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The best mayonnaise for drizzling and dipping this summer
Tried and tested by the Good Housekeeping Institute
Tested by Callum Black and Joanna Anastasiou
Along with ketchup, mustard and the best hot sauces, mayonnaise is a BBQ staple, whether it’s spooned onto hot burger patties, whipped into a garden salad dressing, or used for drizzling over grilled veg straight from the grill.
That’s why our tasting panel at the Good Housekeeping Institute tried 30 – yes 30! – different varieties of mayo as part of our big BBQ Taste Test, to bring you the very best for spreading, drizzling and dipping. We're doing the important work here.
Looking for something with more of a kick? We've also tested the best hot sauces.
What is mayonnaise made of?
Mayonnaise combines egg yolks (or a vegan alternative), oil and some type of acid (normally vinegar or lemon). The ingredients are emulsified (by whisking the oil slowly into the egg to create a stable mix), resulting in that light but luxurious texture and glossy finish the best mayonnaise is known for.
How we test mayonnaise
The GHI tried 30 varieties of mayonnaise, including options from both supermarkets and big brands. Each was served blind to avoid brand bias. Testers were looking for the creamiest condiments with the perfect amount of tanginess. Any additional flavours – such as garlic – had to be well integrated.
These are the ones worthy of any summer soirée.
This article was updated in June to reflect the latest prices and stock levels.
Score: 98/100
Pairing perfectly with, well, just about anything, testers loved this full-flavoured mayonnaise. It's intensely rich and creamy with notes of roasted garlic and rich black garlic.
Expertly balanced with seasoning, vinegar, mustard and a hint of lemon juice, the delicious flavour and thick but smooth texture make this a summer BBQ essential.
Score: 93/100
A classic mayo for all occasions, most of our testers immediately recognised that nostalgic Hellman’s flavour and we can’t argue with this universal favourite.
Smooth and buttery, it’s tangy with good seasoning and a hint of lemon. Add a dollop to your burger straight off the grill.
Score: 89/100
Made with aromatic yuzu citrus oil, this would make a great choice with barbecued fish, vegetables or lighter meats such as pork.
It’s a particularly smooth and silky mayonnaise, pairing subtle notes of vinegar and mustard with the distinct but natural flavour of yuzu citrus.
Score: 85/100
If you’re a fan of healthy fast food chain Leon, you’ll be pleased to know that you can recreate some of its signature dishes at home with the help of its branded condiments.
This vegan mayonnaise is made with faba beans instead of eggs and is flavoured with gochujang chilli for a sweet and spicy kick. Leon adds it to its crispy Korean chicken wrap but it would be equally good on top of a meat-free burger.
Score: 85/100
Alternatively, ASDA’s own-brand vegan mayo was just as impressive (and will save you a few pence!)
Part of the supermarket’s plant-based range, it’s a vegan-friendly take on classic burger sauce, with pickled gherkins and paprika. Testers found it perfectly balanced and creamy.
Score: 83/100
While our panel tended to favour mayos with added garlic and spices in our test, Heinz's classic mayo still scored well for its traditional creamy recipe. The branded buy won points for its silky texture and tangy mustard note.
Score: 83/100
Lidl is a safe bet for a tasty yet inexpensive condiment. Testers found it well-balanced, striking the perfect note between tangy vinegar and mustard without being too oily. A steal at 95p per 500ml!
Score: 81/100
Testers were impressed by this budget option, which offers balanced, buttery flavours of rich egg yolk and punchy mustard, but without that harsh vinegar tang often associated with cheaper mayonnaise. Thick and very smooth in texture, it’s perfect for spreading or dunking.
Score: 81/100
Made with Dijon mustard, this deliciously thick French mayo is particularly good in a potato salad. Rich and creamy, it’s not as vinegary as others on test, and brings just the right level of heat from the mustard.
Score: 81/100
This versatile spread is a combination of classic mayonnaise with the welcome addition of tangy Branston pickle.
The tiny vegetable chunks add textural contrast and the consistency is a little runnier than most, making it easy to drizzle over a variety of dishes. Testers described it as ‘unique and delicious.’
Score: 81/100
Sweet, sharp and tangy, Co-op's own-brand mayo was described as ‘refreshing’, pepping up palates with a lemon-like note on the finish. Another well-balanced option for those on a budget.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
Joanna Anastasiou is our Food and Drinks Tester, and has completed certifications in Sensory Foundation and WSET Wine Level 2 training. Prior to this she studied geography with conservation biology at the University of Exeter and trained at Ballymaloe Cookery School in Ireland. Through this she has developed a passion for sustainability within the food and agricultural sectors. Joanna also volunteers in kitchens with FoodCycle, as well as on multiple wildlife conservation projects, where she formed a particular love for bees!
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