We Tested All the Ayoh! Sauces: Here’s What Disappeared First
Here’s a dark secret: I love Miracle Whip. It’s zesty, sweet, and offers something a little bit more interesting than traditional mayo. Mayo, while creamy, can also be bland and provide little more benefit than simple lubrication for a sandwich.
And sandwiches deserve so much more, don’t you think? So when Ayoh — aka Mayo Gone Wild, aka Mayo With a POV — reached out about sampling their sauces, the Miracle Whip kid in me couldn’t respond fast enough.
The company was founded by cookbook author/foodie influencer Molly Baz and their sauces all begin with the same ingredients: sunflower oil, cage-free eggs, and apple cider vinegar. From there, things get weird. Here’s the lineup:
Original: The basics, plus sugar, salt, and mustard flour (that’s a thing??)
Tangy Dijonayo: Dijon mustard, cornichons, pickled mustard seed, other stuff
Hot Giardinayo: Pickled vegetable relish, Calabrian chili, other stuff
Dill Pickle Mayo: Dill pickle relish, dijon mustard, dill pickle seasoning, other stuff
Either my friends are similarly mayo-minded or Ayoh is spending a ton of cash on advertising — both can be true — because so many people reached out asking for a review after I posted that we were doing a taste test. You’re welcome for doing the Lord’s work of letting you know if fancy mayo is worth $12.
We wanted to keep things aboveboard by testing the sauces on the same thing, so I whipped up some (honestly subpar) french fries for dipping. The first thing that struck me was the variance in consistencies. The Original mayo is thick and creamy while the Dijonayo and Giardinayo are chunky. Dill Pickle is the thinnest of the four and almost reminded me of a tzatziki with a slightly different flavor profile.
Original is velvety and not too sweet — a smoother, tangier Duke’s. I ended up dunking the most fries in the Original, which means I am now European. Someone please bring me a fresh croissant and a tiny coffee.
My husband ate all the Giardinayo and went to refill his supply. Dill Pickle and Dijonayo were the last to go, but mostly because they’re not the right sauces for fries. Dill Pickle is perfect to mix into a tuna salad sandwich, while Dijonayo is begging to be swiped onto a roast beef or turkley sub.
Since the test, I’ve noticed the bottle of Giardinayo is diminishing quicker than the others. We put it on egg sandos, we dip veggies in it, and it’s our go-to for breaded chicken chunks. It shouldn’t be a surprise; my husband is a big fan of spicy mayo, and what is Giardinayo if not spicy mayo in Italian drag?
Grab a bottle — or four — below:
