Bon Appetit did a blind taste test of many mayos. Two of the three favorites are ones I buy, and I haven’t tried the third.
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I’ve had Duke’s before, but I didn’t like it better than Kewpie, so I’m sticking with that one. And now that I know about the Japanese version, I’ll probably keep TWO versions of Kewpie on hand.
Which Mayo is best? Best Food (Hellman’s). Right there in the name.
“Give me Ham on Five, hold the Mayo.”
I hardly use mayo. If I make a tuna sandwich, I’ll cut the optimal amount of mayo in half, use Boar’s Head Mustard for the other half.
Probably more nutritious just to make fresh mayo, instead of the unknown method used at a manufacturing plant with who-knows-what unclean tools.
from link:
While not impossible, making mayonnaise at home is a delicate process. You have to coax water and oil, two substances famous for not getting along, into an emulsion. That’s accomplished with the help of raw eggs, the yolks of which contain a group of phospholipids called lecithin, which coats tiny droplets of fat from the oil and bonds it to the water. Traditional methods have you delicately trickle in a stream of oil with one hand as you furiously whisk with the other—not an easy task since too much oil too fast results in a broken oily mess. Thankfully, immersion blenders exist, and using one to mix up mayonnaise is pretty difficult to mess up.
While we can’t imagine anything better than handmade mayonnaise for an ambitious Grand Aioli, when we’re whipping up a quick work-from-home lunch, it’s store-bought all the way.
You could bind tuna with vomit. Why waste perfectly good mayo and mustard on tuna?
You must have had a tragic childhood without someone making you tuna fish sandwiches with love.
Just want you to know: it gets better.
I’m here for you.
A mayo clinic?
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I don’t make that many sandwiches, but when I do I typically use mustard rather than mayo. Mayo is mostly for recipes at our house.
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This is how to tuna salad.
RN
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My favorite way to make it is with loads of mayo and curry powder.
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It pains me to make a tuna sandwich for my kid but I guess the cycle is broken. The pouch kind is slightly less disgusting than canned. The kid dislikes mayo so I use the minimal amount to bind it.
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So your comment about using vomit for binder was personal experience?
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Kewpie is clearly best in a number of applications - it’s a specific kind of mayo and I don’t necessarily want it in everything, but it’s great.
Hellman’s is my childhood mayo and is widely palatable, I’m never mad at it but it’s not interesting.
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Mayo Edebiri
No chance you’ll find mayo on anything I eat.
My mayo needs to be mixed with so much chipotle that I forget it’s a mayo based spread or mixed in with something that I’m making frying on a skillet. Otherwise mayo can take a hike