Heston Blumenthal, chef of Fat Duck ( the 3 Michelin starred restaurant and one of the top 3 restaurants in the world) and Dinner (which explores ancient British recipes) collaborated with high- end supermarket Waitrose to create a range of food products from condiments to pies. I have already reviewed his coriander and rose salt, steak, ale & kombu pie and Lapsang Souchong tea smoked salmon. The next one to try is Vanilla mayonnaise.
Upon opening the cap of the bottle, I could smell immediately a strong aroma of vanilla. The bottle was easy to squeeze and the mayonnaise came out smoothly and neatly. Fresh vanilla pods has been used and the little seeds look beautiful in the mayonnaise. It also has good consistency. I used it to make sweetcorn and tuna mayonnaise jacket potatoes. It was light and refreshing.>” />
For £3, I do not mind having it in my fridge as it acts an interesting twist to an ordinary dish.
Winkypedia 
vanilla mayonnaise? what an intriguing idea! might have to make that sometime, since I can’t get my hands on this lovely bottle! 🙂 thanks for sharing the review…
You are welcome. I normally associate vanilla with desserts. It is definitely an interesting addition to the mayonnaise, especially when it is used on savoury dishes. Good idea to make one yourself!
I tried Heston’s ‘vanilla mayonnaise’ and also his ‘cabernet sauvignon mayonnaise’ last night with chips.. it was absolutely disgusting. The vanilla one tasted like ice cream and the red wine one like plasticine/chemicals. Please save yourselves the expensive and avoid this gimmick. I think the flavours might work with specific food types, but it would certainly involve planning your meal around the condiment – a weird principle.
The fact that in my local Waitrose there were over 100 bottles of this stuff reduced from £3.00 to 29p says it all.
I agree that not all of Heston’s products with Waitrose are good. I was disappointed by the corriander and rose petal salt (https://winkypedia.net/2010/11/21/heston-blumenthals-coriander-and-rose-salt/) and the steak, ale and kombu pie.
Have you tried them?
This sounds interesting, great idea. Where do you usually use them.
Raymund
http://angsarap.wordpress.com
Thanks. I like to use it with dishes that have a hint of sweetness, e.g. Russian salad, tuna and sweet corn mix for sandwich or jacket potato.
Give it a go and let me know what you think!
Well… it looks pretty!
Indeed! It certainly looks appetising.