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The difference in Mayonnaise is varied. For example, in the USA Hellman's and Best Foods Mayonnaise (Same company by the way and same product) add sugar to reduce the acidity. Regional tastes are also taken into account by the manufacturers. Hellman's mayo in Europe has different ingredient percentages than the same mayo uses for the American market. Many ...


5

Mustard seeds and other spices are there for flavor only; it's perfectly safe to leave them out. But don't mess with amounts of salt or vinegar given in your recipe--those are important for preventing bacterial growth. If your recipe also contains bay leaf or grape leaf, those too can be omitted, but you pickles won't be as crisp. Likewise if you omit the ...


4

Plastic usually does not pop, it bends slowly under the pressure differential. Metal usually bends quickly and pops when the vacuum in a jar is relieved. Some jars use thicker metal that wont bend, so you have to listen for the rushing intake of air. Sometimes now they replace air with nitrogen before sealing. You won't get a pop or any other sound from a ...


3

From experience, mayo across Europe differs widely from country to country. Even within a country, the differences brand to brand are huge. Just compare the colours (hey, that tells you I'm in the UK) of various brands. In the UK Hellmans is not mustarded (Rapeseed Oil (78%), Water, Pasteurised Free Range Egg & Egg Yolk (7.9%), Spirit Vinegar, Salt, ...


3

I'm no chemist or anything, but the sugar is probably at fault. Honey is a saturated sugar solution. So saturated, in fact, that it tends to crystalize over time. Mustard is a mix of solids (mustard seeds) with liquids (water, vinegar and others). Its consistency is determined by how much liquid the solids can absorb. By mixing both together, you add lots ...


2

It can depend on the manufacturer, and on the lid. You may be associating the pop with metal lids, where you'll often see is a small circle in the middle of the lid, which is part of tamper-proofing. When the jar is sealed at the factory, it is sealed under pressure so that the circle is depressed. When you open the jar at home, the pressure equalizes, and ...


1

So far generic-American mayonnaise, polish mayonnaise, Japanese mayonnaise, and French (I presume) mayonnaise, are all I've come across with the polish one being the only one I remember having mustard as an ingredient. The difference I noticed with "French" mayo was that it was made with lemon juice rather than just vinegar. (I vastly prefer this style ...


1

After receiving my first batch, it appears that 6 months is the "best fyrir" ("best until") date. It didn't come in any special refrigerated packaging, but I agree with Ecnerwal that it should be kept someplace cool to help extend the shelf life.


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