Which Mayonnaise do your prefer and ....

Have you tried Best Food's/Hellaman's olive oil mayo, and what is your opinion about it?

I'm a long time Best Foods mayo lover. I've tried going the low fat route, but they are awful, so we just use less regular mayo. Depending on what I am making I leave it out and substitute non-fat sour cream or a type of mustard. I've noticed the olive oil version in stores now, but they only offer it in the large jars. If I hate it then I am stuck with it. Can't find a smaller jar anywhere.

I tried the Hellman's olive oil - not impressed. I prefer the regular Hellman's or the Kraft over anything else I've tried - except for homemade in the blender.

Ditto Howie on the olive oil. It just seemed too thin and not mayo-ie enough. I'll take the hi-test, just less.

And though I've not done it, I've seen a video of making homemade with an immersion blender in an appropriate tall narrow container. Takes about 2 minutes! Or less.

http://www.youtube.com/watch?v=GbPF_rLpd9o

[Jenise]

Best Foods used to be better than it is now--the texture changed maybe 15 years ago, and that wasn't an improvement. The new consistency is more Jello-like. Not a fan of the Olive Oil version, thought it was greasy somehow.

Best commercially made mayo is the Spectrum organic made with Canola oil. Good flavor, texture and balance.

Jenise, thought you said something in an earlier post about saffola oil being your fave....maybe I have that wrong.

[Robin Garr]

Mary won't buy anything but Hellman's (which is the East-of-the-Rockies equivalent of Best Foods, right?) ... but occasionally we'll make our own from local free-range eggs and good olive oil - not a potent green EVOO - and that's awesome.

A pox on all mayos! Give me aïoli or give me death! Death by aïoli actually sounds kinda good...

[Jenise]

Jenise, thought you said something in an earlier post about saffola oil being your fave....maybe I have that wrong.

You outted me: I have two favorites. Saffola in the stores that don't carry organic products, but best of all worlds Spectrum Canola in the stores that do.

Best Foods used to be better than it is now--the texture changed maybe 15 years ago, and that wasn't an improvement. The new consistency is more Jello-like. Not a fan of the Olive Oil version, thought it was greasy somehow.

Best commercially made mayo is the Spectrum organic made with Canola oil. Good flavor, texture and balance.

Jenise, I didn't think you ate mayonnaise. Period. ??? Something about white creamy stuff...?

Regular Hellman's for us, too. We've tried others and just keep coming back.

Anyone make their own mayo on a regular basis?

I agree with Jenise about Best Foods not being as good as it was years ago. When I was growing up, I would stick a spoon in the jar and eat it that way. It was more creamy.

[Jenise]

Best Foods used to be better than it is now--the texture changed maybe 15 years ago, and that wasn't an improvement. The new consistency is more Jello-like. Not a fan of the Olive Oil version, thought it was greasy somehow.

Best commercially made mayo is the Spectrum organic made with Canola oil. Good flavor, texture and balance.

Jenise, I didn't think you ate mayonnaise. Period. ??? Something about white creamy stuff...?

Mayo has always been the semi-exception to that rule. I'm easily spooked by it in foods I don't make/control myself, but I love tuna salad, and that requires mayo. I use mayo as a binder in crab cakes, which since I catch Dungeness crab in my back yard I make often this time of year. I use it in potato salad, not that I make it often but, and I like it as the base for artichoke dips. That's pretty much it. I detest it on sandwiches or burgers, where 99% of Americans love it.

We use Cains All Natural (full horsepower) Mayonnaise. Unfortunately for most of you, it is regional.

We use Cains All Natural (full horsepower) Mayonnaise. Unfortunately for most of you, it is regional.

This product can be ordered easily online, but warns not to ship if there is a freeze anywhere along the way.

I have heard good things re Duke's (no sugar), and plan on bringing back a jar next time I'm in GA.
A jar of mayo lasts a long time in our house, but tuna salad needs a bit. We do make aioli fairly regularly , but fills a different need.

I have heard good things re Duke's (no sugar), and plan on bringing back a jar next time I'm in GA.
A jar of mayo lasts a long time in our house, but tuna salad needs a bit. We do make aioli fairly regularly , but fills a different need.

You can buy Duke's from Amazon or from the Duke's website. If you are interested, here is what Huff Post has to say about it.

http://www.huffingtonpost.com/2013/01/07/dukes-mayo-mayonnaise_n_2412033.html

Also available in the NYC area.

Cains here.

I prefer the full fat Heilman's/Best over all others.

Spectrum Safflower is creepy.

Hellman's in this house.

I bought Spectrum's to try, color is awful and I've only had one taste, but did not like the texture. I have not purchased anything with Canola Oil for years. It is made in Canada hence the name Canola, a combination of Canada and oil. Canola is an engineered plant. In addition to the genetic modification, the process of making Canola oil is troubling. The procedure involves a combination of high-temperature mechanical pressing and solvent extract, usually using hexane. Hexane! Even after considerable refining, traces of the solvent remain. Like most vegetable oils, Canola oil also goes through the process of bleaching, degumming, deodorizing, and caustic refining, at very high temperatures. This process can alter the omega-3 content in the oil, and in certain conditions bring the trans fat level as high as 40 percent.

I ordered a small jar of Dukes and it is not bad at all, a little more tangy than Best Foods, creamy, and I think I will like it. My first thought was tuna salad. I have a nice canned tuna supply right now from Island Trollers, so will try it this weekend.