I love it when I find ingredients that help me make homemade easier. This is part of my Real Food We Love series. It is not a sponsored post.
Over the last few years, I’ve started reading ingredients labels more regularly. What I’ve learned has astonished me. There’s an awful lot of junky ingredients in foods that I used to buy frequently.
Commercial mayonnaise is one of those things. I have a pet brand that I love. But, when I started reading labels and nutrition books I saw that it contained soybean oil and a few preservatives that I’d rather avoid. I buy it on occasion, but not happily.
We like mayonnaise in this house for sandwiches as well as salads and dressings. Rather than give it up altogether, I decided to try making my own mayonnaise.
After some trial and error, I landed on a mayonnaise recipe and method that really works for me.
One thing that relieves my fears about using raw eggs is to use pasteurized eggs, like Davidson’s Safe Eggs. According to the company’s site, “The Safest Choice™ all-natural, gentle water bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor.”
Works for me! I make homemade dressings, chocolate mousse, and mayonnaise without worrying about a potential salmonella risk. I buys Safe Eggs for about $4 a dozen. Due to the pasteurization process, they have a slightly different texture than other eggs. I use regular eggs when I know they will be cooked and save these for raw preparations.
Disclosure: Davidson’s Safe Eggs does not know I exist, so this is certainly not a sponsored post. But, I thought it would be fun to share some of the real food products that I’ve found. Stay tuned for more “real food products we love“.
TSandy says
Jessica thanks for this handy tip. I finally tried your mayonnaise recipe and it’s yummy! I agree that the raw egg issue was a major concern. I’ll look for these eggs at the store next time I go.
I’ve been doing some research on homemade mayonnaise. I found advice that by adding one tablespoon of whey to it will extend the life of homemade mayonnaise from a couple of days to two months. Since I make yogurt weekly this should be an easy experiment.
Carolyn Stutz says
Seriously? just adding some whey will extend mayo’s life? thank you!
I’ve tried homemade mayo before and it’s been o-kay. Jessica, I’m pretty sure you’ve named your favorite brand in a previous post and mine is the same – just a different name on this side of the Mississippi 🙂 anyway, I’ll try your recipe and add the whey. There’s only three of us now so we don’t go through the mayo like we once did. I make so many things from scratch (my latest being cottage cheese) that I don’t want to know I HAVE to make mayo every few days.
Jessica Fisher says
Yes. We have the same fave commercial brand. Interestingly enough, they use canola oil in Canda and soybeans in the States. I don’t love either oil, so I’ll be making my own. 🙂
Jessica Fisher says
Interesting. Thanks for the tip!
Rachel says
Your blogs are an inspiration. Until I take on making mayo we like Just Mayo / Hampton Creek from Costco. It does contain pea protein, which may or may not pose issues for allergy kids. My peanut allergic kid does fine with it.
Jessica Fisher says
I’ve never seen that at Costco, but I’ll look for it. I’ve tried “healthier mayo” from the store but the taste seems off to me.
Sheena says
I like hearing a product recommendation that isn’t a sponsored post. Thanks!
Allie Z says
I’ve looked for these eggs at my big box stores. No go! Maybe Sprouts or TJs? We have a HUGE chicken industry here (HA!) so the options are limited due to chicken monopoly.
🙂 Allie
Jessica Fisher says
Doubtful at TJ’s, but I buy them at Sprouts.