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this post was submitted on 18 Jun 2026
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It is my understanding that mustard is often used as an emulsifier, especially in homemade mayo. But I don’t really like mayo, so I’m not an expert.
Is the mustard flavor you’re talking about subtle, or in your face?
It should be fairly simple to make a pull through mayo at home if you have a stick mixer.
In the context of making home-made mayo for use in ranch dressing, I would probably lean towards using garlic as the emulsifier, but then I'm a sucker for garlic in general.