5

votes

Store bought Mayo

Commented on April 14, 2015
Created August 12, 2012 at 4:18 PM

Store bought Mayo, how bad is it?

194d8e8140425057fe06202e1e5822a7

(3979)

on September 14, 2012
at 12:33 AM

Does immersion blending cause oxidation?

Medium avatar

(3213)

on August 14, 2012
at 05:14 PM

This makes sense, thanks

1d5dd4c93883ba18a130855830f4dadc

(136)

on August 14, 2012
at 01:27 PM

Do you follow the baconnaise recipe? If so, it uses canola oil as well, right? If so, could you follow that recipe using olive oil in place of the canola?

7e36094a0f7a2fbad24290225405220b

(2064)

on August 14, 2012
at 09:10 AM

This is basically the same as the stick blender mayonnaise recipe I've posted above. It's brilliant! So easy and tasty.

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on August 14, 2012
at 08:48 AM

Wow, I'm going to try this one too. Last time I did it by hand and my shoulder muscle was killing me by the end.

Medium avatar

(3213)

on August 13, 2012
at 06:19 PM

Really? does it work?

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on August 13, 2012
at 06:00 PM

you can also add some whey to extend the shelf life of homemade.

Medium avatar

(3213)

on August 13, 2012
at 03:57 PM

Agree completely

Medium avatar

(3213)

on August 13, 2012
at 05:24 AM

Good one Nemesis, Hahahaha

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 13, 2012
at 01:02 AM

Consider making a smaller amount. One egg yolk for about 4 ounces of light olive oil. Also, you may find that for some use, simply spreading oil would be just as good as using mayonnaise.

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 13, 2012
at 12:59 AM

I use raw eggs. I store it in a glass jar or bowl, covered, in the refrigerator. Use eggs from a source you trust and you shouldn't have any problems. I always make sure my eggs are very fresh, and of course, you wouldn't use any with cracks in their shells for this. I use glass because I'm not a fan of plastic, but I know some people choose to use plastic containers.

0408fb6c082971b0559503b77eb9483c

(308)

on August 13, 2012
at 12:21 AM

Alvaro- that's great, and no issues with using olive oil, though our mayos tend to feel too heavy with it. I will note for reference that mechanized olive oil production leaves something to be desired as well. there's a lot of "negative" that just piles up into 50, 60, 500 web links based on one or two reports, while the actual nutritional data and history are ignored. Not saying canola oil is some SuperFood- But it has a more reasonable omega balance than many oils, a long history of use, and in the quantities I use it for mayo (mixed with bacon fat, remember) - it's it's not really bad.

Medium avatar

(3213)

on August 12, 2012
at 10:06 PM

Aseafish, How do you store it? And Huntingbears, i use raw eggs

Medium avatar

(3213)

on August 12, 2012
at 10:04 PM

Much better than the drizzle method! Thanks

7b9b5de13a30c823dae64a971cb14add

(540)

on August 12, 2012
at 09:28 PM

the shelf life is exactly my issue with homemade mayo too. we just don't use that much of it/it all that often. thanks for the recommendation!

7cf9f5b08a41ecf2a2d2bc0b31ea6fa0

(4176)

on August 12, 2012
at 09:28 PM

do you cook the eggs or are they raw?

1d0497f8781845ab371b479455bfee8e

(11157)

on August 12, 2012
at 08:41 PM

I prefer consensual oil, not rape.

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 12, 2012
at 08:05 PM

I do understand. As one who has to make virtually everything I eat, I often long for an item or two I can buy ready to go. One thing I do with mayo is plan to make it once a week and always have it on hand. It will really last a bit longer than that if needed. And sometimes I end up throwing some away and hate doing it. I also use a food processor and let the oil drip through the tiny hole in the insert, so I don't have to drip it in a drop at a time.. I am such a lazy cook.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 07:11 PM

Yeah on the eeeeeew! Both the ingredients AND the taste are nasty!!!

Medium avatar

(3213)

on August 12, 2012
at 07:10 PM

Thanks, i'll rather use light flavored olive oil, than Canola oil, i've read pretty negative stuff about mechanized Rape seed oil

8292546789ca48c32ead34c6e884d059

on August 12, 2012
at 06:35 PM

Better than Miracle Whip, but that ain't sayin' much. Miracle Whip... Eeeeeeeeeeeeeeew!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 06:10 PM

Thanks guys, I might try that light olive oil next time I make mayo and I don't want to use MYPRECIOUSBACONFAT on it. I hoard bacon fat like some girls hoard chocolate. :)

Medium avatar

(3213)

on August 12, 2012
at 05:58 PM

Thanks Luckie, excellent answer

Medium avatar

(3213)

on August 12, 2012
at 05:57 PM

Thank you aseafish, actually your recipe is very similar to mine, the thing is I don't always feel like making my own. Thank you again, great answer

D1908552223e8a97b17f02a90cf795bf

(487)

on August 12, 2012
at 05:56 PM

You can use the cheaper, "light" olive oil and it won't taste as strong as your regular olive oil. :)

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 12, 2012
at 05:52 PM

You won't have that strong taste if you use a lighter olive oil.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 05:27 PM

From a health standpoint, it's a huge improvement over the soybean stuff. I have heard that it has a strong olive-y taste, though, which some people don't like in their mayo.

Medium avatar

(3213)

on August 12, 2012
at 05:23 PM

What if i make mine with 100% Olive oil?

  • Size75 avatar

    asked by

    (3213)
  • Views
    17.3K
  • Last Activity
    1040D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

14 Answers

best answer

6
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 04:52 PM

Pretty darn bad. The main ingredient is generally soybean oil. It's rancid on the shelf and deodorized, has all the nastiness of nonfermented soy in general (sources vary on whether or not it contains phytoestrogens, but who wants to chance it?) and the fat is mostly polyunsaturated.

Overall - super ew.

My solution? Meatonnaise (http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html), my favorite of which is baconnaise. I don't use it all that often (tuna salad, mostly) as I was never a big mayo eater, but it is highly preferable to the soybean oil crud. Even the "olive oil mayo" from the grocery store is mostly soybean oil with a little olive oil thrown in to make the sheeple think it's healthier.

194d8e8140425057fe06202e1e5822a7

(3979)

on September 14, 2012
at 12:33 AM

Does immersion blending cause oxidation?

D1908552223e8a97b17f02a90cf795bf

(487)

on August 12, 2012
at 05:56 PM

You can use the cheaper, "light" olive oil and it won't taste as strong as your regular olive oil. :)

Medium avatar

(3213)

on August 12, 2012
at 05:58 PM

Thanks Luckie, excellent answer

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 06:10 PM

Thanks guys, I might try that light olive oil next time I make mayo and I don't want to use MYPRECIOUSBACONFAT on it. I hoard bacon fat like some girls hoard chocolate. :)

Medium avatar

(3213)

on August 12, 2012
at 05:23 PM

What if i make mine with 100% Olive oil?

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 12, 2012
at 05:52 PM

You won't have that strong taste if you use a lighter olive oil.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 12, 2012
at 05:27 PM

From a health standpoint, it's a huge improvement over the soybean stuff. I have heard that it has a strong olive-y taste, though, which some people don't like in their mayo.

1d5dd4c93883ba18a130855830f4dadc

(136)

on August 14, 2012
at 01:27 PM

Do you follow the baconnaise recipe? If so, it uses canola oil as well, right? If so, could you follow that recipe using olive oil in place of the canola?

5
45ace03a0eff1219943d746cfb1c4197

(3661)

on August 12, 2012
at 05:31 PM

I agree, stay away from the store-bought stuff. Mayo is so easy to make, you'll never look back, anyway.

I use olive oil, a light tasting type, not extra-virgin. I am a mayo lover. I always lick the spoon after I make it. Using one whole egg or 2 yolks (my choice) to 2 tablespoons lemon juice or vinegar, half a teaspoon each mustard powder and sea salt and 1 cup oil works very nicely.

You'll find lots of specific recipes and precise directions online. The process is key. Let me know if you need details.

7cf9f5b08a41ecf2a2d2bc0b31ea6fa0

(4176)

on August 12, 2012
at 09:28 PM

do you cook the eggs or are they raw?

Medium avatar

(3213)

on August 12, 2012
at 05:57 PM

Thank you aseafish, actually your recipe is very similar to mine, the thing is I don't always feel like making my own. Thank you again, great answer

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 13, 2012
at 12:59 AM

I use raw eggs. I store it in a glass jar or bowl, covered, in the refrigerator. Use eggs from a source you trust and you shouldn't have any problems. I always make sure my eggs are very fresh, and of course, you wouldn't use any with cracks in their shells for this. I use glass because I'm not a fan of plastic, but I know some people choose to use plastic containers.

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 12, 2012
at 08:05 PM

I do understand. As one who has to make virtually everything I eat, I often long for an item or two I can buy ready to go. One thing I do with mayo is plan to make it once a week and always have it on hand. It will really last a bit longer than that if needed. And sometimes I end up throwing some away and hate doing it. I also use a food processor and let the oil drip through the tiny hole in the insert, so I don't have to drip it in a drop at a time.. I am such a lazy cook.

Medium avatar

(3213)

on August 12, 2012
at 10:06 PM

Aseafish, How do you store it? And Huntingbears, i use raw eggs

4
1ce9661622ba354c61669ffe900a01ab

on August 12, 2012
at 06:02 PM

Been using Hain Safflower Mayo for months now (sold at my local Raley's/Bel Air grocery). I like it. I suggest others try it to see what it tastes like or how you respond to it. To me, it's a tad bit more tangy (if that makes sense). I got tired of the prep and shelf life of homemade mayo (with all the other homemade things I do, this one lost out, lol).

45ace03a0eff1219943d746cfb1c4197

(3661)

on August 13, 2012
at 01:02 AM

Consider making a smaller amount. One egg yolk for about 4 ounces of light olive oil. Also, you may find that for some use, simply spreading oil would be just as good as using mayonnaise.

7b9b5de13a30c823dae64a971cb14add

(540)

on August 12, 2012
at 09:28 PM

the shelf life is exactly my issue with homemade mayo too. we just don't use that much of it/it all that often. thanks for the recommendation!

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on August 13, 2012
at 06:00 PM

you can also add some whey to extend the shelf life of homemade.

2
1242ce7530f9e4e63e42777fa194235f

on August 12, 2012
at 09:02 PM

http://www.lastappetite.com/how-to-make-mayonnaise-in-20-seconds/ I'm not sure if the link worked, but this trick revolutionized the whole mayo thing for me...

8279a9d3caa01c004a6f8d14ec76f678

on April 14, 2015
at 12:29 PM

How easy was that! Thanks for the tip.

Medium avatar

(3213)

on August 12, 2012
at 10:04 PM

Much better than the drizzle method! Thanks

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on August 14, 2012
at 08:48 AM

Wow, I'm going to try this one too. Last time I did it by hand and my shoulder muscle was killing me by the end.

7e36094a0f7a2fbad24290225405220b

(2064)

on August 14, 2012
at 09:10 AM

This is basically the same as the stick blender mayonnaise recipe I've posted above. It's brilliant! So easy and tasty.

2
68294383ced9a0eafc16133aa80d1905

(5795)

on August 12, 2012
at 08:05 PM

Make your own Mayo with MCT Oil, Macadamia Nut Oil or any other quality fat source you need to use. It will give you a nice "flavor" as well as be the key ingredient.

2
0408fb6c082971b0559503b77eb9483c

on August 12, 2012
at 06:42 PM

Store bough mayo ranges from awful to Very Good. Spectrum Organics canola mayo is very good, for example- for a "canned" product. (arguments about canola oil are intense, however it is a much better choice than most of the other vegetable oils suitable for a shelf stable mayo. )

We make our own, using a mix of bacon fat and canola oil. (looking up the history of rape is educational)

Making mayo is very easy, and you can vary the recipe for a lot of really nice flavors. Roasted garlic is exeptional :)

1d0497f8781845ab371b479455bfee8e

(11157)

on August 12, 2012
at 08:41 PM

I prefer consensual oil, not rape.

Medium avatar

(3213)

on August 12, 2012
at 07:10 PM

Thanks, i'll rather use light flavored olive oil, than Canola oil, i've read pretty negative stuff about mechanized Rape seed oil

Medium avatar

(3213)

on August 13, 2012
at 05:24 AM

Good one Nemesis, Hahahaha

0408fb6c082971b0559503b77eb9483c

(308)

on August 13, 2012
at 12:21 AM

Alvaro- that's great, and no issues with using olive oil, though our mayos tend to feel too heavy with it. I will note for reference that mechanized olive oil production leaves something to be desired as well. there's a lot of "negative" that just piles up into 50, 60, 500 web links based on one or two reports, while the actual nutritional data and history are ignored. Not saying canola oil is some SuperFood- But it has a more reasonable omega balance than many oils, a long history of use, and in the quantities I use it for mayo (mixed with bacon fat, remember) - it's it's not really bad.

1
77877f762c40637911396daa19b53094

(78467)

on September 14, 2012
at 12:04 AM

Bacon fat+egg yolks+blender = Baconnaise. WHY would you ever buy store bought?

1
1242ce7530f9e4e63e42777fa194235f

on August 14, 2012
at 07:23 AM

Perhaps home-made mayo doesn't match up to store bought because the oil we use at home can sometimes be rancid??? There has just been a test done here in NZ - MANY olive oils available were tested to be rancid - but, because we don't know any difference - we still use those oils... Most of the locally made olive oils were not rancid... ALL of the imported ones were... I wonder if it is the same where you are? Also, I wonder if store-bought mayonnaise contains 'stabilisers' that might keep the mayo 'fresher' for longer than it should (perhaps keeping the oil from being rancid??) If you can find locally produced olive-oil it might be worth trying again - it is certainly something I will be doing next time...

Medium avatar

(3213)

on August 14, 2012
at 05:14 PM

This makes sense, thanks

1
07c86972a3bea0b0dc17752e9d2f5642

on August 13, 2012
at 10:52 PM

Making mayo is one of those things I refuse to do. Nothing compares to the classic industrial flavor of store bought! I buy Spectrum Canola Mayo and I eat it and I don't care. A jar lasts me months since I don't often eat things the require mayo - I really just like it on burgers and boiled eggs - but when I do, I want the classic American mayo flavor, damn it!

If mayo is one of your major food groups, however, you'll want to figure out how to make it yourself so you like it (I've hated every homemade mayo I've tasted).

1
7e36094a0f7a2fbad24290225405220b

(2064)

on August 13, 2012
at 04:40 PM

http://tulipskitchen.blogspot.co.uk/2010/05/stick-blender-mayonnaise.html

If a kitchen implement could be paleo it would have to be a stick blender! I make this a couple of times a week and use 'light and mild' olive oil and cider vinegar

1
D5096ff5baffc0ba5d20b21346414a7a

(1112)

on August 13, 2012
at 04:36 PM

You can add a tablespoon of whey (liquid from yogurt) to the mayonnaise after you have made it and let it set out for about 6 hours before you refrigerate it. That is a fermentation type step which will extend the life of the mayo.

Medium avatar

(3213)

on August 13, 2012
at 06:19 PM

Really? does it work?

1
592fdaa77ec6342b736f1d25962aab7f

(547)

on August 13, 2012
at 02:05 PM

I believe there was a post here once asking if you could choose any food item to be Paleo that's not - I picked mayonnaise. Bring on the hate, but NO homemade Mayo matches up to good ol' store mayo. Yes, I have tried every oil combo out there, trust me I have tried and tried to find a paleo-substitute for my favorite condiment. Veganaise comes the closest, in my opinion. I hardly ever use mayo anymore -sad- so legit store, nasty mayo will just have to be a cheat.

Medium avatar

(3213)

on August 13, 2012
at 03:57 PM

Agree completely

1
77188106a9c27a22ad47d0ef7318de7a

(922)

on August 12, 2012
at 10:11 PM

Soy free veganiase with an added egg yolk is amazing. Simple and easy to make without all the ingredients. Just add some EVOO and an egg yolk and its like homemade! The two variations I buy are made with grapeseed oil and high oleic safflower oil (soy free).

0
Medium avatar

(0)

on November 21, 2013
at 03:24 PM

Most commercial mayo is really bad. A few are only somewhat bad. Only one is Paleo, and it's the one I'm starting a company to make. Please take a moment to donate or pre-order a jar on Kickstarter:

http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo

  • Macadamia, coconut, and olive oil
  • Organic
  • Free-range eggs
  • No corn, soybean, canola oil
  • Unsweetened
  • Lemon juice, not vinegar

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!