http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy

One time on Usenet, Chatty Cathy > said:

> http://www.recfoodcooking.com/
>
> Vote now!

I voted "never" -- I've not only not made it myself, I've never
tasted homemade mayonnaise, that I'm aware of. Back in the early,
90s, there was an infomercial about some stick blender gizmo that
was (allegedly) powerful enough to make whipped cream out of skim
milk. (I always thought the hostess looked just like my MIL.)
Anyway, I remember her demonstrating making mayo from scratch
with the thing and my first though was "you can do that?"... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

Depends. I make it from scratch when I want a really creamy mayo ....
like for dipping steamed artichokes. I use store-bought for stuff like
sandwiches or pasta salad.

But here's my question.

I buy Hellmans/Best Foods Reduced fat Mayo (used to be called
Just2Good). My big issue with mayo is the amount of fat. They simply
use a bunch of water in place of poil, from what I can see, to reduce
the fat. I like the way it tastes and with only a couple grams of fat,
I can use it when I need a cup of mayo for potato salad, Alans tomato
pie, stuff like that. No problem.

I prefer to make my mayo the stick-blender way when i'm seeking a good
dipping sauce. But it's so high fat! Is there any way to reduce the fat
of homemade mayo to make it less of an indugence? Any way to make it
emulsify using part oil, part water?

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

Until I'd made mayo---using lemon juice and a good portion of salt---I
didn't know what I was missing. The wife bought me a Kitchen-Aid stick
blender for my last birthday and it makes outstanding mayo. In fact,
I hate the taste of most store-bought mayo and prefer Miracle Whip for
sandwiches. When I do make mayo, which isn't very often, I find all
sorts of sandwiches and stuff to use it on, for as long as it lasts.

Best -- Terry