It's a French thing.

Anonymous wrote:Avocado, maybe a little minced onion, sea salt and lemon and lime juices is all you need.

Yes plus cilantro. I’ve had too many “table side” guacamoles with pallid out of season tomatoes in them that I leave them out.

I grew up with guac made with mayo. This was a small town in the Pacific Northwest, so not a lot of good fresh avocados or tomatoes. The mayo made it creamy like good ripe avocados should be.

I didn't learn about real guac until I moved to SoCal. Never looked back.

Avocado, maybe a little minced onion, sea salt and lemon and lime juices is all you need.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What is this some Pittsburgh method of making it? Gross.

I love you.

Midwest makes amazing foods abominations.

St Louis I’m looking at you: https://en.wikipedia.org/wiki/St._Louis-style_pizza

Yeah, because the food in the DC area is sooo freaking amazing!

Anonymous wrote:Not guacamole, but had avocado halves with home made mayo in the center in south of France.

Completely different topic, but what passes doe may in the US doesn’t deserve to share a name with the mayo in France!

Not guacamole, but had avocado halves with home made mayo in the center in south of France.

Anonymous wrote:

Anonymous wrote:I grew up in Texas and the guac always had mayo. At home, that is - hard to imagine the Mexican restaurants made it that way.

I'd never make it that way now.

Tex-mex isn’t Mexican food.

Tex-Mex doesn't have mayo in guac.

Anonymous wrote:I grew up in Texas and the guac always had mayo. At home, that is - hard to imagine the Mexican restaurants made it that way.

I'd never make it that way now.

I grew up in Texas and you were raised by sociopaths.

OP here. I can report that it does NOT stop guac from going brown. Not at all.

She is from here (Virginia), but I’m guessing she googled for a recipe. I’m going to guess she’s never had fresh guacamole. It’s so simple and wonderful!

Anonymous wrote:What is this some Pittsburgh method of making it? Gross.

Hey, don’t blame us Pittsburghers. I never heard of mayo in guac.

Anonymous wrote:Mayo keeps the avocado from turning brown. I wouldn't make guacamole with mayo -- but if I have avocado leftover, I do mix it with mayo and it will keep until the next day. Then I use it in salads or as a samdwich spread.

This is a good idea. I hate brown avocado! Thank you.

A "regional" thing?

I believe the word you're looking for is a "revolting" thing.

Anonymous wrote:I grew up in Texas and the guac always had mayo. At home, that is - hard to imagine the Mexican restaurants made it that way.

I'd never make it that way now.

What? I grew up in Texas, in a family that put mayo in all kinds of things, but NEVER in guacamole. I've never heard of this.

Nope. Nope. Nope.

Anonymous wrote:I grew up in Texas and the guac always had mayo. At home, that is - hard to imagine the Mexican restaurants made it that way.

I'd never make it that way now.

I grew up in Texas and the guacamole never had mayo. Gross!