Why do store-bought mayonnaises often contain sugar or stabilizers, and can I replicate those at home?

Question

Why do store-bought mayonnaises contain sugar or stabilizers? Learn what these ingredients do and if you can replicate them at home.

Answer 1

Store-bought mayonnaises often include sugar for flavor balancing and stabilizers to extend shelf life and prevent separation. While you can't perfectly replicate the shelf life at home, you can achieve a similar texture and taste without these additives.

Detailed Explanation:

Commercial mayonnaise production prioritizes shelf stability and consistent texture over purely natural ingredients. Here's a breakdown:

1. Sugar: A small amount of sugar is often added to balance the acidity of the vinegar or lemon juice and enhance the overall flavor profile. It contributes to a more palatable taste for a wider audience.

2. Stabilizers (e.g., modified food starch, xanthan gum): These ingredients prevent the emulsion from breaking down, ensuring a smooth and consistent texture throughout the product's shelf life. They help the oil and water stay combined, even under varying temperatures and storage conditions.

3. Preservatives (e.g., EDTA): These are added to prevent spoilage and extend the shelf life of the mayonnaise, protecting it from bacterial growth and oxidation.

When making mayonnaise at home, you control the ingredients. You can omit sugar entirely or use a natural sweetener like honey or maple syrup in a very small amount. The absence of stabilizers means homemade mayonnaise is best consumed within a week and kept refrigerated. The key to a stable homemade emulsion is using fresh eggs, room temperature ingredients, and slowly drizzling the oil while whisking vigorously or using an immersion blender.

Pro Tip:

Use pasteurized eggs for homemade mayonnaise, especially if serving to pregnant women, young children, or individuals with compromised immune systems, to minimize the risk of salmonella.