As you do these recipes, you should think about writing them down and taking pictures of the finished product because at some point, you’ll have enough to create a cookbook just a thought love your show
Thanks, I'm so glad you are enjoying the videos! I have started writing them down on a blog over at www.apinchofpatience.com but a book is a great idea! Maybe I can put together a free ebook someday with the most popular recipes 😀
Thank you so very much for your educational content. One of the very best "how to" videos I have seen yet on mayo. God bless you and yours from South Africa.
LOL! Well, I thought for sure that when you sank the blender into the full pint jar it was just going to blow everything out the top of the jar. I am thrilled that it did not happen to you. This video was so timely for me. I have lately developed a craving for potato salad but I was reluctant to use store-bought mayo. Your video has inspired me to take on this ingrediant and make it my own. Thank you sooooo much for this one. Now it's on to watching your tallow video.
Lol yeah the first few times I used the immersion blender I was terrified of an explosion 🫣 but I found pretty quickly that unless I get the blades way too close to the surface, it isn't an issue at all! I'm so glad to hear it was a timely release for you! Best wishes my friend, and happy potato salad making!
I remember someone trying to make mayo with an animal fat, and they had tons of trouble. And all they had to do was heat it til it liquefied. This is a valuable video, especially for those of us who love mayonnaise.
I have made mayo with this method may times and love it. The addition of the sauerkraut juice is great! Nice fall day in Ohio and what a petfect time for homemade mayo!
Thank you. The sauerkraut tip was a game changer. I have made sauerkraut and homemade mayonnaise for a long time. I never thought about using the good bacteria from the sauerkraut to help prolong the shelf life of my mayonnaise. The learning curve never ends. 😊
Great video! We don't use a lot of mayo at our house, maybe a quart jar in a year, but it would be nice to make some. I didn't bother before because i knew we wouldn't use it up quickly enough. But now that i onow ti add some fermentation to it ti have it last longer, I'm tempted to give it a try.
I make my own with 1 egg and avocado oil,and 1 T. Yogurt juice .The whey ,that collects on the top when it sits. I use a stick blender in a Mason jar .
I use light tasting olive oil. A friend said to use bacon fat, which I found disgusting. Red wine vinegar is nice. I don’t make it often, because I just can’t eat a batch in under a week. I separate my egg to help it emulsify. I add in the white afterwards to thin it out a bit, because it’s like paste if I don’t Could you just use a probiotic pill for a preservative? I don’t have cultured anything…
I'm really not sure how well a pill would work, a small jar of raw kraut keeps for a very long time in the back of the fridge so that's what I'd suggest using if you don't have something already on hand.
I enjoyed this video and will be trying to make this soon. I have an abundance of quail eggs and they have a much higher yolk to white ratio. To get the equivalent of 2 chicken eggs, I'd probably have to use 8 - 10 quail eggs. Would you still recommend separating some of them and using less white with a liquid oil?
I'm so glad you enjoyed this one! I have not ever used quail eggs so my first thought would be to do a small test batch and see what you think! Maybe do 1/4 cup oil with 2 whole quail eggs and then try 1/4 cup oil with 1 whole and two yolks or something similar then you can do a side by side and see what you enjoy best.
I just made this. It tastes great. But it seems to be seperating out. I added a little more mustard but to no avail. I used olive oil, 3 room temp yolks, and acc for the acid. It is liquidy. Are you sipposed to mix it until thuck like whipped cream? I would appreciate the advice.
Yes, my girls and I are especially fond of red cabage kraut! I sometimes like to make one a little sweet with some shredded apple and caraway or fenel seed, and sometimes add garlic to a batch for a "spicy" option too! ruclips.net/video/unumFDEjWE8/видео.html
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As you do these recipes, you should think about writing them down and taking pictures of the finished product because at some point, you’ll have enough to create a cookbook just a thought love your show
Thanks, I'm so glad you are enjoying the videos! I have started writing them down on a blog over at www.apinchofpatience.com but a book is a great idea! Maybe I can put together a free ebook someday with the most popular recipes 😀
Thank you so very much for your educational content. One of the very best "how to" videos I have seen yet on mayo. God bless you and yours from South Africa.
LOL! Well, I thought for sure that when you sank the blender into the full pint jar it was just going to blow everything out the top of the jar. I am thrilled that it did not happen to you. This video was so timely for me. I have lately developed a craving for potato salad but I was reluctant to use store-bought mayo. Your video has inspired me to take on this ingrediant and make it my own. Thank you sooooo much for this one. Now it's on to watching your tallow video.
Lol yeah the first few times I used the immersion blender I was terrified of an explosion 🫣 but I found pretty quickly that unless I get the blades way too close to the surface, it isn't an issue at all!
I'm so glad to hear it was a timely release for you!
Best wishes my friend, and happy potato salad making!
I've been thinking about making mayo but this step by step makes it easy get a grasp on it. ❤
I remember someone trying to make mayo with an animal fat, and they had tons of trouble. And all they had to do was heat it til it liquefied. This is a valuable video, especially for those of us who love mayonnaise.
Melting makes all the difference! It just won't want to emulsify when it's solid, same for coconut oil. I'm glad you found this helpful!
I have made mayo with this method may times and love it. The addition of the sauerkraut juice is great! Nice fall day in Ohio and what a petfect time for homemade mayo!
Very nice presentation, thank you.
Love my kitchenaid blender. I have a lot of tuna that could use some mayo. Too much garbage inn store bought. Thank you for sharing 🙂
Thank you. The sauerkraut tip was a game changer. I have made sauerkraut and homemade mayonnaise for a long time. I never thought about using the good bacteria from the sauerkraut to help prolong the shelf life of my mayonnaise. The learning curve never ends. 😊
I haven't tried making mayo with tallow! Great idea!
So glad I found your channel...........
I often wondered how it would work with lard. Thank you. I might even try tallow. Love your relaxed, calm style of presentation.
Simple. Amazing. Thanks!
I love your work sweetheart 😊
Thank you so much 😀
Great video as usual!
Great video! We don't use a lot of mayo at our house, maybe a quart jar in a year, but it would be nice to make some. I didn't bother before because i knew we wouldn't use it up quickly enough. But now that i onow ti add some fermentation to it ti have it last longer, I'm tempted to give it a try.
Thank you, I'm glad to hear you enjoyed the video and may give it a try!
Awesome video ❤️
Thanks!
Just love your videos thanks
I'm so glad 💕 thank you!
Wonderful ideas!❤
Love your videos, great explanations, glad I found your channel. Keep making more… Thanks!!
Thank you! I'm so glad to hear it!
thank you
I make my own with 1 egg and avocado oil,and 1 T. Yogurt juice .The whey ,that collects on the top when it sits. I use a stick blender in a Mason jar .
Awesome! Thanks for sharing :)
I’m so curious to see what tallow mayo tastes like! Guess that’s what I’ll be trying this week! Thanks 😊
It is unique, but I enjoy it and its a great fit for folks on carnivore! Let me know what you think when you make it!
thank-you so much!
Glad you enjoyed!
I love your videos.
I'm so glad to hear it!
The biggest emersion blender I used was about to your waist in a resort kitchen 😂. It needed a kickstand
Oh wow! Comercial scale appliances are wild sometimes. 😅
What about a little raw kefir for the inoculation?
I haven't tried using the actual kefir, but I've used whey from making kefir "dream cheese" it worked great!
Awsome
I use light tasting olive oil. A friend said to use bacon fat, which I found disgusting. Red wine vinegar is nice. I don’t make it often, because I just can’t eat a batch in under a week. I separate my egg to help it emulsify. I add in the white afterwards to thin it out a bit, because it’s like paste if I don’t
Could you just use a probiotic pill for a preservative? I don’t have cultured anything…
I'm really not sure how well a pill would work, a small jar of raw kraut keeps for a very long time in the back of the fridge so that's what I'd suggest using if you don't have something already on hand.
Yogurt whey is also good option
I enjoyed this video and will be trying to make this soon. I have an abundance of quail eggs and they have a much higher yolk to white ratio. To get the equivalent of 2 chicken eggs, I'd probably have to use 8 - 10 quail eggs. Would you still recommend separating some of them and using less white with a liquid oil?
I'm so glad you enjoyed this one! I have not ever used quail eggs so my first thought would be to do a small test batch and see what you think! Maybe do 1/4 cup oil with 2 whole quail eggs and then try 1/4 cup oil with 1 whole and two yolks or something similar then you can do a side by side and see what you enjoy best.
I just made this. It tastes great. But it seems to be seperating out. I added a little more mustard but to no avail. I used olive oil, 3 room temp yolks, and acc for the acid. It is liquidy. Are you sipposed to mix it until thuck like whipped cream? I would appreciate the advice.
Blend it until it emulsifies and then refridgerate (after optional fermentation step) it should thicken and set up in the fridge!
Now you have to be aware of the Bioengineered ingredients they’re putting into so many things. Love your channel.
So true! And thank you, I'm so glad you are enjoying the channel!
Sorry but that doesn't look like mayonnaise it might taste good but that's not what I put on my sandwich
If you make it with a liquid oil, it is a more familiar texture!
Great recipe was that purple cabbage to make the red sauerkraut ? If so do you have a recipe for that thank you
Yes, my girls and I are especially fond of red cabage kraut! I sometimes like to make one a little sweet with some shredded apple and caraway or fenel seed, and sometimes add garlic to a batch for a "spicy" option too! ruclips.net/video/unumFDEjWE8/видео.html