Hellmann's - What junk is this?

NarrowBandFtw said:
fair enough, that does not change the fact though that every mayo on the shelf is made with canola or other "vegetable oil" not for taste, but purely to cut costs

I'd gladly try anything that is not one of those two, alas it does not exist unless you make it yourself
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It's a few things, cheaper, more neutral taste,silkier texture due to more uniformity, it emulsifies better, more shelf stable and easier to replicate.
 
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Genetically Modified Mayo: Hellmann’s “Real” Mayonnaise Just Got a Bioengineered Label​

They still call it “Real” Mayonnaise…but less than 2% of the jar is actually egg. The other 98%? Chemicals, seed oils, corn starch, EDTA (a preservative that chelates metals in your body), and gums for thickening.

This isn’t food. It’s a lab-created product wearing a familiar label.

Big Food has been quietly reformulating our staples for years while hoping we wouldn’t notice the new “bioengineered” warning now required on the jar.

Real mayonnaise has been made for centuries with just a few simple ingredients: egg yolks, oil, acid (lemon or vinegar), and salt.

Why are we accepting this ultra-processed junk in the first place? Ditch the fake stuff. Make your own in 60 seconds or find a clean brand that actually uses real food.

Your health is worth more than their profit margin. Food is Medicine. Question everything on the shelf.
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https://twitter.com/x/status/2045925394801656282
 
Lupus said:
It's a few things, cheaper, more neutral taste,silkier texture due to more uniformity, it emulsifies better, more shelf stable and easier to replicate.
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mostly it is just cheaper, as I hinted at earlier, and it is not limited to mayo either

pesto is another product cursed with this affliction, literally invented with olive oil, best pesto on our shelves being Pesto Princess and even they have resorted to cost cutting, previously used olive oil, now seed oil

that move was not done for taste, it is pure cost cutting

ditto for hummus
 
neoprema said:
Where are people finding time to make mayo at home? It’s hard enough having time to go to Woolies lol.
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It's literally 5 minutes. I don't even bother to seperate the yolk. Gently crack egg into container that's just a bit wider than the stick blender. Add oil, lemon juice, salt. Blender sitting right at the bottom. Fire it up so it pulls the oil in toward it and once the mayo magic begins to happen I shake the blender around a bit. Mayo splits on the rare occasion but then just fix with a regular blender and more oil.

Nice because you can add whatever you want. Bit of garlic, some chilli, liquid smoke etc. Lasts a few days in the fridge - always eaten long before it goes off tho.
 
saor said:
It's literally 5 minutes. I don't even bother to seperate the yolk. Gently crack egg into container that's just a bit wider than the stick blender. Add oil, lemon juice, salt. Blender sitting right at the bottom. Fire it up so it pulls the oil in toward it and once the mayo magic begins to happen I shake the blender around a bit. Mayo splits on the rare occasion but then just fix with a regular blender and more oil.

Nice because you can add whatever you want. Bit of garlic, some chilli, liquid smoke etc. Lasts a few days in the fridge - always eaten long before it goes off tho.
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Hmmm ok I suppose not insanely difficult.
I’ll let you know how it goes… ;)
 
Then use creamed horseradish on your eggs and cold meats.
For fries, I suppose it will have to be the 'genetically modified' variant.
 
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