Shrinkflation/Inflation Fighting Homemade Mayonnaise

[noboundaries]

So, we go through a 30 oz jar of mayo about every 3-4 weeks. Until recently, the cost was about $3/jar. A couple weeks ago a jar was almost $5. Time to make my own. Total time involved: 5 minutes. Total cost for 30 oz: $1.49. The recipe below makes 14 oz, which is plenty without preservatives.

I shigged the recipe off YouTube videos.

Homemade Mayonnaise

Made this, and it was SOOOO friggin' easy. I measured or weighed everything but the oil. Used about a cup and a quarter as detailed by the 325g weight below. I also used Rice Wine vinegar instead of distilled vinegar. Makes about 14 oz.

WAAAY more flavor than commercial. The vinegar and oil used makes a big difference, so be careful using vinegar or oils with big flavors.

Cost with 6/16/22 prices for ingredients which makes 14 oz. (Edit: correction on the oil).
1 large egg: 22 cents.
Water: negligible.
25g Rice wine vinegar: 16 cents
5g salt: 1 cent
325g canola oil: 30 cents
Total: 69 cents.
Homemade cost $1.49 for the same 30 oz commercial size that currently costs $4.58.

Ingredients
1 large egg, room temp.
20g water, room temp.
25g distilled vinegar (or rice wine vinegar)
5g salt
325g neutral oil (canola or extra light olive)
Optional: some folks add a half tsp of mustard or Dijon.

Directions
Put egg, water, vinegar, and salt in the blender. Add mustard now if using. I used the Blendtec nut butter jar, but any blender or immersion blender will work.

Pulse to mix thoroughly. Remove the center fill cap.

With the blender on a low setting, VERY SLOWLY add the oil and blend until thick. I did not measure the oil. There is a change in sound when it's done, kind of a blub, blub sound. It is VERY noticeable.

Store in the refrigerator in a clean container. Will keep as long as the eggs used remain fresh.

 

[indaswamp]

Yep. I like to make my own too, but I use lemon instead of vinegar.

 

[clifish]

yeah the first time I saw how mayonnaise was mad I pretty much stopped using it...lol

 

[SmokinEdge]

Just an excellent post. We do homemade too, but might start more often. Yes sir make it self.

 

[noboundaries]

Yep. I like to make my own too, but I use lemon instead of vinegar.

I'm going to try that with the next batch. Thanks for the idea.

yeah the first time I saw how mayonnaise was mad I pretty much stopped using it...lol

Yeah, back in my power-lifting days I used to down raw eggs. Stopped that long ago. Nowadays, there are a few recipes I make that use raw eggs. This and pasta carbonara and veggies are two of the most recent.

Just an excellent post. We do homemade too, but might start more often. Yes sir make it self.

Thanks, SE. My brain is already thinking about using this to make garlic aioli and other herb sauces. Fun base.

 

[SmokinEdge]

Thanks, SE. My brain is already thinking about using this to make garlic aioli and other herb sauces. Fun base.

Good grief my friend, there is another layer of flavor. Aioli. Two bits down and watching.

 

[noboundaries]

Edit: correction to the cost of oil. Still a better deal than commercial.

 

[indaswamp]

Speaking of Aoili...here is one I like on fish poboys...
https://www.smokingmeatforums.com/t...red-toasted-french-bread.300415/#post-2118169

 

[bauchjw]

What a great recipe to have! Thank you for sharing!

 

[noboundaries]

What a great recipe to have! Thank you for sharing!

You are welcome, Jed. Thanks for the kind words. Mayo on!

 

[daveomak]

Use your Sous Vide to pasteurize your eggs for stuff that calls for "raw" eggs...

 

[gmc2003]

Never tried making my own. That looks easy enough. Thanks for sharing.

Point for sure
Chris

 

[indaswamp]

Well....technically, the eggs are not 'raw' once the acid hits them. Like ceviche-the acid denatures the egg proteins and this is why it grabs the oil and forms a stable emulsion.

 

[noboundaries]

Never tried making my own. That looks easy enough. Thanks for sharing.

Point for sure
Chris

Thanks, Chris. Sooooo easy. The flavors blended together overnight in the fridge. Yesterday, the Rice Wine vinegar was apparent. This morning, it provided a tang, but the other flavors of the vinegar became less distinct, adding to a more balanced overall flavor.

 

[noboundaries]

Use your Sous Vide to pasteurize your eggs for stuff that calls for "raw" eggs...

Great suggestion, Dave. I'm probably one of the few that hasn't taken that step into sous vide. I will some day.

 

[noboundaries]

Well....technically, the eggs are not 'raw' once the acid hits them. Like ceviche-the acid denatures the egg proteins and this is why it grabs the oil and forms a stable emulsion.

The first new thing I learned today. Thanks!

 

[noboundaries]

Whipped up a quick batch of Chipotle mayo or aioli, whatever it's called. Pretty dang tasty and just as easy as the mayo.

I left out the water to see what difference it would make. It thickened more quickly and made a little less in total.

Homemade Chipotle Mayo Aioli

Ingredients
1 large egg, room temp.
1 egg yolk, room temp.
2 canned Chipotle peppers in adobo sauce
25g lime or lemon juice
5g cilantro
5g salt
3g granulated sugar
Approximately 325g neutral oil (canola or extra light olive)

Directions
Put all ingredients in the blender except the oil. I used the Blendtec nut butter jar, but any blender or immersion blender will work.

Pulse to mix thoroughly. Remove the center fill cap.

With the blender on a low setting, SLOWLY add the oil and blend until thick. I did not measure the oil. There is a change in sound when it's done, kind of a blub, blub sound. It is VERY noticeable.

Store in the refrigerator in a clean container. Will keep as long as the eggs used would remain fresh.

 

[BrianGSDTexoma]

I was sure I had another bottle of Duke's but can't find it. Guess its time to give this a whirl! I never been a fan of canola oil. Something about the smell? I have a few different ones to choose from in the fridge. I normally use peanut for frying but decided to try Wally World Veg this last time to save few bucks. Same thing. Does not smell right to me when frying. I will pay the price for peanut going forward to fry. I guess I have a messed up sniffer.

 

[noboundaries]

Yeah, I've shifted to light olive oil. I read some articles lately about canola oil causing inflammation due to the way it is processed. My wife and I are both having inflammation problems so every little change helps.

On a side note along the same theme of inflation fighting. I didn't feel like cooking last night but wanted a quick hamburger. About the only fast food place we go on occasion was Carl's Jr. We checked their menu and two burgers and fries were going to cost $35! (Insert unprintable exclamation here).

She reminded me that I had ground turkey in the fridge that only cost $2/lb. I shifted gears, doctored the meat with seasonings, bread crumbs, Worcestershire sauce, and a little milk. We both loved the resulting burgers.

Scratch Carl's Jr off my patronage list.

 

[BrianGSDTexoma]

My wife and I are both having inflammation problems so every little change helps.

Intermittent fasting can also help.