Decent tasting free range egg mayonnaise.........anyone?

[ShadeOfBlue]

I usually use hellmans but for some reason had not realised that the eggs were battery, I have no idea, I know it is unbelievably thick of me, but hey. I've tried a variety of different mayonnaises but they all have that cheap salad creamy flavour except Hellmans. Does anyone know of any good ones?

Watching this with interest, exactly the same as Shade

Make yer own?
Takes a couple of minutes max.

I was thinking that moondog, but wasn't sure how long it would last in the fridge. What do you do? I suppose I like to be able ti use a little and often.

I'd just make a little batch at a time. With a hand blender it will be so easy. Would last for a week. I'd eat it for a week.

Just what i came to say...make ya own. we do.
if i can (and very quickly, too) so can you

I'm lazy I use this one-its scrummy!www.baxters.com/products/simply-delicious-organic-mayonnaise.html

poshwellies, that's one I think tastes like salad cream!
I'm going to make my own. Anyone have a fail safe recipe?

my god, people buy ready made egg mayonnaise? Why?

boil some eggs
mash with mayonnaise
cover with clingfilm in fridge, eat over the next few days

if you want a thrill, add some freshly ground black pepper. If you want to lower the calories, use half mayo and half greek yoghurt. If you want to raise your blood pressure, add salt.

That's your recipe

aHHHHHHHH! mmj i'M sure that's what she means. I'm sorry blue! couldn't understand why anyone would need a recipe for egg mayonnaise
sorry can't help, my dh is the mayo maker in this house, it always curdles when I do it

Put 2 large egg yolks with a tsp salt, a tsp mustard powder, a crushed clove of garlic,a nd a bit of pepper in the food processor. Quick blitz. Then turn the processor on its slowest setting and add oil from, about 250 ml drop by drop. When you've added half the oil, add a teaspoon of white whine vinegar. The add the rest of the oil, still slowly but you can pour it a bit faster. When it's all in, taste, add more vinegar and seasoning if it need it.

The make meringues with the egg whites.

Easy. Fail safe. The secret is adding the oil VERY VERY slowly until it starts to thicken. Once it thickens it's unlikely to curdle whatever you do, but still go slowly to be on the safe side.

at PPH 'health tips'

Otherwise try Waitrose Organic Mayo.

And apparently Hellmans will be offering a free-range egg version in the next few months.

at princesspeahead!
Am off to try making mayonnaise tonight. Recipe sounds good seeker, cheers.
Duchess, thanks, I may try the waitrose organic mayo, but only if you are really sure it doesn't have that yukky salad cream sweetness to it???

I think the Waitrose one is v. similar to Hellmans.

hellmans introducing Mayonnaise from Free range eggs as we write...