Free Range Mayo

[PurpleDragon]

I sub to the Battery Hen Welfare Trust newsletter, and this was in there in the latest issue, and I thought it would be nice if we could get some more folk onboard

We would like to enlist as many of you as possible:

As we all know Hellmans currently dominate the UK mayonnaise market and we're looking for more and more people to give them a polite call – let them know you want to see a free range variety on the supermarket shelves. There's a free phone number on the jar label so it won't cost you a penny – give them a call today and register your request. Tell them you support the Battery Hen Welfare Trust and care about what eggs go into your mayo.

We'll be raising this one on a regular basis – if Hellman's need market research doing – let's do it for them! Please get calling!

[Andy Hamilton]

You could alsocontact them online.

[Andy Hamilton]

Actually I went a stage further and asked them to use free range organic eggs, will let you know the response.

[Martin]

good cause! - more power to your elbow!

[Merry]

Excellent cause - will get on to it as soon as I finish here.

[Ranter]

I've been corresponding with the Co-op on this issue, but haven't had a response to my last question asking what they were doing to source more free-range suppliers/ encourage exisiting suppliers to go free-range. This has reminded me to chase them on that, will also contact Hellmans.

[hedgewizard]

Done. I've always meant to make some mayo from our own eggs - I hear it's easy - but somehow have never got round to it.

[Andy Hamilton]

Done. I've always meant to make some mayo from our own eggs - I hear it's easy - but somehow have never got round to it.

Emma would dissagree with you on that point, she had a go and ended up with a runny sauce. Must give it a go myself at some point.

As for Hellmans still no response from my email.

[Shirley]

Done. I've always meant to make some mayo from our own eggs - I hear it's easy - but somehow have never got round to it.

It IS easy... and it's delicious too... you won't want the white stuff once you've tasted your own - a quivering golden mass!! Slurp.

[maggie144]

just emailed the powers that be regarding hellmanns mayo, i think if enough of us e mail/ phone or write to them they will get the message

i will be making my own for the OH now.


maggie

[PurpleDragon]

Got my reply

Thank you for your e-mail regarding Hellmann's Mayonnaise.

All eggs used by Unilever UK Foods are sourced from within the EU.

We have a close relationship with our European suppliers and our consumers can be reassured that their farms comply with all relevant EU regulations, which are acknowledged to be the most stringent in the world. They have recently been strengthened.

As part of our buying policy we work closely with producers to make sure the highest standards are strictly followed.

It is also important to highlight that there is insufficient farm capacity at this time to sustain support for the Hellmann's business with free-range eggs.

In addition our ongoing consumer research into this area shows that consumer interest in a free-range Hellmanns product is currently too small to support a free-range option.

I hope you are reassured to learn that we will continue to keep both our sourcing policy and consumer preferences under regular scrutiny.

Our intention is always to satisfy, where viable, the full range of consumer needs in the market place and this is reflected in the variety of the foods portfolio that Unilever markets in the UK.

Kind regards

Melanie Taylor
Hellmann's Advisor

[hedgewizard]

strange, still have not had a reply. Perhaps their customer services are too inefficient to recognise demand... could everyone who hasn't done so AND HAD A REPLY please e-mail?

[hedgewizard]

Goddamn it, I made the runny yellow sauce too. Where am I going wrong? I've asked Shirlz to chip back in - Shirlz, we want your recipe and tips!

(What a waste of oil and eggs!)

[Matt]

I emailed them this...

Hi,

I would like to see you using free range eggs in your Hellmanns range. I understand that sourcing can be a nightmare especially this year due to reduced breeding in light of last years bird flu threat but as more and more people become aware of what goes into their food and therefore themselves I'm sure that in the not too distant future the farming industry will pick up on this and will head in the free-range and organic direction. What are the companies views on this?

Regards,

Matt.

We'll see if I get a reply.

Matt.

[Shirley]

Goddamn it, I made the runny yellow sauce too. Where am I going wrong? I've asked Shirlz to chip back in - Shirlz, we want your recipe and tips!

(What a waste of oil and eggs!)

First - make sure all the ingredients are at room temperature before starting to avoid the risk of curdling.

We used HFW's recipe from the River Cottage Family Cookbook

Garlic, 2 cloves
pinch of salt
2 egg yolks
pinch of mustard powder
sprinkling of white pepper (we used black because that's what we had)
Olive oil - 200ml (HFW says ordinary is fine and not to use extra virgin but again, that's what we had so we used it)
Lemon juice, 2 tbsp

Peel the garlic, put it on chopping board with the pinch of salt and crush to a rough paste with the side of the knife blade. Scrape it into the small bowl.

Add the egg yolks, mustard powder and pepper. Whisk everything together with a balloon whisk.

Drip just 1/2 tsp of the oil into the egg mixture and whisk it in, then keep adding it 1/2 tsp at a time , whisking in well before you add more. It will start to thicken.

When you have used about 20ml of the oil, you can start to drip in a little more oil at a time, still from the tsp.

After you have used 100ml of the oil, whisk in a tbsp of lemon juice. This will turn the mayo much paler - it also makes the emulsion more stable and less likely to split. You can now add the oil a tsp at a time but still whisk between spoonfuls. After 150ml you can add oil 2tsp at a time.

When all the oil has been whisked in, mix in the 2nd tbsp lemon juice. Taste, add more salt and pepper if you want to.

Note from the book : If at any stage the worst happens and your mayonnaise 'splits' - start again with a new bowl and a fresh egg yolk and whisk in your split mixture a little at a time.

Hope this helps.

Good luck to all of us that are emailing Hellmans about their use of battery eggs - they are not on their own. Other companies use battery eggs too.

The Suma organic mayo is pretty good if you don't want to make your own.