Flavored variations of mayonnaise increasing in popularity in U.S., according to recent market data; mayo mostly used on sandwiches, burgers
OAK PARK, Illinois
January 18, 2012
– People over 40 remember the time when there were basically three condiments: Ketchup, Mustard and Mayonnaise. Simple and undoctored, these three sauces sat in everyone's fridge and back of house larder. Gradually this list of no frills condiments grew with the addition of BBQ Sauce and Salsa in the early eighties and Ranch and Caesar soon after. Flavor variations for all condiments blossomed in the nineties and have exploded in recent years. The Mayonnaise category, in particular, has grown up, with a burgeoning of flavor variations and an increase in presentation platforms. A quick check of the MenuMine database produced no less than 90 various mayonnaise flavor variations found on restaurant menus.
The flavor of Mayonnaise mainly finds enhancement with an assortment of Spices and Herbs. Restaurants, however, also turn to Peppers, Fruits and Vegetables to add uniqueness and a bit of texture. Naturally, Garlic leads the list, as it does with any savory complement.
* Spices --- garlic, saffron, cumin, red pepper, sage, red curry, sesame, ginger, paprika, lemon pepper, peppercorns
* Herbs --- basil/pesto, cilantro, fennel, rosemary, tarragon
* Peppers --- ancho, jalapeno, sriracha, chimichurri, red,sweet, poblano, chipotle
* Fruit --- apple, avocado, lemon, mango, lime, cranberry, citrus
* Vegetables --- sweet relish, watercress, scallions, capers, olives, horseradish, wasabi
* Tomatoes --- sun dried, roasted, smoked
* Cheese --- blue, parmesan
* Others --- dijon, sherry, honey, buffalo sauce, spicy, teriyaki sauce
Most mayonnaise ends up on sandwiches (70%) or Burgers (20%) with the balance used on prepared salads, appetizers and center of plate entrees. The average restaurant using mayonnaise, puts it on an average of 7.8 menu items.
Featured Items with Flavored Mayonnaise in Restaurants
Flavored Mayonnaise is being used by leading and cutting edge restaurants on all types of meats, seafood, vegetables and salads, regardless of restaurant concept and cuisine of menu item.