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Aug 12, 2008 12:24 PM

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...

        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).