Many people are divided regarding their favorite condiments. For example, some can’t eat a sandwich without Mayo, and some swear it helps create a perfect grilled cheese. Yet, others can’t stand the condiment. Regardless, top chefs know many secrets to making for better and these 5 are in agreement when it comes to their favorite Mayo.
Favorite Mayo Agreement
Like everything, there are many options when it comes to grocery-store Mayo. There’s Kraft, ChosenFoods, Duke’s, Miracle Whip, Kewpie, Hellman’s, and more. It may be difficult to decide which is your favorite Mayo when there are so many options. Luckily, food experts have shared their favorite Mayo, and 5 top chefs agree that Duke’s reigns supreme.
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Top Mayo Profiles
While the chefs agree that their favorite Mayo is Duke’s, they also had some other strong contenders. For example, the Kewpie mayo, made in Japan, was voted number 1 for the “best gourmet dinner ingredient.” It’s described as “sweet, acidic, and irresistibly creamy.” It has a thicker and smoother texture than other brands and can be used in place of their competitors but is also a popular condiment found on sushi rolls.
Hellman’s
Hellman’s and Best Foods are essentially the same thing. They are made in the same factory and are the same recipe but have different names on the East and West Coasts. Regardless, top chefs agreed that Hellman’s/Best Foods was the number 1 option for making great sandwiches. The flavor is described as mild and creamy, with a hint of lemon. Shockingly, it’s also a crowd favorite for sweet dishes and desserts.
A panel of Enthusiasts
For this Mayo Showdown, AllRecipes put together a panel of experts. The first to be introduced was Caroline Chambers, a top chef living in Carmel Valley, California. She is the author of Substack and a new cookbook called, What To Cook When You Don’t Feel Like Cooking. Chambers has been in the kitchen since she was a little girl, helping her mm cook in their North Carolina home. She began cooking professionally in her 20s. Ultimately, she took her culinary skills and branched out on her own. She now has her own website, blog, and podcast.
The second was Chris Coleman, a North-Carolina-based chef and partner of Built on Hospitality. Next, Mason Hereford is the chef and owner of Turkey and the Wolf, Molly’s Rise and Shine, and Hungry Eyes in New Orleans, Louisiana. Then, Dan Pelosi, recipe writer and The New York Times bestselling author of Let’s Eat: 101 Recipes to Fill Your Heart & Home. Lastly, Vivek Surti, the owner of Tailor in Nashville, Tennessee
Why Duke’s is the Favorite Mayo
- Versatility
- Texture
- Flavor
- Nostalgia
- Light
- Creamy
“It’s Duke’s or nothing for me,” Surti explained. “There’s a great heritage associated with it, especially for those who were raised in the South, like me. It’s what we grew up eating, and it’s what feels like home.”
While Hereford agrees, adding, “I’m a Duke’s man, tried and true.”
In contrast, Chambers and Pelosi prioritize flavor and nutrition. Duke’s recipe includes zero added sugar and apple cider vinegar, for an “extra tangy and more flexible” product than other brands. Meanwhile, Coleman feels that “the possibilities are endless” with his favorite Mayo.
How to Use Your Favorite Mayo
Mayo is a versatile condiment that can be used in numerous dishes. Creamy salads like egg, potato, or chicken are commonly known, but you can also use the condiment to make vinaigrette dressings creamier. All it takes is a spoonful of your favorite Mayo to any vinaigrette dressing. This step will add texture and flavor.
Replace Other Ingredients
Breading meat usually calls for eggs. However, eggs are a key component of Mayo, making Mayo an ideal replacement for using eggs as a sticking agent. Your favorite Mayo can also substitute for another popular ingredient, butter. Most people have heard the secret to a perfectly grilled cheese sandwich is your favorite Mayo. Alternatively, Surti explains that coating a chicken in a thin layer before baking or roasting it will help “achieve a great crispy skin.”
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Favorite Mayo Internationally
Although there are some discrepancies regarding who should be credited with the invention of Mayo, it has a long and complex history that some experts believe dates back to Ancient Rome and Egypt. In ancient days, a version of Mayo was invented and used as a dietary supplement, containing only two ingredients. Olive oil and egg were mixed to create a seemingly healthy and nutritional staple. Meanwhile, the modern version also includes vinegar and seasonings. Some historians believe the modern-day version of the condiment appeared in 1756 “as a part of a victory feast for capturing the Port Mahon located on the island of Minorca, Spain.” A French chef, unable to find cream, used olive oil instead. The happy accident was well-received by guests, including the Duke, and “mayonnaise” was named after its birthplace.
Alternatively, some claim the recipe was shared with the French chef by natives of Minorca, Spain. Although the recipe still wasn’t what it is today. Marie-Antonie Careme created the modern-day formula. Born in the early 1870s, the renowned French Chef is credited with “lightening” the mayonnaise by emulsifying vegetable oil and egg yolks.
Homemade Options
Although a homemade version of your favorite Mayo won’t last as long as the storebought brands, it’s an easy recipe. Here’s an easy four ingredient recipe that takes about 15 minutes.
- Add 2 egg yolks and 1 tablespoon of Dijon Mustard in a bowl.
- Season with Salt and Pepper
- Whisk it together and add a drop of sunflower oil.
- Continue to whisk, adding a drop of oil at a time.
Note that adding the oil too quickly can cause splitting and curdling.
A Vegan Recipe
What You’ll Need:
- Soy Milk
- Mild Oil (Like sunflower or grape seed oil.)
- Salt
- Apple Cider Vinegar
- Mustard
- Black Pepper
- Garlic Powder
- A Blender (An immersion blender will yield the best results but you can use a standard blender if it’s open.) Either way, airflow is the most important element.
Start with the milk and seasonings, then slowly add the oil. Additionally, all the ingredients should be at room temperature.