Has to be the one and only Hellmans Real mayonnaise for me on a Wednesday.

Anyone favour another, or perhaps even make your own?

Aldi’s mayo is superior.
Mustard mayo is better still.

Mayo and French fries in the Netherlands

That’s the best mayo

I lament the loss of Sainsbury’s French style mayonnaise. Nothing has been the same since.

I prefer the Mayo Clinic. Good for what aioli’s you.

https://www.mayoclinic.org/

Has to be Calve mayonnaise.
The hotel we stayed at when on a ski trip this year had sachets of it.
I may have accidentally filled my pockets with them, unopened sachets obviously, on a couple of occasions!

Very rarely eat mayonnaise, largely because there’s no such thing as reasonable let alone food* ready-made mayonnaise and whilst home made is tasty all that oil only really serves to remind me why I shouldn’t eat the stuff.

*that should be good but I think autocorrect put it better.

“Aldi’s mayo is superior.”

This is quite correct.

This is a good replacement if you’re Vegan. Even the kids use it now rather than us having two different types.

Not high brow homemade but a good alternative to standard supermarket fare.

Mayo and French fries in the Netherlands

That’s the best mayo

Belgium surely?

Sriracha Mayo is great for those who enjoy a bit of a kick with their chips.

Mayo and French fries in the Netherlands

That’s the best mayo

Holland and Belgium and normally 80% fat mayo mmmmmmmm!

Co-op have a full fat own brand which is delicious. But the best is made by the local greengrocer.

No likey foreign mayo, too eggy.

Both my local Aldi stores have been out of their own brand mayo for a couple of weeks. I refuse to pay 3 times the price for branded mayo from Co-Op.

The garlic version of the Hellmann’s vegan mayo is bloody lovely.

Hellman’s Mayo – had to buy that today as no own brand regular Mayo available. Too salty.

Hellman’s baconnaise – tasty. Though like all Hellman’s vegan Mayo a high per gram cost compared with regular Mayo.

Wagamama spicy Mayo – like flavourless slime.

Does nobody make their own artisan mayo then?
Surprised.

I use quite a lot lately as I’ve developed an addiction to homemade coleslaw.

Not sure I could be bothered to make the mayo too though.

Does the vegan stuff kill you less then or is it just as oil rich?

15 mins to make your own but should use it within 2 – 3 days.
The mass produced stuff has much longer shelf life which means it contains something chemical which rules it out for me.

something chemical

😂 ‘chemical-free’ mayonnaise is surprisingly flavourless as it is, essentially, not there 😏

Reading Harold McGee’s ‘the curious cook’. A whole chapter on mayonnaise. The main emulsifier in egg yolk is lecithin. He experiments with a few variations, using larger oil:yolk ratios, part-frozen yolks (4 hours in the freezer), adding lemon juice, vinegar, water, and so on. The commercial less-eggy mayonnaises are achieved with frozen yolks. Freezing thickens the yolk on thawing. Salt is an essential ingredient for effective mayonnaise as it thickens the yolk and helps separate the emulsifiers and protein aggregates into smaller ‘particles’: better emulsification and a clearer sauce. ‘A single egg yolk can emulsify many cups of oil’. Though as the oil:yolk ratio increases, shelf life decreases.

lidl’s mayo is superiorery…err.

Its eggcelent.