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That's how I make it WITH garlic. It's the best!

According to who? They literally sale herb-flavored mayonnaise in the store.

I added garlic with a touch of oregano

Who told you that lie? Plain mayonnaise is only a base, fool.

Sure it is.

Haha... well if you decide to do that I can save you the time and trouble of all the research. There's a link in the description for the Cuisinart I just bought and love! 💖 Thanks for watching and commenting.

Ok... there are other brands you know.

Thanks for your comment. Sounds like you need a new source for farm fresh eggs. 🤔🤪 Sorry but I have no idea what colony eggs are.

@@cookinglessonsformydaughter all our eggs are controlled by the egg marketing board, farmers can sell it the gate but they cant sell to retail shops, we use to have battery hens where one chook lived in a single cage and the eggs dropped onto a conveyer belt, colony eggs are a cross between free range and battery, in that the cages are bigger and they can move around , with battery hens you could tell which chooks were not laying and the quality of their eggs, but with colony chooks it is harder to find because there are more in a cage,

Ahhh... where are you in the world?

@@RelentlesslyBecoming new zealand

I'll check out your method and report back. FYI I buy the expensive eggs.

Instructions need tightened up but your method worked the same as the one in my video. The peels still came off in pretty small pieces but I will try my method again without cracking the shells all over before the ice bath. Thanks for the suggestion. 😊👍🙏

I don't know if there is one because I always have fermented sauerkraut available. It is so important to keep your gut in top shape with lots of good bacteria. With that said, if you can find a whey powder that states "live cultures" on the label then try it! Otherwise, you will have to pick up a plain yogurt with live cultures or make your own sauerkraut. It's worth it I promise! 💗🤸🏼‍♀️💖 Come back and let me know what you decided to do. 😉 Wishing you the best!

I have the same problem. I've been looking around to see whether or not packets of yogurt starter would be a shortcut to creating a probiotic liquid to make lactose-fermented mayo. So far it seems like getting a container of yogurt I don't need (and hoping it has at least a couple tbsp of whey) or making sauerkraut I don't want to eat daily is the only answer.

YAY! Awesome tip! And if you've followed me for any length of time, you know I love efficiency... whether it's energy, time or things more tangible! 🙏😊💖

Was the sauerkraut from Aldi fermented? Or regular commercial sauerkraut made with vinegar? It has to be fermented to provide the live cultures which act as a kind of preservative. You can also use the liquid off active culture yogurts. And yes it will be slightly thinner but as it processes it will thicken up and even more so once it's put back in the refrigerator. You can still use that Mayo but if it's not fermented sauerkraut then it won't last longer than the original recipe. 💖

@@cookinglessonsformydaughter Thats a good question, its German Style sauerkraut, it doesn't say on the jar, the ingredients say cabbage, salt and water. There is no expiration date on the jar. How would I know if its fermented or now?

@@cookinglessonsformydaughter Googles Aldi Saurkraut: Aldi Deutsche Kuchen German sauerkraut contains only cabbage, salt and water. That means the sour flavors come from lactose fermentation, not vinegar. However, since it comes in a room temperature jar, it was pasteurized, which should kill most of all probiotics. I just read if its not in the refrigerated section in the store it has no live culture.. So I guess this will only last about a week or so, thank you for bringing that to my attention. It still tastes good, and I'll look for some saurkraut in the refrigerated section....thank you.

Well the ingredients are the telltale indicator! Sounds like it's fermented to me because there's no vinegar. I'll have to check my local Aldi store next time I go. I had no idea they had fermented sauerkraut. No expiration date is another clue. Good job!

Oh... I didn't even think of it being pasteurized to be able to sit on the Shelf good thing you Googled it and now we know. Yeah I'm not sure if any store Carrie's real fermented sauerkraut unless it's a Whole Foods or other specialty store. You can always try making your own. I have a video telling you how.

It is so GREAT! This mayo lasts about 2 weeks (although I have kept mine longer.) Although, now I highly recommend making fermented mayo! It doesn't change the taste much, is even healthier for you, and will last for 2 months in the fridge. Here is the link to my video about it ruclips.net/video/DJm2bk1t0-M/видео.html

@@cookinglessonsformydaughter cool, I'll definitely make that, thank you

Yes, I've heard you can use light olive oil. If you are also interested in the healthiest option you might want to look up, "Is Light olive oil healthy?" Thanks for sharing, I love when people comment!

Second time making mayo or second time using my method was successful?

I am so sorry and know EXACTLY how you feel. Waste and runny mayo is exactly why I dug so deep to find the solution. Note that you do want to follow my directions to a tee, especially since you've had so many fails. I love that you are SO committed to not purchasing commercial mayo. Please do let me know how it turns out! Again... make sure you follow each step and use the immersion blender. The immersion blender makes it a no-brainer. There's a link in the description to one I recommend. Sending you successful energy! 👍💖🥳💃🏻

It worked!! 4x a charm.. We have edible, thick mayonnaise 😊

I ALWAYS share the recipe in the description. That way you can copy, paste, and save it or print it.

@@cookinglessonsformydaughter Thank you so much!

​@@jackiemorin6213You are so welcome, Jackie!

YAY! I so love getting comments like yours. I'm so pleased to be of service! 🙏🤗✨️💗

Awww, thank you! I love hearing that... 💖

I think you are trying to make a point however your question is how much does it cost to make it yourself. My answer is, it depends on things like whether you use avocado or MCT oil, and how expensive your farm eggs are, which of course is location-dependent. Cheap "Vegetable oils" as in canola, soy, corn, cottonseed, safflower etc are not oils I ever consume. I am posting recipes for people that make their health a priority not the cost of commercial mayo or bad for you oils.

Hi Joan, owning a scale is not necessary but they sure take out all of the guesswork. This one is just $9.99 right now and will do everything you need amzn.to/3QkPrs9 However, to answer your question you don't need to sift almond flour just spoon it into the measuring cup and level it off with a straight-edged spatula. You might even want to tap it firmly once or twice to make sure there are no air pockets. Adding more butter would make the cookies spread out more and another egg will change the texture. With this recipe being GF I don't have experience with adding an extra egg... so I can't say for sure what the effect will be. You mentioned a problem but didn't say what it was. I am thinking because you sifted the flour there wasn't enough of it so you probably had runny dough (or close to it) I'm single as well 😉 and use my freezer a ton! I freeze the cookies and recommend that for a number of reasons. If you just like eating frozen cookie dough, it shouldn't be a problem to freeze it. I do hope this answered your question. If not feel free to ask again. 💝💝

I'm so happy you are enjoying this channel! 💗

I put the cold dough on a cookie sheet and they didn’t spread out like a cookie. They were just a mound. I think I’m going to add a little bit of butter and wait a little bit till they warm up before I cook another batch of cookies, but I’m not defeated. I’m going onto to chai pudding. I am still eating the hummus 👩‍🍳

@@joanhayward6602 @joanhayward6602 Not all cookies are flat, but you can flatten them with a fork or your hand. Letting them come to room temperature will also help them spread. They taste the same whether they're flattened or a mound... but I get it. And thanks for clarifying! 💖🙏💐

@@joanhayward6602 did you get the results you hoped for?

Oh yay! That's so sweet of you to share. Rainy afternoons are the best! I'm so pleased my hummus recipe made your day even better. 🤗💖🙏

Of couse you can! Emulsion is still iffy though. Immersion blenders didn't even exist the first time I made mayonnaise. I'm so grateful for them because with my instructions emulsification is guaranteed. 😘😊💝

It's true the US allows things in food that other countries don't but rather than bemoan it try using your dollar (Where you spend your money) to support companies offering organic and sustainably farmed foods, grass-fed meats, and humanely raised animals. Reduce your own consumerism and use of toxic ingredients. Yes you are thinking a LOT and definitely would benefit from silencing your mind. You can only receive answers when you are NOT creating chaos from your mind. Jesus is good and completely understood the human condition (he was partly human, the same as us) but connecting to God, the universe, and our own inner voice is particularly powerful and undeniably healing. There are where the answers lie. Check out my other channel @LifeisMeanttobeEasy

I bet! It's just me so I don't spend anywhere near $10 a month on mayo or jam/jelly. 💖

I'm not sure what you mean. There is a ton of flavor in this dish... 😊

Thanks for sharing. Yep so many ingredients are interchangeable. The key is to play and find out what you like!

Yes, I bet that will be delicious! I'm excited to hear what you think. 💐

It is! Thank you for commenting. Let me know when you make it oh, I'm very interested to hear what you think. 😊

Recipes and instructions are always in the description! This was one of my first videos and I didn't realize I needed to let people know to read the description.🤔You are not the first to ask and I am sure you won't be the last... 😉 I am all about easy so I do not expect anyone to write down as I explain. With it all being in the description you can simply copy...paste... print or save.

Absolutely! Thank you for watching and commenting! 😉🤗

It is SOOOO good! Give it a try and then help me name it! 🙂

Welcome! 💝 That's awesome! You won't regret it! Let us know how it goes... 💐

@@cookinglessonsformydaughter regarding the lime - can I substitute artificial lime or lemon juice or is the acid key?

@@amryan7571 thanks for this important question! Acid is key. However, you don't have to use lime or lemon at all! The apple cider vinegar is sufficient as far as acid goes. I add the fresh lime because I like the flavor component it adds. I doubt bottled lemon/lime juice would be the same, so feel free to leave it out. Plus, I just made my first batch of fermented mayo yesterday and I didn't use lime juice at all. I'll do an updated video soon. 💝

I'm not exactly sure what you're saying here. I don't worry about eating raw egg. I do not buy factory farm eggs but small farm therefore bacteria borne illness is pretty nonexistent.

Hi Carmen and thank you for your question. Most say a couple days but I have kept mine for a few weeks without consequence. However, there is a new Discovery circulating. If you add a couple tablespoons of whey from yogurt, or brine from your own fermented sauerkraut, or some similar fermentation liquid then let it sit at room temperature for 6 hours, it partially ferments the mayonnaise and will last for months.

@@cookinglessonsformydaughter thank you. Excellent discovery! 🌷

You are so welcome! Thank you for subscribing and commenting. I've never tried kimchi before oh, but I do enjoy it! I'll see what I can do down the road. I've got some other exciting things planned for the near future

Thank you for your input! Yes I just discovered that you can create fermented mayo and it lasts so much longer! I am making some this week so I'm going to try it with my sauerkraut ferment brine. Yes on the light olive oil. Good point, it's something I have not researched and just naturally seems a little unnatural to me, as in it's more processed. I'll have to look into that. 😊 Thank you for your comment!

Thank you for subscribing and commenting. I so appreciate you! 💖 No, I have never tried butter! Do you melt or soften it first?

@@cookinglessonsformydaughter yes. Melt the butter and pour it in your jar just as the oil. I’m eating carnivore foods so I stay away from seed oils.

@@mimiohnine thank you for this info. Are you using grass-fed butter? Does Aldi's and Trader Joe's have it if you have those in your area. Avoiding seed oils is good as a general practice. Avocado oil is not a seed oil though. Good luck on your eating plan! That's one I've never tried. 😊

try ghee, bet its divine.

@@brendareed5050 I used to make my own ghee. I bet it is divine. 😊😊 Thank you for mentioning it!

Omg! YOU MADE MY DAY! 🫶 I'm so happy you love it!! Let me figure out how to contact you privately 🤗

GREAT QUESTION! I would think so! It's typically thicker and not quite as tangy so you would be able to add a little bit of vinegar to it. Hey let me know how it turns out!

@@cookinglessonsformydaughter Will do! Thanks heaps!

I really don't remember how i put 2+2 together but I did and I've been paying attention since I realized. Sometimes I can't find the really smooth ones so I always notice how much juice I get out of the rougher skinned ones. It never seems like much.