Hellmann's Mayonnaise

[Lung Per]

The topic about mustard reminded me about another food item I miss here:

Hellmann's Mayonnaise (U.S.). That's the only mayonnaise I would use when I once in a blue moon feel like indulging in something fattening and totally unhealthy. Great for salads, burgers, etc.
Kraft and other brands available in HH are sweetend and not to my taste. Hellmann's is more on the salty side.

Anybody seen it around?

hellmann.jpg (11.53 KiB) Viewed 1432 times

[Gérard]

What about an egg, the quantity of oil you like, some mustard (Amora), pepper, salt, (and garlic for me).
You need only 5 minutes to make an excellent mayonnaise that is not to be compared with the best of industrial brands.

[PeteC]

The Villa chain carries it. It goes fast though and seems long periods between restock. Pete

[dtaai-maai]

We usually have some Hellman's Mayonnaise in the fridge. Mrs D-M (the principal shopper...) is out at the moment, but I'm pretty sure it's sold in most of the major supermarkets.

[Dannie Boy]

If you can't find it elsewhere, Makro sell Heinz mayonnaise which is non-sweetened, but I believe it only comes in one litre plastic pouches, not jars. I seem to recollect Makro also sell Hellmans in one litre plastic pouches.

[Big Boy]

We've got a jar of Heinz mayonnaise in the fridge purchased at Tesco.

[dtaai-maai]

We usually have some Hellman's Mayonnaise in the fridge. Mrs D-M (the principal shopper...) is out at the moment, but I'm pretty sure it's sold in most of the major supermarkets.

Not so any more, apparently. We still contrive to have some most of the time, though!

Actually, I've been meaning to try making my own for some time, as I like a hint of added garlic and dijon mustard.

[Lung Per]

Thanks y'all. Appreciate your response.

[PeteC]

When you find it, buy 2 or 3 as it will last in the frig unopened for a long time after the use by date. We have to do that as Villa where I am sells dozens of jars within a few days of arrival, then 2 months before it's seen again on the shelves. Pete

[Khundon1975]

Make your own, it's so easy if you have a food processor and tastes so much better.

2 egg yolks

2 tsp white wine vinegar

1 tsp Dijon mustard

salt

freshly ground black

300ml/10fl oz Rape seed oil.

Put all the above into processor and very slowly add the oil.

[Gérard]

Make your own, it's so easy if you have a food processor and tastes so much better.

2 egg yolks

2 tsp white wine vinegar

1 tsp Dijon mustard

salt

freshly ground black

300ml/10fl oz Rape seed oil.

Put all the above into processor and very slowly add the oil.

You can do the same with a simple fork or a hand whisk, takes 3 minutes.
Processors are often too quick and the mayonnaise has a different viscosity, not so tight.
I may eat mayonnaise only 2 o 3 times in the year, but always home made.

[Khundon1975]

Make your own, it's so easy if you have a food processor and tastes so much better.

2 egg yolks

2 tsp white wine vinegar

1 tsp Dijon mustard

salt

freshly ground black

300ml/10fl oz Rape seed oil.

Put all the above into processor and very slowly add the oil.

You can do the same with a simple fork or a hand whisk, takes 3 minutes.
Processors are often too quick and the mayonnaise has a different viscosity, not so tight.
I may eat mayonnaise only 2 o 3 times in the year, but always home made.

Sorry Gerard can't agree with that. After all, the stuff you buy in jars sure as hell wasn't made with a hand whisk.

Done properly, using a processor, you can make thick mayo no problem.
When we make ours, it is thick (thick enough to stand up in a peak), IMHO, using a fork would be bloody hard work to make thick mayo. Also, using Rape seed oil, as opposed to Veg oil, (as some people do) gives a thicker and tastier finished product.
The only problem is using fresh, unpasteurized eggs, can pose a risk but what the hell, you only live once.

I make Bearnaise sauce in the same processor on slow setting when adding the melted butter, perfect results every time.


But each to his own.

[Chromeman]

A handy trip I learned from a chef is to use a wand mixer (I think they are called in English). The trick is to put it down with the egg yolks and turn it on and then very slowly in a thin drizzle pour the oil down on the cover above the blade. Then the oil will slowly get properly blended with the egg yolks. And just stop pouring the oil when the mixture has your desired consistency. Then add in any flavor additions you want.

[hhfarang]

Just saw this article today while scanning Yahoo news, though it may be of interest to you mayo makers:

Classic Homemade Mayonnaise

Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best. Customize your own by adding everything from herbs to Sriracha.

See Video: http://www.southernliving.com/food/how- ... ise-032114

Ingredients
2 large pasteurized egg yolks
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon Dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon sugar
1 cup canola oil

Preparation
1. Beat first 8 ingredients at high speed with an electric mixer, using whisk attachment, 15 seconds or until combined.

2. With mixer running, add oil in a very slow, steady stream, beating until smooth and thickened.

3. Add water, 1 tsp. at a time, to thin as desired. Refrigerate up to 3 days.

Source with photos: https://www.yahoo.com/food/how-to-make- ... 63390.html

[Takiap]

I must just add that for those of you with somewhat more refined tastes, you can use good old Coleman's Old English Mustard in place of that silly French stuff.