Project 2: Cost of handmade mayonnaise.

2017-12-20

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Objective:

Mayonnaise is cited to have originated from Menorca, Spain. Some of the earliest references are from the 18th century. It is now a commonly use garnish around the much of the world. In North America it is widely available and produced commerically in vast quantities. It is also extremely easy to make small batches in your kitchen. This project will analyze the cost of hand made manyonaise and compare it to the commercial cost.

Non-Consumable Materials:

1.Immersion Hand Blender. Cost $40.00 US.

Consumable Materials:

1. One pasteurized large egg. Approximate liquid 45 ml. Cost $0.12 per egg.

2. Garlic. Approximate volume 2.3 ml. Cost $0.01 per ml.

3. 14 ml of lime juice, approximately 1 small lime. Cost per lime $0.22.

4. 4.7 ml of mustard. Cost per ml of mustard $0.01.

5. 180 ml of canola oil. Cost per ml of canola oil $0.001.

6. 1.9 L of commercial mayonnaise. Cost $8.00 or $0.00421 per ml.

Mayonnaise:

Making the mayonnaise is simple. Add all ingredients except oil and blend until smooth. Then blend on low speed until the mixture emulsifies and thickens.

• Time 5 minutes
• Volume of mayonnaise made 247 ml.
• Combined ingredient cost $0.59.
• Labour cost $0.63
• Total cost of mayo with labour included $1.22 per pod
• Total costof mayo without labour cost $0.59

Below is a comparison of 247 ml of hand made to commercial mayo.

Handmade Mayo	Commercial Mayo
$1.22	$0.91

Conclusion

The handmade mayo with cost of labour included is actually more costly than commercial mayo. I found the taste to be similar. As per previous projects, if you do not include the cost of labor, the cost of handmade mayo wins hands down.

In North America mayo is a base commonly used in salad dressing. Considering salad dressing is like a higher value product derived from mayonnaise it is likely the cost analysis would be even better for hand made mayonnaise based salad dressings.