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The article specifically talks about white mayonnaise. I have noticed that myself, why is mayonnaise white in the US? As far as I can tell, both home-made and
by seszett 12y ago
The article specifically talks about white mayonnaise.
I have noticed that myself, why is mayonnaise white in the US? As far as I can tell, both home-made and store-bought mayonnaise is yellow in France.
- hanlec 12y agoMaybe it's using only the egg white and not the yolk?
- switch007 12y agoHave you seen the ingredients list? Hellman's doesn't resemble the real stuff (they even have the gall to call it 'REAL'): "Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, natural flavors" Compare to a recipe (http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul...) 2 egg yolks Generous pinch of salt 250ml groundnut or sunflower oil 25ml extra virgin olive, walnut or rapeseed oil 1 tbsp mustard of your choice (or 1tsp mustard powder) 1 clove garlic, crushed (optional) 1 tbsp white wine vinegar or lemon juice The mustard, olive oil, presumably more egg yolk and mustard must contribute to the colour.
- Jonanin 12y agoAccording to wikipedia, adding mustard is a French culture thing, and not in the original. I'd say the Hellman's recipe isn't that horrible, compared to standard simple recipes. Really mayonnaise is just a stable emulsification of oil and egg. That's all that makes it mayo.
- cobralibre 12y agoTo provide another data point, I don't use mustard in my homemade mayonnaise — just oil, egg yolk, salt, garlic, and lemon juice — and when I use olive oil, the mayonnaise comes out slightly green.
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- slunk 12y ago"Hellman's doesn't resemble the real stuff" That's a little exaggerated, don't you think? I'm no mayonnaise expert, but those lists of ingredients look pretty similar to me.
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- modfodder 12y agoLet's compare the ingredients: Guardian Recipe vs Hellman's 2 egg yolks vs Whole eggs and egg yolks pinch of salt vs salt olive/walnut/rapeseed oil vs soybean oil white wine vinegar or lemon juice vs vinegar & lemon juice garlic vs natural flavors mustard vs sugar So really not that different. Hellman's adds sugar instead of mustard and uses soybean oil vs the other three options. This isn't to promote Hellman's, but your argument that it doesn't resemble the real stuff doesn't make sense when the ingredient list is about 90% the same.
- fencepost 12y agoYou're quibbling over details. * They're using a different type of oil, no big deal. * They list water, well, how strong is the vinegar? They could likely take the "water" off the list by simply using a weaker vinegar, but they probably add it at a different stage of processing to simplify flow, so, no big deal. * I suspect there are a lot of people who feel that if they want mustard they will by god add their own mustard, keep it out of their mayo what are you some kind of food pervert? * Garlic? Why are you adulterating my emulsion with your bits of smelly crushed plant material? Feh, I say, Feh! * And finally, I challenge you to put egg yolks in your mayonnaise without getting any egg white / albumen in there. I suspect you're going to have to extract it with a syringe, because no egg separator is going to get rid of all of it.
- wmil 12y agoOne theory is that the US is big on white, mild tasting food because people had to purchase a lot of food from strangers. There were frequently no deep family roots in most cities. White mild foods (mayo, white bread) can't hide spoiling or contamination as well, so they were safer to buy.
- dooptroop 12y agoAnother theory (at least on this side of the pond) goes something along the lines of: After people got access to refrigerators and freezers and such it was no longer necessary to hide the taste of spoilt foodstuffs, and thus it became high fashion to make your food as mild as possible to show off your fancy new fridge.