OUR STORY

You can’t tell the history of mayonnaise without telling the history of Hellmann’s Mayonnaise. At just fourteen, young Richard Hellmann was already fostering a love for food as an apprentice at his local food market in Germany where he was from. But it wasn’t until he moved to New York City that he found true success.

It was here that Richard met his wife Margaret, who just happened to be the daughter of two deli owners. And in 1913, Richard and Margaret realized their dream of setting up shop and the Hellmann’s Delicatessen was born.

The deli that would become our birthplace opened its doors right in the heart of New York City — Columbus Avenue, Manhattan. Richard began creating his now legendary mayonnaise. Jars were filled to the brim with a delicious blend of ingredients picked to create the ultimate creamy texture and taste.

Originally, two versions of the recipe were sold, and to distinguish between them, Hellmann put a blue ribbon around one. He believed his creation was the best mayonnaise ever. And his customers thought so too. The “ribbon” version was in such high demand that Hellmann designed what is today the iconic “Blue Ribbon” label to be placed on larger glass jars.

Postum Foods (later Best Foods) acquired the Hellmann’s brand in 1927. At this time, Hellmann’s was not the only commercial mayo on the market. Out in California, Best Foods had a popular mayonnaise, while Hellmann’s reigned supreme west of the Rocky Mountains. Because Hellmann’s had such a devoted following, Postum Foods decided to keep both brand names. To this day, Best Foods Mayonnaise continues to sell west of the Rockies, while Hellmann’s sells to the east.

Richard Hellmann’s pride and joy, the Hellmann’s Blue Ribbon Mayonnaise became the largest selling mayonnaise in the United States. And thanks to its unmistakable taste and ultra-creamy texture, it is still America’s #1 selling mayo.