DUTCH MAYONNAISE RECIPES

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BEST FOODS MAYONNAISE - TOP SECRET RECIPES



Best Foods Mayonnaise - Top Secret Recipes image

One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 7

Nutrition Facts : Calories 90 calories

CHOCOLATE MAYONNAISE CAKE RECIPE | FOOD NETWORK KITCHE…



Chocolate Mayonnaise Cake Recipe | Food Network Kitche… image

Mayonnaise -- yes, mayonnaise -- steps in for oil and butter as the tenderizer and flavor-enhancer in this retro frosted layer cake. And it does a wonderful job; no one will ever detect that it's your secret ingredient.

Provided by Food Network Kitchen

Categories     dessert

Total Time 4 hours 45 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 14

1 pound semisweet chocolate chips
3 cups heavy cream
Pinch fine salt
Unsalted butter, for buttering the pan
2 cups all-purpose flour, plus more for the pan
2/3 unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 tablespoon instant espresso powder 
1 3/4 cups sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup mayonnaise
4 ounces semi-sweet chocolate chips, melted

Steps:

  • For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.
  • For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment. 
  • Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.
  • Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.
  • Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix. 
  • Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.
  • Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.

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