Is Making Homemade Mayonnaise Worth Your Time? You Should Do This
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Date: 2020-05-20
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Comments and reviews: 10
Nancy
Grey Poupon is not 1. 37 an ounce. It is about. 29 an ounce. And an ounce has two tablespoons, not one. So your calculations are off right off the bat. I found white wine vinegar for. 15 oz vs. your. 25. And if you use lemon juice instead it is even cheaper. I can get great jumbo farm eggs for 2. 50/doz. at the Amish market, some even have double yolks. (If I want to go cheap instead, I can get eggs for. 88 a dozen at Aldi) And I used peanut oil which is. 17 an ounce, more expensive than what you used, My total came to 1. 73 for 8 oz. or. 22 an ounce. 20 if I use the cheap eggs. Dukes mayo, arguably the best store-bought, is. 29 per ounce. So I beat the price and got a much better product. Not only that, but I use quantities of mayo so infrequently that I usually have to toss out half the store-bought jar. Others mileage may vary, but I calculated using good ingredients and still came out ahead. Good things are worth extra money, but in this case you can make something great for less. Caveat: if you break your homemade, you will lose money, but it is hard to screw up if you dont rush the oil.
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Grey Poupon is not 1. 37 an ounce. It is about. 29 an ounce. And an ounce has two tablespoons, not one. So your calculations are off right off the bat. I found white wine vinegar for. 15 oz vs. your. 25. And if you use lemon juice instead it is even cheaper. I can get great jumbo farm eggs for 2. 50/doz. at the Amish market, some even have double yolks. (If I want to go cheap instead, I can get eggs for. 88 a dozen at Aldi) And I used peanut oil which is. 17 an ounce, more expensive than what you used, My total came to 1. 73 for 8 oz. or. 22 an ounce. 20 if I use the cheap eggs. Dukes mayo, arguably the best store-bought, is. 29 per ounce. So I beat the price and got a much better product. Not only that, but I use quantities of mayo so infrequently that I usually have to toss out half the store-bought jar. Others mileage may vary, but I calculated using good ingredients and still came out ahead. Good things are worth extra money, but in this case you can make something great for less. Caveat: if you break your homemade, you will lose money, but it is hard to screw up if you dont rush the oil.
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Anon
This guy has done some great stuff - but what? You've never had ketchup better than storebought, with an entire bag full of sugar in it? Adding a couple chipotle peppers into ketchup makes it amazing as well. And homemade mayo has a much nicer balance of flavors as well - I also think tasting the two on a slice of bread instead of straight out the jar would show that the homemade mayo has a much nicer textureIs it something you do every day? Absolutely not - as you mentioned, the price and shelf life would make that prohibitively expensive. But I think homemade mayo is hands down better than storebought and I don't think there's even an argument there. That's not to mention how much easier it is to tweak homemade mayo to your tastes and add in things like garlic/basil, chipotles, etc. Also 4 bucks for a dozen eggs! Come on, we aren't buying quail eggs lol
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This guy has done some great stuff - but what? You've never had ketchup better than storebought, with an entire bag full of sugar in it? Adding a couple chipotle peppers into ketchup makes it amazing as well. And homemade mayo has a much nicer balance of flavors as well - I also think tasting the two on a slice of bread instead of straight out the jar would show that the homemade mayo has a much nicer textureIs it something you do every day? Absolutely not - as you mentioned, the price and shelf life would make that prohibitively expensive. But I think homemade mayo is hands down better than storebought and I don't think there's even an argument there. That's not to mention how much easier it is to tweak homemade mayo to your tastes and add in things like garlic/basil, chipotles, etc. Also 4 bucks for a dozen eggs! Come on, we aren't buying quail eggs lol
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jgehman
I grew up on Miracle whip, but what caused me to ONLY do homemade, now, was when I realized that that jar of Miracle Whip will last the better part of a year in the fridge. Oil, eggs. yet it will last a year? Just how much freaking preservatives are in that thing, anyway? So, I only do homemade, now, and I make it a quart at a time. the secret to making it last a reasonable amount of time is to pour in some whey from plain yoghurt, or just a bit of the yoghurt itself. Then, when it's done, put it in the jar you're going to store it in, then leave it on your counter overnight. the live bacteria in the yoghurt will turn it from a petri-dish for bad bacteria into a filled ecology for good bacteria. It'll last at least a month in the fridge that way. Plus, I like to make mine more like a Caesar dressing, which means garlic and fish sauce.
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I grew up on Miracle whip, but what caused me to ONLY do homemade, now, was when I realized that that jar of Miracle Whip will last the better part of a year in the fridge. Oil, eggs. yet it will last a year? Just how much freaking preservatives are in that thing, anyway? So, I only do homemade, now, and I make it a quart at a time. the secret to making it last a reasonable amount of time is to pour in some whey from plain yoghurt, or just a bit of the yoghurt itself. Then, when it's done, put it in the jar you're going to store it in, then leave it on your counter overnight. the live bacteria in the yoghurt will turn it from a petri-dish for bad bacteria into a filled ecology for good bacteria. It'll last at least a month in the fridge that way. Plus, I like to make mine more like a Caesar dressing, which means garlic and fish sauce.
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Allan
Quality of ingredients is what homemade is all about. Sure, a 4 a doz PASTURED egg and good SEA SALT, but it's the quality of the oil that means everything! Any Paleo person will tell you this: cheap vegetable oils are loaded with Omega-6 fats which are bad for your health and your performance. Good REAL OLIVE OIL is loaded with OMEGA-3 OILS which are just outright good for you! So, the homemade mayonnaise is a real food, a nutritional ingredient to be piled onto most anything your making. Yes, something to eat by the spoonful out of the container! If you're Keto or Paleo, you know there just ain't any harm in that - good oils are good fats and are just plain out good for you!
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Quality of ingredients is what homemade is all about. Sure, a 4 a doz PASTURED egg and good SEA SALT, but it's the quality of the oil that means everything! Any Paleo person will tell you this: cheap vegetable oils are loaded with Omega-6 fats which are bad for your health and your performance. Good REAL OLIVE OIL is loaded with OMEGA-3 OILS which are just outright good for you! So, the homemade mayonnaise is a real food, a nutritional ingredient to be piled onto most anything your making. Yes, something to eat by the spoonful out of the container! If you're Keto or Paleo, you know there just ain't any harm in that - good oils are good fats and are just plain out good for you!
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rosewoods1901
Like every one of these videos that I have seen so far the clear answer is: It depends. It depends on what your requirements are. If being able to customise the recipe to match your particular needs is more important to you than the time it takes to make it or a more reduced shelf-life, then homemade is the way to go for you, if you don't really have the time to be making mayo on the regular or if you need the longer shelf-life then store-bought is going to be the better fit. I feel like this should be common sense, but consider what your honest and real needs and priorities are when making any choice and you should be off to a better start.
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Like every one of these videos that I have seen so far the clear answer is: It depends. It depends on what your requirements are. If being able to customise the recipe to match your particular needs is more important to you than the time it takes to make it or a more reduced shelf-life, then homemade is the way to go for you, if you don't really have the time to be making mayo on the regular or if you need the longer shelf-life then store-bought is going to be the better fit. I feel like this should be common sense, but consider what your honest and real needs and priorities are when making any choice and you should be off to a better start.
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Fred
The prices that you quoted are completely wrong, or you live in a state that has insanely high pricing. Walmart today (9-17-2019) is selling a dozen eggs for 1. 08 or. 09 each. The rest of your pricing is equally inaccurate. You make home made to remove all the preservatives and the flavors that you do not like. You do not try to match store bought flavor! Mayo typically has soybean oil, too much sugar, lemon juice and preservatives. Making your own allows you to use better oils like olive oil and special flavors like garlic. You should re-do this video.
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The prices that you quoted are completely wrong, or you live in a state that has insanely high pricing. Walmart today (9-17-2019) is selling a dozen eggs for 1. 08 or. 09 each. The rest of your pricing is equally inaccurate. You make home made to remove all the preservatives and the flavors that you do not like. You do not try to match store bought flavor! Mayo typically has soybean oil, too much sugar, lemon juice and preservatives. Making your own allows you to use better oils like olive oil and special flavors like garlic. You should re-do this video.
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Grace
read the ingredients on the back of store bought mayo, the lowest quality eggs from sick gmo fed chickens, the horrible hexane processed, genetically modified corn, soy, canola, or vegetable oil, cheapest bleached garbage table salt, the whole point of making homemade, is to use high quality non toxic ingredients, so we eat clean, healing foods. Pasture raised eggs, organic avocado oil, organic lemons (not vinegar) people are looking to avoid toxic ingredients because that is why our society is so sick, believe it or, what you eat impacts your health.
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read the ingredients on the back of store bought mayo, the lowest quality eggs from sick gmo fed chickens, the horrible hexane processed, genetically modified corn, soy, canola, or vegetable oil, cheapest bleached garbage table salt, the whole point of making homemade, is to use high quality non toxic ingredients, so we eat clean, healing foods. Pasture raised eggs, organic avocado oil, organic lemons (not vinegar) people are looking to avoid toxic ingredients because that is why our society is so sick, believe it or, what you eat impacts your health.
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Karen
Eggs at my location are around 1. 19 a dozen. not 4. And I use store-brands, too, with the oil and cider vinegar (not white wine. I'll throw in some cayenne and a drop or 3 of my favorite hot sauce. It tastes better than a 'plain' mayo, and it doesn't have all the stabilizers and fillers that jarred mayo has. MY mayo costs about. 06 less per ounce than his does, and it makes it a HUGE difference in my household. Jarred sticks around long enough to go off in the fridge. I make a fresh batch every week or so and it gets used.
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Eggs at my location are around 1. 19 a dozen. not 4. And I use store-brands, too, with the oil and cider vinegar (not white wine. I'll throw in some cayenne and a drop or 3 of my favorite hot sauce. It tastes better than a 'plain' mayo, and it doesn't have all the stabilizers and fillers that jarred mayo has. MY mayo costs about. 06 less per ounce than his does, and it makes it a HUGE difference in my household. Jarred sticks around long enough to go off in the fridge. I make a fresh batch every week or so and it gets used.
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Stephanie
I totally respect your attempt to see if making homemade is worth it but based on your description of never finding a homemade ketchup that you like as much as store bought makes me think we have different preferences for condiments. Then again, I also don't care for ketchup and the ones I like are distinctly different than the big brands. Then again, homemade isn't meant to imitate the very generic name brands but instead meant to be something tweaked for what you like.
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I totally respect your attempt to see if making homemade is worth it but based on your description of never finding a homemade ketchup that you like as much as store bought makes me think we have different preferences for condiments. Then again, I also don't care for ketchup and the ones I like are distinctly different than the big brands. Then again, homemade isn't meant to imitate the very generic name brands but instead meant to be something tweaked for what you like.
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Guillaume
I don't know which mustard you used and why you put vinegar but I would follow the classic French recipe, as afterall mayonnaise is a French word: - egg yolk- Real french Dijon mustard not the thing you call Dijon mustard and that is half sweet. If you used the one we have in French, with more than a teaspoon your mayonnaise would taste like soft mustard. - salt- black pepper. No vinegar, no egg white. I guarantee you will never buy mayonnaise anymore.
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I don't know which mustard you used and why you put vinegar but I would follow the classic French recipe, as afterall mayonnaise is a French word: - egg yolk- Real french Dijon mustard not the thing you call Dijon mustard and that is half sweet. If you used the one we have in French, with more than a teaspoon your mayonnaise would taste like soft mustard. - salt- black pepper. No vinegar, no egg white. I guarantee you will never buy mayonnaise anymore.
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