Of Mayonnaise and Miracle Whip (freeze, tuna, Italian, vinegar)

[Ellenwood147]

I voted for Hellmans, I don't like Miracle Whip and I've never tried Dukes.

[Ohiogirl81]

LMAO at "it's all crap."

I adore Hellman's, but occasionally make me own mayo. Never heard of Duke's. Kraft will do in a pinch.

[pitt_transplant]

How about the fat free versions? *GAG*

You just cant fake mayo.

[molochai2580]

So far I have found 1 mayo without soybean oil.

It is Hellman's with canola oil (yellow cap). I had been without my mayo for awhile before I finally found one I could eat.

[andthentherewere3]

Originally Posted by molochai2580

So far I have found 1 mayo without soybean oil.

It is Hellman's with canola oil (yellow cap). I had been without my mayo for awhile before I finally found one I could eat.

Cain's makes Light mayo with canola oil and no soybean oil, too. But some would say *GAG*. LOL But I will look for Hellman's, I'm ecstatic to hear they finally have canola oil mayo.

Thanks for the recipe, Pitt_transplant!!

[Kathleen1971]

For me and my family, only Duke's will do.

[Mooseketeer]

Real mayonnaise can't be bettered, preferably home-made.

And by real I don't mean Hellmans or similar brands which in my opinion are not worthy of the name. Real mayonnaise should be made with real egg yolks ( raw) and dijon mustard , oil ( sunflower is best but olive oil also works) and nothing else apart from maybe a pinch of salt and either vinegar or lemon juice if you want to keep it a few days.

it can be flavoured with garlic, herbs, chillies, sun-dried tomatoes etc...

It takes about 1 minute to make it though you have to eat it on the day as it does not preserve too well. And bears no resemblance to most of the brands sold in supermarkets.

I adore real mayonnaise and hate the fake stuff which is full of bizarre ingredients including usually sugar. Why on earth would anyone put sugar in a salad dressing ?


Real mayonnaise is a deep yellow not white. The perfect accompaniment to fresh cold seafood, cold roast beef, ham, cold pork etc....

The closest brand you can get to the real stuff is Amora and I think you can get it in some places in the US :
http://www.thefrenchybee.com/mayonna...oz-p-1373.html

* 1 very fresh egg yolk
* 1 tablespoon Dijon mustard (try Maille or Amora brands)
* salt and pepper
* canola or sunflower oil
* 1 teaspoon vinegar or lemon juice if you want it to last a little bit longer.

1. Place the egg yolk in a bowl. By the way the bowl should be at room temperature too.
2. Add the mustard, salt and pepper. Stir until obtaining a smooth paste.
3. Let the oil flow in a thin stream over the mustard paste, stirring constantly with a metal spoon or a whisk. Pour the oil slowly enough so that the emulsion remains homogeneous at all time. Theoretically one can make up to 1 liter of mayonnaise with 1 egg... So add as much (or as little) oil as you need, as long as the constistency of the sauce doesn't change (it shouldn't become liquid).
4. Finish with the vinegar or lemon juice. Stir some more to incorporate.
5. Consume right away or keep in the fridge with a plastic film covering the bowl, no more than a day or two.

[southdown]

Originally Posted by Mooseketeer

Real mayonnaise can't be bettered, preferably home-made.

And by real I don't mean Hellmans or similar brands which in my opinion are not worthy of the name.

So true.

This thread reminded me how far removed we can get from real flavours - so far we almost forget the original flavours which the 'fake' ones are supposed to be imitating!

Nothing to do with mayo at all but I love Bagna Cauda as a dip for veggies and bread, so simple to make and good fun to share, like a fondue party!

Bagna cauda (anchovy and garlic dip)

My favourite vegetables for this are raw cardoons, celery, peppers (both roasted and raw), cauliflower, fennel, artichoke, red cabbage and Jerusalem artichoke. I also like to add sliced apples, fried polenta and, of course, lots of crusty bread.

12 cloves garlic
Milk
2 knobs unsalted butter
300g anchovy fillets, boned and washed
2-3 tbsp extra-virgin olive oil

Peel the garlic, place in a bowl and cover completely with milk - leave to infuse for a couple of hours. Drain and dry. Melt the butter in a pan over a low flame. Add the garlic and soften without burning. Spoon in the anchovy fillets, pour in oil a little at a time, stirring slowly with a wooden spoon, until amalgamated, then simmer gently for about 10 minutes (or longer if you have time) until the anchovies have disintegrated completely and the mixture is a smooth, even consistency. Serve warm, with the vegetables piled up in large dishes, then tuck in (strictly fingers only).

Here's Nigella's version, for the food porn lovers
http://www.youtube.com/watch?v=6DwVR...eature=related

[cb at sea]

I use both Kraft's Real mayo AND the light version of Miracle Whip! I like the subtle sweeteness of the MW and the creaminess of mayo....I mix both in whatever requires a "dressing"!

[skbs]

I really don't care for the tangy zip of Miracle Whip...