Yessss!!!!! After years of failed mayo doing it the careful slow way, yippee, this one never fails and is done in seconds! Karen is a magician 😊 Thank you!!!
this is the EXACT same method I use to make mayo. My friends say they can't get it to work but it only takes me 60 seconds. I even use the same ingredients as the video, except I add a little cream of tartar. It make the mayo more silky smooth. Usually make it on demand for tuna. It will keep 3 days in fridge.
@Violett Fem I just put in a tad of cream of tartar. Thats a little more than a dash but less than a dollop. I use a tall straight circular glass. holds about 18oz. I add 1 egg, 1/2 oil (olive oil, avocado, hemp, flavourless oil), 1 tsp of mustard powder (not enough to turn it yellow), dash of salt, dash of pepper, tad of cream of tartar (makes it silky shiny) sit immersion blender on bottom and pulse 3 times (enough to break up egg but before white part starts to emulsify). Turn blender on and pull up slowly drawing the while silky calf slavers up. They will stick to the sides of the glass. Will take maybe 30 seconds. Now you should have lite and fluffy mayo. I make it on-demand. Its enough to make maybe 6 tuna sandwiches.
Seriously I cannot believe how easy this was to make I already had all the ingredients in except the lemon juice but I used apple cider vinegar instead and it worked a treat. A healthy mayonnaise in literally seconds I can’t believe it. Thanks the Berg’s 😀
Found this and you list two whole eggs. Really frustrating as it never thickened so a waste of a lot of oil as I added more as you suggested. Looked at loads of other recipes and it should just be yolks.
@@dakotainthesky No, I'll really tell you from personal experience. I eat only homemade mayonnaise everyday from 1 year and a half and never gotten any problem. Just to mention, the egg is from my own hens.
@@dakotainthesky If the egg isn't pasteurized, be sure to wash it really well before cracking it. The danger come from pathogens on the shell that get into the whites/yolk after you crack it. Store bought eggs (for the most part) are pasteurized.
You want them to come over and make it for you for free too? You can ask your question without being a whiney, demanding, ungrateful (fill in your fav derogatory pronoun). "Thank you Dr. Berg and Karen! I really appreciate you providing these wonderful recipes without charging us anything!!💖 Can you tell me how long this delicious keto mayo lasts if stored properly? Thanks!!" Not that difficult. PS. It's "would have been " not " would of been".
Yessss!!!!! After years of failed mayo doing it the careful slow way, yippee, this one never fails and is done in seconds! Karen is a magician 😊 Thank you!!!
this is the EXACT same method I use to make mayo. My friends say they can't get it to work but it only takes me 60 seconds. I even use the same ingredients as the video, except I add a little cream of tartar. It make the mayo more silky smooth. Usually make it on demand for tuna. It will keep 3 days in fridge.
do you use extra virgin olive oil ?
@@zahraakansoh4348 yes I've used olive oil, hemp oil, avocado oil and tasteless sunflower oil.
@Violett Fem I just put in a tad of cream of tartar. Thats a little more than a dash but less than a dollop. I use a tall straight circular glass. holds about 18oz.
I add
1 egg,
1/2 oil (olive oil, avocado, hemp, flavourless oil),
1 tsp of mustard powder (not enough to turn it yellow),
dash of salt,
dash of pepper,
tad of cream of tartar (makes it silky shiny)
sit immersion blender on bottom and pulse 3 times (enough to break up egg but before white part starts to emulsify).
Turn blender on and pull up slowly drawing the while silky calf slavers up. They will stick to the sides of the glass. Will take maybe 30 seconds.
Now you should have lite and fluffy mayo. I make it on-demand. Its enough to make maybe 6 tuna sandwiches.
Seriously I cannot believe how easy this was to make I already had all the ingredients in except the lemon juice but I used apple cider vinegar instead and it worked a treat. A healthy mayonnaise in literally seconds I can’t believe it. Thanks the Berg’s 😀
I don't buy mayo anymore. It tastes MUCH better if you use AVOCADO oil instead. Also a pinch of red pepper adds extra flavour
What is red pepper, paprika?
Love you Karen and Dr berg
Thank you for the simplest Keto Recipes ☺️
Wow. Never buying Mayo in store
Wow I thought making Mayo was hard to make.. now I want to try making it.. thanks for this video 👏🏼👏🏼👏🏼
I add garlic and turmeric
I am grateful for this recipe. I will add garlic as well.
I was just looking for a mayo recipe, thanks!
Could you use pasteurized eggs instead of raw eggs? I just finished chemo treatments and eating raw eggs gets me worried.
Can I make this and store it in the fridge and how long will it last stored?
Dr Berg, can you tell me which olive oil brand this is? Can you give amazon link?
BRROO, VERGIL EATS HEALTHY??
@@SaltedMallows Of course, surprised? I'm disappointed. Where is your motivation !?
WHY MINE DID NOT WORK? DID YOU USE A FASTER MIXER? IT IS STILL LIQUID
Extra light olive oil is processed by heat. Is it healthy??
Does the olive oil (even thought it is extra light) leave a olive after taste?
Found this and you list two whole eggs. Really frustrating as it never thickened so a waste of a lot of oil as I added more as you suggested. Looked at loads of other recipes and it should just be yolks.
Is it ok to eat no cooked egg
Yes.
Carbs? Calories? 😊
So is the egg raw?
Yes, always.
Cooked egg can never make mayonnaise.
@@zlatto isn’t it unsafe to eat raw eggs?
@@dakotainthesky No, I'll really tell you from personal experience. I eat only homemade mayonnaise everyday from 1 year and a half and never gotten any problem. Just to mention, the egg is from my own hens.
@@zlatto ok thank you
@@dakotainthesky If the egg isn't pasteurized, be sure to wash it really well before cracking it. The danger come from pathogens on the shell that get into the whites/yolk after you crack it. Store bought eggs (for the most part) are pasteurized.
What’s next, a keto steak? All mayo is keto.
Super
It would of been nice to mention how long fresh made may keeps for.
You want them to come over and make it for you for free too?
You can ask your question without being a whiney, demanding, ungrateful (fill in your fav derogatory pronoun).
"Thank you Dr. Berg and Karen! I really appreciate you providing these wonderful recipes without charging us anything!!💖 Can you tell me how long this delicious keto mayo lasts if stored properly? Thanks!!"
Not that difficult.
PS. It's "would have been " not " would of been".
@@jcwoods2311 LOL
never ever have I ever managed to make olive oil mayo, it just won't set, so this is bs
The olive oil makes the mayo tastes weird. You need another oil.
I agree. Avocado oil works very well for mayonnaise. Extra virgin olive oil becomes very bitter when blended.
My preferred oil for mayo is extra light olive oil. It has no lingering taste compared to extra virgin olive oil and avocado oil.
It is extra light olive oil not the regular olive oil
Raw egg😮
what is dijo?
Dijon Mustard. A French style mustard made with white wine.