayonnaise on their fries make sense to me
I can't believe that white people took "aioli" and turned it into mayonnaise plus something else. Aioli is a specific thing and it is not mayonnaise.
Don't blame me, i had to inform my sous chef that garlic is an emulsifier. I also wasn't believed when i was like "it's literally in the name dawg it's... ai oli, garlic and oil dawg, that's, that's what it is"
But you know what though, toum is better anyway and nobody knows what tf is in crackerland so nobody argues with me about what it is when i make it
Convincing people that toum is the greatest is easiest when you refer to it as "Trader Joe's Garlic Spread"
Did the same with moonshine which ironically was already a white people thing. Rather than hillbilly liquor it's now some flavored spirit
Look - Casual Oxford Attired Guy #3 - Duke's is a superior mayonnaise. I should know. I'm Casual Oxford Attired Guy #1.
The answer is Hellmann's vegan mayo
Mayo is a top tier sandwich condiment and you'll not convince me otherwise
I don't agree, but to each their own sandwich.