Culinary Poll #27: What About Mayonnaise?

Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.

Making Mayonnaise At Home

I make my own mayonnaise almost all of the time
2
7%
I make my own mayonnaise only for special occasions or meals
5
19%
I rarely make my own mayonnaise
4
15%
I never make my own mayonnaise
13
48%
Not appropriate for me – I don't eat or use mayonnaise
3
11%
 
Total votes : 27

Culinary Poll #27: What About Mayonnaise?

Postby Daniel Rogov » Fri Feb 27, 2009 11:59 am

Do you make mayonnaise at home or do you rely on commercial brands? And, even if you use commercial brands only some of the time, on what brand/s do you rely?
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Linda R. (NC) » Fri Feb 27, 2009 12:39 pm

I am a "Kraft" mayo person. The price has gone up considerably - $5.19 for the 32 oz. size the other day at Harris Teeter.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Shel T » Fri Feb 27, 2009 2:12 pm

Hellmann's for general use.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Carl Eppig » Fri Feb 27, 2009 2:23 pm

We use Cain's All Natural for me, and Fat Free for her. We make our own when something else goes in it such as a handful of garlic cloves.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Matilda L » Fri Feb 27, 2009 11:43 pm

I rarely make my own mayonnaise, although I have been known to do so. A favourite recipe is for a whole egg mayonnaise made in a blender.

I like mayonnaise; I also don't mind some of the commercial salad creams that call themselves "mayonnaise" - although some that I have tasted are nothing like mayonnaise, and nothing like foodstuff, come to that. The Francophile is fond of mayonnaise on his salads and on tomatoes, so we usually have a jar of commercial salad cream in the fridge. Currently, it is Paul Newman's whole egg mayonnaise.

When I was a child in country Australia, everyone's mum made mayonnaise. Not the real thing, but a salad cream based on tinned condensed milk. My mother made it this way:

1 rounded teaspoon Coleman's Mustard powder
A pinch of salt
Blend with enough white vinegar to make a thin runny paste
Add about 2/3 cup tinned condensed milk, and blend together
Add 1/2 to 2/3 cup white vinegar, stirring all the while.
The condensed milk will sour and thicken. Adjust the amount of vinegar to make the mayonnaise the consistency you like. Keeps for 4 or 5 days in the fridge.

During summer, this was often used in potato salad (just cold sliced potatoes with this mayonnaise on it, really). I haven't tasted that potato salad for years, but still remember it fondly as one of my favourite childhood foods.

But real mayonnaise is a whole different thing. I first tasted it at dinner at a friend's house on Christmas Night, aged about 9. In the midst of Anglo-Celtic Australia, housekeeping in this family was influenced very much by the grandmother (who was French) and the grandfather (who was Jewish). French/Jewish influences made for a different dining experience, appreciated even by nine year old Matilda with her lamb chops and white bread background!

On another thread, over in the Forum Kitchen, Eric L suggests that children's tastes are shaped for better or worse by their early family influences (paraphrasing - hope I'm not bending your meaning, Eric!) My first taste of real mayonnaise was one of those childhood food experiences outside anything I'd known before. The texture, the flavour - I liked it! The next day, as I babbled on about what we'd had the night before at Monique's place, my mother grimaced and commented that "what they call mayonnaise is horrible greasy stuff" - but my opinion was formed and wouldn't shift!
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Re: Culinary Poll #27: What About Mayonnaise?

Postby MichaelB » Sat Feb 28, 2009 1:46 am

Trader Joe's is the winner for me. I used to make my own, but it was always too runny.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Tim York » Sat Feb 28, 2009 9:25 am

Most commercial mayonnaise is sugary and vile. Practically all the mayonnaise we eat at home is made by Germaine, much of it following a slim line recipe from Michel Guérard.

In a half Belgian household like ours, mayonnaise makes a frequent appearance.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby ChefJCarey » Sun Mar 01, 2009 8:39 am

Make it. Both whole egg and egg yolk varieties.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Shlomo R » Sun Mar 01, 2009 11:09 am

Hellman's
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Daniel Rogov » Sun Mar 01, 2009 11:52 am

I find most commercial mayonnaise unacceptable and thus make my own nearly all of the time. The only exception is when I am in Paris, Florence or Milan where many of the better grocery shops sell their own home-made mayonnaise, much of which is every bit as good as I can make in my own kitchen.

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Re: Culinary Poll #27: What About Mayonnaise?

Postby M Kremer » Sun Mar 01, 2009 1:25 pm

I never make my own Mayonaise, because I bring/get "Tommy Mayonaise" from Switzerland. This is the very best Maionaise in the world and every Swiss person living outside of Switzerland brings this Mayonaise with him.

If you don't know it yet, you must try it.

Best wishes,

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Re: Culinary Poll #27: What About Mayonnaise?

Postby Daniel Rogov » Sun Mar 01, 2009 2:24 pm

Michael, Hi....


Is that the mayonnaise that comes in tubes and is sold at Migros? if so, I am tempted to agree that this is indeed a fine mayonnaise.

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Re: Culinary Poll #27: What About Mayonnaise?

Postby Scott Lancer » Sun Mar 01, 2009 3:23 pm

I voted N/A. I'll eat mayonnaise if it's been secretly added to something, and in some cases have enjoyed it. I have however never purchased a jar of mayonnaise, nor made it myself.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby M Kremer » Mon Mar 02, 2009 4:03 am

Indeed - Thomy is the one that comes in tubes and is most probably also marketed by Migros - see attached picture
(Note however that Migros is often marketing in paralel similar products with its own private label).

I use the mayonaise mainly with fish (gefilte fish, Salmon, etc).

A little tip on tomato slices goes also well.

regards,

Michael
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thomy.jpg
Thomy Tube
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Daniel Rogov » Mon Mar 02, 2009 4:27 am

Ah Michael, we agree. Moi aussi, j'aime bien le Thomy!!!

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Re: Culinary Poll #27: What About Mayonnaise?

Postby Vladimir P » Mon Mar 02, 2009 10:50 am

M Kremer wrote:This is the very best Maionaise in the world and every Swiss person living outside of Switzerland brings this Mayonaise with him.


Thomy is mayonnaise of my childhood, it was produced in Slovenia by Kolinska under license.... all others are tasteless comparing to Thomy.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Ryan M » Mon Mar 09, 2009 12:48 am

I have never made my mayonnaise, but my wife has on at least one occasion - but even then a very rare thing.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Robert Reynolds » Tue Mar 10, 2009 1:37 am

Mayonnaise is vile, vile stuff, fit only for cole slaw or deviled eggs, IMHO. :twisted:
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Charlie Dawg » Wed Mar 11, 2009 1:59 pm

I have tried to make my own, but it is so cheap and taste ok for what I would use that it is not justifible enough for me to spend my time, which I do not have to make it.
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Carrie L. » Mon Mar 16, 2009 10:27 am

I like Best Foods, which is Hellman's on the East Coast.
Also buy Miracle Whip but use it only for a few specific things like tuna and macaroni salad. Reminds me of Mom's!
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Re: Culinary Poll #27: What About Mayonnaise?

Postby Paul Winalski » Mon Mar 16, 2009 3:24 pm

I use mayonnaise for the cole slaw that I make to serve with barbecue and on BLTs. I don't eat either food frequently enough to bother making my own mayo. I buy Hellman's or Cain's. I've been toying with the idea of making my own, though, now that there's some really good uncured apple smoked bacon available (from North Country Smokehouse here in NH) and I find myself eating BLTs more often.

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