Home-made mayonnaise: Is it good or bad?

People who've tasted home-made mayonnaise often say that it tastes way better than the pre-made one, and it's also easy to make it.

Homemade mayonnaise can be both good and bad, depending on various factors such as ingredients, preparation methods, and storage. 

Here are some reasons why.

Fresh and Customizable

Making mayonnaise at home allows you to use fresh and high-quality ingredients, including eggs, oil, and vinegar or lemon juice.

It also gives you the flexibility to customize the flavor and consistency to your liking.

No Preservatives or Additives

Homemade mayonnaise typically avoids the use of preservatives, stabilizers, and artificial additives that are commonly found in store-bought versions. 

This can be beneficial for those seeking a more natural and wholesome option.

Taste and Texture

Homemade mayo often has a fresher taste and creamier texture compared to store-bought varieties. 

This can enhance the overall flavor of dishes and elevate the culinary experience.

Food Safety Concerns

Homemade mayonnaise containing raw eggs carries a risk of foodborne illnesses like Salmonella. 

To mitigate this risk, it's essential to use fresh, pasteurized eggs, and consume the mayo promptly or refrigerate it properly.

Shorter Shelf Life

Homemade mayonnaise lacks the preservatives found in commercial versions, meaning it has a shorter shelf life. 

It's best to consume it within a few days or follow proper storage guidelines to avoid spoilage.

Nutritional Content

While homemade mayo can be made with healthier oils and fresher ingredients, it is still high in calories and fat. 

Moderation is key, especially for individuals concerned about their fat intake.
 

• Related news:
• sauce
• mayonnaise
• cooking
• 4 August 2023

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