Kraft Heinz Co. has rolled out a new condiment, and it’s not related to tomatoes.
It’s Heinz Real Mayonnaise, which, according to the company, is made with 100 percent cage-free eggs, oil, vinegar and lemon juice. Just like its competition — Hellmann’s and Duke’s — it is creamy, but it tastes less sweet and more tangy than Hellmann’s and is not as tangy or thick as Duke’s. Even though 1 tablespoon of Hellmann’s mayo is 90 calories and has 90 fat calories, Heinz mayo feels and tastes less oily at 100 calories and 100 fat calories.
Strangely, Heinz launched this new product with little fanfare. The Heinz mayo got its first plug on the ABC show “The Chew” in late March. Then a couple of weeks later, I saw full-page ads in food magazines such as Food & Wine and Food Network, but there was no word from Kraft Heinz to the PG about the new condiment. Its website, too, was lacking in information other than images of the four sizes in which the mayo is available.
In fact a few days earlier on April 12, there was more chatter about a possible premade mash-up condiment called Mayochup, a combination of mayonnaise and ketchup. Kraft Heinz publicist Taylor Higgins didn’t address in an email exchange why the mayo got a quiet rollout but said it was released in tandem with Mayochup, which “took the internet by storm.” She added that the Heinz mayo product launch “will be supported by a comprehensive marketing campaign.”
Heinz Real Mayonnaise is available in 13-ounce and 19-ounce squeeze bottles and 15-ounce and 30-ounce jars, designed to look like eggs to remind consumers that the condiment is made with cage-free eggs. As of this past weekend, only the 13-ounce and 19-ounce squeeze bottles were being sold in the Pittsburgh market. The 13-ounce retails for $4.49 and the 19-ounce costs $4.99 or $5.29 depending on the store.
Duke’s and Hellmann’s have been around since the early 1900s and a fixture in any dish that calls for mayonnaise. Both brands have staunch devotees who have stuck with them, sometime through generations, and so Heinz mayo has plenty of catching up to do, especially if it expects to shift the allegiance of the loyalists and become a household name. But that doesn’t mean that it is inferior to Duke’s or Hellmann’s in taste or creaminess.
Heinz mayo works just as well in a lemon-herb aioli that can be spread on a chunk of salmon and baked and also served on the side. It sticks nicely to vegetables especially when it comes to coating potatoes and so will be perfect for a picnic potato salad during the warm-weather days.
A grilled cheese sandwich gets the desired golden-brown crust when the outside slices are smeared with a combination of butter and mayo, and the sandwich does not burn on the skillet because the egg-based condiment raises the smoking temperature.
And then there is the spread for bread. When the mayo is mixed with minced garlic, Parmesan and mozzarella cheeses and hot sauce and is slathered on halved baguettes and broiled, it honestly is the best thing since sliced bread.
Arthi Subramaniam: asubramaniam@post-gazette.com or 412-263-1494.
Killer Bread
PG tested
It’s called Killer Bread for a reason — it oozes fat. The best way to enjoy the bread is not to think about the calories and eat it like there is no tomorrow.
1 cup mayonnaise
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
¼ cup French feta, crumbled (optional)
2 large garlic cloves, crushed and finely minced
Couple of splashes hot sauce
1 demi baguette, halved lengthwise
2 tablespoons fresh parsley
In a medium bowl, combine mayonnaise, mozzarella, Parmesan and feta (if using) cheese, garlic and hot sauce.
Spread mixture generously over baguette halves. Place on baking sheet lined with foil.
Broil until lightly golden brown and bubbly. Remove baking sheet and sprinkle bread with parsley.
Broil again for 1 or 2 minutes longer. Let it cool for a minute. Slice the bread and serve immediately.
Serves 4.
— Arthi Subramaniam
First Published: April 25, 2018, 2:00 p.m.