My friend's boyfriend puts mayonaisse in his guacamole

I would dump you for your spelling.

First world problems.

Not if he used this. But otherwise yes

Neighbor uses tablespoon of Mayo too. Creamy.

What's wrong with that, OP?

Black men and Trumpster loons are responsible for most of the gun violence. Is it any surprise both groups are against the police?

Too eggy.

That is an affront to God and good taste.

A lot of Mexican restaurants do it to help keep the guac from browning too soon and as a filler when avocado prices are high. Worked at one for a few years in my 20s. It was about 2 Tbsp per 2 quart container.

I add a bit of crema to mine. That and generic rib rub.

An acquaintance of mine who is native of Mexico does this too. It's just a spoonful, not a lot, and it makes it smooth, creamy, and more flavorful.

Guac is mashed avocados, tomatoes, red onion, cilantro, salt and lime. Anything else is an affront to the cuisine.

I've seen queso fresco sprinkled on top of it at a restaurant. Pomegranate seeds, too.

What does he put in his whackamole?

gross

I'll put it in my avocado on toast, but not guac. I like guac a little chunky and no mayo.

I want my guacamole to be chunky, not creamy.

People do all kinds of weird things to guacamole. So unnecessary. I post on a food forum and someone said they use an immersion blender to blend their guacamole. Overkill. Or this tableside guacamole in a mortar and pestle. Ridiculous. It's like using a hammer to kill an ant.

As long as it's Duke's, it's OK.

Guacamole is just semi-ripe avacodo, tomato, onion and garlic. Little salt and pepper for taste but still is fantastic.

R19, you left out a bit of lime juice. Not only does it taste great, but it helps keep it from 'browning' prematurely.

I remember eating a friend's guac and saying it was one of the best guacs I'd ever tasted. He said his secret is he puts a tablespoon of mayo in it.

First World Fat Whores' problem. Food Fat Fuck.

I always make mine in a molcajete. Nothing weird about that. It's how the Mexican Mamacitas make it.

R23, I've seen it made in a molcajete. I still think it's overkill. Just my opinion. I like biting into pieces of ripe avocado (it's like biting into cold butter, which I like).

Mayo does NOT belong in good guacamole

i add red pepper flakes to mine for a tiny bit of heat

I put mayonnaise and guacamole on my boyfriend. What's it to ya, OP?!!

A friend of mine puts cumin in his guacamole. I’ll take mayonnaise over that.

It doesn't sound that bad. But I sometimes put a little sour cream in my guacamole, so what do I know?

You guys would freak out at Nigella Lawson's recipe for guacamole with bleu cheese in it, but it's good.

All I use is lime, salt & pepper. Cilantro if I have it.

R11 has it right. The rest of you, using garlic and mayo etc, should be sent to a work camp.

R10 I’ve had it that way too - it’s very creamy and good that way with a a great flavor - and it’s almost lighter.

Great! Just great! Now I am craving chips and guacamole!

For all of the vegs and vegans, may I highly HIGHLY recommend Hellmann's Vegan Mayo Baconnaise. Heaven in a bottle! Light, creamy, smoky taste, perfect on chips, sandwiches, salads and guacamole.

Your friend's boyfriend is worse than the love child of Adolf Hitler and Josef Stalin.

Hon, I don’t knowhow to tell you this, but that isn’t mayonnaise.

How very British, R30.

At a restaurant where I used to work we would mix avocado with pico de gallo, that’s guacamole. And to hold/store it we would slice limes on top so it doesn’t turn brown. It needs an acid to counter the browning.

[quote]Guacamole is just semi-ripe avacodo, tomato, onion and garlic. Little salt and pepper for taste but still is fantastic.

𝐻𝑚𝑚𝑚. Not for me, R19. I object to the black pepper, the garlic, and the 𝑟𝑒𝑑 onion. (I'm finicky about how I use red onion; sliced raw on a burger or a sandwich, or sliced raw with pinto beans, cornbread and fried potatoes, it's fine. But I don't like it cooked, nor chopped up in tuna or chicken salad, or in guacamole. It overpowers.) I prefer white onion.

You left out finely diced, seeded jalapeños, or at the least, some green chili powder (such as Hatch) to give it some heat. Diced tomato and chopped cilantro are essential. I frequently use a shortcut for these ingredients, by buying a container of spicy pico de gallo in the supermarket deli, draining it, and using that. Also a spritz of lime juice, and some salt.

Lastly, a heaping spoonful of sour cream makes it creamier, and like the lime juice, helps prevent browning.

Never mayonnaise. Never.

I add peanut butter and tuna fish put through the meat grinder!

You think that's unseemly? My boyfriend dipped his french fries in mayo. He didn't have time to blink before I was gone.

I’m apparently one of very few people on the planet who doesn’t like guacamole.

But I do enjoy how prissy posters on DL get when it comes to recipes. This thread is hilarious with a bunch of gringos setting their boundaries when it comes to what goes into their guac.

A few years ago there was an expose on restaurants using smooshed green peas in guac and I already knew Taco Bell did it, because you could taste them. It was a surprise though when I found out later they used mayo in it, too.

You really don't need mayo to make it creamy, the guac itself is creamy if your avocados are ripe but not over-ripe.

I also put red onion in my guac. Avocado plus red onion, jalapeno, garlic and cilantro, all finely chopped, salt and pepper, and lime juice. I serve it with chopped tomatoes on the side for those who want it, but I don't care for the soupiness you can sometimes get in guacamole if you use tomato in it.

Better than my brother-in-law who puts mustard, mayo and cracked pepper. Like this isn't tuna salad dude.

Cum in guacamole sounds delicious, r28.

[quote]But I do enjoy how prissy posters on DL get when it comes to recipes. This thread is hilarious with a bunch of gringos setting their boundaries when it comes to what goes into their guac.

Are you defending the use of mayonnaise in it, R43?

Guacamole is now thoroughly integrated into American cuisine. "Gringos", including aficionados of Tex-Mex like myself, are permitted to have and share opinions about its preparation without being accused of cultural appropriation.

R43 uses Miracle Whip as lube.

You should add a little ranch dressing

I use white onion, not purple onion.

What's wrong with you, R43?

He's suffering from avocado deficiency, r51. It's a brain food, you know.

[quote] At a restaurant where I used to work we would mix avocado with pico de gallo, that’s guacamole.

That's how I make it, too. Not a huge amount of pico de gallo, though.

Back in the 70's my mom put a tablespoon of mayo in her guac.

It's not actually uncommon.

And while it sounds sorta gross, it actually tastes pretty good.

A family owned Mexican restaurant near me serves salsa and a mayo based coleslaw with their chips when you're seated. I don't know exactly what their recipe is for their coleslaw, but it's super delicious with their tortilla chips.

I have been known to add mayo to tzatziki.

R42 that’s the European way (and better way). Mayo over ketchup any day.