Mayonnaise is one of those kitchen staples we all have in the fridge, whether it’s for spreading on a sandwich, serving as a base for sauces, or even as a hair mask. Yes, I know it sounds odd, but I promise I tried it when I was fifteen. The result was surprisingly soft hair… though the smell was unforgettable for less-than-pleasant reasons.
Mayonnaise is made with just four basic ingredients: eggs, oil, vinegar or lemon juice (or lime if you prefer a fresher flavour), and salt. While these ingredients are enough to make a simple mayonnaise, adding mustard is highly recommended. Not only does it add an incredible flavour, but it also helps keep bacteria at bay. Yes, it’s a natural preservative!
Now, before you get too excited about making homemade mayonnaise and start experimenting with avocado or olive oil for a healthier version, with lemon or lime juice, or even different types of vinegar to create unique flavours with varying acids—or simply adjusting the amount of salt to reduce sodium—let’s talk about the less glamorous side of this kitchen staple: the risks.
Here’s where things get a little tricky. Raw eggs can pose a risk of Salmonella, a bacteria that can cause food poisoning. According to the Public Health Agency of Canada, Salmonella can be found both on the eggshell and inside the egg itself. They also recommend using pasteurized eggs for any recipe that won’t be cooked, like mayonnaise.
While researching this topic, I came across a rather fascinating study—although, to be honest, I didn’t finish reading it (because, let’s be real, it was dense). This study delves into the risks of contracting Salmonella from consuming raw eggs and even presents a mathematical formula to calculate this risk. The essential takeaway is something important: if we use pasteurized eggs, we significantly reduce the risk. If you’re scientifically curious and want to dive into the details, you can check out the full study here.
It’s very simple. You can use pasteurized eggs, liquid egg whites in a carton (which should also be pasteurized), or powdered eggs as a practical and safe alternative, even though they’re not very well-known.
What about the texture? Of course, egg yolks are what give mayonnaise its creamy consistency, thanks to their high-fat content and emulsifying properties. But don’t worry—I’ve added an extra ingredient: potato starch. It stabilizes the emulsion and helps achieve a very similar texture, even without the yolks.
Vinegar not only provides acidity but also acts as an antimicrobial agent and has other interesting properties, though that’s a topic for another post.
Mayonnaise is essentially an emulsion, which is a fancy word for describing the mixture of two liquids that normally don’t get along, such as water and oil. In this case, we’re talking about vinegar and oil.
If you combine vinegar and oil in a container, at first it might seem like they mix, but after a few minutes of resting, you’ll notice they separate into two distinct layers. This happens because oil is insoluble in water, meaning it cannot dissolve in it.
A good example to understand this difference is salt. Salt is soluble in water (to a certain extent, depending on the concentration, but that’s another story). If you mix water and salt, you’ll get a homogeneous liquid where you can’t distinguish one from the other. However, with oil and vinegar, the molecules simply don’t mix. That’s why we need something extra to bring them together: a third ingredient, an emulsifier.
An emulsifier, also known as a surfactant, has fascinating properties. One side of its molecule repels water (hydrophobic), while the other side attracts water (hydrophilic). This dual behaviour allows it to bind with both water and oil at the same time, breaking the surface tension that prevents it from mixing. Here’s where the magic of eggs comes in—specifically the yolk, which acts as the emulsifier in this recipe.
When we mix egg yolk, vinegar, and oil, something incredible happens. The droplets of oil, which were once large and easily separated, break into tiny particles surrounded by a layer of yolk and vinegar. This is called an “oil-in-water” emulsion, and this structure allows the mixture to remain stable, smooth, and creamy. In fact, this microscopic arrangement of dispersed droplets is why mayonnaise looks opaque and white: light scatters in all directions as it passes through the emulsion.
The stability of this mixture can be preserved as long as the conditions are carefully managed. Avoid sudden temperature changes and keep the mayonnaise refrigerated to enjoy it for a longer time. Of course, like everything, the emulsion has its limits and can break over time or under certain circumstances. But until then, we can enjoy this fascinating chemical phenomenon in the kitchen.
Isn’t it amazing? The kitchen is full of little scientific wonders like this, and mayonnaise is just one of many. Are you ready to try it yourself? At the end of this article, I’ve included an experiment for curious kids and adults alike.
If you’d like to learn more about emulsions and explore this topic with spectacular visuals, I recommend visiting this link I found: How Mayonnaise is Made: The Chemistry Behind It.
And now, let’s get to it. Before we dive into the comparison of taste and cost, let’s define our hypothesis: I believe that making homemade mayonnaise is at least more expensive than buying budget-friendly store brands like ‘Great Value.’ This is because pasteurized eggs are more costly, and in Canada, oil prices have risen in recent years. But is it worth making at home for its flavour and freshness? And what about the ingredients in store-bought mayonnaise?
Making homemade mayonnaise is one of the simplest and quickest tasks you can do in the kitchen, as long as you have a handheld or immersion blender. The entire process, from preparing the ingredients to finishing the mayonnaise, won’t take you more than five minutes. Well, except for the cleanup, because that always takes longer than it should.
The key to a successful mayonnaise is using quality ingredients. I prefer neutral oils like sunflower, grapeseed, or even avocado oil, but you can use olive oil if you like a stronger flavour. Be sure to use pasteurized eggs or pasteurized liquid egg whites. Consuming raw, unpasteurized eggs—or products made with them, such as meringue, macarons, tiramisu, or Caesar dressing—carries a risk. In fact, in January 2025, there was a recall of eggs in Canada due to a Salmonella outbreak. That’s why, if you’re pregnant, have young children, or have a weakened immune system, it’s best not to take the risk.
When removing the egg yolk and using only liquid egg whites, the mayonnaise’s texture isn’t as creamy or thick as usual. To create that consistency, we need a bind
er, like potato starch, which helps stabilize the emulsion and thicken it due to its ability to absorb water and form a gel. Additionally, it has the advantage of being neutral in flavour, so it won’t alter the original taste of the mayonnaise.
Yes, it can. Both cornstarch and tapioca starch are commonly used as thickeners in many recipes. While all three work well, potato starch has greater thickening and gelling capabilities compared to cornstarch and tapioca starch due to its higher water absorption capacity.
Although many sources recommend replacing it at a 1:1 ratio—for every tablespoon of potato starch, one tablespoon of cornstarch-based on this study on the functional properties of starches, I suggest trying a ratio of 1:1.5 or 1:2 for cornstarch and tapioca starch. In other words, for one tablespoon of potato starch, substitute it with one and a half tablespoons of cornstarch or two tablespoons of tapioca starch.
You can also unleash your curiosity in the kitchen and experiment with the proportions of cornstarch and tapioca starch to achieve a consistency similar to what you see in the photo.
290
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minute3
minutesDiscover how to make quick and easy homemade mayonnaise using pasteurized egg whites, without yolks, sugar-free, and with a special ingredient to achieve the perfect texture.
1 cup 1 sunflower oil (you can use your preferred oil)
2 tablespoons 2 liquid pasteurized egg whites or 1 whole egg (pasteurized)
2 tablespoons 2 white vinegar (can be white vinegar, white wine vinegar, apple cider vinegar, or lemon/lime juice. I usually use 1 ½ tablespoons of vinegar and ½ tablespoon of lime juice)
1 teaspoon 1 yellow mustard (optional)
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 potato starch (or ¾ teaspoon of cornstarch)
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As in all my posts, before diving deeper, I’d like to offer a brief clarification. I’m comparing this specific brand of store-bought mayonnaise because it’s what I found at the Walmart in my area and because it’s a very popular brand. I have no association with the brand, nor am I suggesting that Walmart always has the best deals or promotions. I chose Walmart because it’s a well-known international store, and I wanted to use a context that many people can relate to. It’s practical for this comparison, but not necessarily the cheapest option. For this reason, I’ve created a calculator at the end of this post so you can input your own local prices and find the most cost-effective option for your situation.
| Ingredient | Quantity Used | Ingredient Cost |
|---|---|---|
| Oil | 240 ml | $1.19 |
| Liquid Egg Whites | 30 ml | $0.25 |
| Vinegar | 20 ml | $0.03 |
| Lime or Lemon Juice | 10 ml | $0.29 |
| Mustard | 5 g | $0.02 |
| Salt | 2.5 g | $0.003 |
| Potato or cornstarch | 2 g | $0.02 |
I bought the starch at Bulk Barn for $1.02 per 100 g.
Total Recipe Cost: $1.81 for 290 ml of mayonnaise!
* All prices are in Canadian dollars.
Note: Prices may vary depending on region and date.
Homemade mayonnaise should be stored in the refrigerator in an airtight container to preserve its freshness. If it was made with unpasteurized eggs, it’s best to consume it within three days. While vinegar and mustard help inhibit bacterial growth in mayonnaise, it’s better not to take risks.
On the other hand, if it was made with pasteurized eggs or pasteurized egg whites, homemade mayonnaise can last up to 1–2 weeks in the refrigerator, provided it maintains the proper consistency and texture. Always check the smell and appearance before consuming it.
Mayonnaise isn’t something we can classify as nutritious, whether it’s homemade or store-bought. It’s high in fat, but let’s be honest, we don’t eat mayonnaise by the spoonful—we typically use it as a condiment or an ingredient in other recipes. The nutritional content of commercial mayonnaise varies by brand. According to OpenFoodFacts, mayonnaise is often rated between C and E on their nutritional scale. (If you’d like to know how they calculate this score, you can check out this link for more details.)
Commercial mayonnaise, like Hellmann’s in Canada, contains an additive called calcium disodium EDTA, which acts as an antioxidant to prevent oils from oxidizing, significantly extending its shelf life compared to homemade mayonnaise. Is it safe? Its use is regulated and approved by the FDA (United States), Health Canada, and the European Union (European Regulation), so it is considered safe unless proven otherwise. Of course, if you dig deeper, you’ll find studies suggesting it may cause inflammation or other side effects. However, until there is conclusive evidence linking this additive to health risks at permitted levels, it is considered safe for food use.
The classification given by OpenFoodFacts for this particular brand is NOVA 2, which means culinary-processed. In other words, it’s not bad.
Homemade mayonnaise gives you complete control over the ingredients. You can use higher-quality oils, organic eggs, or even make egg-free versions. You can also personalize your mayonnaise with flavours like garlic, and chipotle (my favourite for dips), or even a vegan version using aquafaba.
Commercial mayonnaise is indeed more practical, especially for travel or emergencies. Going camping or dealing with a power outage? A quick mix of tuna, mayonnaise, and vegetables can save the day. However, if you have the time and prefer to avoid additives, making your own mayonnaise in under five minutes is a healthier and more satisfying option.
This time, my husband was the one who did the taste test. Of course, I’m not entirely sure how objective he was, but he chose the homemade version.
Commercial mayonnaise is known for its smooth and homogeneous texture. In contrast, this homemade mayonnaise version has a slightly more airy texture, with small visible bubbles. While I personally prefer the uniform texture of commercial mayonnaise, the texture of homemade mayonnaise poses no issues when used as a base for salads or dips.
The flavour of Hellmann’s mayonnaise strikes me as neutral, mild, and creamy. The homemade version, following this recipe, has a more acidic kick, likely because it includes both vinegar and lime or lemon juice (being Mexican, I can’t resist salt and lime on everything!). However, its flavour is noticeably fresher, and paired with tuna, it was a complete success.
A fun detail: while we were conducting the test, one of my daughter’s friends arrived at the house, tasted both versions and ran back saying, “This one’s homemade because it tastes better!” Another point for the homemade version.
| Product | Total Cost | Quantity (ml) | Cost per 100 ml |
|---|---|---|---|
| Walmart Great Value | $3.97 | 890 | $0.41 |
| Homemade Mayonnaise (Vinegar Only) | $1.53 | 290 | $0.53 |
| Homemade Mayonnaise (Lime & Vinegar) | $1.81 | 290 | $0.62 |
| Hellmann’s Regular | $5.97 | 890 | $0.67 |
| Mag Classic Mayonnaise (Quebec) | $7.99 | 890 | $0.90 |
| Maison Orphée Fresh Mayonnaise (Quebec, No Additives) | $6.49 | 440 | $1.475 |
*Prices in Canadian dollars.
If you’re looking for the cheapest option, Walmart’s Great Value mayonnaise wins hands down, costing just $0.41 per 100 ml. However, it’s important to consider the ingredients. For example, Great Value uses soybean oil, while Hellmann’s uses canola oil.
Homemade mayonnaise, though, is a strong competitor to Hellmann’s Regular. So, if you prefer to avoid washing dishes and just want the cheapest option, store brands like Great Value are your best bet, but make sure to check the ingredient list to avoid unnecessary additives.
So far, I’ve only compared regular products, leaving aside organic or vegan options. While I didn’t do a detailed ingredient-by-ingredient comparison, I made approximate calculations by swapping two key elements—eggs and oil—to give you a cost reference.
| Commercial Brand | Total Price | Quantity (ml) | Price per 100 ml | Homemade | Price per 100 ml |
|---|---|---|---|---|---|
| Chosen Foods (Avocado Oil) | $8.97 | 355 | $2.52 | Avocado Oil | $1.37 |
| Spectrum Organic Mayonnaise | $11.99 | 473 | $2.53 | Organic Eggs & Oil | $1.77 |
| Vegan Hellmann’s | $5.97 | 710 | $0.84 | Aquafaba | $0.83 |
*Prices in Canadian dollars.
This time, the hypothesis is correct: homemade mayonnaise is more expensive than budget store brands like Great Value. For instance, Great Value costs $0.41 per 100 ml, while homemade mayonnaise costs $0.62, making it 51% more expensive. However, when compared to Hellmann’s Regular, the difference is minimal. Hellmann’s costs $0.67 per 100 ml, making homemade 7% cheaper.
Other lesser-known brands, like Mag Classic or Maison Orphée, offer local alternatives, but Maison Orphée, being free of additives, has a significantly higher cost. For example, Maison Orphée ($1.475 per 100 ml) is 138% more expensive than homemade mayonnaise ($0.62 per 100 ml).
If you follow a specific diet or have allergies, such as an egg intolerance, the homemade version might be more economical, especially if you already have the ingredients at home. Additionally, it gives you total control over the ingredients and flavour.
This brings me to a dilemma: should I recommend buying store-bought mayonnaise or making it at home? If you don’t have access to pasteurized eggs or pasteurized egg whites, the safest option is to choose store-bought mayonnaise to avoid the risk of salmonella. Additionally, in some cases, commercial brands are not excessively processed, depending on the country and brand.
However, each country’s regulations vary, and this can directly influence the quality and composition of the products you find in supermarkets. For example, the same brand of mayonnaise may have different formulas depending on the country. In Mexico, this same brand is classified as ultra-processed, with more additives compared to its Canadian version. This highlights the importance of reading labels and understanding the ingredients you’re consuming.
A helpful tool for this is OpenFoodFacts (if you know another, please share it in the comments). It’s available in multiple languages and countries and helps you interpret food labels and compare products.
Depending on where you live, you might find brands with fewer additives or decide to make your own homemade mayonnaise. Remember, at home, you have full control over the ingredients and can avoid certain additives while experimenting with unique and fresh flavours.
Enter Your Ingredients: Input the quantity and price of each ingredient you’re using. For example, did you buy 3 litres of oil? Enter the quantity and price. Do you need to buy vinegar? Add that as well. Note: ingredient prices can be set to zero if you already have them at home, but the quantities are necessary for the calculations.
Select Your Units: The calculator is flexible. Whether your flour is measured in kilograms or pounds, or liquids are in millilitres or ounces, simply select the correct unit, and the calculator will handle the conversions automatically. No more complicated mental math!
Calculate and View Results: Once you’ve entered all the necessary information, the calculator will automatically estimate your costs and show you how much your homemade mayonnaise costs compared to store-bought options.
Objective: Explore the science behind why oil and water don’t mix and how surfactants (like soap) alter this interaction.
Materials Needed:
Steps for the Experiment:
Gather all materials: Ensure everything is ready and set up for the experiment.
Fill the glass with water: Pour the water into the clear glass, leaving some space for the oil.
Add the oil: Slowly pour the oil into the water. Observe how the oil floats on the surface.
Add food colouring: If using food colouring, add a few drops to the water. Watch how the colouring mixes with the water but does not interact with the oil, creating a clear separation.
Try to mix oil and water: Use a spoon or whisk to mix the oil and water. Let the children observe how they quickly separate back into two distinct layers.
The magic of soap: Add a few drops of liquid soap to the glass and mix again. Observe how the oil and water interact differently with the soap present.
Discussion Questions:
Fun Facts:
We compare homemade mustard and store-bought mustard: taste, cost, ingredients and additives. Is it worth making it at home? Find out which option suits your lifestyle and what’s actually on the label.
Learn how to make homemade yellow mustard with simple ingredients and no preservatives. In this step-by-step recipe, I show you how to adjust the spiciness, choose the right vinegar, and store it for several weeks.
