But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar).
It was emulsifying machines that allowed bottled mayonnaise to be sold commercially in the first place. The whole point of mayonnaise is an emulsion of egg and oil, with a bit of vinegar and spices...emulsifying by hand with a fork or wire whisk means you can only make small batches. (Jeff called the electric mixer the "theoretical infinite supply of wrists." When Napoleon's chef made mayo for the royal court, he used a team of apprentices.)
It would be way over on the far side of silly for Kraft to make a batch of mayo, then mix it with a cheaper dressing. It seems far more likely for them to say, "We have all these great industrial blenders we've been using to make mayo. Too bad the mayo ingredients are so expensive...maybe stretch them with more of the vinegar, if we add some sugar. Hey, this isn't bad!"
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2011-07-23 06:20 pm (UTC)It was emulsifying machines that allowed bottled mayonnaise to be sold commercially in the first place. The whole point of mayonnaise is an emulsion of egg and oil, with a bit of vinegar and spices...emulsifying by hand with a fork or wire whisk means you can only make small batches. (Jeff called the electric mixer the "theoretical infinite supply of wrists." When Napoleon's chef made mayo for the royal court, he used a team of apprentices.)
It would be way over on the far side of silly for Kraft to make a batch of mayo, then mix it with a cheaper dressing. It seems far more likely for them to say, "We have all these great industrial blenders we've been using to make mayo. Too bad the mayo ingredients are so expensive...maybe stretch them with more of the vinegar, if we add some sugar. Hey, this isn't bad!"