Mayonnaise is easy to come by. Conveniently packaged and sitting on the grocery shelf proclaiming to be some kind of miracle, it’s hard to miss.
But (of course you knew there was a “but” coming) like many convenience foods, that convenience comes with a price, and not just dollars. Take a look at the ingredients the next time you see a jar of mayo – notice some funny stuff that you don’t usually have in your kitchen, like xantham gum, modified food starch, or cellulose gel? They’re also usually laden with preservatives (how else could it have a shelf life so long?), and most of the volume comes from soybean (most commonly) and canola oil, both of which are almost always GMO.
Okay, so now that the scare-mongering is out of the way, how about I just tell you that homemade mayo is easy to make, cheaper than anything you could buy, and tastes a Hellman’s of a lot better (did I just do that?) than, uh, Kraft.
