I never bought Panich as it only was available in glass. DGF is in plastic with a great squeeze top. In a professional kitchen, packaging can be huge.
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I make my own kewpue style mayo. 2 egg yolks to 1 cup neutral oil. Sugar, salt and a bit of hon dashi.
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Nice.
I donāt LOVE it or HATE it and really, I havenāt given it much thought. Growing up on BFās mayo, that is the one I use and buy, and I donāt use mayo that often. However this weekend (Memorial Day) there are three side salads that will be made with regular mayo: macaroni, potato and cole slaw. There is no Dukeās brand available here. I might look for it in my future travels. IMHO, a big fat tomato sandwich requires mayo. Mother used to make a lemony mayo that was great in a tuna or sardine sandwich. I make a basil mayo for turkey sandwiches and a bacon mayo for a quick BLT once in a long while. I used to love cheddar cheese sandwiches with a swipe of that stuff called āMiracle Whipā long, long ago.
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iāll have to try Kewpie again. They tend to carry it in huge bottles around here, if I find a reasonably sized bottle Iāll buy it.
That sounds fantastic. I need to try it.
To create our own homemade Mayonnaise:
We use an Ecological Spanish Evoo which has won a plethora of awards - 100% Hojiblanca Olives which is a very light Evoo called: Almazaras de La Subbetica.
We enjoy it very much when preparing albacore Ventresca white tuna belly salad (sold in jars) with finely sliced celery or fennel and sweet Galician onion or egg salad, prawn salad or chicken salad ā¦
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What I love is it is just basically a template. You can sub out pretty much everything. I made it with a duck egg last time. Sometimes I use smooth mustard, sometimes grainy. Kraut juice makes a great souring agent. Herbs, whatever. You can use 1/3 OJ or tangerine or blood orange juice and half lemon. And hot sauce is always nice. I usually use some sort of Trinidadian hot sauce or my homemade lacto fermented hot sauce.
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I found olive oil can get bitter when whipped with a stick blender. How much oil do you add to your basic recipe of egg, lemon juice, mustard, anchovies, etc.?
About 2 oz. It does add a bittter tang but the rest of the strongly flavored items balance it all out. Sometimes I use sesame oil or EV peanut oil. And you I stick blend it for 10 seconds max.
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Iād love to hear more about that, but probably best on another thread. Do you make your own? Iāve been working on my Trini and Bajan hot sauce recipes for years. Iāve been using peppers from a certain overwintered Scotch Bonnet pepper plant for years, and she just doesnāt seem to be snapping back this year.
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Thank you for that - I have many Asian markets both large and small near me and will look for a better brand.
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I wouldnāt say anything to someone who ordered it but if I am at a new to me sushi bar I will ask if the spicy rolls have mayo so I can avoid it.
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Oddly I had never seen Dukeās in my local stores until the pandemic. Mayo stock was light and suddenly there was Dukeās. It has continued post pandemic. Interestingly it is the only mayo Iāve seen with no added sugar. (Which I really like!)
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Bogman is our hero here.
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I totally agree about glass vs plastic. Thatās why, though I am no longer in the business, squeeze bottles are one of my favorite kitchen tools.
For Kewpie fans - I found Kewpie in the Waltham, MA Costco (I was staying nearby and stopped in to pick up some liquor as few NJ stores sell it). They had largish bottles of Kewpie for $5.99. It was made in the USA vs Japan but did have MSG in it which the last USA-produced products I saw did not.
I havenāt been to a local Costco to see if we have it but I sort of doubt it. This Costco seemed to have a wide array of Asian products that Iāve never seen before - various dried fishes, Kokuho Rose Rice, etc.
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