Mayonnaise?

Question

I am trying to find if a mayonnaise that I grew up on is still around somewhere in the USA. It was called Vogelers Real Egg Mayonnaise and was sold in northern New Jersey in the 1940's & 1950's. It disappeared off the store shelves in the 1960's when Hellmans mayo took over the mayo market. I believe it may now be a brand in a local market somewhere in the USA. It's the best mayo I ever had. Nothing has compared since. It had a yellow and green simple label. Thanks.

Answer 1

Hey Coach,

Not as old as you, but I don't remember it (and I am a child of the 60's)

That being said....

Mayo is the easiest thing to make. I make it all the time. It's just a few simple ingredients.

Eggs
Oil
White Wine Vinegar
Dried Mustard
Salt
White Pepper
Lemon Juice

I am listing a link below. TRUST ME! once you make your own, you won't miss the one from your childhood!
(The recipe works best if you have a wand (Immersion) style mixer, You can also do it in a blender at about 1/3 speed, but it still works the old fashioned way.

Enjoy!

James in San Diego

In case the link doesn't work, here is the recipe from Foodnetwork. Alton Brown is the Cook.

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 2

Hellman's Best Food took over the mayo market for a reason. It's the best.

Answer 3

Not in the Reno Sparks area, sorry

Answer 4

i have never seen or heard of it.