What is your favorite mayonnaise? And.......

K

karennoca

Well-known member
Have you tried Best Food's/Hellaman's olive oil mayo, and what is your opinion about it?

I'm a long time Best Foods mayo lover. I've tried going the low fat route, but they are awful, so we just use less regular mayo. Depending on what I am making I leave it out and substitute non-fat sour cream or a type of mustard. I've noticed the olive oil version in stores now, but they only offer it in the large jars. If I hate it then I am stuck with it. Can't find a smaller jar anywhere.

 
I'm a Best Foods gal, but you could always make your own REC: Homemade Mayonnaise

However, I also should say I'm not much of a Mayo person, but the blogger at the link says this is better than BF/Hellman's mayo.

Ingredients for Homemade Mayonnaise:

1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon dry mustard
2 egg yolks
1 1/2 cups vegetable oil or light olive oil or a combination
1 tablespoon hot water

Directions:

1. Put the vinegar, lemon juice, salt, and mustard into a bowl and whisk or stir until the salt and mustard are dissolved.

2. Add the egg yolks and beat until smooth.

3. Add the oil drop by drop at first, and then in a slow steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion.

4. Stir in the hot water until smooth.

5. Store in the refrigerator in a tightly covered container. Refrigerated homemade mayonnaise will keep for up to 1 week.

Yield: about 1 1/2 cups

Note: Now this is the kind of thing it seems one could really put one of those immersion blenders to good use.

http://nevertrustaskinnycook1.blogspot.com/2011/05/hold-mayo.html

 
I have been on a no "Natural Flavors" crusade

Since that is what companies are using to hide just about any kind of evil or whacky ingredient and I find this practice extremely deceptive and potentially dangerous. So that rules out Helmans/Best Foods which has been the standard for us both on the east and west coast. I've been buying the organic version from Trader Joe's lately which does not include "Natural Flavors". The low fat version however, is pretty awful IMHO.

It is VERY difficult to shop and not buy stuff with Natural Flavors. One of the interesting things that I've noticed is that often a new brand comes out without Natural Flavors in the ingredients and then when it gains popularity or is bought out by one of the big manufacturers, this "Natural Flavors" is suddenly in the list of ingredients. It's creepy really.

Example in the link. Notice this is Snopes verified information:

http://www.snopes.com/food/ingredient/castoreum.asp

 
OK, I'm gonna confess to being a Miracle Whip gal, no changing that. but DH loves his Best Foods

 
We are a Hellman's and Miracle Whip family. You just never know what you marry into. smileys/smile.gif

 
Personally,

I will only eat bologna, salami, and meatloaf sandwiches with Miracle Whip, but a mayo for everything else.

 
My Mom used Miracle Whip too. My Dad will eat it spread on crackers.

There are a few things, such as different salads, that don't taste "right" , as in like Mama's, without it.

 
I rarely use mayo and the one time (out of two) I made it, it seemed

to last forever without any degradation.

Of course, the second time I tried to make it was a complete disaster/failure.

On the other hand, that's batting .500.

I expect the National Baseball League will be signing me up for a $3.78 billion dollar contract soon.

 
I saw this and thought : You will only eat this in a doorway? . . .

Sorry, feeling obnoxious! smileys/smile.gif

 
I think the distinction there is between vegetarian and vegan

where vegan excludes food products derived from animals, not just prohibiting the flesh of animals. However, labeling requirements fall under both federal and local jurisdiction(s). So there can be requirements by the Federal government as well as by state and even local. For example in some counties in California there are bans on irradiated foods while it might be perfectly acceptable in adjoining counties in the same state. As far as I know, there is not a federal guideline for labeling vegetarian vs vegan.

The big problem that I have with "Natural Flavors" is that it has become a catch-all for just about anything and because of how it is worded, to me it is intentionally deceptive. I used castoreum as an example but MSG is also often included within this label. MSG is also hidden in a variety of other labels such as hydrolyzed proteins, autolyzed yeast and even seemingly innocent things like "gelatin" - it is REALLY deceptive. Castoreum is probably most widely used in place of Vanilla extract. If you see "vanilin" or "vanilla flavor" for example, there is a very high likelihood that it is using castoreum. Actually I don't have a problem per se with eating castoreum, but I do have a problem with the deceptive nature. I eat sausage frequently and sometimes I even make it, but there is definitely something to be said about not wanting to know how the sausage is made. But if I choose to look at the ingredients, I want them to be an honest and in no way duplicitous, factual representation of what I or my children are consuming. Since my daughter developed an extreme array of food allergies this has become critically important. It is one thing to be highly allergic to gluten but another when you are also highly allergic to both soy and corn which is in almost all of the packaged "gluten free" foods.
Worse than castoreum or MSG however is L-cysteine which goes beyond just the ick factor and into the category of abomination and just plain horribly wrong. It can even be derived from human hair - or even human hair from China. Next time you are looking at labels in the bread aisle, you may be horrified to find that most of the bread contains it.
I just did a quick search to find this article:

http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair

 
Thanks, I am thinking a lot of people get fooled. I can see how hard it must be to feed children

who have allergies. We definitely need better labeling.

 
Hellman's but

Hellman's but I just tried Duke's and found it had a sweet taste to it. Might be good in a cold slaw recipe, but not for normal use.

 
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