How much mayo can one restaurant use in a week anyway?
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File under: one less reason to hate mayo.
The condiment aisle's newest vegan mayo will be made by none other than ... the company that just spent months trying to sue a mayo-maker for being vegan.
"Listening to my mother Evelyn" was the key: "Differentiate yourself. Give people what they need." The words of a Bensonhurst
Unilever claims that Hampton Creek is violating the standard of identify for mayonnaise -- stemming from pre-World War II regulations -- because we're using plants instead of chicken eggs in what is now America's most popular condiment.
Mayonnaise is misunderstood. Let us show you the way.