Great seasoning and great texture! Salty, rich and acidic, this would be really good with chips. Hellmann’s Real Mayonnaise Select ingredients: 7.9% free-range whole egg and egg yolk, lemon juice and spirit vinegar Although it had one of the highest percentages of egg in the bunch, it looked a little translucent and reminded me of times when I didn’t have enough eggs to make mayonnaise at work, and had to add double the amount of oil to make the same quantity. I enjoyed the seasoning – a little salty, a nice bit of acidity – but found it a little heavy on the palate.
Straight off the bat, I was pleasantly surprised. S&W Whole Egg ‘Real’ Mayonnaise Select ingredients: 9% cage-free whole eggs, lemon juice Photograph: Oleksandr Todorov/Getty Images/iStockphoto The taste test The goal was to find the supermarket mayonnaise that tasted the most like the classic recipe. The goal was to find the supermarket mayonnaise that tasted the most like the classic recipe – a thick, rich emulsion made simply of egg yolk, mustard, lemon juice and neutral oil. Tasting them for richness (from the egg), acidity (from vinegar or lemon juice), mouthfeel (from the emulsification process) and seasoning (mustard, salt or other). It was also too late to back out.Īrmed with a giant bottle of sparkling mineral water and an Excel spreadsheet, I dove teaspoon-first into 12 Australian supermarket mayonnaises. Even without factoring in any of the fat-free, vegan, flavoured, imported and kombucha-flavoured (?!) offerings, the mayonnaise section was enormous. It was only when I arrived at my first supermarket that I regretted my decision. As mayo’s number one fan, I thought it was a great idea. So despite my loyalty to Kewpie, I’ve tasted and rated several of Australia’s most common supermarket mayonnaises. But we’re not in Belgium, and even there the rules eventually changed, so not all mayonnaises are made equally.
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