We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
flavor, very thick, stores well in the spare refrigerator. Last week,
I got a notion that I missed using Miracle Whip and as if by magic, we
found a $1 off coupon, so we bought a quart.

So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
egg salad... it is like being reunited with an old friend.

But I think that mayo will still be better in some instances... but we
won't use enough of both to buy both in the larger, economy sizes that
we prefer.... and I hate the idea of paying the quart jar prices.

Decisions, decisions.

George L

(PS - Becca says that if we add some sweetener and a little lemon juice
to the mayo that it tastes like MW. I am skeptical)

"George Leppla" > wrote in message
...
> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> flavor, very thick, stores well in the spare refrigerator. Last week, I
> got a notion that I missed using Miracle Whip and as if by magic, we found
> a $1 off coupon, so we bought a quart.
>
> So we have been having a sandwich fest. BLT's, sliced egg sandwiches, egg
> salad... it is like being reunited with an old friend.
>
> But I think that mayo will still be better in some instances... but we
> won't use enough of both to buy both in the larger, economy sizes that we
> prefer.... and I hate the idea of paying the quart jar prices.
>
> Decisions, decisions.
>
> George L
>
> (PS - Becca says that if we add some sweetener and a little lemon juice to
> the mayo that it tastes like MW. I am skeptical)

I grew up thinking that I hated mayo. We only ever had Miracle Whip at home
because my brother loved it. I would use it in tuna salad because that was
all we had. But I would never eat it on a sandwich. The reason I thought
that I hated mayo was because my parents always referred to the MW as mayo.
Just like they called margarine, butter!

It was only after I ordered a sandwich in a restaurant and asked for butter
instead of mayo (I actually don't even like butter on most sandwiches but
that was the way my mom served them to me so I didn't know any better) and
didn't get what I ordered that I discovered that I did like it. We were
super pressed for time. I couldn't send the sandwich back so it was either
eat it or go hungry. When I exclaimed that I actually did like mayo and why
did our mayo at home taste so bad that my mom admitted to me that it wasn't
mayo.

On 2014-11-11 8:44 AM, George Leppla wrote:

> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
> egg salad... it is like being reunited with an old friend.

I was raised with Miracle Whip because my mother preferred it to
mayonnaise. MY wife insists on the real thing. I have to say that I
prefer mayo to Miracle Whip, but the bottles stuff does not hold a
candle to home made mayo.

>
> But I think that mayo will still be better in some instances... but we
> won't use enough of both to buy both in the larger, economy sizes that
> we prefer.... and I hate the idea of paying the quart jar prices.

I jar of mayo lasts several months in our house. If we used more mayo I
would make it myself.

On Tue, 11 Nov 2014 09:38:29 -0500, Dave Smith
> wrote:

> I jar of mayo lasts several months in our house. If we used more mayo I
> would make it myself.

That's the position I'm in too. If I used it more often, I'd make it
myself. As it is, the only time I make "mayonnaise" is when I make
aioli to go with salmon. Then, I need to plan ahead and make sure I
buy enough fish to have leftover salmon so I can turn it and the
remaining aioli into salmon pasta salad... which doesn't happen very
often. The weather needs to be very warm for me to even consider it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> On Tue, 11 Nov 2014 09:38:29 -0500, Dave Smith
> > wrote:
>
> > I jar of mayo lasts several months in our house. If we used more mayo I
> > would make it myself.
>
> That's the position I'm in too. If I used it more often, I'd make it
> myself. As it is, the only time I make "mayonnaise" is when I make
> aioli to go with salmon. Then, I need to plan ahead and make sure I
> buy enough fish to have leftover salmon so I can turn it and the
> remaining aioli into salmon pasta salad... which doesn't happen very
> often. The weather needs to be very warm for me to even consider it.

Miracle Whip is just nasty stuff. I suspect the only people who like it
are those who were raised on it from a young age and haven't had decent
real mayo. I doubt there are many new converts to MW from real mayo.

I used to like Hellman's mayo, but it seems in recent years they must
have changed the formula and added more and more HFCS or whatever
because it has become way too sweet for my tastes like MW. The Heinz
mayo is much better and really seems more like the old Hellman's mayo.

On homemade mayo, I've tried at least a half dozen recipes and none of
them have produced anything I like as much as the old Hellman's or the
current Heinz mayo. I'm not sure why that is, each recipe "worked" in
that it emulsified properly to a reasonable thickness, but none tasted
very good to me. The different recipes used different oils and whatnot
too so it wasn't one particular oil that didn't work well. Dunno I
usually prefer homemade for most everything, but not mayo it seems.

"Pete C." > wrote in message
...

> Miracle Whip is just nasty stuff. I suspect the only people who like it
> are those who were raised on it from a young age and haven't had decent
> real mayo. I doubt there are many new converts to MW from real mayo.

Then you would be wrong.

Cheri

On Tue, 11 Nov 2014 11:17:30 -0800 in rec.food.cooking, "Cheri"
> wrote,
>
>"Pete C." > wrote in message
...
>
>> Miracle Whip is just nasty stuff. I suspect the only people who like it
>> are those who were raised on it from a young age and haven't had decent
>> real mayo. I doubt there are many new converts to MW from real mayo.
>
>Then you would be wrong.

Really? Where do you get your numbers, and what are they?

On Tue, 11 Nov 2014 13:40:53 -0500, "Pete C." >
wrote:

> On homemade mayo, I've tried at least a half dozen recipes and none of
> them have produced anything I like as much as the old Hellman's or the
> current Heinz mayo. I'm not sure why that is, each recipe "worked" in
> that it emulsified properly to a reasonable thickness, but none tasted
> very good to me. The different recipes used different oils and whatnot
> too so it wasn't one particular oil that didn't work well. Dunno I
> usually prefer homemade for most everything, but not mayo it seems.

I understand your problem because it has happened to me too, I try to
use an oil with as little flavor as possible and make sure it's fresh.
Haven't made any plain mayonnaise in ages, but if I made it today -
I'd use my just opened bottle of sunflower oil. Fortunately for me,
I'm usually making either Caesar dressing or a well flavored aioli so
I don't get the off flavor you're talking about. If it happened
again, I'd be sure to check the salt and acid - sometimes just a
little more is all that's needed to improve flavor and too little salt
is usually the culprit.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, November 11, 2014 12:40:48 PM UTC-6, Pete C. wrote:
> sf wrote:
> >
> > On Tue, 11 Nov 2014 09:38:29 -0500, Dave Smith
> > > wrote:
> >
> > > I jar of mayo lasts several months in our house. If we used more mayo I
> > > would make it myself.
> >
> > That's the position I'm in too. If I used it more often, I'd make it
> > myself. As it is, the only time I make "mayonnaise" is when I make
> > aioli to go with salmon. Then, I need to plan ahead and make sure I
> > buy enough fish to have leftover salmon so I can turn it and the
> > remaining aioli into salmon pasta salad... which doesn't happen very
> > often. The weather needs to be very warm for me to even consider it.
>
> Miracle Whip is just nasty stuff. I suspect the only people who like it
> are those who were raised on it from a young age and haven't had decent
> real mayo. I doubt there are many new converts to MW from real mayo.
>
> I used to like Hellman's mayo, but it seems in recent years they must
> have changed the formula and added more and more HFCS or whatever
> because it has become way too sweet for my tastes like MW. The Heinz
> mayo is much better and really seems more like the old Hellman's mayo.
>
> On homemade mayo, I've tried at least a half dozen recipes and none of
> them have produced anything I like as much as the old Hellman's or the
> current Heinz mayo. I'm not sure why that is, each recipe "worked" in
> that it emulsified properly to a reasonable thickness, but none tasted
> very good to me. The different recipes used different oils and whatnot
> too so it wasn't one particular oil that didn't work well. Dunno I
> usually prefer homemade for most everything, but not mayo it seems.

You should use the shittiest oil (soy), vinegar instead of lemon juice,
and whole egg instead of carefully separated yolks, so your homemade
will more closely resemble that jarred crap that you like.

--Bryan

Dave Smith wrote:
>George Leppla wrote:
>
>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>> egg salad... it is like being reunited with an old friend.
>
>I was raised with Miracle Whip because my mother preferred it to
>mayonnaise. MY wife insists on the real thing. I have to say that I
>prefer mayo to Miracle Whip, but the bottles stuff does not hold a
>candle to home made mayo.
>
>>
>> But I think that mayo will still be better in some instances... but we
>> won't use enough of both to buy both in the larger, economy sizes that
>> we prefer.... and I hate the idea of paying the quart jar prices.
>
>I jar of mayo lasts several months in our house. If we used more mayo I
>would make it myself.

A quart of Hellman's mayo will last me over a year, I keep it for
guests or I'd not have any. I think I once bought Miracle Whip but I
honestly can't remember, obviously made no impression. My go to
sandwich spread is usually mustard and occasionally I reach for the
Hellman's Sandwich Spread (good with tuna), if I'm going to indulge in
the useless fat calories I like it better than plain mayo. Today's
lunch was a ham sandwich with Gulden's spicy brown and I splurged by
adding a spoon of Heinz sweet pickle relish. My experience is people
who go through quarts of mayo like they have it hooked up to an IV
usually weigh over 300 pounds.

Brooklyn1 wrote in rec.food.cooking:

> Dave Smith wrote:
> > George Leppla wrote:
> >
> >> So we have been having a sandwich fest. BLT's, sliced egg
> sandwiches, >> egg salad... it is like being reunited with an old
> friend.
> >
> > I was raised with Miracle Whip because my mother preferred it to
> > mayonnaise. MY wife insists on the real thing. I have to say that
> > I prefer mayo to Miracle Whip, but the bottles stuff does not hold
> > a candle to home made mayo.
> >
> > >
> >> But I think that mayo will still be better in some instances...
> but we >> won't use enough of both to buy both in the larger, economy
> sizes that >> we prefer.... and I hate the idea of paying the quart
> jar prices.
> >
> > I jar of mayo lasts several months in our house. If we used more
> > mayo I would make it myself.
>
> A quart of Hellman's mayo will last me over a year, I keep it for
> guests or I'd not have any. I think I once bought Miracle Whip but I
> honestly can't remember, obviously made no impression. My go to
> sandwich spread is usually mustard and occasionally I reach for the
> Hellman's Sandwich Spread (good with tuna), if I'm going to indulge in
> the useless fat calories I like it better than plain mayo. Today's
> lunch was a ham sandwich with Gulden's spicy brown and I splurged by
> adding a spoon of Heinz sweet pickle relish. My experience is people
> who go through quarts of mayo like they have it hooked up to an IV
> usually weigh over 300 pounds.

LOL!

I do use mayo. A regular jar lasts 8 weeks here and most is used in
pasta salads, tuna salads and egg salads. Shortly, some will go for
Turkey salads.


--

On Tue, 11 Nov 2014 16:49:00 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> Dave Smith wrote:
>> > George Leppla wrote:
>> >
>> >> So we have been having a sandwich fest. BLT's, sliced egg
>> sandwiches, >> egg salad... it is like being reunited with an old
>> friend.
>> >
>> > I was raised with Miracle Whip because my mother preferred it to
>> > mayonnaise. MY wife insists on the real thing. I have to say that
>> > I prefer mayo to Miracle Whip, but the bottles stuff does not hold
>> > a candle to home made mayo.
>> >
>> > >
>> >> But I think that mayo will still be better in some instances...
>> but we >> won't use enough of both to buy both in the larger, economy
>> sizes that >> we prefer.... and I hate the idea of paying the quart
>> jar prices.
>> >
>> > I jar of mayo lasts several months in our house. If we used more
>> > mayo I would make it myself.
>>
>> A quart of Hellman's mayo will last me over a year, I keep it for
>> guests or I'd not have any. I think I once bought Miracle Whip but I
>> honestly can't remember, obviously made no impression. My go to
>> sandwich spread is usually mustard and occasionally I reach for the
>> Hellman's Sandwich Spread (good with tuna), if I'm going to indulge in
>> the useless fat calories I like it better than plain mayo. Today's
>> lunch was a ham sandwich with Gulden's spicy brown and I splurged by
>> adding a spoon of Heinz sweet pickle relish. My experience is people
>> who go through quarts of mayo like they have it hooked up to an IV
>> usually weigh over 300 pounds.
>
>LOL!
>
>I do use mayo. A regular jar lasts 8 weeks here and most is used in
>pasta salads, tuna salads and egg salads. Shortly, some will go for
>Turkey salads.

Normal people use mayo sparingly... I don't understand how people who
weigh over 300 pounds are promoting mayo at any level... they should
be embarrassed to mention mayo... what could a 300 pounder know about
which mayo is better when they devour all the mayo they can get by the
gallons as though it were an addictive drug.

Brooklyn1 wrote in rec.food.cooking:

> On Tue, 11 Nov 2014 16:49:00 -0600, "cshenk" > wrote:
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> >> Dave Smith wrote:
> >> > George Leppla wrote:
> >> >
> >> >> So we have been having a sandwich fest. BLT's, sliced egg
> >> sandwiches, >> egg salad... it is like being reunited with an old
> >> friend.
> >> >
> >> > I was raised with Miracle Whip because my mother preferred it to
> >> > mayonnaise. MY wife insists on the real thing. I have to say
> that >> > I prefer mayo to Miracle Whip, but the bottles stuff does
> not hold >> > a candle to home made mayo.
> >> >
> >> > >
> >> >> But I think that mayo will still be better in some instances...
> >> but we >> won't use enough of both to buy both in the larger,
> economy >> sizes that >> we prefer.... and I hate the idea of paying
> the quart >> jar prices.
> >> >
> >> > I jar of mayo lasts several months in our house. If we used more
> >> > mayo I would make it myself.
> >>
> >> A quart of Hellman's mayo will last me over a year, I keep it for
> >> guests or I'd not have any. I think I once bought Miracle Whip
> but I >> honestly can't remember, obviously made no impression. My
> go to >> sandwich spread is usually mustard and occasionally I reach
> for the >> Hellman's Sandwich Spread (good with tuna), if I'm going
> to indulge in >> the useless fat calories I like it better than plain
> mayo. Today's >> lunch was a ham sandwich with Gulden's spicy brown
> and I splurged by >> adding a spoon of Heinz sweet pickle relish. My
> experience is people >> who go through quarts of mayo like they have
> it hooked up to an IV >> usually weigh over 300 pounds.
> >
> > LOL!
> >
> > I do use mayo. A regular jar lasts 8 weeks here and most is used in
> > pasta salads, tuna salads and egg salads. Shortly, some will go for
> > Turkey salads.
>
> Normal people use mayo sparingly... I don't understand how people who
> weigh over 300 pounds are promoting mayo at any level... they should
> be embarrassed to mention mayo... what could a 300 pounder know about
> which mayo is better when they devour all the mayo they can get by the
> gallons as though it were an addictive drug.

Grin, I am feeding 3 adults so your standard 16 oz jar here gets used
up. I might eat more than you do but we aren't using it just as a
samwich spread.

BTW, the biggest person here is my husband. He's a little upset that he
has hit 180. Working on that.

--

"George Leppla" > wrote in message
...
> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> flavor, very thick, stores well in the spare refrigerator. Last week, I
> got a notion that I missed using Miracle Whip and as if by magic, we found
> a $1 off coupon, so we bought a quart.
>
> So we have been having a sandwich fest. BLT's, sliced egg sandwiches, egg
> salad... it is like being reunited with an old friend.
>
> But I think that mayo will still be better in some instances... but we
> won't use enough of both to buy both in the larger, economy sizes that we
> prefer.... and I hate the idea of paying the quart jar prices.
>
> Decisions, decisions.
>
> George L

They have Miracle Whip in smaller jars than a quart in supermarkets. I like
the Extra Heavy Mayo too and only use that now, but not in regular
supermarkets that I shop at, so I buy it online.

Cheri

On 11/11/2014 12:35 PM, Cheri wrote:
>
> "George Leppla" > wrote in message
> ...
>> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>> flavor, very thick, stores well in the spare refrigerator. Last
>> week, I got a notion that I missed using Miracle Whip and as if by
>> magic, we found a $1 off coupon, so we bought a quart.
>>
>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>> egg salad... it is like being reunited with an old friend.
>>
>> But I think that mayo will still be better in some instances... but we
>> won't use enough of both to buy both in the larger, economy sizes that
>> we prefer.... and I hate the idea of paying the quart jar prices.
>>
>> Decisions, decisions.
>>
>> George L
>
> They have Miracle Whip in smaller jars than a quart in supermarkets. I
> like the Extra Heavy Mayo too and only use that now, but not in regular
> supermarkets that I shop at, so I buy it online.
>

I hate to have to buy fat-free mayonnaise in large jars. I know both the
local supermarket and Kraft sell it in 8oz jars but they are often hard
to find. Living alone, a quart jar lasts a long time. Fortunately, it
seems to keep well in fridge.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 11/11/2014 12:35 PM, Cheri wrote:
>>
>> "George Leppla" > wrote in message
>> ...
>>> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>>> flavor, very thick, stores well in the spare refrigerator. Last
>>> week, I got a notion that I missed using Miracle Whip and as if by
>>> magic, we found a $1 off coupon, so we bought a quart.
>>>
>>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>>> egg salad... it is like being reunited with an old friend.
>>>
>>> But I think that mayo will still be better in some instances... but we
>>> won't use enough of both to buy both in the larger, economy sizes that
>>> we prefer.... and I hate the idea of paying the quart jar prices.
>>>
>>> Decisions, decisions.
>>>
>>> George L
>>
>> They have Miracle Whip in smaller jars than a quart in supermarkets. I
>> like the Extra Heavy Mayo too and only use that now, but not in regular
>> supermarkets that I shop at, so I buy it online.
>>
>
> I hate to have to buy fat-free mayonnaise in large jars. I know both the
> local supermarket and Kraft sell it in 8oz jars but they are often hard to
> find. Living alone, a quart jar lasts a long time. Fortunately, it seems
> to keep well in fridge.
>
> --
> Jim Silverton (Potomac, MD)

Yes, I understand what you're saying. I suppose they don't sell enough of
the smaller jars to make them viable to stock everywhere, but it would be
nice.

Cheri

On 11/11/2014 11:35 AM, Cheri wrote:
>
> "George Leppla" > wrote in message
> ...
>> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>> flavor, very thick, stores well in the spare refrigerator. Last
>> week, I got a notion that I missed using Miracle Whip and as if by
>> magic, we found a $1 off coupon, so we bought a quart.
>>
>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>> egg salad... it is like being reunited with an old friend.
>>
>> But I think that mayo will still be better in some instances... but we
>> won't use enough of both to buy both in the larger, economy sizes that
>> we prefer.... and I hate the idea of paying the quart jar prices.
>>
>> Decisions, decisions.
>>
>> George L
>
> They have Miracle Whip in smaller jars than a quart in supermarkets. I
> like the Extra Heavy Mayo too and only use that now, but not in regular
> supermarkets that I shop at, so I buy it online.
>
> Cheri

Extra heavy mayo is what I like, but I have not seen this available in
supermarkets, thanks for letting me know I can find it online, Cheri.
We have been buying this at Sam's Club for 8 years, it is $6 per gallon.
I especially like it when I make salad dressings, aioli or tartar sauce.

Becca

"Becca EmaNymton" > wrote in message
...
> On 11/11/2014 11:35 AM, Cheri wrote:
>>
>> "George Leppla" > wrote in message
>> ...
>>> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>>> flavor, very thick, stores well in the spare refrigerator. Last
>>> week, I got a notion that I missed using Miracle Whip and as if by
>>> magic, we found a $1 off coupon, so we bought a quart.
>>>
>>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>>> egg salad... it is like being reunited with an old friend.
>>>
>>> But I think that mayo will still be better in some instances... but we
>>> won't use enough of both to buy both in the larger, economy sizes that
>>> we prefer.... and I hate the idea of paying the quart jar prices.
>>>
>>> Decisions, decisions.
>>>
>>> George L
>>
>> They have Miracle Whip in smaller jars than a quart in supermarkets. I
>> like the Extra Heavy Mayo too and only use that now, but not in regular
>> supermarkets that I shop at, so I buy it online.
>>
>> Cheri
>
> Extra heavy mayo is what I like, but I have not seen this available in
> supermarkets, thanks for letting me know I can find it online, Cheri. We
> have been buying this at Sam's Club for 8 years, it is $6 per gallon. I
> especially like it when I make salad dressings, aioli or tartar sauce.
>
> Becca

I believe you're the one who put me on to it in the first place as I had
never heard of it before you posted about buying it at Sam's Club. I'm very
happy that you did mention it since I really like it.

Cheri

On Tue, 11 Nov 2014 11:19:00 -0800, "Cheri" >
wrote:

>
> "Becca EmaNymton" > wrote in message
> ...
> > On 11/11/2014 11:35 AM, Cheri wrote:
> >>
> >>
> >> They have Miracle Whip in smaller jars than a quart in supermarkets. I
> >> like the Extra Heavy Mayo too and only use that now, but not in regular
> >> supermarkets that I shop at, so I buy it online.
> >>
> >> Cheri
> >
> > Extra heavy mayo is what I like, but I have not seen this available in
> > supermarkets, thanks for letting me know I can find it online, Cheri. We
> > have been buying this at Sam's Club for 8 years, it is $6 per gallon. I
> > especially like it when I make salad dressings, aioli or tartar sauce.
> >
> > Becca
>
> I believe you're the one who put me on to it in the first place as I had
> never heard of it before you posted about buying it at Sam's Club. I'm very
> happy that you did mention it since I really like it.
>
> Cheri

Here's an FYI about extra heavy mayo that I just found at Serious
Eats.

Quote:
The only difference between extra heavy mayonnaise and regular "real"
mayonnaise is 1 egg yolk per gallon. The additional egg yolk helps the
emulsion of the eggs and oil stabilize, and many restaurant operators
prefer using extra heavy because it prevents separating. A tuna salad
made with extra heavy mayo and left in the fridge overnight will
"weep" less than one made with regular---that is, it won't be sitting
in a pile of liquid in the morning. Extra heavy mayo helps operators
keep a handle on their food costs because they don't have to add more
product the next day.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 11 Nov 2014 11:19:00 -0800, "Cheri" >
> wrote:
>
>>
>> "Becca EmaNymton" > wrote in message
>> ...
>> > On 11/11/2014 11:35 AM, Cheri wrote:
>> >>
>> >>
>> >> They have Miracle Whip in smaller jars than a quart in supermarkets. I
>> >> like the Extra Heavy Mayo too and only use that now, but not in
>> >> regular
>> >> supermarkets that I shop at, so I buy it online.
>> >>
>> >> Cheri
>> >
>> > Extra heavy mayo is what I like, but I have not seen this available in
>> > supermarkets, thanks for letting me know I can find it online, Cheri.
>> > We
>> > have been buying this at Sam's Club for 8 years, it is $6 per gallon. I
>> > especially like it when I make salad dressings, aioli or tartar sauce.
>> >
>> > Becca
>>
>> I believe you're the one who put me on to it in the first place as I had
>> never heard of it before you posted about buying it at Sam's Club. I'm
>> very
>> happy that you did mention it since I really like it.
>>
>> Cheri
>
> Here's an FYI about extra heavy mayo that I just found at Serious
> Eats.
>
> Quote:
> The only difference between extra heavy mayonnaise and regular "real"
> mayonnaise is 1 egg yolk per gallon. The additional egg yolk helps the
> emulsion of the eggs and oil stabilize, and many restaurant operators
> prefer using extra heavy because it prevents separating. A tuna salad
> made with extra heavy mayo and left in the fridge overnight will
> "weep" less than one made with regular---that is, it won't be sitting
> in a pile of liquid in the morning. Extra heavy mayo helps operators
> keep a handle on their food costs because they don't have to add more
> product the next day.

Yes, I had heard that. I think it tastes richer. I don't use a whole lot of
mayonnaise, and though I do like homemade, I like "store bought" just fine
too.

Cheri

On 11/11/2014 1:58 PM, sf wrote:

> Here's an FYI about extra heavy mayo that I just found at Serious
> Eats.
>
> Quote:
> The only difference between extra heavy mayonnaise and regular "real"
> mayonnaise is 1 egg yolk per gallon. The additional egg yolk helps the
> emulsion of the eggs and oil stabilize, and many restaurant operators
> prefer using extra heavy because it prevents separating. A tuna salad
> made with extra heavy mayo and left in the fridge overnight will
> "weep" less than one made with regular---that is, it won't be sitting
> in a pile of liquid in the morning. Extra heavy mayo helps operators
> keep a handle on their food costs because they don't have to add more
> product the next day.

Thank you for that information about extra heavy mayo, sf, I just knew
that it was extra thick.

Becca

On 11/11/2014 1:19 PM, Cheri wrote:
>
> "Becca EmaNymton" > wrote in message
> ...
>> On 11/11/2014 11:35 AM, Cheri wrote:
>>>
>>> "George Leppla" > wrote in message
>>> ...
>>>> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>>>> flavor, very thick, stores well in the spare refrigerator. Last
>>>> week, I got a notion that I missed using Miracle Whip and as if by
>>>> magic, we found a $1 off coupon, so we bought a quart.
>>>>
>>>> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>>>> egg salad... it is like being reunited with an old friend.
>>>>
>>>> But I think that mayo will still be better in some instances... but we
>>>> won't use enough of both to buy both in the larger, economy sizes that
>>>> we prefer.... and I hate the idea of paying the quart jar prices.
>>>>
>>>> Decisions, decisions.
>>>>
>>>> George L
>>>
>>> They have Miracle Whip in smaller jars than a quart in supermarkets. I
>>> like the Extra Heavy Mayo too and only use that now, but not in regular
>>> supermarkets that I shop at, so I buy it online.
>>>
>>> Cheri
>>
>> Extra heavy mayo is what I like, but I have not seen this available in
>> supermarkets, thanks for letting me know I can find it online, Cheri.
>> We have been buying this at Sam's Club for 8 years, it is $6 per
>> gallon. I especially like it when I make salad dressings, aioli or
>> tartar sauce.
>>
>> Becca
>
> I believe you're the one who put me on to it in the first place as I had
> never heard of it before you posted about buying it at Sam's Club. I'm
> very happy that you did mention it since I really like it.
>
> Cheri


Glad you are enjoying the heavy mayo, Cheri. Thanks again for letting me
know I can find it online.

Becca

On 11/11/2014 8:44 AM, George Leppla wrote:

>
> But I think that mayo will still be better in some instances... but we
> won't use enough of both to buy both in the larger, economy sizes that
> we prefer.... and I hate the idea of paying the quart jar prices.
>
> Decisions, decisions.
>
> George L

I buyh the quart jar now because we just don't use enough to buy the big
ones. Same with ketchup. Maybe try the store brand equivalent and it
it is just as good, it will be cheap enough to keep a quart around.
>
> (PS - Becca says that if we add some sweetener and a little lemon juice
> to the mayo that it tastes like MW. I am skeptical)

I thought it would be pickle juice.

George Leppla wrote in rec.food.cooking:

> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> flavor, very thick, stores well in the spare refrigerator. Last
> week, I got a notion that I missed using Miracle Whip and as if by
> magic, we found a $1 off coupon, so we bought a quart.
>
> So we have been having a sandwich fest. BLT's, sliced egg
> sandwiches, egg salad... it is like being reunited with an old friend.
>
> But I think that mayo will still be better in some instances... but
> we won't use enough of both to buy both in the larger, economy sizes
> that we prefer.... and I hate the idea of paying the quart jar prices.
>
> Decisions, decisions.
>
> George L
>
> (PS - Becca says that if we add some sweetener and a little lemon
> juice to the mayo that it tastes like MW. I am skeptical)

I am almost 100% the mayo crowd but there are a few things where MW
works.

My daughter likes it do we get a small jar of MW now and again to match
the big one of Mayo.

--

On Tue, 11 Nov 2014 16:39:16 -0600, "cshenk" > wrote:

>I am almost 100% the mayo crowd but there are a few things where MW
>works.
>
>My daughter likes it do we get a small jar of MW now and again to match
>the big one of Mayo.

I like both. They each have their applications.

I find that if I'm making tuna/egg/ham/chicken salad for sandwiches,
it has to be Mayo (Hellman's). Because MW has such a high water
content, it makes stuff really watery after it's been in the fridge
for a day.

But I'd rather have MW on a toasted BLT. There seems to be something
missing in the flavour if I use Mayo.

Doris

On 11/11/2014 10:51 PM, Doris Night wrote:
> On Tue, 11 Nov 2014 16:39:16 -0600, "cshenk" > wrote:

> But I'd rather have MW on a toasted BLT. There seems to be something
> missing in the flavour if I use Mayo.
>
> Doris
>

Yes! I agree; nothing beats Miracle Whip on a BLT.

On Tue, 11 Nov 2014 23:17:23 -0500, Travis McGee >
wrote:

>On 11/11/2014 10:51 PM, Doris Night wrote:
>> On Tue, 11 Nov 2014 16:39:16 -0600, "cshenk" > wrote:
>
>> But I'd rather have MW on a toasted BLT. There seems to be something
>> missing in the flavour if I use Mayo.
>>
>> Doris
>>
>
>Yes! I agree; nothing beats Miracle Whip on a BLT.

Yeah, it's the SUGAR in MW. We love sugar in our sauces. Nothing like
basting our foods in a sweet sauce to make us THINK it's yum.

I never realized that untilabother poster aid something about the
sugar in MW. But I think it's true.

YEP!!!
https://www.google.com/search?q=mira...ml%3B460%3B221

More sugar than eggs even!! :-(

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

I grew up eating Miracle Whip, that's all my mother ever bought. I now prefer Cain's Mayonnaise, but that may be a regional brand name, (New England). Hellmann's Balsamic mayonnaise is really good too, it has a little extra tang to it.

Denise in NH

On Tue, 11 Nov 2014 07:44:57 -0600, George Leppla
> wrote:

>We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
>flavor, very thick, stores well in the spare refrigerator. Last week,
>I got a notion that I missed using Miracle Whip and as if by magic, we
>found a $1 off coupon, so we bought a quart.
>
>So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
>egg salad... it is like being reunited with an old friend.
>
>But I think that mayo will still be better in some instances... but we
>won't use enough of both to buy both in the larger, economy sizes that
>we prefer.... and I hate the idea of paying the quart jar prices.
>
>Decisions, decisions.
>
>George L
>
>(PS - Becca says that if we add some sweetener and a little lemon juice
>to the mayo that it tastes like MW. I am skeptical)

My favorite Mayo is Duke's. It has no sugar or other sweetener in it.

Here is a recipe that was posted here several years ago. It is the
recipe I use when I feel inspired to make my own. I failed to get the
original poster's name. If anyone knows who it was, let me know.


Mayonnaise

1 whole egg, room temperature
2 tablespoons lemon juice, fresh
3/4 teaspoon salt
3/4 teaspoon dry mustard
1 cup oil

1. Put into straight sided jar.

2. Put stick blender all the way in without turning it on.

3. Turn the blender on and rocking it slowly from side to side, pull
it up to the top.

4. It should emulsify in 6 or 7 seconds as you pull it up.

Yield: 1 cup

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
>
> On Tue, 11 Nov 2014 07:44:57 -0600, George Leppla
> > wrote:
>
> >We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> >flavor, very thick, stores well in the spare refrigerator. Last week,
> >I got a notion that I missed using Miracle Whip and as if by magic, we
> >found a $1 off coupon, so we bought a quart.
> >
> >So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
> >egg salad... it is like being reunited with an old friend.
> >
> >But I think that mayo will still be better in some instances... but we
> >won't use enough of both to buy both in the larger, economy sizes that
> >we prefer.... and I hate the idea of paying the quart jar prices.
> >
> >Decisions, decisions.
> >
> >George L
> >
> >(PS - Becca says that if we add some sweetener and a little lemon juice
> >to the mayo that it tastes like MW. I am skeptical)
>
> My favorite Mayo is Duke's. It has no sugar or other sweetener in it.
>
> Here is a recipe that was posted here several years ago. It is the
> recipe I use when I feel inspired to make my own. I failed to get the
> original poster's name. If anyone knows who it was, let me know.
>
> Mayonnaise
>
> 1 whole egg, room temperature
> 2 tablespoons lemon juice, fresh
> 3/4 teaspoon salt
> 3/4 teaspoon dry mustard
> 1 cup oil
>
> 1. Put into straight sided jar.
>
> 2. Put stick blender all the way in without turning it on.
>
> 3. Turn the blender on and rocking it slowly from side to side, pull
> it up to the top.
>
> 4. It should emulsify in 6 or 7 seconds as you pull it up.
>
> Yield: 1 cup

That looks pretty much like the recipes I tried and didn't care for. The
next time I'm making something that needs mayo I'll give it another try,
and I always have the Heinz mayo as a backup.

In article >,
"Pete C." > wrote:

> The Cook wrote:
> >
> > On Tue, 11 Nov 2014 07:44:57 -0600, George Leppla
> > > wrote:
> >
> > >We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> > >flavor, very thick, stores well in the spare refrigerator. Last week,
> > >I got a notion that I missed using Miracle Whip and as if by magic, we
> > >found a $1 off coupon, so we bought a quart.
> > >
> > >So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
> > >egg salad... it is like being reunited with an old friend.
> > >
> > >But I think that mayo will still be better in some instances... but we
> > >won't use enough of both to buy both in the larger, economy sizes that
> > >we prefer.... and I hate the idea of paying the quart jar prices.
> > >
> > >Decisions, decisions.
> > >
> > >George L
> > >
> > >(PS - Becca says that if we add some sweetener and a little lemon juice
> > >to the mayo that it tastes like MW. I am skeptical)
> >
> > My favorite Mayo is Duke's. It has no sugar or other sweetener in it.
> >
> > Here is a recipe that was posted here several years ago. It is the
> > recipe I use when I feel inspired to make my own. I failed to get the
> > original poster's name. If anyone knows who it was, let me know.
> >
> > Mayonnaise
> >
> > 1 whole egg, room temperature
> > 2 tablespoons lemon juice, fresh
> > 3/4 teaspoon salt
> > 3/4 teaspoon dry mustard
> > 1 cup oil
> >
> > 1. Put into straight sided jar.
> >
> > 2. Put stick blender all the way in without turning it on.
> >
> > 3. Turn the blender on and rocking it slowly from side to side, pull
> > it up to the top.
> >
> > 4. It should emulsify in 6 or 7 seconds as you pull it up.
> >
> > Yield: 1 cup
>
> That looks pretty much like the recipes I tried and didn't care for.

It's heavily dependent on the type of oil you use. Maybe try one that's
more 9or less) neutral ...

Isaac

On Tuesday, November 11, 2014 8:45:43 AM UTC-5, George L wrote:
> We have been using the Heavy Duty Mayo we buy from Sam's Club. Good
> flavor, very thick, stores well in the spare refrigerator. Last week,
> I got a notion that I missed using Miracle Whip and as if by magic, we
> found a $1 off coupon, so we bought a quart.
>
> So we have been having a sandwich fest. BLT's, sliced egg sandwiches,
> egg salad... it is like being reunited with an old friend.
>
> But I think that mayo will still be better in some instances... but we
> won't use enough of both to buy both in the larger, economy sizes that
> we prefer.... and I hate the idea of paying the quart jar prices.
>
> Decisions, decisions.
>
> George L
>
> (PS - Becca says that if we add some sweetener and a little lemon juice
> to the mayo that it tastes like MW. I am skeptical)

Miracle Whip or homemade mayo. Most of the bought stuff is not that great.

Kate

My mother put Miracle Whip in the same category as margarine and Frostee-freez - poor man's food. I'd never tasted it til I visited somewhere. We weren't rich, but she didn't like to set a pauper's table.

On 2014-11-13 4:57 PM, Kalmia wrote:
> My mother put Miracle Whip in the same category as margarine and
> Frostee-freez - poor man's food. I'd never tasted it til I visited
> somewhere. We weren't rich, but she didn't like to set a pauper's
> table.
>

My mother preferred Miracle Whip. We had that because she did not like
Mayonnaise. She used margarine in some of here cooking and for things
like grilled cheese not just because it was cheaper but because she did
not like butter. We had to have butter on the table. My father had
grown up on a farm and would not accept a substitute for butter.

When my parents went on a trip to Denmark in the late 1960s she did not
have very positive comments about the food. Her main complaint was that
everything was smeared with butter. My wife, OTOH was quite impressed
with the quantity and quality of butter used there.