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Best Foods' may contain more lemon juice, though the ingredients, ordered by volume, are the same as Hellmann's. [14] Still, the fine print in the company's marketing and websites state that "Hellmann's is known as Best Foods west of the Rockies" [15] and "Best Foods is known as Hellmann's east of the Rockies" [16] The recipe may vary by country.
In November 1919, he licensed John Behrmann to make the mayonnaise in Chicago. [3] In 1920, the New York Tribune asked three chefs to rate commercial salad dressing brand, and they voted Hellmann's mayonnaise the best, noting that it had more oil (85%) than any other salad dressing they tested. This helped to boost sales.
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In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. After numerous corporate iterations, Hellmann's is now marketed in the Eastern United States and as Best Foods Mayonnaise in the Western United States. [70] Mayonnaise sales are about US$1.3 billion per year in the U.S. [71]
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Equipment: 1 immersion blender or food processor. Ingredients: 1 whole egg (room temperature) 2 teaspoons lemon juice. 1 teaspoon Dijon mustard. ¼ teaspoon kosher salt
This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. [ 1 ] It is an emulsion of oil , egg yolk , and an acid (usually vinegar or lemon juice ).
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