How often do you make your own Mayonnaise?

I find whenever I am making a salad like potato or macaroni that requires a
cup or more of mayo it's just as easy to whip up a batch in the food
processor.

It has gotten to the point I can hear the difference in sound as the mixture
begins to solidify.

I leave the best foods for sandwiches.

Dimitri

"Dimitri" ha scritto nel messaggio
> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that requires
> a > cup or more of mayo it's just as easy to whip up a batch in the food >
> processor.
>
> It has gotten to the point I can hear the difference in sound as the
> mixture > begins to solidify.
>
> I leave the best foods for sandwiches.
>
> Dimitri

I do not buy mayonnaise. With a stick blender it's quick easy and cheap to
make it whenever I want it.

Dimitri wrote:

> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that requires
> a cup or more of mayo it's just as easy to whip up a batch in the food
> processor.
>
> It has gotten to the point I can hear the difference in sound as the
> mixture begins to solidify.
>
> I leave the best foods for sandwiches.

At the height of tomato season, I like to make a batch of mayonnaise. Its
first and most important use is for BLTs. Sure, the leftovers might go into
potato salad (or potato-vegetable salad), but the main reason I'll be making
mayonnaise is for BLTs.

Bob

Dimitri wrote:
> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that
> requires a cup or more of mayo it's just as easy to whip up a batch in
> the food processor.
>
> It has gotten to the point I can hear the difference in sound as the
> mixture begins to solidify.
>
> I leave the best foods for sandwiches.
>
> Dimitri
>
>

I used to make mayo. Dead simple in a blender. The last times I have
tried however, I got white greasy gravy. Perhaps I insulted a witch
recently and she must have placed a hex on me. I don't know when I'll
try again.

On Apr 9, 3:22*am, dsi1 > wrote:
> Dimitri wrote:
> > How often do you make your own Mayonnaise?
>
> > I find whenever I am making a salad like potato or macaroni that
> > requires a cup or more of mayo it's just as easy to whip up a batch in
> > the food processor.
>
> > It has gotten to the point I can hear the difference in sound as the
> > mixture begins to solidify.
>
> > I leave the best foods for sandwiches.
>
> > Dimitri
>
> I used to make mayo. Dead simple in a blender. The last times I have
> tried however, I got white greasy gravy. Perhaps I insulted a witch
> recently and she must have placed a hex on me. I don't know when I'll
> try again.

I've had it turn out w/ a bad texture too, but it was never "white."
I make it for my wife's chicken salad sandwiches, which also have
leftover chicken breast and sliced grapes.
Better it have a funny texture and taste good, than a good texture and
taste bad.

--Bryan

On Apr 9, 2:07*am, "Dimitri" > wrote:
> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that requires a
> cup or more of mayo it's just as easy to whip up a batch in the food
> processor.
>
> It has gotten to the point I can hear the difference in sound as the mixture
> begins to solidify.
>
> I leave the best foods for sandwiches.
>
> Dimitri

Never. I can't remember the last time I needed more than a couple of
tablespoons of mayo in a week.

Anyway, I prefer Hellman's. My taste buds have never recovered from
having grown up on Miracle Whip.

Oh, I have made homemade mayo. I just don't like it as well.

Cindy Hamilton

On Thu, 9 Apr 2009 06:00:59 -0700 (PDT), Cindy Hamilton
> shouted from the highest rooftop:

>On Apr 9, 2:07*am, "Dimitri" > wrote:
>> How often do you make your own Mayonnaise?
>>
>> I find whenever I am making a salad like potato or macaroni that requires a
>> cup or more of mayo it's just as easy to whip up a batch in the food
>> processor.
>>
>> It has gotten to the point I can hear the difference in sound as the mixture
>> begins to solidify.
>>
>> I leave the best foods for sandwiches.
>>
>> Dimitri
>
>Never. I can't remember the last time I needed more than a couple of
>tablespoons of mayo in a week.
>
>Anyway, I prefer Hellman's. My taste buds have never recovered from
>having grown up on Miracle Whip.
>
>Oh, I have made homemade mayo. I just don't like it as well.
>
>Cindy Hamilton

Is Hellman's the same as Best Foods?


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Apr 9, 9:00*am, Cindy Hamilton > wrote:
> On Apr 9, 2:07*am, "Dimitri" > wrote:
>
> > How often do you make your own Mayonnaise?
>
> > I find whenever I am making a salad like potato or macaroni that requires a
> > cup or more of mayo it's just as easy to whip up a batch in the food
> > processor.
>
> > It has gotten to the point I can hear the difference in sound as the mixture
> > begins to solidify.
>
> > I leave the best foods for sandwiches.
>
> > Dimitri
>
> Never. *I can't remember the last time I needed more than a couple of
> tablespoons of mayo in a week.
>
> Anyway, I prefer Hellman's. *My taste buds have never recovered from
> having grown up on Miracle Whip.
>
> Oh, I have made homemade mayo. *I just don't like it as well.
>
> Cindy Hamilton

I love homemade mayo, but we use the lowfat Hellmans, so we save
homemade for a treat, when we're dipping artichoke leaves into it or
using it as a topping or dip for fresh-made dishes. Sandwiches and
potato or pasta salad get the lowfat stuff.

On Apr 9, 8:05*am, bob > wrote:
> On Thu, 9 Apr 2009 06:00:59 -0700 (PDT), Cindy Hamilton
> > shouted from the highest rooftop:
>
>
>
> >On Apr 9, 2:07 am, "Dimitri" > wrote:
> >> How often do you make your own Mayonnaise?
>
> >> I find whenever I am making a salad like potato or macaroni that requires a
> >> cup or more of mayo it's just as easy to whip up a batch in the food
> >> processor.
>
> >> It has gotten to the point I can hear the difference in sound as the mixture
> >> begins to solidify.
>
> >> I leave the best foods for sandwiches.
>
> >> Dimitri
>
> >Never. *I can't remember the last time I needed more than a couple of
> >tablespoons of mayo in a week.
>
> >Anyway, I prefer Hellman's. *My taste buds have never recovered from
> >having grown up on Miracle Whip.
>
> >Oh, I have made homemade mayo. *I just don't like it as well.
>
> >Cindy Hamilton
>
> Is Hellman's the same as Best Foods?

Yes. It's an East-West thing. Like Edy's and Dreyer's.
>
> --
>
> una cerveza mas por favor ...

I agree.
>

--Bryan

"Dimitri" > wrote in message
...
> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that requires
> a cup or more of mayo it's just as easy to whip up a batch in the food
> processor.
>
> It has gotten to the point I can hear the difference in sound as the
> mixture begins to solidify.
>
> I leave the best foods for sandwiches.
>
> Dimitri
>
I've never made my own mayo. It's one of those things on my 'Must try this
sometime' list.

Jon

Dimitri wrote:
>
> How often do you make your own Mayonnaise?
>
> I find whenever I am making a salad like potato or macaroni that requires a
> cup or more of mayo it's just as easy to whip up a batch in the food
> processor.
>
> It has gotten to the point I can hear the difference in sound as the mixture
> begins to solidify.
>
> I leave the best foods for sandwiches.
>
> Dimitri

Pretty much never. I've tried making my own a number of times, but I've
never really cared for the results. I stick to the Hellman's real
generally (I think that's Best Foods in some markets).

bob wrote:
>
> On Thu, 9 Apr 2009 06:00:59 -0700 (PDT), Cindy Hamilton
> > shouted from the highest rooftop:
>
> >On Apr 9, 2:07 am, "Dimitri" > wrote:
> >> How often do you make your own Mayonnaise?
> >>
> >> I find whenever I am making a salad like potato or macaroni that requires a
> >> cup or more of mayo it's just as easy to whip up a batch in the food
> >> processor.
> >>
> >> It has gotten to the point I can hear the difference in sound as the mixture
> >> begins to solidify.
> >>
> >> I leave the best foods for sandwiches.
> >>
> >> Dimitri
> >
> >Never. I can't remember the last time I needed more than a couple of
> >tablespoons of mayo in a week.
> >
> >Anyway, I prefer Hellman's. My taste buds have never recovered from
> >having grown up on Miracle Whip.
> >
> >Oh, I have made homemade mayo. I just don't like it as well.
> >
> >Cindy Hamilton
>
> Is Hellman's the same as Best Foods?

I believe it is the same product with different names in some markets.

Bobo Bonobo® wrote:
> On Apr 9, 3:22 am, dsi1 > wrote:
>> Dimitri wrote:
>>> How often do you make your own Mayonnaise?
>>> I find whenever I am making a salad like potato or macaroni that
>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>> the food processor.
>>> It has gotten to the point I can hear the difference in sound as the
>>> mixture begins to solidify.
>>> I leave the best foods for sandwiches.
>>> Dimitri
>> I used to make mayo. Dead simple in a blender. The last times I have
>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>> recently and she must have placed a hex on me. I don't know when I'll
>> try again.
>
> I've had it turn out w/ a bad texture too, but it was never "white."
> I make it for my wife's chicken salad sandwiches, which also have
> leftover chicken breast and sliced grapes.
> Better it have a funny texture and taste good, than a good texture and
> taste bad.
>
> --Bryan

It's supposed to be off-white or something - I'm not into the various
shades of whiteness of mayo. That's not important - the problem is that
my attempts have not turned out and I have no idea why. Unlucky, I
guess. The idea of using liquid mayo is revolting - I'd rather dump the
whole mess down the drain.

Michael "Dog3" wrote:
> "Dimitri" >

>> It has gotten to the point I can hear the difference in sound as the
>> mixture begins to solidify.
>
> I've never paid that much attention. I'll have to see if I can tell the
> dif.

There's a difference. It's sort of a hollow slapping sound. This is
caused by air being incorporated into the mix. Oddly enough, mayo
doesn't really hold a lot of air. This is a good thing, otherwise the
manufacturers would be trying to stuff as much air into mayo as they could.

I've noticed that coffee mugs will make a sound that rises in pitch as
you stir powdered creamer or sugar into it. One can hear it when the
spoon taps into the sides. A neat effect and probably easy to hear if
you play a musical instrument.

>
> Michael
>
>

dsi1 > wrote:

>Michael "Dog3" wrote:

>> "Dimitri" >

>>> It has gotten to the point I can hear the difference in sound as the
>>> mixture begins to solidify.

>> I've never paid that much attention. I'll have to see if I can tell the
>> dif.

>There's a difference. It's sort of a hollow slapping sound. This is
>caused by air being incorporated into the mix. Oddly enough, mayo
>doesn't really hold a lot of air. This is a good thing, otherwise the
>manufacturers would be trying to stuff as much air into mayo as they could.
>
>I've noticed that coffee mugs will make a sound that rises in pitch as
>you stir powdered creamer or sugar into it. One can hear it when the
>spoon taps into the sides. A neat effect and probably easy to hear if
>you play a musical instrument.

For me sound is important when preparing food. This one reason
I don't like noisy ventilation hoods. (I realize they don't
need to be too noisy, but some kitchens I have used they
are extremely noisy, to the point that you can't tell how
hot you are frying something.)

Steve

Zeppo wrote:
> "Dimitri" > wrote in message
> ...
>> How often do you make your own Mayonnaise?
>>
>> I find whenever I am making a salad like potato or macaroni that requires
>> a cup or more of mayo it's just as easy to whip up a batch in the food
>> processor.
>>
>> It has gotten to the point I can hear the difference in sound as the
>> mixture begins to solidify.
>>
>> I leave the best foods for sandwiches.
>>
>> Dimitri
>>
> I've never made my own mayo. It's one of those things on my 'Must try this
> sometime' list.
>
> Jon
>
>
I got this recipe right here on r.f.c for stick blender mayo and it has
never failed to come out perfect. I'm sharing it again.


* Exported from MasterCook *

Stick Blender Mayonnaise

Recipe By :"Nancree"
Serving Size : 0 Preparation Time :0:00
Categories : Hints And Tips Sauces, Dressings & 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"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -




--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

"dsi1" wrote
> Bobo Bonobo® wrote:
>> dsi1 wrote:
>>> Dimitri wrote:
>>>> How often do you make your own Mayonnaise?
>>>> I find whenever I am making a salad like potato or macaroni that
>>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>>> the food processor.
>>>> It has gotten to the point I can hear the difference in sound as the
>>>> mixture begins to solidify.
>>>> I leave the best foods for sandwiches.
>>>> Dimitri
>>> I used to make mayo. Dead simple in a blender. The last times I have
>>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>>> recently and she must have placed a hex on me. I don't know when I'll
>>> try again.
>>
>> I've had it turn out w/ a bad texture too, but it was never "white."
>> I make it for my wife's chicken salad sandwiches, which also have
>> leftover chicken breast and sliced grapes.
>> Better it have a funny texture and taste good, than a good texture and
>> taste bad.
>>
>> --Bryan
>
> It's supposed to be off-white or something - I'm not into the various
> shades of whiteness of mayo. That's not important - the problem is that my
> attempts have not turned out and I have no idea why. Unlucky, I guess. The
> idea of using liquid mayo is revolting - I'd rather dump the whole mess
> down the drain.

A few times in my life I've made my own mayo just to see what folks are
raving about. it's a lot of nothing. Why go to the trouble to make
something that folks only use a small amount at a time and doesn't store
more than a day or two.

I don't use much mayo, less than 2 qts/yr... mostly a light schmear on a
sammiche, a couple Tbls in a can of tuna, the occasional egg salad, and
that's about it. I've never eaten mayo on it's own by the spoonful, it's
always married to something else, so what purpose does specially flavored
mayo serve?!?!? And I can always blend stuff with store bought, but again I
don't see any purpose (if I want mustard flavor most every sammiche I ever
made has two slices of bread to schmear). To me making mayo ain't worth the
clean up just to say ya made it yerself... I've yet to taste any home made
mayo that was better than store bought, and the texture of home made is off
putting, and I don't want any surprise colored mayo... reminds me of 40
years ago when I used to change baby diapers... hey lookit the lurid green
mayo, Gerber's spinach last night, yum! I bet some are smellin' it, deje
vous! lol Hellman's works for me.

On Thu 09 Apr 2009 11:03:10a, dsi1 told us...

> Bobo Bonobo® wrote:
>> On Apr 9, 3:22 am, dsi1 > wrote:
>>> Dimitri wrote:
>>>> How often do you make your own Mayonnaise?
>>>> I find whenever I am making a salad like potato or macaroni that
>>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>>> the food processor.
>>>> It has gotten to the point I can hear the difference in sound as the
>>>> mixture begins to solidify.
>>>> I leave the best foods for sandwiches.
>>>> Dimitri
>>> I used to make mayo. Dead simple in a blender. The last times I have
>>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>>> recently and she must have placed a hex on me. I don't know when I'll
>>> try again.
>>
>> I've had it turn out w/ a bad texture too, but it was never "white."
>> I make it for my wife's chicken salad sandwiches, which also have
>> leftover chicken breast and sliced grapes.
>> Better it have a funny texture and taste good, than a good texture and
>> taste bad.
>>
>> --Bryan
>
> It's supposed to be off-white or something - I'm not into the various
> shades of whiteness of mayo. That's not important - the problem is that
> my attempts have not turned out and I have no idea why. Unlucky, I
> guess. The idea of using liquid mayo is revolting - I'd rather dump the
> whole mess down the drain.
>

The color is highly dependent on both your choice of oil and how intensely
yellow the egg yolks are.

--
Wayne Boatwright

"Recipe: A series of step-by-step instructions for preparing ingredients
you forgot to buy, in utensils you don't own, to make a dish the dog
wouldn't eat." ~Author Unknown

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 09 Apr 2009 11:03:10a, dsi1 told us...
>
>> Bobo Bonobo® wrote:
>>> On Apr 9, 3:22 am, dsi1 > wrote:
>>>> Dimitri wrote:
>>>>> How often do you make your own Mayonnaise?
>>>>> I find whenever I am making a salad like potato or macaroni that
>>>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>>>> the food processor.
>>>>> It has gotten to the point I can hear the difference in sound as the
>>>>> mixture begins to solidify.
>>>>> I leave the best foods for sandwiches.
>>>>> Dimitri
>>>> I used to make mayo. Dead simple in a blender. The last times I have
>>>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>>>> recently and she must have placed a hex on me. I don't know when I'll
>>>> try again.
>>>
>>> I've had it turn out w/ a bad texture too, but it was never "white."
>>> I make it for my wife's chicken salad sandwiches, which also have
>>> leftover chicken breast and sliced grapes.
>>> Better it have a funny texture and taste good, than a good texture and
>>> taste bad.
>>>
>>> --Bryan
>>
>> It's supposed to be off-white or something - I'm not into the various
>> shades of whiteness of mayo. That's not important - the problem is that
>> my attempts have not turned out and I have no idea why. Unlucky, I
>> guess. The idea of using liquid mayo is revolting - I'd rather dump the
>> whole mess down the drain.
>>
>
> The color is highly dependent on both your choice of oil and how intensely
> yellow the egg yolks are.
>
> --
> Wayne Boatwright

And the acid you add at the end or beginning. The vinegar acts like a
whitener.

Dimitri

"Janet Wilder" > wrote in message
...
> Zeppo wrote:
>> "Dimitri" > wrote in message
>> ...
>>> How often do you make your own Mayonnaise?
>>>
>>> I find whenever I am making a salad like potato or macaroni that
>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>> the food processor.
>>>
>>> It has gotten to the point I can hear the difference in sound as the
>>> mixture begins to solidify.
>>>
>>> I leave the best foods for sandwiches.
>>>
>>> Dimitri
>>>
>> I've never made my own mayo. It's one of those things on my 'Must try
>> this sometime' list.
>>
>> Jon
> I got this recipe right here on r.f.c for stick blender mayo and it has
> never failed to come out perfect. I'm sharing it again.
>
>
> * Exported from MasterCook *
>
> Stick Blender Mayonnaise
>
> Recipe By :"Nancree"
> Serving Size : 0 Preparation Time :0:00
> Categories : Hints And Tips Sauces, Dressings &
> 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.


I use a coddled egg. It saved the trouble of letting the egg come to
temperature.

IMHO the amount of oil varies greatly with the size of the egg. more often
than not I end up using more than a cup. Usually 1 1/4 to 1 1/3 cup.

But I prefer a very stiff texture.


Dimitri

On Thu 09 Apr 2009 05:37:49p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Thu 09 Apr 2009 11:03:10a, dsi1 told us...
>>
>>> Bobo Bonobo® wrote:
>>>> On Apr 9, 3:22 am, dsi1 > wrote:
>>>>> Dimitri wrote:
>>>>>> How often do you make your own Mayonnaise?
>>>>>> I find whenever I am making a salad like potato or macaroni that
>>>>>> requires a cup or more of mayo it's just as easy to whip up a batch
in
>>>>>> the food processor.
>>>>>> It has gotten to the point I can hear the difference in sound as the
>>>>>> mixture begins to solidify.
>>>>>> I leave the best foods for sandwiches.
>>>>>> Dimitri
>>>>> I used to make mayo. Dead simple in a blender. The last times I have
>>>>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>>>>> recently and she must have placed a hex on me. I don't know when I'll
>>>>> try again.
>>>>
>>>> I've had it turn out w/ a bad texture too, but it was never "white."
>>>> I make it for my wife's chicken salad sandwiches, which also have
>>>> leftover chicken breast and sliced grapes.
>>>> Better it have a funny texture and taste good, than a good texture and
>>>> taste bad.
>>>>
>>>> --Bryan
>>>
>>> It's supposed to be off-white or something - I'm not into the various
>>> shades of whiteness of mayo. That's not important - the problem is that
>>> my attempts have not turned out and I have no idea why. Unlucky, I
>>> guess. The idea of using liquid mayo is revolting - I'd rather dump the
>>> whole mess down the drain.
>>>
>>
>> The color is highly dependent on both your choice of oil and how
intensely
>> yellow the egg yolks are.
>>
>> --
>> Wayne Boatwright
>
> And the acid you add at the end or beginning. The vinegar acts like a
> whitener.
>
> Dimitri
>
>

I use lemon juice. :-) Still, it's an acid, and I'm sure has some effect.

--
Wayne Boatwright

"Recipe: A series of step-by-step instructions for preparing ingredients
you forgot to buy, in utensils you don't own, to make a dish the dog
wouldn't eat." ~Author Unknown

Steve Pope wrote:

>
> For me sound is important when preparing food. This one reason
> I don't like noisy ventilation hoods. (I realize they don't
> need to be too noisy, but some kitchens I have used they
> are extremely noisy, to the point that you can't tell how
> hot you are frying something.)

You're right about that. You can gauge temperature by listening. I use
that to my advantage at work too and it allows me to do things other
folks cannot.

>
> Steve

brooklyn1 wrote:

>
> A few times in my life I've made my own mayo just to see what folks are
> raving about. it's a lot of nothing. Why go to the trouble to make
> something that folks only use a small amount at a time and doesn't store
> more than a day or two.
>
> I don't use much mayo, less than 2 qts/yr... mostly a light schmear on a
> sammiche, a couple Tbls in a can of tuna, the occasional egg salad, and
> that's about it. I've never eaten mayo on it's own by the spoonful, it's
> always married to something else, so what purpose does specially flavored
> mayo serve?!?!? And I can always blend stuff with store bought, but again I
> don't see any purpose (if I want mustard flavor most every sammiche I ever
> made has two slices of bread to schmear). To me making mayo ain't worth the
> clean up just to say ya made it yerself... I've yet to taste any home made
> mayo that was better than store bought, and the texture of home made is off
> putting, and I don't want any surprise colored mayo... reminds me of 40
> years ago when I used to change baby diapers... hey lookit the lurid green
> mayo, Gerber's spinach last night, yum! I bet some are smellin' it, deje
> vous! lol Hellman's works for me.
>

That the stuff in the jar does tastes better - probably cause of the
high amount of salt used. Mostly I'd make it cause we'd hardly ever have
mayo on hand and I was too lazy to get off my fat butt and go to the
Safeway. Most of the time we didn't have mayo. Nowdays, it seems that I
have to keep buying the stuff. It seems our consumption of mayo has
boomed. My wife keeps busting my chops cause I've been buying house
brands and light mayo. Looks like I'll have to buy that expensive Best
Foods/Hellman's brand.

dsi1 said...

> brooklyn1 wrote:
>
>>
>> A few times in my life I've made my own mayo just to see what folks are
>> raving about. it's a lot of nothing. Why go to the trouble to make
>> something that folks only use a small amount at a time and doesn't
>> store more than a day or two.
>>
>> I don't use much mayo, less than 2 qts/yr... mostly a light schmear on
>> a sammiche, a couple Tbls in a can of tuna, the occasional egg salad,
>> and that's about it. I've never eaten mayo on it's own by the
>> spoonful, it's always married to something else, so what purpose does
>> specially flavored mayo serve?!?!? And I can always blend stuff with
>> store bought, but again I don't see any purpose (if I want mustard
>> flavor most every sammiche I ever made has two slices of bread to
>> schmear). To me making mayo ain't worth the clean up just to say ya
>> made it yerself... I've yet to taste any home made mayo that was better
>> than store bought, and the texture of home made is off putting, and I
>> don't want any surprise colored mayo... reminds me of 40 years ago when
>> I used to change baby diapers... hey lookit the lurid green mayo,
>> Gerber's spinach last night, yum! I bet some are smellin' it, deje
>> vous! lol Hellman's works for me.
>>
>
> That the stuff in the jar does tastes better - probably cause of the
> high amount of salt used. Mostly I'd make it cause we'd hardly ever have
> mayo on hand and I was too lazy to get off my fat butt and go to the
> Safeway. Most of the time we didn't have mayo. Nowdays, it seems that I
> have to keep buying the stuff. It seems our consumption of mayo has
> boomed. My wife keeps busting my chops cause I've been buying house
> brands and light mayo. Looks like I'll have to buy that expensive Best
> Foods/Hellman's brand.


I've never made my own mayo.

I've seen it made on TV.

In third grade I remember the school cafeteria lunch monitor asked me what
I was having for lunch. Thinking quick, I lied and said "a mayonnaise
sandwich and a milk." That sounded so much more sophisticated than bread
and butter.

I SURE FOOLED HER!!!

Andy
Mayo'd in my 20's. LSD'd at 16.

On Thu, 09 Apr 2009 10:22:47 -0500, "Pete C." >
shouted from the highest rooftop:

>
>bob wrote:
>>
>> On Thu, 9 Apr 2009 06:00:59 -0700 (PDT), Cindy Hamilton
>> > shouted from the highest rooftop:
>>
>> >On Apr 9, 2:07 am, "Dimitri" > wrote:
>> >> How often do you make your own Mayonnaise?
>> >>
>> >> I find whenever I am making a salad like potato or macaroni that requires a
>> >> cup or more of mayo it's just as easy to whip up a batch in the food
>> >> processor.
>> >>
>> >> It has gotten to the point I can hear the difference in sound as the mixture
>> >> begins to solidify.
>> >>
>> >> I leave the best foods for sandwiches.
>> >>
>> >> Dimitri
>> >
>> >Never. I can't remember the last time I needed more than a couple of
>> >tablespoons of mayo in a week.
>> >
>> >Anyway, I prefer Hellman's. My taste buds have never recovered from
>> >having grown up on Miracle Whip.
>> >
>> >Oh, I have made homemade mayo. I just don't like it as well.
>> >
>> >Cindy Hamilton
>>
>> Is Hellman's the same as Best Foods?
>
>I believe it is the same product with different names in some markets.

I thought so because, the Best Foods I found in California tasted and
was packaged like the Hellman's I'd find when I'd visit the mid-west.

BTW - Back in the seventies and eighties - when the only decent
manufactured mayo you could get in New Zealand was imported (at great
cost) - we used to find both Hellman's and Best Foods at the deli. So
I guess the brand name depended on the source of the imported product.
It was around seven dollars for a small bottle, but I'd buy several
and use it sparingly since you never knew when another shipment would
be coming in.

Finally, someone in the food business saw how popular it was (at that
stage the New Zealand made mayos were sweet and lacked any tangy
taste.) and some supermarkets started bringing it in in larger,
cheaper jars. But the supply was still erratic and the cost was still
significantly more than the local crap.

Then, a few years ago, they started manufacturing Best Foods mayo in
Australia and, except when they had to alter some things at the
factory to increase production in order to meet market demand, the
supply has been consistent.

Now we have several good choices. Heinz makes a very nice everyday
mayo in addition to their tangy Egg mayo that we use in some sauces &
in making devilled eggs. And most delis and up-market food outlets
also offer some very good mayo and aioli from small, boutique
manufacturers.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Andy wrote:

> I've never made my own mayo.
>
> I've seen it made on TV.
>
> In third grade I remember the school cafeteria lunch monitor asked me what
> I was having for lunch. Thinking quick, I lied and said "a mayonnaise
> sandwich and a milk." That sounded so much more sophisticated than bread
> and butter.
>
> I SURE FOOLED HER!!!

Hopefully, she did not puke in the goulash, then again, how would you
tell? :-)



>
> Andy
> Mayo'd in my 20's. LSD'd at 16.

dsi1 said...

> Andy wrote:
>
>> I've never made my own mayo.
>>
>> I've seen it made on TV.
>>
>> In third grade I remember the school cafeteria lunch monitor asked me
>> what I was having for lunch. Thinking quick, I lied and said "a
>> mayonnaise sandwich and a milk." That sounded so much more
>> sophisticated than bread and butter.
>>
>> I SURE FOOLED HER!!!
>
> Hopefully, she did not puke in the goulash, then again, how would you
> tell? :-)


dsi1,

Heh heh heh heh heh!

Right!

Broken record TRUE story...

I remember one lunch in first grade.

Mom put her wallet instead of my lunch in my lunch box! Buzz'd in the
morning?

Came lunchtime in the gym cafeteria, when I found it, I made a first grade
executive decision and bought a HOT LUNCH and TWO chocolate milks!!! I
think 32¢.

I had credit cards! If I only knew HOW to dial a cab!!!

((

Andy

On Apr 9, 1:52*pm, "brooklyn1" > wrote:
> "dsi1" wrote
>
>
>
> > Bobo Bonobo® wrote:
> >> dsi1 wrote:
> >>> Dimitri wrote:
> >>>> How often do you make your own Mayonnaise?
> >>>> I find whenever I am making a salad like potato or macaroni that
> >>>> requires a cup or more of mayo it's just as easy to whip up a batch in
> >>>> the food processor.
> >>>> It has gotten to the point I can hear the difference in sound as the
> >>>> mixture begins to solidify.
> >>>> I leave the best foods for sandwiches.
> >>>> Dimitri
> >>> I used to make mayo. Dead simple in a blender. The last times I have
> >>> tried however, I got white greasy gravy. Perhaps I insulted a witch
> >>> recently and she must have placed a hex on me. I don't know when I'll
> >>> try again.
>
> >> I've had it turn out w/ a bad texture too, but it was never "white."
> >> I make it for my wife's chicken salad sandwiches, which also have
> >> leftover chicken breast and sliced grapes.
> >> Better it have a funny texture and taste good, than a good texture and
> >> taste bad.
>
> >> --Bryan
>
> > It's supposed to be off-white or something - I'm not into the various
> > shades of whiteness of mayo. That's not important - the problem is that my
> > attempts have not turned out and I have no idea why. Unlucky, I guess. The
> > idea of using liquid mayo is revolting - I'd rather dump the whole mess
> > down the drain.

I'd say light yellow.
>
> A few times in my life I've made my own mayo just to see what folks are
> raving about. it's a lot of nothing. *Why go to the trouble to make
> something that folks only use a small amount at a time and doesn't store
> more than a day or two.
>
> I don't use much mayo, less than 2 qts/yr... mostly a light schmear on a
> sammiche, a couple Tbls in a can of tuna, the occasional egg salad, and
> that's about it. *I've never eaten mayo on it's own by the spoonful, it's
> always married to something else, so what purpose does specially flavored
> mayo serve?!?!? *And I can always blend stuff with store bought

You just aren't particular about what you eat. Jarred mayo is
crappy. I drive a crappy car.

--Bryan

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.

Bob

In article >,
bob > wrote:

> On Thu, 09 Apr 2009 10:22:47 -0500, "Pete C." >
> shouted from the highest rooftop:

> >I believe it is the same product with different names in some markets.
>
> I thought so because, the Best Foods I found in California tasted and
> was packaged like the Hellman's I'd find when I'd visit the mid-west.

I got my jar of Best Foods out of the fridge. As I remembered, on the
back it says, "KNOWN AS HELLMANN'S EAST OF THE ROCKIES.". On the
side, in larger letters, it says, "ALSO KNOWN AS HELLMANN'S".

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

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

Dimitri wrote:

> How often do you make your own Mayonnaise?

Whenever I want 'real' mayo. <g>

> I find whenever I am making a salad like potato or macaroni that
> requires a cup or more of mayo it's just as easy to whip up a batch in
> the food processor.

Same here. My son and his girlfriend (GF) were hosting a 'braai'
(grill/BBQ) for the family and some of their friends and GF wanted to
make some potato salad - but discovered she didn't have enough (store
bought) mayo left in the jar for the salad. Um, now what? Get in the
car and go buy some more? So I said, "Nah, we can just make some
quickly." She said, "Make some? How?" - so I showed her just how easy
it is to make, and she was a very happy camper. Everybody raved about
how good the potato salad was and asked her 'what she put in it'. When
GF told them it was homemade mayo, a couple of the guests wanted to
know how to make it themselves... (why am I not surprised?)

--
Cheers
Chatty Cathy

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.
>
> Bob

AB's recipe was one of the ones I tried and didn't care for. I even
tried it a couple of times too.

Dan Abel wrote:

> bob > wrote:
>
>> On Thu, 09 Apr 2009 10:22:47 -0500, "Pete C." >
>> shouted from the highest rooftop:
>
>>> I believe it is the same product with different names in some
>>> markets.
>>
>> I thought so because, the Best Foods I found in California tasted and
>> was packaged like the Hellman's I'd find when I'd visit the mid-west.
>
> I got my jar of Best Foods out of the fridge. As I remembered, on the
> back it says, "KNOWN AS HELLMANN'S EAST OF THE ROCKIES.". On the
> side, in larger letters, it says, "ALSO KNOWN AS HELLMANN'S".

Their jingle is (was?) Bring out the Hellmann's, and bring out the Best!

nancy

On Thu, 09 Apr 2009 08:23:30 -1000, dsi1 wrote:

> Michael "Dog3" wrote:
>> "Dimitri" >
>
>>> It has gotten to the point I can hear the difference in sound as the
>>> mixture begins to solidify.
>>
>> I've never paid that much attention. I'll have to see if I can tell the
>> dif.
>
> There's a difference. It's sort of a hollow slapping sound. This is
> caused by air being incorporated into the mix. Oddly enough, mayo
> doesn't really hold a lot of air. This is a good thing, otherwise the
> manufacturers would be trying to stuff as much air into mayo as they could.
>
<snort>

like ice cream.

your pal,
blake

On Thu, 9 Apr 2009 18:26:41 +0000 (UTC), Steve Pope wrote:

> dsi1 > wrote:
>
>>Michael "Dog3" wrote:
>
>>> "Dimitri" >
>
>>>> It has gotten to the point I can hear the difference in sound as the
>>>> mixture begins to solidify.
>
>>> I've never paid that much attention. I'll have to see if I can tell the
>>> dif.
>
>>There's a difference. It's sort of a hollow slapping sound. This is
>>caused by air being incorporated into the mix. Oddly enough, mayo
>>doesn't really hold a lot of air. This is a good thing, otherwise the
>>manufacturers would be trying to stuff as much air into mayo as they could.
>>
>>I've noticed that coffee mugs will make a sound that rises in pitch as
>>you stir powdered creamer or sugar into it. One can hear it when the
>>spoon taps into the sides. A neat effect and probably easy to hear if
>>you play a musical instrument.
>
> For me sound is important when preparing food. This one reason
> I don't like noisy ventilation hoods. (I realize they don't
> need to be too noisy, but some kitchens I have used they
> are extremely noisy, to the point that you can't tell how
> hot you are frying something.)
>
> Steve

my years-ago boss had a friend who was blind, who did most of the cooking
in her household. (her husband apparently was drunk most of the time.) i
can't quite wrap my head around that, although i'm sure it can be done.

your pal,
blake

On Thu, 09 Apr 2009 15:31:40 -1000, dsi1 wrote:

>
> That the stuff in the jar does tastes better - probably cause of the
> high amount of salt used. Mostly I'd make it cause we'd hardly ever have
> mayo on hand and I was too lazy to get off my fat butt and go to the
> Safeway. Most of the time we didn't have mayo. Nowdays, it seems that I
> have to keep buying the stuff. It seems our consumption of mayo has
> boomed. My wife keeps busting my chops cause I've been buying house
> brands and light mayo. Looks like I'll have to buy that expensive Best
> Foods/Hellman's brand.

i think it's worth the extra money, especially if you don't use much.

your pal,
blake

On Thu, 9 Apr 2009 22:08:12 -0700 (PDT), Bobo Bonobo® wrote:

> 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.

so your issues with 'white trash' cooking are really issues with your
mother. interesting.

blake

On Thu, 9 Apr 2009 17:37:49 -0700, Dimitri wrote:

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Thu 09 Apr 2009 11:03:10a, dsi1 told us...
>>>
>>> It's supposed to be off-white or something - I'm not into the various
>>> shades of whiteness of mayo. That's not important - the problem is that
>>> my attempts have not turned out and I have no idea why. Unlucky, I
>>> guess. The idea of using liquid mayo is revolting - I'd rather dump the
>>> whole mess down the drain.
>>>
>>
>> The color is highly dependent on both your choice of oil and how intensely
>> yellow the egg yolks are.
>>
>> --
>> Wayne Boatwright
>
> And the acid you add at the end or beginning. The vinegar acts like a
> whitener.
>
> Dimitri

interesting point. there aren't many products you use both for food and
household cleaning.

your pal,
blake

On Fri, 10 Apr 2009 09:54:25 +0200, ChattyCathy wrote:

> Dimitri wrote:
>
>> How often do you make your own Mayonnaise?
>
> Whenever I want 'real' mayo. <g>
>
>> I find whenever I am making a salad like potato or macaroni that
>> requires a cup or more of mayo it's just as easy to whip up a batch in
>> the food processor.
>
> Same here. My son and his girlfriend (GF) were hosting a 'braai'
> (grill/BBQ) for the family and some of their friends and GF wanted to
> make some potato salad - but discovered she didn't have enough (store
> bought) mayo left in the jar for the salad. Um, now what? Get in the
> car and go buy some more? So I said, "Nah, we can just make some
> quickly." She said, "Make some? How?" - so I showed her just how easy
> it is to make, and she was a very happy camper. Everybody raved about
> how good the potato salad was and asked her 'what she put in it'. When
> GF told them it was homemade mayo, a couple of the guests wanted to
> know how to make it themselves... (why am I not surprised?)

you should have put on your professional hat and charged them a couple
bucks.

your pal,
blake