Extra Heavy Mayonnaise
I just learned that this product (1) exists and (2) is sold to restaurants for use for its "high oil and egg content providing superior binding and cling in prepared salads and salad dressings." Do people know that this is what they are eating? Thanks KRAFT!
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4 Comments:
Considering that mayo is pretty much oil and egg, I can't imagine what they mean by "high oil and egg content."
So what's your problem with oil and egg, anyway? What would you want to find in mayo?
dbcurrie at 7:08PM on 11/18/08
It's got a bit more egg and/or yolk, and a bit less water (yes, commercial mayos contain water). But primarily, it is more emulsified -- extra heavy refers more to its texture and consistency than it does to its ingredients.
Considering the non-mayo ingredients that are found in most commercial mayo, I'm guessing this product is slightly more similar to homemade (although it's still got water, sugar and preservatives, so it could only be a very slight difference).
Anyway. I wouldn't be getting my knickers all in a twist. Nutritionally, it's identical to mayo. That is to say, they both get 100% of their calories from fat. It doesn't matter if it's got more egg or oil or whatever. It's mathematically impossible to make it fattier.
LoCo at 7:45PM on 11/18/08
Thank you a mayo that I can like.
pjracz10 at 8:48PM on 11/18/08
The only difference between extra heavy mayonnaise and regular "real" mayonnaise is 1 egg yolk per gallon. The additional egg yolk helps the emulsion of the eggs and oil stabilize, and many restaurant operators prefer using extra heavy because it prevents separating. A tuna salad made with extra heavy mayo and left in the fridge overnight will "weep" less than one made with regular---that is, it won't be sitting in a pile of liquid in the morning. Extra heavy mayo helps operators keep a handle on their food costs because they don't have to add more product the next day.
nosillak at 11:08PM on 11/18/08