Is It Okay To Consume Mayonnaise? (3 of 4)

Choose the Right Oil

When it comes to mayonnaise, there is no rule against choosing a healthy oil. The best options are canola or olive oil. But if you’re feeling especially adventurous, you can even make it with avocado oil! The problem is, most commercially successful mayo is made with soybean oil, which contains high levels of omega-6 fats, which are not the kinds of fats you should strive for. It’s not even the case that soybean oil tastes better either. Healthier, alternative oils are just as tasty!

Is Homemade Mayo Better?

The biggest problem with making mayonnaise yourself is that it’s typically made with raw egg yolk, which can be swimming in bacteria. The store-bought stuff gets around this by using pasteurized eggs along with other product safety measures.

Adding lemon juice or vinegar can help kill off some of the bacteria, but studies have found that it doesn’t do much against salmonella, which is often the culprit when somebody comes down with a serious case of food poisoning. However, the good news is you can pasteurize your eggs at home by putting it in water at a temperature of 60°C (140°F0 around three minutes before making the mayo.