Mayonnaise is a thick, creamy condiment that is a staple in many refrigerators and on tables at restaurants across the world. The two most common types of mayonnaise are white and yellow mayonnaise. While they may look similar, there are some key differences between the two that impact taste, nutrition, and best uses.
Origins of White and Yellow Mayonnaise
Mayonnaise originated in France in the 1700s, with the early version being more similar to a white aioli. It was traditionally made by slowly adding oil to egg yolks to create an emulsion. Vinegar and mustard were also common ingredients.
This original version of mayonnaise was off-white or pale yellow, due to the color of the egg yolks. The yellowish color was considered desirable and a sign of a rich, creamy mayonnaise.
In the early 1900s, advancements in food processing allowed mayonnaise to be made more efficiently in factories. The industrial production of mayonnaise shifted it to a stark white color. Food companies touted this clean, bright white mayonnaise as more modern and desirable than the pale yellow.
By the mid-1900s, bright white mayonnaise dominated grocery store shelves, establishing it as the norm for decades. In the 1990s, some companies started producing mayonnaise with a more yellow or egg-like color as a nod to traditional, homemade styles.
Ingredients in White and Yellow Mayonnaise
The ingredients used in mayonnaise impact its final color and taste.
White mayonnaise relies on more modifications during processing to achieve its color:
- Acidulants like vinegar or lemon juice are added to help emulsify
- Stabilizers and thickeners give it a thicker texture
- Sugar or other sweeteners enhance flavor
- Salt boosts flavor
- MSG may be added for umami taste
- Egg yolks may be replaced with whole eggs or egg whites, reducing yellow color
Yellow mayonnaise uses ingredients for a more homemade, traditional taste:
- Higher amount of egg yolks lend color and richness
- Higher oil content like olive oil or avocado oil
- Less added sugar and salt
- No MSG
- Lemon juice for tanginess
- Mustard for flavor
So while white mayonnaise achieves its color through processing, yellow mayonnaise gets it directly from egg yolks.
Nutrition Content
Due to differences in ingredients, white and yellow mayonnaise also vary in their nutrition content:
| Nutrition Fact | White Mayonnaise | Yellow Mayonnaise |
|---|---|---|
| Calories | 90 calories per tbsp | 80 calories per tbsp |
| Fat | 10g per tbsp | 8g per tbsp |
| Saturated Fat | 1.5g per tbsp | 1g per tbsp |
| Sodium | 90mg per tbsp | 65mg per tbsp |
| Sugar | 1g per tbsp | 0.5g per tbsp |
| Protein | 0g per tbsp | 1g per tbsp |
As shown, white mayonnaise tends to be higher in calories, fat, and sodium compared to yellow. Yellow has less added sugar and more protein from the egg yolks.
Taste
Since taste preferences are subjective, whether white or yellow mayonnaise tastes better comes down to personal opinion. However, some generalizations can be made about their flavor profiles:
- White mayonnaise has a milder flavor from less egg and more acidity.
- It can have added sweetness from sugar.
- The texture may be thicker from gums and thickeners.
- Yellow mayonnaise has a richer, eggier taste.
- Higher oil content gives it a creamy mouthfeel.
- Tanginess comes through from lemon juice and mustard.
- It has a closer flavor to homemade styles.
Those who grew up on white mayonnaise might prefer its milder sweetness and familiar flavor. Fans of traditional homemade mayonnaise may enjoy yellow’s eggier, complex taste.
Uses
The tastes of white and yellow mayonnaise also make them better suited for different uses:
White mayonnaise works well:
- As a condiment for sandwiches to lend creamy texture
- In dips where you want a neutral flavor base
- In dressings combined with acids like vinegar
- In sweeter dishes to complement sugary ingredients
Yellow mayonnaise is ideal:
- As a rich finishing sauce for seafood, chicken, or vegetables
- In egg, chicken, or tuna salads to amplify flavor
- On blander foods like potatoes or rice to add interest
- In recipes where its color enhances visual appeal
The most noticeable difference may be in egg salad. White mayonnaise can make the salad pale and washed out. Yellow mayonnaise keeps an appetizing yellow color.
Cost
There is usually a price difference between white and yellow mayonnaise, with yellow costing a dollar or two more per jar. This reflects the increased cost of ingredients like egg yolks and olive oil. Mass-produced white mayonnaise made from less expensive ingredients can be made more affordably.
Storage
Both styles of mayonnaise should be stored the same way after opening – in the refrigerator. Keep mayonnaise chilled at 40°F or below and use within a couple months for best quality and safety. Mayonnaise can harbor bacteria if left unrefrigerated.
Look for signs of spoilage before using like separation, watery texture, or grayish discoloration. Discard if any mold develops.
Popularity and Availability
White mayonnaise continues to dominate the commercial market, especially mass-produced, inexpensive options. Major brands like Hellmann’s and Kraft sell popular white mayonnaise varieties.
Yellow mayonnaise has grown in popularity over the past couple decades. Smaller natural food brands led the revival of egg-colored mayonnaise made with simpler, less processed ingredients. As demand increases, larger companies have added yellow mayo to their offerings.
While white mayo can be found at any grocery store, yellow mayonnaise may only be sold at select stores or specialty markets focused on gourmet and natural options. But it is becoming more widely available due to consumer interest in less processed foods.
Health Concerns
Some people may need to monitor their mayonnaise intake for health reasons:
- Weight control – Mayonnaise is high in fat and calories, so portion sizes matter, especially if watching your weight.
- Cholesterol – The egg yolks boost cholesterol levels, which is a concern for those with high cholesterol or heart disease.
- Food allergies – Mayonnaise contains potential allergens like eggs, soy, and mustard.
When it comes to health, yellow mayonnaise has some advantages over white for containing less sugar, sodium, and fat. But the egg yolks make it higher in cholesterol.
Environmental Impacts
The environmental impacts of white versus yellow mayonnaise include:
- Ingredients – Yellow’s simpler ingredients like olive oil and mustard have lower environmental costs than highly processed white mayonnaise.
- Packaging – Premade white mayo uses plastic packaging that generates waste. Yellow mayo from bulk bins reduces packaging.
- Transportation – Industrially made white mayo requires more transport from factories to stores. Yellow mayo may come from more local producers.
With fewer additives and processing, yellow mayonnaise is generally regarded as more environmentally friendly than mass-produced white brands.
Conclusion
While white and yellow mayonnaise share a base of oil and egg ingredients, they differ in several ways that impact taste, nutrition, cost, and environmental footprint. White mayonnaise gets its color, milder flavor, and thicker texture from more additions like acidulants, sugars, and stabilizers during industrial processing.
Yellow mayonnaise relies more on egg yolks for color and flavor for a richer, tangier taste reminiscent of homemade styles. It skips many of the processing aids used in white varieties. While personal preference dictates which tastes better, yellow mayonnaise does edge out white in terms of nutrition and environmental impacts.
So when you reach for the mayonnaise, consider whether you prefer the familiar mildness of white or rich egginess of yellow mayonnaise for the dish you’re making. Both impart creamy texture and flavor, but the colors signal differences in how they’re made and taste.