Mayonnaise

[supersuds]

I was curious about Blue Plate, which I’m not sure I’ve tried, so I looked up the ingredients.

Blue Plate mayo ingredients are listed as Soybean Oil, Distilled Vinegar, Egg Yolks, Water, Sugar, Salt, Calcium Disodium EDTA As A Preservative, And Natural Flavors. No lemon juice that I can see.

When we had this discussion before, Sandy thought that JFG was made with lemon juice, but it isn’t, either.

 

[polkanut]

Duke's has been available in 16 ounce jars at our local Dollar Tree stores for about a year now.

 

[kd12]

Real Russian mayonez

The Russians love their mayonez. Here is a good homemade recipe for you, tovarisches.

http://https//www.youtube.com/watch?v=saU3_xJJrCg&list=PLbS0HkS8Xsorrdr3pPk4lP80tUAzfyxP1&index=22

 

[michaelman2]

Recipe using Duke's Mayo

Found this on a jar of Dukes Mayo. Was a contest winner. I made this tonight and it was indeed a winner! Yum.

Lolly's Alabama White BBQ Sauce

Ingredients

1 cup Duke’s Mayonnaise
⅓ cup apple cider vinegar
Juice of 1 large lemon
2 Tbsp. white balsamic vinegar
¼ tsp. granulated garlic
½ tsp. salt
1 tsp. freshly ground black pepper
2 ½ tsp. prepared horseradish
1 tsp. ground mustard powder
¼ tsp. paprika
¼ tsp. ground cayenne pepper
½ tsp. white sugar
1 tsp. Worcestershire sauce
Additional black pepper to taste

Preparation
1. In a medium bowl, whisk all ingredients together to combine.

2. Refrigerate until ready to serve.

3. Serve over grilled or smoked chicken / use as a dip or dressing.

 

[sudsmaster]

My mom never used mayo much. The result was dry, tasteless sandwiches. I discovered mayo in my late teens when I was at college and read "Eat Right and Stay Fit" by Adelle Davis. It probably saved my life. I was out of the dorms, living in a shared house, and had no clue about nutrition. Anyway, Davis was a big proponent of mayo, because it had vegetable oil in it and no trans fats. I found I loved the taste. I'll even put it on fries like the French do (according to Pulp Fiction, anyway). And it's the only condiment for steamed artichokes.

IMHO the best mayo is Hellman's. Some off brands are ok too, like Kraft, or most store brands (Safeway), or Kirkland, but the worst mayo I tried was some Smart & Final store brand. Really awful. The Kirkland version no longer seems to be available. I liked it because it came in a straight sided jar that was easier to extract the last bits from.

I've even made mayo; it's not difficult, but a good blender is essential.

Heinz seems to be the standard for ketchup lately, but I recall that Del Monte was good, too.

 

[askolover]

Mother always uses Hellmann's mayo but she won't touch Miracle Whip...she says it tastes old to her.  When I was a kid I could eat mayo with a spoon!  Now I can't stand mayo.  Tony and I only buy MW, and it is usually only used with sweet pickle relish to make devil eggs at Thanksgiving or Christmas.  Occasionally I'll buy a pack of Bryan thick sliced bologna and use MW on sandwiches, which reminds me of my childhood when my dad would take me to our local sandwich shop in town and the man would slice the bologna himself.  Once in a blue moon I will make my mother's dill pickle slaw and use Hellmann's mayo in it.  I don't know of anyone else who makes slaw the way we do...but I can eat a whole bowl!  I've never tried Duke's but I saw it at Walmart a few weeks ago.

 

[foraloysius]

Not only the French put mayonaise on their fries, but so do the Germans and the Dutch. And don't forget the Belgians, they are famous for their Belgian fries with mayo. Their mayo is a bit different than the preferred mayo in the Netherlands. I like my mayo to be a bit tangy and not too salt. Hellmanns just tastes too salt for me.

 

[daveamkrayoguy]

I used what was the last of my Hellman's (& I love the label saying "real" Mayonnaise more than all the other brands abbreviating it to "mayo") baked on some chicken breasts, topped with bread crumbs, Italian spices, and parmesean cheese!

That was the recipe on the back of the jar--and I wished I'd used thinner chicken breasts, as well--turned out good, but reheating them (to accompany another salad) became an oily mess...

-- Dave

 

[sudsmaster]

One popular misconception about mayonnaise is that it promotes food spoilage.

The truth is the opposite: the acidity of mayonnaise tends to be bacteriostatic and retard spoilage.

But of course if one makes tuna or chicken salad with mayo, with already spoiled meat, then mayo can't fix that. Nor can it stop bacterial growth 100%, so a meat/mayo filling left at room temp for hours will eventually spoil. But mayo is not the culprit.

 

[appnut]

I don't like ketchup much and when I have the rarity of fries, just eat them plain.  I'll have to try mayo on them next time.  thanks for the suggestion guys!!!

 

[ea56]

French Fries are delicious with Mayonnaise, but it’s really like adding insult to injury as far as fat and calorie consumption. I tried it many years ago when a co-worker introduced me to this tasty treat.

Since then I’ve seldom induged the habit ketchup if good enough for me. But if you’ve never tried it before you should give it a go at least once. And if the extravagance of calories or fat aren’t a concern, thats even better for you!

Eddie

 

[circlew]

I sometimes mix mayo with hot sauce to put on fries.

 

[johninpeekskill]

If you are from New England

...it has to be Cains Mayonnaise!

 

[sudsmaster]

Last time I had fries, I mixed equal parts of mayo and ketchup. Not bad.

For tartar sauce with fried fish, I've used mayo with about 20% balsamic vinaigrette. Acidic enough to pair well with the fish but not too runny.

A British standby for fish and chips (fries) is just malt vinegar. Lemon juice works, as well.

On a completely unrelated note, I just picked up a 50lb box of refined Fry King lard at the Costco Business Center. I intend to use it in the Oster deep fryer. We'll see how it works. It says it only contains refined pork lard and BHT (to preserve flavor).

We shall see.

 

[askolover]

Dave, my mother makes chicken that way sometimes when I come down for a visit.  I like it pretty well.

 

[tomturbomatic]

The dangerous ingredient in most egg, tuna, chicken and potato salads is the raw celery. It carries all kinds of microbes on it. Commercially, it is blanched to kill microbes on it before being used in cold salads and I do that too, so that the salad lasts a couple of days without becoming a garden of death for your gut.  A quick transfer from the hot water to ice cold water prevents the celery from actually having a cooked texture or flavor.

 

 Produce, even more delicate leafy types can also be disinfected by a soak in a solution of 1 teaspoon of Clorox or 3% hydrogen peroxide to a gallon of water followed by a rinse in clear water. If they are washed like this and thoroughly dried before refrigerating, the microbes that lead to spoilage are greatly reduced.

 

When I used to make 13 quarts of potato salad for our court's July 4th picnic, I would put all of the celery ribs in the top rack of the KDS18 and run it on the short/china cycle. I added a tablespoon of bleach to the first fill which is a 7 minute wash (it skips the first two prerinses). The main wash is 3 minutes and the first rinse is short too, then I would push Cancel/Drain and put the celery in ice water.  It was clean and nobody got sick. Of course, I added Claussen's Kosher dill pickles to the potato salad and added some of the juice to the mayo for the dressing so it was kinda acidic which helps keep bacterial growth down, too.

[this post was last edited: 3/13/2018-10:55]

http://https//traditionalcookingschool.com/food-preparation/recipes/techniques-tutorials/a-handy-guide-for-washing-produce/

 

[tomturbomatic]

<h1 class="article-header__title">Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items</h1>

<h2 class="is-accessible">Authors</h2>
<ul class="article-header__authors_list js-module" data-module="keyboardHover">
<li class="article-header__authors-item" data-hover-container="author1" data-author-name="Marilyn C. Erickson"></li>
</ul>

<ul class="article-header__authors_list js-module" data-module="keyboardHover">
<li class="article-header__authors-item" data-hover-container="author1" data-author-name="Marilyn C. Erickson">

<ol class="article-header__authors-item-aff-addr">
<li></li>
</ol>

</li>
</ul>

<ul id="header-meta-info-container" class="article-header__meta-info-list">
<li class="article-header__meta-info-item"><span class="article-header__meta-info-label">First published: </span><time id="first-published-date" class="article-header__meta-info-data" datetime="2010-10-22">22 October 2010</time>Full publication history</li>
<li class="article-header__meta-info-item"><span id="header-section-doi" class="article-header__meta-info-label">DOI: </span><span class="article-header__meta-info-data">10.1111/j.1541-4337.2010.00129.x</span>  View/save citation</li>
<li class="article-header__meta-info-item js-module" data-module="citations"><span class="article-header__meta-info-label">Cited by (CrossRef): </span><span class="article-header__meta-info-data"><span id="js-citations__count">24</span> articles</span> Check for updates </li>
</ul>

<header class="js-module article-header" data-module="ArticleHeader">

<ul id="header-meta-info-container" class="article-header__meta-info-list">
<li class="article-header__meta-info-item js-module" data-module="citations"></li>
<li class="article-header__meta-info-item">

<a class='link-to-altmetric-details-tab' target='_blank' href='https://www.altmetric.com/details.php?domain=onlinelibrary.wiley.com&citation_id=26773836&tab=twitter'>
Tweeted by 1





55 readers on Mendeley






See more details

|

Close this




×


" data-badge-popover="bottom">

</a>

</li>
</ul>

</header>
<section id="abstract" class="article-section article-section--abstract article-tools__article-section--is-active">

<h2 class="article-section__header">Abstract</h2>
Abstract:  The microbiological safety of cabbage, carrots, celery, and onions/scallions as well as deli (mayonnaise-based) salads that contain these items is the subject of this review. Between 2000 and 2007, the number of outbreaks in the United States associated with these raw produce items ranged from 6 (celery) to 18 (carrots). For cases with confirmed etiologies involving these 4 types of produce as well as coleslaw, chicken, seafood, and other vegetable-based salads, more than 50% of the outbreaks were attributed to viral agents. In contrast, Salmonella spp. served as the major etiological agent in outbreaks associated with potato salad. Surveys conducted on these produce items within the United States and other developed countries found either an absence or infrequent contamination with foodborne pathogens. Despite this low prevalence, experimental studies have demonstrated the potential for preharvest contamination, and this event is more likely to occur when exposure is close to harvest. Postharvest contamination of these produce items has been documented in several cases with water, equipment, and incoming product serving as the principal cross-contamination agent. Survival of contaminated product during subsequent storage is dependent on the storage temperature, produce type, and presence of mayonnaise. Chemical interventions may be relied on to reduce cross-contamination during produce washing operations but are limited in their ability to inactivate pathogens on the produce surface. In contrast, irradiation at dosages (1.0 kGy) approved for use in the United States is an effective treatment for killing pathogenic bacteria in fresh-cut cabbage, carrots, and celery.

</section>

http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00129.x/full

 

[imperial70]

This thread has been very helpful. I always wondered about some of these raw vegetables.

 

[firedome]

Duke's!!

Now available in Central Upstate NY ... thank you Weis Markets of PA!

Mom always used Miracle Whip... no wonder I never liked anything that had "salad dressing" in it!

 

[ea56]

I wasn’t aware of the problem with bacterial contamination on celery. We go through a bunch of celery every one to two weeks. And I serve celery and carrot sticks at least once a week, that I cut up myself ,I hate those nasty mini, waterlogged carrots in the plastic bags .

But I always wash the celery thoroughly and I peel both the carrots and the celery. I peel the celery because I don’t like eating the “strings”, and it only takes seconds to run the vegetable peeler down the stalks a couple of times. We never get sick from the celery, maybe peeling it removes the contaminates? Just a thought.

Anyway, thanks for sharing this info Tom.
Eddie