Oh, yum. --The company, not an actual jar of the actual stuff. Sheesh.
(Note: I have received no consideration for this link; in fact, I am not such a big fan of this much-loved emulsion. Nor do I approve of press-release journalism. But, hey, they've been at it for a hundred years: that really is kinda kewl. Also, I guess we must be well past the centenary of the icebox, then? Closer to the sesquicentennial!)
BUILDING A 1:1 BALUN
4 years ago
7 comments:
In regards to refrigeration in New Orleans they have Blue Plate Mayo, no cooling needed. Not a fan either, I prefer the "dressing" with the tang. But interesting.http://www.luziannefoodservice.com/pdfs/012%20Blue%20Plate%20FS%20Sell%20Sheet-2.pdf
Then of course there is that other brand of non-refrigerated mayo, Sam & Ella's.
I like mayo. Particularly on french fries. Hellman's has a variety "with olive oil". MMmmm-kay. So, what's in the other stuff?
On occasion, I think about making my own. Salmonella? Well, I used to put raw eggs in milk shakes all the time. Which, BTW, you can no longer order at the Orange Julius stand.
Grew up on Blue Plate... Being a Louisiana boy, I'd never had Hellmans till I was in service!
I never liked mayo until I was about 50 and discovered Duke's. Duke's is a good example of addition by subtraction...she took out the sugar in 1917 and the rest is southern history. In four years we'll have a anniversary that truly inspires.
My cousin once removed, Ellis, Patented the first mayo that could sit unrefridgerated on the store shelf.
Sold under the name of "Ivanhoe" in central new york for many years. There was a big fight in the family on whether to take the brand national, that led to a stock fight.
Eventually the assets of the company were sold, with the mayo formula going to Kraft. Kraft added lard, salt to cut the lard taste, and sugar to cut back on the salty taste, which cut their cost a lot.
http://www.hoxsie.org/2013/03/make-your-own-ivanhoe-mayonnaise.html
In case anyone wants to make their own Ivanhoe Mayonnaise....
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