How did this 2 year old thread get revived? I guess it’s safer to wake up yesterday… So I’ll play. Mayonnaise on hotdogs should be illegal. I love tuna salad and egg salad with mayo. Mayo is also essential for a garden ripe tomato sandwich. Potato and macaroni salad scream for it. Mayo turned into tartar sauce is essential for fried seafood. That’s all I have to say.
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Breaking the law .Breaking the law
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I cannot believe its been two years-
There was a mayo story i wanted to share, but its been done a few times before, so I wanted to add it to an old one. There ARE a few new names this time!
I love mayo, especially Dukes and tomatoes in the summer. I have it shipped to California.
My daughter loathes it. More for me!
My favorite Chowhound thread on the subject . Circa 2012.
please join my I HATE MAYO CLUB…LOL… anyone welcome…even if you like it rop
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Some random thoughts for a mayo lover - I could it from from a spoon
I’ve never had Dukes but now am going to have to look for it. I like the idea that it doesn’t have sugar (or a sugar substitute).
When I owned the sandwich shop everyone would ask why our tuna salad was so much better than they made at home. The answer - more salt than most people use and Hellman’s EXTRA HEAVY mayo. The extra heavy is so much more luxurious than the standard store bought variety.
I’m surprised the taste test didn’t include Kewpie. I like the taste and the cool star pattern in the squeeze top.
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With you 100% on all counts.
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Tell me more. Will you share the recipe? Water or oil-packed? Celery, sweet or dill relish, celery salt, etc.? Did you super-mix it into oblivion like some delis?
I googled it because I’ve never heard of it. Turns out it’s only 10 calories more per tablespoon than regular Hellmann’s. and it has the exact same number of calories, and a very similar ingredient list, to Hellman’s “homestyle” mayonnaise. I wonder if they are distinguishable?
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Coincidentally, I’m about to make (another batch of ) oyster mayonnaise! Whose with me? 
"Like eggs, oysters contain lectin (a protein which binds things together). You can use oysters instead of egg yolks when making mayonnaise. "
“In this recipe, the oysters are cooked sous vide to help draw out excess moisture, yielding a thicker final product. The proteins in the oyster also help to further emulsify the sauce, but the glucose and soy lecithin go a long way toward creating a product that’s stable and viscous. (In fact, egg yolks are traditionally used to emulsify mayonnaise because they naturally contain lecithin. As you might imagine, adding a little extra does an even better job.) A single gram of MSG is the finishing touch, imparting a mild umami flavor to this delicious, savory mayo.”
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We use Dukes too. But oyster mayo? Not THAT again.
You’re welcome.
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I’m down to two bottles!! 
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Plenty of jars of Dukes here in Texas., Maybe you should relocate. The cost of living is so much cheaper here including the price of mayonnaise. Just kidding!
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I have them sent direct from Sauer each spring! Cheaper than Amazon.They’ve been great. One year someone stole the mayo from the package en route, and they replaced it.
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It was a very simple recipe - light, water-packed tuna, Hellman’s Extra Heavy mayo, lots of salt. That’s it. We did mix it pretty well with our hands (in gloves) so that the texture was uniform. No big chunks of tuna.
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It was labeled as extra heavy. I googled it as well and found it has extra egg yolks for added thickness. I’ve looked for it the store/retail level, we bought it in restaurant sized containers through our food supplier.
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