I will definitely try the Hellman's version. I could never stand "Miracle Whip" so I'd be afraid to try Kraft's new attempt at mayo.

Kraft Mayo and Miracle Whip have absolutely nothing to do with each other. I hate it when I ask for mayo and get Miracle Whip instead. If I wanted a sugar sandwich, I would've asked for one, thanks!

I imagine the olive oil version of Kraft mayo and Hellman's will taste fine, if you like the originals of either brand. The olive oil they use must be really mild, because I don't notice a difference big in taste.

i am a HUGE fan of mayo. i even converted my texan husband who is a mustard on EVERYTHING kind of guy to eating hamburgers with mayo.

i tried the olive oil mayo a few years back when it first started coming out. i didnt like it at all. it had a very sour taste to it. so i threw it away and never looked back.

recently a friend of ours bought some by mistake and knew we were mayo freaks and gave it to us...so not to hurt their feelings we took it.

well one day i was making some macaroni salad and i didnt have enough regular mayo....so i gave in and used it. the end result was amazing. im not sure if it was because of the mixture of the two or what, but it was good. i still have it in there a little scared to try it on just a sandwich.

I wouldn't eat either of these. Both still have soybean oil. For Hellmann's, the soybean oil is listed before olive oil. The Kraft version is "reduced fat". Gross all around.

this is probably a dumb question (be gentle!) but is it significantly better for you than regular mayonaise? more monounsaturated fats? less calories? less saturated fat? i love mayonaise so if this is healthier then that would be great!

Very yummy. A friend of mine brought me a sandwich with turkey and yellow American cheese... soooo delicious. I couldn't believe how better it tasted than regular mayo.

The problem is in the ingredients, regular mayo has about 5 ingredients: basically, eggs, salt, vinegar i think. When you look at anything else it has about 30 ingredients and its all crap! If you like mayo use it sparingly!

I love mayo...and the olive oil stuff isn't too bad. What's awesome, though, is lime mayo. I think you can find it in hispanic food stores...when I was in Peru that's all they used (I think it was Hellman's brand) and it was SOOOO good. made the best egg salad sandwiches.

I used a whole container of olive oil mayonnaise on my favorite sandwich all last winter. I'm not sure there's much taste difference.

Maybe if you were just eating it plain, Belgian-style, on an avocado or something you'd notice the difference in flavor?

I think the reduced fat olive oil version tastes better than the regular reduced fat version. However, I think regular mayo is still superior.

Nikki, thanks for the lime mayo tip! I saw it in the store yesterday but wasn't sure if it would be awesome or not. (And it was a little pricey for a small bottle.)

We have a bottle of the above Kraft Olive Oil mayo in our fridge for when we're out of homemade and we won't use another kind of store bought mayo again - actually quite tasty!

Mayo, one of my favorite food groups! I have been debating trying an olive oil mayo - I am strictly a Hellman's girl. Now I'll have to put it on my next shopping list and try it once and for all.

I haven't tasted commercially made mayo in ages. Making your own mayo couldn't be easier. If you can get backyard eggs, give it a try. All you need is oil, mustard powder, fresh lemon juice, freshly ground pepper, sea salt and a good blender or food processor.

I make mine with olive oil and flavor it with garlic.

Hi, I am from Portugal and when I was in NY in 2005 I tasted olive butter, it was delicious. I don't remember the brand, I suppose there are a few of them and I know that if I could see a picture of it I would remember it. Does anyone know some brands of olive butter that I could have a look for it online? Thanks and it's a pleasure to be able to read such a great website.

VanBC has it right-- once you make your own mayo, you'll be hooked, and store-bought versions will never satisfy. Julia Child's oft-quoted recipe is still my guide:
http://www.thenibble.com/reviews/main/condiments/mayonnaise/mayonnaise-recipe.asp#tips

I have found that regular mayo thinned with some lemon or lime and some top quality oil to be better in taste and texture to the subject product.

I'm with syrupandhoney....you could just buy normal mayo and drizzle some olive oil on it and it would prob be even better. The fact is, it's just a marketing thing...it's the same crap with just a hint of olive oil.

It's soooooo easy to make your own and you get to control the ingredients. REAL organic extra virgin olive oil makes a wonderfully rich and warm mayo. As long as you use all quality organic ingredients (esp. the egg) this is actually a healthy treat, since it's raw and all the enzymes and nutrients are intact!

Soybean oil is a huge problem in this country and people need to get privy to it's dangers. Google soybean and monstanto.

Mom always gave us homemade mayonaise, and she used olive oil or sunflower seed oil, the two were so tasty and delicious, each on its own. And the same for the all i oli (the real way to do it, of course, as we do in Spain).

Just give it a chance...

Just a note: my mom and grandmother both object to the store-bought olive oil mayo because it doesn't hold up very well as a salad dressing; it tends to look and taste more oily if it gets a little warm, and doesn't have the same sort of "stickiness" to hold the salad ingredients together.

On the other hand, I think it tastes fantastic on sandwiches.

Really good olive oil can break down when being beaten into a mayonnaise and become very bitter. It's recommended (IIRC, by Alton Brown in his "Mayo Clinic" episode) that you add olive oil at the end of the process, to prevent over-beating.

How long does homemade mayo 'hold'? Do you need to use it all immediately, or can it keep a week or so in the fridge?

@cgups - No! If you look at the nutrition information on the olive oil mayo vs. the other ones, the olive oil didn't seem to be the best choice. (I can't remember exactly why, but I've looked at it a couple of times.)

For those of us who use commercial mayo (I live alone and travel for work every other week - homemade would go to waste) the healthiest I've found is Hellman's (Best Foods on the west coast?) Canola Mayo.

@mejesster,

I've been using nothing but 'really good' olive oil (I assume you meant true extra virgin olive oil) for many years and it's never broken down or made my homemade mayo taste bitter.

@kibitzknitz,

I make mayo with backyard eggs and freshly squeezed lemon juice (meaning that the eggs are safe and that I the only preservatives are the lemon juice and the sea salt) and my mayo keeps in the fridge, in a glass jar, for a couple of weeks, at least.

I love olive oil mayonnaise, but I prefer Hellman's over the Kraft version by a landslide.

My mother-in-law started me on this (she's a retired nutritionist). Now I'm hooked. It just makes me feel a little bit better that it's somewhat healthier. And I agree that the Hellman's version taste much better than the Kraft.

I made homemade mayo for the first time a couple weeks ago, using olive oil. I love olive oil so assumed it would turn out great. I was so proud that it didn't separate or break, but the end result was gross. It kind of tasted like tart, acidic, bitter, grossness. Why??

I can recommend the reduced fat olive oil vegenaise! No, wait! Come back! Seriously, it's good!

I have been buying McCormick Mayonnaise made in Mexico for the past few years. It is made with lime juice and real sugar with only 12 ingredients. I find it in the Mexican section of the World Foods aisle in my grocery store. I think it taste closest to the homemade mayo I would make.

@Sheryn917,

You must be using the same oil as mejesster. LOL

Three words: make your own.