/ Food & Drink

Flavoured, plain, full-fat or light? How do you like your mayo?

Do flavoured mayonnaises appeal to you? When the waiter delivers my pub lunch and asks if I’d like any sauces, I know I’d be sending the mayonnaise back if it tasted of bacon, mustard or pesto.

And if you’re anything like Which? Convo editor Patrick Steen, you might even hate mayo whatever the flavour.

Yet, despite my not liking it, flavoured mayos are on the rise; Hellmann’s sells four flavoured varieties and Branston sells five. And there are plenty more to choose from if you like your mayo a little out of the ordinary.

A quick look at Tesco’s site shows that you can buy mayo flavoured with aioli, chilli, dijon mustard, garlic, lemon and garlic, mustard and onion, pesto, piri piri, roast garlic and black pepper and sweet chilli.

Hellmann’s is mayo-market leader

Despite the emergence of exotically flavoured mayos, traditional full-fat and light varieties still dominate the market with Hellmann’s real and light varieties accounting for more than 60% of all mayo sold in the UK.

There’s a big difference in fat content between the two types, but is there a difference in taste between the two?

To find out, we asked 36 staff from our Customer Service Centre to taste Hellmann’s Real Mayonnaise and Hellmann’s Light Mayonnaise to tell us which one they liked the taste of best.

Full-fat mayo versus light

Each mayo was tested blind and 26 of our tasters told us that they preferred Hellmann’s Real Mayonnaise’s ‘richer taste and thicker consistency’ to Hellmann’s Light, which one tester told us was ‘nice but a bit bland’.

So despite the popularity of light mayo (more than a third of Hellmann’s sales are Hellmann’s Light), it seems that real, full-fat mayo is still the people’s favourite.

But where do your preferences lie? Are you a full-fat fan or a lover of light? Have you been adventurous enough to dip into any flavoured mayo varieties?


Hellmann’s brought out a (mildly) garlic-flavoured version some years ago as it did
a more expensive version with premium olive oil much further back, both
got withdrawn, guess they didn’t sell well. So-called Mediterranean version I cd
live with, better than ‘Light’ to me.

Someone once said Waitrose’ organic is a close second to
Hellmann’s Real…. anyone tried it?


You shd never have to pay the full price as all of
the supermarkets stock Hellmann’s Real that if you time yr
purchases carefully between various outlets, shd pay no more than
50-66.66% of full price or RRP.

Better still, make it yourself as Delia and Keith Floyd have
shown how in cookery books of theirs, no doubt instructions
on the web and/or YT too.


Mayonnaise. Processed ‘food’ at its worst. Ghastly grease that should not be fed to dogs.

NO MAYO the first thing I look for when buying a sandwich.


We agree again – Can’t stand the stuff – Interesting mayo is the only thing my dogs won’t eat – and they’ll eat meat buried for months!


Me three! I like my mayo in the bin. Mayo should taste like egg, oil and seasoning. Make fresh? Yum! Get it in a jar, yuk!

Still, the results of our full taste test into mayos are interesting – Aldi and Lidl come out on top: http://www.which.co.uk/news/2012/04/aldi-and-lidl-bag-best-buys-in-which-mayo-test-283062/


me 4!


I’ll weigh in with a lengthy quote from the author Tom Robbins, who’d disagree with you all 🙂

“The mystery of mayonnaise is how egg yolks, vegetable oil, vinegar (wine’s angry brother), salt, sugar (earth’s primal grin-energy), lemon juice, water, and, naturally, a pinch of the ol’ calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup and their ilk must bow down before it (though at two bucks a jar, mayonnaise certainly doesn’t put on airs) or else slink away in disgrace.

Who but the French could have wrought this gastronomic miracle? Mayonnaise is France’s gift to the New World’s muddled palate, a boon that combines humanity’s ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind it’s creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a plane higher than lard could ever hope to fly.

Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher’s rant, falsely innocent as a magicians handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, recycling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart…”


Home-made mayo is what he’s talking about. Not the gloop you get in a jar…


No, Patrick! He says “at two bucks a jar, mayonnaise certainly doesn’t put on airs) or else slink away in disgrace.”

I think this is conclusive proof that mayonnaise is objectively delicious =)