I had to pay full price for mayo (and coupon rant)

**Contrary Housewife** · 03-20-2011, 02:40 PM

Title says it all. That's how long it's been since it was on sale around here, my stockpile is completely gone. I used to buy 2-3 jars when the price went to $1.99 but it has to have been 6 months since I last saw it anywhere near that price. Well, on sale period. And Helmann's never seems to have coupons. Grr.

And what is with store/package coupons lately? I haven't seen the shelf displays or red blinky dispensers since Thanksgiving? I got some this week off a package of instant flavored coffee, but only because it was a holiday flavor and in the clearance basket. What are you guys seeing?

And this week's newspaper inserts sucked, too.

**mauimagic** · 03-20-2011, 02:59 PM

We can get mayo on salae here - store brand for over $4 for 30 oz. totally ridiculous - but then, need to stock up on whatever sales now because - unfortunately - it will get worse...ugh!!

**jas** · 03-20-2011, 03:38 PM

Here at Publix this week Kraft Mayo is bogo w/no coupon it is $2.54 a jar. I passed it up so far because the use by date is August. I just opened a jar I had in the pantry and I don't know if I would use the one I just opended and then two more by August.

Maybe I will go back and get them??????????

**The Muse** · 03-20-2011, 03:38 PM

Decent mayo is very expensive here, so I've started making my own. Delicious, dirt cheap, and all you need is egg, oil, salt, and lemon juice. There is a learning curve, but I'll never buy premade again, for both taste and economical reasons.

**FrabjousDay** · 03-20-2011, 03:43 PM

Another vote for homemade. Much tastier than the jarred stuff.

**jas** · 03-20-2011, 03:45 PM

share your fave recipe please!

**many houseapes** · 03-20-2011, 03:50 PM

The homemade does taste better (especially w/olive oil)...too bad I always seem to make a big mess!lol

**frugalwarrior2** · 03-20-2011, 03:56 PM

We buy Miracle Whip. Best price a couple week ago was 2/$5. (30 oz not 32oz jars) at Meijers? The expiration is SEPT 2011.

Sams club has it but a tub (trough) of mayo is not needed here.
AND yes!! the coupons this week stank. Thank goodness for the internet.

**chowder** · 03-20-2011, 04:06 PM

I would also love to make my own Mayo.We are talking mayo,right? not miracle whip.
I would love intructions also.

**FrabjousDay** · 03-20-2011, 04:09 PM

I use this recipe...

2 egg yolks
1/4 cup lemon juice
1 Tbs Dijon mustard
Kosher salt
1 1/2 cups oil

Yield: 2 cups

**Darlene** · 03-20-2011, 04:49 PM

With the warmer weather on the way sales of Mayo should be coming our way & when they do, we'll all be stocking up. Or maybe we'll be making our own.

Stick blender really can help with whipping it together.

**Spirit Deer** · 03-20-2011, 04:57 PM

I was reading that manufacturers have been absorbing some of the price increases. Maybe that's why there haven't been as many coupons.

Don't you worry about salmonella using raw eggs in mayo? I've thought about using pasteurized egg substitute instead of eggs. I'm also curious if there's a good reduced-fat recipe.

Unopened mayo keeps long past the sell-by date. We often buy outdated close-outs and there's nothing wrong with them. I probably wouldn't use them if they were years past the date, but a few months don't hurt. Once they're open, they'll last the same amount of time as usual.

**Judi Dial** · 03-20-2011, 04:58 PM

I got a couple of jars of Spectrum vegan mayo at Dotties (salvage) for .99? two years ago or so. I can't tell the difference and since I'm closer to 60 than 40 and I can't imagine using mustard instead of mayo, like DH does, that's what I've got. When I ran out of the salvage stuff, I just winced and bought 2 jars of the stuff at full price.

I'll probably run out in the summer too. I'll be more alert about it now, thanks!

Judi

**Contrary Housewife** · 03-20-2011, 05:26 PM

Originally Posted by Spirit Deer

Don't you worry about salmonella using raw eggs in mayo?

Commercial mayo is made with raw eggs and is not cooked. Surprise. Most people do not know that. The acidity of the lemon juice is what preserves it and keeps it safe from bacteria.

I do know how to make my own and I will for special occasions, but for everyday use, no. Between coleslaw, ranch dressing, other dips, sandwiches and all we can go through a large jar in a month or less, especially in summer when we eat a lot more salad.