More than mayonnaise
After 100 years, Hellmann's is now much more than mayonnaise, with five variations on the classic theme of egg yolk, oil and water.
How it all started
Hellmann's was born in 1905 when Richard Hellmann began selling mayonnaise made from his wife's own recipe. Used in salads and sold in their New York delicatessen, the mayonnaise proved so popular that Hellmann began selling it in 'wooden boats' used for weighing butter.
Hellmann's mayonnaise arrived in the UK in 1961. Mayonnaise was a relatively new concept in Britain so the early years were spent educating people and promoting the product as a 'side of plate' condiment.
By the late 1980s the brand was well-established and advertised as 'the only mayonnaise', claiming over half of the market. In a time of greater health awareness, people also responded well to the introduction of the Light variety with less fat and fewer calories, so much so that an Extra Light, containing 5% fat – was added to the range.
So transform a plain sandwich into a delight worthy of a New York Deli, by smearing some Hellmann’s Mayonnaise onto two slices of bread, and loading up with your favourite fillings.
Did you know?
- They say that necessity is the mother of invention and that's certainly the case with mayonnaise. In 1756 the French chef of the Duke de Richelieu was preparing a feast after the Duke defeated the British at Port Mahon. When he realised that he had no cream to make sauce he improvised with olive oil. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory.
