“The Great Condiment Conundrum: Homemade or Store-Bought Mayonnaise?”
Mayonnaise is a beloved, creamy condiment that has gained a special place in the hearts of many, including the younger crowd. It is readily available for purchase at stores, but some prefer to make it at home. So, which is the better option: store-bought or homemade mayonnaise?
Mayonnaise is a creamy, rich sauce that originated in the West. It is a versatile condiment that can be used as a dip for fried foods, such as sausages and seafood like shrimp and scallops, or as a dressing for salads. You can easily purchase it from stores, but making your own mayonnaise and storing it in the fridge is also an option.
Ingredients
Store-Bought Mayonnaise
Homemade Mayonnaise
Main Ingredients
Chicken eggs, vegetable oil, preservatives, and additives
1 egg yolk, ½ tbsp lemon juice, ¼ tbsp salt, ¼ tbsp mustard, and ½ cup canola oil
It might take a few tries to get the technique right, and over-mixing can cause the mayonnaise to separate. It is less convenient and takes more time to prepare.
Shelf Life
Depending on the brand, it can be stored for 2 – 3 months.
It can be stored in the fridge for up to 2 weeks after preparation.
Cost
More expensive
Cheaper
Should You Make or Buy Mayonnaise?
The decision to make or buy mayonnaise depends on how often you use it. If you use mayonnaise regularly, making it at home is recommended as it is a simple process, ensuring no preservatives are added, and it tastes richer.
However, if you only use mayonnaise occasionally, purchasing it from a reputable store is a better option. This way, you have a convenient, ready-to-use product that lasts longer without the worry of it spoiling.
Making your own mayonnaise can be a rewarding experience as it allows you to control the ingredients and create a fresh, natural product. However, store-bought mayonnaise offers convenience and a longer shelf life. Consider your priorities and preferences before deciding.
Homemade mayonnaise offers several advantages, including the ability to customize the flavor and texture to your liking, control the quality of ingredients, and avoid preservatives. It also provides a sense of accomplishment and can be a fun project for those who enjoy cooking from scratch.
The main challenge of making mayonnaise at home is achieving the correct emulsion of oil and egg yolk. It requires patience, practice, and precise measurements. Additionally, homemade mayonnaise has a shorter shelf life than store-bought varieties, typically lasting only a week in the refrigerator.
To ensure food safety, always use fresh, high-quality ingredients when making mayonnaise. Pasteurized eggs are recommended to reduce the risk of bacterial contamination. Sterilize your equipment and work surfaces, and ensure that the mayonnaise is stored properly in the refrigerator.
To achieve the perfect mayonnaise texture, add the oil slowly and gradually while whisking continuously. Ensure that your ingredients are at room temperature to facilitate proper emulsification. If your mayonnaise becomes too thick, you can thin it out by adding a small amount of water or lemon juice.
Absolutely! You can experiment with different types of oils, such as olive oil or avocado oil, to change the flavor profile. You can also add various herbs, spices, or even a touch of honey to create unique and flavorful mayonnaises.
Homemade mayonnaise typically lasts for about a week when stored properly in an airtight container in the refrigerator. It’s important to use fresh ingredients and follow proper food safety practices to maximize its shelf life.
Yes, you can create an egg-free mayonnaise by using aquafaba (the liquid from cooked chickpeas) or a commercial egg substitute. These alternatives may require some experimentation to achieve the desired texture and flavor.
Homemade mayonnaise can be used as a base for various sauces, dips, and dressings. It can be a key ingredient in potato salad, coleslaw, or a delicious aioli. You can also use it as a spread on sandwiches or a topping for burgers and fries.
If your mayonnaise breaks or separates, it usually means that the emulsion has failed. To fix this, start with a fresh egg yolk and slowly whisk in the separated mixture until it comes back together. You can also try blending it with an immersion blender. Always work with room temperature ingredients to prevent issues.
Do you find yourself wondering if homemade mayonnaise is better than store-bought mayonnaise? Is it worth it to take the time to make your own sauce or is it more convenient to purchase a jar of mayo from the store? Let’s take a look at whether homemade or store-bought mayonnaise is better!
