We're living in the golden age of mayonnaise - Salon

[justaprogressive]

Going to the grocery store these days can feel like a minor existential crisis. The price tags are higher than they should be, the inescapable muzak drones on and at my local supermarket, it seems as though a quiet conspiracy is afoot. Nearly every checkout lane once manned by a cashier is now closed, leaving a vast, eerie expanse of empty aisles where humans used to stand. Instead, we’re all left with the self-checkout, a quietly menacing reminder of a world where automation reigns.

And yet, amidst this corporate disillusionment, there’s the mayonnaise aisle. If you look closely, it’s almost beautiful.

Now, before you think I’m losing my grip entirely, hear me out. Mayonnaise, with its thick, creamy opacity, has long been the subject of ridicule. The very name conjures images of sweltering summer picnics, soggy sandwiches and a kind of lowbrow indulgence we don’t like to admit we enjoy. For many, it’s the condiment equivalent of an unfashionable uncle at a wedding — always present, but never the center of attention.

But what if I told you that mayonnaise, in its full, unapologetic glory, is having a renaissance? Yes, we are living in the golden age of mayonnaise and those of us with discerning taste are lucky to bear witness to it.

I know, I know — this may sound like the ramblings of a condiment devotee. And perhaps, in part, it is. My fridge, a constantly evolving experiment in emulsification, is home to a rotating selection of mustards, hot sauces and sandwich spreads (full disclosure: I once had a column devoted entirely to this obsessive passion called “Saucy”). But the thing is, this isn’t just about my personal affinity for creamy, acidic spreads.

It’s about the cultural moment we’re in: mayonnaise is not only everywhere — it’s better than it’s ever been.

https://www.salon.com/2025/03/27/were-living-in-the-golden-age-of-mayonnaise/

[tulipsandroses]

1. There's nothing like home made mayo.

I haven’t done it in awhile. But eggs! You need eggs for mayo. Home made beats store bought and it’s easy with an emulsion blender.

[MiHale]

2. If I'm not making my own...I use Duke's.

If I need a slightly different take due to the direction the menu takes…I mix in any of Melinda’s sauces. Ghost Pepper, Honey Mustard w/Habanero, Habanero or Jalapeño ketchup, Black Truffle hot sauce. Makes for a custom spread.
Using a premade mayo…these days of crazy prices…gives you so many options.

[cachukis]

5. Melinda's. The best.

[Squeaky41]

3. House Mayo

It's Duke's

Order it from Amazon. Not cheap.

Not in our California Safeway locally.

[Silent Type]

4. I'm in the minority, just can't stand the stuff. I'm talking gag reflex. It's a shame because it's on everything.

[Comrade Citizen]

6. Golden age of mayo ended

I only eat canola (Canadian rapeseed) oil mayo made by Unilever/Hellmann's. It has the same ingredients as Unilever traditional mayo sold in France.

Since the last local store stopped selling it, I no longer use mayo because I can't eat soy and I don't like the taste of olive oil or avocado mayo.

[efhmc]

7. My friend who was born and raised in Germany hates the stuff.

Not too fond of it myself,

[catbyte]

8. It's always been the Golden Age of mayo with me. Most of my family came from Canada and

they love their mayo up there, lol. And it's Hellman's for me. After all, I'm a Northern girl. Dukes just doesn't taste right, sorry.

[electric_blue68]

9. Love Hellmann's Mayo on lots of sandwiches, and burgers!