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Hellmann's Blue Ribbon ad from 1922. Baconnaise – Brand of bacon-flavored condiment; Blue Plate Mayonnaise – Brand of mayonnaise [3]; Duke's Mayonnaise – American brand of mayonnaise
Mayonnaise (/ ˌ m eɪ ə ˈ n eɪ z /), [1] colloquially referred to as "mayo" (/ ˈ m eɪ oʊ /), [2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
How to Make Garlic Mayo for BLTs. To make the super-fast garlicky mayo, mix 2 tablespoons of mayonnaise with one glove of grated garlic. Spread the garlic mayo on the bread when assembling your ...
One taster called it "fresh feeling," and another called out its consistent texture and "light lemony flavor." Hellmann's. Tasters noted that this mayo was exceptionally vinegary," "eggy," and creamy.
Available at Shake Shack, and famously served atop burgers or as a dip, the surprisingly complex arrangement contains mayo, ketchup, yellow mustard, garlic powder, paprika, cayenne, and—the ...
In 1997, CPC International renamed itself Bestfoods, focusing on packaged food products (including the Hellmann's brand), and spun-off the corn-refining business into a new company called Corn Product International, currently known as Ingredion. [8] Bestfoods was acquired by Unilever in 2000. [9]
Garlic sauce – Its main ingredients are garlic, mayonnaise, sour cream or yoghurt, herbs and spices. Similar, perhaps, to ranch dressing. It's eaten with pizza or used as a dressing to side salad (usually cauliflower or broccoli). It can be also made with only garlic and melted butter, to be tossed with asparagus, broad beans or green beans.
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