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Nov 16, 2005 09:11 PM

Cain's All Natural Mayonnaise Recipe?

  • p

Living in LA there are things from New England I definitely miss. Cain's Mayo is one of them. I don't want to pay 4 times the price to ship 10 times what I need to LA, so I was hoping I could make it. My attempts so far have resulted in a great closeness in creaminess but no where near the tanginess level of Cain's. I was thinking of adding more vinegar but I dont want to break the emultion in the mayo.

Does anyone have the recipe or tips? I'm hoping to perfect it for the after Thanksgiving Day Turkey Sandwich.




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  1. I'm a So Cal transplant from New England as well. I've found that Trader Joe's mayo is pretty close to Cains. Its the only mayo I buy now

    1 Reply
    1. re: LisaN

      I would disagree. While TJ's is certainly closer to Cain's then Best/Hellmann's It is definitly not close enough for my taste buds. Someone Here a long time ago compared Cain's to Dukes and I wonder if that is true.

    2. Not being a mayo fan, could you tell me what you think the differences between Cain's and Hellman's are?

      3 Replies
      1. re: Karl S

        Cain's is creamier, more flavorful, and a little tarter.

        Hellmann's/Best is for the most part a bland gelatinous sandwich spread which everyone has grown up with and become used to.

        1. re: P.

          You might consider beating some olive oil into the mayonaise you use. It will make it richer and creamier. To me there is only one mayonaise and that is homemade.

          1. re: JudiAU

            Hi Judi
            Would you be willing to post your recipe for home made mayo? I'm searching for a good one.

      2. p
        Professor Salt

        Hey P,

        You want to boost the vinegar tartness without increasing the volume of vinegar (so you don't thin out the mayo too much). Do I understand you correctly?

        If that's the case, you can boil vinegar to concentrate its flavor. Start by reducing it by half and go further if you like. I make a peppercorn ranch dressing with this method. Adds real vinegar punch to a pretty thick end product.

        Disclaimer - I have no idea if concentrated vinegar will emulsify into a mayo. It may not. Let us know if you try it.


        4 Replies
        1. re: Professor Salt

          Thank you again Professor Salt for imparting your wisdom. Yes, this is one of the goals which I hope will bring me closer to re-engineering the recipe. But I presume this is not something I would want to attempt at my girlfriend's parent's house since boiling Vinegar will infest the whole house with the smell. [I am cooking for them a traditional New England Thanksgiving Dinner with steamed brown bread and Arlo Guthrie on the guitar for all].

          I'll whip it up monday or tuesday to see if it works.

          Take Care


          1. re: P,
            Professor Salt

            You're right about stinking up the house with vinegar. Let us know how it turns out.

            I'm going to research the Yankee steamed brown bread tradition for a blog post. I brought back a can of B&M brown bread from Maine because it's a novelty for me. I suppose it's comfort food for others. It tasted like a dense muffin made from ground up raisin bran. I suspect that a homemade version would be more interesting. If you have a good recipe, please post it.

            1. re: Professor Salt

              The Steamed Brown Bread recipe I use is from the King Arthur Four 200th anneversary cookbook and they have it on their Website. [linked below] They also have reengineered the recipe for a baked version. Your right about the B&M version, But its Comfort food for me with the Saturday night bean suppers.


              1. re: P.

                I will have to try this recipe. My grandfather was a baker, and my grandparents lived upstairs- every Saturday night we had hot dogs and beans ( he made the beans, too) with homemade brown bread. Delicious.