Features & Benefits
- Designed by chefs for chefs
- Rich, perfectly textured mayonnaise
- Thickened with extra egg yolks
- Extra curdy, viscous texture ideal for binding and browning
- Enhances dishes with a perfect balance of flavor
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Hellmann's Extra Heavy Mayonnaise is designed by chefs for chefs, providing rich, perfectly textured mayonnaise thickened with extra egg yolks that enhances dishes with a perfect balance of flavor.
| Package Dimensions | 23.8 x 16.51 x 16 cm; 3.51 kg |
| Manufacturer | Unilever |
| Item model number | 4800126540 |
| Brand Name | Hellmann's |
| Container Type | Jar |
| Coin Variety 1 | Mayonnaise |
| Unit Count | 3785.0 gram |
| UPC | 048001265400 |
| Global Trade Identification Number | 00048001265400 |
| Model Number | 4800126540 |
| Part Number | 4800126540 |
| Item Package Weight | 3.51 Kilograms |
| Package Size Name | 1 gallon |
| Number of Pieces | 1 |
| Size | 1 gallon |
Restaurants and cafeterias can benefit from this bulk mayo for sandwiches, salads, and various food preparations.
Ideal for large family events or BBQs, providing plenty of mayonnaise for multiple dishes and guests.
Made with cage-free eggs and gluten-free, making it suitable for health-focused individuals seeking quality condiments.
Not ideal for individuals or small families due to the large 1-gallon size which may lead to waste.
Statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Hellmann's Extra Heavy Mayonnaise Jar, Extra Egg Yolk, is a versatile condiment made with 100% cage-free eggs, perfect for enhancing sandwiches and salads. With its creamy texture and rich flavor, this gluten-free mayonnaise stands out in both taste and quality. The jar contains a generous 1 gallon (128 oz) of mayonnaise, ensuring you have plenty on hand for various culinary creations. Many users appreciate the use of cage-free eggs, which adds to the product's appeal as a higher-quality choice.
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