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Mayonaise contains seed sunflower oil. If you want something which taste evn better, you can go for Aļoli, which is a mayonaise with olive oil and garlic. It tastes very good, but I don't know if you can buy it in the US.
Anyway, it is really easy to make your own mayo with whaterver kind of oil. Got plenty recipe/videos on the internet.
An online friend of mine suggested substituting sour cream plus a little vinegar for things like tuna or chicken salad--supposedly it tastes a lot like mayo.
I tried it with my chicken salad, but I didn't have much sour cream on hand and ended up substituting cream cheese for at least half of it, so the end result was nothing like mayo, obviously XD But it might be worth trying.
OP, I hear you! I'd be willing to make something from scratch if it actually tasted like Hellmann's, but so far, I've found nothing. I would settle for a sad approximation pre-made if it didn't contain any suspicious oils or other suspect ingredients, but I haven't found that either. The tuna salad with sour cream, vinegar and maybe some mustard is acceptable, but it's not mayo. I guess there are some things you just have to wean yourself off of.
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related
I'd suggest just learning to get better at making better at creating your own. Mark has wrote an article about condiments in the past. Alton Brown helps give some more science behind it with it's own episode. (Season 4, episode 10; The Egg Files IV: Mayo Clinic)
I sincerely doubt you'll find a decent mayonnaise out in the store. Making your own is essentially the only option in this case.
Nothing tastes like store-bought mayo. Then again, nothing tastes like home-made mayo either.
With that being said, while I do prefer to make my own, I'm a little lazy and kitchenless, so I caved and bought Wegmans brand organic. I figure at least with organic, I'm not getting GMOs, even if it's not the best for me. Alternatives to mayo just aren't the same, though good in their own right (sour cream, for example, but it needs more fat added to it to be satisfying to me.)
My suggestion- practice making mayo. (Do not use a whole egg, only the yolk. That'll help.) If it ends up soupy, combine it with a store-bought Organic mayo to sort of "buffer the badness" I guess. Sooner or later you won't need to do that anymore and you'll be a mayo pro.