Using Commercial Mayonnaise

Food safety issues, perishability factors, and budgetary concerns are major factors that drive most food-service operations to use commercial mayonnaise. Commercial mayonnaise is made with artificial stabilizers and preservatives, and all brands are pasteurized during production. This keeps commercial mayonnaise emulsified and allows it to be safely refrigerated for many weeks. While all commercial mayonnaise is made thick enough to stand up on a spoon, some brands are thicker than others. When a commercial mayonnaise is intended for use in bound salads, where thickness is a desirable quality, you should choose a brand labeled “heavy” or “extra-heavy.”