Heinz, Hellmans or make-your-own?

If I don't have the time to make my own, I prefer Heinz as it has
slightly more "tang" than Hellmens.

Corey Richardson wrote:
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.


It is not a matter of time for me because it only takes a minute to make
mayo. It takes longer to clean the food processor when it is done than
it does to make the mayo. However, we usually use Hellman's because we
just don't use that much mayo here, and the home made stuff doesn't
keep. It will go bad before we use it up.

On Aug 29, 11:14*am, Dave Smith > wrote:
>
> It is not a matter of time for me because it only takes a minute to make
> mayo. It takes longer to clean the food processor when it is done than
> it does to make the mayo. However, we usually use Hellman's because we
> just don't use that much mayo here, and the home made stuff doesn't
> keep. It will go bad before we use it up.

Thanks for removing the cross-posting. We also have a hard time using
up all the mayo when I make it with the wand blender. After a little
thought I decided some time ago that it was so easy, so fast, and so
good when flavored to fit some particular use that it was okay to make
it all the time even if I ended up throwing some out. So once a week
or so I toss a few tablespoons of mayo. It's worth it. I keep a jar
of Best Foods in the fridge as back-up. -aem

"Corey Richardson" > wrote in message
...
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.
>
>

Is home made Mayo that much better tasting than store bought? I've never
done it before.

On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:

>
>"Corey Richardson" > wrote in message
.. .
>> Heinz, Hellmans or make-your-own?
>>
>> If I don't have the time to make my own, I prefer Heinz as it has
>> slightly more "tang" than Hellmens.
>>
>>
>
>Is home made Mayo that much better tasting than store bought? I've never
>done it before.

Yes, it does taste much better, IMHO. You should try making your own
when you have the time.

Here's a step-by-step recipe from:
http://www.deliaonline.com/cookery-s...ise,60,AR.html


How to make mayonnaise


1. In the summer months one of the greatest treats of all is real,
proper home-made mayonnaise; a thick mass of unctuous golden ointment,
perfect for dipping asparagus into, or slices of raw vegetables
(crudités). It makes a perfect accompaniment to salmon, cold or hot, but
it is also utterly sublime served with hard-boiled eggs in a classic egg
mayonnaise. It should be stored in a screw-top jar in the bottom of the
fridge for no longer than a week.

2. Begin by putting 2 large egg yolks into a 1½ pint (850 ml) basin with
a narrow base – so that the beaters reach all the ingredients all the
time. Then add 1 crushed garlic clove (optional) and a heaped teaspoon
of dry English mustard powder, which helps to achieve the emulsion that
gives mayonnaise its smooth, silky texture, as well as providing
flavour. Season with a level teaspoon of salt and a few twists of
freshly milled pepper, and mix well together.

3. Using an electric whisk in one hand (which is the easiest option, but
if you have oodles of energy, you can make mayonnaise with a balloon
whisk) and 10 fl oz (275 ml) groundnut oil in a jug in the other, add
just one drop of oil to the egg mixture, and whisk that in. Strong
flavoured oils are not advisable as they will make the mayonnaise too
harsh. It is best to use groundnut oil, but if you want a slightly
stronger taste you can add a little olive oil towards the end. Because
you are dripping oil in with one hand and whisking with the other, you
can steady the jug or bowl by placing it on a damp tea cloth. Whisking
each drop of oil in thoroughly before adding the next seems crazy, but
it is absolutely essential and, just to reassure you, after a few
minutes and several drops of oil later, the mixture will begin to
thicken.

4. At that stage, and only then, you can begin to add the oil in larger
drops – when the mixture has started thickening, the critical point is
past (yes, there is a risk home-made mayonnaise will curdle if you add
the oil too fast too soon. If that happens, don't despair. Simply put a
fresh yolk into a clean basin, add the curdled mixture to that, drop by
drop, and then carry on with the remainder of the oil as if nothing had
happened). When about half the oil is in, add about a teaspoon of white
wine vinegar to thin the mixture down (never use malt vinegar as it is
too harsh). Now you can begin pouring in the oil in a thin, steady
trickle – whisking the whole time. When it's all in, taste and season
with salt and freshly milled black pepper and, if it needs it, a little
more vinegar. The amount can never be exact because it depends on your
own taste and how much acidity you require.

5. If you follow these instructions to the letter, you really won't have
a problem but a thick, shining, wobbly proper mayonnaise. I have timed
the whole operation from start to finish and it actually takes between 7
and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
think you need oceans of patience, you will be pleasantly surprised. If
you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
boiling water and whisk it in. For a quick (though not so thick) version
of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
blend with the mustard, salt, pepper and garlic (as above). Then with
the processor switched on, pour in all the oil in a steady stream. Taste
and add vinegar at the end. Either mayonnaise forms the basis for a
number of other sauces such as tartare and prawn cocktail sauce.

Note: this recipe contains raw eggs.

On Fri, 29 Aug 2008 11:23:49 -0700 (PDT), aem >
wrote:

>On Aug 29, 11:14*am, Dave Smith > wrote:
>>
>> It is not a matter of time for me because it only takes a minute to make
>> mayo. It takes longer to clean the food processor when it is done than
>> it does to make the mayo. However, we usually use Hellman's because we
>> just don't use that much mayo here, and the home made stuff doesn't
>> keep. It will go bad before we use it up.
>
>Thanks for removing the cross-posting. We also have a hard time using
>up all the mayo when I make it with the wand blender. After a little
>thought I decided some time ago that it was so easy, so fast, and so
>good when flavored to fit some particular use that it was okay to make
>it all the time even if I ended up throwing some out. So once a week
>or so I toss a few tablespoons of mayo. It's worth it. I keep a jar
>of Best Foods in the fridge as back-up. -aem

On-topic crossposting about food is more relevant than threads about
politics!

If you're in the States pick up some "Dukes", simply the best by far. My
grandmother wouldn't be caught using any other brand, she'd rather do
without.

--
============================
Caveat to Yankee carpetbaggers:

If you do settle in the South and bear children, don't think we will accept
them as Southerners. After all, if the cat had kittens in the oven, we
wouldn't call 'em biscuits.
"Corey Richardson" > wrote in message
...
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.
>
>

Corey Richardson wrote:
> On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>
>>
>> "Corey Richardson" > wrote in message
>> ...
>>> Heinz, Hellmans or make-your-own?
>>>
>>> If I don't have the time to make my own, I prefer Heinz as it has
>>> slightly more "tang" than Hellmens.
>>>
>>>
>>
>> Is home made Mayo that much better tasting than store bought? I've
>> never done it before.
>
> Yes, it does taste much better, IMHO. You should try making your own
> when you have the time.
>
> Here's a step-by-step recipe from:
> http://www.deliaonline.com/cookery-s...ise,60,AR.html
>
>
> How to make mayonnaise
>
>
> 1. In the summer months one of the greatest treats of all is real,
> proper home-made mayonnaise; a thick mass of unctuous golden ointment,
> perfect for dipping asparagus into, or slices of raw vegetables
> (crudités). It makes a perfect accompaniment to salmon, cold or hot,
> but it is also utterly sublime served with hard-boiled eggs in a
> classic egg mayonnaise.


And chips... Mayonnaise on chips is just wonderful!

Oh... and if you have any cold chicken leftovers, chop the chicken into
cubes and mix with mayonnaise. Your tastebuds will adore you forever...



--
Enzo

I wear the cheese. It does not wear me.

On Fri, 29 Aug 2008 18:49:20 +0100, Corey Richardson
> wrote:

>Heinz, Hellmans or make-your-own?

Making your own is quite a process. It can be iffy....just like making
a great Hollandaise.

I depend on Kraft Mayo...consistant container to container, top to
bottom of the jar. After using Kraft, you will find Hellmans with a
distinctive non creamy texture.

On Fri, 29 Aug 2008 21:01:16 +0100, "Enzo Matrix" >
wrote:

>Corey Richardson wrote:
>> On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>>
>>>
>>> "Corey Richardson" > wrote in message
>>> ...
>>>> Heinz, Hellmans or make-your-own?
>>>>
>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>> slightly more "tang" than Hellmens.
>>>>
>>>>
>>>
>>> Is home made Mayo that much better tasting than store bought? I've
>>> never done it before.
>>
>> Yes, it does taste much better, IMHO. You should try making your own
>> when you have the time.
>>
>> Here's a step-by-step recipe from:
>> http://www.deliaonline.com/cookery-s...ise,60,AR.html
>>
>>
>> How to make mayonnaise
>>
>>
>> 1. In the summer months one of the greatest treats of all is real,
>> proper home-made mayonnaise; a thick mass of unctuous golden ointment,
>> perfect for dipping asparagus into, or slices of raw vegetables
>> (crudités). It makes a perfect accompaniment to salmon, cold or hot,
>> but it is also utterly sublime served with hard-boiled eggs in a
>> classic egg mayonnaise.
>
>
>And chips... Mayonnaise on chips is just wonderful!

Agreed!

>Oh... and if you have any cold chicken leftovers, chop the chicken into
>cubes and mix with mayonnaise. Your tastebuds will adore you forever...

Very nice that is too, but I'd add cucumber.

On Fri 29 Aug 2008 01:14:16p, Billy told us...

> On Fri, 29 Aug 2008 18:49:20 +0100, Corey Richardson
> > wrote:
>
>>Heinz, Hellmans or make-your-own?
>
> Making your own is quite a process. It can be iffy....just like making
> a great Hollandaise.
>
> I depend on Kraft Mayo...consistant container to container, top to
> bottom of the jar. After using Kraft, you will find Hellmans with a
> distinctive non creamy texture.

Momemade mayonnaise is a snap if you use a blender or food processor, and
I've never had a failure. Having said that, I always have a container of
commercial mayonnaise on hand. If I need specialty mayonnaise, I will make
that myself.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 10hrs 43mins
*******************************************
If you can't say something nice, say
something surreal.
*******************************************

On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
> wrote:

>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>
>> Mayonnaise on chips is just wonderful!
>
>You are Dutch, and I claim my fifty pounds.

Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
over ketchup?

Waldo Centini" <"waldocentini[NOSPAM] wrote:
> Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>
>> Mayonnaise on chips is just wonderful!
>
> You are Dutch, and I claim my fifty pounds.

I lived in Germany for five years.

--
Enzo

I wear the cheese. It does not wear me.

Corey Richardson wrote:
> On Fri, 29 Aug 2008 21:01:16 +0100, "Enzo Matrix" >
> wrote:
>
>> Corey Richardson wrote:
>>> On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>>>
>>>>
>>>> "Corey Richardson" > wrote in message
>>>> ...
>>>>> Heinz, Hellmans or make-your-own?
>>>>>
>>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>>> slightly more "tang" than Hellmens.
>>>>>
>>>>>
>>>>
>>>> Is home made Mayo that much better tasting than store bought? I've
>>>> never done it before.
>>>
>>> Yes, it does taste much better, IMHO. You should try making your own
>>> when you have the time.
>>>
>>> Here's a step-by-step recipe from:
>>> http://www.deliaonline.com/cookery-s...ise,60,AR.html
>>>
>>>
>>> How to make mayonnaise
>>>
>>>
>>> 1. In the summer months one of the greatest treats of all is real,
>>> proper home-made mayonnaise; a thick mass of unctuous golden
>>> ointment, perfect for dipping asparagus into, or slices of raw
>>> vegetables (crudités). It makes a perfect accompaniment to salmon,
>>> cold or hot, but it is also utterly sublime served with hard-boiled
>>> eggs in a classic egg mayonnaise.
>>
>>
>> And chips... Mayonnaise on chips is just wonderful!
>
> Agreed!
>
>> Oh... and if you have any cold chicken leftovers, chop the chicken
>> into cubes and mix with mayonnaise. Your tastebuds will adore you
>> forever...
>
> Very nice that is too, but I'd add cucumber.

Not for me, I'm afraid. Spring onions though... now that's a different
matter.

And now I'm *really* hungry again!

--
Enzo

I wear the cheese. It does not wear me.

On Aug 29, 6:49*pm, Corey Richardson >
wrote:
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.

Any French-style mayo, as I like the mustard tang.

On Fri, 29 Aug 2008 18:49:20 +0100, Corey Richardson
> wrote:

>Heinz, Hellmans or make-your-own?
>
>If I don't have the time to make my own, I prefer Heinz as it has
>slightly more "tang" than Hellmens.
>
Hellmann's light mayo is nice and tangy... it doesn't taste 'reduced
calorie' either. Even dh will eat it without complaint and he hates
'diet' foods.

Enzo Matrix wrote:


> And chips... Mayonnaise on chips is just wonderful!
>
> Oh... and if you have any cold chicken leftovers, chop the chicken into
> cubes and mix with mayonnaise. Your tastebuds will adore you forever...


I first tried making my own when I had planned to make chicken salad and
discovered that we were out of mayo. Rather than make a trip to the
store I thought I would try making it. I was amazed at our easy it was,
and my son loved it. A few weeks ago I showed my wife how to do it and
she agreed with me that the time only time consuming part of it is the
cleanup.

Wayne Boatwright wrote:

> Momemade mayonnaise is a snap if you use a blender or food processor, and
> I've never had a failure. Having said that, I always have a container of
> commercial mayonnaise on hand. If I need specialty mayonnaise, I will make
> that myself.

We keep jarred commercial mayo on hand as well. Neither of us are fans
of mayo, but it's nice to have for tuna and chicken.

However, Bob makes a HEAVENLY mayo, and it's very easy. I understand the
gripes about having to clean a food processor (because I am the one who
gets to wash it!) and having to use the mayo before it goes south. We do
have a processor for small batch chopping and mixing that he uses for
his mayo. The bonus is that we get just the amount of mayo we can use
before it goes bad and that particular processor is MUCH easier to
clean. I think I recall him using an immersion wand blender that worked
quite well.

I do love a man with all the right toys! ;-)

--Lin

Corey Richardson said...

> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
> > wrote:
>
>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>
>>> Mayonnaise on chips is just wonderful!
>>
>>You are Dutch, and I claim my fifty pounds.
>
> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
> over ketchup?


I was served it that way in Amsterdam. Tasted great but a lot more
fattening than ketchup. I didn't adopt the practice once back at home.

Raw egg (salmonella risk) in homemade mayo would put me off.

Andy

Billy said...

> On Fri, 29 Aug 2008 18:49:20 +0100, Corey Richardson
> > wrote:
>
>>Heinz, Hellmans or make-your-own?
>
> Making your own is quite a process. It can be iffy....just like making
> a great Hollandaise.
>
> I depend on Kraft Mayo...consistant container to container, top to
> bottom of the jar. After using Kraft, you will find Hellmans with a
> distinctive non creamy texture.


The ANYTHING vs. Best Foods (Hellman's) will never cease! My once sis-in-
law laid down the law to me that it HAD to be Hellman's, OR ELSE! Her
Indian name would've beek "Cooks with Fist."

That said, mayo wasn't intended to be creamy. It's supposed to have it's
inherent gloppiness.

I tried Best Foods horseradish sauce which, while not entirely aweful,
really sucked.

Make your next mayo dance. Add wasabi powder!!!

Best,

Andy

Waldo Centini" <"waldocentini[NOSPAM] wrote:
> Op Fri, 29 Aug 2008 21:23:34 +0100 frommelde Enzo Matrix :
>
>>>> Mayonnaise on chips is just wonderful!
>>>
>>> You are Dutch, and I claim my fifty pounds.
>>
>> I lived in Germany for five years.
>
> Did you mention the war?

I did, but I think I got away with it...

--
Enzo

I wear the cheese. It does not wear me.

On Fri 29 Aug 2008 01:31:14p, Lin told us...

> Wayne Boatwright wrote:
>
>> Momemade mayonnaise is a snap if you use a blender or food processor,
>> and I've never had a failure. Having said that, I always have a
>> container of commercial mayonnaise on hand. If I need specialty
>> mayonnaise, I will make that myself.
>
> We keep jarred commercial mayo on hand as well. Neither of us are fans
> of mayo, but it's nice to have for tuna and chicken.
>
> However, Bob makes a HEAVENLY mayo, and it's very easy. I understand the
> gripes about having to clean a food processor (because I am the one who
> gets to wash it!) and having to use the mayo before it goes south. We do
> have a processor for small batch chopping and mixing that he uses for
> his mayo. The bonus is that we get just the amount of mayo we can use
> before it goes bad and that particular processor is MUCH easier to
> clean. I think I recall him using an immersion wand blender that worked
> quite well.
>
> I do love a man with all the right toys! ;-)
>
> --Lin
>

I put the bowl, lid, and blade of the food processor in the dishwasher, but
I hand dry them. Easy...

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 8hrs 49mins
*******************************************
355/113 - Not the famous number Pi,
but a great simulation!
*******************************************

On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:

>Corey Richardson said...
>
>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>> > wrote:
>>
>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>
>>>> Mayonnaise on chips is just wonderful!
>>>
>>>You are Dutch, and I claim my fifty pounds.
>>
>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>> over ketchup?
>
>
>I was served it that way in Amsterdam. Tasted great but a lot more
>fattening than ketchup. I didn't adopt the practice once back at home.

Which do you prefer though?

>Raw egg (salmonella risk) in homemade mayo would put me off.

The risk is *very* small!

On Fri, 29 Aug 2008 21:24:37 +0100, "Enzo Matrix" >
wrote:

>Corey Richardson wrote:
>> On Fri, 29 Aug 2008 21:01:16 +0100, "Enzo Matrix" >
>> wrote:
>>
>>> Corey Richardson wrote:
>>>> On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>>>>
>>>>>
>>>>> "Corey Richardson" > wrote in message
>>>>> ...
>>>>>> Heinz, Hellmans or make-your-own?
>>>>>>
>>>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>>>> slightly more "tang" than Hellmens.
>>>>>>
>>>>>>
>>>>>
>>>>> Is home made Mayo that much better tasting than store bought? I've
>>>>> never done it before.
>>>>
>>>> Yes, it does taste much better, IMHO. You should try making your own
>>>> when you have the time.
>>>>
>>>> Here's a step-by-step recipe from:
>>>> http://www.deliaonline.com/cookery-s...ise,60,AR.html
>>>>
>>>>
>>>> How to make mayonnaise
>>>>
>>>>
>>>> 1. In the summer months one of the greatest treats of all is real,
>>>> proper home-made mayonnaise; a thick mass of unctuous golden
>>>> ointment, perfect for dipping asparagus into, or slices of raw
>>>> vegetables (crudités). It makes a perfect accompaniment to salmon,
>>>> cold or hot, but it is also utterly sublime served with hard-boiled
>>>> eggs in a classic egg mayonnaise.
>>>
>>>
>>> And chips... Mayonnaise on chips is just wonderful!
>>
>> Agreed!
>>
>>> Oh... and if you have any cold chicken leftovers, chop the chicken
>>> into cubes and mix with mayonnaise. Your tastebuds will adore you
>>> forever...
>>
>> Very nice that is too, but I'd add cucumber.
>
>Not for me, I'm afraid. Spring onions though... now that's a different
>matter.

Oh, yes! Spring onions and cucumber!

>And now I'm *really* hungry again!

Me too!

On Fri, 29 Aug 2008 15:24:13 -0400, "rivahrebel" >
wrote:

>If you're in the States pick up some "Dukes", simply the best by far. My
>grandmother wouldn't be caught using any other brand, she'd rather do
>without.

Thank you for the tip.

Corey Richardson wrote:
> On Fri, 29 Aug 2008 21:24:37 +0100, "Enzo Matrix" >
> wrote:
>
>> Corey Richardson wrote:
>>> On Fri, 29 Aug 2008 21:01:16 +0100, "Enzo Matrix"
>>> > wrote:
>>>
>>>> Corey Richardson wrote:
>>>>> On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>>>>>
>>>>>>
>>>>>> "Corey Richardson" > wrote in message
>>>>>> ...
>>>>>>> Heinz, Hellmans or make-your-own?
>>>>>>>
>>>>>>> If I don't have the time to make my own, I prefer Heinz as it
>>>>>>> has slightly more "tang" than Hellmens.
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Is home made Mayo that much better tasting than store bought?
>>>>>> I've never done it before.
>>>>>
>>>>> Yes, it does taste much better, IMHO. You should try making your
>>>>> own when you have the time.
>>>>>
>>>>> Here's a step-by-step recipe from:
>>>>> http://www.deliaonline.com/cookery-s...ise,60,AR.html
>>>>>
>>>>>
>>>>> How to make mayonnaise
>>>>>
>>>>>
>>>>> 1. In the summer months one of the greatest treats of all is real,
>>>>> proper home-made mayonnaise; a thick mass of unctuous golden
>>>>> ointment, perfect for dipping asparagus into, or slices of raw
>>>>> vegetables (crudités). It makes a perfect accompaniment to salmon,
>>>>> cold or hot, but it is also utterly sublime served with
>>>>> hard-boiled eggs in a classic egg mayonnaise.
>>>>
>>>>
>>>> And chips... Mayonnaise on chips is just wonderful!
>>>
>>> Agreed!
>>>
>>>> Oh... and if you have any cold chicken leftovers, chop the chicken
>>>> into cubes and mix with mayonnaise. Your tastebuds will adore you
>>>> forever...
>>>
>>> Very nice that is too, but I'd add cucumber.
>>
>> Not for me, I'm afraid. Spring onions though... now that's a
>> different matter.
>
> Oh, yes! Spring onions and cucumber!

LOL



--
Enzo

I wear the cheese. It does not wear me.

Corey Richardson said...

> On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:
>
>>Corey Richardson said...
>>
>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>> > wrote:
>>>
>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>
>>>>> Mayonnaise on chips is just wonderful!
>>>>
>>>>You are Dutch, and I claim my fifty pounds.
>>>
>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>>> over ketchup?
>>
>>
>>I was served it that way in Amsterdam. Tasted great but a lot more
>>fattening than ketchup. I didn't adopt the practice once back at home.
>
> Which do you prefer though?
>
>>Raw egg (salmonella risk) in homemade mayo would put me off.
>
> The risk is *very* small!


Corey,

I suppose it is, but I don't do chips much anymore, but given my choice,
I'd prefer scalloped potatoes!!! YEP!

Best,

Andy
T2
High BP
Gout
Hi Mom!

Corey Richardson said...

> Which do you prefer though?


Corey,

Oops... To answer your question, if I could grow fat and live forever?
Mayonnaise!

Best,

Andy
Time sucks!!!

Corey Richardson wrote:
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.
>
>

Heinz makes mayonnaise???????

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Kajikit wrote:
> On Fri, 29 Aug 2008 18:49:20 +0100, Corey Richardson
> > wrote:
>
>> Heinz, Hellmans or make-your-own?
>>
>> If I don't have the time to make my own, I prefer Heinz as it has
>> slightly more "tang" than Hellmens.
>>
> Hellmann's light mayo is nice and tangy... it doesn't taste 'reduced
> calorie' either. Even dh will eat it without complaint and he hates
> 'diet' foods.

WE use Hellman's light mayo, too. It does taste as good as the fattier
kind. We just had some tonight. I made DH a chicken club sandwich with
left over cold chicken form yesterday's beer can chicken supper.

I smeared some Hellman's light mayo on a flour tortilla and put the
tomato, lettuce and bacon on it then rolled it up for my dinner. (I can
eat tortillas, but don't do well with bread.) It was delicious!!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...

> Corey Richardson wrote:
>> Heinz, Hellmans or make-your-own?
>>
>> If I don't have the time to make my own, I prefer Heinz as it has
>> slightly more "tang" than Hellmens.
>>
>>
>
> Heinz makes mayonnaise???????
>

They do in the UK. In fact, there are quite a few Heinz products in the UK
that are not marketing in the US. One I like, Salad Cream, comes to mind.
It's a bit like coleslaw dressing, but not quite.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 5hrs 49mins
*******************************************
A bird in the hand makes it hard to
blow your nose.
*******************************************

Wayne Boatwright wrote:
> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>
>> Corey Richardson wrote:
>>> Heinz, Hellmans or make-your-own?
>>>
>>> If I don't have the time to make my own, I prefer Heinz as it has
>>> slightly more "tang" than Hellmens.
>>>
>>>
>> Heinz makes mayonnaise???????
>>
>
> They do in the UK. In fact, there are quite a few Heinz products in the UK
> that are not marketing in the US. One I like, Salad Cream, comes to mind.
> It's a bit like coleslaw dressing, but not quite.
>
That is available in the British sections of our supermarkets.
*I* want their sandwich spread.

--
Jean B.

On Fri 29 Aug 2008 06:23:18p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>>
>>> Corey Richardson wrote:
>>>> Heinz, Hellmans or make-your-own?
>>>>
>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>> slightly more "tang" than Hellmens.
>>>>
>>>>
>>> Heinz makes mayonnaise???????
>>>
>>
>> They do in the UK. In fact, there are quite a few Heinz products in
>> the UK that are not marketing in the US. One I like, Salad Cream,
>> comes to mind. It's a bit like coleslaw dressing, but not quite.
>>
> That is available in the British sections of our supermarkets.
> *I* want their sandwich spread.
>

Oh, I *love* the sandwich spread! Didn't we used to have a somewhat
comparable product that was US made?

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 5hrs 37mins
*******************************************
Come any closer and I'll use my magnet!
*******************************************

Lin replied to Wayne:

>> Momemade mayonnaise is a snap if you use a blender or food processor, and
>> I've never had a failure. Having said that, I always have a container of
>> commercial mayonnaise on hand. If I need specialty mayonnaise, I will
>> make that myself.
>
> We keep jarred commercial mayo on hand as well. Neither of us are fans of
> mayo, but it's nice to have for tuna and chicken.
>
> However, Bob makes a HEAVENLY mayo, and it's very easy. I understand the
> gripes about having to clean a food processor (because I am the one who
> gets to wash it!) and having to use the mayo before it goes south. We do
> have a processor for small batch chopping and mixing that he uses for his
> mayo. The bonus is that we get just the amount of mayo we can use before
> it goes bad and that particular processor is MUCH easier to clean. I think
> I recall him using an immersion wand blender that worked quite well.

In my experience, the food processor worked a lot better than the wand
blender, but it might just be that I don't have the right technique with the
wand blender.

There are a couple places where homemade mayo makes a BIG difference: BLT's,
and that pomegranate-chicken salad I invented last year.

Bob

Wayne Boatwright wrote:
> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>
>> Corey Richardson wrote:
>>> Heinz, Hellmans or make-your-own?
>>>
>>> If I don't have the time to make my own, I prefer Heinz as it has
>>> slightly more "tang" than Hellmens.
>>>
>>>
>> Heinz makes mayonnaise???????
>>
>
> They do in the UK. In fact, there are quite a few Heinz products in the UK
> that are not marketing in the US. One I like, Salad Cream, comes to mind.
> It's a bit like coleslaw dressing, but not quite.
>

Sounds like it may be something like Miracle Whip

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Bob Terwilliger wrote:
> Lin replied to Wayne:
>
>>> Momemade mayonnaise is a snap if you use a blender or food processor,
>>> and
>>> I've never had a failure. Having said that, I always have a
>>> container of
>>> commercial mayonnaise on hand. If I need specialty mayonnaise, I will
>>> make that myself.
>>
>> We keep jarred commercial mayo on hand as well. Neither of us are fans of
>> mayo, but it's nice to have for tuna and chicken.
>>
>> However, Bob makes a HEAVENLY mayo, and it's very easy. I understand the
>> gripes about having to clean a food processor (because I am the one who
>> gets to wash it!) and having to use the mayo before it goes south. We do
>> have a processor for small batch chopping and mixing that he uses for his
>> mayo. The bonus is that we get just the amount of mayo we can use before
>> it goes bad and that particular processor is MUCH easier to clean. I
>> think
>> I recall him using an immersion wand blender that worked quite well.
>
> In my experience, the food processor worked a lot better than the wand
> blender, but it might just be that I don't have the right technique with
> the
> wand blender.

This is the recipe I got here on rfc. It worked perfectly for me (and
tasted yummy, too)


* Exported from MasterCook *

Stick Blender Mayonnaise

Recipe By :"Nancree"
Serving Size : 0 Preparation Time :0:00
Categories : Hints And Tips Sauces & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- at room temperature
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt -- or to taste
1 teaspoon dry mustard
1 cup salad oil

Crack the egg into a straight-sided glass jar. A peanut butter jar works
well.

Over the egg add, the lime juice, salt, mustard and salad oil.

Insert a stick blender all the way into the jar without turning it on.
Then turn it on. While rocking the blender from side to side, pull it
up to the top.

Description:
"Fresh mayonnaise made easy."
Source:
"rec.food.cooking"
-

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri 29 Aug 2008 06:49:16p, Bob Terwilliger told us...

> Lin replied to Wayne:
>
>>> Momemade mayonnaise is a snap if you use a blender or food processor,
>>> and I've never had a failure. Having said that, I always have a
>>> container of commercial mayonnaise on hand. If I need specialty
>>> mayonnaise, I will make that myself.
>>
>> We keep jarred commercial mayo on hand as well. Neither of us are fans
>> of mayo, but it's nice to have for tuna and chicken.
>>
>> However, Bob makes a HEAVENLY mayo, and it's very easy. I understand
>> the gripes about having to clean a food processor (because I am the one
>> who gets to wash it!) and having to use the mayo before it goes south.
>> We do have a processor for small batch chopping and mixing that he uses
>> for his mayo. The bonus is that we get just the amount of mayo we can
>> use before it goes bad and that particular processor is MUCH easier to
>> clean. I think I recall him using an immersion wand blender that worked
>> quite well.
>
> In my experience, the food processor worked a lot better than the wand
> blender, but it might just be that I don't have the right technique with
> the wand blender.
>
> There are a couple places where homemade mayo makes a BIG difference:
> BLT's, and that pomegranate-chicken salad I invented last year.
>
> Bob
>
>

I agree. Homemade mayo can really contribute a special dimension to a
dish. I don't have a wand blender, so no experience there. Just the F/P
and regular blender, both of which I've used for mayo.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 5hrs 1mins
*******************************************
A motion to adjourn is always in order.
*******************************************

On Fri 29 Aug 2008 06:54:14p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>>
>>> Corey Richardson wrote:
>>>> Heinz, Hellmans or make-your-own?
>>>>
>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>> slightly more "tang" than Hellmens.
>>>>
>>>>
>>> Heinz makes mayonnaise???????
>>>
>>
>> They do in the UK. In fact, there are quite a few Heinz products in
>> the UK that are not marketing in the US. One I like, Salad Cream,
>> comes to mind. It's a bit like coleslaw dressing, but not quite.
>>
>
> Sounds like it may be something like Miracle Whip
>

No, Janet, it's *nothing* like Miracle Whip. I detest that stuff.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 4hrs 58mins
*******************************************
The key to flexibility is indecision.
*******************************************

"Andy" <q> wrote in message ...
> Corey Richardson said...
>
>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>> > wrote:
>>
>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>
>>>> Mayonnaise on chips is just wonderful!
>>>
>>>You are Dutch, and I claim my fifty pounds.
>>
>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>> over ketchup?
>
>
> I was served it that way in Amsterdam. Tasted great but a lot more
> fattening than ketchup. I didn't adopt the practice once back at home.
>
> Raw egg (salmonella risk) in homemade mayo would put me off.


Ahem, bullshit!

Repeat, Bullshit.

TFM® - ask me, I've been there...

Janet provided:

> This is the recipe I got here on rfc. It worked perfectly for me (and
> tasted yummy, too)
>
>
> * Exported from MasterCook *
>
> Stick Blender Mayonnaise

<snip recipe>

That's the recipe I used which didn't work out for me. I'm not sure what
went wrong, but the oil just didn't incorporate like it should. It's of no
great concern to me, since I can make good mayo using the food processor (or
just a whisk).

Bob