LOOKING for: Thoughts On Mayo
I've been mentally developing a new sauce for fried calimari. What I'm thinking is an orange mayo with minced sweet red onion.
Intention is to use both orange juice and zest when making the mayo. But OJ is not as acidic as wither lemon juice or vinegar. So the question is: Will the OJ react properly with the eggs and oil to produce mayonnaise?
Just curious what people think.