{"id":2796,"date":"2025-01-27T20:54:16","date_gmt":"2025-01-27T20:54:16","guid":{"rendered":"https:\/\/blog.mealnstock.com\/?p=2796"},"modified":"2025-02-08T01:47:45","modified_gmt":"2025-02-08T01:47:45","slug":"homemade-mayo-vs-store-bought-comparison","status":"publish","type":"post","link":"https:\/\/blog.mealnstock.com\/en\/homemade-mayo-vs-store-bought-comparison\/","title":{"rendered":"Making Mayo at Home: Cheaper, Tastier, and Salmonella-Free?"},"content":{"rendered":"\t\t
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Mayonnaise is one of those kitchen staples we all have in the fridge, whether it\u2019s 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\u2026 though the smell was unforgettable for less-than-pleasant reasons.<\/p>

Before moving to Canada, I had no idea how quick and easy it is to make mayonnaise at home. Once you have everything ready, you can have a jar of fresh mayonnaise in less than a minute.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>

But what is mayonnaise made of?<\/h4>

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\u2019s a natural preservative<\/a>!<\/p>

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\u2014or simply adjusting the amount of salt to reduce sodium\u2014let\u2019s talk about the less glamorous side of this kitchen staple: the risks.<\/p>

Is homemade mayonnaise safe? Everything you need to know about the risks and how to avoid them<\/h4>

Here\u2019s 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<\/a>, Salmonella can be found both on the eggshell and inside the egg itself. They also recommend using pasteurized eggs for any recipe that won\u2019t be cooked, like mayonnaise.<\/p>

While researching this topic, I came across a rather fascinating study\u2014although, to be honest, I didn\u2019t finish reading it (because, let\u2019s 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\u2019re scientifically curious and want to dive into the details, you can check out the full study here<\/a>.<\/p>

How can we make mayonnaise at home safely?<\/h4>

It\u2019s 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\u2019re not very well-known.<\/p>

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\u2019t worry\u2014I\u2019ve added an extra ingredient: potato starch. It stabilizes the emulsion and helps achieve a very similar texture, even without the yolks.<\/p>

Vinegar not only provides acidity but also acts as an antimicrobial agent and has other interesting properties, though that\u2019s a topic for another post.<\/p>

The Science Behind It<\/h3>

Mayonnaise is essentially an emulsion, which is a fancy word for describing the mixture of two liquids that normally don\u2019t get along, such as water and oil. In this case, we\u2019re talking about vinegar and oil.<\/p>

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Olive oil floats on balsamic vinegar because of their different densities and polarities.<\/figcaption><\/figure>

Why don\u2019t vinegar and oil mix?<\/h4>

If you combine vinegar and oil<\/strong> in a container, at first it might seem like they mix, but after a few minutes of resting, you\u2019ll notice they separate into two distinct layers<\/strong>. This happens because oil is insoluble in water<\/strong>, meaning it cannot dissolve in it.<\/p>

A good example to understand this difference is salt. Salt is soluble in water<\/strong> (to a certain extent, depending on the concentration, but that\u2019s another story). If you mix water and salt, you\u2019ll get a homogeneous liquid<\/strong> where you can\u2019t distinguish one from the other. However, with oil and vinegar, the molecules simply don\u2019t mix. That\u2019s why we need something extra to bring them together: a third ingredient, an emulsifier.<\/p>

The Role of the Emulsifier<\/h4>

An emulsifier<\/strong>, also known as a surfactant, has fascinating properties. One side<\/strong> of its molecule repels water (hydrophobic)<\/strong>, while the other side attracts water (hydrophilic)<\/strong>. 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\u2019s where the magic of eggs comes in\u2014specifically the yolk, which acts as the emulsifier in this recipe.<\/p>

When we mix egg yolk, vinegar, and oil, something incredible happens. The droplets of oil<\/strong>, which were once large and easily separated, break into tiny particles surrounded by a layer of yolk and vinegar.<\/strong> This is called an \u201coil-in-water\u201d<\/strong> 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.<\/p>

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.<\/p>

Isn\u2019t 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\u2019ve included an experiment for curious kids and adults alike.<\/p>

If you\u2019d 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<\/a>.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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And now, let\u2019s get to it. Before we dive into the comparison of taste and cost, let\u2019s define our hypothesis: I believe that making homemade mayonnaise is at least more expensive than buying budget-friendly store brands like \u2018Great Value.\u2019<\/strong> 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?<\/p>

How to Make Homemade Mayonnaise Without Preservatives Using Ingredients You Already Have<\/h4>

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\u2019t take you more than five minutes. Well, except for the cleanup, because that always takes longer than it should.<\/p>

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\u2014or products made with them, such as meringue, macarons, tiramisu, or Caesar dressing\u2014carries a risk. In fact, in January 2025, there was a recall of eggs in Canada due to a Salmonella outbreak<\/a>. That\u2019s why, if you\u2019re pregnant, have young children, or have a weakened immune system, it\u2019s best not to take the risk.<\/p>

Why Potato Starch?<\/h4>

When removing the egg yolk and using only liquid egg whites, the mayonnaise\u2019s texture isn\u2019t as creamy or thick as usual. To create that consistency, we need a bind<\/p>

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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\u2019t alter the original taste of the mayonnaise.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>

Can Potato Starch Be Replaced with Cornstarch or Tapioca Starch?<\/h3>

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.<\/p>

Although many sources recommend replacing it at a 1:1 ratio\u2014for every tablespoon of potato starch, one tablespoon of cornstarch-based on this study<\/a> 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.<\/p>

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.<\/p>

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The Best Egg White Mayonnaise Recipe<\/h2>\n\n
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