Is Making Homemade Mayonnaise Worth Your Time? - You Should Do This
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- Опубликовано: 28 окт 2017
- Condiments are a pantry staple, but making them is not on everyone's to do list. Buying them is usually the way to go - for ease, price and just pure shelf life. But can you get a better flavor by making them at home?
In this episode of You Should Do This, Clifford Endo will test whether homemade mayo is worth the effort vs. buying it from the store.
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It's clearly not the same without the modified starch massive sugar content and highly processed soybean oil.
Massive amounts of sugar & salt is all you need to get there, nothing else.
1.5g of salt & 1.4g of sugar per 100g mayonnaise.
Helmand mayo shows 0 grams of sugar per serving. How is that massive?
Why did you not talk about the preservatives. That's literally the whole point of making your own; to cut out all the un-needed ingredients
no, it really isn't. I don't mind having those ingredients and anyone who isn't dumb as hell wouldn't either.
Agreed. Soybean oil and other crap they sell in Mayo causes degenerative inflammation. It's idiotic not to make your own.
Jonathan DPG you are dumb
J R preservatives aren’t as bad as everyone says. Why would companies add it if it didn’t have a purpose
@@Lichtts you are the ONLY one rebutting with your argument. So perhaps you should reserve your "judgemental labels" and weigh the volume of impact of the person's statement upon those reviewing with thumbs ups and downs.... There may be facts to which you are ill informed and/or subconsciously blocking the validity of due to subjective resistance to implications of how the factors may (or may not) impact your life.
But the whole reason for making homemade is to get away from all the chemicals they add to store-bought. There’s some stuff in there and that we shouldn’t be eating
Soybean Oil itself is enough to make your own.
Also you can adapt it to your taste. Throw in a garlic clove and lemon juice, pepper * chef's kiss *
There is no chemicals in Helmand. Read the ingredients.
If you're going to activelly try to make a recipe that resembles store bought, I agree.
But the point of making mayo at home is that you can tweak the recipe to your taste. Use only the yolk, less oil, put some greens in there, some pepper, use lemons instead of vinegar, whatever you want. Be creative!
Homemade mayo has the potential to be thousands of times better, it's all about your creativity and will to experiment with it.
Mayo is like the cocktail of condiments.
exactly ! And you need to whip the mayonnaise for better texture, not mix it.
not to mention... 4 bucks a dozen... WHO BUYS THOSE.
Well sure, but if the store bought is already cheaper then you can just tweak that to whatever you want as well. Save yourself a couple minutes using a blender, or 10 minutes whisking.
If you include your labour cost to the equation store bought becomes an even better proposition.
Oh, and $4 a dozen - if you're going to the effort to make a homemade mayo you better use the best eggs you can buy, otherwise what's the point?
SERIOUSLY! A little bit of zesty lemon in your mayonnaise is sooooooo good.
Butter is another 'topping' that's easy to make and be creative with at home
Here's the thing: staying power doesn't *need* to be a variable at all, because you can just whip up a mayo for whatever you need to for. One egg yolk. Dollop of mustard. Touch of water, sprinkle of salt and a squeeze of lemon. Slowly add in oil while whisking. Once it starts to look like mayo, stop. Easy as dirt, takes like 2-3 minutes of time and you don't need to have mayo sitting around crusting up in your fridge.
I used flavored oils for my mayo. I once infused some with fresh dill for three weeks and used that to make mayo for potato salad. It was incredibly powerful and a little went a long way, meaning the salad wasn't a wet, goopy mess. Great results. Also, instead of using vinegar, try the pickling juice from pepperoncini peppers. Gives it a great snap.
What I like about making my own is I use the oil of my choice. Absolutely no soy plus no sugar. I frequently use cider vinegar but I can use a variety if I choose. Garlic and cayenne pepper is a must.
Homemade mayo takes about 15 seconds with a stick blender. Plus, you know who made it and with what ingredients. And iif you bought mayo that's higher quality with better ingredients, homemade is cheaper...plus recycling of containers is better than making more trash.
Yes!!
R.A. Bobby B yes stick blender all the way. this fat douche with his sloppy calculations & sloppy eating (of the homemade mayo) doesn't seem to realise how simple it is. Plus does he not know you use a neutral oil (not olive oil which when blended leaves a bitter aftertaste). Homemade everyday
Is Az That is clearly not a bottle of olive oil that he used. That's a bottle of canola oil with the label taken off.
Great points. :)
OrwellianOrator my bad I was too busy laying it to him to realise.
if your homemade mayo is beat by a store mayo you are clearly doing something wrong
lol
Very true
Agreed
Honestly most of those ingredients if you keep them separate will last longer and make more then store brought, so if I wanted to I would choose the home made.
Thank you for this recipe with stand blender. I usually make mayo with an immersion blender, it is faster and very easy. Also sometimes I add some garlic and chilli and voila my Ayola sauce is ready!
Don't forget to add your sugar like all the bottled condiments have.
Nah, to me? Homemade all the way. Then I can use the oils I want. Cause primal/avocado mayo is $7-9 a jar. No thanks.
Also, totally should have used the Kenji method with a stick blender. I make it in a wide mouth mason jar, and just put the lid on it when I'm done. Less clean up.
You can make mayo with immersion blender in seconds. Just use a tall cup that is wide enough for the blender to fit in and put your egg at the bottom, vinegar and mustard and other spices on top of the egg and the oil on all of them. Stick your immersion blender to the bottom so the blade hits the egg and start blending and just lift it up and push down like two times and its done.
what about the most important thing? which one is healthier?
Homemade is "healthier" because store bought has all kinds of preservatives in it and a lot of sugar
What’s wrong with preservatives
@@balls3198 they're not meant to be consumed. Some are carcinogens.
@@skullgarden2417 which one's are carcinogens?
@@williamfitzsimmons2154 read the ingredients from the label: if you don’t recognize them as *FOOD*, then they’re only there for the convenience of the manufacturer. Read up on them - but you’ll have to DIG…or trust big corps to ALWAYS hold YOUR interests over their quarterly reports no matter what.
Personally, I’m not that trusting.
Blend Pickles, Drain, Add to Mayo. Your Welcome now you have some of the best tasting mayo ever and the pickles act as a preserving agent.
$4 a dozen for eggs? Go somewhere else, because that grocer hates you.
aMEN! my mediums are 89cents the dozen!
live in the city average price is around 1.00-150 lol dunno where this guy is getting his eggs
I think $4 is correct in this case. I buy cheap eggs all the time ($1.88 for two dozen at the local Walmart), but when I make my own mayo (i.e. intend to use them raw), I use a more expensive egg, especially if I plan to feed the dish to my daughters. And yeah, the fancy, organic eggs are between $3.99-$4.69/dozen. If I really want to go nuts, I could get the ones at the farmer's market that are $14/dozen but that would seem like a true waste to me.
At $4 a dozen, those eggs better come with the hen that laid them!
Stop shopping at the bodegas...they are ripping you off!
In SoCal organic or free range are $4 bucks minimum and reg are $2.50
Ever wonder what shit they're throwing in the 'store bough' mayo to make it last so long? I'll take homemade thanks.
Exactly!
I love your show man. Honest, funny, instructional, and simple. Thank you and keep going!
But is it an instrument?
No, for the last time Patrick, Mayonnaise is not an instrument.
HOW MANY TIMES DO WE HAVE TO TEACH YOU THIS LESSON OLD MAN????
ruclips.net/video/A5jnftBQw2U/видео.html
@@SiikPros Thank you Dr professor Patrick.
Dude of course not, horseradish is. Gosh.
I didn't realize how much oil it needs for such small bowl of Mayonnaise
DDMM DM there’s waaaaay more oil is pre packaged mayo because it doesn’t split as easily
a cup per egg yolk
Mayo basically is oil.
Eggs at my location are around 1.19 a dozen... not $4. And I use store-brands, too, with the oil and cider vinegar (not white wine). I'll throw in some cayenne and a drop or 3 of my favorite hot sauce. It tastes better than a 'plain' mayo, and it doesn't have all the stabilizers and fillers that jarred mayo has. MY mayo costs about $.06 less per ounce than his does, and it makes it a HUGE difference in my household. Jarred sticks around long enough to go off in the fridge. I make a fresh batch every week or so and it gets used.
You eat a lot of mayo if you make it every week.
Dude eggs where I live are 89¢ for 18
Karen Schumacher SERIOUSLY WHO PAYS 4$ FOR A DOZEN EGGS?
You do know that he gets paid to say the store bought is better..
Most of those changes you mentioned can be done after the fact even to the store bought mayo to improve taste and versatility, so isn't a pro to making it yourself. I have to concede the different base ingredients though, and if you don't want stabilizers/etc.
Where I start to move away from you though is your assertion that a .06c per ounce difference in price makes a "HUGE difference" for your food budget, I don't buy it; and mind you I've been poor in a family rationing out like $300 in food stamps to feed 4 people. I also your tell about jarred mayo going off in the fridge just means your family prefers homemade, which is fine, but it doesn't counter his talking point which was that store bought mayo has a much much longer shelf life than homemade, so unless you are eating mayo with every meal (or in your case refuse to eat the store bought) you'll save in the long run with the longer shelf life.
make it home made to avoid vegetable oil which is like the unhealthiest thing ever.
thanks for the honesty bra :D
is that the opposite of a wonder bra?
its gotta be, right!?
I admit, before watching this video I was ready to call bullshit. I cook a lot and I make my own mayo all the time, but I would say that the homemade stuff that I make tastes exactly like the store bought stuff. In fact, if you look at the ingredients list on a bottle of mayo, I think you'd surprised at how "real" that mass-produced food product is. When you make it at home, you can tweak it by using lemon juice, cayenne, etc. but in general the store bought stuff is really the same.
I'll stick to Bleach, thx.
store bought?
home made
this guy makes me want to drink you
im with clorox. store bought or home made, mayonnaise (and miracle whip) has a disgusting flavor and texture, and i would rather drink bleach.
Splash or non splash.
To anyone struggling with getting close to the store bought taste, you're not getting there with dijon mustard or some exotic spice, here's the secret:
Insane amounts of salt and sugar, 1.5g of salt & 1.4g of sugar per 100g mayonnaise.
I felt like an idiot when I discovered it, I was trying a lot of stuff but it hadn't occurred to me to look at the hellman's mayo nutritional label.
Salt and sugar balance themselves out in terms of saltiness/sweetness, but still hit your taste buds hard, and that distinguishes homemade from storebought.
Also, use both distilled white vinegar and lemon juice, 1tsp vinegar & 1/2tsp lemon juice per 100g mayo.
*Mentions Heinz by name and shows a clip from one of their ads.
*Takes the label off the clearly Hellmann's bottle of mayonnaise.
home made for me!!! I just made it last night!! less sodium and no sugar content!! oh and I use lemon instead of vinegar!!
Add massive amounts of liquid preservative to the homemade stuff and you'll have 'store bought'
growing up in italy we always made our own mayo but i never understood how store one is so white and gross
Hellman's is so white because they use stabilizers to keep it from splitting. That allows them to add A LOT more oil for every egg, which turns it very pale.
You make everything homemade in Italy
Daenerys that is such a lie. Most Italians don't make their own cheese, cured meat, pasta, etc.
This video pretty much says you wasted your time.
Loler Pker this video is kinda stupid, he used an awful recipe
I have yet to make home made mayonnaise and honestly I would of thought it would be leaps and bounds better. Need to test this for myself.
Where in the hell do they charge $4 for a dozen eggs?! I literally don't even know where I would have to go to be charged something that absurd.
Best Foods, know as Hellmann's east of the Rockies! Nice video.
Thank you for that info ... I love making what I can from scratch But the shelf life is so important for my family and I was wondering how close are they in flavor and is it worth making and not going to waste before having to throw out especially when every penny counts at least for us. Thank you once again you helped me make my decision on this.😊
The beauty of homemade mayo is it's customizability
We had to make ranch by HAND in my high school culinary class. it was the longest most annoying process of my life.
It’s not the price that makes people make their own mayo. It’s because the majority of store-bought ones have soy bean oil or canola oil. That is the reason for making your own.
I don't agree with your conclusion. I use mayonnaise once in a while and when I do the jar is normally out of date. I think homemade is still better.
When he came to the price point I was floored when he said $4/dozen for the eggs. I can get farm fresh eggs from a local farmer for $3/dozen. If that doesn’t work for most people, Walmart is around $1.50-$3/dozen depending on that kind of eggs you want, and if you have an Aldi grocery store close to you the eggs are around $1.18/dozen. I know prices are different depending on where you live but homemade is much better for you because you control what and how much goes into the mayonnaise. If you’re worried about preservatives and shelf life just remember vinegar is a natural preservative, and only make enough to last you and your family a week. It’ll only take a few minutes and it’s a great family bonding activity that only takes a few minutes.
I totally respect your attempt to see if making homemade is worth it but based on your description of never finding a homemade ketchup that you like as much as store bought makes me think we have different preferences for condiments. Then again, I also don't care for ketchup and the ones I like are distinctly different than the big brands. Then again, homemade isn't meant to imitate the very generic name brands but instead meant to be something tweaked for what you like.
Yeah store ketchup is dogshit. Full of sugar and has nothing else going for it. The dude's kinda fat so it's no surprise he can't prefer bomb homemade over store bought through his probable sugar and low-energy food addiction.
Thanks for sharing your recipe.
for me it's not the price, it's the natural and healthy ingredients added to it..
This is such a weirdly different way to make mayo... I learnt to make it using a raw egg yolk, one hard-boiled egg yolk finely smashed, teaspoon of mustard, a sprinkle of salt, slow drizzle of sunflower oil as much as it can take and then add a tablespoon or two of water to whiten it and make it creamier. All whisked with an electric mixer. Never failed me until now... Never saw it made with a whole raw egg and vinegar until I saw this video...
the blue lid makes me think it is my favorite mayonnaise. i've made it and yeah, i'm getting the jar. my second favorite has a yellow lid.
For more of the mayo content that you like…😏
ruclips.net/video/ieah4V3gOCw/видео.html
You can get a good immersion blender for less than $15. Even if you only use it to make mayo it will pay for itself really fast especially if make Mayo with good oils like avocado or mild olive. Store bought with those oils are very expensive.
Agreed. Also, the price doesn't factor in the time that it takes you to make it. While you can go to the store and just grab a jar or mayo, at home you will need to gather the ingredients, prepare and clean everything. The key was that the flavor was similar.
Going to the store to buy the jar takes longer -
…or maybe I’ve spent too many decades in the kitchen
I'll make my own with extra virgin olive oil, organic eggs and seasonings of my choice. Those inflammatory oils in store bought along with the preservatives and sugars are one reason so many are fat and sick.
nice video... humble man u r...
This man is a G, ain't no way in hell I'd be putting spoonfuls of Mayonnaise in my mouth... I'd have to put it on a sandwich and test it like that.
one point you didnt mention was the other additives in the store bought that ARE NOT in the home made... plus, the items you used in the home made were a little more expensive than your average home uses..ie the type of vinegar and the mustard... so actually this was not a fair comparison...
I luv home made mayo but if you're looking for a mayo that doesn't get watery in a salad or slaw the best mayo can be found if you have a Gordon's Food Service near you. They sell gallon jars of extra heavy duty mayo, for around 7 bucks that tastes great and doesn't end up as a puddle in your potato salad.
uh...where's the lemon juice? and the garlic clove? gtfo of here with that half of a homemade mayo!
@metonymy3
using garlic won't make it an aioli if eggs are still used.
Store brought sets off my Crohn's disease
I'm not a mayonnaise lover except for only a few applications. I still stand by Best Foods (Hellman's) mayo from the store. Even if I want to make a flavored aioli, I just add the flavorings to store bought mayo. Keeps in the fridge forever . . . well for a long time.
Y you got to attack me about my fridge 🤣😂
Until you have made smoked homemade ketchup with smoked salt, ripe garden tomatoes and good vinegar, you won't know the difference.
What type of oil did you use? Blue cap means vegetable oil?
A classic mayonese doesn't have dijon mustard.
I would never in my life finish a whole jar of mayonnaise. It makes more sense for just hand made. I don't even have a blender.
It's better to keep it in fridge or not
Ive made it with egg, lemon juice, salt , and oil. Not sure about the mustard and you dont need vinegar.
I can’t be watching his videos all night. 😩 I have to work in the morning 😜
But its not all about taste and price, especially when its that close in price, its more about CONTROL over what is in your food. You know 100% whats in the homemade and know its not got all those chemicals vs the store bought
Store bought last longer because people don’t usually go thru a whole jar that fast. Since I don’t even need a whole jar but a few ounces at a time, homemade is cheaper for me. Also it’s fresh homemade. Also the individual ingredients last quite a while so just mix what I want for the week.
Odd.... We use tasting olive oil for ours and it seems way better to my barbarian tongue. Also, what are the rest of the ingredients in the store bought?
What's "tasting olive oil"?
Allan Balliett extremely light tasting olive oil. It's not so strong a flavor, perfect for mayo.
I bet the rest of the ingredients in store bought mayo possess names with lots of syllables, over 5 letters long and difficult to pronounce!
Mmm... Ever since I learned how to make the homemade mayonnaise the store bought one has lasted longer... I do a lot of different stuff to it, like add rosemary or basil and garlic too, I put lemon juice and zest to it instead of vinager my family like it better that way and when they want it for dressing I just make it less thick... it's so delicious hand made for my home 100%
Wow..... I just realized what's the purpose of the hole in the top of the blender. Duh!
Thats about 2 min longer than I take making homemade majo.
Store bought contains a ton of sugar usually though
definite worth to make mayo at home.
Julia Child used better-tasting oils, a decent dry mustard, good paprika, lemon juice (or a pleasant vinegar) and the addition of fresh herbs, depending on the season. And don't forget, Tabasco has its place in most brands. Try tarragon mayo and leftover-steak sandwiches, friend.
I grew up on Miracle whip, but what caused me to ONLY do homemade, now, was when I realized that that jar of Miracle Whip will last the better part of a year in the fridge. Oil, eggs...yet it will last a year? Just how much freaking preservatives are in that thing, anyway? So, I only do homemade, now, and I make it a quart at a time...the secret to making it last a reasonable amount of time is to pour in some whey from plain yoghurt, or just a bit of the yoghurt itself. Then, when it's done, put it in the jar you're going to store it in, then leave it on your counter overnight...the live bacteria in the yoghurt will turn it from a petri-dish for bad bacteria into a filled ecology for good bacteria. It'll last at least a month in the fridge that way. Plus, I like to make mine more like a Caesar dressing, which means garlic and fish sauce.
I have chickens. Make homemade all the time...very cheap. However no mustard and a pinch of sugar instead...and Xantham gum to hold it together
I tried making mayo at home once and it tasted pretty awful until I added the chipotle peppers. Then it was awesome.
you can push the emulsifying powers of a single egg far beyond that amount
Without lemon, salt and peber you do not get the full flavor, Jamie Oliver and Gordon Ramsay both use Lemon in their Mayonnaise.
This is the hard way. Do it in a wide-mouth mason jar with an immersion blender; it's done right in your storage container.
Also, if you're using vegetable oil, it's kind of a moot point. Until recently, finding a mayo made with a healthy oil was near impossible. You can now get avocado and coconut oi8l based mayos, but they cost a hell of a lot.
I say yes, easy to make if you have a food processor and tastes so much better
The main reason i prefer homemade mayonnaise is that you can use healthier fats, such as organic extra virgin olive oil and pasture raised organic eggs. Something you may not have considered.
Bad recipe with bad ingredients makes a bad out come
The only time I have ever made mayo was when I wanted a sandwich and There was none in the house.
As I much as I like to use mayonnaise, I could never eat it straight up.
Minus the preservatives = priceless
First off, what oil did you use? Is that a vegetable oil or canola oil bottle? There is part of the problem. But I might add, the home made version is WAYYYYY healthier than consuming store bought mayo that contains soybean oil (they all do). So for that, it's just wiser to make a small batch of homemade mayo for about a weeks worth. Your health will thank you for it.
I bought 18 Eggland's Best eggs for $3.50 this morning in NYC. This guy is getting robbed.
Homemade wins in my mind, store bought is worse bc they use plastic containers which is bad for environment and homemade u can package it in glass container
I disagree strongly about homemade ketchup. It's a long process, but I make and can homemade ketchup every year from home-grown tomatoes and everyone who's tried it says it's better than store bought.
Homemade is always worth the effort because you can use the oil of your choice, like avocado oil or olive oil!
Doing it one’s own self is ALWAYS worthwhile…and nowhere moreso than with food.
I simply could not afford to eat as well if I only ate things other people made & sold to me.
I’d likely be much less healthy than I am, too - compared to others my age.
Holy fuck, in the Netherlands we have a fire ass mayonaise! It's the most popular mayo for a reason around here.
$4 for a dozen eggs? I’m sure best food gets there eggs for like a dollar a dozen or less. In Northern California a dozen eggs is about $1.84. I love the video and you did a great job. I think that homemade mayonnaise would be cheaper. But you did a great job on the video.
Health reasons: homemade
Convenience: store bought
If the mayo took 2 hours to make and he had to use 3 different pieces of equipment to make it, he'd be all over that. This was too easy to be worth it for him. ;)
Hey I saw you on a rerun of "Law & Order: Criminal Intent" this weekend!!!! Go camera shop electronics guy!!!!!
you should have added som white pepper in it. I use one egg 500 ml of oil 3 tbs of lemon juice "fresh" 1 tbsp of honey mustard. one dash each of salt and white pepper. bobs your uncle. Also i use a stick-blender and make sure every ingredient is at the same temperature. Put it in a stick-blender container and just wiz it together. takes about 5 seconds. done.
Overall i think it's better to buy cause u don't want to risk salmonella. I mean you can pasteurise the eggs but imagine how long that will take you
$4 for a dozen eggs?!
electricity, cleaning,time need to be count lol
$4 for eggs is normal in Canadian money. Reasonable even.