Mayo has some very good applications: it goes well on a hamburger; it's an easy way to make a good grilled cheese. The issue is that nobody wants to eat a condiment as the binder in a "wet salad." In fact, I mostly just don't want a wet salad; I'd rather eat mashed potatoes than a potato salad, and having googled a Waldorf salad, it sounds like it would be outright better with the mayo just left out. The issue with the author isn't that people younger than him dislike mayo; it's that they dislike it as the "wet" ingredient in an otherwise milquetoast dish.
As a Millennial, I don't know a single person who doesn't like mayonnaise. Considering new high-fat diets like Keto are very popular among millennials, I am especially confused at the authors conclusion. Mayo seems more liked then ever.
According 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.
Who in their right mind would eat a sandwich without mayo, or a salad without dressing? Come on. Mayo and salad dressing predate big evil corporations, you know.
Now for my big pet-peeve, people using mayonnaise on Ham sandwiches and Hamburgers. Where that came from I do not know. but they should be sent to a reeducation camp :)
FWIW, most of my family uses mayonnaise in that manner, I do not know who got me onto mustard as a child, but someone must have :)
A little fuzzy since it's been a couple years, but I absolutely hated their obsession with aggressively putting mayo-based sauces on seemingly everything.
* 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.
With that ingredient list, they should call it "Not Mayo". Just like a grilled turkey, swiss, and coleslaw on rye is not a Reuben, no matter how many times they call it that.
Sure, but you're missing the larger question. If presented 2 dishes, one is traditional mayonnaise and the other is HC mayonnaise. If you can't tell the difference in how they behave/taste/whatever, are they not both effectively mayonnaise?
I'm not arguing that you're wrong about what mayonnaise is, I'm adding a wrinkle to the concept of defining a food product.
I don't have much of a dog in this fight, I personally care that it "does what it says on the tin" rather than fits a dictionary or other definition. That said I understand the counterpoint, I just think it's not quite as black-or-white.
With an immersion blender and a right sized container you can make your own mayonnaise in less than a minute. And true, its good and fun for a change, but still not as good as Dukes (the "crap" sold in stores). A BLT is not a BLT without Dukes.
Of course reasonable people can disagree: Julia Child was a huge Hellmans fan. Child advised people not to make their own mayo "because Hellmann's is the best."
If you have a stick blender (which you should have, because they are cheap and useful), mayonnaise is incredibly easy to make. Vegan mayonnaise isn't much more difficult: soy milk works as an emulsifier, and can be boosted with a little dijon (which I put in normal mayo anyways, because it's good).
I'll use Kewpie mayo for things that want it, but otherwise: store bought mayo is kind of gross, isn't it?
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