The Store-Bought Condiment Rachael Ray Will Never Eat

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We've heard the tragic real-life story of Rachael Ray and devoured her best-selling cookbooks, like "365: No Repeats — A Year of Deliciously Different Dinners," but we recently learned something new about this celebrity chef ... she hates store-bought mayo. "I hate store-bought mayonnaise," Ray recently told EatingWell, mincing no words. "I will eat aioli or mayonnaise all day long if I make it or if I know the person who made it, but I do not want shelf-stable."

Et tu, Rachael? While Julia Child swore by Hellmann's mayo and loved it in tuna sammies, there is a small, but vocal contingent of mayonnaise haters out there, and they will not be silenced. Perhaps you can blame the antipathy on mayo's alleged sliminess. Over on Reddit, a post in r/unpopularopinions spared no vitriol on the topic: "Upcoming rant. Mayonnaise is REVOLTING. And I'm SICK AND TIRED OF SEEING IT EVERYWHERE!" T.V. writer Bill Oakley told AllRecipes that some of those haters are complaining because society encourages them to do so. "They have this idea of mayonnaise as a symbol of whitebread American mediocrity," he reasoned. We personally can't imagine a deli sandwich without at least a schmear of mayo but are willing to hold space for the folks who aren't fans, including Ray.

If you, like Rachael Ray, hate the mayo you buy at the grocery store, then there's a workaround. Making your own, just like Ray does, is not that tricky. All you need are eggs, some pantry staples, and an immersion blender. Homemade mayo will only last about two weeks in the fridge, but you may fall in love with custom aiolis that incorporate garlic, dill, cayenne, or your other favorite flavors. Even basic versions have more flavor. Foodie's sister site, Food Republic, interviewed Nelson Serrano-Bahri, chef and director of innovation at the American Egg Board. According to him, "Regarding flavor, homemade mayonnaises have a fresher, eggier, and slightly tangier taste." In terms of texture, homemade mayo is "lighter, silkier, and [it] has a more delicate consistency."

Maybe you want to eschew mayonnaise altogether, regardless of where it comes from. Luckily, there are alternatives out there to give a similar creamy quality. In a dip that uses mayonnaise as the base, try subbing sour cream or Greek yogurt for similar consistency with a pleasant added tang. If dry turkey sandwiches are your Waterloo but you can't stomach mayo, consider mashed avocado, pesto, or hummus as substitute spreads — or even frying an egg and cracking the yolk for both lusciousness and taste. Want to make a pasta salad without the white stuff? Olive oil is a nice, neutral canvas for veggies, cheeses, and condiments ... or try ranch dressing, which enjoys a much better reputation.

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