I got a new immersion blender last week. To test it out I made a cup of homemade mayonnaise. (Kenji's recipe)
Extremely easy and fast.
But Dukes is way better.
Extremely easy and fast.
But Dukes is way better.
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Dukes is better than homemade? Man….I’ll have to try that. I really like the homemade stuff, a little garlic and man!! Good stuff! -
I wouldn’t assume Kenji would be trying to replicate Duke’s. Maybe Hellmans or something. I’d research a European or African mayo if you want something closer to Duke’s.Comment
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Before I read the post, just the title I already thought, give me Dukes.Comment
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Has anyone tried Burman's, the Aldi brand? I did a side by side, and unless my wife was playing a cruel joke on me it's a touch better than Dukes. Purely personal opinion of course.
Never tried homemade mayo, but I will soon.Comment
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You gonna get some folks FIRED UP talking about anything that's better than Duke's. I dunno, man. I may have to give it a try, but honestly I wasn't that big a fan of Duke's. It has a tanginess, I'm not into that. That's what Miracle Whip has, and Duke's is a little more subtle, but still there. Not my thing. I stick with Hellman's.
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I use this recipe, but omit the garlic. Good as dukes? Not sure, but I like it.
2-Minute Mayonnaise
★★★★★
Sauces, Spices, Etc
Prep Time: 2 mins | Cook Time: 2 mins | Servings: 8 servings
Ingredients:
1 large egg
1 tablespoon (15ml) lemon juice (from 1/2 a lemon)
1 teaspoon Dijon mustard
1 medium clove garlic, minced
1 cup (240ml) vegetable or canola oil
¼ tsp Kosher salt (DC)
Directions:
Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see note). If the mixture does not reach the blades, double the recipe before attempting.
Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.
Notes:
It is imperative that the jar you use be just slightly larger than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture.
If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.
Source: https://www.seriouseats.com/two-minute-mayonnaise
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Is there a law which states all mayo must be made with soybean oil, or vegetable oil as it is also known?
(no, not referring to SheilaAnn recipe above)
Sir Kensingtons is the only one we can find.
Apparently the manufacturers think that everybody can eat soybean oil.Comment
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Chosen Foods makes an avocado oil based mayo. I like it, 'tho I'm not a mayo connoisseur. Available at Costco. -
Processed seed oil is the cheapest of all oils, typically, corn, soybean, safflower, and others, and the most prolific. Processed vegetable oils are not much better. The amount of Linoleic acid (Omega 6) is detrimental to your health, even with Olive oil and Avocado oil. To top it off, Olive oil, if it comes from overseas, can contain other oils without having to disclose it (If it comes from California, it's likely to be pure Olive oil due to regulations there). I only use Zero Acre oil. -
Sorry, ran out of room commenting. Here's a post I made on the Avocado Oil Mayonnaise thread about the oil I've been using... https://pitmaster.amazingribs.com/fo...ocado-oil-mayo
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