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The Best Mayonnaise You Can Buy at the Grocery Store

Mayonnaise


We tasted
 16 brands of mayonnaise—both organic and classics alike—to determine the very best one. Find out where your favorite landed in the spread.

Our favorite store-bought mayonnaise is Blue Plate Real Mayonnaise. (That roar you just heard is the sound of Louisiana residents cheering.) The Southern brand just edged out Hellmann's Real Mayonnaise in our recent taste test to select the best commercially-available mayonnaise in America. For our methodology and the full list of mayos tasted, scroll to the bottom of the page; first up, the rankings!

This New Orleans–born mayo has a cult following, and now we know why. The flavor is bright, lemony even, and though it looked a bit gloppy upon opening, a quick stir revealed that it had the perfect creamy texture. It's one of the few brands in our taste test that's made exclusively with egg yolks as opposed to whole eggs—the others are the two samples from Sir Kensington's—which is likely what gives it a more satisfying, homemade flavor. Associate editor Emily Johnson called out the "sharp bite" Blue Plate has at the back of the tongue, which is actually ideal for a sauce: when eaten with cherry tomatoes, that acidity softens, enhancing the fruit, and making the whole bite taste more tomatoey. This is 100% the mayo you want on your next BLT.


A Close Second: Hellmann's
Hellmann's has a distinct mustardy sharpness that many of our editors loved; but it's overall flavor is slightly more muted than Blue Plate's. The texture is a bit more gelatinous too—though nowhere near as gelatinous as several contenders, which scooped out of the jar practically like Jello. Of course it's still great with tomatoes and cucumbers and anything else you may need mayonnaise for—though somehow, vegetables swathed with Hellmann's weren't as vibrant as those swathed with Blue Plate.

Note: Hellmann's is sold as Best Food's west of the Rockies, and in Asia, Australia, and New Zealand.

We were largely disappointed in the organic offerings we tasted; many jars suffered either from an overt sourness or off flavors such as fishiness. Hellmann's Organic was overly sweet, with curry-like undertones—not at all like their signature offering. Sir Kensington's Organic had my favorite flavor of the organic lot, but was ultimately deemed too runny. And while both Whole Foods 365's and Trader Joe's organic mayos outshone those brands' non-organic offerings, our categorical winner was Spectrum, a brand known for their line of organic oils. It just edged out Woodstock for the top organic spot in our tasting. Spectrum has bright, rich, lemony flavor; however, it is a touch too sweet and a little more gelatinous than we think is ideal.

What We Were Looking For
To determine the best supermarket mayonnaise, we selected top-selling brands which are widely available across the country. We also included a few regional cult favorites, because they're popular in their local markets and easily purchased online. (This includes Miracle Whip, which isn't technically mayonnaise, but is wildly popular as a mayo substitute in the Midwest and elsewhere.) We chose only the traditional flavor—nothing made with alternative oils (such as olive or coconut) and nothing infused with sriracha or avocado or curry or any other superfluous ingredient. (You can always tweak the classic once you get home.) And for this test we stuck to real mayos, with eggs and oil, nothing "light" or vegan.

We wanted a mayonnaise with a great balance of flavor: it needed to be both rich and tart, and have a creamy—not gloopy or runny—texture. A little bit of lemon or mustard or onion or garlic flavor in the background wasn't a dealbreaker, but none of those things could be too dominate since we want our mayonnaise to be equally at home in a potato salad or an emergency chocolate cake. Finally, it was determined while testing that, as a whole, we weren't big fans of sweet mayos.

How We Tested
All samples were tasted by a panel of Epicurious editors in a blind tasting. Voters tasted mayos first with spoons, then with cherry tomatoes, sliced cucumbers, and sugar snap peas to determine how the condiment fared when paired with food. All jars were stored at room temperature and each was opened and stirred just before serving. No distinction was made between organic and non-organic products during testing.
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