HOME > Chowhound > Kosher >


Which are the best Passover ketchup and mayo?

  • h

Let me start by saying that the only year round brands I like are Heinz ketchup and Hellmans mayonnaise.
I'd like to get the Pesach ones that come closest to those.
I've had some in past years that I loathe - ketchup with a strong taste of cloves, mayonnaise that just doesn't taste . . . fresh? Maybe it doesn't have enough lemon? There jsut isn't a lot to choolse from - Glick's, Unger's and Hagefen are generally available, and too me they seem all the same, but maybe some are better than the others.
Generally I like our Pesach foods, mostly because I cook them using fresh ingredients. Spices had been a problem (dark, mahogany colored paprika from the "heimish" brands - ugh) but in recent years Pereg has been available.
So now it's these 2 condiments that are still a problem.

  1. Click to Upload a photo (10 MB limit)
  1. I prefer Hagafen for mayo and gefen for ketchup but they're just not hellmans and heinz, no matter what.

    1. This isn't necessarily the right solution for you, but Pesach is the only time I make my own mayonnaise. I tried the hand blender technique last year (as described on these boards) and was completely amazed at how fast and simple it was compared to my hand mixer. You might want to try that out this year. I've used this recipe, that is supposedly a Hellman's clone: http://www.topsecretrecipes.com/Hellm..., although there are plenty of others out there.

      1. I've tried just about every brand of mayo and they all taste bad to me. I think they suffer from the same problem as the salad dressings. The cottonseed oil they use just has sort of an off taste. I've doctored up the mayo with lemon, wine vinegar and horseradish (not at the same time) to give it more zip. The ketchup I don't have an answer for.

        4 Replies
        1. re: sharonfl

          Olive oil mayo tastes alright--why can't they make it out of that? It would be healthier too.

          1. re: DeisCane

            Because it would be twice the price.

            1. re: avitrek

              Hellmanns makes an olive oil mayo and it's not much more. I suppose it's not 100% OO so maybe that's why.

              1. re: DeisCane

                Hellman's doesn't call this product mayonaise, BUIT a mayonaise DRESSING with olive oil Now they are touting 50% more olive oil. I have prionted the ingredient list from their website.
                The FIRST ingredient is soybean oil, So much for making this pesachdiche,


        2. Mishpacha ketchup was popular at my house. We usually only buy Heinz and Best Foods/Hellmans as well.

          1. I have a sneaking suspicion that all the farchnuctah brands probably buy from one source and simply place their own labels.

            A good example to see why this may be so is by understanding from prior years the margarine shortage and the lack of margarine sticks only bricks.

            *The* supplier of margarine (and I contend that there is only one) decided to only produce bricks (why I don know), all the *farchnuctah* "manufactures", who are in reality only producing packaging materials and have a distributing network, by coincidence, are distributing margarine only in brick form - hmmm. Think about it, how difficult would it be to create stick margarine compared to bricks.

            1. I have never tasted an acceptable Pesach ketchup. Making your own starting form the tomato takes more time than you probably have eruv Pesach. What is possible is to make your own. Start with a 6 oz. can of tomato paste, add about a third of a cup of vinegar, a teaspoon of sugar (brown sugar or a drop of molassas would be better) a quarter teaspoon of onion powder and a tiny bit of garlic powder. Simmer briefly. Taste. Adjust. Bring your taste testers (i.e. kids) in on the tasting. By tasting and adjusting you will get closer to Heinz than the Pesach brands do.

              1. Easy easy recipe Moshe gave the Jewish Week last year. Nix the jalepenos for small kiddoes maybe, but this one is a winner http://www.thejewishweek.com/special_...