Rachael Ray Just Told Us the One Food She Will Never Use in Her Recipes

Recently, EatingWell got to chat with chef, entrepreneur and host Rachael Ray about her new show Rachael Ray’s Meals in Minutes as well as ask her some of our burning questions, including her pick for the most underrated quick and easy meal.

Not featured in our initial story was an exclusive question that we just had to talk more about: What is the ingredient that she never uses in her cooking? We have asked this question to Lidia Bastianich and Giada DeLaurentiis—so now it was Ray’s turn. Here’s what she said.

“I hate store-bought mayonnaise,” Ray confessed to EatingWell. “I will eat aioli or mayonnaise all day long if I make it or if I know the person who made it, but I do not want shelf-stable.” Side note: She also hates poached salmon due to her own “bad memories,” but let’s talk more about mayo.

Store-bought mayonnaise does have preservatives that help it last longer unopened in your pantry or opened in your fridge. However, homemade mayonnaise uses simple ingredients and can be a budget-friendly option if you already have oil, eggs, vinegar and lemon juice on hand. It’s easy to simply blend up these ingredients in a food processor until it forms a smooth spread.

Homemade mayo only lasts a couple of days in the refrigerator, but if you know you’ll use the full batch, it’s definitely worth it. If you’re running out of ideas to justify making it, here are some fun ways to use up your homemade mayonnaise:

And while Ray prefers homemade—and it can be rewarding to make your own mayo at home—there’s nothing wrong with the convenience of store-bought mayonnaise. In fact, notable chefs like Julia Child and Ina Garten swear by a shelf-stable jar, so you’re not alone!