Five professional chefs tested: This supermarket mayonnaise beats all the rest.

Mayonnaise can look like nothing more than a basic spread. Yet a quick chat with professional chefs makes one thing clear: behind that white staple sits a surprising amount of emotion, experience and even a touch of kitchen philosophy. A group of well-known chefs from the northern and southern United States have shared which supermarket jar they reach for-and which mayo, in their view, beats most homemade versions in everyday cooking.

Which mayonnaise brands top professional kitchens

The chefs surveyed cook in different parts of the US, working in buzzy restaurants, cafés and brunch spots. Every one of them knows how to make mayonnaise from scratch-egg, oil, acid, salt, done. Even so, a supermarket jar features in almost every professional kitchen.

"In day-to-day professional service, you need a mayo that tastes consistent, works in lots of applications, and holds up in big batches without losing quality."

Across the conversations, two names came up again and again:

• Hellmann’s - arguably the most recognisable branded mayonnaise in many countries, known for a creamy, relatively mild profile.
• Duke’s - an institution in the American South, with a bolder, tangier flavour.

Both have a long track record: Hellmann’s dates back to 1913 and originated in New York. Duke’s was developed a few years later, in 1917, in the southern US-and it still has a loyal following there today.

Hellmann’s mayonnaise: the northern US “default”

Chefs from the northern states, in particular, tend to reach for Hellmann’s almost automatically. For them, it represents the baseline that everything else gets judged against.

One chef from Vermont describes the brand as the “American benchmark” for mayonnaise. She uses it in potato and pasta salads-anywhere you want creaminess, but you don’t want the mayo to dominate the other ingredients.

"For many professionals, Hellmann’s scores with a silky texture and a restrained, well-balanced flavour."

Another chef praises how Hellmann’s makes dishes taste fuller and more rounded without turning them heavy. In cold salads, sandwiches or dips, it’s easy to dose so it supports the dish rather than taking centre stage. For kitchens serving North American comfort food or bistro-style cooking, that combination seems to fit perfectly.

Why Hellmann’s works so well in a busy kitchen

In constant service, it isn’t just flavour that matters-it’s usability. Chefs repeatedly point to the same practical advantages:

• a stable consistency that doesn’t separate or curdle in the fridge
• easy to blend into dressings, dips and salads
• neutral enough to pair with lots of flavours
• widely available-including in many European supermarkets

Home cooks benefit from exactly the same strengths: you don’t have to keep rebalancing seasoning every time you make potato salad, because the base behaves consistently.

Duke’s mayonnaise: the cult jar from the South

Chefs from the southern states describe things very differently. There, Duke’s is almost part of regional identity. One chef who grew up in Virginia says he was never satisfied with the milder Hellmann’s. Only after trying Duke’s did he realise, for his own palate, how exciting mayonnaise could be.

"Duke’s brings more acidity, a bit more bite, and it suits the rich, savoury dishes of the South perfectly."

Another head chef with formal culinary training goes further: he stresses that he can make mayonnaise from scratch without any trouble-but, in terms of flavour, he can’t match Duke’s. For him, the brand’s appeal isn’t merely convenience; it’s the distinctive taste profile.

Where Duke’s mayonnaise really shines

In some restaurants, Duke’s is built into signature dishes. A chef in Nashville, for example, uses it in her aioli recipe because weekend brunch demands huge quantities. Making it all by hand would be too time-consuming-and too risky-because each batch would come out slightly different.

Typical ways Duke’s is used in professional kitchens include:

• hearty sandwiches and burgers
• southern staples such as “Fried Chicken” sandwiches or coleslaw
• punchy aiolis with garlic, smoked paprika or mustard
• spreads for brunch dishes, such as egg plates or breakfast sandwiches

If you like bolder seasoning at home and enjoy a tangier edge, you may well prefer a mayo in the style of Duke’s-even if the brand itself is still hard to find in the UK.

Which mayo the chefs rate highest overall

Looking across all the interviews, the pattern is clear: two brands dominate, and one of them edges ahead. Most of the chefs lean towards Duke’s because they value its more individual flavour. For them, this mayonnaise isn’t just a neutral base-it’s a proper seasoning tool.

"Many professionals say it outright: homemade mayo is lovely-but in practice Duke’s often tastes better."

At the same time, Hellmann’s is defended with real enthusiasm by northern chefs. They see it as the gold standard for a balanced, dependable supermarket mayonnaise-one that has been used in countless American kitchens for generations, and is now also widely available across Europe.

A favourite brand, not a rigid rule

Despite strong preferences, the chefs push back when asked for “the one and only correct” brand. For most of them, there are two separate levels:

• Craft: they can make the classic version with egg yolk, oil and acid, understand variations, and can whip up a fresh batch at any time.
• Reality: in a high-pressure service, they rely on a trusted brand to save time and reduce food waste.

That leads to a relaxed, practical view: jarred mayonnaise isn’t a betrayal of cooking skill-it’s a tool used deliberately. What matters is how you’re using it, and what the dish needs in terms of flavour.

What UK home cooks can take from the professional comparison

It gets interesting when you map the same thinking on to your own supermarket aisle. In the UK, there are dozens of mayos on offer, from budget own-brand to organic premium. The US chefs’ comments suggest a few useful criteria for your next shop:

Factor	What to look for
Flavour	Do you want it mild and creamy, or tangy and more assertive?
Use case	Sandwich, salad, dip or aioli? Different dishes suit different profiles.
Consistency	Does it stay properly creamy even when loosened with vinegar, yoghurt or water?
Availability	Can you buy it reliably in your go-to supermarket, including in larger packs?

If you spot Hellmann’s on the shelf, it’s easy to see what northern US chefs like about it: a creamy texture, a milder flavour, and solid performance in salads and classic sandwiches. For more intense experiments, it’s worth trying brands with a higher acidity or a more distinctive recipe-even if they aren’t called Duke’s.

How to use mayonnaise cleverly at home

For everyday cooking, a single jar of standard mayonnaise is enough for most people. With a few quick tweaks, though, you can turn it into very different sauces. For example:

• Quick garlic aioli: mix mayo with fresh garlic, lemon juice and a little olive oil.
• Burger sauce: combine mayo with ketchup, mustard, gherkin relish and paprika.
• Lighter salad dip: mix mayo half-and-half with yoghurt, then season with herbs and lemon.
• Fish accompaniment: stir in dill, lemon zest and a hint of mustard.

If you want to have a go at homemade mayo, you can take a cue from the professionals: they mainly make it from scratch when a very specific texture or a particular oil aroma is required-such as for tasting menus or more minimal, carefully composed plates.

In everyday use, the branded jar is hard to beat for practicality. Once opened, it will sit in the fridge for several weeks, ready to use-without cracking fresh eggs every time and worrying about getting a perfect emulsion. Especially if you rarely need large quantities, it also helps avoid waste from half-used eggs or leftover oil going off.

One final observation from professional kitchens is worth noting: many chefs no longer treat mayonnaise as a simple side, but as a standalone flavour base-much like stock or butter. Once you think of it that way, you choose your mayo more deliberately, and decide in advance whether a dish needs gentle, tucked-in creaminess or a clearly noticeable mayo accent.