Love Best Foods mayo 😋

What a fun list! On TV, I've seen where the eggs in jarred mayonnaise help a cake to rise, which is mindblowing since they're pasteurized. But who can argue with eggs and oil? Staples, they are. Add some mustard to help emulsify and vinegar for tang, and magic.

I know how to make mayonnaise, and do when I want something specifically different for a dish, but I generally would rather just open a jar from the pantry. Making condiments is just a bother.

I grew up on Best Foods, but recently have loved Ojai Cook more. The former has some stabilizers and tastes a little chemical. The latter has mostly organic ingredients and will get icky if held too long or too hot. Nothing dangerous, but an unattractive beige scum on top. This just means it's not practical to have more than the next jar around, but everybody's out now—I assume they're on pause until cooler shipping weather.

So, absent that, I've tried a jar of Primal Kitchen avocado oil mayo. No stabilizers, but avoocado oil is so viscous I think it may not need it. It tastes like mayonnaise, but it really does have an avocado-y element. Another brand is in my farm box coming soon. Maybe Chosen. I think both have rosemary oil ”for freshness”, but haven’t gotten around to looking it up yet.

So, with all that, I really needed to buy something right then when the store was out of Ojai, and there was something I'd never seen before: Many in this group swear by Duke's. So I bought a jar. Wow! It's as good as people say, though has the same residule chemical flavor as Best Foods. But the overall flavor is just as good as people said. Wow. It also comes in a plastic jars and has mystery ingredients. But it's soooo good.

I don't use mayonnaise all over like Hobbitmom, but I make a lot of sandwiches and usually use mayo in them, and I do sometimes use it as a thickener when making salad dressing. I also love it on hardboiled eggs (deconstructed egg salad? Reunion?) and in protein salads, like chicken salad. I do not like it straight on green salads, though.

I always use Blue Plate Mayonaise.

Hmmm. I dont think Ive ever seen that mayo.

I too can make my own mayo but it's easier to buy Hellmann's. Occasionally DH gets some cheaper brand for his work unit but then we both agree it's horrid and go back to Hellmann's. The worst mayo is the low fat kind. I'd rather eat a ball of hair :-P

I so agree, colleenoz, back when Best Foods (Hellmans) got so expensive, I tried Kraft that was cheaper by quite a lot. Nah. It was OK, but....."Bring out the best foods, and bring out the best."

Japanese kewpie mayo is my favorite! There is also a siracha mayo I like, maybe Trader Joes? Of the others, I like Best Foods.

I use Kewpie mayo when I’m making Japanese food, but I’m not a big fan. It’s too sweet for my liking.

Hmmm, what have I been missing. I don't mind mayo, but often sub a little sour cream in its place. I always have used sour cream for chicken salad when making sandwiches.

I did bake a chocolate cake yesterday and used buttermilk. It was anything but dry - quite moist. Both the cake and the frosting had powdered chocolate and butter, lots of butter.

I just looked at my jar of mayonnaise in the refrigerator and its Best Foods Olive Oil mayo - maybe thats been my problem? I can't remember the last time I bought anything but olive oil mayonnaise.

My chocolate cakes are also always very moist. I baked one a couple of weekends ago for DGS’s birthday. The half we ate was left on a plate uncovered for three days and was still as moist and delicious as it was when the cake was first cut.

Ah yes...mayo! I buy Kraft. I can't tell the difference between Kraft and Hellman's, what is it about the Hellman's you all think is so much better?

"Japanese kewpie mayo is my favorite!"

DH always has this in the house. I like Kewpie on boiled broccoli, baked potatoes, and french fries rather than the other stuff, but the Kraft/Hellman's will do in a pinch. (oh....piping hot french fries with mayo is marvelous!)

I think Kraft does what it's suppose to do, but Best Foods does what it does a little more. It's a little bit thicker, a little bit richer. More egg yokey maybe. I tried Kewpie years ago and I've forgotten what I thought about it. I'll have to try it again.

The Blue Plate I like uses egg yolks instead of whole eggs or just egg whites. I think it may be like Hellman’s, not sure if Helman’s is sold here.

I like mayo on a turkey or chicken sandwich with just lettuce. I make egg or salmon salad with it too.

And my coleslaw dressing is half mayo/half sour cream.

This is what we use - really good flavor and lower priced than the others:

Hubby likes mayo on French fries - not me tho.

"Hubby likes mayo on French fries..."

HA! So there IS someone else out there who likes it, too! People tend to think this is so weird. You all keep your tangy ketchup and pass me the mayo -- the thick, smooth, cool creamy richness of mayo on piping hot, crispy fries done to perfection right out of the fryer can't be beat! (and yes of course now this is what I want for dinner tonight...LOL!)

porkchop: have you ever tried french fries with tartar sauce?

"porkchop: have you ever tried french fries with tartar sauce?"

I have! That's quite good, too.

I certainly realize that it's taking something already fattening, and making it much more so, but for me it's a rare treat. Much more so that cakes, cookies, and candy.

“…not sure if Helman’s is sold here.”

It likely is. It’s labeled Hellmann’s east of the Rockies, and Best Foods to the west.

People put butter on baked potatoes. People put sour cream (dip) on potato chips. People put cream, butter and cheese on scalloped potatoes, and scads of butter and cream in mashed potatoes. Potatoes and fat obviously go together. No need to feel any shyness or shame about liking mayonnaise on fried potatoes!

I've tried it. No love, but not bad. I was having hard time thinking up something bad on fries. My mind went to liver, then liverwurst, but I think if you start from a point of liking liver, it's probably good on fries. I'm pretty sure, though, that guacamole on fries would not enhance either…

….Whereas, I like mayonnaise right off the fork (as in lick the fork before putting it in the to be washed).

I grew up with Miracle Whip, and didn't really get to know the lovely of mayo till I was an adult. Now the MW is gone, and Hellmanns is in the fridge. I picked up a jar of Dukes recently to compare. Haven't opened it yet. Kewpie is always in the fridge too.

“People put butter on baked potatoes. People put sour cream (dip) on potato chips. People put cream, butter and cheese on scalloped potatoes, and scads of butter and cream in mashed potatoes.”

Excellent point!!!

I often eat baked potatoes with nothing on them at all - no butter, no salt, no pepper. The first thing I would add would be chives or green onions. I always eat the potato peel with baked potatoes and in fact with almost all potatoes. I think the peel is the best part.

As for mayo and hair balls, mayonnaise does make an excellent hair conditioner, and so if you buy some cheap mayo that you do not want to eat, you can always put it on your hair for a few minutes and then rinse it out.

When I buy mayo, I remove most of it to another container and add a teaspoon of my chocolate Habanero sauce to it - or any hot sauce - to give it more flavor. I keep plain mayo to use for Roquefort salad dressing, to which I also add sour cream, black pepper, and lemon juice. To make Ranch dressing, I use mayo, sour cream, fresh dill, puréed garlic, black pepper, fresh parsley, and lemon juice. The lemon juice is not traditional, but I like it, although buttermilk can be used instead.

I generally make my own mayo when making aioli sauce, and I use half olive oil and half avocado oil, which is how I normally make mayo, although I use mild olive oil for regular mayo and a more flavorful olive oil for aioli.