How and why did people forget what real fresh mayonnaise is, and start equating it with that weird stuff you can buy in a jar – quora electricity cost las vegas


Whisking an emulsion by hand and getting it to cohere without breaking is definitely a skill that requires some practice. Understanding that there are ways to fix it when it breaks is a next level skill. Making mayo in a blender works, but again, people are intimidated by the idea, and why bother when there is a perfectly acceptable substitute you can just grab off a supermarket shelf. And jarred mayo is perfectly acceptable for most purposes, and I’m a fussy, foodie type of home cook saying that. Want mayo in your tuna salad, or in a sandwich? Reach for the jar. It’s inexpensive, it’s easy, and you don’t have to worry about it going bad before you can use it up.

You can’t really make a small amount of home made mayonnaise. A single egg yolk will absorb a cup or more of oil.For a one person household, that’s a lot of mayo. So you need to really want that special mustardy, lemony tang of fresh mayo for something specific.

I make my own mayo when I want to serve crudités with garlic aioli, which is basically mayo with garlic in it. I make Caesar Salad with all the standard ingredients blended into a slightly thinner than mayo emulsion, which is essentially the same process and gives you a much smoother, visually nicer salad than a traditional one where you toss the romain leaves in raw egg yolks. Occasionally, when I am making a big platter of sandwiches for a party, I make my own mayo and flavor it with fresh herbs. The home made stuff really is better, but not better enough that making it is an everyday sort of thing.

I’m not sure there was ever a time when most people were acquainted with fresh mayonnaise. It’s not an easy thing to prepare without machinery (and I find it tricky even with machinery; it never comes out right for me). It was an uncommon sauce, for people with the kinds of servants who could make it.

The stuff isn’t radically different from what I would make at home. Most of the ingredients are identical: soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, spice extracts. It has a little bit of flavor protectant (EDTA), and they can get it fluffier than I because they whip in more air. They also make versions with olive oil, cider vinegar, and other stronger-flavored ingredients.

If you like the kind that’s more like a salad dressing than a condiment, that’s usually marketed as an emulsified vinaigrette rather than a mayonnaise. It’s the same ingredients, though most vinaigrettes also have other flavors added because the plain oil and vinegar emulsion doesn’t have a lot of flavor.

You mean hand-whipped with a whisk from raw yolks while oil is drizzled very, very slowly into it until an emulsion is created (or it breaks and you have to try and fix it and/or toss it and you either end up with far more than you want or need or you have to toss it and start again because it’s hopelessly mucked up?) Food processors are really too fast and harsh to get it just right, and still really easy to mess up as far as the ratio goes.

People may know what it is, but there is no difference in taste and function significant enough to make up for it being a giant pain (literally; the only thing worse to whisk by hand is egg whites to stiff peak), hugely time-consuming, with a bonus risk (however slight) of salmonella infection from the raw egg when there is a perfectly decent commercial product made from the same ingredients (you can even get versions made with olive oil, or avocado oil) but with pasteurized eggs and the whipping done by someone else, which will keep longer and work just as well in almost every application anyone is likely to need it for at home.

The short answer is, I’ve never tasted the real thing. Not even in restaurants. So it’s hard for me to guess whether I would find the real thing “WOW” or, “I think I can tell this is better, ’cause I really worked hard to make it.” (If I’ve ever been served ‘the real thing’ in a restaurant, then it’s not WOW.)

I read earlier answers and was intrigued. I looked at my Wegmans (it’s the flagship of the chain). They don’t have any imports or gourmet bands that are 100% olive oil. Some other oil is always listed before olive oil in the ingredients list. There’s nothing in the refrigerator section. There’s nothing on Amazon. And I can’t tell from the Whole Foods web site whether they offer it in store; they sure don’t ship it.

I did some previous tests on milk after reading answers about how US milk is so awful. I tried “cream top” whole milk from a local dairy; it felt fattier in my mouth but didn’t taste a lot different. I tried grass fed 100% organic milk. I decided I liked it a little better, but not a lot. And not enough to pay 3X.