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re: Mayo Recipe Needed
Posted on 4/11/24 at 3:58 pm to Yeahbuddy35
Posted on 4/11/24 at 3:58 pm to Yeahbuddy35
If you use a fair amount of tallow I would think it will set hard like very cold butter.
I make my own tallow when rendering beef fat and put that in quart jars for use in making roux. That stuff sets hard in the jar in the fridge.
Olive oil also sets, but is more gel like when put in the fridge to store if used in making salad dressings.
I make my own tallow when rendering beef fat and put that in quart jars for use in making roux. That stuff sets hard in the jar in the fridge.
Olive oil also sets, but is more gel like when put in the fridge to store if used in making salad dressings.
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