OK OK went to Wallyworld and bought an immersion blender just to make this mayo. I have tons of allergies and cannot eat most crappy chemical layden store foods. The store mayo has disodium EDTA and it gives me migraines. The organic avocado mayo now cost $16.00 for a small jar and its not that great. I got sick of the BS and started looking for an alternative. And here I am. Sooooooo, I just got done making this recipe. I modified slightly to my taste. I added 3 tsp of ACV, 1tsp sugar and the balance of the recipe. Next time I might skip the lemon and add white pepper. But DANG DUDE this stuff is the top. Its really good. My wife who is NOT a mayo fan was licking the spoon and blender bottom she was "wow this is really good". I agree! Thanks so much for saving me! If you ever need a killer breakfast sausage recipe shoot me a msg. Thanks again!
Cannot get over how easy and delicious this mayo is! The last time I attempted to use avocado mayo I hated the flavor of the oil. I don't know if I used a different brand but this recipe works perfectly with the Aldi brand 👌 Thanks Joe 👍😊
My best friends mother is allergic to mayo but not the individual ingredients...which means it is like one of the preservatives they use in it. I have been telling her to make her own. Much better ingredients and none of the pain! I will show her this video.
This is the third recipe for avo mayo that I have tried and this is the first one that has worked, the others all broke and were a soupy mess. I used 2 tsp each of ACV and lemon juice. Love the flavour without all of the vegetable/seed oils.
Love this. I've tried to make it before but I think I was going about it the wrong way. Thanks for the "so easy even Rachel can do it" step by step technique.
I found a jar about half the size of the one you showed and they wanted $10 for it. I went to Amazon and got a big jug of Avocado oil and make my own now. It actually tastes so much better than Primal Kitchen.
This is sooo easy. I cannot stand the Paleo Mayonnaise you showed at the beginning and in fact returned it to Costco. I tasted my avocado oil first and it was super mild so I went for it. I might use all apple cider vinegar next time and prepared mustard instead of mustard powder (I don’t care for Dijon), but this is fantastic. I’m trying to avoid soybean oil for a while to see if that helps my inflammation and will be preparing this frequently. Thank you for making look like something even Sandy can do 😊
Thanks so much Joe! I always wanted to try to make mayo but was worried it would not come out right. Your directions are very detailed and easy so I will definitely make some now. Great tip on making it when you are going to be making salad so you can use most (all) of it at once.
So easy and so delicious!!! Mine was as thick and creamy as best foods, without the added thickener. I used Marianne’s avocado oil from Costco and room temp egg (just because I had them out for other recipe). Not sure if that was a factor in my success. I can’t believe how good it is!
Never tap on the side of a glass jar with something hard. It might chip and you then cause damage to your internals. Other than that thank you great recipe. Look forward to your other keto videos. Starting my keto journey next week.
I love, love, love this recipe. I have made it with avocado oil and with extra light olive oil and both turned out great. The olive oil one is a little thinner and works great to make my homemade poppyseed salad dressing. The avocado oil one makes a nice, thick, tasty mayo. I don't even need to use the xanthum gum in either of them. Thanks so much for sharing this recipe...its a gamechanger for sure.
That does look so easy that Rachel can make it. I use avoacdo mayo, but have not found one that I really like. I bought Sir Kensington's from Costco but it kinda tastes like miracle whip which I am not a fan of. Also have the chosen foods from a different costco, its okay. Gonna have to try and make my own and see how it goes.
I have doubled a butter mayo recipe and processed and a Bosch Stand Mixer. Made 2 pints, the recipe heats butter which pasterizes the egg. Might try this hear
Ive tried making mayo so many times but only succeeded once. It seemed to get expensive from wasting the ingredients (mainly the oil)! I will try one more time but we don’t use mayo very often except for chicken salad.
I tried and failed twice. No matter how carefully I followed Joe’s instructions, it just turned into a soupy mess. Avocado oil is too expensive to waste it cup after cup like this. 🥺
I just used your recipe but I used a light olive oil instead. It turned out great! I will make it with avocado oil soon. Thank you for such a great & easy recipe!
I learned how to make mayo similar to these but haven't tried it with mustard or lemon juice added - just use the ACV. I will have to try this! I do it in the NutriBullet though
Ive been making this every week for months and its been perfect. However the last three times Ive made it its turned out really soupy! I was successfully making thick mayo, now its a mess and total loss of ingredients! I don’t understand what is happening! The only thing I can think of is is that I got a bad batch avocado oil somehow. Anyone else experienced this?
Absolutely delicious! Question, I want to try making bacon mayo. Have you all tried making it yet? If not I'm sure I'm not the only one who'd love your take.
How long will this mayo last in the fridge, before I have to dump it and make a new batch! I want to use it in my Ranch Dressing mostly. I don't use mayo very often. I'll use in my cauliflower potato salad.
I've made this twice and both times it came out well, today I made it again and I can't get it to firm up. Its still very liquidy after several minutes and I don't know how to fix it, but I also don't want to waste it!
Thank you so much for doing this video. I love Primal Mayo and so true about how expensive it is. So happy to see a video on how to make my own. Like you, I will probably have the small jar of Primal mayo around in case I do not have time to make my own. This is great thank you again for making this video !!! Love your alls stories and can completely relate to them. I have a question, can you freeze the homemade mayo?
If you add a small amount of fermented plain yogurt mixed in and let it sit out at room temperature for 6 hours, the mayo will last for a month easily.
New subscriber here. I’m liking what I’ve seen so far! I found you when I searched RUclips for Protein Noodle Lasagne. I can’t wait to try yours (I’ll be subbing in Keto Bechamel for the ricotta, since I don’t like ricotta). Hey, I have the same hand blender. What speed(s) did you use? Also have you succeeded with doubling or tripling this recipe?
I do not like primal kitchen Mayo at all and my husband who loves Hellman’s doesn’t either. I definitely prefer miracle whip. Do you think it’s the apple cider vinegar and I should stick with lemon juice?
I've tried 2 times to make this and it just doesn't thicken up!! Any ideas of what I am doing wrong? I've made it in the past and it was perfect. However, again in the past, this same thing happened. HELP and Thanks!!
Thanks for making this! I’ve been looking to make my own. I love Blue Plate mayo, but of course I want to avoid the vegetable oil. Most recipes I found for homemade mayo only uses lemon, but distilled vinegar is high on the Blue Plate ingredient list. I’d like to make my own mayo that tastes similar to Blue Plate. Does your recipe taste similar to regular store bought mayo? & Do you think the type of vinegar used in the recipe matters? Another homemade recipe I found used White wine vinegar.
We definitely noticed a big taste difference using the apple cider vinegar and lemon juice. It definitely taste more like mayonnaise and less like Miracle Whip. If you try this, let us know how it turns out. Thanks for watching our video!
If you are concerned, you can purchase pastured eggs. Personally, raw egg yolks dont bother me. The risk of salmonella is very small. You have a greater chance of getting salmonella from flour products. I would only use pasture raised eggs though. Commercial eggs (the ones that $1 or $2 a dozen), including "cage free" come from chickens that live in horrible conditions.
Took less than a minute but the flavor was off. Will try without xanthum gum next time. Fortunately the flavor is hidden when I made the blue cheese dressing.
I am embarrassed to say that it took me 3 times to finally get the mayo to stiffen up. The first two times I had to add another egg. I think I was moving the immersion blender too quickly and I let it stay put for a little while longer and it came out perfect - and I forgot the xantham gum this time too! Try, try again if it doesn't come out perfect the first (or second) time!
Yeah I'm having trouble too I have a thin container of stuff that I'm not sure I'm going to be able to eat in the refrigerator. Also though I don't have xanthan gum I only have some tapioca flour.
I gave up after two attempts. I triple checked everything before i made the second attempt and it was horrible soupy mess. Had to throw it all away. Immersion blender got so hot that i couldn’t hold it any longer. So sad 😞 🥺
Seriously this is not easy. I am on my 3rd fail.😮. It’s just liquid, it won’t thicken..and yes I followed your steps.. just the immersive blender is cheaper and quite old. Any ideas?
Eggs is how you make mayo. All mayo, even store bought, is made with Eggs. The vinegar or lemon juice in a recipe for mayonnaise using one cup of oil is high enough acidity to inhibit the growth of salmonella and kill them. Also remember, if there is salmonella, it is usually on the shell, not in the egg itself. The chance that you will get sick from eating mayo made from raw eggs is tiny. You have a great risk of getting hit by lightening, also by eating out in any restaurant. People eat sunny side up and over easy eggs every day and you rarely hear anything about it.
HELP!!!! I’m so distraught at this point 🥺🥺🥺🥺 I tried this twice and couldn’t get anything more than a soupy mess. The egg would only emulsify a little and as the oil blended in, it just remained soupy. I had to stop because my brand new immersion blender ) that i bought just for this) got so hot that i couldn’t hold it anymore. I don’t understand. I watched this video twice before trying it in my own the first time. Then i watched it again before the second try. I double checked my measurements. Nothing helps 🥺
It is not easy to make lol. I did it successfully one time. Make sure it’s a room temperature egg. So, leave out for 20 mins? (The last time I drove 50 miles to a farm to get room temp farm eggs lol). Trap the egg. Yes. And I read add oil slowly while immersion blender is on…. Lord help me. I’m going to try again.
Oh and a small hack, put the emersion blender on the yolk before adding the oil. It acts like an umbrella and keeps things from pre mixing.
OK OK went to Wallyworld and bought an immersion blender just to make this mayo. I have tons of allergies and cannot eat most crappy chemical layden store foods. The store mayo has disodium EDTA and it gives me migraines. The organic avocado mayo now cost $16.00 for a small jar and its not that great. I got sick of the BS and started looking for an alternative. And here I am. Sooooooo, I just got done making this recipe. I modified slightly to my taste. I added 3 tsp of ACV, 1tsp sugar and the balance of the recipe. Next time I might skip the lemon and add white pepper. But DANG DUDE this stuff is the top. Its really good. My wife who is NOT a mayo fan was licking the spoon and blender bottom she was "wow this is really good". I agree!
Thanks so much for saving me! If you ever need a killer breakfast sausage recipe shoot me a msg. Thanks again!
Cannot get over how easy and delicious this mayo is! The last time I attempted to use avocado mayo I hated the flavor of the oil. I don't know if I used a different brand but this recipe works perfectly with the Aldi brand 👌 Thanks Joe 👍😊
yay now I can make chicken and tuna salad again. I stopped eating those things because of store bought mayo. Don't want the harmful oil.
My best friends mother is allergic to mayo but not the individual ingredients...which means it is like one of the preservatives they use in it. I have been telling her to make her own. Much better ingredients and none of the pain! I will show her this video.
How much Avocado oil did you use?
This is the third recipe for avo mayo that I have tried and this is the first one that has worked, the others all broke and were a soupy mess. I used 2 tsp each of ACV and lemon juice. Love the flavour without all of the vegetable/seed oils.
Great recipe, great shirt! Love your podcasts.
Thank you so much for taking the time to watch our videos!! We really appreciate you and your kind encouragement!
Love this. I've tried to make it before but I think I was going about it the wrong way. Thanks for the "so easy even Rachel can do it" step by step technique.
I found a jar about half the size of the one you showed and they wanted $10 for it. I went to Amazon and got a big jug of Avocado oil and make my own now. It actually tastes so much better than Primal Kitchen.
This just blew my mind! I can’t believe how easy that was! I’m so excited to try it!
Thanks for watching our video! Let us know how your mayo turns out!
This is sooo easy. I cannot stand the Paleo Mayonnaise you showed at the beginning and in fact returned it to Costco. I tasted my avocado oil first and it was super mild so I went for it. I might use all apple cider vinegar next time and prepared mustard instead of mustard powder (I don’t care for Dijon), but this is fantastic. I’m trying to avoid soybean oil for a while to see if that helps my inflammation and will be preparing this frequently. Thank you for making look like something even Sandy can do 😊
Totally agree about the Primal avocado mayonnaise. It tastes horrible.
Thanks so much Joe! I always wanted to try to make mayo but was worried it would not come out right. Your directions are very detailed and easy so I will definitely make some now. Great tip on making it when you are going to be making salad so you can use most (all) of it at once.
As the girl on clean up duty, I'm really glad it's a one-container recipe! Lol!
So easy and so delicious!!! Mine was as thick and creamy as best foods, without the added thickener. I used Marianne’s avocado oil from Costco and room temp egg (just because I had them out for other recipe). Not sure if that was a factor in my success. I can’t believe how good it is!
Thanks. I always thought mayonnaise uses only egg yolks, oil and salt. The acid and mustard are new to me. Thanks.
Thank you so much, Joe! What a great and super easy mayo recipe. My first jar was perfect! I'll never buy the other stuff again 😄
Never tap on the side of a glass jar with something hard. It might chip and you then cause damage to your internals. Other than that thank you great recipe. Look forward to your other keto videos. Starting my keto journey next week.
I love, love, love this recipe. I have made it with avocado oil and with extra light olive oil and both turned out great. The olive oil one is a little thinner and works great to make my homemade poppyseed salad dressing. The avocado oil one makes a nice, thick, tasty mayo. I don't even need to use the xanthum gum in either of them. Thanks so much for sharing this recipe...its a gamechanger for sure.
That's a pretty easy recipe to make. I've never seen a spatula like the one that you used before.
Thanks for watching our video! I think we got the spatula on Amazon.
@@2krazyketos you are welcome. Thank you and I'll check out Amazon for the spatula.
Was just about to order the primal kitchen mayo, not anymore lol!
I hope this helps! If you try it, please let us know how it turns out! Thanks for watching our video!
That does look so easy that Rachel can make it. I use avoacdo mayo, but have not found one that I really like. I bought Sir Kensington's from Costco but it kinda tastes like miracle whip which I am not a fan of. Also have the chosen foods from a different costco, its okay. Gonna have to try and make my own and see how it goes.
Let us know how it turns out!
Shared video to the PHD group
I have doubled a butter mayo recipe and processed and a Bosch Stand Mixer. Made 2 pints, the recipe heats butter which pasterizes the egg. Might try this hear
Wow, so much easier than whisking like crazy. Thank you.
How much oil do you use for this recipe?
Wow awesome thank you so much for sharing :-)
Thanks so much for watching!
Do you think if you vacuum seal it, it would last longer?
I made this for the first time and it is a game changer! Always going to make my mayonnaise this way from now on!!
Thank you Joe, I made it now on to chicken salad!!!
Ive tried making mayo so many times but only succeeded once. It seemed to get expensive from wasting the ingredients (mainly the oil)! I will try one more time but we don’t use mayo very often except for chicken salad.
I tried and failed twice. No matter how carefully I followed Joe’s instructions, it just turned into a soupy mess. Avocado oil is too expensive to waste it cup after cup like this. 🥺
I just used your recipe but I used a light olive oil instead. It turned out great! I will make it with avocado oil soon. Thank you for such a great & easy recipe!
Wow…..thank you! Can’t wait to try it.
Awesome video!👏🏾👏🏾👏🏾👏🏾
Thank you so much for teaching me how to stay on the keto diet and how to make recipes too. 💕
You are so welcome!
I learned how to make mayo similar to these but haven't tried it with mustard or lemon juice added - just use the ACV. I will have to try this! I do it in the NutriBullet though
Ive been making this every week for months and its been perfect. However the last three times Ive made it its turned out really soupy! I was successfully making thick mayo, now its a mess and total loss of ingredients! I don’t understand what is happening! The only thing I can think of is is that I got a bad batch avocado oil somehow. Anyone else experienced this?
Thank you so much!!!
Absolutely delicious! Question, I want to try making bacon mayo. Have you all tried making it yet? If not I'm sure I'm not the only one who'd love your take.
yes we have, its delicious
I’m new.. Thank you for doing these Videos! ❤️
Welcome!!
What is recipe for blue cheese mayo
It's on our website
How long will this mayo last in the fridge, before I have to dump it and make a new batch! I want to use it in my Ranch Dressing mostly. I don't use mayo very often. I'll use in my cauliflower potato salad.
We usually have it for a couple weeks at least
I've made this twice and both times it came out well, today I made it again and I can't get it to firm up. Its still very liquidy after several minutes and I don't know how to fix it, but I also don't want to waste it!
Thank you so much for doing this video. I love Primal Mayo and so true about how expensive it is. So happy to see a video on how to make my own. Like you, I will probably have the small jar of Primal mayo around in case I do not have time to make my own. This is great thank you again for making this video !!! Love your alls stories and can completely relate to them. I have a question, can you freeze the homemade mayo?
Thanks for sharing!!
Can you use a hand mixer for this?
If you add a small amount of fermented plain yogurt mixed in and let it sit out at room temperature for 6 hours, the mayo will last for a month easily.
Looks easy enough! Thanks!
How much avocado oil?
New subscriber here. I’m liking what I’ve seen so far! I found you when I searched RUclips for Protein Noodle Lasagne. I can’t wait to try yours (I’ll be subbing in Keto Bechamel for the ricotta, since I don’t like ricotta). Hey, I have the same hand blender. What speed(s) did you use? Also have you succeeded with doubling or tripling this recipe?
Welcome to the family w kipp, thanks for subscribing!
yes, I've doubled the recipe in a large mason jar
I do not like primal kitchen Mayo at all and my husband who loves Hellman’s doesn’t either. I definitely prefer miracle whip. Do you think it’s the apple cider vinegar and I should stick with lemon juice?
I've tried 2 times to make this and it just doesn't thicken up!! Any ideas of what I am doing wrong? I've made it in the past and it was perfect. However, again in the past, this same thing happened. HELP and Thanks!!
Ive been making mayo for decades. Ever since the Good Eats episode that covered it. I never thought to add the egg white... whats that do to it?
The only downside is if you want to use cold pressed its very expensive.
How much of the oil for this recipe? I’m going to try this as soon as I get some more avocado oil.
1 cup of oil to 1 egg
2krazyketos just made this. 😱 so creamy!! Thank you for the fabulous recipe.
How much avocado oil
Thanks for making this! I’ve been looking to make my own. I love Blue Plate mayo, but of course I want to avoid the vegetable oil. Most recipes I found for homemade mayo only uses lemon, but distilled vinegar is high on the Blue Plate ingredient list. I’d like to make my own mayo that tastes similar to Blue Plate. Does your recipe taste similar to regular store bought mayo? & Do you think the type of vinegar used in the recipe matters? Another homemade recipe I found used White wine vinegar.
We definitely noticed a big taste difference using the apple cider vinegar and lemon juice. It definitely taste more like mayonnaise and less like Miracle Whip. If you try this, let us know how it turns out. Thanks for watching our video!
Definetly will keep you posted. Thx!
How safe is raw eggs in this? Is there a certain type of egg to use? Thanks, love you videos...
If you are concerned, you can purchase pastured eggs. Personally, raw egg yolks dont bother me. The risk of salmonella is very small. You have a greater chance of getting salmonella from flour products. I would only use pasture raised eggs though. Commercial eggs (the ones that $1 or $2 a dozen), including "cage free" come from chickens that live in horrible conditions.
Add fermented sour Kraut juices to keep it for 90 days
Thank you for your instructions. What kind of avocado oil did you use? I’m sorry if you mentioned it. 🤓
Whatever we find in the store. Usually chosen foods
@@2krazyketos thank you! 🤗
How much oil?
Does the egg need to be room temperature? I've made it 3 times perfectly but the last 3 times it's like water. Any Ideas?
It doesnt have to be but it help.
Took less than a minute but the flavor was off. Will try without xanthum gum next time. Fortunately the flavor is hidden when I made the blue cheese dressing.
what blender do you use
Kitchen Aide
I am embarrassed to say that it took me 3 times to finally get the mayo to stiffen up. The first two times I had to add another egg. I think I was moving the immersion blender too quickly and I let it stay put for a little while longer and it came out perfect - and I forgot the xantham gum this time too! Try, try again if it doesn't come out perfect the first (or second) time!
Yeah I'm having trouble too I have a thin container of stuff that I'm not sure I'm going to be able to eat in the refrigerator. Also though I don't have xanthan gum I only have some tapioca flour.
I gave up after two attempts. I triple checked everything before i made the second attempt and it was horrible soupy mess. Had to throw it all away. Immersion blender got so hot that i couldn’t hold it any longer. So sad 😞 🥺
my new blender doesn’t seem to do slow
Seriously this is not easy. I am on my 3rd fail.😮. It’s just liquid, it won’t thicken..and yes I followed your steps.. just the immersive blender is cheaper and quite old. Any ideas?
i tried this and mine did not thicken up. mine is all liquid. what did i do wrong?
you didnt emulsify the eggs properly and it broke
❤❤❤
Ingredients and amounts please
I won't want to eat raw eggs . Can I leave the egg out?
Eggs is how you make mayo. All mayo, even store bought, is made with Eggs. The vinegar or lemon juice in a recipe for mayonnaise using one cup of oil is high enough acidity to inhibit the growth of salmonella and kill them. Also remember, if there is salmonella, it is usually on the shell, not in the egg itself. The chance that you will get sick from eating mayo made from raw eggs is tiny. You have a great risk of getting hit by lightening, also by eating out in any restaurant. People eat sunny side up and over easy eggs every day and you rarely hear anything about it.
dude avocado oil is the best
How much avocado oil?…
I did not see how many carbs anywhere?
zero carbs. there is 1 carb in an egg but if you divide that by the servings, its zero
😀
HELP!!!! I’m so distraught at this point 🥺🥺🥺🥺 I tried this twice and couldn’t get anything more than a soupy mess. The egg would only emulsify a little and as the oil blended in, it just remained soupy. I had to stop because my brand new immersion blender ) that i bought just for this) got so hot that i couldn’t hold it anymore. I don’t understand. I watched this video twice before trying it in my own the first time. Then i watched it again before the second try. I double checked my measurements. Nothing helps 🥺
Try starting slower
@@2krazyketos i spent nearly 10 minutes trying to get it fully emulsified. Not sure how much slower i could go.
It is not easy to make lol. I did it successfully one time. Make sure it’s a room temperature egg. So, leave out for 20 mins? (The last time I drove 50 miles to a farm to get room temp farm eggs lol). Trap the egg. Yes. And I read add oil slowly while immersion blender is on…. Lord help me. I’m going to try again.
I just don’t understand the raw eggs. 🥴
How much oil😂
he is such a talker after one ingredient he yaps and the intro was 5 minutes long cause he was yappin rachel
I left.i got bored.too long intro
Two… minute… introduction… Joe… Zzz…
If you buy in bulk it gets even cheaper.