30-Second Keto Mayonnaise
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Video taken from the channel: RM CookBook
To do this, put the egg yolk in a bowl and whisk in 1 tablespoon of water and 1 tablespoon of lemon juice. Cover the mixture, and microwave for 15 to 20 seconds (the egg should start to bubble). Uncover, whisk until smooth, and microwave for 5.Tips for Successfully Making Homemade Mayo.
Use room temperature eggs. Cold eggs will often result in mayonnaise that does not thicken. Always add the lemon juice first. Lemon juice helps breakdown the protein in the egg yolks so they emulsify better.
Start.Instructions Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds. I Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender. We’re looking for a little Add a little oil at a time and you’ll see.Easy healthy homemade mayonnaise recipe.Mayonnaise is an essential item you need to have in a kitchen.
It is a part of most popular sauces, such as Aioli, Mikado or Tartar sauces. Mayonnaise also an excellent accompaniment for cold dishes, such as: poultry, seafood, ham or beef.. Homemade easy mayonnaise recipe (see recipe below) contains very healthy.
Healthy Homemade Mayonnaise is ridiculously easy to make and takes less than five minutes in your food processor. Avocado Oil and other healthy natural ingredients make this a must have condiment recipe.Directions. Place the egg and yolk, vinegar, salt, mustard, and sugar in a blender.
Turn the blender on and slowly pour the oil in through the lid. Blend until.Instructions In a wide mouth pint mason jar, add all the ingredients. Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade.
Place the egg yolk and the Dijon mustard (try homemade mustard) into a bowl. Add 1 teaspoon of vinegar (reserve the other 2 teaspoons for step 6) that will.Prepare your food processor.
I prefer to use the small bowl attachment that came with our food processor to make mayonnaise. Add an egg to the bowl of.Many homemade mayonnaise recipes call for just egg yolks, but in this one whole eggs are used–giving you all the protein and B vitamins that egg whites contain. Put your eggs in a food processor along with powdered mustard and salt, and puree.Put egg yolks into blender or bowl and whisk/blend until smooth Add lemon juice or vinegar, mustard, and spices and blend until mixed SLOWLY add oil while blending or whisking at low speed, starting with olive oil.
Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.The stuff you buy in bottles will make your mayonnaise taste funny. If you’d like a thinner mayonnaise, whisk in a little splash of water or some more lemon juice at the end. For thicker mayo, add an extra egg yolk or more oil.
Are raw eggs safe to eat?Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt. Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise.Here’s a quick, easy mayonnaise you can make yourself in five minutes or less, with all healthy, delicious ingredients. So now you can have that turkey sandwich with plenty of healthy homemade mayonnaise, hold the store-bought chemical goo. Life is good!
How To Make Homemade Mayonnaise The basic recipe for mayonnaise is simple: mix together 3 room temperature egg yolks with some salt and raw apple cider vinegar. Optionally, you can add mustard, garlic, etc. for flavor. Then, while blending or whisking*, drizzle in 1 cup of oil (s).
List of related literature:
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| from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health |
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| from The Heart of the Plate: Vegetarian Recipes for a New Generation |
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| from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything |
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| from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health |
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| from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes |
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| from Keto Comfort Foods |
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| from High Fibre Keto: A 22-Day Science-Based Plan to Fix Your Metabolism, Lose Weight & Balance Your Hormones |
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| from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy |
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| from Keto Gatherings |
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
205 comments
This is by far the best demo of making mayonnaise I’ve seen. Thank you.
This technique looks a lot easier.
https://youtu.be/Gz0fLT_k3_U
Mayonaise is actually really healthy if u make it at home!! Educate yourselves people
That’s a great recipe, I love it, But it’s quite expensive. I did the math and it’s about $12 for 30 fl ounces. If you were to compare it to store bought. Is there any way to make it just a bit cheaper? It’s tough when you’re on a budget. Thanks for all you do
Thank you very much mam.. I am a great fan of your healthy recipes and tips.. Thanks for this oil and guilt free healthy meyonnise
would it be possible to portion it into small jars and freeze them for later use? i dont think i could eat that much mayo in a week and hate wasting food etc
Hi ma’am… Am a regular watcher of ur programme… This mayyonise recepie is wonderful but instead of apple cider vinegar…. Can we add something else…
Just made your mayonnaise….amazing and so easy to make, thanks
I saw your video yesterday and I did it and it was really really really good I really thank you so much.
now much oil did you use to complete the process, was it a 1\4 cup of oil with the 4 egg yolks, 1\4 tsp salt, 1\4 tsp to start the process olive oil so how much oil is it 1\4 cup of 1\2 cup??????? explain yer self better you suck
Good one. Just made and delicious. Thank you. I too did it old school…
I tried an avocado oil mayo recipe and it ended up looking brownish yellow and tasted funky.
mayo is any kind of oil and a raw egg yoke so it is Keto all by itself normally!
But does the store bought last longer, because I will never use a cup of mayo in a week
I loved this but you did not say how more olive oil you added as you were pouring inot the food processor. Also, how much mayonnaise did you achieve? 16 ounces or how much? Thank you,& God bless you.
That was so easy. I’d heard on the bullet TV adverts that ordinary hand blenders weren’t strong enough to make mayonnaise. I’ve just used my trusty blender and it worked fine! Its as good as any shop bought mayo and it’s additive free! Thank you xx
I like to use egg yolk when making mayo. I also like garlic juice instead of lemon. I had it in Ireland and fell in love with it.
I tried using different oils used Coconut olive and avacado but got hard in fridge so remade with avacado and olive but was to bitter NEVER use vegetable oil or canola
Thanks for sharing this homemade mayonnaise. I will try to do it at home. I have idea on my budget video. So much thanks.
Thanks a lot it was so much easier than ithot, iwll try this
Pls can I use my blender because I don’t have food processor..??
I substituted soy milk for canned coconut milk and my mayo emulsified fine
hmmm.erm, OK for that amount of mayo only 2 egg yolks, 4 is way too much, firstly add mustard, season to the eggs and beat. When adding the oil do it far far slower, your mayo was liquid because you added the oil way too quick, it has to be done literally as fast drips not a tap on full. Add the vinegar after or lemon juice, Sorry but thats the way its made. And people saying in shock about raw egg, of course its safe.
Did this recipe to the T, consistency was identical, but the taste was terrible (as in bitter). What a waste of expensive ingredients.
Now come across ur video got to gv it a try n thanks for sharing seems simple and easy glad I can use my regular blender to make it n thanks again u hv a new sub
Used homemade almond milk for this recipe and it came out amazing. When I finished pouring the oil in slowly I put the little top on the lid of the blender. Then on high speed for a few seconds and it came out really thick and yummy. Thank you for sharing!
Amazing!
I love mayo and I haven’t find yet one recipe was good for my taste!
But, your recipe is divine!
Thank you for sharing.
mayonise main feature is that it is emulsified. This thing which u made is not emulsified for similar texture.
Share recipe of homemade cheese similar to tht of mayyonaise
Great tips THANK YOU!
The first problem to buy avocado oil.
That can be easily found in the USA, but a real tuff task in Brazil.
This looks great! I want to make this. Can I use lowfat milk if I don’t have soy milk?
This is not mayonnaise it’s kaju paste in,it vl not give mayonnaise taste,only kaju taste
It may be good but she didn’t give us the measurements. So I gave it a thumbs down. Sorry. Next time tell us the measurements. Ok?
Thank you so much Mam. This recipe was a life saver during lockdown.
Can I make it in phillips hand blender of 650 watts…pls respond. Love always.
Mam I tried this recipe and it was so tasty…. Similar to the store bought mayonnaise.. Thank you mam, ��
Your recipe made very tasty & thick maypnnaise. Thanks a lot for it.
Thanks for the recipe.i never write reviews but I tried it for the veg burger today and came out really well. My family enjoyed it a lot.
Is it necessary to add apple cider vinegar??? Can I skip it???
mayonnaise
noun [ U ]
UK
/ˌmeɪ.əˈneɪz/ US
/ˈmeɪ.ə.neɪz/
(informal mayo)
a thick, white sauce made from oil, vinegar, and the yellow part of eggs, usually eaten cold
Tried it. My dog that usually steals my food spat it out.
Finally found a solution to keep the dog off the dining table! Great work!
Hi, I broke my mayo and then put it in the blender to try to save it, but it got way worse and really hot. I then saved it after the oil cooled by pouring it into another egg yoke and another teaspoon of mustard.
It got thick but just looks and tastes like mustard. Will it be safe to eat? It stinks, but the avocado oil alone cost me over $10.
Just made this recipe (with sunflower oil) and it was GREAT! perfect. Can’t recommend it enough (with sunflower oil).
I made this and the texture is more on the hollandaise side for mine hahahah!! Idk what went wrong ��
Thank you for the video, but how much oil should I add? In litres?
I don’t have apple cider vinegar. What can I substitute for it?
Great video. I want to try this. Really wish that it would last more than 5-7 days in the fridge.
A helpful tip is to add salt after. The emulsification is much less likely to break without the salt
The fact that is 6,66 will keep me away from it not trying to haunt my food
mam this is ust cashew milk with garlic! Not sure if it will taste like mayonnaise? but its definitely healthy
mam sorry…..but this is not a mayonnaise…it’s just a cashew paste adding with some flavors….
Mayonnaise means:mahon or manier (meaning to stir), and moyeu (it means middle of the eggs)….
It is totally emulsified sauce base on egg yolks…kindly request please change your recipe name
I fallowed the directions and it won’t thicken up my vita mix heated up the ingredients till they started smoking
I add two eggs, lemon or ACV and a little salt. Sometimes a half teaspoon of English mustard. So many varieties for a wonderful dressing.
I love your channel. I’ve been doing keto just three weeks, your recipes have been really helpful.
Anything homemade is far safer and healthy then purchasing a jar product
FYI, allioli (all-i-oli) is Catalan, not French. It means garlic-and-oil.
And another question is all the American vegan doctors say to avoid any kind of animal fat… Am talking specifically of ghee…. But our ayurveda says to take at least 2 tablespoons of ghee everyday… So am confused…. What is ur advice
Ohh thanks for sharing this vedio I make it and it was very easy.
Dont talk wrong thing….. its a cashew nut paste….. not mayonnaise….. it may be your optional mayonnaise….. and do not share such wrong information to others
Thank you for this recipe, it tastes great just like store bought mayonnaise. I just used cashews, salt, lemon and half a tsp of sugar. It tasted perfect! ��
Macros for 1 tablespoon of mayonnaise, recipe makes 16:
124 calories
14.3 grams of fat
0 carbs
0.43 grams of protein
0 fiber
GET THE KITCHEN GEAR I USE:
avocado oil: https://amzn.to/2EWYiKt
liquid measuring cup: https://amzn.to/2ESQbyn
pyrex glass mixing bowls: http://amzn.to/2fLGQKe
balloon whisk: http://amzn.to/2gQrztx
pure unrefined salt: https://amzn.to/2TELyC5
hand stick blender: http://amzn.to/2xC9Ilr
Well that seems like a lot of work but looks so much healthier since it only lasts 5 to 7 days I don’t even know if I’d use that much how come the store bought lasts longer?
I just tried it and it did not work for me ����. I started with the whisk when adding oil then transfered to the food processor and still came out as a liquid. Threw it out. Wasted good avocado oil and my last egg. �� all the while it never became white and fluffy like yours. Towards the end when i realized it wasnt working i added the egg white part of the egg and still was a liquid. Im bummed.
You can dump all the ingredients in at once and finish the task in a minute with an immersion blender. The results are exactly the same. But for me, it tastes terrible.
I made it along with you, it is delish! My shoulders were burning. I had to keep switching arms as I was the pourer as as well as wisking. I’m so glad I made it. Thanks guys! Peace, mad love!!
I just made two batches and they both came out beautifully!! NOTE: yes, pouring the oil (I used canola) gradually is IMPORTANT. It will be watery if you don’t. Once you hit a certain point of pouring the oil, the mixture will start to turn solid in an instant. I let about ten seconds pass before pouring about 1/4 cup oil at a time. Also, I used the Silk brand of Soy milk. Anyway, just wanted to say this since the first time I made it, it was watery because I didn’t pour the oil gradually.
how..can it takes a longer time just like in the supermarket?.
Love this! I’m going to check out more! Thanks to you all…:-)
My hubby is American and he too noticed Russians eating a ton of mayo �� he caught on tho
I tried this but it came out very strong bitter tasting. I used the bold tasting Bertoli extra Virgin oil. I think if I used a lighter version Bertolli coil That you usedI would it would have had that strong bitter taste. I somehow tried correcting it by adding about a tablespoon of sweetener to it as I believe the store bought mayonnaises have added
sugar.
Awesome! I mix it into a mash of sardines, herring and sockeye salmon
I will make my own mayo now. It’s one thing I’ve never made before.
Thankyou sir.ill make myself with out buying.greetings from Indonesia.
Great video! I also agree that making homemade mayonnaise is the best, however I’ve never tried adding in fresh herbs or roasted garlic. I’m going to give them both a try! Yum!:-)
I wouldn’t buy anything for $6.66, or for that mater $9.99. ( 5:43)
Yesterday I made it..but the consistency was not much thick as I expected..what mistake I had done you think sir?
I typed in soy free vegan mayo and this popped up lol.�� I will just substitute cashew or almond milk. Thank you for the video!
Wow that looks so easy I’m not vegan but I will definitely try this!! Always looking for healthier substitutes
Anything with soy causes breast cancer in 60% of women. How do you know you are not in that group of 60%? You don’t! That’s why eating soy is not wise. (Breast cancer survivor and former vegan.)
This is 3 yrs. Ago. Maybe you incorporate another or new engredient this july 2020.
I did it, and couldn’t eat it, the taste of the olive oil was too strong for me. I think I’m not suposed to consume sunflower oil with keto, but so far, that’s the only one I’ve found out to taste good. Is there any other oil I could use with a milder flavor?
SO FRICKING ADORABLE I’M DYING. YOU. YES. WELL THE RECIPE IS NICE TOO, I USED OAT MILK. (I DIDN’T HAVE ANY SOY )
I used apple cidar vinegar unfiltered with the mother 1 tsp gave a very different taste can i reduce it when i use next time or can i use white vinegar…??
Every recipe i watch on you tube uses the word incorporate lol. Must make people feel good about themselves when they use that word.
Bobby you rock song gonna tell you the easy-peasy secret. One entire egg 1 cup of oil of your choice teaspoon of malice sorry muster just like I did have to put us all to psyche then I prefer about a 1/2 a teaspoon to a teaspoon of honey and you put it any 2 cup glass pirates bowl make sure everything is Room temperature and use an immersion blender or and it is done in less than a minute at it is creamier than creamy and super duper awesome! And as you said, add your seasonings. I’m sharing my secret with you because I love you. Give rose a big fat kiss for me
Thank you for sharing this… I’m sure it must have helped so many of us. One question…why is it important to use apple cider vinegar with ‘the mother’? We dont get it here, where I live.
Hello!!!
Immersion blender for me!!! lol
In the USA, ALL store bought eggs are pasteurized.
Bump up the red meat and lessen your soy. It will put hair on your chest and deepen that voice of yours.
Doesn’t mayo have vinager in it? Can it be added to to this version?
My family never used anything except egg yokes and oil.
No salt, no lemon juice, no nothing.
You can alway add whatever you want to the base mayo.
We always used it all up within three days.
only reason i like wanted to watch this whos the avocado oil majonanaise yet HE DONT EVEN USE AVOCADO geeez oh well
love your channel but this didn’t taste good I made garlic sauce earlier so I mixed them together to give it more flavor but on its own
looks good, the only thing I would change is using a fresh lemon. Never could trust store bought lemon juice.
A good store bought Mayo here in Netherlands is about 2 euros = $2.30
5:02 Aha!
I have been trying to figure out how to make it last longer in the fridge! I hate throwing out a full batch of mayo because I didn’t make anything with it in 7 days! Thank you for all the cool recipes for mayo!
Also, I use the “Boat Motor” technique because I don’t have 3 hands and I don’t tolerate the arm tiredness as well as you do. It only takes about 30 seconds. Stick Blenders are cheap now and you can find them used at Thrift Stores. Totally worth it. I use mine several times a day. You can do one egg at a time mayo by doing it inside the tall, thin jar that you keep it in. Just make sure the mouth of the jar is wide enuf to accommodate the Blender. Keep your eye out for food in jars that are the right size and buy it. The food costs money. The jar is “free”.
My Cuisinart makes 5 cups with my recipe in 5 minutes then 12 hours on counter to cure PS avacado is the best but don’t go cheap and make sure it’s not a fucking blend I hate those scumbags slipping in the veg/canola/soy not of those are good unless your selling to stupid then it’s great for your bank account
Looks delicious! Instead of water, you can add whey for a product that lasts a bit longer in the fridge. If you do use whey, let it sit on the counter for a couple of hours before refrigerating. This was s my favorite technique from Nourishing Traditions by Sally Fallon.
Why dont you put measurements on youtube? It’s unconvenient to watch the recipe and read measurements on other site.
I tried to open the recipes on the website but seems the site is experiencing technical difficulties, how about the measuring of the recipes
thank you very much
It should last for about a week, and keep it on the lowest shelf of the refrigerator not the door because it’s colder.
Much easier to make Avocado Oil Mayonnaise by putting the egg into a jar. Adding all the ingredients on top of that egg. Leave out the water. Then slowly put an immersion blender to the bottom of the jar and using the slow speed, start the blender and slowly raise and lower the immersion blender until blended. Here is the recipe and method.
1 large Egg (at room temperature)
1 tsp Dijon mustard
2 tsp Apple cider vinegar (or white vinegar if not paleo)
1/4 tsp Sea salt (or 1/2 tsp if you like saltier mayo)
1 cup Avocado oil
1. Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it’s wide enough for an immersion blender to fit. Do not use a bowl.)
2. Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
3. Pour the oil on top. Again, do not whisk or stir.
4. Carefully submerge an immersion blender into the bottom of the jar, so that it’s right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
5. Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
You can do this in less than 20 seconds in a wide mouth glass pint jar with a stick blender. I’ve always made this with 1 tablespoon of apple cider vinegar. I will have to try it this way and see which one I prefer.
LOVE LOVE the easy recipes specially for someone like me who does not know how to cook!:-))
After 3 attempts with other reciped I finally was successful with this recipe and yes its yummy!!!
Thank you for sharing this recipe it looks amazing. I’ve tried it about 6 times and every time it is coming out really runny, I’m doing everything the same but still can’t get it to thicken. I’m wasting so many ingredients! Please help if you have any tips?
What if you used sunflower lethicin in mixture? Could you go faster?
sure its cheaper to make but it doesn’t last as long as store bought. so if yoh dont go through it as quickly, it may not be worth it.
Tasted nothing but OLIVE OIL. I would suggest using sunflower oil or half EVOO and half sunflower. The consistency wasn’t thick enough, I think cashew milk could help thicken it better than soy.
I don’t understand why both you and Thomas DeLauer chose to show difficult ways to make mayo. Immersion blender mayo takes less than 5 minutes and minimal work.
Would almond or any other plant base nut milk would work right?
Works a lot better if you pour the egg into the oil then mix.
I add a drop or two of liquid stevia to get a more best foods Mayo taste. Delish
The lemon juice will give the egg what is known as a chemical cook. Safe to eat.
Nooooo! Haven’t you heard about the 60-second mayo with the immersion blender? You put everything in, including a whole egg, and blend. It’s sooooo easy! I make it all the time.
Ahh, the first time I tried this recipe was a month ago and I absolutely loved it. Tried it the second time with a slightly bigger quantity and it all got messed up. Used virgin olive oil by mistake and the mayonnaise tasted so BITTER. Wasted a lot of it. Tried it the third time again but the mayonnaise turned out wayyy too runny. Never trying it again:(
Who eats pasteurized eggs? Where I live you can’t even buy such ones. Proper clean food with a regulated market.
I’m going to have to try this now, I’ve tried making mayo twice before with my emersion blender and got soupy crap.
Think you will find that is more closely related to Aioli sauce not Mayonnaise! But nice recipe nevertheless!
Mayonnaise is 2 ways griibiche sauce which is using hardened egg yolks and oil or regular mayo using the whole egg and oil or the lighter version which is just egg white and oil. As far as the seasoning goes is simply salt and vinegar. Add garlic it becomes garlic mayo, add lemon it becomes citrus mayo, add black pepper it becomes black pepper mayo! Add lemon, parsley and mustard it becomes aioli sauce. Fun fact, olive oil is healthy but also high in calories!
Immersion blender is so much easier!! Everything must be room temp. Put in cold eggs or cold oil and it won’t work. BTW, this is Mediterranean way of eating friendly.
Homemade cashew milk didn’t work either! But I added some tofutti cream cheese and that made the oil emulsifer and turn into mayo! Seriously shocked at how good it is! Handsdown best mayo of my life. Can’t believe it came from something I thought was failed from the cashew milk.
A tiny bottle of avocado oil is like $10 where I live in Canada lol
We say for this cashew paste for creamy texture for Currys and korma….
Don’t know how to thank you ma’m! This is the tastiest recipe I ever tried! My son is also in love with it now. What a great way to inculcate healthy eating habits in children ❤️
I’ve just made this and it’s amazing. The best I’ve tried. So much so I made another batch and made it a garlic one. I did use Sunflower oil though and it came out exactly like yours. I also added black salt to give that eggy flavour. Thank you for sharing x
Mami please share a healthy version of chipotle sause recipie
the big deal is revealed when you read the ingredients of store bought mayo…… most the avocado or olive oil is only a flvor ingrediant cheap seed oils are called out on the label in a prominent amount usually 3,4 on the list….i started out from a nutritional perspective…now i’m so used to OO or avo mayo i would never eat store bought…..try good egg egg salad made with homemade mayo….oh my god
What about corn starch? I am using all the ingredients as is (except adding a tsp of black salt for eggy flavour) and still liquidy texture
It did not work the mixture stayed liquid, I will look for a different receipe
I just tried this with coconut milk and it DID NOT work. However lactaid milk did but I had to blend it on medium for about 5 minutes.
I have tried to make this with avocado oil twice and it has not worked:( has anyone had smilier experiences?
Am I the only one who thought she’s gna add that banana in to it? ��
Hi, you didn’t mention how much olive oil you add while the food processor is running? Thanks
I make homemade at least a couple times a week. I use a hand held immersion blender and it works phenomenal. It is done in a minute or less. Perfect consistency like traditional mayo. I use the whole egg, Himalayan salt, lemon juice, mustard, garlic (optional), avocado oil in that order. I don’t drizzle the oil in, I just put the whole cup of oil in because the speed and process of the immersion blender blends it that well. One of the keys to success is to use a container that is just slightly larger than the blender. The second is to hold the blender at the bottom of the container till it thickens which is quick, then slowly raise it up. Then a few times up and down and your done.
8 oz of oil equals to 236 ml. Which is roughly one and a half cup (normal size cup that you use to drink water)
I’ve made mayonnaise several times with a 100% fail rate, which after a while got expensive. No I buy mayonnaise.
Grape seed oil is chemically processed and very unhealthy do your homework!
yes thats because you are russian:D But its ok Im Croatian and we do the same:D Thank you great video!
It’s a fairy tale that you have to separate the yolks from the white. You can use the whole egg just the same. And one egg is quite enough to make half a liter to a whole liter of mayonaise. Remember you only need the egg to emulsify the oil with the watery ingredients.
I realized that mayo from the store has sugar in it, which I don’t want anymore. So thanks for helping me satisfy my craving with a homemade version.
Saw this vid about 2 weeks ago bcuz my daughter went vegan recently so we gave it a try and it was awesome. Thank you
Wieder Hammer ��Video! Gerne auch wieder. Gruß �� aus Germany/Pfalz. ���� ����
I LOVED this recipe! I doubled it and it tastes soooo good! I’m hoping that it will thicken up more in the refrigerator after a while, but still so amazing ��������
Thank alot….my father is suffering from high cholesterol n blood sugar problem n he use to avoid oil…n without oil it’s so difficult to prepare yummy food for him…I m struggling with oil free food from last 2 years..I searched alot of recipes in which on YouTube it’s mentioned that they r oil free but they r still oil in one form or the other..but its pleasure watching your video today they r truely oil free n delicious I m thankful to you
@RM Cookbook Thank you for sharing. I like the fact you have only 1 oil. When you were adding the OO into the food processor, ca. how much OO did you add? Thank you.
Great video. I make an avocado mayo recipe very similar to this in my Vitamix. It is not necessary to use two egg yolks if you use an entire single egg.
I have made this and love it. I had misplaced the recipe, but found you again. Thanks!
i just wanna know how much calaries does mayonnies gives per table spoon
It’s only about 30 seconds with a stick immersion blender in a wide mouth pint size mason jar. But it’s absolutely NOT cheaper to make yourself. The $7 jar of avocado Mayo Chosen Foods brand at Costco is THREE cups of mayo. Even buying avocado oil in bulk at Costco it’s still more expensive to make your own.
better if you make it with melted butter instead of olive oil it really isn’t that good for you
It doesnt work for me dont know why it always stays liquid…never turn into mayo
Very nice n helpful…u come up with all sorts of healthy n innovative recipes….keep it up
I really like your energy!! I have a cooking show in my language school (Spanish) and I’m 100% making this!
I’m speechless, I love it this recipe! I wish I had soymilk on hand… I’ll be adding this recipe to my “must make” list!
Will do when I tried it, liked and subscribed I have! I’ll be back..eventually, so many good channels on YouTube! Thank you for sharing!
I think I missed something in the video. Do you keep the eggs raw in the mayo?
Me and my husband stopped eating mayo because of the amount of oil present in it. Then I found this recipe. I just made it. I didn’t add garlic and apple cider vinegar and i added oregano. It turned out amazing. Thank you for the recipe. Now we can eat mayo guilt free:)
It’s okay to use olive oil in this recipe but you definitely want to use the light tasting version meant to dress salads… NOT the regular olive oil you cook with
Love all your healthy recipes..New subscriber.. stay connected❤
It became some watery instead of thick creamy what to do please help me
Shd I keep in fridge or not
I’ve been making my own mayo all my life and one of my faves is caper mayo. Drain a Tbsp completely and chop them up fine and add during the blending process. Soooooooooo delicious.
what is the ingredients for herbs?? Thyme, Parsley, and?? Til? What is that? Thank you
Thank you ma’am for the recipe. Can we use normal vinegar instead of apple cider vinegar?
I had my gallbladder out at 21. I can’t digest avocado. What mayonnaise do you recommend?
I’ve never heard of adding the egg white to make mayo. Can you tell me why you did and what difference does it make to the final product?
I would use it to do chicken parmesan. I use the breast of the chicken, would put the mayo you just did and on top you put some parmesan. Cook at 350f for around 30 min.
I tried this recipe. It came out sooo sooo well. Even better then ready made mayonnaise. thanks a lot ma’am ��
Is it ok to let a small kid eat this since the egg is raw? Just wondering ��
I’m allergic to avocado �� can you show us how to make a clean version without avocado �� please
Is your soy milk sweetened?
I make my own soy milk, so I don’t know if it should be sweetened or not.
Another way Greek yogurt garlic powder and onion powder and vinegar. Adding more vinegar you get like a blue cheese dressing taste for salads
Is it safe to make your own mayonaise? I’m scared of salmonella in raw eggs:/
tl;dw:
1 egg yolk (free-range, pasture-raised etc, etc)
.5 tsp salt
1 tbsp lemon juice
1 tsp dijon mustard
Give it all a good mix
1 cup avocado oil
Drip, drop and drizzle while whisking/blending
1 tbsp water halfway thru
.5 tbsp water halfway thru if needed
Hi,
Instead of the whole egg, can we simply add egg white and are we missing any garlic/ginger?
Thanks For this recipe. Unfortunately people suffer with IBS cannot consume cashew nuts. Sad. Have you got any other substitute. I love the recipe though. ����
did you use store lemon juice or did you juice a fresh lemon yourself?
For someone worried about health, using soy milk is very a interesting choice.
isnt oil a preservative and suppose to preserve it for longer time?
Is the Dijon Mustard a requirement???
I don’t like the taste of Dijon.
I like the taste of Hellmans Mayonnaise
How do I reproduce that taste with Healthy Oils?!
So we’re just just going to gloss over the epic way she said herbs??? 4:00 Ok then
Try this, in a ball jar, add all ingredients, put in your emersion blender and it’s done in about 30 seconds. Unless you like the excersise.
Normal shop bought mayonnaise is just as healthy, don’t kid yourself.
I like those squeeze bottles for adding oil also. Is so much easier to use that way. Just a little squirt in your frying pan and you’re off to the races. And I never buy the bottles. When I’m done using some condiments or something else with a nice bottle I just salvage the bottle.
Thank you for this video! I am so excited to know how to make mayonnaise. Thank you for keeping it simple!
I would LOVE to try a roasted garlic and chive version of this. Yum!!
Extra light olive oil is NOT healthy. Extra virgin olive oil First Cold Press would be best just a couple dollars more and read bottle label make sure it’s harvested from same country and has a harvest date heads up!!!
What else to use instead of cashew? Like me, I have kidney problem
She made a mayo that breaks the rules of how fats combined and proteins breaking yet made it work??? I bet it taste terrible
two eggs yolks
dijin mustard teaspoon
3/4 to a cup of full fat olive oil
–
add the oil very slowly (3/4 to a cup of full fat olive oil)
Must be slow and cannot just be dumped in because it breaks your mayo and is 100% fail rate worthy
then a tsb of lemon juice
a tsb of vinegar
good to go
Why slow?
Because you’re mixing the fat of the yolks with the fatty chains on the olive oil. Dumping it together so quickly makes it turn into a liquid or even makes it taste so bad like you’re eating only the raw egg yolks.
Why dijin mustard
It prevents the protein cells from splitting a part. This is another way your mayo will break. It also halves the shelf life and makes it taste chewy without it.
I add a few drops of viatamin E oil mixed tocopherols ( check your pet food good oet food has vit E as a preservative) as a preservative… it keeps safely for week to 10 days
Made this today!! Omg so amazing….❤ used my vitamix aerdisc container…
Can someone tell me why you can’t start with the avocado oil in the bowl and slowly add the egg yolk because there is way less of it?
Wow! all 3 flavours look so simple and easy…..gonna try it….thanks for sharing…..new friend here….joining your team….hope you will also do the same.
I would miss the vinegar and mustard. But i had a similar idea before watching this:-) i also make it in a jar and a mixer. A bit bigger jar.
Hey guy, your wife if French. Defer to her. She is an expert. It is from her every day cultural life experience. She grew up with it. It makes you look a little foolish when you don’t acknowledge her expertise. Especially with something as basic as mayo and aioli.
Mines came out terrible..never turn white non thick (stayed yellow lookin)
I have a couple of questions:
1. Doesn’t this put the consumer at risk of contracting salmonella?
2. How long does it store for?
Do not use avocado oil. It’s super gross. Olive oil is not great but it’s palatable.
it’s not a mayonnaise, name your sauce differently
I’m French
1:18 Room temp eggs…. I tried it 3 times before I picked up on this and it makes the difference between an emulsion mayo or a jar of eggy oil.
I personally don’t care if it tastes like regular mayo at all… just want it to taste good in the application it is used for. PLUS the price of many “vegan” substitute is often almost double the item being replaced. And of course you need a Vita Mix Blender…
No avacado? Can this be made with the fruit, instead of the oil?
Can you use cashew milk? Or oat milk?
I think grapeseed oil or avocado oil with a little olive oil mixed in would be good. But not JUST olive oil.
Also make sure, if you use sunflower oil, make sure it’s organic to avoid GMOs and pesticides, herbacides, fungicides
I just can’t get my mayo to emulsify �� I’m doing everything you did! Egg room temperature and all!
I’ve made this a couple times. Worked great. So thanks! As far as “use by” date, as long as you know your chickens are healthy, your mayonnaise will stay tasting good for several weeks. At least…mine did. I’ll never buy mayonnaise again!
It looks very delicious. I like this mayoniar for mixed meatloaf. Thank you for sharing
I use Thrive Algae Oil (healthiest choice). Himalayan salt (1tsp), white vinegar (2tbsp) and one drop of my homade pure sucralose powder (26g)/distilled water (100ml) mixture. It’s a perfect mayo base.