Mayonnaise

Mayo. Some people love it, some people hate it. It’s been derided for years as unhealthy, but we struggle to find the “unhealthfulness” part of it. That’s because at it’s core, mayo is simply an amalgamation of oil, acid, and eggs. Throw some salt in there, maybe some spices, and you’re done.

Sometimes the acid used is lemon juice, sometimes it’s a vinegar. But it’s a really simple condiment that often gets a bad rap. And with the ingredients in the most common-bought mayo, there’s a good reason for that.

If you’ve got an immersion blender, or a powerful blender like a Vitamix, Ninja, or Blendtec, you can make homemade mayo in less than 5 minutes. The great part? Use whatever your oil of choice is, as long as it’s liquid at room temperature. Walnut oil mayonnaise? We’ve never had it, but yup—you can do it.

Many standard supermarket mayos have natural/artificial flavors among other chemicals and preservatives, which will immediately rule them out from inclusion on Realgredients.

The picture, mayonnaise by jules, is licensed under Creative Commons

 

It takes three ingredients to make Mayonnaise. egg (whole/yolk), oil, acid (vinegar/lemon juice) (+spices)

HEALTHY OPTIONS

Healthy mayo will have ingredients that aren’t necessary to make homemade mayo, as well as ingredients that only receive a HEALTHY rating from us. Mayos with xantham gum will show up in this category

HEALTHIER OPTIONS

Healthier mayo may have oils that don’t distinguish themselves as expeller or first cold pressed, and contain more ingredients than necessary to make homemade mayo. Citric acid may show up in this category.

HEALTHIEST OPTIONS

The healthiest mayo will ONLY have expeller-pressed (or first cold pressed) oils, either the whole egg or just the egg yolks, lemon juice or vinegar, and of course spices as the ingredients.