Hellman's is marketed as Best Foods in most of the country. Cooks Illustrated notes that the light version is nearly as good as the full-fat original, and I agree.
2
For mayonnaise, we prefer the Kraft made with olive oil. For many uses I prefer Miracle Whip, made with olive oil or regular, the extra tang is essential. BLTs and many other sandwiches are best with Miracle Whip including spreading the bread with it. Also essential for deviled eggs, potato salad, and my own egg salad (hard boiled eggs, MW, dill, slat pepper, a touch of garlic salt, and paprika sprinkled on top.
Thinking about the Japanese love of mayo, years ago I contracted with DeliMex (makers of frozen taquitos) to implement their ERP system. I learned that they also made a special frozen burrito for the Japanese. It was made from bacon and LOTS of mayonnaise! Whenever I use mayo, I think of that bacon/mayo burrito! Oh, I never could muster up the courage to try it. Maybe I missed something divine!
1
What about Original Vegenaise (Canola oil)? Even my non vegetarian friends
love it. It tastes so fresh compared to these other brands.
love it. It tastes so fresh compared to these other brands.
1
I recently found Duke's at an Aldi store here in Northeast DC. I've been hearing about it for years and was surprised to see it. It really is something special. Fluffier and with a little more tang than Hellman's, which is pretty much what I grew up with. I've never been able to understand how anyone can eat a may sandwich but after trying Duke's I can understand. Now, I can't wait for tomato season!
3
I, too, just found Duke's in the Washington area. I was initially put off by the flavor but just now after reading your comment and reading this article I tried it again. I now see it's advantage. The tang is nice. I'll have to get my Dutch husband to try it. The article neglected to mention the Dutch and their affinity for mayonnaise on friets.
4
Down here there are certain topics Northern transplants learn to avoid bringing up if they want a conversation to stay civil, and Hellman's versus Duke's mayonnaise is one of them. Below the Mason-Dixon line: Duke's rules. Above it, but not west of the Rocky Mountains, it's Hellmann's. Past the Rockies, Hellman's used to be called Best Foods Mayonnaise, but I don't know if that is still true or not. I grew up on Hellmann's and still prefer it, as it is less tangy than Dukes. Then, of course, there are the foodies, who like to tell everybody it is easy to make your own mayonnaise, if by easy, you mean using a food processor, or a blender.
1
Both are made with highly processed soybean oil to keep costs low. I make my own with olive oil and my own farm-fresh eggs.
5
I grew up on a non-mayonnaise eating household - I think my mother was afraid that mayo caused food poisoning or something.
Anyway, never developed a taste for it... no matter the brand, I find it revolting!
Anyway, never developed a taste for it... no matter the brand, I find it revolting!
2
Eugenia Duke was an upper middle class volunteer at a US Army training camp when her homemade mayonnaise caught on. When she watched the soldiers gobble her mayo, she did what Piedmont Carolinians usually do and went industrial.
No substance that brings out such passion as does mayonnaise should be considered bland. I was raised on Miracle Whip. I think that's why I became a Gulden's mustard fan. I couldn't stand dumping so much corn syrup on my sandwich. Cains (no apostrophe) is my mayo of choice in New England, satisfying my residual cravings for zip with nothing but natural ingredients and a touch of sugar.
In college in South Carolina I encountered Duke's. I had to adjust to the prominent egg and vinegar flavors, but I would not put anything else on pimento cheese or livermush.
Several years of living in the great mayo desert that lies outside New England and the South made Hellmann's a necessity. It has a great texture and doesn't get in the way. Cains and Duke's are instantly recognizable to anyone with a sense of mayonnaise. Hellmann's just works and I usually use it when I prepare food for the public.
Someone mentioned Sauer's Mayonnaise. I bought some hoping it would taste like Duke's, but it doesn't. All of the right ingredients and none of the taste.
If someone wants to send me a jar of Blue Plate or Bama, I will thank them heartily.
Death to the domination of national mayonnaise! Death to Kewpie! No MSG in mayo!
In college in South Carolina I encountered Duke's. I had to adjust to the prominent egg and vinegar flavors, but I would not put anything else on pimento cheese or livermush.
Several years of living in the great mayo desert that lies outside New England and the South made Hellmann's a necessity. It has a great texture and doesn't get in the way. Cains and Duke's are instantly recognizable to anyone with a sense of mayonnaise. Hellmann's just works and I usually use it when I prepare food for the public.
Someone mentioned Sauer's Mayonnaise. I bought some hoping it would taste like Duke's, but it doesn't. All of the right ingredients and none of the taste.
If someone wants to send me a jar of Blue Plate or Bama, I will thank them heartily.
Death to the domination of national mayonnaise! Death to Kewpie! No MSG in mayo!
1
Another vote for Blue Plate. It was funny watching the newly arrived New Orleans Costco have to change their buying habits and replace the mega-jars of Hellman's with Blue Plate over the first year. They figured it out!
1
When I was about 8 or 9 a friend's mother invited me to have lunch with them one Saturday. I don't recall what the sandwiches were but I do recall that she used Miracle Whip. I had to joke that garbage down. I was raised on Hellman's and to this day, I defy anyone to fool me.
11
Blue Plate mayonnaise is the best ! Originally made in Grenta Louisiana, in the 1940's ,the company moved across the Mississippi River to mid-city New Orleans. Creole tomato sandwiches with Blue Plate mayonnaise are standard in the hot summer months in Louisiana !
4
I bring Duke's back with me after road trips to visit family in the south. It's my favorite! My Memaw would eat mayonnaise sandwiches (1 slice of bread smeared with mayo and folded over to make a sandwich), and I have found myself doing the same thing every now and then. Mayo is my favorite condiment.
2
I can make my own, but don't because I have Duke's.
2
OMG! This just explained and brought back wonderful memories of eating and seeing these kind of salads in Poland. Poles are also in loves with Mayo where there is a concoctions called a salad which I believe is cut-up cucumbers, onions, mayo, and likely seasoning.
1
Growing up in WV our family was either pro Hellmann's or whatever that salad dressing (Miracle Whip) stuff is. Having lived in the south since 1987 I understand divided loyalties among mayonnaise lovers over Dukes and Hellmann s. Occasionally I even made my own mayo following some of Mark Bittman's recipes. In the Hellmann's versus Duke's I have moved from Hellmann's to the Duke's most of the time. When I am truly watching my calories and fat I use Hellman's. BOTH ARE GOOD STUFF! Yes I too enjoy a thick slice of an heirloom tomato with mayonnaise on fresh Pain de Mie or rustic Italian bread.
1
I recently discovered how easy it is to make homemade mayonnaise. We use olive oil, egg, lemon juice and a little garlic. It takes just seconds to make a small batch and lasts several weeks. Why bother? It tastes a lot better and it is not made with soybean oil and sugar, two things I try to avoid when possible. And yes, I grew up on Hellmans and had always been a fan. It still beats Miracle Whip.
11
You left out Sauer's mayonnaise which is wonderful!
Sauers makes Dukes.
1
Julia Child was a Hellman's fan. What a delight to hear her tell Charlie Rose her favorite sandwich was sliced fresh tomato on white bread with Hellman's mayonnaise.
7
I'm not a huge mayonnaise fan, but when I do use it, it's always Trader Joe's Wasabi Mayo.
My favorite, McCormick's Mayonesa, has a touch of fresh lime juice. Which may be a reason why it's so popular in neighboring Mexico.
1
Since we produce our own eggs, the only mayo I eat is what I make myself. I can make what I need for a single use in about 3 minutes. Egg, lemon juice, salt, pepper, olive oil. Highly recommended.
8
If you want a lighter taste, sub grape seed oil for olive oil.
2
Mayo for chicken, tuna or turkey, mustard for any kind of beef.
4
People like what they ate as kids.
12
When I lived in Massachusetts I always used Cains. Then moved to Atlanta and discovered Duke's. Moved again to Alabama and found--no Duke's! I bootlegged it back from Georgia when visiting friends. Then came the "no sugar" craze and surprise, there was Duke's on Alabama shelves.
Years ago in college friend told me that I couldn't tell the difference in a taste test of salad dressing and mayonaise. I could tell the difference by looking at the bowls. No need to taste.
Recently I converted a die hard Hellman's loyalist to Duke's.
Years ago in college friend told me that I couldn't tell the difference in a taste test of salad dressing and mayonaise. I could tell the difference by looking at the bowls. No need to taste.
Recently I converted a die hard Hellman's loyalist to Duke's.
5
I was a die-hard Cain's fan until I moved south from Massachusetts. I continued to have my mother send Cain's mayonnaise to me until I was finally convinced that Duke's would be an acceptable substitute. I can tell the difference between Duke's and other mayonnaises just by opening the jar and sniffing!
2
With all due respect to Ms. Garten, although I kept a jar of Hellman's in my Nashville fridge and now keep Best Foods here in SoCal, if it's for something really special and no pregnant women will be partaking (raw eggs, you know), I will haul out the Cuisinart, lemon, mustard, oil, eggs, and GARLIC by golly, and make not quite a pint of the buttery-stiff loveliest sauce in the world. In case you're wondering the garlic goes first: a big peeled clove is dropped into the running machine, where it sort of explodes. Machine is stopped and opened, the fragments scraped down, and then the mayonnaise making proceeds as normal. Since I can't think of any application of mayo in which garlic is inappropriate I now make all mine that way. And if you're coming over and I know you hate garlic you'll get Best Foods.
7
I just looked at the Duke's site and discovered a few things:
1. The Duke's Olive Oil in only in the Light Mayonnaise.
2. The Olive Oil variant has water as the first ingredient and some other additives like potato starch, tocopherol, etc. The same goes for the Hellman's Olive Oil variant.
3. Duke's uses both cider and distilled (white) vinegar, so I doubt there's much cider vinegar in it.
1. The Duke's Olive Oil in only in the Light Mayonnaise.
2. The Olive Oil variant has water as the first ingredient and some other additives like potato starch, tocopherol, etc. The same goes for the Hellman's Olive Oil variant.
3. Duke's uses both cider and distilled (white) vinegar, so I doubt there's much cider vinegar in it.
2
We make our mayonnaise at home. It's so simple! One bottle of Trader Joe's grape seed oil, 2 locally grown eggs (we are lucky to get them), about a tablespoon of Dijon and the juice of a medium sized lemon plus S and P. That's it! Whirl everything except the oil in a food processor. Then add the oil in a slow steady stream through that little hole in the lid and adjust seasonings to taste. Stored in a glass jar (Mason) it keeps a good two weeks. Our preference is to NOT use any (including organic) supermarket eggs. Our go to mayonnaise in the past was Hellman's but we find that too salty now.
8
Another thought to a replacement of mayonnaise in egg salad: 2 hard-boiled eggs, 1 or 2 sticks of green onion, all finely chopped; instead of an acceptable brand of mayonnaise, 1 teaspoon of sour cream, all mashed thoroughly in a small bowl; add a dash of dry Riesling, but not enough to make the mixture liquid, mash or mix again; enjoy on/in a crusty baguette.
4
My preference for Hellman's was born when I was a kid and mayonnaise sandwiches were my after school snack of choice. Sometimes my mom would try to sneak in another brand that was on sale in an attempt to save a few pennies. Did not work. My brother and I knew immediately. She also attempted low fat mayo (yuck) and horror of horrors, Miracle Whip!
7
Hellman's Dijonnaise is my favorite. I wish they would do away with the squeeze bottle though.
Never heard of Duke's.
Never heard of Duke's.
2
Thomy Mayonaise, a Swiss product, is the very best mayo. Being German, I eat it on French fries the way Americans eat ketchup. It is also good right out of the tube delivered via the star tip right on the tongue in the car on the way home from Altanta. 73 going on 10.
6
During the years I lived in Boston, I became enamored of Cains Mayo and other condiment spreads, but sadly I can't find it in NYC. I've never had Duke's and it would be fun to do a tasting, side by side, of all three. How about it Kim? Maybe you could follow up this article with a taste test with Melissa, Marion, Mark, Florence and the rest the NYT food gang and give your opinions.
7
Dear mayonnaise enthusiasts,
Save yourselves the trouble and avoid the big brands. If better brands are not available in your area, skip it completely. Even egg salad can be made without mayonnaise.
Save yourselves the trouble and avoid the big brands. If better brands are not available in your area, skip it completely. Even egg salad can be made without mayonnaise.
1
Dear Mayophobe, tuvwxyz: No reason to stay away from mayo. it's delicious.
7
I've lived in the South for 51 years. I use both Hellman's which we used when I lived up North as a boy. I also use Duke's and occasionally a very local brand JFG. Once I put then into my Macaroni, potato, tuna and chicken, egg salads I can't tell the difference. What I do taste is celery, onion or vinegar(potato salad). The mayonnaise is just a binder.
3
would never eat a mayonnaise packaged on a packaging line like the one in the picture above.
It is a packaging line without any hygienic criteria hygnic.
It is a packaging line without any hygienic criteria hygnic.
2
CAINS, since 1914, from Massachusetts, is the best mayo imo. Made with real food ingredients like egg yolks, cider vinegar, etc and no chemicals or preservatives, it easily beats Hellmans in taste and texture.
3
"There is nothing more personal than mayonnaise." What a statement; I will quote it endlessly for the remainder of my years.
10
Hellmann's soon dominates loyalty where sold. In Oregon and other states, one will find no Hellman's mayonnaise, because in those states it sells under Best Foods mayonnaise.
Duke's? However good it may be, how would people, where it is not sold, know?
Duke's? However good it may be, how would people, where it is not sold, know?
3
Even though I am a life long Southerner, I much prefer Hellman's over Dukes. However, what I really long for is the now defunct SS Pierce Mayonaise that we used to buy from a now defunct neighborhood grocery store in Baldwin Park Savannah.
2
I suspect SS Pierce may have had their mayonnaise made by Cains.
1
Duke's isn't available in New York stores. The NYTimes didn't bother to tell readers how to obtain it. It's available online in various sizes and quantities, both the regular and olive oil types by going to www.dukesmayo.com. Shipping is free, and prompt. I'm never without it. And. NYTimes, what about a few recipes (also available online at Duke's website.)
2
There are several mayo recipes available by searching the website. This is the one I use: http://cooking.nytimes.com/recipes/12459-mayonnaise
Why argue? I keep both Dukes and Hellmans. Wouldn't dream of putting Dukes on fish to broil but into the tuna salad it goes.
How about JFG?
the best mayo is homemade. it makes all the rest taste the same. and the best mayo is flavored with ba-tampte mustard with no horseradish.
4
We don't get Ba Tampte Mustard here but we do have their pickles now that Publix has come to Charlotte.
1
Mayonnaise (Hellmann's, of course) is better than butter for making grilled cheese sandwiches. It's oiliness does the job, it doesn't burn as quickly, and it adds a subtle tang and sweetness to the finished product.
6
I grew up on Best Foods out west, but favor Hellman's now. I think they are similar recipes, but Best Foods seems more creamy to me. Duke's is just too sweet and and whatever vinegar they use (industrial white vinegar?) doesn't balance it well. Miracle Whip is just awful.
5
My wife grew up with (ugh) Miracle Whip. The miracle is that some people actually think it tastes good. I don't allow it in the house.
9
My mother used Miracle Whip when I was a kid, and I didn't like it. It was too sweet and tangy. Imagine my delight when first I tasted mayonnaise! And then to discover Hellman's? A little bite of Heaven. No matter how tight my grocery budget is, I will skimp on everything but insist on Hellman's (aka "Best Foods" in California.) The price is worth it.
2
Interesting dilemma for me since I love Best Foods. But, I love Miracle Whip on a slice of soft, white bread. Nothing else, just Miracle Whip and soft bread. I cannot eat MW with anything else!
Duke's is only for wannabe Southerns. In the deep South, like Alabama for example, there is no other brand than Bama Mayo. Only a Yankee could write a Mayonnaise article without mentioning Bama.
1
I've South for 51 years and have never seen BAMA Mayonnaise on jellies and preserves.
1
Best Foods!
1
A proud Yankee who loves Duke's (and pimento cheese)!
2
Trader Joe's organic mayo is the only way to go!
9
I tried TJ's organic recently only because they were out of the larger non-organic jars, and was very pleasantly surprised. It has a very nice flavor.
2
Organic is essential. Ordinary mayo contains GMO soy with lots of pesticides. Better yet get Primal Kitchen Mayo from Thrive Market at Marks Daily Apple. Made with avocado oil which has a much better omega3:omega6 ratio than soybean oil. Or as others have said make your own with good non-GMO ingredients.
2
Trader Joe's re-labels other brands so it is probably Hain or Spectrum Naturals.
1
Born and raised on Hellman's, but when I'm south of the Mason-Dixon, I always come home with some Duke's.
Regardless of brand preference, I'm puzzled by those who consume "Lite" mayo. What's the point? As if saving those few extra calories really adds up, plus it has a nasty aftertaste. (This is really directed at my in-laws who buy Lite everything.)
14
All the brands I checked out use soybean oil.
Even the ones that put Olive Oil on the label are mostly soybean oil.
I suppose that's the cheapest and least healthy.
It's always $$$$$$$, and most likely why you didn't mention it in your extensive article.
Even the ones that put Olive Oil on the label are mostly soybean oil.
I suppose that's the cheapest and least healthy.
It's always $$$$$$$, and most likely why you didn't mention it in your extensive article.
2
Most soy beans are GMO. It is in everything and has never been properly tested for long term effects on humans (over ninety days)
3
Buy a brand called Sir Kensington's. It's wonderful. Ingredients: sunflower oil,egg yolks, water, lemon juice, white vinegar, raw sugar, salt, mustard flour, black pepper, citric acid. It's Non GMO verified.
4
100% olive oil mayo will break down in the fridge because the olive oil will solidify and break the emulsion.
3
What? No mention of Blue Plate mayonnaise from New Orleans? Mah stars 'n garters!
BTW, adding a tablespoon of a suitable (I leave that up to you but I'm a Kewpie fan) mayonnaise to mashed potatoes makes them incredibly silky and smooth.
BTW, adding a tablespoon of a suitable (I leave that up to you but I'm a Kewpie fan) mayonnaise to mashed potatoes makes them incredibly silky and smooth.
1
A neighborhood 4 year old once proclaimed when asked about the mayo he liked: "The one with the blue ribbon on it."
I couldn't agree more. And neither could my dad who was a native NY'er and a stickler for Hellman's.
I couldn't agree more. And neither could my dad who was a native NY'er and a stickler for Hellman's.
1
Been a Hellman's user most of my life, but I have discovered I prefer Kraft if I can find it. I will sometimes add a bit of Dijon mustard to both to evoke the taste of mayonnaise in France. Duke sounds most intriguing-I will definitely order some to taste.
1
While I was growing up near Boston, Cain's was the mayonnaise of choice. I always buy it when I'm there, and it's still the only one that makes tuna salad taste like it did when I was a kid.
8
Mayo. The divine finale of what happens when oil, eggs, and vinegar marry.
Mayo. Top half of baguette spread w/ mayo. Bottom half: dijon mustard. Middle: Roast beef. The sandwich from heaven at the French Market in Georgetown (Wash. DC) in the early 1970s
Mayo. Can't do egg salad without it. Or tuna.
Mayo. Thinly sliced chicken breast. Mayo on top and bottom of thickly sliced challah. and a ripe tomato.
Mayo. Rye bread. Virginia ham. Swiss cheese.
I can go on. But I won't. I'm still at work staring at hundreds of bottles of wine, wondering which will wend its way home with me to accompany my mayo-based meal this evening. o.m.g.
Mayo. Top half of baguette spread w/ mayo. Bottom half: dijon mustard. Middle: Roast beef. The sandwich from heaven at the French Market in Georgetown (Wash. DC) in the early 1970s
Mayo. Can't do egg salad without it. Or tuna.
Mayo. Thinly sliced chicken breast. Mayo on top and bottom of thickly sliced challah. and a ripe tomato.
Mayo. Rye bread. Virginia ham. Swiss cheese.
I can go on. But I won't. I'm still at work staring at hundreds of bottles of wine, wondering which will wend its way home with me to accompany my mayo-based meal this evening. o.m.g.
3
I mix my own 'dijonnaise' out of Hellmans and Dijon (country style) mustard. Great for some sandwiches.
1
Hellman's is edible, but oh! the days when I could buy Vogeler's! Nothing quite like it.
Southern born out of generations of southerners on both sides going back before 1800 and I only use Duke's. Learned from my mother. Duke's mayonnaise, home grown tomatoes and good bread. Glorious!
Ask Publix or Ingle's which sells more. Hint...It ain't Duke's.
Mayonnaise is a "base" or "mother" sauce. Not a condiment.
1
I just wish I could find a decently priced mayo that isn't made with soybean or canola oil.
4
Cain's.
1
Have had nothing but homemade for many years, although I understand how devoted others are to particular brands. Homemade made with 1 whole egg, salt, Dijon mustard, lemon juice, and with the addition of 1 or 2 cloves of garlic, which are not really detected in taste, but you know there is something delicious there. Recipes says to use within a day or two, but I have kept it for 2 weeks or more with never any problem.
12
i've eaten homemade mayo my whole life, and i can't remember having any go bad in the fridge.
1
I do the same, usually without garlic but sometimes with, or herbs from the garden. I can't imagine buying commercial mayonnaise. With modern technology (emersion blender), it's easy and you control what healthy ingredients are involved.
3
Blue Plate.
Neither Duke's nor Hellmann's can compare with the Maille mayonnaise sold in the refrigerated dairy sections of French supermarkets which comes close to homemade (sorry, Ms. Garten, but there is a big difference). If only someone would import that to the US.
2
Sadly, I've never seen that product in the US. I do buy the Maille dijon mustard though. Love it.
1
CAINS all the way....no contest!
2
Miracle whip & Nayonnaise: disgusting substitutes for mayo-like experiences.
Kewpie: fear the xenomorph unknown dressing, it probably tastes like Miracle Whip with some rice vinegar (ugh)
Duke's: if you have to go full-southern, and don't mind the eggs, tolerable.
Hellmans: white boy blandness at its most bland, banal, acceptable pitch
Veganaise: proven by taste tests to be preferable to the erstwhile king of Mayo - http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_w...
Really though, if I have to spend money on a zesty oily opaque dressing, the winner for my money is the Lebanese Taverna garlic sauce: http://www.lebanesetaverna.com/market-lebanese-grocery.html Alas it is only available in person.
Kewpie: fear the xenomorph unknown dressing, it probably tastes like Miracle Whip with some rice vinegar (ugh)
Duke's: if you have to go full-southern, and don't mind the eggs, tolerable.
Hellmans: white boy blandness at its most bland, banal, acceptable pitch
Veganaise: proven by taste tests to be preferable to the erstwhile king of Mayo - http://www.slate.com/blogs/browbeat/2013/12/27/vegenaise_vs_mayonnaise_w...
Really though, if I have to spend money on a zesty oily opaque dressing, the winner for my money is the Lebanese Taverna garlic sauce: http://www.lebanesetaverna.com/market-lebanese-grocery.html Alas it is only available in person.
4
TOTALLY disagree with you on Kewpie! It's become my all time #1 favorite and is loved by everyone I know who's tried it. Then again, different strokes for different folks :-)} !
May try the Vegenaise if I find it but I am a Hellman's fan
Mayonnaise made with soybean or canola oil is not good for your health. Only olive oil should be used. I make my own to keep myself from bad omega 6 oils. It's not hard with an immersion blender.
6
Duke's offers a variation with olive oil. You'll never regret trying it.
so how do you keep 100% olive oil mayo in the fridge without breaking the emulsion?
1
My son intends to have my tombstone inscribed "Died from a diet of butter with a side of mayonnaise."
4
I have known people who thought they didn't like commercial mayonnaise — until they tried Duke's. I have known people who swore by Hellmann's — until they tried Duke's.
Duke's is the only commercial mayo I've ever seen that has no sweetening whatsoever. That, plus the cider vinegar (instead of white vinegar) makes it so tangy. But it is nowhere near as well known as Hellmann's, which IMO is why so many people think they prefer Hellmann's. I do not give any credence to statements that Hellmann's is the best until I know that the person has tried Duke's and still perfers Hellmann's. And let me assure you, I could pick Duke's out of any blind taste test.
Duke's is the only commercial mayo I've ever seen that has no sweetening whatsoever. That, plus the cider vinegar (instead of white vinegar) makes it so tangy. But it is nowhere near as well known as Hellmann's, which IMO is why so many people think they prefer Hellmann's. I do not give any credence to statements that Hellmann's is the best until I know that the person has tried Duke's and still perfers Hellmann's. And let me assure you, I could pick Duke's out of any blind taste test.
1
I have known people who thought they didn't like commercial mayonnaise — until they tried Duke's. I have known people who swore by Hellmann's — until they tried Duke's.
Duke's is the only commercial mayo I've ever seen that has no sweetening whatsoever. That, plus the cider vinegar (instead of white vinegar) makes it so tangy. But it is nowhere near as well known as Hellmann's, which IMO is why so many people think they prefer Hellmann's. I do not give any credence to statements that Hellmann's is the best until I know that the person has tried Duke's and still prefers Hellmann's. And let me assure you, I could pick Duke's out of any blind taste test.
Duke's is the only commercial mayo I've ever seen that has no sweetening whatsoever. That, plus the cider vinegar (instead of white vinegar) makes it so tangy. But it is nowhere near as well known as Hellmann's, which IMO is why so many people think they prefer Hellmann's. I do not give any credence to statements that Hellmann's is the best until I know that the person has tried Duke's and still prefers Hellmann's. And let me assure you, I could pick Duke's out of any blind taste test.
21
I remember thinking how odd it was when I was little and my grandma's mayonnaise jar had a yellow label. When I rediscovers Duke's several years ago I realized that she was on to something. Now my daughter lives in central Arkansas and can get Duke's. I live in central Missouri and can't, so she brings me several jars when she comes up and I will restock them myself when we visit her. I love making my own for special occasions or in summer when I toss in a handful of basil, but my grandma was right. Duke's it is.
11
Vanessa: if you are ever in St. Louis for a Cardinals game, ALL of our grocery stores carry Dukes (and all varieties of it).
1
Mayo on pizza? This does not bode well for civilization.
34
It is superb added to a bacon cheeseburger pizza!
Yes, I would like to know what else is on that mayo pizza.
I know it sounds weird. But it's good.
I loved Seidner's, creamy and oily and tart. It was bought out, maybe 20-30 years ago, and it's recipe disappeared. Maybe we need a boutique mayonnaise revival.
I can't think of a single use of mayonnaise as a spread, e.g. in a sandwich, where the dish would not be improved by using butter -- yes, including a BLT.
Homemade mayonnaise, by hand not machine, with a nice olive oil is a nice sauce on cold fish, such as salmon or trout, or as a dip for crudite. With a mild olive oil, definitely not extra-virgin, it is fine in chicken salad, tuna salad, or potato salad.
Can't think of any other use for the stuff.
I realize this is a minority report.
Homemade mayonnaise, by hand not machine, with a nice olive oil is a nice sauce on cold fish, such as salmon or trout, or as a dip for crudite. With a mild olive oil, definitely not extra-virgin, it is fine in chicken salad, tuna salad, or potato salad.
Can't think of any other use for the stuff.
I realize this is a minority report.
12
Try spreading it on the outside of your next grilled cheese before you put it on the griddle.
1
Don't think I've had one in 30 years. When I made 'em I used butter. :-)
I grew up on Hellmann's, having grown up on Long Island. But now that I'm living in the south, I'll have to search out Duke's. Who would have thought that the New York Times would be the one to suggest it?
5
Hellmann's? Duke's? Nothing but Blue Plate for this girl!
1
Hellman's for life, or rather Best Foods out west.
7
A suggestion: In order to have perfect mayonnaise, why not make your own.
It's so easy, none of the ingredients a secret 'cause you made it yourself.
It's so easy, none of the ingredients a secret 'cause you made it yourself.
3
Admiration Real Extra Heavy Mayonnaise
Interesting footnote. My son went to Duke. We stayed at the Washington Duke Inn for an event. They served Hellmann's.
The Manager was immediately summoned. Hopefully this Yankee mistake has been rectified. Very embarrassing.
The Manager was immediately summoned. Hopefully this Yankee mistake has been rectified. Very embarrassing.
12
I love Hellmans.My son loves it too. One time my husband bought another brand. My daughters blindfolded my son and said you are going to taste the two brands and say which one was Hellmans. Of course he knew which one was Hellmans. My daughters use what ever brand they get on sale.
I will only use the one brand Hellmans real mayo.
I will only use the one brand Hellmans real mayo.
24
I remember Julia Childs once discussed about making mayonnaise but then she said something like "why bother you can just use Hellman's"
32
Julia Child was a television performer who pretended to cook.
Oh No! Don't look behind that curtain!
Many, many real cooks and chefs knew about her, but in America you don't argue with success. Only, don't kid yourself about the nature of her success.
Oh No! Don't look behind that curtain!
Many, many real cooks and chefs knew about her, but in America you don't argue with success. Only, don't kid yourself about the nature of her success.
except that it's now GMO laden
I have loved Hellmann's all my life. Still do. Just thinking about it makes my mouth water. I no longer eat it except for rare, special occasions but when I need mayo, it's Hellmann's and only Hellmann's. "Bring out the Hellmann's, bring out the best!"
I have made my own, and it's pretty good too. But I'm with Ina Garten: you can buy perfectly good mayo, and, well, it's Hellmann's.
I have made my own, and it's pretty good too. But I'm with Ina Garten: you can buy perfectly good mayo, and, well, it's Hellmann's.
23
ON MAYONNAISE . . .
I only buy Hellman's when the store brand is not available. For a 64 oz. jar the difference in price can be as much as $2. And, I find absolutely no difference. And, for those who purchase the brand name over the private label, let me suggest...
I'd like to see a double blind test using samples from the same population. I see a null hypothesis as a result.
I only buy Hellman's when the store brand is not available. For a 64 oz. jar the difference in price can be as much as $2. And, I find absolutely no difference. And, for those who purchase the brand name over the private label, let me suggest...
I'd like to see a double blind test using samples from the same population. I see a null hypothesis as a result.
3
As long as its not kraft I'm ok.
1
I agree with Ina G. on both accounts- it's got to be Hellman's and I have yet to find a home-made recipe that is worth making. Even though they supposedly (and probably) changed their recipe, it's still the Best. I keep trying to duplicate it in case the meddling ever goes too far. Oh- one other thing... My grocery store once carried Hellman's with French words on the label. It was awful. Inspection of the label showed it was made in Canada and had a very different list of ingredients.
3
Southern since birth, Duke's Mayonnaise until death.
21
I used to be loyal to Kraft Light Mayo back in the day when I didn't know better. Now my favorite is Trader Joe's organic. (Read bad reviews for the regular, which I've never had. Get the organic.) The first tiime I made it myself was revelatory. I was sad I'd been missing out for so many years. I put it on just about everything. It's so dangerous I don't let myself make it very often because I can't control my consumption. I find the taste is better whipped by hand, but takes a lot of work and ends up a bit too runny. Much easier using the food processor (works best to make a double batch), but then there's just the slightest "off" taste. I'm guessing it's the heat from the machine. This article makes me want to go make some right now.
2
What oil do you use?
I've used different kinds. Grapeseed, safflower, sunflower. I like Trader Joe's sunflower. Tried using part ex virgin olive oil, but flavor is much too strong. I prefer it neutral. Though it's pretty heavenly with some roasted garlic and fresh basil mixed in at the end.
1
Living in Tokyo, I'll use Kewpie (or "Kewpie Half," their reduced-calorie product) for some recipes--though I avoid the versions containing spicy mustard, or tuna and corn--but for others, including tuna sandwiches, macaroni salad, potato salad and BLTs, it's got to be Best Foods REAL Mayonnaise, the brand I grew up on. It can be found in tiny jars at some of the "better" supermarkets, for a ridiculous price, but I usually go to Costco and pick up a couple of American-sized jars. It may, in fact, be the main reason I have a Costco membership in Japan.
4
Grew up on Hellman's, but switched to Just Mayo and am not looking back. I can appreciate Kewpie or even Duke's from time to time, but Just Mayo is the clear winner these days. Hellman's changed formula doesn't do it for me anymore.
Homemade mayo and Aioli are wonderful and I make them often, but homemade mayo is so different than commercially made mayo, it's not fair to either to compare the two. Enjoy each for what they are!
Homemade mayo and Aioli are wonderful and I make them often, but homemade mayo is so different than commercially made mayo, it's not fair to either to compare the two. Enjoy each for what they are!
9
I will try Just Mayo. Hellman's has changed its formula, for the worse. It's soupy now. I read that the company claims not to have altered the recipe. It's possible that they're pumping more air into it during manufacturing, is my guess.
So you're not eating mayonnaise anymore, is what you're saying. Just Mayo has no eggs.
Never mind mayonnaise (We use Vegenaise.), how about loyalties to ketchup brands? My taste buds are satisfied only with Heinz, specifically 'Simply Heinz,' which is without high fructose corn syrup. Vinegar matters in ketchups, too, of course. Then, there are the varieties of wonderful mustards ... but I digress. :-)
2
I use the Vegenaise pesto flavor on the rare occasions when I eat mayo. A small dollop in tuna salad -- the rest of the binder is plain fat-free plain yogurt -- gives it a great punch.
I grew up on Hellmann's, my husband on Best Foods, but we find them cloying and heavy now.
I grew up on Hellmann's, my husband on Best Foods, but we find them cloying and heavy now.
Duke's does not add sugar. Enough said.
25
I'm a converted Duke's devotee myself, but prior to that it was either homemade or Kraft Mayonnaise, which became so hard to find as Hellman's edged other brands off the shelves I learned to mail order Duke's. Four quart containers come to me regularly direct from CF Sauer, $22 with free shipping.
5
Also available from Amazon, praise the lord and pass the Duke's!
3
DUKE'S!
15
Big problem: using soy oil in mayo, as Hellman's and most others do. Soy of any kind is a zeno estrogen leading to hormonal imbalance. Soy oil probably has less of this effect than products like tofu, but still -- why bother with that when with a little searching -- or maybe a lot -- you can find mayo made with olive oil, as it was in France where this dressing originated.
16
So the entire population of Japan is basically hormonally imbalanced? Or are they somehow making up for their heavy consumption of tofu, miso, soy sauce, natto and other soy products with some other balancing substance?
26
It is "xenoestrogen", and the reference is therefore to GMO soy. There is a growing body of evidence that GMO soy does cause hormonal imbalance. Xenoestrogen is a concern in many "improved" food products, and it's not limited to GMO soy. Do some basic research into "xenoestrogen".
Historically, the Japanese ate natural organic soy, but now that [almost] all is imported the use of GMO soy is almost universal. So the answer is yes.
Historically, the Japanese ate natural organic soy, but now that [almost] all is imported the use of GMO soy is almost universal. So the answer is yes.
6
We've used Hellman's for years so that it was taken for granted. Only fairly recently did I read the label, something I do with everything but hadn't with the Hellman's! When I saw one of the leading ingredients was soybean oil, I decided we would have to change so we are going back to homemade. Unlike Ina Garten, whose recipes I enjoy, I think homemade is better - the raw eggs give me pause but, stiff upper lip and all that.
4
Cain's Mayonnaise. Can't have a tuna fish sandwich without it! Hellmann's has a very strange taste.
14
Agree -- though it's not a proper lobster roll without the Cain's!! I do favor Hellman's for "regular" sandwiches...
2
another cain's fan here.
I prefer Hellmann's/Best Food's mayonnaise, but Cain's pickles are unsurpassed.
Well, Hellman's is not what it used to be, as mayonnaise mavens know. They changed the formulation, but won't cop publicly to what people are complaining about. It would be great if the NY Times got on the case.
http://www.slate.com/articles/life/food/2015/02/hellmann_s_mayonnaise_di...
http://chowhound.chow.com/topics/960996
http://www.slate.com/articles/life/food/2015/02/hellmann_s_mayonnaise_di...
http://chowhound.chow.com/topics/960996
14
I thought I was a "mayonnaise maven" but I didn't know that Hellman's had changed its formulation. So, thank you for this information. I just recently discovered they use soybean oil and so was going to stop buying it anyway.
After using Hellmans for 55 years we stopped because we thought we got some bad batches. Turns out they had changed the formula. Cost accounting over taste.
2
I like them ALL!! I consider mayonnaise to be like fine wines - they all have different merits.
6
Me too, and I have to mention my favorite literary reference - in Altman's terrific movie "The Prairie Home Companion," the beautiful Angel of Death (who was killed because she was laughing at a joke told on the show and drove off the road), can't quite remember that wonderful thing from life, "what was that stuff, may i, may- o, may a naise,' she the wonders out loud to herself..It is a great line.
I was always a Hellmann's man, but now that I try my darndest to avoid the ubiqutious soybean oil (I believe anything but fermented soy products like soy sauce are simply unfit for human consumption), I no longer eat it, and have to rely on odd varieties like Hain's, made with safflower oil. It's good, but it's no Hellmann's. (Even Hellman's new version that contains olive oil also insists on adding soybean oil. While a little bit won't hurt, soy embedded in commercial food products that it's not possible to have a "little bit" without making conscious efforts to avoid them.) Duke's ingredients are no better, if not worse (their light version includes the dreaded high-fructose corn syrup). I should probably learn to make my own.
13
You are entirely right about soy and soy oil. Try to avoid even a little of this product that was originally used only as a cover crop to help soil recover from overproduction. Soy is cheap but was never intended as a human food. Try to make your own mayo using the best olive oil and you will never go back to any commercial type of mayo.
1
Never intended as human food? There a quite a number of Southeastern Asians that would likely have something to say about that (for the last thousand or years at least).
4
Making your own is pretty easy actually; the only caveat is with the use of raw eggs. We tried the Hellmans made with olive oil once and only once but found it unpalatable. We will miss Hellmans but, like you, won't be buying it anymore because of the soybean oil.