Horseradish Mayonnaise


1/2 cup finished mayonnaise

1/2 cup sour cream
1/4 cup finely grated fresh horseradish or well-drained prepared horseradish
1 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground white pepper to taste

Makes 1 cup horseradish mayonnaise.

  • Blend all ingredients at high speed for about 2 minutes or until it is thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary.
  • Cover and refrigerate if not using immediately.

NOTE: The mixture can be made several days in advance. Drain off any liquid that may form as it sits.

    Real Cooking

Commercial Mayonnaise
Commercial mayonnaise producers pasteurize the egg yolks, or freeze them, and substitute water for most of their liquid, or use other emulsifiers.

Commercial products typically replace much or all of the egg yolk with water, requiring the addition of lecithin or other emulsifiers from sources such as soy (some commercial mayonnaises may thus be appropriate for vegans). "

Commercial mayonnaises are more typically 65-70% fat.

Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Commercial mayonnaise sold in jars was born on Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold at Richard Hellman's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs Hellman's mayonnaise was mass marketed and called "Hellman's Blue Ribbon Mayonnaise." FREE Recipes