"Homestyle" Mayonnaise? and what DO you make at home?
- Michelly Jan 24, 2013 08:45 AM
I can't remember which major brand it was, but they put out a "Homestyle" mayonnaise.
I may be wrong, but I don't think your average person -me, included- makes their own mayo...or ketchup, or mustard, especially if one has kids.
However, what DO you make from scratch at home, that most people would buy pre-made or in 'instant' form?
Cookies (except for Oreos)
Dips (onion, pimento cheese, liver, etc.)
I'd make it it I was using a recipe that called for a good amount of it, otherwise, for daily use, I resort to the jar.
Now that the second ingredient in Hellman's is water, I make my own mayonnaise. Also usually make an awful lot that I imagine other people buy pre-made...including the items on your list.
I go through about 2 cups of mayo in a year - -and most of that is when I make spinach and artichoke dip (and I'm sure not going to make homemade for that)
I've made homemade mayo, though, and it's delicious. I'd make it more often if we ate it.
What do I make? (hang on- it's a long ride)
pies and tarts
candy at Christmas
jams, jellies, and marmalades
salsa (both for immediate consumption and canned for the winter)
I cure my own corned beef for St Paddy's Day
bread when I feel like it
dill pickles (once or twice a year)
liqueurs (lemon, raspberry, and apricot -- maybe cassis this year)
plus dinner 5-6 nights a week, plus lunches on the weekend.
I used to make my own yogurt, too, but got rid of the machine in a move.
Oh yes - I did an enormous amount of baking over the holidays and bought a box of granola to save myself some time and effort.
Holy cow -- I was amazed how much I didn't like it.
Plus -- if you make your own, you only put the stuff you like in it! I use the Nigella Lawson recipe that uses applesauce in place of some of the oil -- it works really well.
For me it's a matter of priority and whether or not I like a product I can purchase, rather than whether or not I have time. I can purchase mayo that I find 100% acceptable for my purposes, so although I might make it for a special dish, in general there is a jar of Hellman's in the fridge for everyday use. However, I can't purchase a cake that I find acceptable (or at least not within my price range), so if I want cake, I'm going to make it myself.
It's interesting what you get used to making and don't give it a second thought. I know people who think that making a cake from a box mix is 'from scratch', same with pancakes or biscuits.
A few months ago I made 'sloppy joes' with some leftover spaghetti sauce, sauce that I had made 'from scratch' (canned tomatoes). I had taken it out to the pool deck to eat, and one neighbor wanted to know what brand it was, because it looked so meaty and chunky. The thought of making sloppy joes or spaghetti sauce instead of buying a jar or can was completely foreign to her, although she did admit to having been curious about those packets of seasoning mix in the market.
things i make 'from scratch'. I'm single so sometimes it's just easier to buy a mix or a can, and often things are hybrids, part mix part from scratch, but often these are on the list:
mac & cheese
some salad dressings
Pie crust & pies
Um, I make my own mayo.
It all started because I couldn't get decent (meaning, something I liked) mayo in Sri Lanka. Then, after moving to Singapore and not having my stick blender, I bought a jar of my previously favourite brand of mayo - Hellmans. And I hated it. I don't know if the recipe changed or not, but it's now just absolutely gross. So no, I won't buy it again unless I have no choice.
Other things I make from scratch - just about everything.
I've been cooking from scratch my entire life anyway, with the occasional purchase of prepared foods, but since I've lived for too long in places where prepared foods don't exist, it's become even more firmly entrenched. Add to that food sensitivities and allergies...
I sometimes make mayo at home, when I have fresh eggs. It tastes so different from commercial mayo that I treat it as a totally different food.
I have made ketchup and mustard, but don't do it regularly - I don't eat ketchup often enough to make it worth while.
I do make my own hot sauce (I just did a batch of green chili-garlic-lime), although I also buy tabasco. I make hummus, guacamole, dips of various sorts and salsas. The only pre-made salad dressing I buy is the Japanese roasted sesame dressing. I also do pesto and romesco sauce. Miso soup from scratch, of course.
On the slightly more obsessive side, I make my own lard, ghee, yoghurt and paneer and beef, pork and seafood stock. I sometimes make my own chicken stock and sometimes buy.
I have made pickles and jam - currently that's difficult to do seriously due to the inability to find canning jars or pickling cucumbers, so I stick to short cured refrigerator pickles and small batch jams.
Baking - I usually make my own cookies and muffins, and I never buy baking mixes. I tend to buy cakes, as I only have a toaster oven, which doesn't do delicate baking well. I sometimes make my own bread and crackers, and sometimes buy.
I actually rarely buy mixes or just add water type products - partly due to preference, and partly availability.
Mustard! Yeah, I make that, too. That all started when I bought some mustard in Sri Lanka. Silly me, I didn't look at the ingredient list. It contained margarine. Next time I was at the store, I looked at all the labels - most of them contained margarine. What the heck? Yeah, not buying mustard ever again.
We purchase mayonnaise for spreading on sandwiches but I'll whip up some dijon mayonnaise or dill mayonnaise or a mayonnaise extra-rich in egg yolk if I'm using expensive ingredients and want a recipe to come out perfect.
We always make tomato sauce.
Russian dressing. It'd be perfect if we made our own pickles (for relish) but we don't :).
Never buy "shrimp cocktail sauce" or "seafood cocktail sauce"; always make our own -- we always have good, strong horseradish around.
Same goes for Bloody Mary mix; would never think to buy the stuff in a bottle with all the Corn Syrup and sugar... however, we don't make our own ketchup, and there's a little of that in my Bloody mix -- and there's plenty of HFCS in *any* commercial ketchup that I've seen.
Blue cheese dressing is made a' la minute.
I never use pancake mix nor waffle mix; we make those from scratch on the rare occasions (these days) when we have time to make breakfast for everyone.
I make onion/red pepper relish that many people prefer on burgers to conventional pickle relish.
check out 'simply heinz' ketchup: INGREDIENTS: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, SUGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVORING.
or muir glen ketchup: Tomato puree* (tomato paste*, water), naturally milled sugar*, vinegar*, sea salt, onion powder*, garlic powder*, cayenne pepper*, natural flavor (* denotes organic).
A few months ago I started to mix up my own taco seasoning and haven't never looked at another packet again.
All the usual baking suspects--cake, cookies, pie, bread, candy when it's required. I've made my own baking powder when I'm out of it. Probably the most unusual thing I make that can easily be bought is puff pastry. I've always heard that there are some really high quality brands of puff pastry available in stores, but I just enjoy the process of making it.
Everything on your list, plus salsa and any sauces (marinara, peanut sauce, etc)
Also, don't know if this counts, but soups in general. I know a lot of people who buy canned tomato soup.
As time goes on, I'm making more and more things from scratch. As my knowledge regarding cooking increases, so does my desire to create things! I don't eat grains or sugars, so that immediately knocks off the chance for homemade baked goodies. Granted, if I did indulge in such things, I would make them from scratch. That's what counts, right? :)
I've currently got a few under my belt:
Caesar dressing/other various salad dressings
Dips (spinach, BLT, horseradish cream)
Most of what I make involves roasted meats and vegetables (steamed, roasted, pressure cooked, raw) so there's not a whole lot of room for things that come typically premade, barring your frozen TV dinner-type fare.
By far the most stunning thing about learning to cook (as a younger twenty-something) is the fact that people are absolutely astounded when I create things from scratch, like I'm some sort of culinary wizard. Because I take the extra time, care, and effort to create foods from scratch and not resort to prepackaged or processed gunk, I have actually received comments suggesting that I missed my life's calling.
Hyperbole, for sure, but it speaks volumes about how detached many Americans (in my opinion, at least) are from the process of actually cooking something from the ground up.
Still, though my mind boggles, it's fun to impress my family with even the simplest of homemade concoctions.