576197 Sun Nov 30 12:30:47 -0800 2008 11 23 Ontario (including Toronto) 0 4210016 I just ran into my local Loblaws to pick up some milk and butter, and discovered something in the cheese department I'd never noticed before: PC "Traditional Mayonnaise." This is the closest I've found to fresh, French-style mayonnaise here. It's creamy and flavourful, but with perhaps a little bit too much Dijon. It's sold in a see-through plastic container and has quite a short shelf life (perfectly okay with me!). About a cup-full is $2.99. Now all I need are some Belgian frites! Sun Nov 30 12:30:47 -0800 2008 232011 Tatai 1 4210051 The mayo is the best store bought mayo I've ever tasted. It is silky and very rich. I recommend it. That said, there are issues. It is supposed to be lemony. The lemon is there, but the mustard + acid overload overwhelms the product and borders on slightly acrid. I also taste something akin to horseradish, though there is no horseradish in the ingredient list. The product contains vinegar and citric acid in the Dijon, vinegar, and concentrated lemon juice. While they may have done this for a longer shelf life, Dijon and fresh lemon juice alone could have created a "best in the world" product. They came sooo close, but... The companion aioli is similar. Again it is the best such product I have ever bought in a supermarket. The garlic masks the other problems. Again, it comes so close. If only they had used fresh garlic and EVOO... These two items come remarkably close to homemade. Note that if you are expecting the taste of Hellman's or PC mayo, you may not like it. Sun Nov 30 13:00:49 -0800 2008 4210016 23411 embee 2 4210290 embee, is this a new product or has it been around for awhile? Sun Nov 30 15:20:40 -0800 2008 4210051 232011 Tatai 3 4210440 Brand new, in the current Insider's Report. I can't see it succeeding, though I certainly hope it does. Sun Nov 30 16:47:05 -0800 2008 4210290 23411 embee 4 4216436 Somehow several posts on this thread disappeared with no explanation. One was mine, which made four points. (i) I agreed with an earlier post from PinstripePrincess (?) which recommended you make mayonnaise youself, it is not difficult. (ii) On a blind taste a friend thought that the Loblaws mayonnaise was 'yucky' (iii) I prefer mayonnaise made with at least some, if not all ,olive oil; the Loblaws mayonnaise is made from Canola oil. (iv) On inspection of the ingreedients, the only difference between this Loblaws stuff and Hellmann's is the addition of Dijon mustard. I hope someone is not trying to protect some relationship with Loblaws by deleting mildly critical posts. Tue Dec 02 21:19:33 -0800 2008 4210440 244085 AzulH 5 4216491 I'm guessing that they deleted the posts because they were about making mayo - a home cooking topic. Making mayo is, indeed, easy. Buying it is easier, instant, and you don't need to wear out your arm, clean a blender, or worry - as many do - about eating raw eggs. The new Loblaw's stuff does resemble homemade mayo much more closely than Hellman's or PC (which is very similar to Hellman's). I found that the Loblaw's product hit the mark on texture and mouthfeel. It missed on flavour, but I didn't find it "yucky". One advantage of homemade, of course, is that you control the flavourings. I do make my own sometimes and I'll buy this stuff, if it survives, on occasion. It is much better than the regular brands as a dip base or an ingredient in a creamy salad dressing. It's really good with frites. I wouldn't use it, or homemade, in, say, potato salad or a tuna sandwich because, to me, Hellman's is tastes better in these things. Tue Dec 02 22:17:21 -0800 2008 4216436 23411 embee 6 4216881 Thank you for the explanation Embee, much appreciated. I do agree with you about the texture of the Loblaws mayonnaise - it is good. Be nice if I could find a commercial mayonnaise that was olive oil based. Anyone know of one? Wed Dec 03 06:31:11 -0800 2008 4216491 244085 AzulH 7 4217341 Hellman's makes an olive oil version, or at least they did. Pretty good. I agree with Embee that sometimes commercial mayo is what you want. I am very partial to Japanese Kewpie mayo, slightly sweet and with all kinds of MSG umami. I get it at Sushi Marché when I grab takeout. Wed Dec 03 09:24:08 -0800 2008 4216881 29140 childofthestorm 8 4218481 T&T also sells Kewpie, which I love (MSG-laden or not)! Wed Dec 03 15:15:51 -0800 2008 4217341 202405 tjr 7 4231135 There are a number of mayos sold at health-food/organic stores that are olive oil based (i.e. places likes Big Carrot). I'm not a fan of olive oil mayo so i can't comment on quality. If I want olive oil mayo it is for a specific purpose and I make it -- it is too strongly flavoured for most of the things I would use a store-bought mayo for. Mon Dec 08 19:35:34 -0800 2008 4216881 24055 Atahualpa 1 4220093 We bought some of this the other day. It expires towards the end of the month and was 50% off. It may not be as good as homemade, but at $1.50, I don't really care. I'll second embee's praise; it's quite good and an outstanding value. Thu Dec 04 09:22:59 -0800 2008 4210016 202405 tjr 1 4230736 I seem to be on an anything-but-Hellman's mayonnaise kick this past week. I was at Whole Foods today and picked up a jar of Ojai Cook Lemonaise (a lower fat version of Ojai Cook's Real Mayonnaise), partly because of a claim on the label that it's a New York Times favourite. This mayonnaise is on the regular mayo shelf, not in the refrigerator case, and has an extended shelf life, unlike the PC product. Like the PC mayonnaise, it's made with canola oil rather than extra virgin olive oil, BUT it's got the great lemony tang that one looks for in a good mayonnaise, and not the overpowering Dijon mustard flavour I found the PC mayonnaise to have. If any of you have bought and loved bottled mayonnaise in France and elsewhere in Europe, you'll really like this. Here's the New York Times article, dating back quite a few years: http://query.nytimes.com/gst/fullpage.html?res=9E0CEEDD1738F93AA15754C0A96E958260&sec=&spon=&pagewanted=all Mon Dec 08 16:46:53 -0800 2008 4210016 232011 Tatai