Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Store bought Mayo, how bad is it?

edited Aug 12 at 16:31

asked Aug 12 at 16:18

Alvaro
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Better than Miracle Whip, but that ain't sayin' much. Miracle Whip... Eeeeeeeeeeeeeeew! – ZombieApocalypseKitten Aug 12 at 18:35

Yeah on the eeeeeew! Both the ingredients AND the taste are nasty!!! – Varelse Aug 12 at 19:11

Varelse · Accepted Answer · 2012-08-12 16:52:52Z UTC

Pretty darn bad. The main ingredient is generally soybean oil. It's rancid on the shelf and deodorized, has all the nastiness of nonfermented soy in general (sources vary on whether or not it contains phytoestrogens, but who wants to chance it?) and the fat is mostly polyunsaturated.

Overall - super ew.

My solution? Meatonnaise (http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html), my favorite of which is baconnaise. I don't use it all that often (tuna salad, mostly) as I was never a big mayo eater, but it is highly preferable to the soybean oil crud. Even the "olive oil mayo" from the grocery store is mostly soybean oil with a little olive oil thrown in to make the sheeple think it's healthier.

aseafish · Answer 2 · 2012-08-12 17:31:53Z UTC

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I agree, stay away from the store-bought stuff. Mayo is so easy to make, you'll never look back, anyway.

I use olive oil, a light tasting type, not extra-virgin. I am a mayo lover. I always lick the spoon after I make it. Using one whole egg or 2 yolks (my choice) to 2 tablespoons lemon juice or vinegar, half a teaspoon each mustard powder and sea salt and 1 cup oil works very nicely.

You'll find lots of specific recipes and precise directions online. The process is key. Let me know if you need details.

answered Aug 12 at 17:31

aseafish
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Thank you aseafish, actually your recipe is very similar to mine, the thing is I don't always feel like making my own. Thank you again, great answer – Alvaro Aug 12 at 17:57

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I do understand. As one who has to make virtually everything I eat, I often long for an item or two I can buy ready to go. One thing I do with mayo is plan to make it once a week and always have it on hand. It will really last a bit longer than that if needed. And sometimes I end up throwing some away and hate doing it. I also use a food processor and let the oil drip through the tiny hole in the insert, so I don't have to drip it in a drop at a time.. I am such a lazy cook. – aseafish Aug 12 at 20:05

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do you cook the eggs or are they raw? – HuntingBears Aug 12 at 21:28

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Aseafish, How do you store it? And Huntingbears, i use raw eggs – Alvaro Aug 12 at 22:06

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I use raw eggs. I store it in a glass jar or bowl, covered, in the refrigerator. Use eggs from a source you trust and you shouldn't have any problems. I always make sure my eggs are very fresh, and of course, you wouldn't use any with cracks in their shells for this. I use glass because I'm not a fan of plastic, but I know some people choose to use plastic containers. – aseafish Aug 13 at 0:59

MotoMoto · Answer 3 · 2012-08-12 18:02:51Z UTC

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Been using Hain Safflower Mayo for months now (sold at my local Raley's/Bel Air grocery). I like it. I suggest others try it to see what it tastes like or how you respond to it. To me, it's a tad bit more tangy (if that makes sense). I got tired of the prep and shelf life of homemade mayo (with all the other homemade things I do, this one lost out, lol).

answered Aug 12 at 18:02

MotoMoto
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the shelf life is exactly my issue with homemade mayo too. we just don't use that much of it/it all that often. thanks for the recommendation! – karmapolicia Aug 12 at 21:28

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Consider making a smaller amount. One egg yolk for about 4 ounces of light olive oil. Also, you may find that for some use, simply spreading oil would be just as good as using mayonnaise. – aseafish Aug 13 at 1:02

you can also add some whey to extend the shelf life of homemade. – Moonablaze Aug 13 at 18:00

Christof · Answer 4 · 2012-08-12 18:42:06Z UTC

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Store bough mayo ranges from awful to Very Good. Spectrum Organics canola mayo is very good, for example- for a "canned" product. (arguments about canola oil are intense, however it is a much better choice than most of the other vegetable oils suitable for a shelf stable mayo. )

We make our own, using a mix of bacon fat and canola oil. (looking up the history of rape is educational)

Making mayo is very easy, and you can vary the recipe for a lot of really nice flavors. Roasted garlic is exeptional :)

answered Aug 12 at 18:42

Christof
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Thanks, i'll rather use light flavored olive oil, than Canola oil, i've read pretty negative stuff about mechanized Rape seed oil – Alvaro Aug 12 at 19:10

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I prefer consensual oil, not rape. – Nemesis Aug 12 at 20:41

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Alvaro- that's great, and no issues with using olive oil, though our mayos tend to feel too heavy with it. I will note for reference that mechanized olive oil production leaves something to be desired as well. there's a lot of "negative" that just piles up into 50, 60, 500 web links based on one or two reports, while the actual nutritional data and history are ignored. Not saying canola oil is some SuperFood- But it has a more reasonable omega balance than many oils, a long history of use, and in the quantities I use it for mayo (mixed with bacon fat, remember) - it's it's not really bad. – Christof Aug 13 at 0:21

Good one Nemesis, Hahahaha – Alvaro Aug 13 at 5:24

KA24 · Answer 5 · 2012-08-12 20:05:13Z UTC

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Make your own Mayo with MCT Oil, Macadamia Nut Oil or any other quality fat source you need to use. It will give you a nice "flavor" as well as be the key ingredient.

answered Aug 12 at 20:05

KA24
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Janet NZ · Answer 6 · 2012-08-12 21:02:45Z UTC

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http://www.lastappetite.com/how-to-make-mayonnaise-in-20-seconds/ I'm not sure if the link worked, but this trick revolutionized the whole mayo thing for me...

answered Aug 12 at 21:02

Janet NZ
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	Much better than the drizzle method! Thanks – Alvaro Aug 12 at 22:04
	Wow, I'm going to try this one too. Last time I did it by hand and my shoulder muscle was killing me by the end. – gydle Aug 14 at 8:48
	This is basically the same as the stick blender mayonnaise recipe I've posted above. It's brilliant! So easy and tasty. – Jean Aug 14 at 9:10

paleo12 · Answer 7 · 2012-08-12 22:11:38Z UTC

Soy free veganiase with an added egg yolk is amazing. Simple and easy to make without all the ingredients. Just add some EVOO and an egg yolk and its like homemade! The two variations I buy are made with grapeseed oil and high oleic safflower oil (soy free).

Al88 · Answer 8 · 2012-08-13 14:05:50Z UTC

I believe there was a post here once asking if you could choose any food item to be Paleo that's not - I picked mayonnaise. Bring on the hate, but NO homemade Mayo matches up to good ol' store mayo. Yes, I have tried every oil combo out there, trust me I have tried and tried to find a paleo-substitute for my favorite condiment. Veganaise comes the closest, in my opinion. I hardly ever use mayo anymore -sad- so legit store, nasty mayo will just have to be a cheat.

nancy64 · Answer 9 · 2012-08-13 16:36:04Z UTC

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You can add a tablespoon of whey (liquid from yogurt) to the mayonnaise after you have made it and let it set out for about 6 hours before you refrigerate it. That is a fermentation type step which will extend the life of the mayo.

answered Aug 13 at 16:36

nancy64
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Really? does it work? – Alvaro Aug 13 at 18:19

Jean · Answer 10 · 2012-08-13 16:40:22Z UTC

http://tulipskitchen.blogspot.co.uk/2010/05/stick-blender-mayonnaise.html

If a kitchen implement could be paleo it would have to be a stick blender! I make this a couple of times a week and use 'light and mild' olive oil and cider vinegar

Marie · Answer 11 · 2012-08-13 22:52:51Z UTC

Making mayo is one of those things I refuse to do. Nothing compares to the classic industrial flavor of store bought! I buy Spectrum Canola Mayo and I eat it and I don't care. A jar lasts me months since I don't often eat things the require mayo - I really just like it on burgers and boiled eggs - but when I do, I want the classic American mayo flavor, damn it!

If mayo is one of your major food groups, however, you'll want to figure out how to make it yourself so you like it (I've hated every homemade mayo I've tasted).

Janet NZ · Answer 12 · 2012-08-14 07:23:51Z UTC

Perhaps home-made mayo doesn't match up to store bought because the oil we use at home can sometimes be rancid??? There has just been a test done here in NZ - MANY olive oils available were tested to be rancid - but, because we don't know any difference - we still use those oils... Most of the locally made olive oils were not rancid... ALL of the imported ones were... I wonder if it is the same where you are? Also, I wonder if store-bought mayonnaise contains 'stabilisers' that might keep the mayo 'fresher' for longer than it should (perhaps keeping the oil from being rancid??) If you can find locally produced olive-oil it might be worth trying again - it is certainly something I will be doing next time...

Store bought Mayo

12 Answers