I've heard about this before, but I've never seen it in the flesh. If I knew mayo was in my guac I might start dry heaving.

It’s OP. I’m at her house right now.

She was putting some mayo and sour cream in her food processor when I arrived. She just scooped out two avocados.

Aside from the ingredients, who uses a food processor for guac?

It’s too late to say something. I really, really don’t want to eat this.

Frenchy here. I add some sour cream or greek yogurt to my homemade guacamole, it's delicious. I would never add mayonnaise though.

Trader Joe’s Chunky Guacamole is made with greek yogurt. It’s tasty.

Yeah grandmother who lived in Southern California and had avocado trees on her property ( so not a stretching money thing) made Guac with mayo.

How nauseating. I have never heard of that. Disgusting.

I make my guacamole with mayonnaise. I like it that way.

I’ve mixed in sour cream a couple of times but I didn’t call it guacamole. I called it “an avocado sour cream dip.”

Anonymous wrote:

Anonymous wrote:The Joy of Cooking recipe (which I grew up using) had you spread a very thin layer of mayo over the top so that it didn't turn brown before the company arrived. Then you mixed that layer into the guacamole.

Yes it's supposed to keep it from oxidizing. Water works the same way, and you can pour it off before guests arrive

This can also be accomplished by storing the guac with an avocado pit and wrapping the bowl with cling wrap and pressing the wrap on top down so that it makes contact with the top of the guac. This has always worked well for me and it takes away the need to mix extra crap that shouldn’t be there into the guac.

When I was a teen interested in cooking we made guac with a little mayo and sour cream. Tbh I’d never make it this way now but used sparingly it doesn’t really do anything but add some creaminess. Especially if you use sour cream on your plate too. The flavors are pretty tried and true (think about Japanese food and how often you encounter avocado and spicy mayo).

I use tomato, a little finely diced onion, diced jalapenos, cilantro, salt and pepper, a splash of lime juice and also pickled jalapeño juice.

Anonymous wrote:The Joy of Cooking recipe (which I grew up using) had you spread a very thin layer of mayo over the top so that it didn't turn brown before the company arrived. Then you mixed that layer into the guacamole.

Yes it's supposed to keep it from oxidizing. Water works the same way, and you can pour it off before guests arrive

Anonymous wrote:

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

The best Greek food in the country can be found in Chicago. The best Arabic cuisine can be found in Metro Detroit, and it’s not even close.

+1. I am from Milwaukee and the food scene there is amazing. They pretty much have it all, including fantastic authentic Mexican food. It beats the pants off of anything in the DMV.

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

The best Greek food in the country can be found in Chicago. The best Arabic cuisine can be found in Metro Detroit, and it’s not even close.

Anonymous wrote:That is almost as bad as chocolate hummus.

One of my kids sampled this at a playdate and begged me to get some. It has half the fat/sugar of nutella, so I did. TBH it has the texture and flavor of brownie batter and is nothing like "hummus". Not my thing, but I'll get it again for my kids.
Midwest also makes tzatziki w mayo.

When I met my husband he thought guac had mayo or sour cream in it - he didn't realize the creaminess was just from the avos.

The Joy of Cooking recipe (which I grew up using) had you spread a very thin layer of mayo over the top so that it didn't turn brown before the company arrived. Then you mixed that layer into the guacamole.