MAYONNAISE Hellman’s mayo has soybean oil and sugar but at least not hfcs.

INGREDIENTS What is real mayonnaise? Mayonnaise, as defined by the U.S. Food and Drug Administration's Standard of Identity, must contain at least 65% oil by weight, vinegar, and egg or egg yolks. It may contain spices and natural seasonings except turmeric and saffron, whose yellow color might suggest added egg yolk. Preservatives such as calcium disodium EDTA are acceptable and approved for use in mayonnaise. Why isn't there a Hellmann's® fat-free mayonnaise? Initial product formulas have not met the high standards of taste, texture, and performance set by the company and consumers. What type of vinegar is used in Hellmann's® Mayonnaise? Is it gluten-free? The vinegar used in Hellmann's® Mayonnaise is distilled vinegar made from distilled alcohol and is gluten-free. Hellmann's and Best Foods are not identical in taste. Hellmann's is slightly sweeter and Best Foods is more tangy. The company's FAQ says: Question:? What is the difference between Hellmann's and Best Foods? Answer:? The products are basically the same. Both trademarks evolved simultaneously -- Hellmann's in the East and Best Foods in the West. Taste preferences vary; some people find that Best Foods mayonnaise is slightly more tangy. H-FAQ. This means that Hellmann's may contain a little more sugar and a little less lemon juice than Best Foods, although both contain the same ingredients and in the same relative quantities. The Hellmann's Mayonnaise ingredients label shows that it contains the following ingredients, which are listed in the quantity order in which they occur: Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA (used to protect quality). Hellmann's Ingredients. The Best Foods Mayonnaise ingredients label shows that it contains the following ingredients, which are listed in the quantity order in which they occur: Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA (used to protect quality). Best Foods Ingredients. Therefore, although the two brands have the same ingredients in the same relative order, they are not exactly the same and taste slightly different. Invention of mayonnaise At the start of the Seven Years War (1756-1763), the French attacked the English-held Fort St. Philip, at Port Mahon, which was the capital of the island of Minorca. The attack was a joint operation by the French army, which was under the command of Duke Richelieu (duc de Richelieu), and the infantry regiment de la March, which was under the command of Colonel Rochambeau (later comte de Rochambeau). Rochambeau flawlessly directed the siege artillery, which was vital to the capture of Fort St. Philip. Following the victory, Rochambeau was appointed brigadier general and received the Chevalier de St. Louis in 1756. In celebration, Richelieu held a banquet to honor Rochambeau and the victory. The banquet included a new sauce, which was invented by Richelieu's chef. Some say that the chef intended to make a standard sauce of cream and eggs, but that he could find no cream. Others say that the chef planned from the beginning to invent a new sauce. Whatever the reason, the chef made a new sauce with olive oil and eggs, rather than cream and eggs, and a new sauce was born. In honor of the victory at Port Mahon, the sauce was called Mahonnaise. Only later was the spelling changed to mayonnaise. Company history The two brands are owned by the same company but they have different histories. In 1905, Richard Hellmann, a German immigrant, opened a delicatessen in New York City. The shop sold salads, which included his wife's mayonnaise. The mayonnaise itself became popular, so Hellmann began to sell it separately. In California, a company called Best Foods, Inc. introduced its mayonnaise, which became very successful throughout the West. In 1932, Best Foods, Inc. merged with Richard Hellmann, Inc. From then to the present day, Hellmann's Mayonnaise has been sold east of the Rockies, and Best Foods Mayonnaise has been sold in the West. http://www.cbbqa.com/recipes/Mayonnaise.html Hellmann’s Real Mayonnaise: Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice, Natural Flavors, Calcium Disodium EDTA (Used to protect quality)

mayonnaise To make your own: See RecipeSource?.com postings for Mayonnaise, Homemade Mayonnaise and Eggless Mock Mayonnaise. Substitutes: mustard OR roasted garlic (as a sandwich spread) OR aioli OR yogurt (especially in chicken or tuna salads; less rich tasting but lower in calories) OR mashed avocados (This is a good sandwich spread. Avocados are also high in fat, but it's most monounsaturated fat, which isn't as harmful as other kinds of fat.)

p. 95 Special Kids (p. 94 too), p. 36 Best Recipe, p. 20 15-Min Veg, p. 160 Almost Veg, p. 137 NT, p. 99 Cheapskate, p. 157 Vegan, p. 7 How to Cook Everything, p. 288 AWC p. 76 New Best p. 101 Moosewood Home (Tofu) p. 63 Good Enough to Eat p. 137 NT – Mayonnaise – Makes 1 ½ cups 1 whole egg, at room temperature 1 egg yolk, at room temperature 1 tsp Dijon-type mustard 1 ½ tbsp lemon juice 1 tbsp whey, optional (will help last longer and adds enzymes) ¾ to 1 cup extra-virgin olive oil or expresser-expressed sunflower oil generous pinch sea salt In your food processor, place egg, egg-yolk, mustard, salt, and lemon juice and optional whey. Process until well-blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With why added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks. Homemade mayonnaise will be slightly more liquid than store-bought versions Jessica Claire Coconut and olive oils have a pretty strong flavor. See below for my "commercial" recipe. Remember: this is a compromise food (because of the pufas), but much better than stuff made with soy or canola and a bunch of preservatives. In a blender or food processor, put one egg yolk and one whole egg, some whey (about a T.), some good salt (to taste--commercial mayo is SALTY), and dijon mustard. Optional: lemon juice, a garlic clove or two. Blend this mixture for a few seconds, and then add the oil (for the best flavor IMO use safflower and/or avocado) very slowly and IN A THIN STREAM while the blender is going. You'll add oil until the mixture is very thick and looks like....mayo. You'll probably add 1-2 cups of oil, but this seems to vary. Let the mayo sit out on your counter for 6 hours, then put it in the fridge. Jafa asks: Jessica, Why do you think safflower is MUFA? It is an omega 6 oil, thus is PUFA. Also, do you add whey to your mayonaise receipe and leave it on the counter for a few hrs, so it will keep longer? How long does yours stay fresh? Paul: Have you tried macadamia oil? Good flavor (which is to say it imparts very little, though not none) and it gives mayo a terrific texture and a decent lipid profile -- almost entirely monounsaturated. I have some I made in the fridge right now. It's great. I use pretty much the same recipe you do: an egg yolk, a whole egg, some salt, some mustard (but I use whole grain, just because that's the only mustard I like and therefore the only mustard I have on hand), some lemon juice, and if I have it, some whey. (discussion about NT recipe being lacto-fermented; question if there’s enough sugar for the bugs to eat) Hi, Mike, Good questions, all. What I do know is that traditional mayonnaise only lasts a few to several days, but the fermented mayonnaise lasts a couple of months with no adulteration of taste or quality. So there would appear to be somewhat more than a placebo effect at work. I just did a quick online check for the composition of egg yolk, and on the nutritiondata.com site, it shows that there is, in fact, some carbohydrate content in the yolk: primarily glucose, but the other sugars (sucrose, fructose, maltose, galactose, and lactose) are also represented. So there evidently is enough for those friendly little lacto-bacteria to chow down on to produce the fermentation, adding some beneficial bacteria, extending shelf life and adding some nutritional value (however small...over the course of a day, a little bit here and a little bit there will enhance the big bang superduper macro-packed with nutrient stuff). Someone else writes: I found an example of a high-oleic safflower oil. California High Oleic Safflower Oil 78% Monounsaturated 15% Polyunsaturated

7% Saturated

http://www.oilseedssf.com/health/health.html Well, if you want REALLY LF mayo, kefir or kefiili cream is the way to go! Most folks can't tell the difference when I use it in salads, so I gave up on mayo. p. 119 Cook’s Bible – Mayonnaise – Makes about 2 cups 1 tbsp lemon juice 2 egg yolks ½ tsp Dijon mustard ½ tsp kosher salt freshly ground black pepper 2 tsp white wine vinegar 1 ½ cups vegetable oil Add all ingredients except oil to the bowl of a food processor and pulse until well blended. With the machine on, drizzle the first ¼ cup of oil very slowly into mixture until emulsion starts to form (or place ½ cup oil into the plunger, which will drip oil into the mixture through a small hole in its bottom). With the machine still running, add the rest of the oil more quickly. Mayonnaises p. 202-3 Nancy Silverton’s Sandwich Book Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever – From Thursday Nights at Campanile (CPL 641.845 SIL) Nancy Silverton with Teri Gelber (NY: Alfred A. Knopf, 2002) … Making a small amount of mayonnaise or aioli can be challenging, even for the most skilled chef. The process takes a little patience, but it’s worth it in the end. … You can either make your own mayonnaises and aiolis from start to finish, using a mortar and pestle, or cheat a little by finishing them off in an electric mixer. Using a mortar and pestle, first grind the garlic, salt and yolk together until a smooth puree. (If you don’t have mortar and pestle, smash the garlic with the back of the knife, whisk together with the salt and egg yolk in a stainless steel bowl, and proceed from there.) For the more impatient cook, start the mayonnaise out by hand in the mortar, and once you’ve incorporated about half of the oil and the mixture has developed a nice thick consistency, you can finish adding the oil (very slowly) to the mayonnaise in an electric mixer fitted with the whisk attachment. At the restaurant, we make our mayonnaises and aiolis using only a mortar and pestle and whisking in the oil patiently, drop by drop, by hand. Whichever technique or utensil you choose, you’ll need to keep in mind a few things. If the surface area of the bowl is too large, the mixture won’t emulsify properly, so choose a medium-sized mortar or bowl. When you begin to add the oil, you must add it drop by drop, using a metal whisk, whisking the mixture vigorously the entire time, and waiting until the oil is completely incorporated before adding the next drop. When the mixture becomes too thick to whisk, add some of the liquid (vinegar, lemon juice, and water) called for in the recipe. Once all of the oil has been whisked in, taste the mayonnaise to see if it needs more lemon, vinegar, or salt, or needs to be thinned down with a splash of water. Theoretically, one egg yolk should be enough to thicken and emulsify 1 cup of oil into a smooth and creamy mayonnaise. But if you mayonnaise starts to separate, or “break” you’ll need to fix it. To do this, transfer the “broken” mayonnaise to another container, clean and dry your bowl, get another egg yolk, and slowly begin to add the “broken” batch, drop by drop, to the egg yolk. Once you’ve added all of the mixture and the sauce is smooth and creamy, begin to add the remaining oil, little by little, according to the recipe. It’s almost impossible to make less than a cup of mayonnaise. … p. 17 Cheaper & Better – Fresh Mayonnaise – Makes about 18 oz 3 eggs 3 tsp hot mustard ½ tsp salt ¼ tsp cayenne pepper 2 tsp honey 3 ¾ cups oil 9 tbsp lemon juice or wine vinegar Take all of your ingredients out of the refrigerator 30 minutes before beginning so everything is at room temperature. Put eggs, mustard, salt, pepper, and honey in the blender with ¾ cup of the oil. Blend until thoroughly combined. With blender still running, remove lid and very slowly, drop by drop, add 1 ½ cups of the oil. Blend in the lemon juice or wine vinegar. Again, with the blender still running, add the final 1 ½ cups of oil, very slowly. The mayonnaise should be thickening slowly at this point. Store in a covered jar in the refrigerator and use as the base for the various salad dressings. This mayonnaise will keep well in the refrigerator for 2 to 4 weeks. Homemade Mayonnaise – BH&G New Cookbook 1987 Recipe By: Better Homes & Gardens New Cookbook, 1987 Store for up to 4 weeks in a tightly covered jar in the refrigerator. Makes about 2 cups. 1/2 teaspoon dry mustard 1/4 teaspoon paprika dash ground red pepper 2 egg yolks 2 tablespoons vinegar 2 cups oil 2 tablespoons lemon juice In a small mixer bowl combine mustard, paprika, red pepper, and 1 teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed of electric mixer till combined. Add the oil, 1 teaspoon at a time, beating constantly. Continue adding oil 1 teaspoon at a time and beating mixture till 1/4 cup oil has been added. While continuing to beat, add the remaining oil in a thin, steady stream, alternating the last 1/2 cup oil with the lemon juice.

Creamy Fruit Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange juice, and 4 teaspoons sugar. Makes 2 1/4 cups.

Herb Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry, 1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon dried mixed crushed salad herbs (I use italian herbs: i.e., basil, marjoram, oregano, bay leaves, rosemary). Makes 1 1/4 cups. Mayonnaise – Celtic Cookbook SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 3 Egg yolks 1/2 ts Lemon juice 1 pn Black pepper 3/4 pt Olive oil 1/2 ts Vinegar 1/2 ts Salt Whip the egg yolks. Add lemon juice, vinegar and salt. Add oil, drop by drop and beat well. Add pepper. Keep in an airtight container. EGGLESS MOCK MAYONNAISE – Joy of Cooking From Joy of Cooking printed 1983. Shared by Elizabeth Rodier. Good with coleslaw, egg salad sandwich, potato salad. Makes about 3/4 cup. 3 tb Evaporated milk 1/4 ts Salt 1/4 ts Paprika 1/4 ts Prepared mustard 1 pn White pepper 1/2 c Vegetable oil 4 ts Lemon juice Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. Blender Mayonnaise – Joy of Cooking Got from the Internet Yields 1 3/4 cup. 1 egg 1 teaspoon dry mustard 1 teaspoon salt dash cayenne pepper 1 teaspoon sugar 1/4 cup olive oil 1 cup vegetable oil 3 tablespoons lemon juice Put in the blender container: egg, mustard, salt, cayenne, sugar and olive oil. Cover and blend on high until thouroughly combined. With blender still running, take off the cover and slowly add 1/2 cup vegetable oil, and then the lemon juice until thouroughly blended. Add slowly the remaning vegetable oil and blend until thick. You may have to stop and start the blender to stir down the mayonnaise. MOCK MIRACLE WHIP Recipe By: Joe Ames 4 egg yolks 1 tsp. salt 2 tsp. dry mustard 6 tbsp. vinegar 1/2 tsp. sugar 3 c. salad oil 3 tbsp. flour or cornstarch 1 c. boiling water 2 tbsp.sugar 1/4 c. vinegar 1 tbsp. salt With mixer blend egg yolks, 1 teaspoon salt, 1/2 teaspoon sugar and 2 tablespoons vinegar, very slowly add 1 cup oil, a few drops at a time and mix thoroughly. Add the remaining oil a little faster but be careful to blend each addition before adding more oil. When all the oil has been added add 4 tablespoons vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator. Makes slightly more than one quart. Coconut Oil Mayonnaise 1 egg 6 tsp. apple cider vinegar 1/2 tsp salt 1/2 tsp. mustard spike or other seasoning to taste Add the above ingredients to your blender. Then slowly dribble into blender one cup of oil consisting of about 1/3 cup coconut oil (melted and cooled) and 2/3 cup extra virgin olive oil (or natural palm oil if you do not mind your dressing being orange) to the blender and blend until smooth. (the more coconut oil, the thicker the dressing) If the oil is added too fast, the mixture will curdle. If you are making enough to last you and you will be storing this in the fridge you will want to have either more extra virgin olive oil or to add some unrefined cold pressed sesame seed oil so that it will not harden up on you. Garden of Eating p. 411 – Mustard Tahini Dressing

(used as a substitute for Mayo in “Angeled Eggs”(as opposed to Deviled Eggs) – To prepare as dip instead of mayo, omit ¼ cup cold filtered water – Makes 2 cups

Try this and find out if it is acceptable as a mayo substitute ½ cup raw or lightly toasted, unsalted sesame tahini ½ cup warm filtered water ½ to ¾ tsp finely ground, unrefined sea salt ¼ cup cold filtered water for dressing ¼ cup lemon juice or 3 tbsp raw apple cider vinegar 1 to 2 tsp prepared Dijon, yellow, or stone ground mustard 2 tsp onion powder optional 1 raw clove minced or pressed garlic Don’t discard the oil on top of a new jar of tahini. Process contents of jar in a food processor until smooth. Return tahini to original jar and refrigerate unused portion. Dissolve sea salt in warm water then mix with tahini until smooth. Add remaining ingredients and blend until smooth. Pour into wide-mouth jar. Cover and refrigerate for at least 3 hours or until thick before serving. Add 2 to 4 tbsp water if too stiff. Use within 2 weeks. SOY MAYONNAISE 1/2 C.(118 ml) ground cashews (grind in an electric coffee grinder) 1 medium clove garlic 1 12.3 oz. (350 g) package firm silken tofu 1 1/4 t. salt 1 1/4 t. lemon juice 1 T. extra virgin olive oil Combine all ingredients in a food processor or blender until smooth. Store in the refrigerator. Keeps about a week. Makes about 1 1/2 cups (355 ml). Aioli p. 64 Essential Mediterranean Aïoli p. 204 Nancy Silverton’s Sandwich Book Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever – From Thursday Nights at Campanile (CPL 641.845 SIL) Nancy Silverton with Teri Gelber (NY: Alfred A. Knopf, 2002) 2-3 garlic cloves, peeled and chopped (about 1 tablespoon) 1 tsp kosher salt 1 extra-large egg yolk 1 cup extra-virgin olive oil 2 tsp champagne vinegar or white wine vinegar 1-2 tbsp fresh lemon juice 2-3 tsp warm water Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don’t have a mortar and pestle, smash the garlic with the flat side of a chef’s knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don’t have one), transfer the mashed garlic and salt to the boil of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you’ve added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice, vinegar and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and salt, to taste. VARIATION: For Lemon Aioli, replace the vinegar with extra lemon juice and a teaspoon or so of finely chopped lemon zest. Wasabi Mayonnaise p. 52 Pacific Caper Onion Mayonnaise Caper Onion Mayonnaise p. 206 Nancy Silverton’s Sandwich Book Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever – From Thursday Nights at Campanile (CPL 641.845 SIL) Nancy Silverton with Teri Gelber (NY: Alfred A. Knopf, 2002) ½ small red onion, peeled and chopped into 1 inch squares 1 tbsp balsamic vinegar 1 extra-large egg yolk ¼ tsp kosher salt 1 cup vegetable oil 2-3 tsp fresh lemon juice 2-3 tsp warm water 1 tbsp finely chopped fresh Italian parsley leaves 1 tbsp capers, preferably salt-packed, rinsed well and finely chopped Adjust the oven rack to the middle position, and preheat the oven to 350 degrees. Place the onion on a baking sheet, tossing it with the vinegar to coat. Bake for about 20 minutes, until the onion is softened. Allow it to cool, and finely chop. In the bowl of an electric mixer or in a medium stainless-steel bowl, whisk the egg yolk and salt by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water. Once you’ve added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened. Stir in the onions, parsley, and capers. Season with lemon juice and salt, to taste.

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