Mayonnaise, the Breakdown

Last week I had to go to 2 grocery stores here in Knoxville to find Duke’s to make Bacon Pimento Cheese. Food City seems to be the only store to carry it despite the fact that it is the best and only mayonnaise you should buy and you can only get it in the south.

The definition of mayonnaise according to food scientist Harold McGee, “Mayonnaise is an emulsion of oil droplets suspended in a base compost of egg yolk, lemon juice or vinegar, water and often mustard, which provides both flavor and stabilizing particles and carbohydrates.” According to the FDA mayonnaise is defined: as an emulsified semisolid food that is at least 65 percent vegetable oil by weight.

The general selection of manufactured mayonnaise for us are Duke’s, Hellman’s, Miracle Whip, and Kraft. According to Cooks Illustrated from one of their mayo taste tests, the only major difference in ingredients of these manufactured brands is the vague, natural flavorings. They have a good taste test of mayo but the brands they chose aren’t available everywhere and they left off Duke’s.

According to Duke’s website: “The formula for Duke’s includes more egg yolks than other brands of mayonnaise, he points out. It also has no added sugar. (It’s the only major brand of mayonnaise that can make that claim.)”

My favorite use of mayo and one of my favorite days of the year: the summer’s first tomato sandwich, mayo, a tomato from my garden, and some good bread. It’s a predictable favorite but…

4 replies on “Mayonnaise, the Breakdown”

  1. I’ve heard good things about Duke’s mayo, although I’m partial to JFG’s and will use it as long as we can get it. It might not even be local anymore… That FDA definition of may is SCARY! Cannot wait to slice a juicy tomato on some good bread with mayo!

  2. I need to try the JFG. I saw that at Food City as well and was curious. Mmmm tomatoes. Soon, kind of.

  3. Nothing is easier than making your own. (Okay, some things are easier) But nothing compares to the taste of freshly made mayo. Switching out the acid component (lemon juice instead of vinegar this time?…) and oil (safflower, olive, canola, etc.) is revelatory and helps set a seasonal tone. Similar to whipping up your own vinaigrette (I don’t understand people who buy salad dressing), but you’ll be adding eggs. Making your own is the only way you’ll achieve the taste and texture you find most appealing.

  4. YES! I will have to post some recipes for making your own soon! I would like some with tarragon. YUM.

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