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FOOD
July 7, 2011
Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 (1½- to 2-pound) salmon filet, in 1 piece Salt Oil 1 cup mayonnaise 1 teaspoon minced shallots 1 tablespoon Dijon mustard 1/2 cup minced fresh dill 1 1/2 teaspoons lemon juice 1. Heat the oven to 250 degrees.
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FOOD
June 1, 2013
  About 1 hour 4 servings Homemade mayonnaise 3 egg yolks 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 jiggers hot sauce, preferably Tabasco About 2¼ teaspoons (7 grams) kosher salt 2 1/2 cups (500 grams) vegetable oil 2 tablespoons water, or as needed Place the egg yolks, mustard, lemon juice, hot sauce and salt in a large, deep jar or similar container. Using an immersion blender, combine the ingredients.
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FOOD
February 7, 2001 | DONNA DEANE
Give your sandwiches a boost of flavor with these new mayonnaise blends from the Ojai Cook. The Latin Lemonaise is spiked with chiles, lime and cumin, while the Double Roasted Garlic Lemonaise is flavored with garlic, mustard and lemon. Both are low in fat and contain no sugar. Use them for dips, salads and salad dressings. * Double Roasted Garlic Lemonaise and Latin Lemonaise, 12-ounce jar, $3.
NEWS
November 16, 2012 | By Noelle Carter
According to Food editor Russ Parsons, this oven-steamed salmon is one of the easiest dishes you'll ever make: "Here's all you do: Heat the oven to 250 degrees. Put the salmon on a baking sheet. Put a baking pan on the floor of the oven (or on the lowest rack) and fill it with boiling water. Cook. Yup. That's it. " The salmon is ready in about 20 minutes, when the fish just begins to flake. While it's cooking, whisk together a quick dill mayonnaise (mayonnaise, Dijon mustard, fresh chopped dill and shallots and a little lemon juice)
FOOD
September 17, 1987 | IRMA S. ROMBAUER and MARION ROMBAUER BECKER
Mayonnaise is at its best when made by hand. But, with care, we can now abridge the process fairly satisfactorily in an electric mixer or a blender. Blender mayonnaise is made more quickly and has greater volume and fluffier texture, but it cannot duplicate the smooth, rich-looking glisten of the hand-beaten product. We believe it is also slightly less adaptable to some mayonnaise variations, such as mayonnaise collee.
CALIFORNIA | LOCAL
September 16, 1986 | PERRY C. RIDDLE
Krisha Fairchild is getting out of Los Angeles to get into acting. She was a star performer in her Ohio high school and college and at the Goodman Theatre School in Chicago. But, since moving west 10 years ago, she has had many jobs but few roles. Fairchild lives in Sherman Oaks. I would have stayed with the acting scene in Chicago forever, but I think it was the winter that got me. I got a job with an independent production company that had come there to shoot a feature film.
FOOD
September 10, 2008 | Amy Scattergood, Times Staff Writer
EATING homemade mayonnaise is the kind of luxurious pleasure -- like eating chocolate in the bath -- that shouldn't require apology. Rich yet subtle in flavor, with a pillowy texture, homemade mayo is nothing like the pale, cloying stuff you get out of a jar. It dresses up too. Spiked with chiles or shot with saffron, mayonnaise is the perfect secret weapon for a tapas party. Mayonnaise is a notoriously breakable emulsion, or combination of two liquids (such as oil and water)
FOOD
September 30, 2009
Dear SOS: Cole's at 6th and Main streets in historic downtown makes a fantastic bacon potato salad. Can you get the recipe? Judy Goodenow Thousand Oaks Dear Judy: Cole's potato salad is richly flavored with deep notes of bacon and smoked salt layered with bright herbs and chopped green onion. Tossed with a creamy dressing with a light tang, each bite is a wonderful balance of flavor and texture. Bacon potato salad Total time: About 40 minutes Servings: 4 to 6 Note: Adapted from Cole's.
FOOD
September 22, 1994
I read your article on mayonnaise ("Don't Hold the Mayo," Sept. 1) and very much agree with you about Hellmann's-Best Foods. I have not found its equal in 50 years. During World War II, we were just married and living in Nashville. I could not find my favorite mayonnaise anywhere. I had my parents on Long Island send me a case of quarts. I put a few in the refrigerator and the rest on a shelf in the garage. I did not realize that the hot afternoon sun was shining on the shelf. I was devastated to find that all the jars in the garage had spoiled.
FOOD
June 1, 2013
  About 1 hour 4 servings Homemade mayonnaise 3 egg yolks 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 jiggers hot sauce, preferably Tabasco About 2¼ teaspoons (7 grams) kosher salt 2 1/2 cups (500 grams) vegetable oil 2 tablespoons water, or as needed Place the egg yolks, mustard, lemon juice, hot sauce and salt in a large, deep jar or similar container. Using an immersion blender, combine the ingredients.
BUSINESS
September 20, 2012 | David Lazarus
Anthem Blue Cross wants people to eat better. And to help its members make more healthful food choices, the insurance giant is sending out money-saving coupons. For ice cream. And processed sandwich meat. And mayonnaise. And canned vegetables. And, strangely, deodorant. The coupon campaign is being tested among thousands of Anthem members in California. If it proves popular, the coupons will probably be offered nationwide. "We want you to know that we're much more than just your health plan," the insurer declares in its letter accompanying the coupons.
FOOD
September 30, 2009
Dear SOS: Cole's at 6th and Main streets in historic downtown makes a fantastic bacon potato salad. Can you get the recipe? Judy Goodenow Thousand Oaks Dear Judy: Cole's potato salad is richly flavored with deep notes of bacon and smoked salt layered with bright herbs and chopped green onion. Tossed with a creamy dressing with a light tang, each bite is a wonderful balance of flavor and texture. Bacon potato salad Total time: About 40 minutes Servings: 4 to 6 Note: Adapted from Cole's.
FOOD
September 10, 2008
Total time: About 8 minutes Servings: Scant 2 cups Note: It's important that all ingredients are at room temperature. For those concerned about salmonella, place the yolks and 1 tablespoon of water in a bowl set over a pot of simmering water. Whisk constantly until the yolks reach 160 degrees (they will thicken noticeably and lighten in color), then proceed with the recipe. 2 egg yolks 1 tablespoon white wine vinegar Generous pinch of fine sea salt Generous pinch of white pepper 1 cup canola oil 1/2 cup good-quality olive oil 1 tablespoon lemon juice 1. Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a 2-cup measuring cup or a tall beaker used for immersion blenders.
FOOD
September 10, 2008 | Amy Scattergood, Times Staff Writer
EATING homemade mayonnaise is the kind of luxurious pleasure -- like eating chocolate in the bath -- that shouldn't require apology. Rich yet subtle in flavor, with a pillowy texture, homemade mayo is nothing like the pale, cloying stuff you get out of a jar. It dresses up too. Spiked with chiles or shot with saffron, mayonnaise is the perfect secret weapon for a tapas party. Mayonnaise is a notoriously breakable emulsion, or combination of two liquids (such as oil and water)
CALIFORNIA | LOCAL
June 22, 2008 | Claire Noland, Times Staff Writer
Who makes the best lobster roll in Maine? It's an ongoing debate, but Allen Gagnon had more than his share of advocates. Red's Eats, his modest seafood shack hard by U.S. 1 in Wiscasset, is mobbed by road-food fanatics all summer, with lines of tourists and locals alike snaking along the intersection of Main and Water streets. Gagnon, 71, died June 13 of respiratory failure at Central Maine Medical Center in Lewiston, but Red's Eats will stay open and the debate will rage on. Stripped to its essentials, a lobster roll is a toasted hot dog bun filled with fresh lobster meat.
TRAVEL
January 14, 2007
IN Jane Engle's article "From Soap to Nuts" [Travel Insider, Jan. 7], she went into extensive detail about the problem with nut allergies, all of which are true. However, never once did she mention another common and very difficult-to-deal-with allergy, and that is allergy to eggs. So many things contain egg: mayonnaise, salad dressings, some breads, almost all cookies and muffins, some pastas, frying batter etc. Hopefully, you will play catch up and address that subject. ALICE N. BESSMAN Los Angeles
FOOD
April 11, 1991 | CHARLES PERRY, TIMES STAFF WRITER
Keeping egg yolks at 180 degrees for one minute eliminates any salmonella risk without cooking them hard, reports food-science writer Harold McGee in his book "The Curious Cook." Even yolks infected with billions of salmonella bacteria have come through this process totally sterilized but still usable--with a certain amount of care--for making sauces such as hollandaise and mayonnaise.
FOOD
March 5, 2003 | Regina Schrambling, Times Staff Writer
MAYONNAISE is the latest proof that good things come to those who wait. All through the '80s and '90s it was demonized by the food police as the high-fat spread. Now it seems as socially acceptable as steak. The sauce remains the same. What's changed is the perspective. As the reign of nutrition terror subsided, real cooks -- and major manufacturers -- started to remember the reason mayonnaise is one of the mother sauces in classical French cooking.
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