I had sweet mayonnaise for the first time in Tokyo a few years ago and have since found it mixed into salads (mostly sweet corn or fruit salads) in Singapore and China. The first couple of times I tried it, I was really pertty... (7 replies, last updated by Cinnamon June 17, 2009)

At the website, given below, you will find a basic mayonnaise that really works well for me !! I use half olive oil and half canolla oil, which I believe makes it much healthier than any mayo you can get off of a supermarket... (30 replies, last updated by threedogs August 14, 2007)

This recipe was in either Gourmet or Bon Appetit magazine about fifteen years ago. It is wonderful with cold chicken in the summertime and makes a chicken sandwich voluptuous. Take 1 cup of any commercial mayonnaise from a jar... (1 reply, last updated by danna August 3, 2007)

of cryovac and blue ice in my freezer, that I use when selling at Farmer’s Markets. Commercial mayonnaise has a pH of approx. 3.0, which makes it a high acid food. That is why some health inspectors no longer test the... (11 replies, last updated by Nancy February 10, 2004)

Does anyone know where I can purchase Japanese Kewpie Mayonnaise? My local supermarkets don’t stock it, nor does the Korean supermarket in K-town. Thanks in advance. Lloyd (10 replies, last updated by jsmitty March 30, 2007)

I know I’m not alone in loving Kewpie. It’s the only commercial mayo I ever buy anymore. I know that it tastes better – it’s creamier, tangier and a little bit sweet – but how do they do it? What... (8 replies, last updated by Yukari April 2, 2005)

I made mayonnaise yesterday which turned out just awful – terribly oily tasting. The texture was great, it emulsified perfectly so I’m pretty sure the amount of oil wasn’t the problem, but the grade of oil used... (12 replies, last updated by kevine July 25, 2005)

with homemade mayo on summer picnics. The last thing in the world you would want to do with homemade mayonnaise is leave it out for several hours. I make homemade mayonnaise with raw unpasteurized eggs—but I use commercial... (12 replies, last updated by Maria June 21, 2002)

://www.dukesmayo.com/shop_online.asp?id=2 I don’t know, according to wiki the difference with Duke’s is there’s no sugar in it http://en.wikipedia.org/wiki/Duke’s_Mayonnaise Ninth Annual Chowing with the... (7 replies, last updated by OldTimer September 24, 2009)

Since Hellman’s uses soybean oil for their mayonnaise, the difference is certainly the oil. Also, commercial mayo probably has a great deal more salt than home made and that might alter the flavor, as would the eggs... (57 replies, last updated by morwen March 7, 2008)

+ loads to run. I decided about two years ago to investigate commercial under the counter dishwashers that do a full cycle in 90 seconds. Yes, they really do! I settled on a Hobart LX40 hot water dishwasher (as opposed to one... (11 replies, last updated by Wendy Leonard February 7, 2002)

Thank you for the explanation Embee, much appreciated. I do agree with you about the texture of the Loblaws mayonnaise - it is good. Be nice if I could find a commercial mayonnaise that was olive oil based. Anyone know of one? (11 replies, last updated by Atahualpa December 9, 2008)

Lemons are American. I have never seen one in Mexico. If mayonnaise from Mexico claims a lime citrus content, it’s not marketing genius or cutting edge-cuisine; it’s simply that lime was the only option. (11 replies, last updated by Pampatz July 16, 2007)

Debunking the mayonnaise spoilage myth Mayonnaise Spoilage Myths Commercial mayonnaise has an undeserved bad reputation as a cause of food spoilage. In fact, commercial mayonnaise is loaded with acid and preservatives that can... (6 replies, last updated by lexpatti June 6, 2007)

My understanding is that commercial mayonnaise really doesn’t spoil and that the warnings and scare stories predate the ubiquitousness of commercial mayonnaise. I do make my own mayonnaise—but I don’t use it for... (7 replies, last updated by flavrmeistr April 16, 2002)