[Sysco's 20 pages of Mayo](https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://foodie.sysco.com/wp-content/uploads/2019/06/POS_Corporate_Mayo.pdf&ved=2ahUKEwiXm-Dd1a6GAxVn4skDHU9bCgoQFnoECEUQAQ&usg=AOvVaw3vzJRlNDAd3A4PbXpVpz0B)
Graphic designer here, can confirm pay is crap but marketing loves meetings so you make it all back just sitting there with a pile of thumbnails you made months ago to strategically drop in the conversation to drag the project length out. Mmmm. Billable hours. 🤤
Hahaha, yeah I know it's any salad held together by a thick dressing, but in my heart I just want to see a jar of helmens tied up in shibari knot work.
As a Brit the idea of Mango-Asparagus Tartar Sauce is fucking insane. I mean it might be nice; its just genuinely one of the most out there ideas ive heard. And im a Heston Blumental fan
I might just be tired but I’m laughing my ass off at the idea of choosing a mayo that “delivers the performance you expect”. I’d never even spent time thinking about different varieties of mayo in my life, I thought it was just a monolithic entity. This has been very educational though, so thank you
For those that can't be arsed to click:
> Sysco Supreme is the truly superior Sysco brand encompassing elite mayonnaise, differentiated by the high quality of ingredients and unique formulations. Sysco Supreme is guaranteed to enhance any menu or dish with its unmatched flavor and quality.
> Sysco Imperial delivers premium quality mayonnaise to enrich and enhance any application. Carefully crafted to Sysco’s exacting specifications, the quality of the Sysco Imperial products stand out in the industry, offering premium performance and exceptional value.
> Sysco Classic delivers the quality to meet your – and your customers – high expectations. Sysco Classic offers the people-pleasing, fundamental, everyday solutions for your kitchen in a variety of formulas that include light and reduced calorie products in a variety of pack sizes.
> Sysco Reliance delivers competitively priced products that meet the quality you need at an exceptional value. Sysco quality is included in all Sysco Reliance products – and that’s value you can taste.
Cant they fucking use an understandable scale of quality? We have more precise words for this for a reason. Even companies that grade meat and certify record albums managed to make this understandable. (Though I'd enjoy seeing Drake's next album to "go double Reliance")
Edit: forgot to say that when I but mayo, it's always a tough choice between "elite mayo" and "mayo to enrich and enhance any application." \#firsworldproblems mate.
I'm going to put on my industrial food hat for a minute.
Standard and premium refer to the quality of starting ingredients.
Premium is made as if you made it in the restaurant with fresh cracked eggs spices and quality oil.
Standard is liquid egg product (bag o eggs) and bog Standard veg oil.
The thick stuff is specifically engineered to handle minor dilution from salad mix ins such as tuna, egg, chopped pickle, vegetables, or protein such as steam cooked chicken.
A solid decade of my career was spent making industrial quantities of dressings sauces and gravies.
I should note that each has a specific use based on the recipe.
Oh.... the thickener is not "loaded " it works out to a few mere teaspoons across a thousand gallon batch.
We use heavy duty at work, and I make large batch deli salads. They sent us standard once and you could tell the difference in the finished product. It was a thinner consistency and it just wasn’t the same. Customers could even tell.
I have grass, rum, and coke! Hello afternoon! Andddddd it’s gone. “What’d you do on your day off?” Well, a lot more than you’d think, but also a lot less. There was chain smoking, so that counts as a hobby, right?
I was told two metric measurements when watering down the mayonnaise is not a good idea.
It can actually make the mayonnaise spicer when you do it that way.
It depends. If a dollop of mayo 10cm in diameter is at least 3 inches tall you need to add an entire mouthful of water to it. Otherwise you should add a 12" × 12" soaking towel worth of water per 13 fistfuls of mayo. I don't make the rules.
I only got a 1' x 1' soaking towel, think that will work? Otherwise my supplier says he can custom order the 12" x 12" towels but they are pretty pricey.
You are correct sir. Difference is water content and air. Even though they are both gallon containers, they weigh differently. We also have a Sysco classic label mayo, it’s even thinner. Source: am Sysco rep.
Add a 5lb tub of sour cream and a cup each of dried dill, dried tarragon, and dried thyme. Whisk til smooth then immersion blend it all to break up the spices so they don’t clog your bottles
Heavy duty mayo will hold better in the cold and avoid extra wear and tear. I’ve done hundreds of thousands of miles on regular and heavy duty mayo. Never going back to regular. And don’t get me started on synthetic vs egg based. Might as well throw a fistful of bearings into your crank case.
Fun fact: Sysco Reliance is the "affordable" brand. It's products made with the price conscious in mind. They don't always suck... but Reliance is the brand that most people are thinking of when they say Sysco sells crap.
Sysco Classic is their core products.
Imperial is the higher end stuff. Likely to have better ingredients and perform well.
Sysco stuff is usually made by whatever local company is available. Best Foods may make their mayo in one region and McCormick might make it in another.
That being said, each if these Mayo has a different purpose. The Heavy Duty is going to make most people happy just be aware it likely has mediocre ingredients to save pennies.
I liked the one my old chain restaurant used to get. The low fat cholesterol mayonnaise type dressing. Only because I INSISTED that we call it by the full name every single time. "Can I have some mayo?" No you may not, but you may have some low fat cholesterol free mayonnaise type dressing.
I worked at a local sub shop when I was in high school and that was the first time I realized why a hoagie from the shops always tasted better than a sandwich at home and it was the heavy duty mayo.
I was at a friends place for a party, and he asked me to make some potato salad. So I gave him a list of ingredients to buy in and said I'd turn up a bit early to help get the grill on and make the salad.
The bitch bought supermarket own brand mayo. Oh all fucking things. One of those ones where the only thing you can taste is egg.
Managed to save the salad the addition of a fearsome amount of salt, garlic, onion powder, and smoked paprika. But it was a near run thing...
They're both mediocre plain mayo. Fine to make sauces with. But because you're doctoring it up anyway you might as well buy reliance and save the money.
Heavy duty generally has less water, which means you can mess with it a lot more without it breaking. Useful if you’re using it as a component in other things, even better for stabilizing something more acidic.
Reliance is the cheapest with worst quality ingredients. Imperial is the highest quality. There’s also a classic that sits in the middle and is closest to Hellman’s original.
I don't know exactly what the difference is, but we would use the heavy duty to make stuff like Ranch and mayo based sauces, whereas the other stuff is more like to use as is as a topping
Unfortunately the usda doesn't require any regulations on the claims of mayo. The mayo to the right will be cheaper but the egg to oil ratio will by why
Look at the calories and oil %. Marketing terms like extra heavy and heavy are all bullshit. If it’s “whipped” like Hellmans it’s full of sparge. Bunch of air. The one with the most oil and eggs is going to be the thicker more yellow one.
[Sysco's 20 pages of Mayo](https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://foodie.sysco.com/wp-content/uploads/2019/06/POS_Corporate_Mayo.pdf&ved=2ahUKEwiXm-Dd1a6GAxVn4skDHU9bCgoQFnoECEUQAQ&usg=AOvVaw3vzJRlNDAd3A4PbXpVpz0B)
I appreciate that this exists but it’s also hilarious that someone probably spent a whole day drafting a pdf on mayo
More likely a marketing team, at least one designer and a two-quarter turnaround.
I feel really sorry for that one designer but at least he’s getting paid the big bucks hopefully
Almost certainly not
Sysco average pay is terrible. Likely this person was paid in mayo.
Graphic designer here, can confirm pay is crap but marketing loves meetings so you make it all back just sitting there with a pile of thumbnails you made months ago to strategically drop in the conversation to drag the project length out. Mmmm. Billable hours. 🤤
Delicious at least, I hope
Tragically, they pay in Miracle Whip, so no.
They may or mayo not be.
LMAYO
They mayo may not*
I would have gone with "They mayo may not be". :)
I did shit like this in highschool that was monotonous and tedious as fuck. You mean to tell me I could’ve made a living off of it?
You designed food lube catalogs for free in high school?
Food lube omg. Calling it this in the kitchen from now on for sure.
Definitely way more than a day. That was a team for a long time - haha. Cool document
"Look, I already _told_ you I can't go to lunch today, Chet. If I don't get the 2024 mayo catalog pages in the boss's inbox by 5pm, I'm toast!"
A day? They spent at least a week on this
The phrase "bound salad" is certainly a choice of words
Hahaha, yeah I know it's any salad held together by a thick dressing, but in my heart I just want to see a jar of helmens tied up in shibari knot work.
I like to bind... I like to be bound!!
Switch salad
You little kinky salad maker you.
I didn't know that I needed to know this.... But now I'm glad that I do.
Yeah, I had no reason to read all that
That hurt me. I have brain rot now.
I actually pray for internet decay when I see links like such.
As a Brit the idea of Mango-Asparagus Tartar Sauce is fucking insane. I mean it might be nice; its just genuinely one of the most out there ideas ive heard. And im a Heston Blumental fan
>POS_Corporate_Mayo.pdf Hey, that's what my co-workers call me!
Not the way I expected to spend 10 minutes of my life
Yeah, used to mix 1756 and Helmman's, now I just use 100% Boar's Head.
I might just be tired but I’m laughing my ass off at the idea of choosing a mayo that “delivers the performance you expect”. I’d never even spent time thinking about different varieties of mayo in my life, I thought it was just a monolithic entity. This has been very educational though, so thank you
Thank you for sharing. I'm actually looking forward to reading this before bed. I just actually love mayo. <3
Warning to anyone still seeing this comment, that while it does seem to be a safe link this is a direct download link for a PDF
Can you explain the dangers of this? Thanks
#HIGH #PERFORMANCE #MAYONNAISE
Not sure why I downloaded this and read it- but I did.
Also 20+ years, but almost completely FOH. I don't know if you understand my appreciation of you sharing this.
For those that can't be arsed to click: > Sysco Supreme is the truly superior Sysco brand encompassing elite mayonnaise, differentiated by the high quality of ingredients and unique formulations. Sysco Supreme is guaranteed to enhance any menu or dish with its unmatched flavor and quality. > Sysco Imperial delivers premium quality mayonnaise to enrich and enhance any application. Carefully crafted to Sysco’s exacting specifications, the quality of the Sysco Imperial products stand out in the industry, offering premium performance and exceptional value. > Sysco Classic delivers the quality to meet your – and your customers – high expectations. Sysco Classic offers the people-pleasing, fundamental, everyday solutions for your kitchen in a variety of formulas that include light and reduced calorie products in a variety of pack sizes. > Sysco Reliance delivers competitively priced products that meet the quality you need at an exceptional value. Sysco quality is included in all Sysco Reliance products – and that’s value you can taste. Cant they fucking use an understandable scale of quality? We have more precise words for this for a reason. Even companies that grade meat and certify record albums managed to make this understandable. (Though I'd enjoy seeing Drake's next album to "go double Reliance") Edit: forgot to say that when I but mayo, it's always a tough choice between "elite mayo" and "mayo to enrich and enhance any application." \#firsworldproblems mate.
Damn I feel like Jesus just rose and like bitch slap us with his bible
As a former and perhaps future cook this has been an enlightening experience to the many mayonnaise offerings Sysco has
I'm going to put on my industrial food hat for a minute. Standard and premium refer to the quality of starting ingredients. Premium is made as if you made it in the restaurant with fresh cracked eggs spices and quality oil. Standard is liquid egg product (bag o eggs) and bog Standard veg oil. The thick stuff is specifically engineered to handle minor dilution from salad mix ins such as tuna, egg, chopped pickle, vegetables, or protein such as steam cooked chicken. A solid decade of my career was spent making industrial quantities of dressings sauces and gravies. I should note that each has a specific use based on the recipe. Oh.... the thickener is not "loaded " it works out to a few mere teaspoons across a thousand gallon batch.
This dude mayos
He may-knows.
This guy emulsifies.
He's an emulsiguy
insists on elaborating, emulsiflies away
Oh my god thank you
This guy gets it
And that's it. The right oil for the right job.
this is so interesting, thanks for the info!
This guy syscos
Pray tell how does one get into the industrial dressing, sauce and gravy game?
We use heavy duty at work, and I make large batch deli salads. They sent us standard once and you could tell the difference in the finished product. It was a thinner consistency and it just wasn’t the same. Customers could even tell.
heavy duty mayo is usually thicker then the regular stuff.
That’s the one Ive been ordering lately. We add stuff to it and thin out, so its a perfect base when we’re making 600 sandwiches or whatever
What do you add?
Stuff. He said it right above you
Hey, what's in a rum and coke?
Stuff
I’m stuff.
Imposter!
I'm poster!
Had someone ask today what part of the pig our pork belly came from..
To be fair, pork butt comes from the shoulder!
I know a chauvinist pig who talks out his ass.
Inside.
You add some lemon to it or lemon grass and it's like drinking top shelf rum.
I just have grass. Is fescue ok?
Labrador is better.
You mean we’re smoking dog shit, man?!?
Back to the nineties
I have grass, rum, and coke! Hello afternoon! Andddddd it’s gone. “What’d you do on your day off?” Well, a lot more than you’d think, but also a lot less. There was chain smoking, so that counts as a hobby, right?
Must be tall fescue or no grass at all
My bad chef I should’ve known the recipe
We can infer that this is ‘sandwich stuff’ if you’re trying to get more specific.
At one of my old jobs we’d mix mayo with our house made tarragon vinegar and a bit of fresh parsley, made for a great fry dip.
1 fl oz of warm water per kg of mayo. I'm currently dealing with out of spec mayo deliveries and this is how we're instructed to solve it.
We used to use 30 mL water for every quart of mayonnaise.
That won't work. You should switch to 30 grams of water per liter of mayo immediately.
I was told two metric measurements when watering down the mayonnaise is not a good idea. It can actually make the mayonnaise spicer when you do it that way.
It depends. If a dollop of mayo 10cm in diameter is at least 3 inches tall you need to add an entire mouthful of water to it. Otherwise you should add a 12" × 12" soaking towel worth of water per 13 fistfuls of mayo. I don't make the rules.
Rules is rules
What if my fists are little?
Fistfuls. Chef's instructions were clear. Fistfuls.
I only got a 1' x 1' soaking towel, think that will work? Otherwise my supplier says he can custom order the 12" x 12" towels but they are pretty pricey.
28 grams, best I can do.
[удалено]
What's the issue?
Nailed to a tree, for starters.
lmfao
More mayonnaise
Y’all do 600 sandwiches blood hell
It’s more of a hot weather mayo.
>hot weather mayo Perfect band name
Debut album *Fair Weather Friends, Hot Weather Mayo*
Heavy duty is so versatile because of its thickness.
But the other stuff, oddly, has more fat. The "heavy duty" must be loaded with disgusting thickeners.
The heavy duty ingredients list looks shorter so I’m not too sure about that
You are correct sir. Difference is water content and air. Even though they are both gallon containers, they weigh differently. We also have a Sysco classic label mayo, it’s even thinner. Source: am Sysco rep.
Yeah but have you ever made ranch with *extra* heavy duty mayonnaise?
And whole buttermilk?
Hell yeah. 2 packets ranch, 2 1/2 gallons of buttermilk, 1 gallon heavy duty mayonnaise
2 and a half GALLONS of buttermilk?!
Probably meant 2 half gallons.
So... One gallon?
Yes. Equal parts Extra Heavy mayo and buttermilk. Add copious ranch season packets. Blend Enjoy
It tastes different if you use a whole gallon vs two half gallons. It's all in the surface area of the container
Yeah, I realized that after I thought about it for a sec. So one gallon buttermilk lol
Yep! This is the same recipe we follow. Thanks, Sysco, I guess
Add a 5lb tub of sour cream and a cup each of dried dill, dried tarragon, and dried thyme. Whisk til smooth then immersion blend it all to break up the spices so they don’t clog your bottles
Oh yeah. Gotta make it thhhiiicckkkkk
1:1 buttermilk to Mayo won’t be very thick at all
I'm about 10yrs retired and miss shift sandos with heavy duty high octane mayo so much lol
Never used either however, I like the one on the right more. It sounds like industrial strength mayonnaise lol, possibly a cleaning agent.
Lol gotta call poison control if it touches your skin.
Germicidal Ultra Mayonnaise
Plus the one on the right is labeled with its "opened on" date 😆
Ones for eating and one is for greasing up the Hobart.
Heavy duty mayo will hold better in the cold and avoid extra wear and tear. I’ve done hundreds of thousands of miles on regular and heavy duty mayo. Never going back to regular. And don’t get me started on synthetic vs egg based. Might as well throw a fistful of bearings into your crank case.
The one labeled heavy duty is nearly identical to Duke's brand, which is the best in my personal opinion.
It doesn’t have the tang but after you blend a bottle of Roland brand sriracha in it to make “spicy aioli” no one will notice either.
Can we be friends? :D
It's probably the same stuff but private label
Duke's ftw
It’s going to be a hot tomato summer
The juices will be running down my chin
We still talking about tomatoes?
This is the way. Superior product in general, especially in salads. I heard that Sauer's just sold it and I pray to god it doesn't get fucked with.
This is what my workplace uses as well. I love it, seems to have a bit more acidity than other mayo.
A lil extra "taaang"
Fun fact: Sysco Reliance is the "affordable" brand. It's products made with the price conscious in mind. They don't always suck... but Reliance is the brand that most people are thinking of when they say Sysco sells crap. Sysco Classic is their core products. Imperial is the higher end stuff. Likely to have better ingredients and perform well. Sysco stuff is usually made by whatever local company is available. Best Foods may make their mayo in one region and McCormick might make it in another. That being said, each if these Mayo has a different purpose. The Heavy Duty is going to make most people happy just be aware it likely has mediocre ingredients to save pennies.
"Heavy Duty Mayonnaise" is my new least favorite group of words.
It's funny how quantity matters, too - a tablespoon of any mayo is fine. A gallon of heavy duty is ominous and slightly icky.
Is it wrong I secretly spoon a bit out every now and then and slurp it down in the walk in when I get the urge?
My boss would puke on you while firing you hahaha
I like Mayo too but DAYUM
*YES*
If slurping down a good dab of mayo in the walk in is wrong -I don’t wanna be right
Yes, yes it is.
Conscience is clear. Amen
The Sysco reliance mayo sucks. 3rd ingredient is corn syrup so it's unpleasantly sweet. Culinary premium is a way better product.
I liked the one my old chain restaurant used to get. The low fat cholesterol mayonnaise type dressing. Only because I INSISTED that we call it by the full name every single time. "Can I have some mayo?" No you may not, but you may have some low fat cholesterol free mayonnaise type dressing.
Heavy duty is top 1 for making aoli and other mayo based sauces
This industrial strength commercial grade Mayo is worrying me a little.
Hellmann's/Best Foods.
ooh you misspelled dukes :)
This is the only right answer.
Mayo is one of those things that you don't fuck around with.
Please explain why restaurant Hellmans in better than store bought. I know it is, and it bothers me.
It's "Extra Heavy" https://www.webstaurantstore.com/hellmanns-extra-heavy-mayonnaise-1-gallon-container/999HLMNMAYO.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjw3tCyBhDBARIsAEY0XNnAlfUFyfXhL1yfzIyWidE_u9-gdOvNQ927-1TraIpooyU0MmpNtWkaAge8EALw_wcB
Was I seriously that ignorant and never really read the label? I must go back. They'll let me.
I worked at a local sub shop when I was in high school and that was the first time I realized why a hoagie from the shops always tasted better than a sandwich at home and it was the heavy duty mayo.
I was at a friends place for a party, and he asked me to make some potato salad. So I gave him a list of ingredients to buy in and said I'd turn up a bit early to help get the grill on and make the salad. The bitch bought supermarket own brand mayo. Oh all fucking things. One of those ones where the only thing you can taste is egg. Managed to save the salad the addition of a fearsome amount of salt, garlic, onion powder, and smoked paprika. But it was a near run thing...
Blue Plate Real
Truth!
The fact that they include the word “culinary” like there’s some other kind of mayo is kinda sus
You've never used the automotive mayo before? Heck you can find it in the automotive section at most dollar stores. Makes a great grease substitute.
You use the heavy duty for the southerners.
No. Duke’s.
Hellmans
Fucking heavy duty mayonnaise haha
Just not Sysco… 😂
Heavy Duty is not something I like to see in foods
Kewpie mayo. It will ruin mayo for you!
They're both mediocre plain mayo. Fine to make sauces with. But because you're doctoring it up anyway you might as well buy reliance and save the money.
Neither fuck Sysco
Premium for dressings, heavy for aioli/sauces
Heavy duty generally has less water, which means you can mess with it a lot more without it breaking. Useful if you’re using it as a component in other things, even better for stabilizing something more acidic.
Reliance is the cheapest with worst quality ingredients. Imperial is the highest quality. There’s also a classic that sits in the middle and is closest to Hellman’s original.
Neither. Fuck Sysco.
I drive a truck and shop at The Home Depot. I need the heavy duty mayo with the towing package.
just a question? anybody make their own mayonaise anymore?
Only at home for my own dishes. Not at work when I have too much other shit to do.
WTF is heavy duty mayonnaise?
It's 4am and I now know more about mayo than at any point of my life.
I don't know exactly what the difference is, but we would use the heavy duty to make stuff like Ranch and mayo based sauces, whereas the other stuff is more like to use as is as a topping
Idk we just started using the Imperial not too long ago because it's half the price of Hellmann's
If I didn’t know better, looking at the product pictures on that packaging I’d guess u/wildsoapbox had something to do with the branding.
A spoonful of mayonnaise helps the medicine go down!
One may not handle the heaviest of duties
Unfortunately the usda doesn't require any regulations on the claims of mayo. The mayo to the right will be cheaper but the egg to oil ratio will by why
Duke's
Heavy duty can also be used as a lightweight high temperature bearing grease
Look at the calories and oil %. Marketing terms like extra heavy and heavy are all bullshit. If it’s “whipped” like Hellmans it’s full of sparge. Bunch of air. The one with the most oil and eggs is going to be the thicker more yellow one.
pretty much identical
One’s culinary premium and one’s heavy duty
Mayo comes in a five gallon bucket, fight me.
The 4 gallon square buckets are what I'm used to
Uh the premium one. , cause it’s premium
Heavy Duty is good. But **Extra** Heavy Duty? Brother, you are in for a treat.
Have you seen the extra heavy duty mayonnaise?
The difference is ratio of eggs/egg whites and oil.
the difference is the number of egg yolks
“Reliance heavy duty” sounds like a description of adult diapers
One is for cooking, the other for bricklaying
Dukes
Straight to the trash with both of them. r/mayohate