On Apr 9, 11:02*pm, "Bob Terwilliger" >
wrote:
> Bryan wrote:
> > Jarred mayo is crappy. *I drive a crappy car.
>
> To be fair, there are plenty of crappy mayonnaise recipes out there too. I
> made some of them before stumbling on Alton Brown's recipe, which has never
> failed me.

There are two things that do not belong in mayo, vinegar (instead of
lemon juice) and egg whites. All the jarred ones I've seen use one or
both. I was never a mayo person until my nephew turned me on to the
fresh made stuff. That kind of parallels my butter experience. When
I was a kid, I hated margarine, and had never really tasted butter.

In fact, my mom called margarine, "butter." My older hippie sister
came home for a visit when I was 5, and she brought a new thing into
the house, Land 'O Lakes butter. For the past at least a year, I had
been eating toast dry, but that stuff, MAN! It was quite a few years
before my mother started buying butter, and I was happy enough with
dry toast, but when we went out to dinner I indulged myself with
butter. So much butter. One place, they'd bring it out in scoops
that were like mini ice cream scoops, but in my mind, far better than
ice cream.

Genuine cows' milk butterfat, unadulterated by anything other than
salt still does it for me. Those of us blessed or cursed with the
supertaster thing tend toward minimalist cooking. To me, a baked
potato with nothing but lots of butter and S&P is ideal, and to tell
the truth, I have little use for mayo, other that to make it for my
wife or others. I prefer Hollandaise. This is pretty much my
favorite:
http://www.exploratorium.edu/cooking...landaise.html#

Now there's no real reason that you couldn't pasteurize that and put
it in a jar except I guess it would separate. Same with mayo. That's
why they use the egg white. The vinegar is just for cheapness' sake.
I make mayo for my wife's chicken salad as an act of love, and I doubt
I've made Hollandaise more than half a dozen times in my life, but
great food is a joy.

I'm not skilled enough to make Hollandaise w/o using a double boiler.
Same with custards. I've found that the Cake Bible method of using a
water bath is ideal as well for baking cakes. I'm rambling. Sorry.
>
> Bob

--Bryan