Have you used heavy duty mayonnaise? Any recipes?

C

colleenmomof2

Well-known member
In the past couple of weeks I have discovered heavy duty mayo. I haven't bought any, yet, but I've made 3 recipes that should have had heavy duty instead of regular mayo, and I could tell the difference. I'm ready to buy a jar and have found it at Sam's and at Gordon's Foods in the "restaurant size." I'll only be using a bit in any one recipe and hoped that you might share ideas on how I can experiment with a large jug of fat!

Any recommendations on "brand" you have used as I have a choice between 2?

 
Room Temperature Potato Salad with heavy duty mayonnaise

One of the chain BBQ restaurants serves their potato salad at room temperature. This is how I adapted the recipe.

Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt

1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done) - hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but you can handle potatoes.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Once potatoes are just cool enough to handle - still very warm - break or chop into different sized pieces in large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!

 
Simple Krab Salad with heavy duty mayonnaise

Simple Krab Salad
1/2 cup heavy duty mayonnaise
3/4 - 1 tsp dried dill weed (I used 3/4)
1/3 cup chopped celery
1 lb. imitation crab chunks

1. Chop celery, dry on paper towel.
2. Mix mayo and dill in a medium size serving or storage container.
3. Drain crab chunks, if necessary. Pull chunks apart with forks into bite-sized pieces. Blot with paper towel.
4. Add crab and celery to mayo mixture. Mix well and refrigerate.
5. Serve on mixed greens salad, croissants with leaf or butter lettuce, crackers or in a lettuce wrap.

 
Lobster Roll Sandwiches with heavy duty mayonnaise

Lobster Roll Sandwiches
8 oz cooked fresh lobster meat, diced
4 Tbs heavy duty mayonnaise (add 1 tsp regular mayo)
4 Tbs finely chopped celery - dried well
1 1/2 tsp finely chopped capers
2 tsp finely minced fresh dill (opt)
(sliced green onion, finely chopped red pepper, several drops of hot sauce, lemon juice - all optional)
2-4 plain white hot dog buns
4 Tbs melted butter (for buns)
Romaine, leaf or butter lettuce leaves

Lightly mix lobster, mayo, celery, capers and any optional ingredients. Chill.

Grill the buns - dip tops and inside of hot dog buns in melted butter and cook in frying pan or on a griddle until nicely browned inside and out.

To serve: Layer lettuce leaves and lobster mixture into warm bun.

*** We like to eat our lobster rolls open-faced on a bed of lettuce - less bread and more veggies! We prefer this without the dill which can overpower the delicate lobster but love to add green onion, red pepper and a squirt of lemon juice. Don't leave out the capers! I usually make this with fake lobster.

 
It sent me googling. Seems to have more egg, ergo...more fat. No wonder restaurant food can pack

on the pounds.

 
From what I've read, more egg and oil for a thicker emulsion

Some people have suggested less lemon juice but I'm thinking more egg/oil makes it taste like less lemon juice. I'm going to pick up a jar and try it on another potato salad batch before my remaining red-skinned potatoes expire. I'll report back.

When I compare the nutrition facts, the heavy duty has a bit more saturated fat, calories and cholesterol - protein is negligible in both kinds.

Gordon's Heavy Duty Mayonnaise Nutrition Facts
Serving Size 1 Tbsp (14g - slightly larger size Tbsp)
Amount Per Serving
Calories from Fat 100
Calories 100
% Daily Values*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 75mg 3%
Potassium 0mg
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Other Carbohydrate 0g
Protein 0mg

Hellman's Mayonnaise Nutrition Facts
Serving Size 1 Tbsp (13g)
Servings per container VARIES
Amount Per Serving
Calories 90
Calories from fat 90 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 90mg 4%
Total Carbohydrates 0g 0%
Protein 0g

 
But I thought mayonnaise was all egg and oil, with a little seasoning and acid

I'm not familiar with this either, but I'm suspecting it's closer to homemade mayo than the commercial types which have water whipped in.

 
Less water makes sense to me with similar nutritional counts

yet better coating power between the two. Without the head to head krab and potato salad samples, I might have always wondered why my homemade recipes were just not as tasty! Colleen

 
And I thought I was the only one who hadn't heard of heavy duty mayo!

I don't remember seeing it on the shelf at Sam's Club before last week - but I haven't been looking for a really large jar of mayo either! Maybe it's a newly available consumer-sized item? Colleen

 
I think you must be right, Joe. My googling led me to a coleslaw recipe that said heavy duty was

necessary because the ingredients had a lot of moisture and regular mayo would break down and turn watery.

 
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