"The condiment is an emulsion, meaning it combines oil and water (which ordinarily do not mix). To successfully execute an emulsion, the ingredients must be added slowly while quickly mixing nonstop. If that sounds like a lot of work and finicky technique, it's because it is. Texturally, mayo is so persnickety that Costco's creative team actually pulled the plug on developing Kirkland mayo before the product ever hit shelves. Skip the extra steps, advises Garten, and leave laborious mayo-making to the retailers."
"Garten calls mayonnaise "basically a sauce that makes other things taste better," and for the tastiest flavor, her go-to brand is Hellmann's. Even the buttermilk herb mayo recipe published in Garten's 2018 cookbook "Cook Like a Pro" begins with "1 cup good mayonnaise, such as Hellmann's." "Mayonnaise is one of those things people think will taste better if you make your own," Garten tells the outlet. "I don't think that's the case. If it's perfectly good prepared, why bother?""
Ina Garten endorses store-bought mayonnaise, especially Hellmann's, for everyday home cooks. Garten describes mayonnaise as 'basically a sauce that makes other things taste better' and uses Hellmann's in her cookbook recipes. Homemade mayonnaise requires creating an emulsion, combining oil and water, and demands slowly adding ingredients while mixing nonstop. The emulsion process is finicky and time-consuming, which deters many home cooks. Retailers have even abandoned mayonnaise product development due to textural challenges, as Costco canceled its Kirkland mayo project. Garten recommends skipping homemade mayo and relying on high-quality prepared brands instead.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]