Best mayo for fries

Got to be kewpie in my opinion - it's creamier and has a smoother texture. Hard to describe unless you taste it to compare. Definitely better than a heinz mayo. One of the reasons is because it uses just the egg yolk instead of whole eggs according to this page. Only downside is it is a bit pricier :/
 
tobiasthedog said:
Got to be kewpie in my opinion - it's creamier and has a smoother texture. Hard to describe unless you taste it to compare. Definitely better than a heinz mayo. One of the reasons is because it uses just the egg yolk instead of whole eggs according to this page. Only downside is it is a bit pricier :/
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You can make it easily enough, lot cheaper too.

350ml neutral oil - sunflower, vegetable, rapeseed (£1)
4 egg yolks (75g) (£0.92)
30ml spirit vinegar (£0.05)
16g salt (£0.02)
12g sugar (0.02)
7.5ml apple cider vinegar (£0.02)
7.5ml red wine vinegar (£0.02)
2g mustard powder, or just a teaspoon of mustard (£0.05)

Blend together the yolks, sugar, salt, vinegar and mustard powder with a stick blender, in a tall/narrow container and slowly pour in the oil as you blend.

Makes 500g for £2.11, 4-5x cheaper.
 
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HC1 said:
It's fine to use raw fresh yolks to make mayo if it's only you and your family eating it and you wanna run the risk of salmonella etc from farmed or free range eggs. However, on a safety level, it is better to cook (sabayon) the fresh yolks as that's the equivalent of pasteurisation for commercial egg yolk sale. Hope that helps...
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It's been fine to eat them raw for ages now. Zero issue as long as they have the lion on.

"The advice now says that British Lion eggs are approved to be enjoyed runny, or even raw, by everyone, including vulnerable groups."
 
Philtor said:
So we are making our own Mayo now on this forum?

Next it will be ‘I only buy Gucci belts as the leather is much better quality’ :D what’s wrong with Hellmanns? Eh?! lol
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Probably not even limited to just this forum either, I imagine a fair few worldwide make their own Mayo, it's easy, it tastes better, so why not unless you are so inept that cheese on toast is classed as a gourmet meal.
 
robj20 said:
It's been fine to eat them raw for ages now. Zero issue as long as they have the lion on.

"The advice now says that British Lion eggs are approved to be enjoyed runny, or even raw, by everyone, including vulnerable groups."
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As I said already it's fine to eat raw eggs as your own personal choice but you're pushing it too far saying "ZERO RISK".
On a commercial scale, liquid whites and yolks are still pasteurised and always will be and within the catering trade most food outlets will cook whites and yolks before serving them to customers as there is still a potential risk of poisoning/bacteria.
 
HC1 said:
As I said already it's fine to eat raw eggs as your own personal choice but you're pushing it too far saying "ZERO RISK".
On a commercial scale, liquid whites and yolks are still pasteurised and always will be and within the catering trade most food outlets will cook whites and yolks before serving them to customers as there is still a potential risk of poisoning/bacteria.
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There's more risk with fried rice and that's eaten on a larger scale.
Shellfish as well.
Negligible risk with raw eggs, otherwise it'd be still banned for pregnant women. Much like steak tartare is and that's not pasteurised.
 
robj20 said:
There's more risk with fried rice and that's eaten on a larger scale.
Shellfish as well.
Negligible risk with raw eggs, otherwise it'd be still banned for pregnant women. Much like steak tartare is and that's not pasteurised.
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Reheating rice is high risk, I can't argue with that.

Steak tartare (prepared properly) is a different matter though and relates closely to why most food outlets will no longer serve "rare" burgers from mince. A true "tartare" or "ceviche" of raw meat or fish will have a pickling/curing ingredient(s)in the recipe, usually a salt or a vinegar, to lessen the risk of harmful bacteria being eaten. The cut of meat/fish would also be prime and not a mixture of cheap trimmings from an animal.
 
ivrytwr3 said:
Big fan of the Dutch/German style mayos. Having a BBQ this weekend and looking to get some; what's your fave mayo for fries?
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Surely egg, oil and djion mustard? :D

My wife simply adds ketchup to the mayo. Her nephew makes his own - egg, oil and mustard that’s it.
 
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Got Remia Dutch Classic Fries Sauce - went down a treat!

Also got:

ALTENBURGERLAND – CURRY KETCHUP​


BURKHARDT – GERMAN MUSTARD​


BBQ went very well and the weather stayed nice for the day :)

Thanks for all the suggestions.
 
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Friends and I did a blind taste test of a bunch of baseline mayos.

Heinz/Hellmans/Kewpie/Tesco own/Sainsburys own/Lidl own/Waitrose own.

Kewpie and Hellmans joint 1st
Waitrose
Sainsburys
Heinz
Tesco
Lidl

One person was adamant that Heinz was the best, and was certain they would be able to pick it out, and they managed to score it second lowest :D
 
Ryan-3 said:
As easy as it is to make, how long does home made mayo last?
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Assuming you're just following the standard homemade approach of not cooking/curing the yolks, and you're storing the mayo in a fridge, it should be fine for 7-10 days or the use by date that was on the box of eggs.
 
krooton said:
Friends and I did a blind taste test of a bunch of baseline mayos.

Heinz/Hellmans/Kewpie/Tesco own/Sainsburys own/Lidl own/Waitrose own.

Kewpie and Hellmans joint 1st
Waitrose
Sainsburys
Heinz
Tesco
Lidl

One person was adamant that Heinz was the best, and was certain they would be able to pick it out, and they managed to score it second lowest :D
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Really? You and your friends decided to blind test mayo brands? Was there a reason? I'm intrigued...
 
HC1 said:
Really? You and your friends decided to blind test mayo brands? Was there a reason? I'm intrigued...
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We've done a few, haha

Colas
Eggs (from the cheapest Asda crap to fancy Waitrose blue shell jobbies)
Brownies (using various variations, from fancy cocoa powders, butter vs browned butter, white sugar vs brown sugar vs molasses, etc)

The mayo one was because we got in to a heated debate with said Heinz friend when we are team Hellmans.
 
1 teaspoon Swartz Sriracha powder, 1 tablespoon your mayo of choice, 1 tablespoon your tomato sauce of choice makes the best 'mayo' going
 
krooton said:
We've done a few, haha

Colas
Eggs (from the cheapest Asda crap to fancy Waitrose blue shell jobbies)
Brownies (using various variations, from fancy cocoa powders, butter vs browned butter, white sugar vs brown sugar vs molasses, etc)

The mayo one was because we got in to a heated debate with said Heinz friend when we are team Hellmans.
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It's good to know there's people out there crazier than me :cry:
 
krooton said:
We've done a few, haha

Colas
Eggs (from the cheapest Asda crap to fancy Waitrose blue shell jobbies)
Brownies (using various variations, from fancy cocoa powders, butter vs browned butter, white sugar vs brown sugar vs molasses, etc)

The mayo one was because we got in to a heated debate with said Heinz friend when we are team Hellmans.
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What came out top in the egg test? My favourite is Burford browns from Clarence court
 
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