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Lets talk about mayo

I have been a life long Hellman's user except when I could get Cain's, Duke's or some other good regional mayo. Recently Hellman's brought out a couple of new products. One is a canola based mayo and the other olive oil based. I dismissed the olive oil product because it said mayonnaise dressing. That made me real suspicious and there were no small jars to try before committing to a regular sized jar. I bought the canola, it was labeled real mayonnaise and cholesterol free. DH and I both noticed a pronounced sweetness. I looked at the label and sure enough there is sugar in there! I went to the grocery today and looked at all of the mayo. Hellman's. Kraft, house brand etc. ALL contain SUGAR! Why? I try to avoid all unnecessary sugars and am sensitive to sweetness in food unless it belongs there. I guess I am going to have to make my own mayo too. It is not a big chore but is just one more thing. I guess this is a rant, but somethings.......!

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  1. Well, you made me look! On my Kraft light mayo it had Sugars <1g per serving. That doesn't seem too bad, does it?

    1 Reply
    1. re: danhole

      I just feel kind of betrayed. Real mayo does not traditionally have sugar in it. It doesn't need it and I had trusted them when they labeled mayo "Real". I think by now I should be less trusting but sullied mayo is something I just never expected.

    2. The sweetness is the reason why I don't like kewpie mayo. I know it's a huge favorite with foodies, but I found it kind of sickening. While I keep a jar of Hellman's in the fridge for emergencies, I do make my own mayo when I need to. As I don't eat it very often, it's not that big of a deal to me. But I can imagine if you eat it on a weekly basis, it can be a bit of a chore.

      1. That is the reason I hate most North American commercial mayonnaises except for some small producers with no sugar. I never put sugar in mayo when I make it - is it because they add too much vinegar or other acid to preserve the stuff?

        Montignac (yeah, the diet guru) markets a mayo with a tiny bit of some kind of sugar or sweetening, but it is imperceptible to the taste and reads as 0g sugar on the label. I can get that at a local (Montréal) IGA for $3.99 475g (if I recall); a little more expensive than the big brands but not out of line for an occasional user.

        There is a US brand (which I have never seen in Canada) which bills itself as containing no sugar or other sweetener. I checked! - It is your Duke's mayonnaise! Since it is from the US South, we are unlikely to see it up here... http://www.dukesmayo.com/

        There are several European types devoid of sugar, but there again you have to look, as sometimes there is sugar in their formulations for export to North America.

        Candy, I really agree with you about eliminating sugar in food that isn't supposed to be sweet - there is far too much hidden sugar, in products where one would never expect it - or worse, that ghastly HFCS.

        8 Replies
        1. re: lagatta

          I found a wonderful mayo in France made by Lessieur. Unfortunately not available anywhere else.

          1. re: smartie

            Definitely available in Québec. Probably in other places in North America (I don't know where you are writing from) and certainly in other places in Europe, in shops that are a bit épicerie fine or imported products.

            I would like to taste Duke's, but I don't eat enough mayo to order a caseload! I'll ask a friend originally from Alabama, to bring back a jar for us when she visits the old family home.

            Smartie, a lovely feature of French mayo is that it is readily available in squeeze tubes - like toothpaste, or in a more culinary application, like many good tomato pastes, or harissa sauces. Very useful if you don't use a lot, or to make pretty designs on eggs etc.

            1. re: lagatta

              I live in Florida now but used to live in England and regularly went to France. I have not heard of Duke's - will look out for it.

              yes mayo in a tube is terrific.

              1. re: smartie

                Sweetbay and Publix both carry it here in Tampa.

          2. re: lagatta

            Duke's really is the best mayo and it is worth ordering by the case for those of you not fortunate to live in the south.

            1. re: steakman55

              i wouldn't order duke's by the case unless i've tried it. i grew up in the south, but am not crazy about duke's.

              1. re: alkapal

                I resisted Duke's when I first came down here but I think it has the best flavor and consistency of any other and now I know why! It's also usually cheaper than Hellmann's at my local Harris Teeter.

                1. re: southernitalian

                  Maybe it's just me, but it seems Dukes has chnaged in the last couple of years. It seems more creamy now. I liked it better when it was very stiff

          3. One word of caution: Don't overreact to the "mayonnaise dressing" vs. "mayo" definition. By law, mayonnaise has to be 65%+ oil by weight. If it is 30-64.9%, it technically is considered salad (or mayonnaise) dressing. It might be that olive oil is too pronounced a flavor (at least in Hellman's judgment at 65%, since commercial mayos are typically made with neutral vegetable oils.

            Of course, it could be a cost issue, too...olive oil is expensive, and the resulting margins too thin at 65%, cost be damned.

            1. I understand your feelings, but it is a really small amount of sugar... less sugar than salt - which also isn't technically in traditional mayo.

              2 Replies
              1. re: KaimukiMan

                The small amount matters. I don't want to taste sugar in my mayo. Even worse was having to buy mass produced guac one night. It was from Litehouse. Sugar in guacamole????????????????????????? Doesn't belong there any more than in mayo.

                1. re: KaimukiMan

                  Salt is certainly present in traditional mayo, in small quantities along with everything else that goes into making prepared mustard. It's not always there, for sure, but it certainly can be. (As could a tiny bit of sugar, again, from the mustard).

                2. The jar and squeeze bttle of Hellman;s light in jfood's fridge does not have any sugar.

                  2 Replies
                  1. re: jfood

                    Maybe this is a regional quirk? Since moving to the midwest I have found prepared foods to be much sweeter. Maybe another reason to be counting down the months left here?

                    1. re: jfood

                      I happen to have a pack of Hellman's in my desk. Here's what it says: "Soybean oil, whole eggs and egg yolks, water, vinegar, salt, sugar, lemon juice, calcium disodium EDTA used to protect quality, natural flavors." Maybe the "Light" doesn't have it or maybe it's regional?

                    2. I've been buying mayonnaise from Whole Foods for years - made with canola oil - but they keep changing the packaging and I'm not sure if last time I bought the right one or not. It was their house brand, but this time it had sugar as an ingredient, which the one I used to get did not.

                      1. Don't want to be a jackass, but why don't y'all make your own??

                        18 Replies
                        1. re: Sam Fujisaka

                          I was scrolling down thinking the same thing. How hard is it with a blender and access to fresh eggs? What acid do you use (Orange Sunshine? Ooo, bad!)? I really like lime juice, but look out for thunder storms!

                          1. re: Passadumkeg

                            Egg, lime juice, salt, touch of mustrard, oil--and blend! Once emusified mayo appears, add more oil to desired volume and stiffness.

                            1. re: Sam Fujisaka

                              Sam, how long do you find your mayo lasts in the fridge? I've had very different experiences with different batches. Perhaps I need to sterilize the jar I keep home made mayo in...

                              1. re: Gooseberry

                                Goose that's the one problem with homemade mayo, up to a week at most. Small batches is the answer.

                                1. re: smartie

                                  is there noticeable deterioration for you after a week?

                                  i probably go against all the rules here as i just make mayo with whatever eggs i have on hand though i'm sure fresher will taste better... but on top of that, i keeps for months in my fridge. no noticeable deterioration or change in texture or flavour. we store it in clean jars and most often a former hellmans jar.

                                  1. re: smartie

                                    agreed.. small batches, frequently. :)

                                  2. re: Gooseberry

                                    smartie is spot on. Slightly more salt will alow the mayo to keep easily a week if well refrigerated. A clean jar is a must.

                                  3. re: Sam Fujisaka

                                    A little fresh garlic will also help preserve the mayo due to its anti bacterial properties.
                                    I have frequently made Alton Brown's Party mayo. It says to leave it at room temp for a couple of hours before you chill it. Something to do with the acid/bacteria action.

                                    1. re: phantomdoc

                                      is there not a problem with the raw garlic in the mayo? because the mayo is anaerobic environment? or is there enough air due to the processing, or high enough acid component, that the "raw garlic issue" is not, in fact, any issue at all?

                                      1. re: alkapal

                                        Most I have kept was 2 weeks, then Mrs. Doc tossed it. Have not had a problem with odor or flavor or anything else.
                                        Not positive about all of the microbiology involved.

                                2. re: Sam Fujisaka

                                  I do and fairly often. Tastes great.

                                  1. re: Sam Fujisaka

                                    Sam, I said I though I was going to have to go there. It is a daily staple for me, pulling a jar out of the fridge had been a relied upon staple. Now it will have to be a weekly routine. I just felt so betrayed and repelled by something I relied upon to be a good quality product, a staple and now it is nasty.


                                    1. re: Candy

                                      IKEA sells a good mayo in the tube. (Get the lox too.)

                                      1. re: Passadumkeg

                                        I pass an IKEA every day, thanks for the tip.

                                      2. re: Candy

                                        If you didn't notice the sugar before you tried the new canola product, why not go back to the original Hellman's that you liked before you realized it had sugar in it?

                                        1. re: julesrules

                                          I am going to but knowing that it is sugared too bothers me too.

                                      3. re: Sam Fujisaka

                                        I do make mine on occasion, but sometimes it's just handy to have a jar in the fridge.

                                        1. re: MMRuth

                                          I don't eat enough of it to make it, usually, unless I'm making a dish that calls for it. That is why I love the stuff in the tube.

                                      4. Another vote for homemade, but as far as the commercial stuff goes, Trader Joe's is the favorite at my house. Ingredients are limited to canola oil, eggs, cider vinegar, egg yolks, water, salt, spices, and lemon juice concentrate.

                                        14 Replies
                                        1. re: alanbarnes

                                          I have tried TJs (as a rule I love their products) but the mayo did not do it at all. Niether does Kraft or Hains or Nayonaise or house brand or any of the other variations I have bought over the years. Best Foods or nothing.

                                          However, I am going to give the mayonnaise in the tube a try ~~ love tomato paste in the tube and anchovy paste in the tube, so why not.

                                          My problem with home made mayonnaise, and I completely acknowledge its deliciousness, is the raw egg. Do any of you make it with pasteurized eggs?

                                          1. re: laliz

                                            You can coddle the egg first if you're worried. That said, unless the chicken is in really bad shape, any salmonella should be limited to the shell surface and not make it into the interior of the egg. It takes pretty severe health problems on the part of the poor old hen for the bad guys to make it inside the egg. If you get nice happy organic free-range eggs, they should be safe.

                                            But again, you can make very nice mayonnaise from coddled eggs.

                                            1. re: tmso

                                              I just have an issue with eating raw eggs, period.

                                              1. re: laliz

                                                "An issue" doesn't really explain anything. Very Californian though ;-) (oh, I'm homesick, aren't I). If your "issue" has anything to do with "rational fears", go on with the free-range organic suggestion I made. If it's irrational, look up "coddled eggs" (pref by asking over in Home Cooking), it's a technique of cooking eggs where everthing stays runny. Coddled egg mayonnaise isn't the same as raw egg mayonnaise, but it's hella good (guess which end of the state I'm homesick for) and is made from runny yolks, not raw ones.

                                                But really, you're scared of FREE-RANGE eggs but not tomatoes? Honey, healthy eggs ain't gonna hurt nobody. Them factory-produced mayonnaises is the scary shit.

                                                1. re: tmso

                                                  Why would free-range, organic eggs be considered safer? It would seem that battery hens under a strict dietary and sanitary regimen would exhibit fewer pathogens than a bird in a more natural setting. I just checked a couple of cartons of fresh farm eggs I bought this morning from an enclosed, uncaged flock and, yep, there are little bits of poop and stuff on a few of them.

                                                  1. re: DockPotato

                                                    Well, a little smut on the outside isn't a problem ... just wash it off. Kind of like washing your hands as you go along. But please do not imagine for an instant that battery hens lead a sanitary life. A broiler house is a truly disgusting place, and crowded stressed indoor chickens are far more likely to spend their entire lives borderline sick than a truly free range critter.

                                                    1. re: DockPotato

                                                      All eggs will be exposed to feces, the fact that you don't see it on most commercial eggs just means it's been washed off. And this is where the potential for salmonella contamination comes from in an otherwise healthy chicken. Under normal circumstances, the shell keeps the egg safe from this contamination. The yolk is formed in the hen's ovaries, and the white and shell are produced as it passes through her oviduct. It comes out sealed and safe.

                                                      For salmonella to get into the yolk requires either a crack, followed by some serious spread of the bacteria through the white. OR if you have an unhealthy chicken, she can have internal bleeding, infections, etc, which if they affect the reproductive tract can lead to salmonella inside the egg. If she has infected ovaries, she can have bacteria in the yolk.

                                                      So free-range eggs should be safer because the hens are able to move and generally go about their life in a more normal fashion, rather than wallowing in their own shit. Healthy hens make safe eggs. If you think that battery chickens live in a strict sanitary regimen, you're greatly mistaken. I recommend reading up on chicken farming practices if you want to learn more. But not before dinner.

                                                      1. re: tmso

                                                        tmso, if chickens have infections that would affect the egg production, would one expect to see any diminution in egg size or quality (at first glance, through those machines that gaze through the egg)? (just trying to learn more here,,,,not questioning expertise....)

                                                        1. re: alkapal

                                                          Well, I'm definitely not an expert in things agricultural. Just have a science education and an interest in eating well and not getting sick. Severe infections can visibly damage an egg, but I'm pretty sure you won't be able to screen out sick hens just by inspecting their eggs, if that's where you're going. Maybe statistically (like, looking at the statistics for a given hen). There is going to be a significant amount of natural variation no matter what.

                                            2. re: alanbarnes

                                              I much prefer Hellmans over Trader Joe's. The homemade is fun and delicious. I like to use Trader Joe's white balsamic vinegar and fresh lime juice in my homemade.

                                              1. re: alanbarnes

                                                While I LOVE Trader Joe's I can't stand their mayo!!! It's crap. Can you say crap around here???

                                                1. re: scuzzo

                                                  Yes, you can. Crap, crap, crap, crap, crap. See? :-)

                                                  Anyhow, what is it that you don't like about TJ's mayo? I'll be the first to admit that it isn't nearly as good as real (read: homemade), but IMHO it's no worse than the other commercial brands and better than most.

                                                  1. re: alanbarnes

                                                    I like Trader Joes for almost anything except mayo. Personal preference. Like their nuts, vinegars, apricot cake all good Mayo too vinegary for me. Not crap, just not to my liking.

                                                    1. re: phantomdoc

                                                      Yes, maybe that's it. Too vinegary. It doesn't taste clean to me. I usually get Hellman's.

                                                      It's probably the only thing I don't like from TJ's. That store rocks.

                                                      Try the "Old Amsterdam Gouda" if you get the chance!

                                                      And the Walnut Pear Vinagrette is my new favorite dressing.

                                              2. I certainly can empathize with your frustration that sugar shows up in most processed foods. I have had to follow a very very strict diet for parts of my life due to a chronic illness--no sugar allowed--so I am accustomed to reading labels. All processed foods are pretty much out in that case.

                                                However, I am a little confused by your surprise. Hellman's has always tasted sweet to me and I am sure there has always been sugar in it. (Mayonnaise recipes that I've seen often call for a pinch of sugar or drop of honey also.) Sugar is part of what gives it that characteristic flavor that many Americans love (including me in certain situations).

                                                Having said that, I second the Trader Joe's recommendation if you want to buy commerically prepared mayo.

                                                1. don't frown upon making your own mayonnaise.
                                                  once you start, you'll never, ever, ever go back to the jarred junk, again!

                                                  1 Reply
                                                  1. re: Shirley U. Jest

                                                    I actually find that is not the case. I make mayonnaise and I also keep a purchased jar in my fridge. It depends on what I'm using it for, my time constraints at the time, etc. I'm sure Candy has made mayonnaise before as well.

                                                  2. I used to be dedicated to Best Foods/Hellman's and TJ's mayo and bought whichever was convenient and not overpriced.

                                                    Unfortunately the last two jars of BF I had were obviously stale! Then TJ screwed up their light mayo recipe and zoomed the price of regular over $3 ($3.50?).

                                                    I've rediscovered that bargain mayo (Springfield or other house brand) can taste pretty good.

                                                    Also, Fresh & Easy opened near me and makes a killer mayo for ~$2.30 that does Not contain added sugar. Cider vinegar is ingredient #3, so those of you who don't like 'tart' stay away.

                                                    I'm with most posters here - I despise companies that add sweeteners to products that Never used to have them, and go insanely overboard on some. For instance, national brand jarred spaghetti sauce deserves a Major, Major rant.

                                                    2 Replies
                                                    1. re: DiveFan

                                                      I almost bought some jarred spaghetti sauce (why?) the other day, and yup - HFCS. I refuse to eat absolutely anything that contains that...

                                                      1. re: lagatta

                                                        not only jarred spaghetti sauce, i want to say that some of Hunts diced tomatoes/whole tomatoes/whatever had HFCS in it...ridiculous!

                                                    2. believe it or not veganaise by follow your heart is rather good. not sweet tasting at all and really tangy. less salty than Hellmann's but doesn't have that weird chemically taste that some mayos have, especially low fat and fat free.

                                                      1. The Duke's squeeze jar I'm looking at right now uses (in this order)...Modified food starch.... High Fructose Corn Syrup, Salt, Sugar -- it is the the sweetest mayonnaise we've bought, and won't be getting it again.

                                                        In fact, we have begun eliminating purchasing foods with High Fructose Corn Syrup. It is in so many things that it just doesn't need to be in.

                                                        1 Reply
                                                        1. re: fussycouple

                                                          fussy, the problem is that you're squeeze jar of duke's is not the regular/original dukes...most likely it is the light or fat free varieties....and the companies, all of them, use those items like modified food starch, high fructose corn syrup, sugar to cut the fat out so that can make the food fat free. don't worry so much about the fat content and try regular dukes....it tastes the best and it doesn't have hfcs or sugar like many of the other mayos.

                                                        2. In tiny, meaningful doses, Hellman's is fine. I have a M.Whip-lover spouse and he must buy his own, I won't even pass him the jar it makes me gag. (Ok I exaggerate..)
                                                          I tried Dukes- it tasted 'off'. But then, one could argue that I don't put enough on to actually taste much of it.
                                                          When we first moved to FL my sister ran to Super Walmart and brought back this wonderful jar of mayo from McCormick- called Mayonesa- in their 'ethnic' aisle with the spanish food. It was SO spicy and really, really good on a turkey/avocado and tomato sandwich. I went back and bought another jar but the next time I thought about it they didn't have it anymore. Haven't seen it since at any supermarket locally.

                                                          5 Replies
                                                          1. re: Boccone Dolce

                                                            doccone dolce, was it this spread http://www.shopfoodex.com/mccormick-m... or the mayonesa with limon?

                                                            anyhoo, maybe you've tried 1) looking in a different part of the store (with ethnic food, instead of with other mayo), and 2) asking manager to order you some/ stock it, or 3) going to a market with a larger hispanic customer base. or you can order it online: http://www.mexgrocer.com/1552.html (apparently it is imported from mexico).

                                                            dang! look at all these incredible hellman's flavors in brazil!!!! http://en.wikipedia.org/wiki/Hellmann...

                                                            i'm surprised super wally mart doesn't carry it, but the amazon "mayonesa with limon" (if that is what you are seeking) is "not available." maybe mccormick stopped making it? i recall seeing a hellman's a while back with lime (here in arlington, VA). here it is on the bestfoods site (sister to hellman's in the west...) http://www.bestfoods.com/products/lim...

                                                            now i'm going to look again for it in the grocery!

                                                            1. re: alkapal

                                                              man oh man, boccone dolce, i messed up your name and didn't read that you already are looking in the ethnic aisle. sorry. buena suerte!

                                                              1. re: alkapal

                                                                hey alka that's the stuff-the first link, although it didn't say jalapeno but it def. was. my super walmart is such an uninspired place to visit. it sucks the life force out of me when i have to shop there, but i will visit a small mexican grocery store i just read about near the town where i work. i don't use mayo all that much but the taste of this stuff was great and a jar was under $2.
                                                                u cant go wrong.
                                                                yeah i love the 'ethnic aisle'

                                                                1. re: Boccone Dolce

                                                                  I looked at the mayonesa in my grocery yesterday. Plain and jalapeno. Both made in Mexico and both contain sugar.

                                                                  1. re: Candy

                                                                    i'm going to the mexican grocery near me to get some. i hope they have it.

                                                                    btw, our "ethnic aisle" in local safeway has really expanded now to not only asian (lots of new thai ingredients!) and latin, but indian. lots of indian. i noticed this in harris teeter's frozen cases, too.

                                                                    and bd, you completely got it right: superwallymart "sucks the life force out of me".... LOL. the same happens to me down at superwallymart in n. fort myers, fla. gaaackkkk! ALWAYS an *experience*!!!

                                                            2. As an alternative to the Hellmayo's ilk, we often use Cracovia Horseradish Sauce Krem Chrzanowy, really an excellent horseradish flavored mayo, Canadian made imported, by Eagle Distributors, Chicago. Available at Slavic food specialty shops.
                                                              No sugar.

                                                              1. I could see where this would be frustrating. It's like theyre trying to appeal to kids with sugar...when it's unnecessary and completely not helping the obesity problem!

                                                                1. Just Eat Duke's Regular Mayo....Please for the love of God

                                                                  It kinda scares me that people don't eat Duke's...........

                                                                  1. waaay too many off topic posts to read through.

                                                                    I agree whole-heartedly with you. I don't want my mayo to be sweet at all. Ffor me it's a taste issue, not a tolerance issue. I really like Best Foods Real Mayonnaise, but don't keep it in the house. It's too good. I'll put it on everything.

                                                                    So, usually I use the BF/Hellmans light, which is a totally different animal, but tolerable. Of all the various light mayos, I like it best. But, it is definitely slightly sweet compared to the BF real, though! I do find that the light is less sweet than other real mayos and other light mayos.

                                                                    I bought the olive-oil hellmans/BF and do not like it. It is sweeter than the light.

                                                                    Just my two cents.

                                                                    1 Reply
                                                                    1. re: kiwi

                                                                      What I dislike about light mayo, Hellman's or otherwise, is the consistency. It's too thin, especially in salads. I tried to go low fat with my very favorite potato salad and every light mayo I used made it watery. Back to Hellman's original!

                                                                    2. I recall during an episode of "MTV Cribs" the rapper Ja Rule bragging to some of his guests that his personal chef was going to MAKE mayonnaise for their meal. And while watching his chef making the mayonnaise Ja Rule exclaimed surprised "it's just eggs and oil?"

                                                                      1. I bought Trader Joe's this afternoon, while at room tempo it tastes too much like soybean oil. I'll chill it and taste tomorrow. Luckily Nieman's Ranch bacon took the primary flavor in tonight's BLTs.

                                                                        1. I usually make my own..but I must say that I LOVE Veganaise. I am not Vegan, but I love that "mayo". Delicious.