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What's the best store-bought mayo?

by (5650)
Updated about 13 hours ago
Created October 03, 2012 at 6:41 PM

I have tried making homemade mayo 4 times and I've had enough... so please do not say it's easy. I have done it in the vitamix, with a whisk, and twice with an immersion blender I paid $60 for just because the first two methods did not work.

Is there a certain brand that is acceptable? I always used Vegannaise but figured there might be a better one out there.

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583 · September 20, 2013 at 7:53 PM

If you do, share it with the rest of us!

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0 · September 20, 2013 at 7:45 PM

The wilderness brand mayo has sesame seed oil, and whopping 41% of that is Omega-6. Not good. http://nutritiondata.self.com/facts/fats-and-oils/511/2

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0 · September 20, 2013 at 7:45 PM

The most common ingredient in the Ojai mayo is soybean oil, and in their Lemonaise it's canola oil. Neither are Paleo.

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238 · February 05, 2013 at 1:46 AM

I just contacted the company, and they're still unsure when they will be ready to produce it again.

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11048 · October 04, 2012 at 5:01 PM

It didn't work for joanna.

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5043 · October 04, 2012 at 4:38 PM

it does work. you don't need to dribble it. Honest.

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5043 · October 04, 2012 at 4:32 PM

2 eggs? no, use i egg, 1tbs lemon juice, 1 tsp dry mustard. Put 1c oil on the top, put the immersion blender down ON THE BOTTOM and turn it on and let it run (don't pulse it) for a while. DON'T MOVE IT until the emulsion has really taken hold -- running constantly, not pulsing. It's probably like 20 seconds (which is a long time). Then you can lift it up a little and incorporate the rest of the oil, pulsing.

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5043 · October 04, 2012 at 4:29 PM

I didn't believe this would work but it did: http://www.lastappetite.com/how-to-make-mayonnaise-in-20-seconds/ everything at room temp, put it in the jar, oil on top, make sure immersion blender is at the bottom and don't move it until the emulsion starts to take hold. Put that $60 to work!

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5650 · October 04, 2012 at 2:41 PM

i am not even attempting it again. i was just following all the youtube videos with the immersion blender. i don't know how it turns out perfect in all those videos with the ingredients all added together before the blending.

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5650 · October 04, 2012 at 2:39 PM

i joined the wilderness family's site to get a notification when that mayo is available. it's out of stock on all the sites i look. i'm guessing there are a ton of other people that can't make homemade mayo either haha

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5650 · October 04, 2012 at 2:38 PM

no! i didn't even know there was a recipe in there. i will have to check it out.

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5650 · October 04, 2012 at 2:37 PM

i agree. it took me 15 minutes to add the oil in DROP by DROP. my arm wants to fall off haha

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5650 · October 04, 2012 at 2:37 PM

i don't know. it just doesn't thicken like mayo should.

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5650 · October 04, 2012 at 2:36 PM

yeah, i moved it up as it started to mix. i didn't taste any of my mishaps.

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5949 · October 04, 2012 at 2:02 PM

That's probably the best commercial mayo, in terms of the oil. But, for a lot of people, myself included, it's way too sweet.

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11048 · October 04, 2012 at 12:33 PM

Made her version the other day...had to force myself NOT to eat it all with a spoon. So good!

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3043 · October 04, 2012 at 10:11 AM

This is exactly what I use. If you use coconut oil, it will get super hard in the fridge. But, coconut oil and bacon fat makes awesome salad dressing :)

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3043 · October 04, 2012 at 10:09 AM

Have you tried lifting the immersion blender up the cup? I do mine in a wide mouth pint mason jar. Did the yellow soup taste good? It will also thicken in the fridge.

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2913 · October 04, 2012 at 1:22 AM

Now if you really want something hard to make, true Spanish alioli wins, you're relying on the garlic rather than egg to form the emulsion ...

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2913 · October 04, 2012 at 1:14 AM

@MiMintzer - don't use extra virgin olive oil unless you REALLY like EVOO flavored mayo, but light or extra light olive oil will work just fine and are a more affordable option.

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2913 · October 04, 2012 at 1:11 AM

Second Robert's point, would help to know where it's going wrong. I've done it in a regular blender using pastured eggs and light olive oil with no effort and no issues ...

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11048 · October 04, 2012 at 12:43 AM

Yep...thinnest ribbon of oil possible!

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11048 · October 04, 2012 at 12:41 AM

Use a light olive oil. Avocado oil and toasted almond oil are also good. Extra virgin olive oil makes motor oil Mayo! Some make it with bacon grease and swear by it.

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5006 · October 03, 2012 at 10:16 PM

Which step of making the aioli does the problem occur? 1.) Add egg yolks to bowl 2.) Whisk in the acid. 3.) Drizzle the oil in while whisking like CRAZY! 4.) Adjust with more acid and season for taste.

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18635 · October 03, 2012 at 9:12 PM

Here http://everydaypaleo.com/2011/06/20/homemade-paleo-mayo-cooking-demo/ It has come out perfect both times she has made it for us.

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18635 · October 03, 2012 at 9:11 PM

My wife makes it via the "Everyday Paloe" book. Tastes great!

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805 · October 03, 2012 at 9:08 PM

walk us through the process you are making it, maybe there is something you are doing wrong? add it to the details,

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5650 · October 03, 2012 at 8:56 PM

it definitely got on the walls and cabinets with the whisking method. i even had a bowl of apple close-by (stupid) and those got eggs all over them haha

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5650 · October 03, 2012 at 8:54 PM

it comes out like yellow soup every time i make it. i would love to try it again but i am wasting a lot of expensive oil and organic eggs with all these mess-ups. i am wondering if i just need to buy the crappy regular eggs in the store and see if they will work. maybe organic, pastured is not good for mayo?

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5650 · October 03, 2012 at 8:53 PM

i'm going crazy!! haha i was convinced that the immersion blender method would work. just put 2 room temp egg yolks in the cup. added a little vinegar, salt, and mustard. poured the olive oil on top-1 cup- and stuck the blender in. gave it a few pulses and then let it go for a little while. ended up with my typical yellow soup.

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5650 · October 03, 2012 at 8:51 PM

this brand looks great. love all the different flavors.

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5650 · October 03, 2012 at 8:49 PM

thank you. i figure i won't use a lot at once so i'll look for this one.

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11478 · October 03, 2012 at 8:12 PM

Yeah - I made some with half olive and half coconut. Had to spit it out. It was nassssttttyyyyy.

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5201 · October 03, 2012 at 7:40 PM

Nice music, but what kind of oil to use? That site doesn't recommend olive oil due to bitter taste.

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20411 · October 03, 2012 at 7:00 PM

Homemade mayo is super easy! Super easy to get it on the walls, cabinets, floor and everywhere. Cleaning up the mess is not so super easy! I basically have given up on mayo. Once or twice a year we have potato salad - I just use the regular stuff.

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805 · October 03, 2012 at 6:48 PM

non, most of them have soybean/canola oil, ech...

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1021 · October 03, 2012 at 6:46 PM

homemade is easy. I'll make it for you

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1607 · October 03, 2012 at 6:44 PM

I'm eager to know too!

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19 Answers

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636 · October 04, 2012 at 12:27 AM

Drizzling the oil in is the key. I watched my grandma make it about a billion times growing up. She just used a handheld mixture-she always told me that the only way to make it right is to DRIZZLE the oil in. If you pour it, you'll F it up.

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5650 · October 04, 2012 at 2:37 PM

i agree. it took me 15 minutes to add the oil in DROP by DROP. my arm wants to fall off haha

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11048 · October 04, 2012 at 12:43 AM

Yep...thinnest ribbon of oil possible!

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608 · October 03, 2012 at 6:46 PM

None. Make your own. Keep trying until you pefect the recipe.

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5043 · October 04, 2012 at 4:32 PM

2 eggs? no, use i egg, 1tbs lemon juice, 1 tsp dry mustard. Put 1c oil on the top, put the immersion blender down ON THE BOTTOM and turn it on and let it run (don't pulse it) for a while. DON'T MOVE IT until the emulsion has really taken hold -- running constantly, not pulsing. It's probably like 20 seconds (which is a long time). Then you can lift it up a little and incorporate the rest of the oil, pulsing.

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5650 · October 04, 2012 at 2:36 PM

yeah, i moved it up as it started to mix. i didn't taste any of my mishaps.

4b5be253ac1981c690689cab7e4bf06d
3043 · October 04, 2012 at 10:09 AM

Have you tried lifting the immersion blender up the cup? I do mine in a wide mouth pint mason jar. Did the yellow soup taste good? It will also thicken in the fridge.

089dd41b18fbb95ebb5347cded708d98
5650 · October 03, 2012 at 8:53 PM

i'm going crazy!! haha i was convinced that the immersion blender method would work. just put 2 room temp egg yolks in the cup. added a little vinegar, salt, and mustard. poured the olive oil on top-1 cup- and stuck the blender in. gave it a few pulses and then let it go for a little while. ended up with my typical yellow soup.

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2913 · October 04, 2012 at 1:22 AM

From Melissa Joulwan's (excellent) Well Fed cookbook:
The Secret to Homemade Mayo (includes what to do if it fails)

Two biggest takeaway points: 1) everything at room temperature, and 2) SLOWLY drizzle in the oil

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11048 · October 04, 2012 at 12:33 PM

Made her version the other day...had to force myself NOT to eat it all with a spoon. So good!

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11152 · October 03, 2012 at 8:25 PM

If you can find one that is NOT canola or soy-based, that would be your best bet.

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583 · September 20, 2013 at 7:53 PM

If you do, share it with the rest of us!

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5043 · October 04, 2012 at 4:37 PM

In case you mess up your mayo again, you can rescue it by just putting a fresh egg yolk in a bowl and whisking the separated "soup" into it. It worked like a charm for me. the trick there is to dribble in the failed mayo slowly, re-creating the emulsion. It's a good workout for your arms. And NO wasted oil.

Personally after a failed mayo in my mini food-processor I tried the 20-second immersion blender version and it works like a charm for me every time: http://www.lastappetite.com/how-to-make-mayonnaise-in-20-seconds/

I usually save my bacon grease for this, 1/2c bacon drippings, 1/4c avocado oil, 1/4c olive oil. Yum.

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95 · October 04, 2012 at 9:00 AM

I use this recipe every time and it turns out perfect.

http://momgonepaleo.com/homemade-paleo-mayonaise/

I use a light olive oil in my ninja blender. As others have said, a very very slow drizzle of the oil is key.

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10919 · October 04, 2012 at 7:57 AM

In a punch, Veganaise makes an expeller pressed grapeseed one but it contains a small amount of soy as an egg replacement. Wilderness family naturals makes a great mayo based on Mary Enig's 3 oil blend (sesame, coconut, olive Oil) but its a bit spendy. I would buy it in bulk. If you live in Europe, which I'm not gathering, there is an organic brand that uses an olive and sunflower blend but that's all I know of.

7182ec68e4e018b38a2cfd79ba5b4cde
0 · September 20, 2013 at 7:45 PM

The wilderness brand mayo has sesame seed oil, and whopping 41% of that is Omega-6. Not good. http://nutritiondata.self.com/facts/fats-and-oils/511/2

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5650 · October 04, 2012 at 2:39 PM

i joined the wilderness family's site to get a notification when that mayo is available. it's out of stock on all the sites i look. i'm guessing there are a ton of other people that can't make homemade mayo either haha

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1300 · October 04, 2012 at 1:00 AM

Delouis Fils French mayonnaise

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305 · October 03, 2012 at 8:17 PM

Well, I use The Ojai Cook Mayo, LOVE it. Best tasting one on the market. I get it at Whole Foods. I have failed too many times trying to make mayo at home. I do not eat it very often, but when I do I get this brand. They also make Lemonaise. Perhaps it is not the healthiest compared to homemade, but at least it is the best tasting and has better ingredients than most.

7182ec68e4e018b38a2cfd79ba5b4cde
0 · September 20, 2013 at 7:45 PM

The most common ingredient in the Ojai mayo is soybean oil, and in their Lemonaise it's canola oil. Neither are Paleo.

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5650 · October 03, 2012 at 8:51 PM

this brand looks great. love all the different flavors.

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5006 · October 03, 2012 at 7:11 PM

What specific problems are you having making the mayo? As mentioned in other answers, store bought is made to travel from a production facility, sit on a store shelf, and sit in your pantry. Think about all the extra "stuff" that is needed to preserve something for that long.

Matt
PhysiqueRescue.com

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5650 · October 04, 2012 at 2:37 PM

i don't know. it just doesn't thicken like mayo should.

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5006 · October 03, 2012 at 10:16 PM

Which step of making the aioli does the problem occur? 1.) Add egg yolks to bowl 2.) Whisk in the acid. 3.) Drizzle the oil in while whisking like CRAZY! 4.) Adjust with more acid and season for taste.

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5650 · October 03, 2012 at 8:54 PM

it comes out like yellow soup every time i make it. i would love to try it again but i am wasting a lot of expensive oil and organic eggs with all these mess-ups. i am wondering if i just need to buy the crappy regular eggs in the store and see if they will work. maybe organic, pastured is not good for mayo?

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0 · November 21, 2013 at 2:37 PM

I'm starting a food company to make a Paleo mayo (not "Paleo", but Paleo :). 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, soy, canola oil
  • Unsweetened
  • Lemon juice, not vinegar
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    0 · November 21, 2013 at 2:27 PM

    I couldn't find a commercial Paleo mayo, so I decided to start a food company to make it. 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, soy, canola oil
    • Unsweetened
    • Lemon juice, not vinegar

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    0 · May 03, 2013 at 6:37 PM

    My problem with making mayonnaise is that the Vitamix requires that I make a decent amount in order for it to blend properly. I found that I had too much and had to throw a lot of it away because it spoils within a few days, which bummed me out. Yes, it is great to have fresh food whenever possible, but I don't find homemade mayonnaise worth the trouble making whenever I would like to have a little of it. I am willing to use store-bought mayo for the occasional times I eat it. I've also had a tough time finding a brand that does not use canola or soybean oil. I hope Wilderness Family Naturals brings it back in stock.

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    11048 · October 04, 2012 at 12:35 PM

    You definitely cannot dump all of the ingredients in a bowl or cup and produce light, fluffy goodness. An immersion blender will work great, but you still must add the oil in as thin a stream as possible. It should take about 3 minutes to incorporate a cup of oil.

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    11048 · October 04, 2012 at 5:01 PM

    It didn't work for joanna.

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    5043 · October 04, 2012 at 4:38 PM

    it does work. you don't need to dribble it. Honest.

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    5650 · October 04, 2012 at 2:41 PM

    i am not even attempting it again. i was just following all the youtube videos with the immersion blender. i don't know how it turns out perfect in all those videos with the ingredients all added together before the blending.

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    2978 · October 04, 2012 at 11:08 AM

    Wilderness Family Naturals makes one, but looks like it's out of stock at the moment:

    http://www.wildernessfamilynaturals.com/category/dressings-condiments-mayo.php

    I have to say that I did not love it though. There is another thread about it here:

    http://paleohacks.com/questions/25181/paleo-mayonnaise#axzz28Fxq4seE

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    238 · February 05, 2013 at 1:46 AM

    I just contacted the company, and they're still unsure when they will be ready to produce it again.

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    5949 · October 04, 2012 at 2:02 PM

    That's probably the best commercial mayo, in terms of the oil. But, for a lot of people, myself included, it's way too sweet.

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    0 · October 04, 2012 at 12:48 AM

    Did you follow the recipe in the vitamix cookbook Joanna? I was going to try and use that one but now I'm not so sure!

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    5650 · October 04, 2012 at 2:38 PM

    no! i didn't even know there was a recipe in there. i will have to check it out.

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    1021 · October 03, 2012 at 8:35 PM

    i tried Spectrum brand mayo before, and it tasted better than Hellmans. all of their varieties will contain some canola or soybean oil, but there is one variety that includes olive oil and another that includes flax oil.

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    5650 · October 03, 2012 at 8:49 PM

    thank you. i figure i won't use a lot at once so i'll look for this one.

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    3043 · October 04, 2012 at 10:11 AM

    This is exactly what I use. If you use coconut oil, it will get super hard in the fridge. But, coconut oil and bacon fat makes awesome salad dressing :)

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    2913 · October 04, 2012 at 1:14 AM

    @MiMintzer - don't use extra virgin olive oil unless you REALLY like EVOO flavored mayo, but light or extra light olive oil will work just fine and are a more affordable option.

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    11048 · October 04, 2012 at 12:41 AM

    Use a light olive oil. Avocado oil and toasted almond oil are also good. Extra virgin olive oil makes motor oil Mayo! Some make it with bacon grease and swear by it.

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    11478 · October 03, 2012 at 8:12 PM

    Yeah - I made some with half olive and half coconut. Had to spit it out. It was nassssttttyyyyy.

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    5201 · October 03, 2012 at 7:40 PM

    Nice music, but what kind of oil to use? That site doesn't recommend olive oil due to bitter taste.

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    7380 · October 03, 2012 at 6:51 PM

    Aioli is better, but I can't find a commercial brand. I've been looking everywhere.

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    2913 · October 04, 2012 at 1:22 AM

    Now if you really want something hard to make, true Spanish alioli wins, you're relying on the garlic rather than egg to form the emulsion ...

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