Will The Real Mayo Please Stand Up!

[launderess]

Mayonnaise

Is a simple emulsion and probably one of the easiest things to whip up at home. More so if you have a food processor handy.

Homemade is streets ahead of even the best "organic" or whatever store bought and you have full control over what goes into including lack of preservatives.

Doing it one's self also saves from buying containers of mayo only to discard most of it after it has been sat sitting in the fridge from lack of use.

http://www.bbc.co.uk/food/recipes/mayonnaise_90223

If you want something different there is always salad cream: http://www.dailymail.co.uk/femail/food/article-1308233/Why-DO-Brits-gooey-Salad-Cream.html

http://www.bbc.co.uk/food/recipes/salad_cream_31658

 

[a440]

Great Thread!

I do like Dukes. So many that I cook for don't like it, so....

My other choice is Heinz. It is as close to Dukes as I can get and I like the taste.

I grew up on Blue Plate. I just can't take the taste. It is too sour tasting to me.

Funny part in thinking about any of these brands is that I am sure that none of them are good for us. I do go through months where I swear off "mayonnaise" or what ever you call it and substitute it with Mustard. I must say that with most "applications" I don't miss it at all. But of course....many things we eat call for it.

 

[ilovewindex]

Some months I go through a whole jar in the month, other times, it lasts a few months.. Just depends

Id venture to try making homemaid miracle whip

 

[lordkenmore]

I grew up with Miracle Whip. It was the only "mayonnaise" I knew. Although I remember seeing ads for real Mayonnaise in home type magazines that my mother sometimes had.

I don't stock Mayonnaise as a routine item. Mainly it seems like it's something I get only for potato salad. I haven't probably bought mayonnaise in a long time.

I might try making it one day. I seem to recall my mother trying once, but giving up, and tossing the mayonnaise out because it wasn't working quite right. My one concern: it seems like the recipes use raw egg yolks. I am not sure I am paranoid about egg safety; however, I'd hold out for an egg from a truly trusted, local source.

 

[lordkenmore]

>Funny part in thinking about any of these brands is that I am sure that none of them are good for us.

Probably true.

I did buy for a while mayonnaise from the health food department at my regular grocery store. This was probably during the era when I was aggressively doing everything I could to avoid buying anything with even a touch of GMO ingredients.

But there is also still a pretty high fat content. Indeed, when I first bought one "fake"/eggless mayonnaise, the clerk noted it, took a look at the label, and commented the fat was still pretty high.

 

[foraloysius]

Hellmann's is available here too as is Miracle Whip. Tried both, didn't like both. Hellmann's misses a bit of tang and is too salty to my taste. Don't remember the Miracle Whip, I guess it didn't make a lasting impression.

If you want to make your own mayonnaise it's safer to use pasteurized egg yolk.

The easiest way to make it yourself is using a good stick blender like a Bamix. Gordon Ramsay shows how to do it, using a whole egg.



Overhere in the Netherlands, but also in Germany, Belgium and France people love mayonnaise with their fries.

http://stuffdutchpeoplelike.com/2012/09/14/friet-dutch-french-fries-mayo/

BTW, Aïoli is not a thinner mayonnaise but a garlick mayonnaise.

 

[askolover]

Miracle Whip for us, unless I'm making my mother's cucumber slaw.  It isn't sweet so MW wouldn't taste right.  Mmm, Love Mom's cucumber slaw, or just her slaw period even without the cucumbers.  Never had any like hers (or mine).

 

[frigilux]

Due to the very real threat of salmonella poisoning, during which you spend the first 48 hours feeling like you're going to die and the following 48 hours wishing you would, I urge everyone not to use eggs in anything that will not be cooked to 158 degrees F.

 

Many stores carry eggs that have been pasteurized in the shell.  The cartons are clearly marked and each egg has the letter 'P' stamped on it.  Stores that don't normally carry them will usually special order on request.  

 

In the case of mayonnaise, EggBeaters can be substituted but the taste of the final product will be slightly different.

 

You can find methods online for pasteurizing eggs in the shell at home, but all seem to come with the caveat "Well, I think this works. You probably shouldn't count on it if you're pregnant or infirm." The USDA does not recommend any home pasteurization techniques for eggs.

 

[lordkenmore]

Yes, pasteurized eggs would be the best choice for safety. When I talk about trustworthy local eggs, I mean some small producer who is meticulous about egg production. And even so, I am aware that there are probably zero guarantees that the eggs will be 100% free of any salmonella risk. People who want/need guarantees of avoiding salmonella would be well advised to avoid uncooked, unpasteurized eggs, regardless of source.

I read up on pasteurizing eggs... I, too, noted the disclaimers that the authors weren't 100% certain the process would work. And then there is the whole hassle, and the care that would be needed--too little heating, and the eggs aren't pasteurized. Do even slightly too much, and the eggs will cook.

 

[chachp]

I stopped making my own years ago....

 

<span style="font-family: 'courier new', courier; color: #800080;">I stopped making my own because of the fear of using raw eggs.  I have a Lemon-Garlic Mayonnaise recipe that is superb and I haven't made it in years.  It's great on Pasta salad.</span>

 

[maytagbear]

Like Frigilux

I only buy and use Davidson's Safest Choice eggs, even though I use eggs mostly for baking.

When I do make mayonnaise at home, which is rare, I use either my stick blender, or my K45 with the wire whip.

Canola oil makes decent tasting mayonnaise, but does not fry well. Corn oil makes horrid mayonnaise, but fries superbly. I use a 60/40 of Canola and Extra Virgin olive oil. Lesser amount of the olive oil, and it goes in last.

Burman's from Aldi is decent, but I still prefer Hellmann's.

Lawrence/Maytagbear

 

[DADoES]

 
Family always used Miracle Whip.  For *years* I didn't realize the difference between it and mayonnaise.  Us kids sometimes ate "mayonnaise" (Miracle Whip) sandwiches as a junk-treat ... rarely do that now (but suddenly have a hankering, LOL).  Generally now buy GV, occasionally Hellman's or Kraft.

 

[gusherb]

Mayonnaise with fries

I used to hate that until I finally tried it with the right mayo. Of course it was made from scratch by a local diner, it had a very light clean taste. The mayonnaise off the shelf has too much of a taste to really go with the fries all that well. I also just don't like mayo with any tang or a heavy flavor (probably from the oil or fat)

 

[ilovewindex]

I have tried many off brand maynoaise and none tasted right.. I used to eat only hellmans and a couple years ago, something changed and i could no longer eat it..

BTW has any one here ever used the cheap "Heavy Duty" Mayo they sell in the 5 gallon buckets at costco

 

[lordkenmore]

I am curious about something. I know that Hellmann's and Best Foods are considered the same. One looks at the web site for either, and sees in that small print that credit card companies love that that brand is known as the other brand on the other side of the Rockies. For example: "Best Foods® is known as Hellmann's® east of the Rockies."

This does raise the question: what brand do people get in the middle of the Rockies? LOL

I wonder...are they absolutely identical? As in if I had a mayonnaise tasting one night, would both brands be deemed exactly the same?

One assumes that since they are marketed as they are that the recipes would be the same. But...perhaps the recipe varies slightly. Perhaps there could be different factories, and some quirk in one factory makes a difference.

Another observation: why did WE get stuck with the boring name here?!? Hellmann's has a certain something. Best Foods almost sounds like a mass market supplier specializing in serving cafeterias.

I once actually had a chance to buy Hellmann's... No, they didn't let Lord Kenmore loose long enough so he could travel east of the Rockies. They'd never be that irresponsible. LOL But some store out here had Hellmann's for whatever reason. I should have bought some just to do it.

 

[angus]

Interesting question - I would assume they are identical but unless you hold a side by side label reading and taste test, no real way to know. I guess you could call the company....

Not to change the thread - but this is kind of like the liquid starch thing - the old Purex Vano vs. Dial (which acquired Purex) Sta-Flo. For a while after the companies were merged, both brands co existed - Vano out west and Sta-Flo here. However having had the opportunity to use both during their co existence, I noticed that the Vano was more concentrated and I needed to use less to achieve the same result. Also, Vano was colored a light aqua blue and had a pleasant but clean fragrance. Sta-Flo was white and had a sweeter slightly heavier fragrance. Oh, well we won't ever know the answer for that one since Vano no longer exists.

Anyway, off to the store to scope out the mayonnaise offerings - I breezed by McCormick's brand today - but didn't read the label and also noticed another brand I never paid attention to - Cain's...

 

[circlew]

When I was a kid we almost always used Miracle Whip. Then later, about the time I graduated from H.S., my mom started to buy Hellmann's. Since then I have used that or Kraft, but recently have been buying Heinz or Duke's - both of which I seem to like better. I also like Blue Plate, as that is what my Aunt Julie in MS always gets. May bring a jar of it back next time I'm down there.

 

[whirlcool]

Today we only really use Mayo on hamburgers and cold cuts when we make them! In our family we grew up with Hellmans, but my brother would scream bloody murder if he didn't have his Miracle Whip. My mother always kept a small jar of it just for him. What a brat we used to think! My father was the "You'll eat whats put in front of you and like it!" type of guy. How my brother escaped we'll never know.

 

[angus]

Interesting find today. Happened to go to the Duke's Mayo website and discovered that it is supposedly available at Fresh Market Stores in New York, New Jersey and Connecticut. Was at the Fresh Market in Westport, Ct, yesterday but wasn't looking at mayo so now I have to wait until next weekend to see if this is true...

 

[ea56]

Being a native Californian the only good mayonnaise that we have really ever had is Best Food's. But I do agree that it is not the same as it used to be. I think they are using a different kind of oil that is inferior to what they used to always use before. I really like mayo now, but until I was about 13 or 14 yrs. old I couldn't stand it.

I used to love Miricle Whip though. My paternal grandparents always had Miricle Whip and whenever I was at their house during lunch time we would have Pickle and Pimento Loaf sandwiches on fresh, soft Wonder bread with Miricle Whip. Oh I was in heaven! We always had Best Foods at home and my Mom thought Miricle Whip was low rent.

I did use Kraft mayo for a while about 10 yrs, ago, but went back to Best Foods.
Eddie