@southernlady we have both Hellmans and Best Foods here in AZ. I thought we I noticed Hellmans on the shelf it was a new generic. I didn't realize its a name brand
Both are made by the same company...it's just one name east of the Mississippi and another name west of the Mississippi. But BOTH names are the same recipe and have SUGAR in the list of ingredients.@southernlady we have both Hellmans and Best Foods here in AZ. I thought we I noticed Hellmans on the shelf it was a new generic. I didn't realize its a name brand
@southernlady that's so funny because I wouldn't use it after I brought it and ended up throwing it away. LolBoth are made by the same company...it's just one name east of the Mississippi and another name west of the Mississippi. But BOTH names are the same recipe and have SUGAR in the list of ingredients.
Duke's, OTOH, does not have sugar at all.
Pasteurized eggs?One question - raw egg? Isn't this a little dicey? But it sure looks easy. And the opportunity to use flavored oils and/or vinegars, a little wasabi, etc., is very tempting!
Happy to be of assistanceI honestly did not know these products exist! I'm going to have to look for them. http://en.wikipedia.org/wiki/Pasteurized_eggs
Apparently the Cox family (not related to me, sadly) developed a patented process for pasteurizing shell eggs. I'm pretty familiar with the dangers of salmonellosis, including the long term sequellae that can occur (e.g., reactive arthritis), but I must say, I didn't know that my easy over eggs are not considered to be a safe food product.
OK, I'm willing to give it a go - how do you make mayonnaise? Recipes with detailed instructions please!
Well, apparently because of my gallbladder not liking egg yolks for DECADES, I had been using pasteurized eggs as long as I could...til a year ago.Happy to be of assistance