This stumped me for decades now. There is something that delis and delis in supermarkets add to make that special zing, or in other words flavor that stands out and adds deliciousness whether it be tuna or chicken salad. I just do not know what it is. BUT I can tell you what it is not. It is not:
Celery salt
Pickle juice
Relish
Lemon juice
Lime juice
Mustard
Vinegar
Celery
Onion
Carrots
Garlic
Garlic powder
Onion Powder
Parsley
Oregano
Dry mustard
Cumin
Black pepper
White pepper
Basil
Mayonnaise
Onion
There is a mysterious flavor most delis have that I cannot duplicate. Even in potato salad to some extent. A flavor profile unmatched by homemade. Please help !
Hmm, that is interesting. Could it really be as simple as that? Until I try, I will not know. Problem is getting this big gallon container. Then again mayo does NOT go bad if you use a clean utensil each time you take some. The myth of refrigeration on many items is just that - a myth. I have not refrigerated ketchups, mustards, jellies, etc. for years now without problem. As for mayo, the problem arises when a contaminated utensil is introducing bacteria into the mayo. That is how it goes bad.
But I will keep this type of mayo in my mind and try it one day. I do welcome your input and look forward to any other ideas just in case.
Extra heavy mayonnaise is basically just regular mayo made with extra egg yolks, if you have a homemade mayo recipe you like just add a few extra yolks at the beginning and you should get close without having to buy a full gallon.
My tuna salad starts with the tunaā¦ Toninnoās filets in olive oil. Then mayo, shallots, celery, garlic, āDel Monteā sweet relish, and chopped capers, with a dash of mustard.
There was an extremely long thread on this on Chowhound. IIRC, no matter what opinions were given on the reason, the original poster could not be satisfied with the answer. But thatās often the nature of such posts. Indeed, heavy duty mayo was one of the most common reasons given.
As for me, when speaking of tuna salad, changes in the brand of mayonnaise & brand/type of tuna make the most difference. When I make tuna for sandwiches, I use a strainer to force out every last drop of broth or oil in the can. I donāt want to taste that at all. But I donāt throw that liquid away and save/use it for stock when making soup or for use when making tuna noodle casserole.
Heavy duty mayo is the answer. And the big container, as you note, need not be stored in the fridge if you are careful not to contaminate it. I buy the gallon of Hellmanās HD and scoop some for general use into a smaller jar (that I store in the fridge), then put the large container back in the darkest/coolest cabinet in my kitchen. Never an issue.
Btw, there are many brands of HD mayo available at restaurant stores, but of those that I have tried, Hellmanās is by far the best and the only one that has that ādeliā flavor youāre seeking. Also, homemade mayo, even with extra yolks, will not duplicate the flavor.
I was remembering the discussion and knew that it included DoobieWah (or NotDoobieWah), a local poster, but I though it was part of a thread on tuna salad. Hmm. Anywaysā¦
(ETA: we had a big thread on āhow do you make tuna saladā I think).
Sounds logical. I will have to buy that HD gallon. I concur that mayo never goes bad without refrigeration unless it gets contaminated. Your system sounds like a great idea. I plan to store it in the basement. In fact I do have a gallon of regular mayonnaise by Hellmanās that has been sitting for over 20 years. Bought it for emergency after that Y2K scare. Wonder how that held up? If it didnāt I can always use it as some type of fuel or fertilizer for the garden LOL.
I used to use Wild Planet skipjack (good stuff), but after discovering Toninno yellowfin (great stuff) that is now my go to. Plus the olive oil it is jarred in is delicious (so I donāt mind if some of it gets in the salad).
This is a fascinating subject. I had also noticed the difference between the store-bought products and the home-made, but I never gave it any thought. Now I know.
