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With skyrocketing prices here, mayonnaise, which is imported, is getting even more expensive, so I'm thinking of making my own rather than paying through the nose for stuff that I'm not overly fond of anyway.
See, there's no Best Foods / Hellman's mayonnaise here, which is my favourite flavour. We can, however, get Kraft Mayonnaise (sometimes - and this is my favourite of what's available here), Miracle Whip (which I only use in an emergency - not all that fond of), and Kraft Old Fashioned Mayonnaise (or Old Style? Something like that - but it has a flavour that just makes me want to retch.)
So I'm in search of mayonnaise recipes that come close to the Best Foods / Hellman's variety. I've found a few on the Internet, and I've started experimenting (nothing perfect just yet) and I'm wondering if any of you have that perfect mayonnaise recipe perfected. If you do, want to share?
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Although it doesn't taste quite the same, my new mayonnaise recipe (because of my diet) is yellow mustard.
Posts: 1314 | Registered: Jan 2006
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I use Alton Brown's recipe, with some tweaks*. It's not quite the same as Hellman's, but I actually like it better. The down side is you really shouldn't keep it longer than a week.
* Switch the quantities of lemon juice and vinegar; I usually end up using lime juice, actually; using garlic olive oil (or other flavor) for some of the oil is a plus; white pepper adds some nice umami.
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I live in Sri Lanka. We can't get decent mustard here, so that's out anyway (mustard made with margarine as a base? Ew!) And no, I can't just stop using mayo. Sheesh! What's wrong with trying to make my own? Posts: 8355 | Registered: Apr 2003
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Thanks, Mike, I'll give it a try. My first batch of mayo I used lime juice - that was the recipe I found - and the lime was just far too strong. The next batch was just vinegar, and not strong enough, so a combination of the two is likely best. We don't get flavoured oils here. I'm lucky to pay $16 for a liter of what's labelled as virgin olive oil (but has no olive oil flavour, so I kinda doubt it.)
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There's nothing wrong with it, quidscribis, and if you want a really good de-saltening/neutral/moistening condiment for your bacon sandwiches, I highly suggest decreasing the amount of both lemon/lime and vinegar-- I have tried many different condiments in my sandwiches, and the least tart ones go the best with salty contents.
Mustard does not usually go well with bacon sandwiches, though it works very well when combined with bacon for oven-baked potatoes or baked bacon-wrapped meats.
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Quid, can you get mustard powder? That's pretty central to the recipe, though honestly I haven't tried it without.
quote:Originally posted by TomDavidson: Couldn't you just stop using mayo? Besides tuna fish, what else requires it?
Mayo is a perfect dipping sauce for roasted vegetables. Unless you want to make hollandaise, but even I'm not that crazy. Plus you can use it as a base for a honey mustard sauce for chicken fingers. *drool* I have even been known to use mayo in place of oil / butter when making omelets. Tartar sauce is mayo plus relish. The list just goes on and on.
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Oh! I almost forgot fish! Mustard goes great with bacon, wrapped around some good fish (try mahi mahi), baked... with a squeeze of lime over the top just before serving.
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quote:Originally posted by TomDavidson: Couldn't you just stop using mayo? Besides tuna fish, what else requires it?
Ever worked food prep in a restaurant before? You'll be sickened by the number of things that require mayo.
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And lots and lots of butter. But I guess that hasn't stopped me before. Eggs benedict, here I come. (My doctor's going to kill me.)
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I sincerely doubt she ever has bacon sandwiches, since her husband eats halal and cooking bacon would require buying a pan just for the purpose of cooking the bacon...
I, too, have had Alton Brown's recipe and found it passable with some tweaking (though I still prefer Best Foods, it's the best home-made recipe I've ever tried.)
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Um, yeah, no bacon sandwiches. Unless we're out and I can buy it pre-made. Basically, pig may not enter this house. Even if I had a separate pan to cook just the pig, his parents would be hugely offended if I did that. Major cultural ramifications. And, you know, I can get bacon when we're out, so I'm good.
Mike, no, no powdered mustard. BUT I do have mustard seeds and those can be pounded/ground/whatever, and that I have no problem doing.
And I seriously need mayo for dipping French fries, egg salad, potato salad, coleslaw, and other sandwiches. Yum!
kq, what kind of tweaking do you do that you find improves the flavour?
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Um, didn't you see me saying I wasn't all that fond of it and only used it in an emergency when nothing else was available? And I didn't label it specifically as a mayonnaise, but rather listed it along with other items that actually are available here, all Kraft brand, which is where the similarity comes in. All Kraft.
I did not call it mayonnaise. So you take it back! Posts: 8355 | Registered: Apr 2003
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quote:Originally posted by quidscribis: Um, didn't you see me saying I wasn't all that fond of it and only used it in an emergency when nothing else was available? And I didn't label it specifically as a mayonnaise, but rather listed it along with other items that actually are available here, all Kraft brand, which is where the similarity comes in. All Kraft.
I did not call it mayonnaise. So you take it back!
It's mere existence in a mayonnaise thread could potentially confuse some people. I'm trying to protect the children here, can't you see that!?!?
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I've made my own mayonnaise, but I'm not sure I've ever had hollandaise sauce. I'll have to look into it.
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Have you had Eggs Benedict? If the answer is "yes, but at [insert cheap breakfast place here], and I didn't like it" then you have to try again at [insert nice breakfast place here]. Anyway, if you've had Eggs Benedict you've had hollandaise. Also it might have turned up on asparagus.
It's very very good, in a very weird kind of way. (Lemon flavored egg yolks?)
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quote:Originally posted by ketchupqueen: I, too, have had Alton Brown's recipe and found it passable with some tweaking (though I still prefer Best Foods, it's the best home-made recipe I've ever tried.)
Best Foods, home-made? Do tell.
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quote:Originally posted by ketchupqueen: I, too, have had Alton Brown's recipe and found it passable with some tweaking (though I still prefer Best Foods, it's the best home-made recipe I've ever tried.)
Best Foods, home-made? Do tell.
You misread it. Read it this way.
"I like Alton Brown's recipe. I still prefer Best Foods, but Alton Brown has the best home made recipe I've ever tried."
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I'm not sure I've ever had Eggs Benedict. I've probably thought of it, but I usually get french toast or biscuits and gravy.
Boy I'm hungry.
It's funny living in a foreign land, the things you miss. I remember how the European cottage cheese was so strange to me.
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quote:Originally posted by quidscribis: Um, didn't you see me saying I wasn't all that fond of it and only used it in an emergency when nothing else was available? And I didn't label it specifically as a mayonnaise, but rather listed it along with other items that actually are available here, all Kraft brand, which is where the similarity comes in. All Kraft.
I did not call it mayonnaise. So you take it back!
It's mere existence in a mayonnaise thread could potentially confuse some people. I'm trying to protect the children here, can't you see that!?!?
*nods solemnly* A noble work.
quid, I too found that the acidity needed a bit of reducing.
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quote:Originally posted by pooka: I'm not sure I've ever had Eggs Benedict. I've probably thought of it, but I usually get french toast or biscuits and gravy.
Boy I'm hungry.
It's funny living in a foreign land, the things you miss. I remember how the European cottage cheese was so strange to me.
Ruth's Diner, in Emigration Canyon just east of Salt Lake has the most wonderful "Polenta Benedict". Polenta in a savory tomato sauce topped with two poached eggs and Hollandaise sauce. Just thinking about it makes me hungry.
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Miracle Whip isn't mayonnaise. Miracle Whip is disgusting, horrible, and vile. It should never be compared to actual mayo.
Take it back!
Actually, mayonnaise is disgusting, horrible and vile too. And why in the world would you need to dip delicious roasted vegetables in anything at all??? Especially something as unhealthy (disgusting, horrible and vile) as mayo?
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Unhealthy I won't argue, maui babe; but disgusting, horrible and vile?? Never!!
the Rabbit, I'm going to be in Utah in a few weeks. I might just have to find Ruth's Diner while I'm there. Is Polenta Benedict just for breakfast/brunch, or can you get it all day?
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No polenta for me this week, but I shall have to try to recreate that dish next week.
And I'm so glad that commercially available Pesach mayo became widely available (including lite versions) ~10 years ago, so I don't have to make my own.
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quote:Originally posted by ketchupqueen: I, too, have had Alton Brown's recipe and found it passable with some tweaking (though I still prefer Best Foods, it's the best home-made recipe I've ever tried.)
Best Foods, home-made? Do tell.
You misread it. Read it this way.
"I like Alton Brown's recipe. I still prefer Best Foods, but Alton Brown has the best home made recipe I've ever tried."
And here I was all excited about a new mayonnaise recipe.
(I am amused at my parsing error, which, you'll have to admit, is quite understandable.)
quote:Originally posted by Lyrhawn: I like Miracle Whip....
I always knew there was something wrong with you, but I couldn't quite put my finger on it. Posts: 1810 | Registered: Jan 1999
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quote:Originally posted by Uprooted: Unhealthy I won't argue, maui babe; but disgusting, horrible and vile?? Never!!
the Rabbit, I'm going to be in Utah in a few weeks. I might just have to find Ruth's Diner while I'm there. Is Polenta Benedict just for breakfast/brunch, or can you get it all day?
It's on the breakfast menu but Ruth's Diner will serve you from the breakfast menu all day.
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Top Secret REcipes (main) has a free recipe available for Hellman's mayo (the first link is to the site homepage in case the second link doesn't take you directly to the recipe or if you want to go back later)
Posts: 4515 | Registered: Jul 2004
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Thanks, Goody, and link worked perfectly. One question, though - why do they say "bottled lemon juice"? We don't have bottled here, only freshly squeezed. I'm just wondering how much of a taste/texture difference that'll make, if any.
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quote:Originally posted by quidscribis: One question, though - why do they say "bottled lemon juice"? We don't have bottled here, only freshly squeezed. I'm just wondering how much of a taste/texture difference that'll make, if any.
Presumably bottled is more consistent in terms of acidity, etc. I would go light with the fresh stuff -- start with maybe half the bottled amount -- and add more by taste.
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It took me several years to convince my wife that mayonnaise and Miracle Whip are not interchangeable, as she had previously supposed. Finally she came around. Our house has been free of vile Miracle Whip for many happy years now.
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quote:Originally posted by rivka: Presumably bottled is more consistent in terms of acidity, etc. I would go light with the fresh stuff -- start with maybe half the bottled amount -- and add more by taste.
Well, sure, more consistent, that I get. I was wondering if fresh meant a difference in terms of enzyme activities or acid levels or some such thing. Our limes and lemons here are pretty strong - two small limes (about an inch in diameter) are enough to make six cups or so of juice. So, uh, yeah, I'll start small and go up from there. Posts: 8355 | Registered: Apr 2003
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Without your lemons in front of me, what else can I say?
I don't know of any enzymes that are in citrus; my guess is that bottled juice is slightly lower in acid, but who knows?
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Basically, pig may not enter this house. Even if I had a separate pan to cook just the pig, his parents would be hugely offended if I did that. Major cultural ramifications. And, you know, I can get bacon when we're out, so I'm good. ![[Smile]](smile.gif)
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