Monday, November 1, 2010

Sue's Cool-inary Show - Home-made Hellmann's Mayonnaise

A few weeks ago, I wrote a blog about Unilever's plans to pull the Beigel Beigel factory out of the Barkan industrial zone in the Shomron (Samaria) - Unilever is a mammoth corporation that owns dozens of companies, including Hellmann's Mayonnaise. I mentioned that if Unilever was going to pull the plug on Yesha (Judea and Samaria) production, we should pull the plug on some of Unilever's other products, like Hellmann's Mayonnaise
Sue Epstein, Voices' Food Expert & Columnist, explained that anyone who wished to stop buying Hellmann's Mayonnaise could make Sue's "Just like Hellmann’s Mayonnaise".
Folks were so excited about this prospect that Voices TV videoed Sue making her Hellmann's. Here is Sue's recipe and at the end of the recipe, you can click on Sue's Hellmann's video.
Just like Hellmann’s Mayonnaise (Makes 4 cups)
Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors. The trick to making mayonnaise is to take your time… pour the oil a dribble at a time while the food processor or blender is running. Once you get the hang of it, it’s so simple and delicious that you’ll never go back to store-bought.

Use corn, peanut, olive or any oil.
2 eggs
2 cloves garlic
1 teaspoon salt
2 cups oil or ½ liter
2 tablespoons lemon juice
¼ cup boiling water

All ingredients should be at room temperature. Combine the egg, garlic and salt in the food processor Begin adding the oil in a very slow stream. When the mayonnaise begins to thicken stop the processor and add the lemon juice and continue as before. When the mayonnaise begins to really thicken you can pour the oil in a little faster but still in a thin stream. When the oil is all mixed in, the mayonnaise should be thick and fluffy. Taste the mayonnaise to see if you need a bit more lemon juice or salt. You can also add any herbs to make herb mayonnaise. Add boiling water a little at a time at this point and process until it’s of desired consistency.
If your mayonnaise never thickened you’ll probable have to start over. Save the failed batch then add it back to your successful batch slowly to make a double batch.

Tartar Sauce: 1 medium onion, 4 medium pickles, 5 tablespoons mayonnaise. Place all ingredients in a bowl and mix well.
Wasabi Sauce: ½ tablespoon wasabi powder, 1 teaspoon water, 3 tablespoons mayonnaise. Mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Curry Mayonnaise: Add 1 teaspoon to 1 tablespoon of curry powder to ½ cup mayonnaise.

You get the picture here…. You can add any herb, seasoning, ketchup, etc. to make many different delicious sauces.

1 comment:

  1. Should the boiling water be at room temperature?