All the time. I mix mine in a pint mason jar. You can add just about anything you want. I usually throw in a dash of paprika for a little color. If you need to double the recipe, move up to a quart mason jar. Fresh herbs also add a lot of flavor.

so how was it compared to hellmans you can flavor hellmans too just googled habanero mayo, bet that would be good on a mater sandwich

blind99 said:

Excellent!  How did it taste? I've done aioli and it's great stuff - almost the same thing. 

The rate of salmonella in factory eggs is very very low.... But I agree, I probably should do some of this stuff with pasteurized eggs just in case. 

i was under the impression that factory eggs were the leading cause of salmonella, and that the strain was pretty virulent

eggs from 'factory' conditions are from birds caged very closely together, which bumps the transmission numbers up.

not being contrary here, just asking if you have seen otherwise, because everything i have ever heard was that factories were where the highest rates were, not the lowest

about five years ago there was an outbreak in the midwest, that forced a recall of a half a billion eggs. and hundreds of people got sick.  was from one farm that serves much of the country

EDIT: found it.  and yes, this is just re the one factory, so not a country wide number: "The U.S. Food and Drug Administration (FDA) figured the incidence rate for SE from DeCoster-produced eggs was 39 times greater than the national incidence rate. Put another way, FDA figured that an individual’s chance of becoming infected with Salmonella was 1 in 20,000 among eggs nationwide. But for DeCoster-produced eggs [my edit... i.e. super-factory eggs], the odds dramatically dropped to 1 in 516."

Dredger said:

As a committed Dukes user.....I can't see how I could improve on it.

@northGAcock, I am with you about the Duke's mayo, but I still make my own depending on what I am using it in. I spent about a year in Dallas long before Duke's was available there, so I had to learn to make it as close to the Duke's flavor as I could. Who knew back in those days that Duke's was not distributed west of the Mississippi river.

@Dredger   Don't get me wrong....I do some mayo with added ingredients while eating out.....but do Dukes straight up at home. Truly a gift of living in the south.

Absolutely do.  Although I don't usually bother to break out the stick blender, I typically just use a whisk and a little elbow grease

I don't worry about the eggs being pasteurized...I just stick to grass-fed, higher quality eggs.

Carolina Q said:

fishlessman said:

dukes is a salad dressing like miracle whip. cains is the good stuff you put on a lobster roll or eat right from the jar

Nope. Never much cared for Cain's. That's why I didn't mention them. And Miracle Whip is just bad!

if you dont buy much mayo, you might not have noticed hellmans has changed, it was much better a few years ago. hellmans for tuna fish, cains for lobster rolls, miracle is great with salami sandwiches, dukes can stay down south where they dont know what good mayo is for. my sister inlaw was making mayo for a while, it was good but it didnt keep well

First couple of times I tried, once by hand, twice with a jar blender were failures. The stick blender and container worked well. Not significantly better than Helman's, but I used a very basic recipe.

I came across a copycat recipe for Japanese Kewpie style, which is really good for fish, so I will have to try that.

northGAcock said:

fishlessman said:

dukes is a salad dressing like miracle whip. cains is the good stuff you put on a lobster roll or eat right from the jar

Fish, I respectfully disagree with your statement. Salad dressing has more sweetness to it. Dukes is far from a salad dressing in my opinion. 

the battle up here is hellmans or cains, cains is a very light tasting mayo, perfect for lobster rolls. helmans rescently did something to ruin a good thing. dukes  could be cains with more vinegar and spices

fishlessman said:

dukes is a salad dressing like miracle whip. cains is the good stuff you put on a lobster roll or eat right from the jar

"Dukes is a salad dressing like Miracle Whip."

You're just trying to start a fight aren't you?

Dukes is good. I mainly use Dukes mostly because it is readily available and it has no added sugar. Cains, Hellman, many others add sugar. Who the hell adds sugar to mayo???

I also keep a couple squeeze bottle of Kewpie on hand just because it has a bit of a different flavor. And, it has no added sugar. Who the hell adds sugar to mayo???

HeavyG said:

fishlessman said:

dukes is a salad dressing like miracle whip. cains is the good stuff you put on a lobster roll or eat right from the jar

"Dukes is a salad dressing like Miracle Whip."

You're just trying to start a fight aren't you?

Dukes is good. I mainly use Dukes mostly because it is readily available and it has no added sugar. Cains, Hellman, many others add sugar. Who the hell adds sugar to mayo???

I also keep a couple squeeze bottle of Kewpie on hand just because it has a bit of a different flavor. And, it has no added sugar. Who the hell adds sugar to mayo???

havent seen the kewpie mayo but have an idea where to find it. next southern ice storm im scheduling a mini civil war and the north will blowup that dukes plant we should of taken care of that the first time

blasting said:

https://www.amazon.com/Dukes-Mayonnaise-32-ounce-Jar-Pack/dp/B009VMEP2M/ref=sr_1_1_a_it?ie=UTF8&qid=1471966623&sr=8-1&keywords=dukes+mayonnaise


Fyi- amazon prime ~ same day delivery

I guess if you gotta have it and can't get it locally that is certainly one option.

A pricey one tho - each of those sized jars only cost $3 at my grocer.

fishlessman said:

havent seen the kewpie mayo but have an idea where to find it.

We have a local Asian market that usually has Kewpie. Weird container, thinnest possible plastic w. the cap on the bottom for squeezing.

Here's a link to the Serious Eats copy cat recipe for Kewpie. Note, it has MSG. I did come across a recipe that used a small amount of miso instead of refined MSG. Don't know where I ran into that.

I make mayo occasionally.  Mayonnaise is to oil as napalm is to petroleum.  It's a gelled fat.  Fat is delicious, btw.