290 grams - Japan

Made with fresh eggs and pure yuzu juice, this mayo is thick and ultra rich. Ideal fro fries, grilled veggies, seafood and, of course, hamburgers. Also great on roasted turkey sandwiches and egg salad.

A blending of two elements that shouldn't work together creates an emulsion. And, in our world, this means mayonnaise. Quite simple to make, with just a little patience and zen like whisking of oil and egg yolk, and you can make your very own, freshly made "mayo".

Adding mustard to this mixture makes you French, using olive oil makes you Italian, sunflower seed oil makes you Russian, and adding starches or other "junk" makes you a low fat version that simulates mayonnaise.

Hellmann's, Best Foods and Duke's, names we all know, started in the first half of the 1900's and have become the commercial standards for sandwich spreading here in the U.S.

The origins of mayonnaise is clear, at least in the history books. Perhaps, though, if you study the history of man, mixing oil, vinegar and eggs together has been going on for as long as eggs have been around (or is it chickens?) It's the variations that make it unique and, in our case, what we know as mayonnaise.

Yuzu grows wild in China, the apparent origin of this sour mandarin, lemon like citrus fruit. It's recent discovery and popularity here in the U.S. has spawned many products. Many Yuzu based ingredients are coming from the Japanese because of their sophisticated and unique dishes.

Mayonnaise from Japan is typically made with rice or apple cider vinegar giving a different and distinct flavor. When you add Yuzu to the emulsion it makes for a pretty darn tasty "spoon-ready" treat! It's foods like this that make you think about mayonnaise beyond the bread, and into the stratosphere.

When I was growing up we would have mayo on the west coast and on the east coast. They tasted different. It was a little treat to have them be different. Today, Hellmann's and Best Foods have merged into one company, and thus have become a mono-made mayo.