/ 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?


I cannot believe that you are describing an insipid egg / oil emulsion, what’s next:
Mayonnaise clubs
Mayo’ tasting evenings
Mayo’ cook off’s
Masterchef the Mayonnaise edition.
I am just waiting for one of you to tell us how a to make marvellous Mayonnaise ice cream…….

This is a recipe from Floyd’s book word for word, believe Delia’s
is along similar lines.

Break two eggs, put yolks into a mixing bowl carefully removing the albumen; add a little extra vergin olive oil to start and whip by hand adding more oil as you go. When the emulsion is stiff, add the juice of a real untreated half lemon and a pinch of salt, while still whipping. It’s ready. Total time 4minutes. The result is outstanding and no commercial product can match it for flavour and quality.

Why, oh why, are commercial mayonnaise ersats copies so pupular? Are English palates really so poor and cooks so lazy?

“I like salad cream” is a comment that befits commercial Mayo so well. When I came to the UK you could only get olive oil from a pharmacy (then called Chemists) to clean your ears out…so I understand the yearning to use heavily promoted oils in such banal products that harp back to “them days”. A poor show that still plays to enthusiastic imperial self sufficiency in our kitchens?

H Randall says:
20 April 2012

Love mayonnaise. But are the Aldi and Lidl brands made with free range eggs? I do have a conscience, especially wrt animal welfare and health. Intensive farming is not healthy for anyone in the food chain….

The possibilities are endless, desserts et al too with recipes galore
free from Hellmann’s, if ever my local Waitrose holds a mayo
tasting session much as they had as to wine, shall probably turn

Waitrose’ Organic is very good indeed.

No conflict of taste in case of good/quality mayo used as I’d said, flavour
complements whatever you eat as to most savoury dishes. As ubiquitous as
the coconut in South/East Asian cooking/dishes/desserts.

Am sure (vanilla) mayo ice cream tastes very nice minus the salty bit.

Shall ask a certain ‘queen of cook’ if she wd demonstrate that
on YT or maybe ask Hellmann’s for it or create such a recipe.

I’m sure mayo ice cream

Typo: incomplete last sentence above to be deleted.

Careful Kathie says:
23 April 2012

I like Stokes mayo or their garlic version available from Farm shops with cold chicken breast /sandwiches and then straight from the jar because it tastes so good. Home made only takes a short while if you have electric mixers. Try making it by hand and then when your arm is dropping from the beating and its curdled because you got fed up drip, drip, dripping the oil and added too much you’ll realise why it comes in a jar!

Some one brought a lovely BLT Mayo baguette into the office for me, well stuffed with full sized rashers jutting out, I licked my lips and took a big bite, about a quarter pint of Mayonnaise spilled down the front of my shirt and pooled in my lap.
I just want to know which one of you Mayo’ lovers works in my office, your p45 is waiting…grrrrrr

Obviously I didn’t know there was Mayo in it at the time 🙂

Mervyn Winstanley says:
3 May 2012

I think you missed a good one in your mayonnaise survey. We’ve tried all the ones you tested, but our favourite is Maille with a hint of mustard. And it’s YELLOW!! How come all the ones you tested are white? Where does the white come from if the ingredients are olive oil, egg yolk, vinegar or lemon juice and seasoning?

ian tanner says:
8 May 2012

What a pity there was no taste testing of light mayos as we can’t make them at home!
My (nearly weekly) batch of full-cal is made in*, and served from, a 1 pint beer mug

*using an hand-held (Bamix) blender. Recipe has growed like topsy, and varies with mood etc, but is roughly
1 egg (whole, and I know the purists won’t like that!)
1/3 pt ev olive oil (Aldi/Lidl!)
1/3 pt veg oil
2 tsp lemon j
2 tsp wine v
2 gloves garlic -crushed
1/2 tsp salt
1/2 tsp mustard flour (sometimes!)

ian tanner says:
8 May 2012

ps Try 2 cloves garlic rather than 2 gloves (which might be rather heavy handed, Haha!)

Matthew field says:
25 May 2012

I’ve always enjoyed mayonnaise on the side of my meals. Just something to dip in to. I enjoy making my own though, using an old recipe found in one of my mums old cook books (French naturally). The homemade always turns out pale yellow, and quite a lot stonger than store-bought mayo, but this because I tend to use Organic extra virgin Olive oil. It really does lend the mayo a richer, creamier texture and, of course it is much much healthier.

ian tanner says:
6 July 2012

Mathew Field isn’t reading his Which reports! “…Organic extra virgin Olive oil. It really does lend the mayo a richer, creamier texture and, of course it is much much healthier.” There’s no “of course” about it and, in fact, it’s a myth! Google on Which site. First item gives an exposition.


ian tanner says:
6 July 2012

On above post I put Google ‘organic healthier’ but with subject between (V shaped brackets if they don’t appear, which seems to have called up invisible ink!

Karon McCarthy-Sadd says:
21 August 2012

Are these all made with Free Range Eggs? If not then they can hardly be comparable products? So how can the Lidl product even be on here? Which should look in to their processes when comparing products as this is not a fair or ethical comparison.

Mix it with plain yogurt. Very yummy and a tad more healthy.