A growing trend towards real foods has seen consumers and commercial kitchens seek out products with authentic, scratch-like credentials. But establishing the virtue of some claims is not always clear-cut.
For example, given the growing focus on “whole” produce, such as whole vegetables and whole grains, it stands to reason that mayonnaise made with whole eggs is the real deal, right?
Well, no.
While you may be led to believe that “whole egg” mayonnaise is truly the genuine article, the fact is an authentic scratch-made mayonnaise uses “just the egg yolk”.
This is where Hellmann’s Real Mayonnaise helps your kitchen meet the most exacting customer expectations. Hellmann’s is based upon an authentic egg yolk recipe, just like it has been since 1913 when Richard Hellmann first created it.
It’s the premium ingredients in Hellmann’s Real Mayonnaise that create its unbeatable, creamy flavour. The real, scratch-made taste is thanks to our use of traditional ingredients including egg yolks, vegetable oil, lemon juice, vinegar and seasonings.
Perhaps not surprisingly, Hellmann’s has proven to be incredibly popular amongst chefs seeking a dependable and versatile mayonnaise.
“I’ve tried many other brands and Hellmann’s has turned out to be the best,” says the owner and founder of Brisbane-based Charboys Burgers, Shravan Gautam. “
Gautam’s burgers famously include a special sauce, which is created using a base of Hellmann’s Real Mayonnaise. “My special sauce is unique in its essence,” says Gautam. “There’s nothing else out there that tastes like it! If the mayonnaise in it wasn’t any good, it wouldn’t be anywhere near as tasty as it is.
“Hellmann’s has a depth of flavour; it also holds well and is not too acidic, either.”
There’s no doubt Hellmann’s Real Mayonnaise has an authentic scratch-made taste, so why not cut out the middleman and make your own mayo? Quite simply, the logistics just don’t stack up.
For a start, there is the time it takes to make a scratch-made mayonnaise; time you could be spending elsewhere. Then there is the expertise required to craft an authentic mayo – it’s not a task to pass off to an unskilled kitchen hand.
Plus, says Adam Shaw, head chef at Pins on Lurline in Katoomba, health regulations on pasteurised eggs and shelf life produce issues with storage and the potential
for waste.
“In this day and age with the new health laws,” says Shaw, “you’ve actually got to make mayonnaise fresh daily and then have it pH tested – or you go with a pre-made product, which gives you a much longer shelf life.”
But Shaw, who is an avid supporter of authentically made foods, believes there is no compromise with Hellmann’s Real Mayonnaise.
“I like the original and traditional methods of production,” he says. “Hellmann’s is a great product because we know it’s consistent and has a good base flavour. Some mayonnaises are too heavy and a bit too acidic whereas Hellmann’s is very consistent.”
Adds Gautam: “If I couldn’t find anything great, I guess the next step would have been to start making it myself. But since I came across Hellmann’s, I just don’t feel the need – it’s perfect just the way it is.”
The message is clear: with its premium, made-from-scratch taste and the authenticity of its egg yolk recipe, Hellmann’s Real Mayonnaise is the go-to solution for
savvy chefs.
