Do you make your own mayonnaise?

I rarely buy mayonnaise...have a small jar in the refer at all times, however. While browsing through the grocery ads today, I saw mayo on sale $8.88 for a 64 ounce jar. Whoa, I almost fell out of my socks! Really? What does mayo cost in your area? Do you make your own?

There is only one mayonnaise: Hellman's.

I don't usually make my own. If I'm going to go to that much trouble, it's going to be hollandaise.

There is only one mayonnaise: Hellman's.

I don't usually make my own. If I'm going to go to that much trouble, it's going to be hollandaise.

I agree completely with Jeff... hollandaise is worth the effort. Years ago I used to make my own mayo but Hellmans is so good that I don't bother any more with making it. Generally Hellmans sells for around 4. 50 for 30ozs. I wait till it goes on sale about once a month and then buy what I need. I am stocking up for the cold winter months now and I will buy enough to last me from 12.1 to 3.31.

Not the best thing for the waistline I suppose but what the heck...

Tim

I'm not a fan of hollandaise, but I do make my own mayo once in a while. Only once in a while, though. We usually have a jar of Best Foods (the left coast name for Hellman's, I believe) in the fridge for sandwiches and what not.

We are fortunate to have Cains Natural available in our area. It is top drawer. We do make our own when we need a special flavor in it or need to make it bigger and better such as adding a handful of garlic to make aioli.

Haven't yet, but recently saw a video about how easy it is with just an immersion blender and a vertical glass container just a little larger diameter than the blender. Easily found on Youtube w/search.

In go the eggs and whatever, then fire up the blender and stream in the oil. About a minute and you're done. Easy cleanup.

Gonna try it soon.

Mayo is good for deviled eggs and... and... ok, deviled eggs! If I'm planning to make some, I'll buy a small jar of Hellman's.

In honor of our past participant, Mr. Yaniger, I feel compelled to throw in a "Mayonnaise is pus!!!"

Now back to the positive side of the sauce...

Does anyone use miracle whip for health reasons or for that matter... any other reason. I seem always to have a jar of it even though I seldom use it. Some recipes call for it.

Tim

I usually buy Hellman's, but if Kraft is on sale I find that acceptable. I hate Miracle Whip. I've made mayo using a recipe that I have in old book titled "The Joy of Making Your Own", which includes techniques and recipes for pickles, jellies, sausages, cheese, sourdough bread and even beer and wine. Here is the recipe:
MAYONNAISE
1 egg or 2 egg yolks
1 Tbsp vinegar or lemon juice
1/2 to 1 tsp dry mustard powder
1/2 tsp salt
1/2 cup salad oil
1/2 cup olive oil
Blend eggs at high speed until frothy (about 10 seconds)
Add vinegar, mustard and salt and blend on medium and then, slowly add the oil add the oil in a fine, even stream while blender is running. Remove from blender with a spatula to a closed container and store in the refrigerator for up to 2 weeks.

Does anyone use miracle whip for health reasons or for that matter... any other reason. I seem always to have a jar of it even though I seldom use it. Some recipes call for it.

Tim

I love it but only for tuna salad. Tastes like Mom's that way.

There is only one mayonnaise: Hellman's.

Jeff, you are obviously not from the South (but I knew that, and neither am I). THE mayonnaise around these parts is Dukes. I've finally gotten around to purchasing a jar, but haven't had the opportunity to taste it yet. I'll let you know.

[Jenise]

I don't, don't use it/like it enough to justify making my own and most home-mades that I've tasted seem 'eggy' to me, which is not a good thing. I use it for tuna salad and as a base for chipotle and lime-garlic dipping sauces for artichokes. Used to like Best Foods but it's sweeter these days than it was 20 years ago, and texturally it's changed too--gotten more jelly-like. I switched to Safflower but found it sometimes a bit unstable--although the jars were smaller than quartsize, the texture would change from first use to last, it would seem to curdle (talk about pus!) which I couldn't tolerate, so I then bought Best Foods made from Olive oil, something that had come out in the meantime. It was too sweet too, so I then tried several other brands that didn't satisfy. It wasn't until I bought Spectrum Canola that I found both the taste and consistency that made me happy--and it does, perfectly so. So that's what we buy.

And Tim--Miracle Whip? NEVER.

Oh, no! Canola mayonnaise tastes so weird.

And, yes, Carrie, I am not from the south... I am from central Queens, NYC. It is a stereotypical Jewish thing to use Hellman's.

[Jenise]

Jeff, the other Canola mayos I've had all tasted fishy; but trust me, this one doesn't.

I grew up the child of a vegetarian mother, and Miracle Whip was all she ever bought. Maybe that's why I don't like mayonnaise.

I enjoy mayo and like Hellman's best. Lunch for me is often a can of tuna with two or three tablespoons of mayo because it is filling, fast, but low carb. I have never made mayo, however, but awlays wanted to. This thread has inspired me to try it this weekend just for fun. I'll try Howie's receipe.

I don't eat much mayonnaise but a friend made her own the other weekend when she prepared a deconstructed Nicoise salad for dinner. The mayonnaise was amazing, in no small part because she used extremely high quality olive oil and the taste rang through gorgeously in every bite.

There is only one mayonnaise: Hellman's.

I don't usually make my own. If I'm going to go to that much trouble, it's going to be hollandaise.

I agree. Hellman's is my go to mayo. If making homemade the key to the final flavor is the oil you use. It takes some experimenting to find the oil that gives you the taste you prefer.

Concerning Miracle Whip, For 8 years my son and I did a large annual party. The last year there were 84 of us. We would prepare a three wave buffet. In the first wave there were a number of dishes that required mayo. In each we made certain to highlight a differ herb/flavor so that everything didn't taste the same (my biggest complaint with buffets). To further create a different flavor profile we used Miracle Whip in one sauce- the aioli.