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
1/4 teaspoon salt
white pepper to taste
Makes 1 cup
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.
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.
mayonnaise producers pasteurize the egg yolks, or freeze
them, and substitute water for most of their liquid, or use other
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). "
are more typically 65-70% fat.
Low fat" mayonnaise
starches, cellulose gel, or other ingredients to simulate the texture
of real 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."