OK, I made a great batch of homemade mayonnaise last week. Great stuff. I have two questions for all of you.
First question. Should I use it in my daughter's lunch? It would be in her lunch bag from 8 until noon unrefrigerated. Is that more of a problem with homemade than a store-bought brand? (i.e., are there preservatives in store bought that would prevent little nasties from creeping into the sandwich). If it makes a difference, I didn't use pastuerized eggs. But I did follow advice from alton brown to leave it out for an hour or so after making it to let the acidity do it's work.
Second question. I've got a lot of this stuff. Outside of sandwiches, what else would you use it for? I was watching Complete Pepin or whatever that was called and he talked about how it's a mother sauce. I looked in my James Peterson "Sauces" book to get some ideas too. But wondering what you would do with it, outside of sandwiches. The stuff is so good, it's almost edible on its own.
you said yourself it is almost edible on its own - so what is the problem?
i would drizzle it over vegetables, toss grated celery root in it, spread it over poached salmon, dip steamed artichoke in it...
You can use it as a base for aioli, tartar sauce, it's used in "scratch" ranch dressing, it can be mixed with sour cream and spices as a dressing for potato salad, chicken or tuna salad, it's a nice dressing on sliced tomatoes, you can also do the sour cream/mayonnaise mix with crumbled blue cheese or even feta for a dressing for lettuce wedges. It's great in waldorf salad. Add extra seasonings like poppy seeds and a bit of sugar for fruit salad. Tons of things you can do with good mayonnaise. These are just a very few.
It's wonderful with chives added in, and thinned out a bit with vinegar or lemon juice as a salad dressing.
To answer your first Q...I would not use the mayo for your daughter's sandwiches. IMO the unrefridgerated time is too long.
I second all the lucious ideas for your second Q, though.