I have wasted so much MONEY on failures trying to make mayo over the last 4 years because of severe food allergies and sensitivities. No one could understand why it was so hard for me to do and I seriously just gave up on it. But I saw this video and since it had a little bit of a different approach - I told my husband, "ok, I'm gonna try one more last time". I did everything exactly as described and Voila! I have mayo for the first time in over 6 years! I'm so excited. Thank you, thank you, thank you! Seriously, anyone who thinks they can't do it, has never met me...and if I can do it, now ANYONE can do it!
Is there anyway to salvage the runny non emulsified mixture of eggs and oil? I made that blunder and it tastes good but it’s not the right consistency.
My Grandmother made home made mayo all the time . She made it with her mixer. When she got a new mixer it wouldn't emulsify. She discovered that her old mixer the beaters went in the same direction the new one they went in different directions. She took one off & Voila! Perfect mayo again! So she always stressed to me to be sure to blend in one direction to get the best results!
Thank you! I don't have that type of mixer and I was wondering if I could use my regular old mixer. I'll be sure to notice if I need to take one beater off.
@@katie7748 I've had a hand blender since I got married in 1992. They were very popular in europe when I visited and I decided I had to have one. I have never owned a regular blender, just the hand one. Love it.
Mustard is a key ingredient in mayo, you don't need to like mustard to add it to mayonnaise because the mayonnaise shouldn't taste of mustard. If it does taste of mustard then you've put to much in, but congratulations 🎉 now you've made Dijon. A great dip sauce for beef Crockett or sliced beef.
I don't want soy in my food for various reasons. But one point of not wanting GMO treated products that everyone should know is that this is mostly done to allow planes to fly over crops spraying weed suppression chemicals. The crop that is GMO variety are not effected by the weed suppression but the weeds are killed. Unfortunately this ends up eliminating butterflies and other organisms (bees?), in general, pollinators. This is a real problem in wiping out very important insects that we need to co-exist with for our own health.
Also, those chemical pesticides and herbicides end up in you, if you eat those crops. And we haven’t even started talking about how modern farming is stripping all nutrients from the soil.
Many of the seeds are impregnated with glyphosate (Round-Up), so it isn't just the spraying that is concerning. We need to DEMAND non-GE, non-GMO food. Soon there won't be seeds left that haven't been engineered. The devil incarnate (Mr BG) is the largest single land holder in the US and also has (and controls) the massive seed repository.
For me, the thing that solved my problems with mayonnaise was very simply.... patience. After you put all the ingredients in the same container, simply wait for the temperature to even out across all the ingredients. Mixes every time perfectly.
I learned to make mayonnaise when I was a little girl...with a fork! Believe me, it was a workout! I loved doing it, by the way. 😂. Now I thank God for the immersion blender! 😅 If you add a small garlic clove and some lemon zest you have something really nice for fish and shrimp sandwiches 😋
I like to be self sufficient and happened to have all the ingredients on hand in my canning supplies. So I made a small batch as I watched your video. It turned out perfect so I just wanted to say thank you for adding to my skill set.
Nice job. I use to own a deli with all that lemon and vinegar with the uncooked egg its more then fine. In the cooking world its known as a chemical cook totally sanitary! I used to make a lot of different aioli sauces this way. So easy, healthy and the freshness can't be beat. Feel free to add different ingredients once you have that emulsified possibility's are endless.
Thank you so much for mentioning the chemical cook! I was just searching through the comments for an answer about the uncooked egg lol! I feel a lot more secure about making this at home now! ❤🎉
@JohnMal, you might be interested in this channel if you haven't already seen it. From Jean Pierre, chef of 50 years. Chef Jean Pierre Homemade mayonnaise (plus garlic aioli plus remoulade) ruclips.net/video/rNlxwONka08/видео.htmlsi=AFUyOrnMycfnvt6N
I'm a cordon bleu trained chef and I I worked with Emeril lagasse in New Orleans years ago. I think you're a fantastic cook keep up with the great content
The lemons are amazing! Thanks for debunking the mystique of making mayo. You make it look really do-able. Thanks, Melissa, for another inspiring video.
Simplifying things is good. Now, if I could just simply do the dishes! Our water pipes broke and it took months. We finally have it but I am out of the habit. I used them all.
Just made some with freshly rendered lard. Was amazing fresh, after a night in the fridge it firmed up to be like barely softened butter. Some of the pork flavor came through made the best egg sammys on sourdough bread.
Finally!! I finally got mayo! I had watched several other channels trying to make mayo only to end up with a runny mess and wasted product. Thank you! Your trick with the immersion blender made all the difference. Hellmans is in the trash for good.
If you have liquid from an active ferment, add a teaspoon to this, leave it on the counter for 5 hours. It will preserve your Mayo so it lasts longer than just a few days!
Recently we discovered that my daughter is extremely sensitive to soybean oil. It makes her have severe IBS symptoms. She missed so much school because we didnt know what was the problem. I now have to watch everything I buy at the store. I was shocked to see just how many things have soybean oil in them. I have had to make mayo by hand and I found the best machine to use is the immersion blender the way you did. Its so easy and delicious. Great video. Tfs!
Mrs. Norris I want to thank you for your vids. I've been a memeber of your channel for awhile now and love your content. It seems to me that you are a professionaly trained nutritionist, or at least had extensive education in the field & or in Agriculture ( In my opinion....Both LOL). I have used a number of your gardening techniques and "BOY" was I happy with the results. Never the less I find your content to be extreamly informative as well as nutritional. I thank you for that. Ironicaly my background is computer science and I have a BA in Mechanical & Architectural design. But to help finance my way through school I spent my life in the food industry. That my dear I think was my mystake. I chose "Technology" mostly because I was comfortable and was very good at it and I liked it. Key word "LIKED". But it seems, I chose wrong! I LOVE to cook and based on feed-back from Friends, Family, & proffesional endeavors I missed out. Don't get me wrong, I have no regrets, just "A what If Sceanerio". I'm 65 years old, Retired, disabled, Not in good health, so starting a new career is not in the cards. When it comes to being in the kitchen, I have so much more to learn and so much I can sharebut the bottom line, that is where I should have been! My mother was a trained "Proffesional German Chef". Some of the recipies I learned from her are priceless and would love to share them with all. Thank you for a great channel, content, and most of all your passion to get it right! avb
Last night, as I sat defeated on my couch after three more failed attempts at making mayonnaise, I found your video. Still fuming over the waste of very expensive pasture-raised eggs and avocado oil, I pulled myself together and watched intently but not holding out much hope that you could help. I got home from work and used your method. Beautiful, rich, creamy mayo in 30 seconds! Thank you so much!!!
I made mayonnaise first the time today. I had such a craving for butter beans with my Mamaw’s mayo. It was so good - I may never get store bought again.
I went to the supermarket yesterday and read the mayonnaise labels for the first time and was amazed that all the brands use mostly "vegetable" oil which can be anything but us usually soy or canola oil. Even the brands that use labels of "olive" oil mayonnaise are only a very small percentage of actual olive oil and mostly vegetable oil. So I came home and decided to mark my own and voila, found your video on You Tube. I guess today is my lucky day because now I never will buy store mayonnaise again. Thanks a million! 😍
This recipe was a winner for me. A tall vessel is VERY important to allow the emulsification to happen. I loved this recipe because it includes the whole egg...it was thick, creamy and tasted just like Best Foods, my childhood fave. I also added a half tsp of garlic powder. I'm sure I'll play around with this recipe some, but for a first time, this was excellent!
I’m glad to see you picked grape seed oil. I have histamine intolerance, something I have come to learn has caused havoc for my health. Had never known of such and didn’t realize histamine was in foods causing constant sinus infections and high blood pressure. Olive oil and avocado are high histamine foods. Grape seed oil in not high histamine. I was tested for about 50 individual foods separately, some would raise my blood pressure 30 points, only 1 of those 50 plus foods actually lowered my blood pressure, grape seed oil. I had used olive oil prior, believed all the hype. You never hear that it is high in histamine. Some foods while not being high in histamine, cause what’s called mast cell activation syndrome, which means they cause your cells to release histamine. For people with sinus issues, high histamine foods are not friendly foods. I feel like I was kept ignorant by ENT and allergist doctors for years as no one ever even mentioned histamine intolerance to me, just pushed drugs. So grape seed oil was a wise choice on your part!😊
Seed oils are NOT RECOMMENDED, even grape seed. I think part of the problem is seed oils HAVE to be hydrogenated to stay fresh. And hydrogenation is unhealthy. I'm thinking of using mct oil. It can cause diarrhea if you're not used to it. Honestly, we cheat lately on fast food and don't eat much mayo so I may just give up and use the grapeseed oil from Azure.
Or just use egg yolk if you don’t care for mustard. The white part of the egg can cause collapse into a runny mess. Think of trying to beat egg white into stiff peaks for a meringue. To keep it from staying runny the whisk and bowl must be completely dry and clean of other ingredients. Then you add/fold in the sugar. Same with mayonnaise. One can make mayonnaise with whole eggs no problem but to ensure consistency use mustard and oil (and seasoning) or just egg yolks and oil (and seasonings).
Many Thxs Melissa! Can’t wait to try it! By the way this is what it says on the Heinz white vinegar that I buy from Costco: “While all of our corn is grown in America, our test show no traces of GMO in our finished product.” Well, I will follow up and inquire as to weather they are specifically even testing for GMO’s? In the meantime I will ck out Azure Standard for GMO free white vinegar. Thxs for this lead! Blessings!🙏🏽
Have a wonderful memories of preparing and making foods with my grandma who came over from Norway!! I’m 65 and we grew & ate all real foods!! Thanks for sharing this awesome recipe !! ❤️
You can ferment homemade mayo and it will last a lot longer. I use some whey from homemade yogurt to ferment it. Last 3 months or so. Search for videos on how to do it 😃👍💟💟
What’s sad is this could be done through commercial processing, but no one wants to do that they would rather use cheap chemicals and preservatives that harm our health for some reason?
@@dianatrans1804 I just watched this video & I always get great ideas from the comments section, yours made my day. I live on a sailboat & I needed my mayo to last longer due to using a lot of mayo on sandwiches & adding relish & a touch of hot sauce of choice for a mild to medium kick. Thank you for caring & for sharing 🥰❣
I have never used mustard in my mayonnaise yet mine alway’s come together perfectly. I was taught to pour the oil in slowly when mixing it. I think that make’s the difference.
Delicious! Thank you so much. I've tried a few recipes but didn't understand the process of the stick blender (which I love also). I added a tsp. of whey, kefir, kombucha or really any fermented liquid, to make it last longer if needed. I've even used the liquid from a cabbage ferment.
The immersion blender really is a game changer. I use it for just about everything. I had to laugh because I always forget to set aside a plate to put the blender down on so it doesn't drip everywhere. Glad I'm not the only one!
Thank you ma'am! You made my day I just made it with olive oil! . I was hesitant since the oil was expensive for me, but it is totally worth doing! ❤ May God bless you for all you do.
Just made it. Sooo much easier than the blender or hand whisking. Love it. A bit to much salty for my taste, but I am going to sing you praises for making this easy and quick. Thanks so much!
I really love watching your videos because all your food is organic/grown by you. I love in an apartment or I'd be growing a lot of my fruits and veggies. Thank you for your videos.
I love how you made this mayonnaise. I just watched and another woman using almost the same ingredients but still using the immersion blender. I think I will be trying your version. TFS 👍
Haven't tried your mayo recipe yet, (I have a long history of failure) but I'm thrilled to find Azure products! Thank you fir mentioning the white vinegar.
@quiet882 How many times have I read the description "high FRUCTOSE corn syrup"? Yet, it was only ONE week ago that I learned corn kernels are considered a FRUIT and are not a VEGETABLE, as I'd long believed. Talk about brainwashing. Growing up amid the corn fields of Indiana I received a worthless education.
The mustard! That was the key i was missing. BTW, be careful of using extra virgin olive oil in making mayonnaise because certain appliances can cause the polyphenols in the olive oil to separate and make it bitter. Regular olive oil doesn't do this. I know this happened when I used my Vitamix. I've never tried it just using the blender stick.
. . . and some brands are blended with soy. 😢 I have a sensitivity to soy that causes such extreme congestion that my ears plug up, and I almost can't hear, at all.
@@seanaames6855 thank you for posting this about congested ears from soy! Maybe this is contributing to my problem so I will cut the soy and see if I notice a change. Thanks so much!
I tried this using olive oil organic virgin and it turned out so bitter I had to throw it out and start again with avocado oil. Thanks for the tip, maybe this is what happened to me, I used a stick blender.
, you will note that God made soy does not do this, like from Trader Joe's. Ma phia packed any oil has gee emm ohs canola. At 34%. All the respiratory illnesses seem tied. Asthma. Sleep apnia. COPD. Narcolepsy.......
Ok.... I tried the other way first (slowly adding) FAIL....so I tried this method and SUCCESS!!! I had my mom taste it and she said wow that tastes just like Hellmann's.... Thank you!
Thankyou I made mayo using the blender method for my family years ago. I don't have a blender and it's just me now and this is the perfect way to whip up mayo!!!!... for one!
I used to make homemade mayonnaise and then a couple years ago every time I tried it, it didn’t. work... I probably wasn’t using mustard then because I didn’t know how important it was.. I gave up trying to make it because I wasted so much Olive oil. Well, I listen to you and made sure to used mustard and I let it sit a minute or two after pouring in the oil and it worked beautifully. Thank you so much for this…I love homemade mayo.
Finally. For years I was thinking about making my own and others had some weird versions and they didn't sound good. Now this sounds good. Thank you. 👍👍
Pasteurized eggs are not easy to come by, so it's worth mentioning that this will work with cooked eggs. When I do it with hardboiled eggs, I do add the oil gradually at first and once I have the emulsion formed, I am able to pour in the oil quite fast. This is not hard to do if you are adding the oil from a measuring cup that pours well. I would hesitate to keep mayo with raw egg more than overnight, but I do keep it for several days when made with cooked egg. I actually make remoulade (Danish version) and tartar sauce right in the same jar as well as grinding garlic or anchovies into it when I need those. It's a wonderful time and trouble saver and I applaud you for posting it for all the world to see!
thanks, I appreciated your work on this. I'm going to look up fermented lemons - I want to do that!!!! But before I saw your video I watched John with food wishes teach how to make mayo - he did exactly what you said, I'm 99.9% sure when I watch his videos that his explainations are so true and work so well. Was not surprised you came up with exactly what he taught - might check with his stuff when you have any problems He's great!
Thank you for your video...I have been making my own mayo as well for a few years now. I use a food processor and drizzle oil in slowly and it comes out perfectly...was always apprehensive to do it with hand blender, but with your demo will definitely try next time...I have always used grape seed oil ( a brand from France that is non Gmo) to cause I find olive oil and avocado oil toooo stronger tasting...
Yes! It will ALWAYS emulsify this way! I also use cold pressed, unrefined grapeseed oil...seed oils are not as bad when you use cold pressed, unrefined, and it's not being heated.
Interesting that you use the white vinegar. I have been using the ACV that I made last year. It makes yummy mayonnaise. Regarding the immersion blender, it’s important that the base of the container you’re mixing in is just big enough for the blender. A large circumference bottom can also cause the watery (non)mayonnaise fail!
just tried making this. It was very watery. I used an immersion blender and a mason jar with a 4 inch base. Is that the fail? Also, I had the immersion on fast, no setting, just my thumb.
@@melaniedando6127 Sorry your mayonnaise didn’t work out. It’s hard to say why it failed….What exactly was your recipe? Mine is 1 room temperature egg, 4/5 cup of avocado oil. 1 tablespoon apple cider vinegar. 1 tablespoon of prepared mustard and 1/4 teaspoon salt. When mine was too watery, I would add shredded Parmesan cheese, rather than toss it.
@@hmmm..2733 thank you so much for responding. I'm going to try your suggestions. Am not tossing it. As is, it's a tasty light-weight sauce, just not mayo
@@melaniedando6127put on low and go slowly with a PULSE. Firm to the jar, it will tax about 30 seconds. And stay there pulsing, then on low. Stay at the bottom and little by little you tilt the mixer. When it's half done you cane lift more to allow the oil to go down. Keep on low speed
Thanks for this! We buy very expensive mayo because we avoid soybean, canola and vegetable oil. We use avacado oil or animal fat. Also, we use Azure Standard but I never thought much about the makeup of white vinegar! Adding that to my list for next month
@same name I actually know of 2. Both are at Walmart. One is "chosen foods", the other "primal kitchen". Both without sugar and soybean oil. Both with 100% avocado oil. The first the cheaper.
I did your recipe exactly like you said. It turned into mayo! 😁 But, I didn't care for the organic avacodo taste too much, but when we are used to store-bought chemicals, it is different. But it is healthy. It takes getting used to. That I am pleased about. Thank you for your video.
miss.melissa, i want to full heartedly thank you i did exactly what you said do and i couldnt believe it i made homestead mayonaise, now i plan on leaving it out for between 6 to 10 hours then ima put it in the fridge, now i cant wait to tell my grandpapa
I stopped using avocado oil after learning that avocados are being sprayed with Apeel...that could be why you are reacting.Who knows what kind of avocados these oil companies are using.😊 I am goingvto try duck fat, apparently it's really good! My son likes it for frying up his eggs...I just haven't used it for mayo yet.☺️
A little synthetic fruit coating supplied by the guy who keeps telling us we need to cut the population down drastically. What could go wrong? No worries FDA says it's safe. Great post people need to be aware of this!
My daughter has UC and we have eliminated so many additives from what we eat. It is not impossible to find or make what you want. I love making my own mayo. Just a note about the mustard. If you want to use Dijon mustard, Koops' is a brand that offers a very clean version. I also love to see how you use an immersion blender for this! Thanks for sharing!
We made our own mayonnaise at home. Best ever is home made everything. I just was going to look up recipe for homemade mayonnaise. Scrolled and saw this. Thank you.
I have been making my own mayo for a few months successfully using a very similar recipe except that I was tole to have the egg room temp, and to emulsify the lemon juice, egg pil and mustard fiest and then add salt or other flaviring such as garlic powder. It works every time using a stick blender too. My only fail was using organic olive oil, it turned out so bitter I had to throw it out, so Im back to Avocado Oil, we love it. I do want to add white vinegar next time as well, thanks for the recipe, Ill use this recipe next time I make which is every week or 2 now. Its so yummy and wholesome.
Thank you. Also it won’t work if the eggs are cold. We don’t eat GMO‘s either but I never knew that about vinegar so thank you very much for that tip as well!
@@Wonderpattypatty yes, she is just experimenting with fermenting whole lemons to use as “fresh” at any time without the saltiness of fermented sliced lemons.
I searched YT today found this video, paid attention to even smallest detail...used avocado oil. My homemade mayo emulsified...yay! I use mayo so little I had to throw 2 jars out b/c they were bad. I'll do it this way. Thanks so much. 🎉😊
Thank you! I'm going to start doing this. IMPORTANT FYI: Most mayo found at the grocery stores contains CALCIUM DISODIUM EDTA!!! It's HIGHLY toxic. I use to buy Duke's mayo as well as the other well known names and have recently stopped when I learned about the toxicity!! ☠️
Yes, much more relevant to our immediate health than the gmo scare. People don't understand that every crop we eat has been genetically modified by humans thousands of years ago. It's called artificial selection. We have been intentionally breeding for desirable traits for thousands of years. All the genetic traits found in undesirable plants are curtailed.
Thanks for the great demo. You mentioned the handheld blender start from like extreme bottom of glass, but isn't that it will cut/drill the glass at the bottom?
I have wasted so much MONEY on failures trying to make mayo over the last 4 years because of severe food allergies and sensitivities. No one could understand why it was so hard for me to do and I seriously just gave up on it. But I saw this video and since it had a little bit of a different approach - I told my husband, "ok, I'm gonna try one more last time". I did everything exactly as described and Voila! I have mayo for the first time in over 6 years! I'm so excited. Thank you, thank you, thank you! Seriously, anyone who thinks they can't do it, has never met me...and if I can do it, now ANYONE can do it!
6 years really? I feel so much better about all the cooking and kitchen screw ups I did that nobody knows about. Thank you.
@@jamesgoertler133 Yep. 6 years really. You are so welcome! I'm so glad admitting my screw ups could help somebody else!!
I'm allergic to egg whites and make mine with just the yokes. Tastes delicious
Same, I’ve wasted so much money trying and failing to make mayo over the years
Is there anyway to salvage the runny non emulsified mixture of eggs and oil? I made that blunder and it tastes good but it’s not the right consistency.
My Grandmother made home made mayo all the time . She made it with her mixer. When she got a new mixer it wouldn't emulsify. She discovered that her old mixer the beaters went in the same direction the new one they went in different directions. She took one off & Voila! Perfect mayo again! So she always stressed to me to be sure to blend in one direction to get the best results!
Thanks for that tip. ⭐
Thank you! I don't have that type of mixer and I was wondering if I could use my regular old mixer. I'll be sure to notice if I need to take one beater off.
Gosh, how did we manage before such newfangled inventions?
@@katie7748 I've had a hand blender since I got married in 1992. They were very popular in europe when I visited and I decided I had to have one. I have never owned a regular blender, just the hand one. Love it.
Great idea
For those who don't like mustard taste, it can be replaced with 1-2 teaspoons of sparkling water. It helps alot the emulsifying process.
I like mustard taste, would it be ok to add the sparkling water anyway?
@@randomactsofvideos313 yes. no problem but just a litle like 5 ml
Mustard is a key ingredient in mayo, you don't need to like mustard to add it to mayonnaise because the mayonnaise shouldn't taste of mustard.
If it does taste of mustard then you've put to much in, but congratulations 🎉 now you've made Dijon. A great dip sauce for beef Crockett or sliced beef.
Thank you for the tip! I make mayo but there is a mustard allergy in the family. Will try sparkling water instead :)
I use mustard powder. It's not really strong.
I don't want soy in my food for various reasons. But one point of not wanting GMO treated products that everyone should know is that this is mostly done to allow planes to fly over crops spraying weed suppression chemicals. The crop that is GMO variety are not effected by the weed suppression but the weeds are killed. Unfortunately this ends up eliminating butterflies and other organisms (bees?), in general, pollinators. This is a real problem in wiping out very important insects that we need to co-exist with for our own health.
Also, those chemical pesticides and herbicides end up in you, if you eat those crops. And we haven’t even started talking about how modern farming is stripping all nutrients from the soil.
Many of the seeds are impregnated with glyphosate (Round-Up), so it isn't just the spraying that is concerning. We need to DEMAND non-GE, non-GMO food. Soon there won't be seeds left that haven't been engineered.
The devil incarnate (Mr BG) is the largest single land holder in the US and also has (and controls) the massive seed repository.
Since they are destroying the food supply, this won’t matter. Grow your own food!
And we ingest the spray also
Don't digest gmo properly either and does harm to our systems
For me, the thing that solved my problems with mayonnaise was very simply.... patience. After you put all the ingredients in the same container, simply wait for the temperature to even out across all the ingredients. Mixes every time perfectly.
Ah, all ingredients the same temperature. I thought colder?
Didn't work for me
Trap the yolk under the mixer and pulse. Go slow. I did it today and had success.. @@CJohn33
I learned to make mayonnaise when I was a little girl...with a fork! Believe me, it was a workout! I loved doing it, by the way. 😂. Now I thank God for the immersion blender! 😅 If you add a small garlic clove and some lemon zest you have something really nice for fish and shrimp sandwiches 😋
Christine, "fish and shrimp sandwiches" what time is lunch??! 🥰
@Cpv-dx3wu If you don't mind my asking, what oil do you use when making mayo?
That sounds like an awesome mod on mayo! Thanks!
Make sure your eggs are room temperature. Two minutes in a bowl of hot water usually gets them to room temperature fast!
@@AshkenaziChristianolive or avocado will work just fine!
I like to be self sufficient and happened to have all the ingredients on hand in my canning supplies. So I made a small batch as I watched your video. It turned out perfect so I just wanted to say thank you for adding to my skill set.
Nice job. I use to own a deli with all that lemon and vinegar with the uncooked egg its more then fine. In the cooking world its known as a chemical cook totally sanitary! I used to make a lot of different aioli sauces this way. So easy, healthy and the freshness can't be beat. Feel free to add different ingredients once you have that emulsified possibility's are endless.
Thank you so much for mentioning the chemical cook! I was just searching through the comments for an answer about the uncooked egg lol! I feel a lot more secure about making this at home now! ❤🎉
@@bossmom3902 You can use an boiled yolk as well.
Thanks!!!! 🎉
@JohnMal, you might be interested in this channel if you haven't already seen it. From Jean Pierre, chef of 50 years.
Chef Jean Pierre Homemade mayonnaise (plus garlic aioli plus remoulade) ruclips.net/video/rNlxwONka08/видео.htmlsi=AFUyOrnMycfnvt6N
I'm a cordon bleu trained chef and I I worked with Emeril lagasse in New Orleans years ago.
I think you're a fantastic cook keep up with the great content
Worst meal I had in New Orleans was at Emeril’s.
The lemons are amazing! Thanks for debunking the mystique of making mayo. You make it look really do-able. Thanks, Melissa, for another inspiring video.
Most things are not hard, we just tend to over complicate most things and get lazy.
Simplifying things is good. Now, if I could just simply do the dishes! Our water pipes broke and it took months. We finally have it but I am out of the habit. I used them all.
Just made some with freshly rendered lard. Was amazing fresh, after a night in the fridge it firmed up to be like barely softened butter. Some of the pork flavor came through made the best egg sammys on sourdough bread.
I made this tonight & used it to make chicken salad- SOOO GOOD!!👏🏼❤️thank you!
Finally!! I finally got mayo! I had watched several other channels trying to make mayo only to end up with a runny mess and wasted product. Thank you! Your trick with the immersion blender made all the difference. Hellmans is in the trash for good.
If you have liquid from an active ferment, add a teaspoon to this, leave it on the counter for 5 hours. It will preserve your Mayo so it lasts longer than just a few days!
Think Kombucha would work?
@@trumpeterswan4177 It might. I’m not sure.
Thanks so much for the tip!
@@Wonderpattypatty Sure thing! And if you find “Becoming a farm Girl” - Cassandra is chuck full many tips like that one!
Kombucha has worked for me, as well as water kefir.
Recently we discovered that my daughter is extremely sensitive to soybean oil. It makes her have severe IBS symptoms. She missed so much school because we didnt know what was the problem. I now have to watch everything I buy at the store. I was shocked to see just how many things have soybean oil in them. I have had to make mayo by hand and I found the best machine to use is the immersion blender the way you did. Its so easy and delicious. Great video. Tfs!
Wow! Thanks for sharing this recipe with us! You provided great instructions & it's so simple!❤
Mayo has skyrocketed to almost $6.00 a jar here in Virginia at WallyWorld!
Mrs. Norris I want to thank you for your vids. I've been a memeber of your channel for awhile now and love your content. It seems to me that you are a professionaly trained nutritionist, or at least had extensive education in the field & or in Agriculture ( In my opinion....Both LOL). I have used a number of your gardening techniques and "BOY" was I happy with the results. Never the less I find your content to be extreamly informative as well as nutritional. I thank you for that. Ironicaly my background is computer science and I have a BA in Mechanical & Architectural design. But to help finance my way through school I spent my life in the food industry. That my dear I think was my mystake. I chose "Technology" mostly because I was comfortable and was very good at it and I liked it. Key word "LIKED". But it seems, I chose wrong! I LOVE to cook and based on feed-back from Friends, Family, & proffesional endeavors I missed out. Don't get me wrong, I have no regrets, just "A what If Sceanerio". I'm 65 years old, Retired, disabled, Not in good health, so starting a new career is not in the cards. When it comes to being in the kitchen, I have so much more to learn and so much I can sharebut the bottom line, that is where I should have been! My mother was a trained "Proffesional German Chef". Some of the recipies I learned from her are priceless and would love to share them with all. Thank you for a great channel, content, and most of all your passion to get it right! avb
Last night, as I sat defeated on my couch after three more failed attempts at making mayonnaise, I found your video. Still fuming over the waste of very expensive pasture-raised eggs and avocado oil, I pulled myself together and watched intently but not holding out much hope that you could help.
I got home from work and used your method. Beautiful, rich, creamy mayo in 30 seconds! Thank you so much!!!
Add another egg yolke to emulsify if it breaks.
Thank you so much for this video. All the other videos I've seen only use yolks, and have you slowly drizzling the oil in. This is super simple.
I made mayonnaise first the time today. I had such a craving for butter beans with my Mamaw’s mayo. It was so good - I may never get store bought again.
I went to the supermarket yesterday and read the mayonnaise labels for the first time and was amazed that all the brands use mostly "vegetable" oil which can be anything but us usually soy or canola oil. Even the brands that use labels of "olive" oil mayonnaise are only a very small percentage of actual olive oil and mostly vegetable oil. So I came home and decided to mark my own and voila, found your video on You Tube. I guess today is my lucky day because now I never will buy store mayonnaise again. Thanks a million! 😍
This recipe was a winner for me. A tall vessel is VERY important to allow the emulsification to happen. I loved this recipe because it includes the whole egg...it was thick, creamy and tasted just like Best Foods, my childhood fave. I also added a half tsp of garlic powder. I'm sure I'll play around with this recipe some, but for a first time, this was excellent!
I’m glad to see you picked grape seed oil. I have histamine intolerance, something I have come to learn has caused havoc for my health. Had never known of such and didn’t realize histamine was in foods causing constant sinus infections and high blood pressure. Olive oil and avocado are high histamine foods. Grape seed oil in not high histamine. I was tested for about 50 individual foods separately, some would raise my blood pressure 30 points, only 1 of those 50 plus foods actually lowered my blood pressure, grape seed oil. I had used olive oil prior, believed all the hype. You never hear that it is high in histamine. Some foods while not being high in histamine, cause what’s called mast cell activation syndrome, which means they cause your cells to release histamine. For people with sinus issues, high histamine foods are not friendly foods. I feel like I was kept ignorant by ENT and allergist doctors for years as no one ever even mentioned histamine intolerance to me, just pushed drugs. So grape seed oil was a wise choice on your part!😊
Wow, I didn't know that about Olive oil. One only hears about its good health benefits. We learn something new every day. Thanks for the heads-up!
Seed oils are NOT RECOMMENDED, even grape seed. I think part of the problem is seed oils HAVE to be hydrogenated to stay fresh. And hydrogenation is unhealthy. I'm thinking of using mct oil. It can cause diarrhea if you're not used to it. Honestly, we cheat lately on fast food and don't eat much mayo so I may just give up and use the grapeseed oil from Azure.
Small quantities of grapeseed oil are OK, but grapeseed oil is almost all Omega 6, whereas Olive oil is mainly Omega 3
I never knew that about olive oil and avocado oil. I love avocados and I never realized the connection. 😮
Or just use egg yolk if you don’t care for mustard. The white part of the egg can cause collapse into a runny mess. Think of trying to beat egg white into stiff peaks for a meringue. To keep it from staying runny the whisk and bowl must be completely dry and clean of other ingredients. Then you add/fold in the sugar. Same with mayonnaise. One can make mayonnaise with whole eggs no problem but to ensure consistency use mustard and oil (and seasoning) or just egg yolks and oil (and seasonings).
Oh!!!! You have solved my issue I think!! Yay I hate mustard and vinegar and don't care for the lemon juice in the mayo:) thanks for commenting!!!
"Becoming a Farm Girl" has a vid on 'no fail mayo' & its delish. She has lots of great recipes too
Many Thxs Melissa! Can’t wait to try it! By the way this is what it says on the Heinz white vinegar that I buy from Costco: “While all of our corn is grown in America, our test show no traces of GMO in our finished product.” Well, I will follow up and inquire as to weather they are specifically even testing for GMO’s? In the meantime I will ck out Azure Standard for GMO free white vinegar. Thxs for this lead! Blessings!🙏🏽
First time viewer. I remember my grandmother always making homemade mayonnaise. Very good information- looks great.
Made it and it turned out great! Thank you, Melissa!!
Have a wonderful memories of preparing and making foods with my grandma who came over from Norway!! I’m 65 and we grew & ate all real foods!!
Thanks for sharing this awesome recipe !! ❤️
Been making my own mayo for more than a year. I vacuum seal it in a jar and it can last a month or more.
Do you vacuum seal each time you use, or just before you start using it for the first time?
Or use whey or any fermented substitute it will last a month
Great video Melissa! I check all shelf products for bioengineered ingredients..
Thank You for sharing this 🌻
You can ferment homemade mayo and it will last a lot longer. I use some whey from homemade yogurt to ferment it. Last 3 months or so. Search for videos on how to do it 😃👍💟💟
I open up a capsule of probiotic put it in the mayo and it practically never goes bad. You’re welcome lol
@dianatrans1804 that's a great idea 😃
What’s sad is this could be done through commercial processing, but no one wants to do that they would rather use cheap chemicals and preservatives that harm our health for some reason?
@@dianatrans1804
I just watched this video & I always get great ideas from the comments section, yours made my day. I live on a sailboat & I needed my mayo to last longer due to using a lot of mayo on sandwiches & adding relish & a touch of hot sauce of choice for a mild to medium kick.
Thank you for caring & for sharing 🥰❣
That is what I had wondered! I don’t have kefir or yogurt or kombucha but I do have probiotic capsules!
I have never used mustard in my mayonnaise yet mine alway’s come together perfectly. I was taught to pour the oil in slowly when mixing it. I think that make’s the difference.
Delicious! Thank you so much. I've tried a few recipes but didn't understand the process of the stick blender (which I love also). I added a tsp. of whey, kefir, kombucha or really any fermented liquid, to make it last longer if needed. I've even used the liquid from a cabbage ferment.
The immersion blender really is a game changer. I use it for just about everything. I had to laugh because I always forget to set aside a plate to put the blender down on so it doesn't drip everywhere. Glad I'm not the only one!
Thank you ma'am! You made my day I just made it with olive oil! . I was hesitant since the oil was expensive for me, but it is totally worth doing! ❤ May God bless you for all you do.
I just made this but did a double batch for potato salad. This is by far the best and came out so thick. Thank you so much
Thanks for posting the fermented lemon recipe too 🙂. I have to try this with the immersion blender I’ve never used👵
Need the fermented lemon recipe.❤
@@josephineananda just click on her channel on the left side of the page...
okay you just blew my mind! I'll be trying your technique soon! Thank you! ❤
Thank you for all your helpful videos. This mayonnaise recipe was delicious and easy. I can’t imagine ever using store bought again!
Just made it. Sooo much easier than the blender or hand whisking. Love it. A bit to much salty for my taste, but I am going to sing you praises for making this easy and quick. Thanks so much!
I really love watching your videos because all your food is organic/grown by you. I love in an apartment or I'd be growing a lot of my fruits and veggies. Thank you for your videos.
I love how you made this mayonnaise. I just watched and another woman using almost the same ingredients but still using the immersion blender. I think I will be trying your version. TFS 👍
Haven't tried your mayo recipe yet, (I have a long history of failure) but I'm thrilled to find Azure products! Thank you fir mentioning the white vinegar.
Second ingredient in Motts Applesauce is high frutose corn syrup.
@quiet882 How many times have I read the description "high FRUCTOSE corn syrup"? Yet, it was only ONE week ago that I learned corn kernels are considered a FRUIT and are not a VEGETABLE, as I'd long believed. Talk about brainwashing. Growing up amid the corn fields of Indiana I received a worthless education.
HFCS is frickin EVERYWHERE 🤬🤬🤬
This is the best recipe ever! Works perfectly!
The mustard!
That was the key i was missing.
BTW, be careful of using extra virgin olive oil in making mayonnaise because certain appliances can cause the polyphenols in the olive oil to separate and make it bitter. Regular olive oil doesn't do this. I know this happened when I used my Vitamix. I've never tried it just using the blender stick.
. . . and some brands are blended with soy. 😢 I have a sensitivity to soy that causes such extreme congestion that my ears plug up, and I almost can't hear, at all.
@@seanaames6855 thank you for posting this about congested ears from soy! Maybe this is contributing to my problem so I will cut the soy and see if I notice a change. Thanks so much!
I tried this using olive oil organic virgin and it turned out so bitter I had to throw it out and start again with avocado oil. Thanks for the tip, maybe this is what happened to me, I used a stick blender.
Then as a Belgian I am blessed 😂
, you will note that God made soy does not do this, like from Trader Joe's. Ma phia packed any oil has gee emm ohs canola. At 34%. All the respiratory illnesses seem tied. Asthma. Sleep apnia. COPD. Narcolepsy.......
Ok.... I tried the other way first (slowly adding) FAIL....so I tried this method and SUCCESS!!! I had my mom taste it and she said wow that tastes just like Hellmann's.... Thank you!
Thank you for sharing this. I just wanted to make this and I'm so glad you showed us.
😮
Thankyou I made mayo using the blender method for my family years ago. I don't have a blender and it's just me now and this is the perfect way to whip up mayo!!!!... for one!
I used to make homemade mayonnaise and then a couple years ago every time I tried it, it didn’t. work... I probably wasn’t using mustard then because I didn’t know how important it was.. I gave up trying to make it because I wasted so much Olive oil. Well, I listen to you and made sure to used mustard and I let it sit a minute or two after pouring in the oil and it worked beautifully. Thank you so much for this…I love homemade mayo.
Your video on making mayonnaise is the best I've seen so far. Thank you for what you do.
Finally. For years I was thinking about making my own and others had some weird versions and they didn't sound good.
Now this sounds good. Thank you.
👍👍
Thank you for making it simple. I have succeeded and failed at more complicated recipes. This worked the first time!
Yes! Soy bean seems to be in almost everything.
Thank you for sharing your recipes, Melissa . I had failed to make mayonnaise at home. But I will definitely try your recipes. God bless.
Thank-You SO MUCH for this video. What perfect timing for me.
I am using organic mayo made with sesame oil. I like it and will use that for recipe. This is save me lots of money. Thank you!
Pasteurized eggs are not easy to come by, so it's worth mentioning that this will work with cooked eggs. When I do it with hardboiled eggs, I do add the oil gradually at first and once I have the emulsion formed, I am able to pour in the oil quite fast. This is not hard to do if you are adding the oil from a measuring cup that pours well. I would hesitate to keep mayo with raw egg more than overnight, but I do keep it for several days when made with cooked egg. I actually make remoulade (Danish version) and tartar sauce right in the same jar as well as grinding garlic or anchovies into it when I need those. It's a wonderful time and trouble saver and I applaud you for posting it for all the world to see!
I've pasteurized my store bought eggs, I looked up how.
great video, explaining why store bought isn't good, easy to follow and love making my own, thank you
Made it today so easy and hubby said replacing our store bought w this. Thank you!
thanks, I appreciated your work on this. I'm going to look up fermented lemons - I want to do that!!!! But before I saw your video I watched John with food wishes teach how to make mayo - he did exactly what you said, I'm 99.9% sure when I watch his videos that his explainations are so true and work so well. Was not surprised you came up with exactly what he taught - might check with his stuff when you have any problems He's great!
Thank you for your video...I have been making my own mayo as well for a few years now. I use a food processor and drizzle oil in slowly and it comes out perfectly...was always apprehensive to do it with hand blender, but with your demo will definitely try next time...I have always used grape seed oil ( a brand from France that is non Gmo) to cause I find olive oil and avocado oil toooo stronger tasting...
I blend all the ingredients except the oil. THEN, slowly drizzle in my avocado oil while blending. Works like a charm every time😊🐾
Yes! It will ALWAYS emulsify this way! I also use cold pressed, unrefined grapeseed oil...seed oils are not as bad when you use cold pressed, unrefined, and it's not being heated.
Thank you both for those tips!!
Why do you have to drizzle it in?
Interesting that you use the white vinegar. I have been using the ACV that I made last year. It makes yummy mayonnaise. Regarding the immersion blender, it’s important that the base of the container you’re mixing in is just big enough for the blender. A large circumference bottom can also cause the watery (non)mayonnaise fail!
just tried making this. It was very watery. I used an immersion blender and a mason jar with a 4 inch base. Is that the fail? Also, I had the immersion on fast, no setting, just my thumb.
@@melaniedando6127 Sorry your mayonnaise didn’t work out. It’s hard to say why it failed….What exactly was your recipe? Mine is 1 room temperature egg, 4/5 cup of avocado oil. 1 tablespoon apple cider vinegar. 1 tablespoon of prepared mustard and 1/4 teaspoon salt. When mine was too watery, I would add shredded Parmesan cheese, rather than toss it.
@@hmmm..2733 thank you so much for responding. I'm going to try your suggestions. Am not tossing it. As is, it's a tasty light-weight sauce, just not mayo
O
@@melaniedando6127put on low and go slowly with a PULSE. Firm to the jar, it will tax about 30 seconds. And stay there pulsing, then on low. Stay at the bottom and little by little you tilt the mixer. When it's half done you cane lift more to allow the oil to go down. Keep on low speed
I follow this recipe and it is the best! I use Dijon mustard. Never failed. ❤️
I've had all the same problems making mayonnaise as you have had. I definitely have to try this recipe. Thanks.
Thanks for this! We buy very expensive mayo because we avoid soybean, canola and vegetable oil. We use avacado oil or animal fat. Also, we use Azure Standard but I never thought much about the makeup of white vinegar! Adding that to my list for next month
@ksierra4444 Which animal fat do you use? 'Just wondering because I'd like to use an animal fat.
@@AshkenaziChristian we buy beef tallow from Azure Standard and save our bacon grease to cook with.
I love this. I read labels and I don't eat garbage. I've only found one store brand of mayo that doesn't have garbage. Awesome.❤
May I ask what brand is that?
@same name I actually know of 2. Both are at Walmart. One is "chosen foods", the other "primal kitchen". Both without sugar and soybean oil. Both with 100% avocado oil. The first the cheaper.
@@samename6479primal kitchen is good. Avocado oil is the base
@@annietomsik3717 I only purchase those brands.
@@annietomsik3717it's at Publix too. $8.00 for a tiny jar. 😢
Followed your recipe and it came out perfect, first time. Thank You!
My daughter has developed a soy allergy & we were just talking about making our own mayonnaise- perfect timing. Thanks so much!
Thank you, Melissa. I made it. Taste awesome. God bless
I did your recipe exactly like you said. It turned into mayo! 😁 But, I didn't care for the organic avacodo taste too much, but when we are used to store-bought chemicals, it is different. But it is healthy. It takes getting used to. That I am pleased about. Thank you for your video.
I use to make mayonnaise in my blender thank you for this I'll be using this recipe
I have to stay away from sugar. It's so helpful to learn from you how to create this at home. So much better for health. Thank you!
miss.melissa, i want to full heartedly thank you i did exactly what you said do and i couldnt believe it i made homestead mayonaise, now i plan on leaving it out for between 6 to 10 hours then ima put it in the fridge, now i cant wait to tell my grandpapa
That looks great. I definitely want to try. Thank you for sharing
I stopped using avocado oil after learning that avocados are being sprayed with Apeel...that could be why you are reacting.Who knows what kind of avocados these oil companies are using.😊 I am goingvto try duck fat, apparently it's really good! My son likes it for frying up his eggs...I just haven't used it for mayo yet.☺️
A little synthetic fruit coating supplied by the guy who keeps telling us we need to cut the population down drastically. What could go wrong? No worries FDA says it's safe. Great post people need to be aware of this!
You just inspired me to try my homemade lard!
My daughter has UC and we have eliminated so many additives from what we eat. It is not impossible to find or make what you want. I love making my own mayo. Just a note about the mustard. If you want to use Dijon mustard, Koops' is a brand that offers a very clean version. I also love to see how you use an immersion blender for this! Thanks for sharing!
We are going through the same shift of cleaning many products from our diet, Thanks for the tip!
Oh my goodness, I never knew that you, I'm definitely going to make that mayo and try the different recipes. Love it.
We made our own mayonnaise at home. Best ever is home made everything.
I just was going to look up recipe for homemade mayonnaise. Scrolled and saw this. Thank you.
Thank you for this video! It's the most helpful thing I've seen in a while! You took my Mayo game to a new level!!!!
You always have the best content. Thank you and keep them coming 👍👍🙏
Thank you very much I'm trying your recipe tonight ❤
I tried this with avocado oil and it turned out great! Thanks so much for the video. Who knew it was so easy?
Just made this recipe with rice bran oil & ate it on a pear salad-DELISH!
Thank you!
I have been making my own mayo for a few months successfully using a very similar recipe except that I was tole to have the egg room temp, and to emulsify the lemon juice, egg pil and mustard fiest and then add salt or other flaviring such as garlic powder. It works every time using a stick blender too. My only fail was using organic olive oil, it turned out so bitter I had to throw it out, so Im back to Avocado Oil, we love it. I do want to add white vinegar next time as well, thanks for the recipe, Ill use this recipe next time I make which is every week or 2 now. Its so yummy and wholesome.
Thank you. Also it won’t work if the eggs are cold. We don’t eat GMO‘s either but I never knew that about vinegar so thank you very much for that tip as well!
Thanks for the tip about the eggs NOT being cold! 🪺 🥶 Can’t wait to try Melissa’s recipe!
Wonderful recipe, but what if you don’t have fermented lemon? Can I just use fresh lemon??
@@Wonderpattypatty yes, she is just experimenting with fermenting whole lemons to use as “fresh” at any time without the saltiness of fermented sliced lemons.
@@jenbear8652 Thanks so much for clarifying! God bless you. 😇
Now I need to check the white vinegar that I just purchased. Always thought vinegar was made from apples not corn 🤔
I searched YT today found this video, paid attention to even smallest detail...used avocado oil. My homemade mayo emulsified...yay! I use mayo so little I had to throw 2 jars out b/c they were bad. I'll do it this way. Thanks so much. 🎉😊
Can't wait to try this. I'm allergic to avacado wnd didn't know what other oil to use instead of olive oil. Thanks!
Hey I finally got my hand held mixer I made my first jar!!! Yummy thank you❤
Can you use regular lemon? I don't have fermented
Thank you! I'm going to start doing this.
IMPORTANT FYI: Most mayo found at the grocery stores contains CALCIUM DISODIUM EDTA!!! It's HIGHLY toxic. I use to buy Duke's mayo as well as the other well known names and have recently stopped when I learned about the toxicity!! ☠️
Yes, much more relevant to our immediate health than the gmo scare. People don't understand that every crop we eat has been genetically modified by humans thousands of years ago. It's called artificial selection. We have been intentionally breeding for desirable traits for thousands of years. All the genetic traits found in undesirable plants are curtailed.
Great for Mayo & tomato sandwich yum yum.
Thank you
The best Mayo video I’ve watched
I just tried it! It was really good, and really easy!
THE BEST MAYONNAISE I'VE EVER MADE! THANK YOUUUUUU!
Thank you ! ❤
God Bless you and your family ! ❤
Thanks for the great demo. You mentioned the handheld blender start from like extreme
bottom of glass, but isn't that it will cut/drill the glass at the bottom?
It was so easy to make! Thank you Lisa. I used macadamia nut oil.