Cains Extra Heavy Mayonnaise, 1 Gallon, 4 Per Case

Cains Extra Heavy Mayonnaise, 1 Gallon, 4 Per Case delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Sandwich spreads: Spread thick, even layers on deli sandwiches, subs, burgers, and wraps without run-off or sogginess.
Salad dressings and bases: Use as the creamy foundation for potato salad, coleslaw, macaroni salad, tuna salad, and chicken salad; the heavy body holds up to mixing with vegetables and proteins.
Sauces and aiolis: Blend with garlic, herbs, sriracha, or other flavorings to create custom aiolis, dipping sauces, and flavored mayos for appetizers and entrées.
Binder for breading: Coat proteins in Cains Extra Heavy Mayo before dredging in breadcrumbs or panko for pan-fried and baked dishes; the thick consistency adheres evenly without dripping off.

Who Would Benefit

• Restaurants, diners, and delis that need a mayo that will not break down in high-moisture recipes
• Caterers and event kitchens preparing large batches of potato salad, coleslaw, or pasta salad
• School and institutional cafeterias running high-volume meal service
• Food trucks and concession stands that want a thick spread that stays put on handheld items
• Commercial bakeries using mayonnaise as a moisture-rich ingredient in cakes and quick breads

Product Highlights

• Extra-heavy formulation for superior cling, spreadability, and resistance to weeping
• 1-gallon jug size designed for back-of-house dispensing and recipe scaling
• 4 jugs per case for efficient restocking in busy foodservice operations
• Cains brand, a century-old New England tradition known for quality condiments
• Full-bodied, tangy flavor that stands up to bold ingredients and heavy mixing

Common Applications

Cains Extra Heavy Mayonnaise is built for recipes where a thinner mayo would water out or fail to bind. In cold salads like potato, macaroni, and coleslaw, the extra-heavy body coats ingredients evenly and keeps dressing from pooling at the bottom of the pan. On the sandwich line, it spreads cleanly and stays between the bread instead of soaking in or sliding off. For signature sauces, mix it with roasted garlic, chipotle, or fresh herbs to create house-made aiolis that hold their shape on plates and in dipping cups. It also works as a reliable binder in crab cakes, meatloaf, and breading stations where consistent adhesion matters.

Preparation & Use

Stir gently before first use to recombine any natural separation. Dispense directly from the gallon jug using a ladle or squeeze portioner, or transfer to a smaller food-safe container for the prep line. Keep refrigerated after opening; the one-gallon jug fits standard commercial refrigerator shelves. For cold salads, fold into prepared ingredients using a spatula or large spoon rather than whisking, which can introduce air and thin the texture. When using as a breading binder, apply a thin even coat to the protein before dredging for the most consistent crust.