The Finest Mayonnaise, In accordance with Skilled Cooks

Do you’re feeling a way of loyalty to your favourite mayonnaise? You’re not alone. A few of us grew up spreading the identical model of mayo on each ham and cheese sandwich. Others aligned themselves with their residence state’s favourite mayo, like Duke’s in South Carolina or Blue Plate in New Orleans. Hardcore followers may even personal a T-shirt or hat that asserts their most popular model to the world. The mayo mania runs deep — and so does the mayo rivalry. 

We requested 15 F&W Finest New Cooks for his or her favourite mayo, and it seems they’re simply as divided as the remainder of the world. Listed below are the three manufacturers that got here up essentially the most, plus some lesser-known mayos it’s best to take into account conserving in your fridge.

The three finest mayos, in line with cooks

Duke’s Mayonnaise

Based in Greenville, South Carolina, this cult-favorite mayo is thought for utilizing egg yolks solely (as an alternative of yolks and whites) and having a “twang” — an additional hit of acidity from distilled and apple cider vinegar. For Southern cooks, Duke’s is majorly nostalgic. 

“Being from North Carolina, Duke’s simply takes me again,” says 2015 F&W Finest New Chef Bryce Shuman. Similar goes for 2013 F&W Finest New Chef Michael Hudman and 2019 F&W Finest New Chef Bryan Furman, who grew up consuming Duke’s in Memphis, Tennessee, and Cassatt, South Carolina, respectively. 

Past the sentimental attachment, many cooks merely love Duke’s for its balanced, unsweetened taste. “Duke’s is arms down the very best mayonnaise, for my part,” says 2015 F&W Finest New Chef Katie Button. “The largest differentiator is that it doesn’t have any sugar,” she says. “That is necessary to me as a result of I believe potato salad, pimento cheese, pasta salad, and sandwiches ought to sit firmly within the savory class.” 

For each aioli at Nixta Taqueria in Austin, 2023 F&W Finest New Chef Edgar Rico completely makes use of Duke’s. “We love it for its taste profile, the richness, and the delicate acidity from the vinegar, which strikes the right steadiness.”

Kewpie

“Kewpie is the place it’s at,” says 2013 F&W Finest New Chef Jason Vincent.

This Japanese mayo is the one mass-produced model that makes use of MSG, an umami-enhancing ingredient. And, like Duke’s, it’s made with egg yolks solely, making it additional creamy (moderately than gelatinous). Though Duke’s has a everlasting place in Bryce Shuman’s coronary heart, he calls Kewpie the “Instantaneous Pot” of mayonnaises. “It’s multifunctional, however provides moments of refinement to those that know how you can use it,” he says.

2019 F&W Finest New Chef Matt Kammerer appreciates the flexibility of Kewpie as effectively. “It’s barely candy, stuffed with umami, and goes effectively with every part.” 

2001 F&W Finest New Chef Wylie Dufresne buys Kewpie in bulk — the three.78-liter tub is a barely completely different recipe than the squeeze bottle, however he loves it nonetheless. “It has each vinegar and lemon juice in addition to somewhat sugar, so there’s a pleasant tangy-sweet steadiness,” he says. “It additionally has an excellent texture and holds as much as warmth fairly effectively.” Because the system doesn’t comprise MSG, he provides it himself. 

Hellmann’s Actual Mayonnaise

Whereas Jason Vincent often reaches for Kewpie, he says that just one mayonnaise belongs on turkey sandwiches. “Hellmann’s all the best way.” 

This basic mayonnaise (known as Finest Meals within the West Coast) is gentle, barely candy, and brightened with lemon. “Mayonnaise is such a private factor, and for me, my choice lies within the one I grew up consuming,” says 2014 F&W Finest New Chef Gabrielle Quiñónez Denton, who all the time retains Hellmann’s in her fridge. “It’s the mayo that I’d select to dip an artichoke leaf in. I can’t consider a greater endorsement than a dish that places your mayo entrance and heart like a boiled artichoke does.”

Having lived within the South for many years, 2002 F&W Finest New Chef Hugh Acheson feels a sure strain to declare Duke’s his most popular mayo. However in his true coronary heart of hearts, Hellmann’s has all the time been his favourite. “I say this with apprehension that somebody will now egg my house, however with the worth of eggs being prohibitive, I believe that isn’t doubtless.”

3 extra chef-favorite mayos

Whereas these mayos may not be as widespread because the “Massive Three,” they maintain a particular place in just a few Finest New Cooks’ hearts.

McCormick Mayonesa

Made with lime, this Mexican-produced mayonnaise has a posh taste that’s nice for cooking. “It has the identical form of style that Kewpie has, however with a punch of acid,” says 2022 F&W Finest New Chef Ana Castro.

Lesieur Mayonnaise

For a French chef like 1998 F&W Finest New Chef Laurent Tourendel, nothing compares to this French mayonnaise. “It jogs my memory of after I was younger, rising up in France,” he says. “It has a really mustardy taste, nearly like a [homemade] mayonnaise.

Blue Plate

“Blue Plate is my favourite mayonnaise as a result of it’s creamy with somewhat tang in the long run,” says 1994 F&W Finest New Chef Greg Sonnier. “It’s additionally the primary mayonnaise that was invented in Gretna, Louisiana and commercially offered.” And as Louisiana-based chef, Sonnier prefers to purchase native.