 No one is agnostic when it comes to mayonnaise. Ketchup, mustard, relish - people may have their brand or recipe preferences, but rarely do those condiments elicit anything like the passionate partisanship or disgust that mayo does. Go on - stroll up to a klatsch of co-workers or into the midst of a bar throng and say "mayonnaise." A few folks will just think you're being weird (and granted, you are), but take note of who physically recoils at the mention and who starts waxing rhapsodic about their favorite brand or recipe. Kraft Real Mayonnaise has its advocates, especially when pitted against its audacious sister brand Miracle Whip sandwich spread - which must be mentioned, though it's categorically NOT mayo as it contains less than the Food and Drug Administration's standard of 65 percent vegetable oil by weight in order to bear the name "mayonnaise." Japanophiles may fancy MSG-laced Kewpie on their pizza (it's a thing) and health-conscious eaters across the nation flock to Hain or Hollywood safflower mayonnaise. A smaller, but still vocal bunch swears by the homemade version. It is indeed almost comically easy to whisk up at home, and we'll get to that in a bit. In many areas of the country, mayonnaise is not merely a sandwich lubricant, but rather serves as the cement binding the baroque salads, creamy dips and viscous casseroles upon which family dinners, block parties, church suppers and society itself are anchored. Mayo haters would rather that it did not. They are legion, and they claim talk show host Jimmy Fallon, food world personality Rachael Ray and President Barack Obama among their number. The most revulsed of them will shudder, gag, weep or possibly flee at the sound of the word or the sight of a wobbling spoonful. Others will simply avoid the stuff at all costs. They join "I Hate Mayonnaise" Facebook groups, invoke bodily fluid metaphors and call it "salmonella pudding." That'd be in reference to the raw egg yolk and oil emulsion at the heart of every mayonnaise. That's all it is, really. There's no Satan spleen or ghost vomit, just egg, oil, water, salt, and some vinegar, lemon juice, pepper or other seasonings if you feel like getting all fancy pants about it. While some dishes, like a tomato and mayonnaise sandwich on white bread, or homemade pimento cheese, simply scream out for a store-bought mayonnaise, it's worth even the most avid mayo-naysayer's while to give the homemade stuff a whirl just once. To make it by hand, bring one very fresh, pasteurized egg yolk and a cup of oil (could be vegetable, olive, peanut, canola, safflower or a combo of your favorites) to room temperature. Wash a mixing bowl in warm water and dry it out. Slide the egg yolk into the bowl, add a scant teaspoon of kosher salt and a teaspoon of water, and whisk that all together. Then, while whisking, add a couple of drops - and only a couple of drops - into the mix and keep whisking. Use a spoon or a squeeze bottle if that steadies your flow. What you're trying to achieve is an emulsion, or a combination of two liquids that don't especially wish to play nicely together. The force of the whisking and the slow introduction of the oil allows the yolk's water, the added water and the oil to bind, with the lecithin in the egg yolk acting as the matchmaker. Hooray for science! Keep whisking away, adding a few drops of oil at a time until the mixture starts to thicken. Then the oil can be added at a steadier stream, as can a couple of teaspoons of lemon juice or vinegar or even a pinch of mustard powder or prepared mustard. When it gets to your desired thickness, don't feel obligated to use up all the oil. Just stop, stick in a spoon and give your creation a taste. Could it convert a lifelong loather? It just may(o) indeed. A bit more on homemade mayonnaise: - Don't feel like whisking? An immersion blender or mixer will do the trick, and it's also a great fit for a blender or food processor. Just periodically stop the machine and scrape the blades to make sure all ingredients are melding at the same pace. - If the emulsion separates, don't fret. Put a teaspoon of very hot water in a bowl and whisk in your broken mixture bit by bit. That should fix things. - Make sure to refrigerate any unused mayonnaise and use it up within a week - a day or two if you haven't used lemon juice or vinegar in the mixture. You can always just make more. - Once you've got the hang of it, try adding freshly chopped herbs (dill and tarragon work well), cayenne pepper, curry spices or different vinegars to make your own signature condiment. - Yup, there are vegan versions for the egg-eschewing. - And just for fun, here are a few classic recipes from the excellent people at The Gutenberg Project. Volunteers digitize and archive books in the public domain, and they've got quite a sizable cookery section. Enjoy this slathering of mayo techniques from the 1800s. Domestic French Cookery, 4th ed. (1836), by Sulpice Barué The sauce Mayonnaise is made as follows:— Put into a small tureen the yolks of two beaten eggs, a little salt and Cayenne pepper, and a very little vinegar. Stir and mix it well; then add (a drop at a time) two table-spoonfuls of sweet-oil, stirring all the while. When it is well mixed, stir in gradually some more vinegar. To stir and mix it thoroughly will require a quarter of an hour. It will then be very delicate. The Book of Household Management, by Mrs. Isabella Beeton - 1861 MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes. INGREDIENTS.—The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock (recipe below), 2 tablespoonfuls of cream. Mode.—Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them very gradually to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use. Note.—In mixing the oil and vinegar with the eggs, put in first a few drops of oil, and then a few drops of vinegar, never adding a large quantity of either at one time. By this means, you can be more certain of the sauce not curdling. Patience and practice, let us add, are two essentials for making this sauce good. WHITE STOCK. (To be Used in the Preparation of White Soups.) INGREDIENTS.—4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of water. Mode.—Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use. The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette. Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table salt, one of pepper and one of made mustard. Never put in salt and pepper before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two tablespoonfuls of vinegar added gradually. The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or in a cold place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing. |
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Vegenaise! Even my non-vegan boyfriend loves the stuff!
http://www.followyourheart.com/products/category/vegenaise/
Great article. Mayo covers a broad range of tastes, to me its never been bad. The best thing mentioned here is the gutenburg project. thanks for this knowledge. I'm going to make a mayo, peanutbutter, mustard, bacon and left over french fry with dill pickle and fresh tomato sandwich and see what treasures I can find in this gutenberg thing. Yum!
seriously regina no one cares stfu!.... anywho yall shd try corn on the cob with mayo spread on it with parmasean cheese and chili powder on it yummmy!
I love good store-bought mayonnaise. Yes, making homemade is very easy; but I prefer Hellmann's/Best Foods. Would love to try Duke's, but for some reason I've not thought of it those times I've been in "Duke's Territory." I think Miracle Whip is disgusting and have actually converted some friends who where loyal to the Miracle Whip of their childhoods to Hellmann's/Best Foods.
Both Mayo and Ketchup are nasty. I do not use them on anything.
No Bueno
Wow, with all the problems in the world, you have to talk about mayo? How about the starving children in Somalia, "Eatocracy?"
Sometimes it's fun not to be serious all the time. Lighten up, Francis.
This is the food section. In the food section, we talk about, well...food.
Any questions?
For the record, we've talked a lot about starving children in Somalia, the U.S. and plenty of places around the world. Sometimes we also talk about condiments.
I was poisoned as a young child by a baloney sandwich. Yea, maybe it was the baloney but I doubt it. I have never been able to stomach mayo ( or MW) since then.
I'd rather suck the snot out of dead dogs nose than eat that 'white death in a jar' called Mayo (or MW).
If my wife proceeds me in death, then some time between the funeral home toting her out the door and the hears driving away from the curb that jar of Mayo will be in the trash.
Mustard, the elixir of the gods. I use it on ALL sandwiches.
dog snot or any other is rather savory and makes for a great sandwich spread. Use it as a base for salad dressing and all your guests will be excited. Careful not to use snot from a cold though, because you wouldn't want to spread those germs.
Jezus, when does school start up again?
You can tell the type of culture and upbringing someone has simply by determining if they consume mayo. People of class and taste will not touch the stuff, while those raised in trailer parks and other parts of the South consume it like the last supper.
Mayo has no place on the table of those with a refined pallet.
Yes, but they might be able to spell "palate" correctly.
And you do know that mayonnaise is a standard French preparation and that basis for a lot of their classical sauces, right?
Ahh James... You no doubt wipe your butt with a silk napkin. No need for toilet paper as your excrement smells like a flower shop right?
Maybe James is talking about a pallet made of a higher quality. Maybe he believes Mayo doesn't deserve a pallet made of, say, mahogany.
Give him the benefit of the dolt, uh, doubt.
Agreed. American "cuisine" is melting pot sludge. And you can flush Mexican food right along with it. Bleck!
Strange... so all that time I thought I was being raised in a $400,000 home in Connecticut, I was actually in a trailer park?
There are 3 foods I will never eat. Never. Ever. Mayo is number 1 on that list. I've tried, really, I've tried. For some reason that escapes me, every salad, condiment, sauce, you name it, contains this vile, artery-clogging glop. My friends call me a picky eater because I won't eat anything with mayo. It isn't the salad, sauce, whatever that I detest, just the mayo. *Gags and shudders with revulsion*
I love mayo. I can't imagine potato salad, mac salad, coleslaw or a turkey sandwich without it. I'm not overweight and I watch my diet but mayo is a guilty pleasure I enjoy once in awhile like chicken wings and cheeseburgers.
Mayonnnaise? WHY???? Why infest a good meal with a nasty, bacteria-prone emulsion of second-rate food industry oils, modified food "products" and food processing chemicals? I love my coronaries and carotids, thank you. Regina probably thinks that the Cracker Barrel is Haute Cuisine.
Paragraph #11 starts "Then, while whisking, add a couple of drops – and only a couple of drops – into the mix and keep whisking."
Two drops of WHAT???
Oil. It's an emulsion.
I was asking the same question too.
My family has always eaten JFG brand mayonnaise. The company is based in Knoxville, TN and also sells coffee. We haven't been able to find it lately, but I swear its the best. Green pea salad, cole slaw, tartar sauce, tomato sandwiches, you name it, its better with JFG than with any other mayo.
Nothing better than a ham sandwich dripping with mayo–I'm one of those people at Subway who says "More Mayo!" like it's a cowbell.
Everyone has their food preferences, but for me, the most annoying thing about mayonnaise is that if it is "usually" included (on certain burgers, for instance,) you won't have great success in ordering the item "without." I had a burger at Ruby Tuesday once come back to me THREE times, after specifying "no mayo" each time.....once, the hostess tried to tell me that "mustard + mayo" would be okay. No, mixing mayo with something does not make it go away. Finally, I just gave up & scraped as much of the mayo off the burger as possible. Didn't go back there for about 6 months, and as a rule, I try not to order anything which has mayo or any sort of mayo-combo on it.
If I'd have been you I would have called the manager to complain, there's no excuse for such poor service at any eatery, even if it IS Ruby Tuesday.
So wait, you mean to tell me you went to Ruby Tuesdays on purpose and then actually went BACK? Why are you a glutton for punishment? why oh why would you ever eat there????
Because their triple prime burger is to DIE for!
Miracle whip is just NASTY NASTY BLAHHHH!!!!!!!!! ITS ALL ABOUT BEST FOODS REAL MAYO YUMMM..LOL
I agree. Miracle Whip is some nasty stuff.
two types of people, those that eat mayo, and those that know better.
Duke's is the best! Just tangy enough to enhance rather than overwhelm any sandwich, salad or other dish it's added to. I'm in the Miracle Whip is yucky club. It's too sweet and paprika doesn't be long in tuna fish salad. That being said, there's a jar of this mess with my honey's name on it in the fridge. His mother raised him wrong. LOL!
I'm a Duke's girl too. I was never fond of mayo til we moved to the south and I bought a jar of Dukes for making the kids' school lunches. My new favorite sandwich is to take the leftovers of "burn your mouth-throat-heart-gut-intestines" chili that one of our friends makes and spread that one one slice of bread and the Dukes on the other.
@Regina
I'm so sorry that Italian food is so much better than your ethnic food. The first step to getting over this is to let go of your denial.
A lot of people have raged at Miracle Whip for making dishes disgusting when substituted for Mayonnaise. Avoid this by following the proper steps for substituting Miracle Whip for Mayonnaise:
1. Examine your ingredient list. Wherever it calls for Mayonnaise, prepare the equivalent amount of Miracle Whip.
2. When the recipe calls for Mayonnaise, use your Miracle Whip instead.
3. When you are finished, throw out the dish because you just ruined it. Above all, don't let anyone eat any of that waste pile you made.
Miracle Whip is sweet, and it is bad for you. It has sugar or maybe HFCS in it. Real mayo does not have sugar.
The best is Nalley's...now even better...Nalley's Light. It's a Pacific Northwest thing. Nothing to compare to unless it's homemade!
Hey will you guys do me a favor and visit HelpFaye.ORG , a friend of mine is fighting for her life... Thanks
Why did she eat too much mayo??
It is said, "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made." – M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008)
Let's put to rest the group fantasy that mayo is "salmonella pudding," Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food.
If you are afraid of tainted maise you make yourself, start with pasteurized eggs.
For a different variation, try Japanese Style Mayo: "Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise[citation needed]. A variety containing karashi (Japanese mustard) is also common."
As for the mayo on the wall...that's a different story. :-)
Please see the rest of Chef John's post at http://adrienneboswell.com/wordpress/?p=1374 . Thank you, Chef John, for being our guest author at The Good Plate.
While I love mayo (especially freshly homemade) and my wife despises it altogether, I truly admire Ambrose Bierce's definition of mayo from his 1906 "Devil's Dictionary": 'One of the sauces which serve the French in place of a state religion.'
Good enough for me.
Ah Miracle whip. My dad supposedly loves the stuff. Only time I had a sandwich with the stuff on it my immediate reaction was to spit it out because I thought it was the mayo on my sandwhich had gone bad..
Mayo is a plague on society. I would say that what comes out of my scab after a few weeks looks much more appetizing.
I'm in a mixed marriage. I *adore* mayonnaise but the significant other can taste it if there is even one molecule's worth in a dish. Can't be the texture or the color as he's a sour cream fanatic and never met a yogurt he didn't like. He doesn't like mustard either and I thought we were going to come to blows before he finally decided that maybe onions (cooked ones anyway) weren't so bad! But mayonnaise, ummmm, some sandwiches are just an excuse to be able to slather some mayo (Bama by choice) on a couple of slices of bread. The rest of the ingredients are just extras.
Could be the mustard in the mayo. Many brands use some. I detest mustard, and use only Hellmann's mayo. Try it.
We didn't have insulated lunch boxes or little gel freezie things in our lunch boxes when I was little... Your lunch sat in a brown paper sack or a plastic box if you were lucky, and it was wrapped in waxed paper. I can still smell the stench of hot mayo and bologna sandwiches on white bread seeping into the air.... It was disgusting.... I wanted to retch every day. If I was unlucky enough to have the mayo and bologna, I ALWAYS traded for mustard and salami or PBJ. Even now...45 years later, just a whiff of Mayo will bring back that horrid nightmare. It's imprinted. Can't get past it.... sorry.
Hate, with a fiery passion, mayo & absolutely love Miracle Whip. My entire family thinks I'm insane because in the south everyone is about mayo.
Mayo is disgusting. I hate the look and smell of it and there's nothing in the world that would make me want to try it. Yuck!!!!!
Can't believe no one's mentioned Tabasco's product–a mixture of (probably inferior brand) mayo with Tabasco sauce blended in. I wouldn't use anything else! Haven't been able to find it outside Louisianna, though.
Practice safe sauce ...
And use your condiments!!!
How can you have a nice chicken salad, tuna salad or, even better, ripe, drippy tomato sandwich with salt, pepper and mayo if you don't like mayo?
I hate mayo but I've come to terms with the need for it in some dishes. I mix equal parts of mayo and sour cream. Together the wipe out the worst part of eachothers tastes; sour cream isn't so sour, mayo isn't so yucky.
Easy.... Use Miracle Whip. VAST difference......
Because I'd rather eat those things with a little rice vinegar, garlic puree, salt, basil and extra-virgin olive oil, or do jail time in Calcutta, than eat...mmmaayyyooo. *retch*
Add some mustard. Not a cure for Mayo but it makes those things edible.
I just love to read the Eatocracy posts. You guys are all quick witted, sharp, and have great insults. You should all go post in the political blogs. Those guys have no class; they're just full of it. It's funny here in Eatocracy.
LOVE MAYO......MIRACLE WHIP IS RANCID
LOVE, LOVE, LOVE MAYO........MIRACLE WHIP IN RANCID......IT'S LIKE BUTTER (HELLO PAULA DEEN) VS MARGARINE......LOVE, LOVE, LOVE BUTTER......MARGARINE IS RANCID.............
Not really rancid .... just BLAND. Miracle Whip is bland sauce.
The best mayo has to be Thomy, which I've been able to find in Switzerland but not here, it actually tastes like eggs! :)
Love mayo on just about any sammich. Adds flavor and more importantly, moisture. Nothing worse than a dry sammich. Only thing better is mayo's cousin, horsey sauce.
my daughter decided at about 12 that she hated mayo. She confessed years later that it was because the queen B in her middle school clic told the group that mayo looks like semen.
Horsey sauce? Ugh. Not if it's the stuff like at Arby's. That stuff is awful.
Now a horseradish sauce that actually tastes like horseradish? Now THAT'S something tasty!
I love mayo, and it has to be Best Foods here in California or Hellmans if I'm back East. I even carry packets of Best Food around because I don't like other brands... and I can tell you there is no way that I will ever eat any of that fat-free or Miracle Whip stuff.
Ppl have always wondered why I won't eat mayo. And try to get me to eat it. But I was allergic to eggs and dairy. Now I'm just intolerant. But the taste in mayo causes a reaction in my mouth, like its too rich and its itchy. I don't always explain this. Bc people don't believe in food allergies or that now I'm intolerant. Chances are good, people who don't like mayo might have or have had an allergy to eggs and milk a long time ago. They may even have a intolerance now. I just noticed, a lot of .mayo lovers are always pushing this condiment on me. They don't understand.
no to the mayo. yes to the tangy zest of miracle whip. i just dont think mayo have any flavor...regardless of the brand or if its homemade. ive tried it many times, urged on by mayo lovers.. and it's just not gonna happen. i wont say i hate it...but i'd rather my sandwich have miracle whip. it's yummy!
I accidentally bought a tuna sandwich made with Miracle Whip the other day. I can't say I'm a fan. It is WAY too sweet for me. I checked the ingredients and it's loaded with sugar.
Sorry. Miracle Whip isn't mayo. It shouldn't be mentioned in the same conversation. It isn't "tangy". It doesn't have "zip". It's bland. It makes everything you put it in bland. It's bland sauce. Let's dumb-down any REAL flavor from our food with bland sauce (Miracle Whip). Are you kidding me? NO!!!!! NEVER USE MIRACLE WHIP!
Seriously! Miracle Whip is to a sandwich, what Ready Whip is to a desert. BLASPHEMY!!!!
it's what i grew up on. i'm not knocking mayo, nor am i saying to others 'dont use it' – i dont even hate it....i personally just prefer miracle whip. no need to get in a tizzy about one expressing their personal preference. that's just dumb.
I don't know about you, but when my soroity sisters and I get tired of topless pillow fights we love to mayo wrestle, and we wouldnt think of using Miracle whip!
The first time I dressed out a deer, I accidentally nicked the stomach with my knife, and the stuff that spilled out made me gag almost as much as mayo does. I will pass. In fact, if a menu item has mayo on it, I will not even consider ordering it since even if you ask for "No Mayo", there is a good liklihood that the kitchen will miss/ignore the request.
Tell them you have a severe food allergy, works my husband because he HATES mayo
I totally agree. The smell, sight, even the sound of the "m" word makes me gag. I won't allow it in my house, and if I'm with anyone who's eating it I politely excuse myself before I throw up. I don't get how people like it.
Hellmans–I just open the bottle and start gagging!! That is the most disgusting crap ever!! Never! Never! Never! will I use it!!
I suggest you stop opening jars of may then! Do you eat eggs? Do you eat oil? If so, I don't get the revulsion, but I guess it doesn't have to be logical!
I will eat most any mayo except Miracle Puke, uh Whip. I think it's a miracle that anyone eats that nasty tasting stuff.
As a good Southern girl, I grew up on Duke's. Last time we went to my in-laws' house in Oklahoma, I was going to have a turkey sandwich with the leftover turkey, and all they had was Miracle Whip. I'd never had it before. It looked like mayonnaise, but did not taste like it. I'm pretty sure Miracle Whip is the devil.
I could eat Mayo with a spoon, but you can keep your miracle whip (ew)
Great aioli's and sauces such as this Southwestern Red Pepper Aioli can make or break a dish.
Here we used it to accompany a blue cornmeal crusted tofu dish.
http://strangerthankitchen.com/2011/08/07/recipe-recap/
Delish!
Did anyone notice the third bottle in the picture? It's foreign mayo!!!! Sneaky mayo coming into the country and taking our jobs!
It's Mayonaisky!
I wonder if it is pronounced "man hoz?"
If that's what you like .... ~_~
I think we should leave the handling of all "man hoz" to SirBiddle. Shehe loves that stuff.
No doubt he can handle anything he likes.
It will probably involve large amounts of "mayonnaise" too.
2 parts sriracha : 1 part mayo
from The Sriracha Cookbook. I don't like mayo, but this is a game changer.
Mayo + harissa....great on a burger
this entire article didn't mention that people might just not like the way mayonnaise tastes...nor did I see any way to "win over a mayo hater" in there. I just saw some stuff about mayo. that's it. an entire article about mayonnaise. on a news website.
On a food blog, actually.
For a delicious treat ( and how to win over Mayo haters)... SERIOUSLY TRY IT! IT RULES!
1. 32oz of your favorite mayo
2. 1/2 cup of olive oil
3. 2 cups of confectioner's sugar
4. 1 Tbsp of salt
5. Pinch of cinnamon
6. 3oz vanilla extract
7. 1 cup of heavy whipping cream
Mix all of the ingredients together until the mixture has the consistency of a fluffy topping (like whip creamed).
Using popsicle trays - pour the mixture in the individual tray cubes and insert a stick in the middle.
Place in freezer. Once frozen serve with a barf bag.
@MayoPopsicle-Although your recipe made me quiver and cringe, I'm sure that a few people here in the Deep South will want to try it for dessert...right after they have their deep-fried chitlins and head cheese. Dear God...excuse me Ihavetogotothe...
The art of this delicacy is trying to deep fry it.
I'm, unfortunately, a mayo hater myself. Never have liked any brand I've tried. And I don't see myself developing a taste for it any time soon. Even sauces that have too much mayo in them tend to be avoided by me, and I'm very careful with potato/egg/tuna/chicken/etc salads. If they have too much of a mayonaissey flavor, I can't eat them.
Salmonella pudding? That made me laugh.
I like mayo on sammiches and grilled corn. And on my potato salad of course. Not on hamburgers, though. I prefer ketchup & mustard on a burger
one empty mayo jar and one full the same size.
transfer mayo to empty jar and wash.
how many transfers before you have no mayo in either jar?
1 transfer because you said "Transfer then wash"... but seriously - I'd rather toss the sh*t out then try and transfer it.
once. if you're going to wash the jar where you transferred the mayo.
So cute that the unrefined Americans think they know mayo...Just like they think they know beer, wines and so forth.
it's also cute that we don't smell, floss and brush our teeth, shave and have to defend the honor of every other country out there.
If you don't like us AMERICANS then leave... put that in your pipe and smoke it.
I like to put Miracle Whip in my sandwiches before I feed them to the trolls.
Sometimes I get the craving to eat Hellman's staight up
My mayo mix for the best chicken salad you've never had (call it "Not Yo' Mama's Chicken Salad", for obvious reasons) uses EVOO, lemon juice, fresh rosemary, Mrs. Dash Table Blend...and real bacon pieces. If you let it sit in the fridge overnight before eating, the rosemary really comes alive.
Hmmm...now I'm hungry.
I grew up on Miracle Whip, and now I'm a HUGE mayonnaise fan. I can't believe my mom denied me the greasy goodness all these years! I know she was just looking out for our health, but man... I love a nice turkey sandwich with lettuce, tomato, onion, and mayonnaise! MMMmm. It just does something wonderful to it.
The same thing happened to me, only my mom bought Miracle Whip because it was cheaper than mayo. Then I left home and got a taste of mayo, and I've avoided Miracle Whip ever since!
I grew up on Hellman's, but I am OK with any other mayo except Miracle Whip. I tried Miracle Whip one time only – I just about puked. Can't stand the stuff.
You forgot #4. Regina is a miserable person who needs to STFU
Right ?!!! I'll just buy buy mine ! Love all the white creamy sauces except Dill dip ;-)
Sorry I thought you were talking about
Jeann .
Ronco couldn't pour piss out of a boot if the instructions were written on the heel.
Wow, that was a really good insult- wow you sure showed me. You are a master with words. we should all be taking notes. Well since I can't pee in a boot or whatever you said, I guess I will piss all over you. GOLDEN SHOWER! Enjoy!!!!
Regina, What a WONDERFUL insult. I'm going to save it and use it. Thanks...
Just place the race card.
All American mayonnaises taste the same to me for the most part. European mayonnaises have a divine flavor that the white sludge sold here just can't duplicate.
You must be a pinhead, goose stepping Russian communist pig, that thinks "authentic" Russian recipes are the pinnacle of human cuisine. The animal slop you ingest isn't fit for for primates.
You either need to get laid or be force fed Midol.
It's interesting that you know so much about how tasteless everything is.
Kettle, the pot is calling.
I have to agree. There is absolutely NOTHING like dipping pommes frites mit mayo!!!!
Any American who likes or dislikes mayonnaise needs to try European mayonnaise before saying another word. =D
I've eaten years and years of European food. It's neither better or worse than American food. It's different. The moment I read anyone on Eatocracy make a comment about how American food is all bad and European food is all good, I immediately write them off as either someone who is too nostalgic for home to be impartial or is trying too hard to come across as worldy and cosmopolitan.
Let us all sing the praises of a really fierce garlic aioli.
I vastly prefer Miracle Whip to mayo. It's a shame one of its main ingredients is high fructose corn syrup, and I have stopped buying it. Still looking for a healthy alternative.
Snail snot is a good alternative.
All that I taste in Miracle Whip are chemicals. It has a sharp, rancid taste compared to a good mayo.
I believe what you are referring to is the "tangy zip of miracle whip" otherwise known as extra vinegar in the recipe. I love miracle whip. :)
I know, the high fructose corn syrup in a lot of stuff now kills it for me. Can't even get Heinzs 57 without it.
I can eat any mayo EXCEPT Miracle Whip. MW tastes NASTY.
In a wonderful restaurant on the west coast of Brittany, their appetizer Fruits de Mer, consisting of a large crab, six langoustines, six mussels, six, oysters, six shrimp, and many periwinkles, was served with a superb, olivey mayonnaise, the best I have ever tasted. I shared!
The only reason in the world to buy or better yet to make mayonnaise is to add garlic some lemon juice and turn it into aioli.
There's more to it than that.
1. Aioli includes garlic as its primary ingredient while mayonnaise doesn’t use any.
2. Aioli has a strong taste while plain mayonnaise has a bland taste.
3. Aioli makes use of extra virgin olive oils whereas mayonnaise uses canola or grapeseed oils.
Water, Olive Oil, Canola Oil, Soybean Oil, Vinegar, Modified Food Starch*, Sugar, Maltodextrin*, Eggs, Contains Less Than 2% Of Salt, Mustard Flour, Dried Onions, Dried Garlic, Natural Flavor, Enzyme Modified Egg Yolk*, Beta Carotene* (Color), Lactic Acid*, Potassium Sorbate* And Calcium Disodium EDTA As Preservatives, Phosphoric Acid. *Ingredient Not Normally Found In Mayonnaise. Contains: Egg.
No there is not more to it than that.
1. Garlic is for ignorant Italians that have zero refinement.
2. African mud pools taste better than Aioli .
3. I'd rather use Preperation H than some tasteless Italian olive oil.