Yes, dear readers, it finally happened.
Chef Mario Batali (see Hellmann’s® recipe here) scooped Your Examiner and broke the big news first –
Hellmann’s® mayonnaise is 100 years old this year.
A little bit about mayo
As it turns out, mayonnaise was born of necessity.
While cooking for the third Duke de Richelieu (one Armand de Vignerot du Plessis), who in 1756 was battling the British at Port Mahon, Minorca, the company chef – having promised a sauce of cream and eggs – discovered that he had no cream and used olive oil instead.
And so mayonnaise was born and named in honor of the Duke’s glorious victory at Port Mahon.
Some two centuries later in 1905, a German immigrant named Richard Hellmann opened a deli in New York City and featured his wife’s homemade mayonnaise in salads.
An instant hit, Mrs. Hellmann’s mayo became a commodity in its own right.
To distinguish between the two types on sale, Hellmann put blue ribs on the glass jars of one type.
By 1912 the blue ribbon variety was in such great demand that he designed the blue ribbon logo still used on jars of Hellmann’s® mayonnaise today.
“It’s what’s inside that’s real”
The media flacks at Hellmann’s will tell you straight up – Hellmann’s® has been making mayonnaise using real simple ingredients from real American farms for 100 years.
Mayonnaise with whole eggs, low-fat mayonnaise, reduced-fat mayonnaise, Dijon-mustard style mayonnaise, Meditteranean garlic flavored mayo, buffalo wing and southwestern ranch.
It’s cool to do just one thing, and to do it really, really well.
Hellmann’s® bar room trivia you need to know:
- Hellmann’s® is America’s favorite mayonnaise. Bar none.
- Hellmann’s® is known as Best Foods® west of the Rocky Mountains.
- 1920s – Hellmann’s® introduces tartar sauce and sandwich spread.
- 1980s – Light & Canola Cholesterol-Free Mayonnaise
- 1985 – Low-Fat Mayonnaise Dressing
- 1992 – Hellmann’s® adds mustard with the introduction of Dijonnaise™ Creamy Mustard Blend.
- 2002 – New mayonnaise with an ethnic twist: Mayonesa Con Jugo de Limón (Mayonnaise with Lime Juice), a flavor very popular among Hispanics. The lime juice adds a unique flavor to the classic, beloved mayonnaise.
- 2008 – Mayonnaise Dressing with Olive Oil – It combines the creamy, rich taste of Hellmann’s® with the delicious goodness of olive oil.
- 2010 – Hellmann’s® is the first consumer product of its stature and volume in the packaged foods industry to use 100% cage-free eggs, as certified by the American Humane Association(AHA) in its Light Mayonnaise.
- 2011 – Hellmann’s® adds AHA-certified cage-free eggs to Canola Cholesterol Free Mayonnaise & Hellmann’s® Mayonnaise Dressing with Olive Oil.
- 2011 – Hellmann’s® launches its first limited-edition flavor – Mediterranean Garlic.
- 2012 – Hellmann’s® is committed to using cage-free eggs in its entire product line. Once the entire line is changed to certified cage-free eggs, approximately 1.8 million cage-free, egg-laying hens will have jobs.
- 2012 – Hellmann’s® releases two more limited-edition flavors are released – Spicy Buffalo & Southwestern Ranch.
©2013 All rights reserved.
OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: email@example.com