Is putting mayonaise on a hamburger a lower class thing?

[Anonymous]

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

[Anonymous]

Anonymous wrote:It's not in dispute that mayo is a lower class condiment. Ketchup and ranch too.

Perhaps, but rating condiments as class signifiers isn’t something that secure people do, so… shrug

Planning for mayo based lobster salad grinders soon. Yum!

[Anonymous]

Anonymous wrote:Fatty meat with fat slice and fat sauce. Yum.

It's possible to prepare a hamburger using a lean meat blend, exclude cheese and balance with mayonnaise for richness.

It's not a good look that most people here seem to assume cheeseburger = grocery store 80/20 + Kraft + Miracle Whip

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's not in dispute that mayo is a lower class condiment. Ketchup and ranch too.

I think it is in dispute, hence this thread.

Nah, this thread is full of projecting proletariat.

[Anonymous]

Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

Well, actually, there is. You need to educate yourself.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

Well, actually, there is. You need to educate yourself.

Who has the authority to do this ranking? The EU? The UN?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

Well, actually, there is. You need to educate yourself.

What are you talking about? Of course there isn’t a class ranking of Mother sauces.

The sauces themselves are tomato, béchamel, espagnole, velouté, hollandaise, and mayonnaise.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

Well, actually, there is. You need to educate yourself.

Who has the authority to do this ranking? The EU? The UN?

Jacques Pepin has the authority. And he will use mayonnaise on his hamburgers. Of course, the mayo is homemade with farm fresh egg yolks, mustard, tarragon vinegar and olive oil you can't afford. And the burgers are ground brisket from an heirloom cow perfectly grilled over oak wood and the cheese is either Comte, Beaufort, or Gruyere, and the bun is Ciabatta, and the sliced onion should only be vidalia, and the slice of tomato must be sun ripened in Provence and generally only available in July or August. But still, mayo on a burger is perfectly acceptable by the authorities.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Everyone knows that mayonnaise is the lowest class of the French Mother sauces.

Is there a complete ranking of French sauces somewhere?

Well, actually, there is. You need to educate yourself.

Who has the authority to do this ranking? The EU? The UN?

Jacques Pepin has the authority. And he will use mayonnaise on his hamburgers. Of course, the mayo is homemade with farm fresh egg yolks, mustard, tarragon vinegar and olive oil you can't afford. And the burgers are ground brisket from an heirloom cow perfectly grilled over oak wood and the cheese is either Comte, Beaufort, or Gruyere, and the bun is Ciabatta, and the sliced onion should only be vidalia, and the slice of tomato must be sun ripened in Provence and generally only available in July or August. But still, mayo on a burger is perfectly acceptable by the authorities.

Thread over- we have a winner.

[Anonymous]

Anonymous wrote:Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

Also French and I disagree. Béarnaise and aïoli are mayonnaise-based and go very well with beef. But mayo alone or a more complex variation of it on a burger is fine as well. I personally don't like it, but a burger is not a "high class" food to start so it's fine. Also, the quality of mayo varies greatly, a homemade great mayo is not the same thing at all as a cheap one from the supermarket.

[Anonymous]

My favorite topping on a hamburger is mashed avocado. Alas, avocado doesn't agree with me so I don't add it. But I highly recommend trying that in place of mayo. You will be pleasantly surprised what a nice substitute it makes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mayonnaise on beef is absolutely lower class. I grew up in France and we would never do that. It's fine for pommes though. Or hard boiled eggs.

Also French and I disagree. Béarnaise and aïoli are mayonnaise-based and go very well with beef. But mayo alone or a more complex variation of it on a burger is fine as well. I personally don't like it, but a burger is not a "high class" food to start so it's fine. Also, the quality of mayo varies greatly, a homemade great mayo is not the same thing at all as a cheap one from the supermarket.

Aioli in France is made with good olive oil and lasts, what, a few days? Mayo in the U.S. is poison made with soybean oil and toxic preservatives that can sit on a shelf for a year.

[Anonymous]

I’m so low class that I prefer American cheese on my burgers.

[Anonymous]

Anonymous wrote:I’m so low class that I prefer American cheese on my burgers.

Why choose?