OAK PARK, Ill.—A long-time staple in American refrigerators, mayonnaise is weaving its way onto the culinary scene with new flavor twists and variations to spice up the condiment’s standing among other tasty staples such as ketchup and mustard.
According to recent market data from the Foodservice Research Institute, flavor variations for all condiments blossomed in the 90s 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 check of the MenuMine database produced no less than 90 various mayonnaise flavor variations found on restaurant menus.
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.
Mayo’s flavor mainly finds enhancement with an assortment of spices and herbs; however, restaurants also incorporate peppers, fruits and vegetables to add uniqueness and a bit of texture. The following are the most popular mayonnaise flavors popping up on restaurant menus nationwide:
- 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.
