Watery seafood salad
Hello all, why is it when I but seafood or almost any salad from my supermarket's deli, the mayonnaise dressing sticks to it but when I make them at home, within an hour it's a creamy puddle at the bottom of the container. Any help will be appreciated.
Could be b/c the mayo sticks you buy have a little 'binding agent' in them. Read the ingredient list. Whereas at home you don't put any binding agent in. Do you make the mayo from scratch? Try adding a bit of fresh bed in if you're using s blender. J Child calls for fresh bread in her mayo recipe.
Commercial salads almost always have some kind of binding agent. Usually xanthum (sp?) gum.
I have never tried the Julia trick, thanks for the tip. My answer is to make it right before I want to eat it and not plan on leftovers. I also only include shrimp and fresh crab in my seafood salad. I find once you add scallops or certain fishes the water content is too high. I never include those nasty imitation crab legs. I swear those are all water. yuck