To expand what Dan said about mayo in baking: while it may seem counterintuitive, if you think about it mayo contains all the helpful things for a cake. Egg, oil, salt etc but also the vinegar can react with baking powder in the batter and help with rising too. Mayo can be used to searing meat too 😊
Mayonnaise in chocolate cake was HUGE in the '70s and early '80s. I remember my grandmother doing it. It not only made the cake lighter, it was a lot moister, too. The emulsion trapped the liquid in the batter more-effectively, and I suspect the vinegar in the mayo as well as the salt (IIRC mayo has salt in it) probably did something to lock in moisture as well as make the texture lighter. And not just because it would have slightly enhanced the reaction with baking powder. I wonder if the vinegar also added a subtle tang to the cake, which would have slightly boosted the flavor.
@@sunspot42 Mayo is like peanut butter, it can be eaten with just about anything. That is why peanut butter and mayo sandwiches are great. Just before watching the video I had a couple of tortillas with mayo, peanut butter, and a slice of American cheese. Rolled ‘em up and ate ‘em.
@@KenS1267 Yeah? Going to have to try that! We’re a Hellman’s household. I don’t understand the Duke’s love, it tastes too heavy for me especially on artichokes
I grew up in Rhode Island. My mom exclusively bought Miracle Whip so I didn’t taste real mayonnaise until I was a teenager, and it was life altering! I love all mayonnaise, but probably love Hellman’s the most.
Correction - there is no REAL MAYONNAISE. There is only MAYONNAISE and the rest of the artificial junk that has the audacity to call itself Mayonnaise. I'm French. Please do not use the word Mayonnaise to mean anything else.
@@beep_boophonestly, Europeans don't have a right to talk about the authenticity of anything after their parmesan and champagne bs. It's all a farce so they can artificially inflate prices
i grew up in Mass. Hellman's only. My partner, she grew up in Warwick. She always had Miracle Whip. She now has to have both in the fridge at all times. (We live in providence.)
Grew up in the Midwest and ate Miracle Whip and tuna almost daily. Kenji taught me how to make mayo with an immersion blender and it transformed my cooking habits, I use it all the time now.
I am Belgian, and we are really serious about mayonnaise, which is the go to sauce to eat with our fries (who are not French! 🙂). Anyway, we are so serious about it that the composition of mayonnaise is regulated here : at least 70 per cent fat and 5 per cent yolk. That explains probably why we buy almost only local brands such as La William or Devos Lemmens. I never buy any, I always make my own mayo. I like to prepare it with 3 egg yolks for about a pound of mayo to which I like to add one egg white to make the mayo a bit more light.
Grew up in Peru with home made mayo. Watching Dan bring Peruvian Cuisine to the mainstream almost made me cry 😂. Now in the US I'm a Kewpie or Dukes guy but still prefer it home made.
Grew up near Chicago, my parents loved Miracle Whip. I tasted mayo for the first time at about age 5 and not only did I love it, I could not eat MW ever again. Hellmans/Best Foods! Have also tried Dukes but it’s Hellmans or bust.
I think it was a Chef John quote, herby paraphrased, with which I totally agree,: "Use any store-bought mayonnaise you want, as long as its name rhymes with Mellman's." I also agree with him about not using the low fat stuff. Ever. I grew up in Texas; my mom used Miracle Whip; I grew out of that.
From SA, I too grew up with Miracle Whip. Maybe my folks started buying it in the 50’s & just never changed? Was Hellmans even available in Texas then? When I discovered Hellmans, never looked back. For special I do make my Mamaw’s homemade mayo recipe.❤
I’m in Canada. Hellman’s. Hands down.. , but would love to try 1 or 2 besides Hellman’s that you mentioned. Thx again , Dan, please continued your quest
I'm Peruvian and if I want Mayo, I always go for Moyonesa Alacena which is a Peruvian brand. They also do aji amarillo and our other staple sauces. They are often available online.
I grew up in Poland and over there the preferred Mayonnaise is quite a topic ;) you're (mostly) either a "Kielecki" or "Winiary/Dekoracyjny" person and people can have quite strong opinions about it. After I moved to Germany I was quite disappointed with the mayonnaise here, but you can get polish mayo quite easily. One day I bought Kewpie in an asian store - it tasted great... then I found out that it was produced in Poland 😅 But you can also find imported japanese Kewpie here - it's a bit different, but also great. P.S. I like both Dekoracyjny and Kielecki ;) there are even memes about it and some polish public figures even take part in this "mayonnaise war".
Grew up in Columbus, Ohio eating Hellman's, which remains my preference for store-bought mayo, but I never buy it anymore. I make my own at least once a month using using eggs that I pasteurize with a precision cooker (sous vide). It's so easy. A wide mouth mason jar is a little snug but a near-perfect fit for my immersion blender and a few week's worth of mayo. I've experimented with flavors and the winning formula for me uses red wine vinegar (instead of lemon juice) and a generous bit of white pepper. It never occurred to me before, but perhaps this is closer to the Hellman's flavor of my youth. From July to December, I eat a fresh salted tomato sandwich every day with my homemade mayo, and now I understand how it works. Thanks, Dan!
When I make my homemade salad dressing (oil and vinegar based), I whisk in a tablespoon of mayo then transfer to a cruet for serving. The mayo keeps the dressing mixed so no shaking is required. I also like the creaminess it imparts.
As somebody who is not a fan of mayo (or aiolis, though that garlic+olive oil+salt thing sounds alright), I have always struggled to understand why. Thanks to Dan, I can now put it into words: too many elephants. Thanks Dan!
Try toum. It’s a Lebanese garlic “sauce”. Think of it as an eggless garlic Mayo, heavy emphasis on the garlic. It’s delicious with grilled meats. Garlic + oil (preferably neutral, olive oil tastes too strong) + lemon + salt.
@@IEdjumacate I think aioli is just another name for toum. 😉 BTW, according to J. Kenji Lopez-Alt, olive oil easily gets bitter when you whisk it too hard or blend mechanically for too long.
Born and raised in Gergia and grew up with Miracle Whip, but my preference now is Blue Plate. A close friend of mine from elementary & high school, his mom used mayo in her chocolate cake. DELICIOUS!
Dear Dan, I grew up in France, in Paris, lived in New York for ten years and am back in Paris. My favorite mayonnaise is the brand Maille and called "Mayonnaise fine". It is amazing with a tiny hint of mustard and lemon. I also like the "Mayonnaise Fins Gourmets" by Maille because there is a little bit of grainy mustard in it. Hope you try this brand. For me, it is the best, comes from Dijon where mustard was produced in France.
Also as a side note, when making mayonnaise at home, try using a Dijon where the shelf life has expired for about a year, I don't know why, but there is something to the tang it adds that is really tasty.
I grew up in North Carolina eating BLTs with Duke's on them. To me, there's nothing else like it. By the way, if you think that's a thick slice of tomato, you clearly don't grow your own. Bless your heart. I love to use mayonnaise to mask fish for baking, because it really holds in the moisture, and you can get crumbs to stick to it to make a nice crust.
This veered just enough into science to awaken my nerdy side, then you flipped back to everyday terms and relatable recipes of merit. Thanks for another tasty episode, Dan!
I grew up with Hellman’s, but I too have learned to love Duke’s and it is my choice for cakes. I feel you neglected to sing the praises of mayo’s magic ability to add something to a dull sauce and make it bright and creamy. I also use a whole egg and my nutri-bullet with the smallest cup to make mayo. The high speed tool also makes a decent garlic and aquafaba aioli. As a pet lover, my freezer often has plain pressure cooked chicken parts. They have no salt in cooking, but if I paint them with herb laden mayo and reheat and then briefly broil in the oven, then yes…tonight I stole my cat’s chicken dinner. So easy to be able to do this a piece or two at a time. And If I try this technique with BBQ sauce it takes a bit of mayo to make it cling in the heat.
North Carolina born and bred! Duke's is the only mayonnaise we use and have used for generations! For those of you who use Miracle Whip....bless your hearts! We'll put you on the prayer list! Heaven on earth = thickly sliced "yard mater" on white bread slathered with Duke's and sprinkled w salt and pepper! Sweet tea to wash it down! Lots of napkins to catch the juice as it flows down your chin! Summertime bliss!
Duke's all the way! I grew up in South Carolina. I appreciate Kewpie Mayo, but definitely think of it as a different thing. Duke's started in SC and still had a store there for a long time (they might still?) Growing up, we would always get sandwich spreads from there for my Mom's family Christmas!
Growing up my family had both miracle whip and mayo. I would only eat miracle whip. I was also known for dipping lettuce directly into the jar 😂. Grew up in Iowa. Now I eat mayo. Currently live in Chicago and I’m pretty sure Portillo’s famous chocolate cake use mayo in their recipe!
I grew up in South Carolina in the 1950's. My mother, originally from Virginia, always bought Hellman's mayonnaise. I moved back to South Carolina (from New York) after retirement a few years ago and switched to Duke's mayonnaise.
I grew up in Brooklyn with Hellmann's. I remember one day my dad thought he'd economize and bought a jar of Kraft Miracle Whip. That. Never. Happened. Again. 😂 Also, a big thanks to Lan Lam for the food processor version. I am one of those people who cooks a lot but have been afraid to try making homemade mayo because of the salmonella risk - I've had salmonella twice in my life and it was hell. (P.S. Looking for one for making mousse as well).
My husband got salmonella from some ground beef that was recalled by the CDC but not pulled by The grocery store (according to our local health dept. in Maricopa County) instead the store just discounted the meat. Drs. & health dept. were shocked I didn't get sick too. Anyhow 2 months of pure heck which shocked his body so badly he developed IBS-D which causes him problems daily which he'll have to live with for the rest of his life. So we can both understand your comment. I still make mayo & haven't had any adverse reactions. But sadly we are a medium well household now & no more medium rare meat.
Supposedly you can buy pasteurized eggs or even pasteurize your own, but I've not found them in the rural area I live in, and I'm too lazy to do my own. The one time I did make mayo, I just went out back and grabbed a fresh egg from my chickens lol.
I don't think that Miracle Whip is technically mayonnaise, and so in the video, it should not have been included with the others. It has significant vinegar and sugar, whereas mayonnaise does not. I grew up on it and liked it in childhood, but at some point, it seemed too overwhelming for the tuna sandwiches we used it for. But, my brother still liked it, though I'm not sure if he just used it for tuna sandwiches or other things. Imo, Miracle Whip could still be its own, unique condiment, but they should cut the vinegar and sugar down by half at least. It reminds me a little of chocolate bars (such as Hershey's chocolate bars), which nowadays are just chocolate sludge, whereas in the past they used to "snap," like chocolate bars are supposed to do. It's like the "food" is used as a medium in which to overload up the sugar and whatever.
@@epowell4211 Steve at Serious Keto has a video making home made mayo, and shows how to pasteurize eggs in the microwave... it took something like just seconds
I grew up in Portland, Oregon, and my favorite mayo is Veganaise Original, since I'm vegan. I absolutely love mayo, especially generously slathered on veggie sandwiches with allll the fixings: yellow mustard, salt/pepper, sweet siracha salt, salad dressing, drizzle of EVOO, banana peppers, sliced olives, etc........ it's so flavorful, but the mayo really brings it together.
Blue Plate mayonnaise is made in New Orleans and it has won taste tests amongst the competitors. I would get it shipped to my home when I lived in Connecticut. PS I always eat a BLT on the morning of my birthday!
Dan, I truly appreciate your love for food, cooking and teaching! I grew up just outside of NYC and we were a Hellman's family. Later in life I tried others, by Hellman's had the nostalgia that the others cannot surpass.
I’m from the Southern California Coast and grew up on Best Foods Mayonnaise… which I still love. I’m also a fan of Kewpie Mayo and have been making homemade mayonnaise for over 40 years (much more now since learning Kenji’s immersion blender technique). Great presentation Dan!
I make my own mayonnaise, 1 egg, 1 cup olive oil, 1 tsp mustard, 2 tsp lemon juice, 1 tsp salt. Hand blender in a pint jar. I grew up in the south, my mom used miracle whip, which I hated. I finally had real mayonnaise in high school and I was hooked.
Grew up with Miracle Whip here in AZ. Now I prefer avocado Mayo, but learning to make Mayo may change my mind. My favorite use for Mayo is as a salad dressing. Salad is a summer necessity here in AZ.
It’s summer time 🎉it’s time for Tomato & Mayonnaise sandwiches!!! Just saying, probably just a Deep Dirty South Thang. 😂 Perfect tomato & mayo sandwich consist of heirloom tomatoes, Blue Plate mayo & Evangeline Maid bread with fresh cracked black pepper & salt.
Born and raised in Phoenix, AZ and I was raised with Miracle Whip, as well as my dad (he came from Ohio), and my mom who is first gen American (her family is from Mexico). My nostalgic -I miss home- sandwich would be a slathered with Miracle Whip turkey sandwich. I dislike store bought mayo, so I can only stand Miracle whip!
@@Ozzy1613 If you're ever in Jersey during peak tomato season, definitely try to find a farm stand and pick some up. I will go hours out of my way to make Jersey tomato sandwiches. Perfection!
I grew up in Quebec, but my mother grew up in Czechoslovaquia and learned to cook in France. She used to make her own aioli (so delicious and totally not the same as mayo), usually to go with salmon and veggies.
My siblings and I all love mayonnaise, we got it from my 85 year old father who grew up a mayo lover, and we put it on everything, in burritos, a spoonful into a plate of refried beans with some salsa (or in bowl of frijoles de hoya/ soup beans) and a spoonful mixed into a serving of Mexican rice is great too! I've been mixing mayo with homemade salsa as a dipping sauce since the early70's, long before the Sriracha/Huy Fong Foods company existed. Born and raised in Los Angeles, I grew up on Best foods, but I discovered Dukes a couple of years ago and I like it just as much! Try this, one large (or 2 medium) avocado/s chopped or mashed, mixed with a couple of spoonfuls of diced onion, tomato & cilantro, salt and pepper to taste, mix everything together with a generous spoonful of mayonnaise and your favorite salsa with a squeeze of lemon or lime juice, for a quick and delicious Guacamole!
I made mayo based off of chef Jean Pierre's recipe (mostly) a few days ago. Best tuna and chicken salad sandwiches I've ever had. Made fried chicken sammies with homemade pickles and a smear of the mayo. I need a new batch tonight.
I grew up in Michigan and we always had Miracle Whip as well. Wasn't until I left home that I discovered it wasn't mayo. Hellman's has been my brand of choice but am eager to make some of my own.
I grew up in a 'Miracle Whip' household, and I always enjoyed it. It took me 60 years to discover the awesomeness of Hellmans, which is all I buy now. I have never purchased an aioli, but it is definitely going to be on my grocery list. I love dipping french fries in mayo!
From ny/nj and it’s Hellman’s in a jar, preferably glass, for me. There’s something weird about the squeeze bottle. I’ve tried all the others Dan shows and I just keep coming back to Hellman’s. I do love homemade when I get it right. Thanks, Dan. Love your videos!❤
Grew up in NY loving my Helmans. Been in Charleston SC for 5 years now and leaning towards Dukes. But just started making my own. 2 cups Extra virgin olive oil, 2 whole eggs, table spoon mustard, white vinegar, dash of salt, garlic and onion pepper Mix with my immersion blender. Tastes great
Duke's, all the way! Born and raised in Virginia, but have resided in North Carolina for over 50 years. Recently I discovered the McCormick brand "Mayonesa" with lime juice in the Hispanic section of the grocery store, and it's pretty wonderful, especially on a tomato sandwich. I think I'll be alternating between the Duke's and the Mayonesa from now on.
Hi Dan! I grew up in NYC and Hellman's mayo was king at home. As a well travelled adult, we now have big-as-your-head sized jars of Hellman's mayo in the refrigerator next to andalouse (a delicious spiced mayo from Belgium), and bernaise sauce.
Former Hellmann's kid here (my cousin and I would eat Hellmann's mayo sandwiches on Wonder bread in the late 70's), but last year I tried Dukes and I prefer it! Over the past couple years, Hellmann's has a taste of rancid oil, and the addition of sugar is off-putting. Maybe Covid supply-chain issues with their oil? I don't know, but I'm done. I do make my own mayo on occasion, but I ordered Duke's online, and that is my preferred everyday mayo now. I tried Kraft Miracle Whip once at a cookout in my late teens, and I wanted to hurl. It is also wonderful to make mayonnaise because one can use specialized flavors. For instance, I add tarragon vinegar if I'm making mayo for coleslaw; cider vinegar for potato salad, etc... I've had Kewpie- very nice, but not for everything. I would like to try Blue Plate- probably a special order in northern New England, like Duke's. Also, adding a teaspoon or so of store-bought, prepared mayo to a homemade mayo adds enough preservatives to extend the fridge life by two weeks! Crazy, but it works. Great video, thank you for exploring.
I grew up in Indiana, and we had Hellman's. I know it's not mayo, but I will always have a place in my heart for the turkey sandwiches with Miracle Whip we had at my grandmother's house on the day after Thanksgiving.
Great segment, Dan! Grew up in Eastern Canada. Childhood mayo was Miracle Whip. My mom would make her own mayonnaise , especially for seafood dishes. We all thought it was weird and gross. Hellman’s gal now.
Grew up in Toronto Canada...Miracle Whip was always in our fridge and I thought that was mayo 😝😝😝 When I moved out and starting eating better food, I discovered mayo...Hellman's is it for me but I'm open to trying some of the gourmet ones. Thanks Dan. ❤
I grew up on Miracle Whip. Mayonnaise is much better. So I've been reading labels. Most mayonnaise contain a bioengineered food source, whatever that is, I don't know. I found McCormick Mayonessa. It has a hint of lime. And no bioengineered food source, yet.
Ohh boy, how I do love mayo. Grew up on Best Foods, but I have discovered Dukes and I am in love. Thanks for the tips Dan! I’ll get into making my own this weekend!🎉
Same here! I grew upon Best foods but discovered Dukes a couple of years ago and love it! But I haven't had any luck convincing my 85 year old father to try Dukes, he's a die hard Best foods guy.
Colorado native here. Grew up with Miracle Whip, and still prefer it in certain applications. Use Hellman’s whenever mayo is called for but don’t want the added sweetness of MW. Recently discovered Kewpie, and I am loving it!
I'm not really a mayo fan. But the video was excellent, so I'm a Dan fan! My all-time favorite chef is Alton Brown and this video made me think of AB and Good Eats. Well done!
As a youngster Mom had only Miracle Whip salad dressing in the house. I later found Hellmann's is what I prefer, mainly because I can't get the other brands that were mentioned. West central Wisconsin.
I'm from Thailand and I have no preferred brand of mayo because we don't buy mayo for our homes 🙂 It's not in Thai cuisine and not in modern Thai homes as well. You can find it in grocery stores to make western cuisines though. It's still a very western ingredient (and we never were colonized by westerners so maybe that contributed).
Growing up in South Louisiana, my mom only bought Blue Plate. It was literally the only mayo I had in my fridge for the first 45 years of my life. I tried Hellman's maybe once or twice at friends' houses, but it was never really a contender. However, I'm a converted Duke's man as of about four years ago.
Although I grew up on Hellmann’s mayonnaise, I now carry only two brands in my pantry and refrigerator: Blue Plate and Duke’s mayonnaise. Both are excellent, both are from the south (where mayo is king in the US), and both originated in the early 20th century.
I grew up in Ventura, California and prefer Best Foods. I’ve tried others but they just aren’t the same as a condiment or as an ingredient. I like to put some mayo in mashed potatoes, it helps make them fluffy and keeps them beautifully white. And I totally agree about the BLT! 😊
I live in Brazil. Grew up with Hellmann's as the "good option", my parents often having to buy cheaper stuff. After tasting a local brand's Premium-labeled mayo (Hemmer Premium), Hellmann's tastes like garbage in comparison. I have no idea how they do it. As for international brands, Heinz makes a good mayo too. If you reading this has the chance, try homemade mayo, it's entirely another level. Speaking of mayo and Brazil, here it's common to have "green mayo" on most fast food places. It is mayo blended with usually parsley, chives, and garlic. It does not keep for more than a day, since no preservatives are used. It's awesome!
I'm from Toronto. Hellman's mayonnaise was the first product I ever expressed a brand preference for - when I was 10 (after mum tried to pass off some store brand!) Years later, I wrote to Hellman's and let them know that fact when they released a new version in a squeeze bottle - which I thought would be super convenient. But it was terrible and when I looked at the ingredient list it was a totally different formulation. I felt that Hellman's had betrayed the trust I had placed in them. We always keep a jar of Hellman's and a bottle of Kewpie on hand because they are different products with different applications and I love them both (I will also eat either by the teaspoonful). But I was not aware of Duke's and am now suffering FOMO and obsessed with trying to find out if we can get it here in Canada! Thanks for nothing, Dan! Also, while it did happen very occasionally in Canada, we really noticed when travelling as a family in the U.S., that a) when we asked for vinegar with our french fries they'd look at us like they had never heard of such a thing, and b) when we asked for mayonnaise for our french fries they'd bring us packets of MiracleWhip, as if it bore ANY relationship to mayonnaise!!!!!!
My mom used to make a chocolate Mayonnaise cake quite often. It was a wonderful cake! My favorite mayo is Hellman’s. My dad was in the US Army so I’m kind of from all over!
Growing up in rural northeast Ohio, Mom always bought Miracle Whip. I'm not sure why that was her preference, as she didn't mind having mayonnaise on sandwiches when out to eat. When I moved out, I moved on to Hellmann's as that seemed to be of a better quality than Kraft. I moved closer to Cleveland and found The Ojai Cook's Lemonaise when perusing the Whole Foods when it opened and that's been my mainstay since. I gave Duke's a try when I saw it in the store, since I was curious about what the Southerners were raving about. It's serviceable, but I love the lemony goodness of the Lemonaise. I do keep Kewpie on hand because the consistency and the MSG in it just makes mayo-based sauces better!
I grew up in Northern Ontario Canada and my Mom never used mayonnaise, it was always Miracle Whip. I tried many different brands of mayonnaise over the years and found them bland. I even made my own and hated it. 7 years ago I was shopping in my local Asian market and decided to buy some Kewpie mayo. I almost immediately fell in love with it; to me it seemed a bit eggy, though I know it was probably msg that tickled my taste buds. I still use Miracle Whip on certain sandwiches, like egg salad or tuna, but the rest of the time, it's Kewpie for me. The bottles they come in though - so annoying.
Never been a Miracle Whip fan. Too sweet. Dan, to kick your BLT up a notch and make THE best BLT ever .... spread some pesto on top of the tomato. Also, cut those bacon pieces in half, or more. That way, you're sure to get bacon in every bite of that sandwich! Thanks for your mayo video!
I grew up in Peru and my favorite brand is Alacena. You can get it online or in mexican grocery stores. The taste is amazing. It's extremely tangy, a little sweet but also salty at the same time. You need to try it.
Please, no judgement! I am a Hellmans lover. HOWEVER… my MIL’s potato salad recipe is a family favourite. Many years ago she gave me the recipe, and taught me the technique to making her potato salad. As she declined into Alzheimer’s and eventually passed, the responsibility of potato salad landed on me. And her potato salad uses (no judgement please!) Miracle Whip Lite (gasp!!). I’ve tried to make it with mayo. It just wasn’t right, even though I wanted it to be. Mom was an amazing cook that I learned so much from. I just can’t mess with her recipe! (I’d be disowned from the family, and for the most part, I like them all). This is the ONLY time I use Miracle Whip. South-western Ontario, Canada
I've been told I'm a brand snob when it comes to condiments. I can't argue against it. Grew up in Chicago and we were a Hellmann's household for sure. Miracle Whip was around if we wanted something tangy, but we never called it mayo. Mayo meant Hellmann's. I love that you asked for comments on brand preference. As I said, I'm a brand snob with condiments. Always willing to chime in on which brand is the right one.
I live in Montreal and my favourite mayo is President's Choice mayonnaise that is made with a part of olive oil. What I like is that I no longer have to make it because that's how I've always made mayonnaise, adding a bit of virgin olive oil to it. I think I learned that from Julia Child, way back.
I grew up in Seattle (and still live in the greater Puget Sound area), where Best Foods (aka Hellmann's) mayo rules. I've tried others over the years, to include Duke's, Blue Plate, and real Japanese Kewpie mayo. They each have their place. But Best Food's remains my go-to for classics like BLTs and tuna fish sandwiches 😊.
I grew up in Japan. There was always Kewpie mayonnaise in the fridge. When I moved to the US, I found Kewpie was hard to find and expensive around here. Then, I met Hellmann's. I tried a couple of different brands, but Hellmann's has always been my favorite... besides Kewpie.
I grew up in a divided mayo household. Some of us like real mayo, others preferred miracle whip. I was a mayo kid. Specifically kraft mayo. I switched to dukes about 4 or 5 years ago and that's the one I still use lol Duke's won me over.
I grew up in Virginia, and as a kid, I would come home from school every day and make a Mayonnaise Sandwich! All Mayonnaise made with quality ingredients is fantastic. I prefer different brands based on what I am doing with it. Recently, I tried Suaer's brand made in Richmond, VA, for deviled eggs. Going hack for more!!! Also, I love Dukes, Kraft, and McCormick Mayonesa made with lime juice. Hellman's is among the "any port in a storm" category, and I will gladly use it on a Mayonnaise Sandwich! I'm eating one right now!!! Love a Pickup truck load!!
I'm only a recent mayo convert, but my fav store bought brand is Kewpie. Tangier, richer, a touch of sweetness compared to standard mayo. Good for egg salad or as a condiment on other foods. That said, if I'm just putting a dollop on a sandwich, Best Foods definitely does the job too, better than other brands I've tried.
I have always been a Miracle whip fan growing up the the middle of the middle of the country. However, I have expanded my tastes as an adult and I always keep 4 kinds in my fridge - Dukes, Miracle Whip, Kewpie and Veganaise - there is a place for each. But in a BLT at the height of tomato season, it's all Miracle Whip all the time.
Here in The Netherlands the classic for me is Calvé mayonnaise. Slightly sweet, but not too much. I make fresh mayo most of the times, but sometimes nothing else will do...
If you prefer sunflower oil mayo rather than rapeseed oil, give Jean Bâton Organic No Sugar a go. It's somewhat expensive, but it is the closest to homemade I've found in the Netherlands.
I was a Helman's kid growing up in Wisconsin, and now I'm a Best Foods guy after having moved to AZ, west of the Rockies. I do agree that mayonnaise is a miracle condiment. I mix all kinds of stuff into it to add interest to sandwiches. When we open a can of chipotle in adobo sauce, we freeze the unused portion in a zip bag and then slice off a bit, chop it and add it to the mayo for our sandwiches. Or thaw and mix in a little frozen basil pesto. Or add a garlic clove microwaved for 10 seconds then minced, a squeeze of lemon and a little minced anchovy for an awesome Caesar mayo perfect with roasted chicken on a sandwich. And you're right, it's awesome plain on a BLT. Extra mayo in that application, please.
Grew up in the Pacific Northwest eating Miracle Whip on most sandwiches and in potato salad, and it's still my preference for most sandwiches and potato salad. But I definitely love Best Foods mayo on my BLTs, slathered on both slices of bread. I've been meaning to try homemade mayo, and all those delicious tomatoes coming out of the garden right now are convincing me to pull the trigger on one of these recipes that Dan shared. Thanks Dan!
Miracle Whip is not, and never was mayo. It is a "salad dressing". I have exactly one recipe I make and love that absolutely has to have Miracle Whip, and not mayo. Other than that, MW is useless, at least to me. I'm fascinated that so many people grew up thinking that MW=mayo!
When I make mayonnaise, I use a food processor and frozen oil that I dump in all at once. Super easy and it always works perfectly. For store bought, I prefer Duke's.
I make probiotic mayo. I just add two tablespoons from my 1st ferment batch of Kefir water to the other ingredients then cap the jar and leave it out at room temperature for 7,8+ hours, then refrigerate. The fermentation makes it last about 3 months instead of days, and it has way more health benefits than regular homemade.
Hellmann is the one in my family. Grew up and still live in NH. LOVE this content. I made mayo once recently using the immersion blender in a Ball canning jar( delicious!) but was concerned about the raw egg. I even tried to find pasteurized eggs ( no go). Thanks for the tip on how to do that at home. Will definitely try again. Always love your segments- I learn so much.
I prefer Best Foods, so obviously I am West Coast. That being said, I grew up with Miracle Whip which I find unpalatably sweet these days (and I am not sure if it is technically mayonnaise). I do use quite a bit of mayo and often mix it with all sorts of different flavorings. My spouse despises mayo which is a challenge at times. BTW, I do enjoy the "real" aioli and make it from time to time, in fact, that is why I bought a mortar & pestle. . My fave BLT is the Cook's Country version with fried green tomatoes. I could eat one of those everyday. My favorite emulsion sauce is Hollandaise and its variations, so I would love an episode featuring that sauce. :) Thank you for another great episode!
I grew up in the UK and moved to Australia when I was 14. We were a Hellman’s house when I grew up, and I never really liked mayonnaise. When I first tried a Katsu Chicken bento there was this AMAZING sauce on the side. Blew my mind when a friend told me it was mayo. Been a Kewpie fan ever since. As I learned to cook I started to like all mayos, but Kewpie is still king. When I make mayo at home, I emulate the Kewpie flavour - most importantly the MSG.
I grew up on the east coast with Helmanns, and switched to Best Foods when I went to school on the west coast. We also always had a jar of Miracle Whip for when whatever we were eating called for something different than "plain" mayonnaise. I still spread mayo on one half of my sandwich and Miracle Whip on the other! And thanks for the MSG info on Kewpi. That's a migraine trigger for me so I appreciate the warning. I usually read labels carefully but was thinking about ordering it online to try it and hadn't checked the ingredients. Will definitely check the ingredients on the Peruvian brands and Dukes which I would like to try now!
I grew up on Hellman's here in St. Paul, MN. I never really had any allegiance to it, but it was a quality product and I appreciated its hint of lemon flavor. I had read about 10 years ago that Unilever changed its formulation, and that coincides with my noticing it doesn't quite taste as I remember it did as a kid. Today I use Duke's and I haven't looked back. It's very difficult to find here since it's a southern brand, but I order it direct from Sauer Brands and pay a premium to have my now-favorite mayonnaise, which is luscious, has a nice subtle apple cider vinegar tang, and most importantly NO SUGAR in it.
Grew up in Florida, but my dad was from Wisconsin and mom was a military brat who lived all over. We always had Helmann's when I was young, and I used that for years after moving out, but around 5-10 years ago I tried Dukes, loved it, and I've bought that ever since. I'll still eat Helmann's I'm not snobby about it, but now I'm gradually converting my dad, too.
Me crié en la isla “Tortuga”. La marca popular y que mi madre compraba era “Kraft”. Es un producto calidad promedio. ¿Porque? Producto terminado es ligeramente ácido al paladar (De niño nunca hubo en mi casa un pH-metro). Otra marca era “La Torre del Oro”. Desconozco por qué la madre no la compraba. Al paladar ésta última tiene sensación de menos cuerpo en el paladar. Dan, muy buena presentación. Gracias.
Grew up in southern Arkansas with miracle whip, but came to love Hellman's more. I still use miracle whip for specific things like cottage cheese + tomatoes, deviled eggs, etc. Kewpie is always in my fridge nestled against my Hellman's, too.
Grew up in Seattle in the 60's & 70's on Miracle Whip...transitioned to mayo as an adult...have barely touched Miracle Whip since early 80's and just LOVE making dips, spreads, sauces etc. with mayonnaise - especially as artichoke dip. Don't have a brand preference...been using Trader Joe's organic mostly...but found Kewpie at Costco recently and it's working well too. Best Foods does a great job. I've been using McCormick Mayonesa with lime juice when down in Mexico and tried it on the outside of bread for grilled cheese. Love the even spreading/browning and taste - just add a few specks of pickled jalapeños and volverás por más! 🌶 Thanks to you and your crew for creating fun food-meets-science pieces...ala Alton Brown.
Grew up in San Antonio, with Miracle Whip at home. My Mamaw made her Mayo from scratch & it was the best!! So when I started doing my own grocery shopping, I got Hellman’s or Duke’s. Now I gotta find some of that Kewpie!!❤
I am from Pennsylvania. I grew up with tomato and lettuce sandwiches for my lunch pack (in the forties),but when I grew up and made my own, I added the bacon and some fresh onions, so I make BLTO sandwiches. I use fresh leaf lettuce and tomatoes, both from my garden, two pieces of bread either toasted very lightly on one or both sides, or not toasted at all, liberally slathered with mayonnaise. My daughter much prefers Miracle whip, which is not legally allowed to be called a mayonnaise, but is technically just a salad dressing. Mayonnaise evidently has to conform to certain ingredient formulation, Just like marmalade does. I don't have a favorite brand, and generally just buy what is the best price. I have never tried Kewpie.
Born and raised in B'ham, AL - lived all up and down the east coast the past 20 years. I love homemade mayo, however, Duke's in the best store bought mayo (fight me and all my Southern friends and relatives) . Also, there is something special about the Chick-fil-A Mayo!!! Order FRESH fries*, open several mayo packs, mix with ketchup to make best Fry Sauce. I never leave Chick-fil-A without a taking a pocketful of Mayo packs. 🤣Years ago I worked at a specialty food and catering business in NC, and we used Heavy Duty (commercial) Duke's mayo, mostly for the best Chicken Salad and Pimento Cheese in town! * You can ask for Fresh Fries, they a a dedicated button for that - If you didn't know, now you do!
Grew up in Bakersfield California 1961 to present. When I was young my mom only bought Miracle Whip and she used it on sandwiches, dip for apples and cheese and in Ambrosia Salad. When I was married in 1984 my wife only bought Best Foods mayonnaise and I switched immediately and never had Miracle Whip again! I recently found some Dukes Mayonnaise and it’s really creamy and nice!
Grew up in Quebec, Canada. We had Miracle Whip and Hellmann's. Miracle Whip is what I reach for when making egg salad. It just adds the right tang to eggs that match the crisp lettuce and pillowy soft bread. Hellmann's is for everything else, and for making flavoured mayo. Lately, I have been making my own mayo since I usually have the ingredients on hand, but I don't always have store bought mayo. I do make my own aioli if I'm feeling decadent, otherwise a little mayo with good quality garlic powder will do me (add a scant pinch of cayenne and you have something really special).
McCormick is the best, with that drop of lime. I make mayo with standard hand mixer on the lowest speed, and while mixing and slowly adding the oil it ads micro air bubbles too. My family likes it extra thick. And we don't add sugar. Just one yolk, spoon of mustard, teaspoon of salt, and in the middle of making two tablespoons of vinegar. Usually it is half of the one-quart bottle of oil.
Best all time sandwich sauce is old-time Durkee Famous Sauce. Yes, my mother was from Chicago and my father West Virginia. Using it on avocado toast is fabulous! Enjoy! PS I also use Hellman’s and Duke’s. Kuepie is too sugary and tastes like Miracle Whip that doesn’t work for me.
Miracle Whip all the way here in Ontario, Canada. I use this to make Nani's (three granddaughters) 'Special' sauce, Mayo, season blend (I make my own onion/garlic powder, lemon pepper, celery seed & parsley) and a touch of hot sauce (Frank's). Perfect on a toasted bacon & tomato sandwich. YUM. Love your segments!!
I grew up in Northeastern Illinois -within 40 miles of downtown Chicago. We’re big Hellman’s fans. Traveling for work has introduced me to Kewpie’s also. Delish!
I loved the tone of the video -- fun and lighthearted without being overly silly! Very informative. And to answer the question, Duke's Hellman's and Kewpie!! They all have different uses in my kitchen.
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I'm from upstate NY. In my house, Hellmann's rules. Kewpie is for dipping. And miracle whip is a crime against humanity.
To expand what Dan said about mayo in baking: while it may seem counterintuitive, if you think about it mayo contains all the helpful things for a cake. Egg, oil, salt etc but also the vinegar can react with baking powder in the batter and help with rising too.
Mayo can be used to searing meat too 😊
James Spader's character on The Blacklist used mayo as his key tutorial ingredient for his granddaughter's chocolate cake.
Sold me😅
Mayonnaise in chocolate cake was HUGE in the '70s and early '80s. I remember my grandmother doing it. It not only made the cake lighter, it was a lot moister, too. The emulsion trapped the liquid in the batter more-effectively, and I suspect the vinegar in the mayo as well as the salt (IIRC mayo has salt in it) probably did something to lock in moisture as well as make the texture lighter. And not just because it would have slightly enhanced the reaction with baking powder.
I wonder if the vinegar also added a subtle tang to the cake, which would have slightly boosted the flavor.
@@sunspot42 Mayo is like peanut butter, it can be eaten with just about anything. That is why peanut butter and mayo sandwiches are great. Just before watching the video I had a couple of tortillas with mayo, peanut butter, and a slice of American cheese. Rolled ‘em up and ate ‘em.
My aunt, who was a great Southern cook, would use mayo in her corn bread.
@@KenS1267 Yeah? Going to have to try that!
We’re a Hellman’s household. I don’t understand the Duke’s love, it tastes too heavy for me especially on artichokes
I grew up in Rhode Island. My mom exclusively bought Miracle Whip so I didn’t taste real mayonnaise until I was a teenager, and it was life altering! I love all mayonnaise, but probably love Hellman’s the most.
Correction - there is no REAL MAYONNAISE. There is only MAYONNAISE and the rest of the artificial junk that has the audacity to call itself Mayonnaise. I'm French. Please do not use the word Mayonnaise to mean anything else.
@@mjremy2605It’s only Mayonnaise if it comes from the Mayonnaise region of France?
My dad liked Miracle Whip, so we had both in the house. Mom kidded him that Miracle Whip was lowbrow.😅
@@beep_boophonestly, Europeans don't have a right to talk about the authenticity of anything after their parmesan and champagne bs. It's all a farce so they can artificially inflate prices
i grew up in Mass. Hellman's only. My partner, she grew up in Warwick. She always had Miracle Whip. She now has to have both in the fridge at all times. (We live in providence.)
Grew up in the Midwest and ate Miracle Whip and tuna almost daily. Kenji taught me how to make mayo with an immersion blender and it transformed my cooking habits, I use it all the time now.
I am Belgian, and we are really serious about mayonnaise, which is the go to sauce to eat with our fries (who are not French! 🙂). Anyway, we are so serious about it that the composition of mayonnaise is regulated here : at least 70 per cent fat and 5 per cent yolk. That explains probably why we buy almost only local brands such as La William or Devos Lemmens. I never buy any, I always make my own mayo. I like to prepare it with 3 egg yolks for about a pound of mayo to which I like to add one egg white to make the mayo a bit more light.
How do you use so much mayo without it going bad???
Your recipe sounds really good!!!
Would you please share the recipe, especially exactly what oil you use to make it! 🙏
Pasteurize the egg. It will last at least a couple months.
Love me some Mayo on my fries that aren’t French wither
Grew up in Peru with home made mayo. Watching Dan bring Peruvian Cuisine to the mainstream almost made me cry 😂. Now in the US I'm a Kewpie or Dukes guy but still prefer it home made.
FDR alum?
Is cotija a thing in Peru?
@@denisebryant4369 no, but curious what made you think I'd be.
@@Jose-wp8qn queso fresco is definitely a thing in Peru. Cotija specifically is Mexican.
Grew up near Chicago, my parents loved Miracle Whip. I tasted mayo for the first time at about age 5 and not only did I love it, I could not eat MW ever again. Hellmans/Best Foods! Have also tried Dukes but it’s Hellmans or bust.
I think it was a Chef John quote, herby paraphrased, with which I totally agree,: "Use any store-bought mayonnaise you want, as long as its name rhymes with Mellman's." I also agree with him about not using the low fat stuff. Ever. I grew up in Texas; my mom used Miracle Whip; I grew out of that.
Love Chef John!
From SA, I too grew up with Miracle Whip. Maybe my folks started buying it in the 50’s & just never changed? Was Hellmans even available in Texas then?
When I discovered Hellmans, never looked back.
For special I do make my Mamaw’s homemade mayo recipe.❤
Have you tried his American Goulash?! It's a favorite in our home.
I’m in Canada. Hellman’s. Hands down.. , but would love to try 1 or 2 besides Hellman’s that you mentioned. Thx again , Dan, please continued your quest
I'm Peruvian and if I want Mayo, I always go for Moyonesa Alacena which is a Peruvian brand. They also do aji amarillo and our other staple sauces. They are often available online.
Hellmann’s in Quebec City
love me some Tarí
@@TymonScott I can eat that by itself right from the pouch. 🤤
I grew up in Poland and over there the preferred Mayonnaise is quite a topic ;) you're (mostly) either a "Kielecki" or "Winiary/Dekoracyjny" person and people can have quite strong opinions about it. After I moved to Germany I was quite disappointed with the mayonnaise here, but you can get polish mayo quite easily. One day I bought Kewpie in an asian store - it tasted great... then I found out that it was produced in Poland 😅 But you can also find imported japanese Kewpie here - it's a bit different, but also great. P.S. I like both Dekoracyjny and Kielecki ;) there are even memes about it and some polish public figures even take part in this "mayonnaise war".
Polish mayo is probably the best I've ever tasted
I like Kielecki, I discovered here in Toronto, Canada, and I couldn't find French Mayonnaise.
Grew up in Columbus, Ohio eating Hellman's, which remains my preference for store-bought mayo, but I never buy it anymore.
I make my own at least once a month using using eggs that I pasteurize with a precision cooker (sous vide). It's so easy.
A wide mouth mason jar is a little snug but a near-perfect fit for my immersion blender and a few week's worth of mayo.
I've experimented with flavors and the winning formula for me uses red wine vinegar (instead of lemon juice) and a generous bit of white pepper. It never occurred to me before, but perhaps this is closer to the Hellman's flavor of my youth.
From July to December, I eat a fresh salted tomato sandwich every day with my homemade mayo, and now I understand how it works. Thanks, Dan!
Oooh! Tomato sandwiches! The absolute BEST sandwich EVER!
When I make my homemade salad dressing (oil and vinegar based), I whisk in a tablespoon of mayo then transfer to a cruet for serving. The mayo keeps the dressing mixed so no shaking is required. I also like the creaminess it imparts.
That's one of my fave uses too!
Wow, that's such a great idea!!!
The Cook's Illustrated recipe calls for less mayonnaise, but that's still your recipe, @@DanielJSouza.
As somebody who is not a fan of mayo (or aiolis, though that garlic+olive oil+salt thing sounds alright), I have always struggled to understand why. Thanks to Dan, I can now put it into words: too many elephants. Thanks Dan!
LOL
Try toum. It’s a Lebanese garlic “sauce”. Think of it as an eggless garlic Mayo, heavy emphasis on the garlic. It’s delicious with grilled meats.
Garlic + oil (preferably neutral, olive oil tastes too strong) + lemon + salt.
@@IEdjumacateYes,Yes, Yes!!
@@IEdjumacate I think aioli is just another name for toum. 😉 BTW, according to J. Kenji Lopez-Alt, olive oil easily gets bitter when you whisk it too hard or blend mechanically for too long.
Born and raised in Gergia and grew up with Miracle Whip, but my preference now is Blue Plate. A close friend of mine from elementary & high school, his mom used mayo in her chocolate cake. DELICIOUS!
I’m from Georgia as well, and I also use Blue Plate.
Dear Dan,
I grew up in France, in Paris, lived in New York for ten years and am back in Paris. My favorite mayonnaise is the brand Maille and called "Mayonnaise fine". It is amazing with a tiny hint of mustard and lemon. I also like the "Mayonnaise Fins Gourmets" by Maille because there is a little bit of grainy mustard in it. Hope you try this brand. For me, it is the best, comes from Dijon where mustard was produced in France.
I had no idea that Maille made mayonnaise condiments. Their mustard is lovely.
lol yeah, am from Germany but my ex is from France, when we were visiting her family, I always tried to pick up some for home :)
Also as a side note, when making mayonnaise at home, try using a Dijon where the shelf life has expired for about a year, I don't know why, but there is something to the tang it adds that is really tasty.
Dan deserves an award for this video. Not a big fan of mayo so it took me 6 months to try the aji mayo recipes. Now I'm putting them on EVERYTHING!
I grew up in North Carolina eating BLTs with Duke's on them. To me, there's nothing else like it. By the way, if you think that's a thick slice of tomato, you clearly don't grow your own. Bless your heart. I love to use mayonnaise to mask fish for baking, because it really holds in the moisture, and you can get crumbs to stick to it to make a nice crust.
This veered just enough into science to awaken my nerdy side, then you flipped back to everyday terms and relatable recipes of merit. Thanks for another tasty episode, Dan!
I grew up with Hellman’s, but I too have learned to love Duke’s and it is my choice for cakes. I feel you neglected to sing the praises of mayo’s magic ability to add something to a dull sauce and make it bright and creamy. I also use a whole egg and my nutri-bullet with the smallest cup to make mayo. The high speed tool also makes a decent garlic and aquafaba aioli. As a pet lover, my freezer often has plain pressure cooked chicken parts. They have no salt in cooking, but if I paint them with herb laden mayo and reheat and then briefly broil in the oven, then yes…tonight I stole my cat’s chicken dinner. So easy to be able to do this a piece or two at a time. And If I try this technique with BBQ sauce it takes a bit of mayo to make it cling in the heat.
I truly appreciate your videos!
Grew up in Virginia, USA and my favorite mayo growing up and even today is Dukes! For me there’s no deviating. Thanks!
My first wife was from Richmond. We never saw anything but Dukes there when we visited. I guess because Sauer Foods is based there.
North Carolina born and bred! Duke's is the only mayonnaise we use and have used for generations! For those of you who use Miracle Whip....bless your hearts! We'll put you on the prayer list! Heaven on earth = thickly sliced "yard mater" on white bread slathered with Duke's and sprinkled w salt and pepper! Sweet tea to wash it down! Lots of napkins to catch the juice as it flows down your chin! Summertime bliss!
Duke's all the way! I grew up in South Carolina. I appreciate Kewpie Mayo, but definitely think of it as a different thing. Duke's started in SC and still had a store there for a long time (they might still?) Growing up, we would always get sandwich spreads from there for my Mom's family Christmas!
Growing up my family had both miracle whip and mayo. I would only eat miracle whip. I was also known for dipping lettuce directly into the jar 😂. Grew up in Iowa. Now I eat mayo. Currently live in Chicago and I’m pretty sure Portillo’s famous chocolate cake use mayo in their recipe!
I grew up in South Carolina in the 1950's. My mother, originally from Virginia, always bought Hellman's mayonnaise. I moved back to South Carolina (from New York) after retirement a few years ago and switched to Duke's mayonnaise.
Yes! I grew up on Hellman's, Duke's, and actually Blue Plate. Mom bought Blue Plate because it was cheaper and just as tasty as the others.
Duke's is going to dominate the mayonnaise market in 10 years. It's absolutely the best stuff in my opinion.
I grew up in Brooklyn with Hellmann's. I remember one day my dad thought he'd economize and bought a jar of Kraft Miracle Whip. That. Never. Happened. Again. 😂
Also, a big thanks to Lan Lam for the food processor version. I am one of those people who cooks a lot but have been afraid to try making homemade mayo because of the salmonella risk - I've had salmonella twice in my life and it was hell. (P.S. Looking for one for making mousse as well).
My husband got salmonella from some ground beef that was recalled by the CDC but not pulled by The grocery store (according to our local health dept. in Maricopa County) instead the store just discounted the meat. Drs. & health dept. were shocked I didn't get sick too. Anyhow 2 months of pure heck which shocked his body so badly he developed IBS-D which causes him problems daily which he'll have to live with for the rest of his life. So we can both understand your comment. I still make mayo & haven't had any adverse reactions. But sadly we are a medium well household now & no more medium rare meat.
Will pass along your message Lan. Love that recipe. And I know that feeling well of having a mayo brand switch and everyone loses their mind.
Supposedly you can buy pasteurized eggs or even pasteurize your own, but I've not found them in the rural area I live in, and I'm too lazy to do my own. The one time I did make mayo, I just went out back and grabbed a fresh egg from my chickens lol.
I don't think that Miracle Whip is technically mayonnaise, and so in the video, it should not have been included with the others. It has significant vinegar and sugar, whereas mayonnaise does not. I grew up on it and liked it in childhood, but at some point, it seemed too overwhelming for the tuna sandwiches we used it for. But, my brother still liked it, though I'm not sure if he just used it for tuna sandwiches or other things. Imo, Miracle Whip could still be its own, unique condiment, but they should cut the vinegar and sugar down by half at least. It reminds me a little of chocolate bars (such as Hershey's chocolate bars), which nowadays are just chocolate sludge, whereas in the past they used to "snap," like chocolate bars are supposed to do. It's like the "food" is used as a medium in which to overload up the sugar and whatever.
@@epowell4211 Steve at Serious Keto has a video making home made mayo, and shows how to pasteurize eggs in the microwave... it took something like just seconds
I grew up in Portland, Oregon, and my favorite mayo is Veganaise Original, since I'm vegan. I absolutely love mayo, especially generously slathered on veggie sandwiches with allll the fixings: yellow mustard, salt/pepper, sweet siracha salt, salad dressing, drizzle of EVOO, banana peppers, sliced olives, etc........ it's so flavorful, but the mayo really brings it together.
Blue Plate mayonnaise is made in New Orleans and it has won taste tests amongst the competitors. I would get it shipped to my home when I lived in Connecticut. PS I always eat a BLT on the morning of my birthday!
Blue Plate forever!
Blue Plate is good it’s like someone took some Hellman’s and cut it with 15% Duke’s .
@@brucelee5576 Hellmans: too eggy Duke's: too sour, Blue Plate: Just right!
@@bevtuft3572
Did you miss type it’s the other way around .
@@brucelee5576 HaHa, different taste bud arrangements.
Dan, I truly appreciate your love for food, cooking and teaching! I grew up just outside of NYC and we were a Hellman's family. Later in life I tried others, by Hellman's had the nostalgia that the others cannot surpass.
I’m from the Southern California Coast and grew up on Best Foods Mayonnaise… which I still love. I’m also a fan of Kewpie Mayo and have been making homemade mayonnaise for over 40 years (much more now since learning Kenji’s immersion blender technique). Great presentation Dan!
What kind of oil would you recommend for making the mayo? I have so many kinds of oil in my cupboard.
@@laurao3274 I like avocado oil.
Hellmans every time! From upstate NY. Totally agree that the BLT is the best sandwich on earth! Thanks Dan. Love your videos!
I make my own mayonnaise, 1 egg, 1 cup olive oil, 1 tsp mustard, 2 tsp lemon juice, 1 tsp salt. Hand blender in a pint jar. I grew up in the south, my mom used miracle whip, which I hated. I finally had real mayonnaise in high school and I was hooked.
Grew up with Miracle Whip here in AZ. Now I prefer avocado Mayo, but learning to make Mayo may change my mind. My favorite use for Mayo is as a salad dressing. Salad is a summer necessity here in AZ.
It’s summer time 🎉it’s time for Tomato & Mayonnaise sandwiches!!! Just saying, probably just a Deep Dirty South Thang. 😂 Perfect tomato & mayo sandwich consist of heirloom tomatoes, Blue Plate mayo & Evangeline Maid bread with fresh cracked black pepper & salt.
Phoenician here, also grew up with Miracle Whip and now buy/use avocado mayo.
@@Ozzy1613New England agrees with you!! ❤ Massachusetts
Born and raised in Phoenix, AZ and I was raised with Miracle Whip, as well as my dad (he came from Ohio), and my mom who is first gen American (her family is from Mexico). My nostalgic -I miss home- sandwich would be a slathered with Miracle Whip turkey sandwich. I dislike store bought mayo, so I can only stand Miracle whip!
@@Ozzy1613 If you're ever in Jersey during peak tomato season, definitely try to find a farm stand and pick some up. I will go hours out of my way to make Jersey tomato sandwiches. Perfection!
I grew up in Quebec, but my mother grew up in Czechoslovaquia and learned to cook in France. She used to make her own aioli (so delicious and totally not the same as mayo), usually to go with salmon and veggies.
I really don't have a preference for brands. Yes I dip fries in mayo 😋 especially when fresh ground pepper is added 👌
Fries dipped in mayo with spicy mustard is my fav.
My siblings and I all love mayonnaise, we got it from my 85 year old father who grew up a mayo lover, and we put it on everything, in burritos, a spoonful into a plate of refried beans with some salsa (or in bowl of frijoles de hoya/ soup beans) and a spoonful mixed into a serving of Mexican rice is great too! I've been mixing mayo with homemade salsa as a dipping sauce since the early70's, long before the Sriracha/Huy Fong Foods company existed. Born and raised in Los Angeles, I grew up on Best foods, but I discovered Dukes a couple of years ago and I like it just as much! Try this, one large (or 2 medium) avocado/s chopped or mashed, mixed with a couple of spoonfuls of diced onion, tomato & cilantro, salt and pepper to taste, mix everything together with a generous spoonful of mayonnaise and your favorite salsa with a squeeze of lemon or lime juice, for a quick and delicious Guacamole!
I made mayo based off of chef Jean Pierre's recipe (mostly) a few days ago. Best tuna and chicken salad sandwiches I've ever had. Made fried chicken sammies with homemade pickles and a smear of the mayo. I need a new batch tonight.
I grew up in Michigan and we always had Miracle Whip as well. Wasn't until I left home that I discovered it wasn't mayo. Hellman's has been my brand of choice but am eager to make some of my own.
Ayo, another Michigander too. I didn't know MW was considered second class mayo until I moved out lol
I grew up in a 'Miracle Whip' household, and I always enjoyed it. It took me 60 years to discover the awesomeness of Hellmans, which is all I buy now. I have never purchased an aioli, but it is definitely going to be on my grocery list. I love dipping french fries in mayo!
In the "home" of fries, the low countries, mayo is the standard condiment for fries.
Try Kewpie mayo
From ny/nj and it’s Hellman’s in a jar, preferably glass, for me. There’s something weird about the squeeze bottle. I’ve tried all the others Dan shows and I just keep coming back to Hellman’s. I do love homemade when I get it right. Thanks, Dan. Love your videos!❤
Yes! The squeeze bottle Hellmann's seems to have been smoothed and thinned in order to be squeezable. Not the same as the jar!
Grew up in NY loving my Helmans. Been in Charleston SC for 5 years now and leaning towards Dukes.
But just started making my own.
2 cups Extra virgin olive oil, 2 whole eggs, table spoon mustard, white vinegar, dash of salt, garlic and onion pepper
Mix with my immersion blender.
Tastes great
Duke's, all the way! Born and raised in Virginia, but have resided in North Carolina for over 50 years. Recently I discovered the McCormick brand "Mayonesa" with lime juice in the Hispanic section of the grocery store, and it's pretty wonderful, especially on a tomato sandwich. I think I'll be alternating between the Duke's and the Mayonesa from now on.
Love the store-bought avocado oil mayonnaise. Thanks for all you share!
There is a chipotle-lime avocado oil mayo out there that is wildly addictive.
Dan, I love your videos you have a lot of information and a great sense of humor. A great delivery of information.
I agree.
Thanks so much. And thanks for watching!
Hi Dan! I grew up in NYC and Hellman's mayo was king at home. As a well travelled adult, we now have big-as-your-head sized jars of Hellman's mayo in the refrigerator next to andalouse (a delicious spiced mayo from Belgium), and bernaise sauce.
Former Hellmann's kid here (my cousin and I would eat Hellmann's mayo sandwiches on Wonder bread in the late 70's), but last year I tried Dukes and I prefer it!
Over the past couple years, Hellmann's has a taste of rancid oil, and the addition of sugar is off-putting. Maybe Covid supply-chain issues with their oil? I don't know, but I'm done. I do make my own mayo on occasion, but I ordered Duke's online, and that is my preferred everyday mayo now. I tried Kraft Miracle Whip once at a cookout in my late teens, and I wanted to hurl.
It is also wonderful to make mayonnaise because one can use specialized flavors. For instance, I add tarragon vinegar if I'm making mayo for coleslaw; cider vinegar for potato salad, etc... I've had Kewpie- very nice, but not for everything. I would like to try Blue Plate- probably a special order in northern New England, like Duke's.
Also, adding a teaspoon or so of store-bought, prepared mayo to a homemade mayo adds enough preservatives to extend the fridge life by two weeks! Crazy, but it works. Great video, thank you for exploring.
I grew up in Indiana, and we had Hellman's. I know it's not mayo, but I will always have a place in my heart for the turkey sandwiches with Miracle Whip we had at my grandmother's house on the day after Thanksgiving.
Great segment, Dan! Grew up in Eastern Canada. Childhood mayo was Miracle Whip. My mom would make her own mayonnaise , especially for seafood dishes. We all thought it was weird and gross. Hellman’s gal now.
mayo on salmon and trout is amazing
Grew up in Toronto Canada...Miracle Whip was always in our fridge and I thought that was mayo 😝😝😝 When I moved out and starting eating better food, I discovered mayo...Hellman's is it for me but I'm open to trying some of the gourmet ones. Thanks Dan. ❤
Toronto, Ontario, Canada 🙂
I grew up on Miracle Whip. Mayonnaise is much better. So I've been reading labels. Most mayonnaise contain a bioengineered food source, whatever that is, I don't know. I found McCormick Mayonessa. It has a hint of lime. And no bioengineered food source, yet.
Ohh boy, how I do love mayo. Grew up on Best Foods, but I have discovered Dukes and I am in love. Thanks for the tips Dan! I’ll get into making my own this weekend!🎉
Same here! I grew upon Best foods but discovered Dukes a couple of years ago and love it! But I haven't had any luck convincing my 85 year old father to try Dukes, he's a die hard Best foods guy.
Colorado native here. Grew up with Miracle Whip, and still prefer it in certain applications. Use Hellman’s whenever mayo is called for but don’t want the added sweetness of MW. Recently discovered Kewpie, and I am loving it!
I'm not really a mayo fan. But the video was excellent, so I'm a Dan fan! My all-time favorite chef is Alton Brown and this video made me think of AB and Good Eats. Well done!
High praise! Thanks for watching.
Moral of the Story: Mayonnaise is an elephant loaded bike race.
Helmand mayo please.
From Saskatoon Saskatchewan 🇨🇦
😂😂😂😂❤
As a youngster Mom had only Miracle Whip salad dressing in the house. I later found Hellmann's is what I prefer, mainly because I can't get the other brands that were mentioned.
West central Wisconsin.
Grew up with Hellman's in Chicago. Life in the South introduced me to Dukes and now I'm a Dukes fan.
If it has to be mayo it has to be Duke's. Otherwise nope
I'm from Thailand and I have no preferred brand of mayo because we don't buy mayo for our homes 🙂 It's not in Thai cuisine and not in modern Thai homes as well. You can find it in grocery stores to make western cuisines though. It's still a very western ingredient (and we never were colonized by westerners so maybe that contributed).
Growing up in South Louisiana, my mom only bought Blue Plate. It was literally the only mayo I had in my fridge for the first 45 years of my life. I tried Hellman's maybe once or twice at friends' houses, but it was never really a contender. However, I'm a converted Duke's man as of about four years ago.
Ditto! Duke's is a good second... Blue Plate for not as many years. Absolutely the winner in South Louisiana.
@@agbook2007Raised in North Louisiana. Blue Plate was the only mayo my family bought. Moved away but continuing the tradition.
Although I grew up on Hellmann’s mayonnaise, I now carry only two brands in my pantry and refrigerator: Blue Plate and Duke’s mayonnaise. Both are excellent, both are from the south (where mayo is king in the US), and both originated in the early 20th century.
In New Orleans, Blue Plate (made here) rules. Sounds like"MY-uh-nez" Only way to make a po'boy!
I grew up in Ventura, California and prefer Best Foods. I’ve tried others but they just aren’t the same as a condiment or as an ingredient. I like to put some mayo in mashed potatoes, it helps make them fluffy and keeps them beautifully white. And I totally agree about the BLT! 😊
I live in Brazil. Grew up with Hellmann's as the "good option", my parents often having to buy cheaper stuff. After tasting a local brand's Premium-labeled mayo (Hemmer Premium), Hellmann's tastes like garbage in comparison. I have no idea how they do it. As for international brands, Heinz makes a good mayo too. If you reading this has the chance, try homemade mayo, it's entirely another level.
Speaking of mayo and Brazil, here it's common to have "green mayo" on most fast food places. It is mayo blended with usually parsley, chives, and garlic. It does not keep for more than a day, since no preservatives are used. It's awesome!
Love your work . Wish you add vegetarian recipes too. It helps us lot
Mayo lovers - I can’t wait to hear from you all! Xoxo Dan
I'm from Toronto. Hellman's mayonnaise was the first product I ever expressed a brand preference for - when I was 10 (after mum tried to pass off some store brand!) Years later, I wrote to Hellman's and let them know that fact when they released a new version in a squeeze bottle - which I thought would be super convenient. But it was terrible and when I looked at the ingredient list it was a totally different formulation. I felt that Hellman's had betrayed the trust I had placed in them. We always keep a jar of Hellman's and a bottle of Kewpie on hand because they are different products with different applications and I love them both (I will also eat either by the teaspoonful). But I was not aware of Duke's and am now suffering FOMO and obsessed with trying to find out if we can get it here in Canada! Thanks for nothing, Dan!
Also, while it did happen very occasionally in Canada, we really noticed when travelling as a family in the U.S., that a) when we asked for vinegar with our french fries they'd look at us like they had never heard of such a thing, and b) when we asked for mayonnaise for our french fries they'd bring us packets of MiracleWhip, as if it bore ANY relationship to mayonnaise!!!!!!
My mom used to make a chocolate Mayonnaise cake quite often. It was a wonderful cake! My favorite mayo is Hellman’s. My dad was in the US Army so I’m kind of from all over!
Growing up in rural northeast Ohio, Mom always bought Miracle Whip. I'm not sure why that was her preference, as she didn't mind having mayonnaise on sandwiches when out to eat.
When I moved out, I moved on to Hellmann's as that seemed to be of a better quality than Kraft. I moved closer to Cleveland and found The Ojai Cook's Lemonaise when perusing the Whole Foods when it opened and that's been my mainstay since.
I gave Duke's a try when I saw it in the store, since I was curious about what the Southerners were raving about. It's serviceable, but I love the lemony goodness of the Lemonaise. I do keep Kewpie on hand because the consistency and the MSG in it just makes mayo-based sauces better!
I grew up in Northern Ontario Canada and my Mom never used mayonnaise, it was always Miracle Whip. I tried many different brands of mayonnaise over the years and found them bland. I even made my own and hated it. 7 years ago I was shopping in my local Asian market and decided to buy some Kewpie mayo. I almost immediately fell in love with it; to me it seemed a bit eggy, though I know it was probably msg that tickled my taste buds. I still use Miracle Whip on certain sandwiches, like egg salad or tuna, but the rest of the time, it's Kewpie for me. The bottles they come in though - so annoying.
The bottles are a pain. I end up just cutting them in half when I get to the last bit that I can’t squeeze out, to get at the remainder.
I’m with you regarding Miracle Whip. I’ll have to give Kewpie a try.
Miracle Whip is so unbearably sweet and artificial tasting.
I’m from SoCal and grew up with Best Foods mayo. Yum. I definitely want to try making my own mayo, and I most definitely want a BLT now!
Never been a Miracle Whip fan. Too sweet. Dan, to kick your BLT up a notch and make THE best BLT ever .... spread some pesto on top of the tomato. Also, cut those bacon pieces in half, or more. That way, you're sure to get bacon in every bite of that sandwich! Thanks for your mayo video!
I grew up in Peru and my favorite brand is Alacena. You can get it online or in mexican grocery stores. The taste is amazing. It's extremely tangy, a little sweet but also salty at the same time. You need to try it.
Wow, I really want to try it.
@@DanielJSouza if you do, I would love to hear your opinion. I love your videos.
Please, no judgement!
I am a Hellmans lover. HOWEVER… my MIL’s potato salad recipe is a family favourite. Many years ago she gave me the recipe, and taught me the technique to making her potato salad. As she declined into Alzheimer’s and eventually passed, the responsibility of potato salad landed on me. And her potato salad uses (no judgement please!) Miracle Whip Lite (gasp!!). I’ve tried to make it with mayo. It just wasn’t right, even though I wanted it to be.
Mom was an amazing cook that I learned so much from. I just can’t mess with her recipe! (I’d be disowned from the family, and for the most part, I like them all).
This is the ONLY time I use Miracle Whip.
South-western Ontario, Canada
I've been told I'm a brand snob when it comes to condiments. I can't argue against it. Grew up in Chicago and we were a Hellmann's household for sure. Miracle Whip was around if we wanted something tangy, but we never called it mayo. Mayo meant Hellmann's.
I love that you asked for comments on brand preference. As I said, I'm a brand snob with condiments. Always willing to chime in on which brand is the right one.
I live in Montreal and my favourite mayo is President's Choice mayonnaise that is made with a part of olive oil. What I like is that I no longer have to make it because that's how I've always made mayonnaise, adding a bit of virgin olive oil to it. I think I learned that from Julia Child, way back.
PC are such great house brands. Hope they come back to the US someday.
I grew up in Seattle (and still live in the greater Puget Sound area), where Best Foods (aka Hellmann's) mayo rules. I've tried others over the years, to include Duke's, Blue Plate, and real Japanese Kewpie mayo. They each have their place. But Best Food's remains my go-to for classics like BLTs and tuna fish sandwiches 😊.
Seattle and Best Foods as well. But, now I use Ojai Cook because it's organic and non GMO - and delicious!
I grew up in Japan. There was always Kewpie mayonnaise in the fridge. When I moved to the US, I found Kewpie was hard to find and expensive around here. Then, I met Hellmann's. I tried a couple of different brands, but Hellmann's has always been my favorite... besides Kewpie.
I grew up in a divided mayo household. Some of us like real mayo, others preferred miracle whip. I was a mayo kid. Specifically kraft mayo. I switched to dukes about 4 or 5 years ago and that's the one I still use lol Duke's won me over.
I grew up in Virginia, and as a kid, I would come home from school every day and make a Mayonnaise Sandwich!
All Mayonnaise made with quality ingredients is fantastic. I prefer different brands based on what I am doing with it. Recently, I tried Suaer's brand made in Richmond, VA, for deviled eggs. Going hack for more!!!
Also, I love Dukes, Kraft, and McCormick Mayonesa made with lime juice. Hellman's is among the "any port in a storm" category, and I will gladly use it on a Mayonnaise Sandwich!
I'm eating one right now!!!
Love a Pickup truck load!!
I'm only a recent mayo convert, but my fav store bought brand is Kewpie. Tangier, richer, a touch of sweetness compared to standard mayo. Good for egg salad or as a condiment on other foods. That said, if I'm just putting a dollop on a sandwich, Best Foods definitely does the job too, better than other brands I've tried.
I have always been a Miracle whip fan growing up the the middle of the middle of the country. However, I have expanded my tastes as an adult and I always keep 4 kinds in my fridge - Dukes, Miracle Whip, Kewpie and Veganaise - there is a place for each. But in a BLT at the height of tomato season, it's all Miracle Whip all the time.
Here in The Netherlands the classic for me is Calvé mayonnaise. Slightly sweet, but not too much. I make fresh mayo most of the times, but sometimes nothing else will do...
If you prefer sunflower oil mayo rather than rapeseed oil, give Jean Bâton Organic No Sugar a go.
It's somewhat expensive, but it is the closest to homemade I've found in the Netherlands.
I was a Helman's kid growing up in Wisconsin, and now I'm a Best Foods guy after having moved to AZ, west of the Rockies. I do agree that mayonnaise is a miracle condiment. I mix all kinds of stuff into it to add interest to sandwiches. When we open a can of chipotle in adobo sauce, we freeze the unused portion in a zip bag and then slice off a bit, chop it and add it to the mayo for our sandwiches. Or thaw and mix in a little frozen basil pesto. Or add a garlic clove microwaved for 10 seconds then minced, a squeeze of lemon and a little minced anchovy for an awesome Caesar mayo perfect with roasted chicken on a sandwich. And you're right, it's awesome plain on a BLT. Extra mayo in that application, please.
Grew up in the Pacific Northwest eating Miracle Whip on most sandwiches and in potato salad, and it's still my preference for most sandwiches and potato salad. But I definitely love Best Foods mayo on my BLTs, slathered on both slices of bread. I've been meaning to try homemade mayo, and all those delicious tomatoes coming out of the garden right now are convincing me to pull the trigger on one of these recipes that Dan shared. Thanks Dan!
Miracle Whip is not, and never was mayo. It is a "salad dressing". I have exactly one recipe I make and love that absolutely has to have Miracle Whip, and not mayo. Other than that, MW is useless, at least to me. I'm fascinated that so many people grew up thinking that MW=mayo!
How do you figure it's a salad dressing?
North Carolina girl here and it’s Dukes all the way!! 💜💜
When I make mayonnaise, I use a food processor and frozen oil that I dump in all at once. Super easy and it always works perfectly. For store bought, I prefer Duke's.
Best Foods all the way from California for 60+ years. But started making my own a few years back. I don't eat as much and it is the best!
I make probiotic mayo. I just add two tablespoons from my 1st ferment batch of Kefir water to the other ingredients then cap the jar and leave it out at room temperature for 7,8+ hours, then refrigerate. The fermentation makes it last about 3 months instead of days, and it has way more health benefits than regular homemade.
Hellmann is the one in my family. Grew up and still live in NH. LOVE this content. I made mayo once recently using the immersion blender in a Ball canning jar( delicious!) but was concerned about the raw egg. I even tried to find pasteurized eggs ( no go). Thanks for the tip on how to do that at home. Will definitely try again. Always love your segments- I learn so much.
I prefer Best Foods, so obviously I am West Coast. That being said, I grew up with Miracle Whip which I find unpalatably sweet these days (and I am not sure if it is technically mayonnaise). I do use quite a bit of mayo and often mix it with all sorts of different flavorings. My spouse despises mayo which is a challenge at times. BTW, I do enjoy the "real" aioli and make it from time to time, in fact, that is why I bought a mortar & pestle. . My fave BLT is the Cook's Country version with fried green tomatoes. I could eat one of those everyday. My favorite emulsion sauce is Hollandaise and its variations, so I would love an episode featuring that sauce. :) Thank you for another great episode!
I grew up in the UK and moved to Australia when I was 14. We were a Hellman’s house when I grew up, and I never really liked mayonnaise.
When I first tried a Katsu Chicken bento there was this AMAZING sauce on the side. Blew my mind when a friend told me it was mayo. Been a Kewpie fan ever since.
As I learned to cook I started to like all mayos, but Kewpie is still king. When I make mayo at home, I emulate the Kewpie flavour - most importantly the MSG.
I grew up on the east coast with Helmanns, and switched to Best Foods when I went to school on the west coast. We also always had a jar of Miracle Whip for when whatever we were eating called for something different than "plain" mayonnaise. I still spread mayo on one half of my sandwich and Miracle Whip on the other!
And thanks for the MSG info on Kewpi. That's a migraine trigger for me so I appreciate the warning. I usually read labels carefully but was thinking about ordering it online to try it and hadn't checked the ingredients.
Will definitely check the ingredients on the Peruvian brands and Dukes which I would like to try now!
I grew up on Hellman's here in St. Paul, MN. I never really had any allegiance to it, but it was a quality product and I appreciated its hint of lemon flavor. I had read about 10 years ago that Unilever changed its formulation, and that coincides with my noticing it doesn't quite taste as I remember it did as a kid. Today I use Duke's and I haven't looked back. It's very difficult to find here since it's a southern brand, but I order it direct from Sauer Brands and pay a premium to have my now-favorite mayonnaise, which is luscious, has a nice subtle apple cider vinegar tang, and most importantly NO SUGAR in it.
Grew up in Florida, but my dad was from Wisconsin and mom was a military brat who lived all over. We always had Helmann's when I was young, and I used that for years after moving out, but around 5-10 years ago I tried Dukes, loved it, and I've bought that ever since. I'll still eat Helmann's I'm not snobby about it, but now I'm gradually converting my dad, too.
Me crié en la isla “Tortuga”. La marca popular y que mi madre compraba era “Kraft”. Es un producto calidad promedio. ¿Porque? Producto terminado es ligeramente ácido al paladar (De niño nunca hubo en mi casa un pH-metro). Otra marca era “La Torre del Oro”. Desconozco por qué la madre no la compraba. Al paladar ésta última tiene sensación de menos cuerpo en el paladar. Dan, muy buena presentación. Gracias.
Grew up in southern Arkansas with miracle whip, but came to love Hellman's more. I still use miracle whip for specific things like cottage cheese + tomatoes, deviled eggs, etc. Kewpie is always in my fridge nestled against my Hellman's, too.
Grew up in Seattle in the 60's & 70's on Miracle Whip...transitioned to mayo as an adult...have barely touched Miracle Whip since early 80's and just LOVE making dips, spreads, sauces etc. with mayonnaise - especially as artichoke dip. Don't have a brand preference...been using Trader Joe's organic mostly...but found Kewpie at Costco recently and it's working well too. Best Foods does a great job. I've been using McCormick Mayonesa with lime juice when down in Mexico and tried it on the outside of bread for grilled cheese. Love the even spreading/browning and taste - just add a few specks of pickled jalapeños and volverás por más! 🌶 Thanks to you and your crew for creating fun food-meets-science pieces...ala Alton Brown.
Grew up in San Antonio, with Miracle Whip at home. My Mamaw made her Mayo from scratch & it was the best!!
So when I started doing my own grocery shopping, I got Hellman’s or Duke’s.
Now I gotta find some of that Kewpie!!❤
I am from Pennsylvania. I grew up with tomato and lettuce sandwiches for my lunch pack (in the forties),but when I grew up and made my own, I added the bacon and some fresh onions, so I make BLTO sandwiches. I use fresh leaf lettuce and tomatoes, both from my garden, two pieces of bread either toasted very lightly on one or both sides, or not toasted at all, liberally slathered with mayonnaise. My daughter much prefers Miracle whip, which is not legally allowed to be called a mayonnaise, but is technically just a salad dressing. Mayonnaise evidently has to conform to certain ingredient formulation, Just like marmalade does. I don't have a favorite brand, and generally just buy what is the best price. I have never tried Kewpie.
Born and raised in B'ham, AL - lived all up and down the east coast the past 20 years. I love homemade mayo, however, Duke's in the best store bought mayo (fight me and all my Southern friends and relatives) . Also, there is something special about the Chick-fil-A Mayo!!! Order FRESH fries*, open several mayo packs, mix with ketchup to make best Fry Sauce. I never leave Chick-fil-A without a taking a pocketful of Mayo packs. 🤣Years ago I worked at a specialty food and catering business in NC, and we used Heavy Duty (commercial) Duke's mayo, mostly for the best Chicken Salad and Pimento Cheese in town!
* You can ask for Fresh Fries, they a a dedicated button for that - If you didn't know, now you do!
Grew up in Bakersfield California 1961 to present. When I was young my mom only bought Miracle Whip and she used it on sandwiches, dip for apples and cheese and in Ambrosia Salad. When I was married in 1984 my wife only bought Best Foods mayonnaise and I switched immediately and never had Miracle Whip again! I recently found some Dukes Mayonnaise and it’s really creamy and nice!
Grew up in Quebec, Canada. We had Miracle Whip and Hellmann's. Miracle Whip is what I reach for when making egg salad. It just adds the right tang to eggs that match the crisp lettuce and pillowy soft bread. Hellmann's is for everything else, and for making flavoured mayo. Lately, I have been making my own mayo since I usually have the ingredients on hand, but I don't always have store bought mayo. I do make my own aioli if I'm feeling decadent, otherwise a little mayo with good quality garlic powder will do me (add a scant pinch of cayenne and you have something really special).
McCormick is the best, with that drop of lime.
I make mayo with standard hand mixer on the lowest speed, and while mixing and slowly adding the oil it ads micro air bubbles too. My family likes it extra thick.
And we don't add sugar. Just one yolk, spoon of mustard, teaspoon of salt, and in the middle of making two tablespoons of vinegar. Usually it is half of the one-quart bottle of oil.
70 years in Alaska and it's always been Best Foods. It's a love thing.
Best all time sandwich sauce is old-time Durkee Famous Sauce. Yes, my mother was from Chicago and my father West Virginia. Using it on avocado toast is fabulous! Enjoy!
PS I also use Hellman’s and Duke’s. Kuepie is too sugary and tastes like Miracle Whip that doesn’t work for me.
Durkee's. Mmm.
Miracle Whip all the way here in Ontario, Canada. I use this to make Nani's (three granddaughters) 'Special' sauce, Mayo, season blend (I make my own onion/garlic powder, lemon pepper, celery seed & parsley) and a touch of hot sauce (Frank's). Perfect on a toasted bacon & tomato sandwich. YUM. Love your segments!!
I grew up in Northeastern Illinois -within 40 miles of downtown Chicago. We’re big Hellman’s fans. Traveling for work has introduced me to Kewpie’s also. Delish!
I loved the tone of the video -- fun and lighthearted without being overly silly! Very informative.
And to answer the question, Duke's Hellman's and Kewpie!! They all have different uses in my kitchen.
Love to see a well-stocked mayo situation