Living in LA there are things from New England I definitely miss. Cain's Mayo is one of them. I don't want to pay 4 times the price to ship 10 times what I need to LA, so I was hoping I could make it. My attempts so far have resulted in a great closeness in creaminess but no where near the tanginess level of Cain's. I was thinking of adding more vinegar but I dont want to break the emultion in the mayo.
Does anyone have the recipe or tips? I'm hoping to perfect it for the after Thanksgiving Day Turkey Sandwich.