‘The closest I tried to homemade’: the best supermarket mayonnaise, tasted and rated

TruthLens AI Suggested Headline:

"Taste Test Reveals Top Supermarket Mayonnaises Compared to Homemade"

‘The closest I tried to homemade’: the best supermarket mayonnaise, tasted and rated analysis cover image The Guardian 7.7
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Original Article Source: https://www.theguardian.com/thefilter/2025/jun/07/best-supermarket-mayonnaise-tom-hunt
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AI Analysis Average Score: 7.7
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TruthLens AI Summary

After years of making mayonnaise from scratch, the author has come to appreciate the convenience and variety of supermarket mayonnaise. The article explores the essential qualities of mayonnaise, emphasizing texture, flavor, and ingredient quality. A well-made mayonnaise should create a pleasing emulsion of oil and water, stabilized by egg yolk, resulting in a creamy texture that enhances the flavors of food. The author prefers a mayonnaise with a subtle tang from lemon juice or white-wine vinegar, but notes that many store-bought options rely on spirit vinegar, which can impart a less desirable flavor reminiscent of pickled foods. The tasting experience involved sampling each mayonnaise both straight from the jar and in combination with various foods like salad leaves and chips, allowing for a comprehensive evaluation of their flavors and textures.

In the tasting, the author found that higher-priced mayonnaises do not always guarantee superior taste, as some less expensive options performed surprisingly well. For instance, a mayonnaise priced at £3.25 for 250g was noted for its classic ingredients and fresh flavor, closely resembling homemade versions. Meanwhile, some pricier brands, despite their premium marketing, failed to impress in terms of flavor or texture, highlighting that value does not always correlate with price. The author concludes that while there are indeed some quality supermarket mayonnaise options that can be convenient for everyday use, homemade mayonnaise still holds a unique charm that is difficult to replicate, suggesting a balance between convenience and culinary tradition in the kitchen.

TruthLens AI Analysis

The article presents a personal journey of discovery regarding supermarket mayonnaise, revealing a shift in attitude towards pre-made condiments. The author, who has historically been a mayonnaise snob, conducts a tasting to evaluate various brands, ultimately finding some store-bought options satisfactory. This piece serves to challenge preconceived notions about the quality of commercially available mayonnaise and to promote a more inclusive view of food preparation.

Consumer Expectations and Preferences

The discussion delves into what consumers typically seek in mayonnaise, highlighting texture and flavor as key factors. The author identifies a preference for mayonnaise that enhances food without overpowering it, suggesting that many consumers may share similar desires for a balanced condiment. This opens a conversation about the importance of ingredient quality, which is often associated with higher price points. However, the author’s findings suggest that affordability does not necessarily equate to inferior taste, which may encourage readers to reconsider their purchasing habits.

Perception of Quality vs. Cost

The tasting results indicate that lower-priced mayonnaise can compete with premium brands, challenging the belief that higher cost always correlates with better quality. This revelation might resonate with budget-conscious consumers who are seeking value without sacrificing taste. The author acknowledges the ethical sourcing of ingredients in more expensive products but emphasizes that taste should ultimately drive consumer choices.

Cultural Implications

This article reflects a broader cultural trend toward convenience in food preparation, as consumers increasingly seek quality options that fit into their busy lives. By acknowledging the validity of store-bought mayonnaise, the author aligns with a segment of society that prioritizes practicality without compromising on flavor. This perspective might appeal particularly to busy families or individuals who enjoy cooking but lack the time to prepare everything from scratch.

Potential Economic Impact

While the article primarily focuses on mayonnaise, its implications may extend to the broader condiment market. The insights shared could influence consumer behavior, leading to increased demand for specific brands or types of mayonnaise. This shift may affect stock prices of companies involved in food production and distribution, particularly those that offer both premium and budget-friendly options.

Audience Engagement

The piece may resonate more with home cooks and food enthusiasts who value taste and quality but also appreciate convenience. It engages those who have been hesitant to embrace store-bought alternatives, inviting them to re-evaluate their preferences.

Trustworthiness and Manipulation

The article appears to be grounded in personal experience and taste testing, lending it credibility. However, it does present a subjective viewpoint that could be seen as manipulative if interpreted as an attempt to sway readers towards acceptance of processed foods. The language used is approachable and relatable, which may further enhance its persuasive qualities.

In conclusion, the article provides a thoughtful exploration of mayonnaise preferences, challenging readers to reconsider their views on store-bought options. It encourages a more nuanced understanding of quality and taste in everyday condiments, promoting inclusivity in food choices.

Unanalyzed Article Content

Source URL: https://www.theguardian.com/thefilter/2025/jun/07/best-supermarket-mayonnaise-tom-hunt

I’ve spent my whole adult life making mayonnaise from scratch, turning my nose up at store-bought versions with chef-like snobbery, but after this tasting, I’m ready to accept that jarred mayonnaise is a valid addition to the store-cupboard.

I wanted to consider in more depth what it is we want from a mayonnaise. According to Harold McGee inOn Food and Cooking, mayonnaise is an emulsion of two liquids that don’t normally combine – oil and water – stabilised by egg yolk’s lecithin, which allows the oil to form tiny droplets dispersed in the water and creates that wonderful, unctuous, fatty texture we so love.

I think texture is the No 1 priority but, of course, flavour and the quality of the ingredients are also important factors. Mayonnaise lubricates and adds umami savouriness to our food, making otherwise bland ingredients desirable. I prefer a gently flavoured mayonnaise with a subtle tang of lemon juice or white-wine vinegar, but most shop-bought options, including “premium products”, use spirit vinegar, which gives them the aroma of a chip-shop pickled egg.

Mayonnaise isn’t meant to be eaten straight from the jar, but tasting these that way was invaluable, because it let me see how each brand might have a more distinctive or pronounced sweetness or sourness or salt content. I also sampled each mayo with salad leaves and chips to see how it behaved in real-life conditions. For me, the best vehicle for mayo is a crunchy lettuce leaf or a chicken sandwich; for my wife, it’s tuna. Either way, a good mayo should enhance our food.

I’m normally firmly of the opinion that you get what you pay for, but surprisingly, while I’m sure the more expensive mayonnaises use higher-quality, ethically sourced ingredients, my taste buds couldn’t always tell the difference; some of the humble, lower-priced options delivered just as much satisfaction as their premium counterparts. While I’ve discovered that there are some worthy shop-bought options that deserve a place in my pantry for convenience, there’s still a special magic to homemade mayonnaise that can’t be replicated in a factory.

£4.50 for 500g at Waitrose (90p/100g)£4.55 for 500g at Ocado (91p/100g)★★★☆☆

This really packs a punch, but it’s one of the more processed options. Naturally sweet from sake lees (the grain mash left over from making sake), which brings a unique depth, this is sweet, sour, salty and has an umami-rich profile that’s enhanced by MSG and vegetable oils (soya and rapeseed), while mustard adds complexity. With a high egg yolk content of 17%, this is rich and satisfying, making it a good choice if you want full-on flavour. It’s also well priced compared with its main competitor, Kewpie (see below).

£3.25 for 250g at Ocado (£1.30/100g)£3.30 for 250g at Waitrose (£1.32/100g)★★★★★

A pale mustard yellow colour with a distinct scent of white-wine vinegar, egg and dijon mustard. Well emulsified but loose, this has a natural sweetness with no added sugar – a refreshing change. The vinegar acidity is clear but not overpowering, while the dijon really stands out, landing a satisfying punch. The closest I tried to homemade, with classic ingredients, and lemon juice instead of concentrate. It also uses sunflower oil rather than rapeseed oil, which I prefer for environmental reasons due to the lower pesticide levels and the natural weed-suppressing benefits of sunflowers.

99p for 500ml at Tesco (20p/100ml)★★☆☆☆

Pale ivory in colour and glossy. The aroma is eggy and acidic, probably due to the spirit vinegar, and it’s thick, with a slight jelly-like consistency from the corn starch. On tasting, it’s quite sweet but still enjoyable, with a clear vinegar acidity that’s not overpowering. There’s also a hint of lemon. Worryingly cheap (how do supermarkets make such cheap food and at what cost?), but pretty good for the bottom of the price range.

£6.50 for 175g at Ocado (£3.71/100g)★★★☆☆

Dairy cream in colour, with a gentle egg aroma. This was the only mayonnaise tested that didn’t have a strong acidic smell. It has a light texture, partially thickened with xanthan gum, which is perhaps used to play it safe and avoid separation. Sweet but enjoyable, with a balanced acidity and a pleasing complexity from the mustard and olive oil. It’s a nice choice, but a bit disappointing given the extremely high price, especially because I usually find organic mayonnaise to be leagues ahead of conventional options.

£2.50 for 170g at Ocado (£1.47/100g)★★★☆☆

Nice, golden-yolk colour with specks of mustard seed. The aroma is sour, with complex notes of egg and mustard, and it’s thick-textured, with a slight jelly-like consistency. A subtle, natural sweet taste with a sour kick, though sadly the apple vinegar doesn’t come through clearly, possibly due to the addition of concentrated lemon juice and white vinegar. Overall, a good all-rounder, with balanced flavours and a loose texture that maintains good emulsification. A nice option, though not a heavy hitter. B-Corp certified, meaning it meets high social and environmental performance standards.

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£4.95 for 470g (500ml) at Sainsbury’s (99p/100ml)£5.90 for 355ml at Amazon (£1.66/100ml)★★★☆☆

Creamy in colour, with a faint pink hue from the red-wine vinegar. The aroma is dominated by egg, with a sharp acidity. Firm and thick, with a well-emulsified consistency, and sweet with a noticeable sour tang. Mustard and a blend of vinegars (spirit, apple and red wine) add depth and complexity. The high 14% egg yolk content gives it a rich, satisfying texture and its umami-rich flavour is boosted by MSG and the preservative calcium disodium EDTA. Despite its industrial production using caged hens’ eggs, Kewpie’s popularity could stem as much from its brand recognition as its distinctive flavour.

£2.28 for 400g at Asda (57p/100g)£2.80 for 400g at Tesco (70p/100g)★★☆☆☆

Pale cream-white, with an acidic aroma and subtle eggy notes. It has a thick texture and a jelly-like wobble.It’s quite sweet but otherwise bland, with a balanced sourness and a hint of mustard in the background. Although it contains calcium disodium EDTA, there’s nothing especially alarming about the ingredients list. Overall, a classic and inoffensive option.

£2.90 for 540g at Tesco (54p/100g)£3.40 for 540g at Sainsbury’s (63p/100g)★★☆☆☆

Snow-white in colour (an indication that little yolk is used in the recipe), with a pungent aroma of vinegar and egg. Light texture, yet stiff from the added starches. Mildly sweet, with a balanced acidity and subtle egginess, it’s less salty than others. While it’s neutral and inoffensive, the overall flavour is fairly bland and uninspiring. Like Hellmann’s and Kewpie, it contains calcium disodium EDTA. If you’re looking for a mayo without strong character, this one will fit the bill, but it falls short if you want depth and richness.

£3.25 for 165g at Ocado (£1.97/100g)★★☆☆☆

A lovely pale-mustard yellow with a strong vinegar aroma. The texture is loose but well emulsified, and there’s a subtle sweetness, but the acidity dominates, with a little complexity from mustard and olive oil. Disappointingly, the olive oil didn’t add the depth I was hoping for, and the dominant flavour was vinegar. A nice enough mayo, but it falls way short of expectations for the price.

£4 for 345g at Waitrose (£1.16/100g)£15.95 for 3 x 345g at Amazon (£1.54/100g)★★☆☆☆

A pale ivory colour and a glossy sheen. The aroma is pungent with acetic acid, and the texture is thick and slightly jelly-like. Very sweet and a touch too sour, though the mustard and olive oil bring some complexity. Made with British free-range whole eggs, it has a slightly looser texture than the others, but is still well emulsified, although there was some oil separation – a big faux-pas.

£2.75 for 500ml at Waitrose (55p/100ml)★☆☆☆☆

Pale custard-yellow (coloured with paprika), with an aroma that’s quite acidic from the spirit vinegar. The texture is thick and slightly jellified, and it’s fairly sweet, though with a touch of sourness. The mustard flavour adds a subtle complexity. The addition of 5% olive oil adds nothing and doesn’t justify the price, making it underwhelming overall.

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Source: The Guardian