Macros for 1 tablespoon of mayonnaise, recipe makes 16: 124 calories 14.3 grams of fat 0 carbs 0.43 grams of protein 0 fiber GET THE KITCHEN GEAR I USE: avocado oil: amzn.to/2EWYiKt liquid measuring cup: amzn.to/2ESQbyn pyrex glass mixing bowls: amzn.to/2fLGQKe balloon whisk: amzn.to/2gQrztx pure unrefined salt: amzn.to/2TELyC5 hand stick blender: amzn.to/2xC9Ilr
FlavCity with Bobby Parrish The boat motor is actually the easiest and fastest way!!! You don’t have to drizzle the oil at all. I make mayo weekly and it takes 45 seconds. Add 1 cup of oil to a wide mouth mason jar or cup that came with your boat motor. Then crack in one whole egg (room temp or fridge cold-doesn’t matter) and let it sink to the bottom. Add any seasoning (i use salt, mustard powder and fresh lemon juice). Stick the boat motor in the jar with the blade resting on the very bottom. Turn it on and slowly raise it up through the jar as you see the mayo emulsifying. Then stir in water, lemon juice or more seasonings to taste and consistency. You will NEVER use the whisk or food processor ever again!
Emma Noah. I didn't believe my mayo would turn out fine the way u explain ur method, but I once made mayo this way and it came out so good. Only complain I have is, that it doesn't come out each time so thick. Do u know what I'm doing wrong? Tia
ud he Awesome! If it’s too thin, I would just use less oil! I typically do 1 cup of oil with 1 medium egg and don’t have to add any water to get a good mayo consistency. But if that is too thin with your oil and eggs, try 3/4 cup of oil or continue adjust the oil amount to get the right consistency (more oil = thinner mayo, less oil = thicker mayo).
Just made mayo with an immersion blender, avocado oil, a whole egg {yes, including the white) and a little vinegar. Just threw it all in a Mason jar. No drizzling. No splitting. No problem. Took maybe 20 seconds. No need to whip it by hand.
Yeah..... about that. I just literally made my first attempt at your method, using a high trafficked avacado mayo recipe website. The recipe was marked as "easy". Just wasted a cup of avacado oil, my energy, time, and money. Was to the letter on all the instructions. Made sure everything was at room temp. Measured everything precisely. But the result came out soupy and no broken mayo fix (I tried 3) would fix it. What the hell bobby
To control the flow of oil into the egg mixture I used a small zip lock bag with the corner cut ever so slightly in lieu of the cup. Hey, I learn as I go.
Made mine with a stand mixer, turned out thick and creamy. 1 c. Avocado oil, 1T white wine vinegar, salt and 2 egg yolks. Delicious. Add the oil 1/2T at a time.
Been making my own Mayo for a couple of years. I’ve used an immersion blender and it works fine, but I usually use the food processor. I have a Cuisinart and the pusher in the feed tube has a small hole in the bottom. I blend the yolks (2) and all the ingredients except the oil and blend for 3O seconds. I then add 1 3/4 cups of oil though the pusher in the feed tube. The pusher has a small hole in the bottom that allows the oil to drizzle in as I run the blender. Takes about 1 - 2 minutes and it comes out perfect every time. It always emulsifies perfectly, never breaks, and is fool proof. Yes it can be done by hand but you have to drizzle very slowly because you can’t mix it very fast by hand. 2 large egg yolks 2 Tbs white vinegar 1 Tbs warm water 1/2 tsp Dijon mustard 1/2 tsp sea salt 1 1/2 to 2 tsp sweetener ( not sugar) Mix 30 seconds Drizzle in 1 3/4 cups oil of choice - about 90 seconds to 2 minutes depending on viscosity of oil. Taste it and adjust seasoning to taste. More oil and its thicker or add small amount of water to thin it.
FlavCity - FYI, you don't need a big bowl to make the mayo. You can use a measuring cup like the one Dessi is using or a container similar in size to mix the ingredients. The smaller and narrower the container, the better. If you whisk the egg yoke with just the mustard first and alone - that's a good start in order to mix the oil in to emulsify it. If you add the lemon juice with the yoke in the beginning, it can be too liquidy which can cause the yolk and oil not to emulsify, especially in a big bowel. You don't have to pour the oil in very slowly with such small amounts. You can actually pour the oil in faster in larger amounts - just making sure that you are vigorously whisking the mixture and it's emulsifying. Once it's emulsified, add in salt and lemon juice and whisk well. It works and doesn't take a lot of time at all. The key is to use a smaller container.
Looks delicious! Instead of water, you can add whey for a product that lasts a bit longer in the fridge. If you do use whey, let it sit on the counter for a couple of hours before refrigerating. This was s my favorite technique from Nourishing Traditions by Sally Fallon.
I've tried the Vital Farms eggs Bobby recommends and I must say I'm totally disappointed. Weak shells, tiny eggs, pale yolks, just like the $1.79 eggs but brown and expensive. THAT is the mislead to customers.
Just discovered your channel and everything looks great. I just made my own avocado mayo (similar recipe) but made it in about 30 seconds with my immersion blender (aka boat motor). You just need a container that just fits the head of your blender. Put the egg, lemon juice, and mustard in first. Then the oil and let it sit for 15-30 seconds as you want the oil to sit on top. Add your blender slowly so it sits on the bottom of your container. Then turn on your blender and don't move it for a few seconds. Slowly tilt it around and slowly move it up and you got mayo without the workout 😁
You can do this in less than 20 seconds in a wide mouth glass pint jar with a stick blender. I've always made this with 1 tablespoon of apple cider vinegar. I will have to try it this way and see which one I prefer.
You can add ferment starter like from sour kraut or yogurt whey about a tablespoon for cup of oil and let ferment unrefrigerated for 3 days and it will last for several months in frig. Learned this from Carolyn on Homesteading family. Tried it and it worked great and did not affect the taste.
1 cup of avocado oil 1 room temperature egg yolk preferably pasture raised ½ teaspoon sea salt 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 2-3 tablespoons water
After wasting five eggs and two cups of avocado oil, I did it! I made homemade avocado mayo. It was so difficult. My arms are killing me. So glad I came to TH-cam and found your video. Thanks!
Nooooo! Haven't you heard about the 60-second mayo with the immersion blender? You put everything in, including a whole egg, and blend. It's sooooo easy! I make it all the time.
I used my whisk attachment on my hand blender to make this. I just like having a little more control over the rate at which the oil goes in. Came out great!
I made this, and it's leaps and bounds above store bought mayo at a fraction of the price. Add herbs, spices, chili paste, wasabi, garlic, and it's a gourmet sauce. This is a fridge staple!
First time I tried this I used a cheap $25 immersion blender. One pasture raised egg, 1/2 tsp salt, 1 tbsp apple cider vinegar, a squeeze of a lemon (abt 7 drops) and a cup of EVO olive oil. Not bad, a little bit of an olive oil taste, but when mixed lightly into a tuna fish mix, no probs. About 15 seconds.
I use a squeeze bottle to control each drop. Works great. You can draw a line on the bottle after measuring the cup the first time and after just fill bottle up to the line.
I know this vid is a year and some change old but i just bumped into it, first, finally someone who calls the eggs pasture raised, not pasteurized. Bravo sir. This mayo mix was by far the best i have made and i was not disappointed. Thank you for your hard and effort my man. Im subbing now.
My mom has an old trick for pouring faster, the oil has to be cold, really cold, if you pour more and faster it won’t separate, also put your bowl over ice. This trick totally works, I’ve doing mayo like this for years with the immersion blender. Thanks much for sharing.
I made mine in the blender,1 whole egg, 1tsp salt, 2tablespoons Apple cider vinegar, 1tsp dried mustard 1/4 cup Avocado oil mix with blender till blended then turn on blender add 1cup olive oil in a stream it firm ups fast, and tastes delicious so much faster than whisking, does not break.
I'm learning soooo much from you Bobby. One thing I love on my salad is ranch dressing but conventional types are so bad. Have you got a recipe for homemade Ranch that is very low carb?
Hey, I have a great recipe for mayonnaise that never breaks. I use 2 whole eggs, 2 cups of Avocado oil, 1tbsp of lemon Juice, 1 tsp of Mustard, any kind. Place all ingredients into a pint-size jar and blend with an immersion blender until whipped and thick. No oil breakage and foolproof. Very Good and cheap costing mayonnaise. Size ha/
Many food processors come with a smaller inner bowl and a plastic blade for small batches such as this. The plastic blade supposedly does not generate as much heat - and because the inner bowl sits way above the base there is less heat as well.
My dad is 81 , he was in charge of making mayo in our fam.Back in the days we only made mayo 2 times per year at Christmas and Easter . He mixed one egg raw and one boiled mixing with a wood spoon . A lot of patience needed.That’s why I can’t eat store bought mayo, it’s not normal for me and not really necessary.
I couldn’t understand why the mayonnaise wasn’t working, but I realized I “broke” it. You pointed out every technique error that was puzzling me! Olive oil is BAM DONE so I didn’t understand what was the problem. THANKS BUDDY!
If you have a stand mixer with a whisk attachment, it comes out perfectly with a LOT less stress. I just made a batch and it took no time at all. Used half of it to make that green sauce you find in Peruvian restaurants. Hit me up if you want the recipe. It's keto friendly and amazeballs on chicken and pork or as a salad dressing. Thanks for the recipe, Bobby!
ALWAYS make sure your egg is ROOM TEMPERATURE. I don't know why but I've done it both ways, when it was cold, the mixture broke while mixing. Now I always make sure it's room temp.
tl;dw: 1 egg yolk (free-range, pasture-raised etc, etc) .5 tsp salt 1 tbsp lemon juice 1 tsp dijon mustard Give it all a good mix 1 cup avocado oil Drip, drop and drizzle while whisking/blending 1 tbsp water halfway thru .5 tbsp water halfway thru if needed
I add a few drops of viatamin E oil mixed tocopherols ( check your pet food good oet food has vit E as a preservative) as a preservative... it keeps safely for week to 10 days
A hollandaise is the exact same emulsion like a mayonnaise it's only flavored differently and uses a different type of fat, butter. So I thought why not just cook the yolks like for a hollandaise, and then make a mayo and it worked and it tastes exactly the same as a raw egg mayo. Only a few things if you add the salt at the start while cooking the eggs it won't work, the emulsion is more tricky to form, you gotta start with a tablespoon of water per yolk, you gotta let the mixture come down to room temperature before you start whisking, if the cooked yolks are hot the emulsion won't form, you may need to add more water as you go because it thickens up more, but if you pay attention you will get the exact same thing as with the raw egg.
Great video. I make an avocado mayo recipe very similar to this in my Vitamix. It is not necessary to use two egg yolks if you use an entire single egg.
Thank you For all of your wonderful meals I’ve been on TH-cam for a long time looking for someone that match my taste buds there’s great cooks but nobody turn up the the flavor I love your channel keep cooking I will keep supporting
I made it along with you, it is delish! My shoulders were burning. I had to keep switching arms as I was the pourer as as well as wisking. I'm so glad I made it. Thanks guys! Peace, mad love !!
I have tried this using both the hand mixer and whisking by hand. The latter method certainly makes you feel like you've earned it! Kitchen workout gear? That could be a million dollar idea...
Yes!!! Let us know what eggs to buy and from what stores! Pretty please! Also I use the motor boat blender and do it in a couple of minutes! Works every time!
Immersion blender is so much easier!! Everything must be room temp. Put in cold eggs or cold oil and it won't work. BTW, this is Mediterranean way of eating friendly.
Love your. Channel, I look forward to your recipes and your videos. Very informative as well. Looking forward to the next one. Take care to both of you.
you don't actually need to whisk that much to emulsify the mayo which means you can actually pour a little more at a time and save a lot of whisking than shown in the video. personally it never breaks for me early so i know i'm never adding too much oil at the start. but sometimes when i thought there's enough mayo already no way it will break when i add more oil, it breaks when i add too much at the end... haha but you can always save a broken or runny mayo with a bit of water and another whisking bowl + some elbow grease.
Bobby, thank you so much had been looking forward viewing this particular vid since I love and miss cooking with mayo. I tried making it with bacon grease but didn't quite taste anything like mayo. I was great to use it to sauté veggies. Again thank you so much truly enjoy your vids and educating us to cook more nutritiously. God bless.
If you make the mayo, you're 95% of the way there already. Mix in roasted garlic, your favorite herbs, a drizzle of vinegar, and salt/pepper to taste, then thin it out if you want to with a little milk/buttermilk/cream/whatever, and you are there.
Much easier to make Avocado Oil Mayonnaise by putting the egg into a jar. Adding all the ingredients on top of that egg. Leave out the water. Then slowly put an immersion blender to the bottom of the jar and using the slow speed, start the blender and slowly raise and lower the immersion blender until blended. Here is the recipe and method. 1 large Egg (at room temperature) 1 tsp Dijon mustard 2 tsp Apple cider vinegar (or white vinegar if not paleo) 1/4 tsp Sea salt (or 1/2 tsp if you like saltier mayo) 1 cup Avocado oil 1. Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.) 2. Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir. 3. Pour the oil on top. Again, do not whisk or stir. 4. Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms. 5. Add contents of two probiotic capsules to mayo. Mix into the mayo. Leave on counter for 8 hours, then store in fridge. Adding the probiotic allows the mayo to last over a month in the fridge.
i love the idea of making my own avocado mayo, but if it only lasts 5-7 days, i don't see myself doing it. i only use mayonnaise once in a while so i don't mind the price.
Thanks for another awesome recipe! I just searched for "Healthy Homemade Mayo" & of course, yours came up on top! I'm going to make this today. I was just wondering, once you store it in the fridge for 5-7 days, does it separate? Do you need to re-whisk to mix it again once it's sat in the fridge for a few days? Or does it pretty much stay homogenized? Thanks! Great Video!
Hey Bobby! Any plans to make a ranch or avocado ranch dressing? Not really a lot of good options out there for those of us looking for a good quality dressing.
It's crazy - the number of "health food" products that still use the cheapest oils available. I feel like that is slowly changing, but you definitely still have to watch the labels like a hawk. Can't go wrong making the real deal at home.
I like your shirt. Still watching the video. More to say on the content soon. Watching you guys hand blend is starting to make me wonder if i will ever try this but you are selling it by listing the possibilities...aye you guys are still hand blending through me writing this comment....more to come...
@@BobbyParrish Every once in a while, ya gotta put down the machines and get your hands in there. Makes you feel like you've earned it. Old school indeed.
Bobby what don’t you know how to make from scratch??? 😂 I will definitely be trying this also, thanks. Good seeing your wife on video, you two work well together. Please show us how to make horseradish
Macros for 1 tablespoon of mayonnaise, recipe makes 16:
124 calories
14.3 grams of fat
0 carbs
0.43 grams of protein
0 fiber
GET THE KITCHEN GEAR I USE:
avocado oil: amzn.to/2EWYiKt
liquid measuring cup: amzn.to/2ESQbyn
pyrex glass mixing bowls: amzn.to/2fLGQKe
balloon whisk: amzn.to/2gQrztx
pure unrefined salt: amzn.to/2TELyC5
hand stick blender: amzn.to/2xC9Ilr
FlavCity with Bobby Parrish The boat motor is actually the easiest and fastest way!!! You don’t have to drizzle the oil at all. I make mayo weekly and it takes 45 seconds. Add 1 cup of oil to a wide mouth mason jar or cup that came with your boat motor. Then crack in one whole egg (room temp or fridge cold-doesn’t matter) and let it sink to the bottom. Add any seasoning (i use salt, mustard powder and fresh lemon juice). Stick the boat motor in the jar with the blade resting on the very bottom. Turn it on and slowly raise it up through the jar as you see the mayo emulsifying. Then stir in water, lemon juice or more seasonings to taste and consistency. You will NEVER use the whisk or food processor ever again!
Emma Noah. I didn't believe my mayo would turn out fine the way u explain ur method, but I once made mayo this way and it came out so good. Only complain I have is, that it doesn't come out each time so thick. Do u know what I'm doing wrong? Tia
ud he Awesome! If it’s too thin, I would just use less oil! I typically do 1 cup of oil with 1 medium egg and don’t have to add any water to get a good mayo consistency. But if that is too thin with your oil and eggs, try 3/4 cup of oil or continue adjust the oil amount to get the right consistency (more oil = thinner mayo, less oil = thicker mayo).
@@emmanoah9463 i will try that, but I love the old school way..texture is so great;)
How much money do you spend on food every week?
Just made mayo with an immersion blender, avocado oil, a whole egg {yes, including the white) and a little vinegar. Just threw it all in a Mason jar. No drizzling. No splitting. No problem. Took maybe 20 seconds. No need to whip it by hand.
Yeah..... about that.
I just literally made my first attempt at your method, using a high trafficked avacado mayo recipe website. The recipe was marked as "easy".
Just wasted a cup of avacado oil, my energy, time, and money. Was to the letter on all the instructions. Made sure everything was at room temp. Measured everything precisely.
But the result came out soupy and no broken mayo fix (I tried 3) would fix it. What the hell bobby
@@euphoricbacon same here pal, same here...
Same... I just made bland salad dressing...
I just made a watery mess hahah. But I didn't use his recipe . I am hoping that when I do use his recipe I wont be wasting avocado oil again
Just ignore all those Cry-Baby negative comments.you are doing great. some people should just stay out of the kitchen.
To control the flow of oil into the egg mixture I used a small zip lock bag with the corner cut ever so slightly in lieu of the cup. Hey, I learn as I go.
i really like that idea!
What a great idea
I use a container for sauce with a small hole (the one for mayo ketchup etc in most fastfood restaurants)
Awesome! Thanks for the pro tip!
Brill!
I made it in the food processor for the first time with one full egg. Came out great. No way I'm doing that by hand.
Lol!! It’s a good workout
Im doing it by hand rn, never again lol
As a kid I had these great ants who whipped and milked cows by hand. No way a little cookie thieving boy could escape their grip around my arm
Lol right!
@@mattiasdahlstrom2024 lol
Made mine with a stand mixer, turned out thick and creamy. 1 c. Avocado oil, 1T white wine vinegar, salt and 2 egg yolks. Delicious. Add the oil 1/2T at a time.
Been making my own Mayo for a couple of years. I’ve used an immersion blender and it works fine, but I usually use the food processor. I have a Cuisinart and the pusher in the feed tube has a small hole in the bottom. I blend the yolks (2) and all the ingredients except the oil and blend for 3O seconds. I then add 1 3/4 cups of oil though the pusher in the feed tube. The pusher has a small hole in the bottom that allows the oil to drizzle in as I run the blender. Takes about 1 - 2 minutes and it comes out perfect every time. It always emulsifies perfectly, never breaks, and is fool proof. Yes it can be done by hand but you have to drizzle very slowly because you can’t mix it very fast by hand.
2 large egg yolks
2 Tbs white vinegar
1 Tbs warm water
1/2 tsp Dijon mustard
1/2 tsp sea salt
1 1/2 to 2 tsp sweetener ( not sugar)
Mix 30 seconds
Drizzle in 1 3/4 cups oil of choice - about 90 seconds to 2 minutes depending on viscosity of oil.
Taste it and adjust seasoning to taste. More oil and its thicker or add small amount of water to thin it.
A helpful tip is to add salt after. The emulsification is much less likely to break without the salt
FlavCity - FYI, you don't need a big bowl to make the mayo. You can use a measuring cup like the one Dessi is using or a container similar in size to mix the ingredients. The smaller and narrower the container, the better. If you whisk the egg yoke with just the mustard first and alone - that's a good start in order to mix the oil in to emulsify it.
If you add the lemon juice with the yoke in the beginning, it can be too liquidy which can cause the yolk and oil not to emulsify, especially in a big bowel. You don't have to pour the oil in very slowly with such small amounts.
You can actually pour the oil in faster in larger amounts - just making sure that you are vigorously whisking the mixture and it's emulsifying. Once it's emulsified, add in salt and lemon juice and whisk well. It works and doesn't take a lot of time at all. The key is to use a smaller container.
I made it for the first time his way and it came out liquidy, can i still eat it?
Looks delicious! Instead of water, you can add whey for a product that lasts a bit longer in the fridge. If you do use whey, let it sit on the counter for a couple of hours before refrigerating. This was s my favorite technique from Nourishing Traditions by Sally Fallon.
Bobby, how about a homemade salad dressing series...
Would Love it❗👍🏻💗
I third this.
I also think that is a great idea
Yes Ranch dressing!
Yes do it
Interesting. I use 2 egg yolks with 1 cup of oil it it comes out perfect! I've been doing it for years. Plus, I also add vinegar with my lemon juice.
What if you added 1 or 2 more yolks? Does that make it super thick?
@@TheActiveLifeLived, I don't know. I've never tried that. I'm sure it would be extra yellow and probably a lot richer.
Pour everything in a mason jar and use the "boat motor" and it doesn't break. Do it all the time.
@@bigtpulley2036, what is the "boat motor?"
@@taylorvanbuskirk8040 in the video he refers to his immersion blender as a boat motor
Yes to pasture raised! I am currently writing my senior thesis on the economics of the egg industry and how they are misleading consumers
yes indeed!! making a video about that this week..
I've tried the Vital Farms eggs Bobby recommends and I must say I'm totally disappointed. Weak shells, tiny eggs, pale yolks, just like the $1.79 eggs but brown and expensive. THAT is the mislead to customers.
eckankar they must have some sort of return policy
@@eckankar7756 Interesting... have you found a brand or variety that you would recommend?
Organic pasture raised 😊
Just discovered your channel and everything looks great. I just made my own avocado mayo (similar recipe) but made it in about 30 seconds with my immersion blender (aka boat motor). You just need a container that just fits the head of your blender. Put the egg, lemon juice, and mustard in first. Then the oil and let it sit for 15-30 seconds as you want the oil to sit on top. Add your blender slowly so it sits on the bottom of your container. Then turn on your blender and don't move it for a few seconds. Slowly tilt it around and slowly move it up and you got mayo without the workout 😁
👍🏼
Great tip! Thank You!
You can do this in less than 20 seconds in a wide mouth glass pint jar with a stick blender. I've always made this with 1 tablespoon of apple cider vinegar. I will have to try it this way and see which one I prefer.
You can add ferment starter like from sour kraut or yogurt whey about a tablespoon for cup of oil and let ferment unrefrigerated for 3 days and it will last for several months in frig. Learned this from Carolyn on Homesteading family. Tried it and it worked great and did not affect the taste.
1 cup of avocado oil
1 room temperature egg yolk preferably pasture raised
½ teaspoon sea salt
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2-3 tablespoons water
I combine my home made mayo with heavy cream and vinegar + spices to make ranch dressing, it is very good.
HOW MUCH OF EACH PLEASE?
After wasting five eggs and two cups of avocado oil, I did it! I made homemade avocado mayo. It was so difficult. My arms are killing me. So glad I came to TH-cam and found your video. Thanks!
Nooooo! Haven't you heard about the 60-second mayo with the immersion blender? You put everything in, including a whole egg, and blend. It's sooooo easy! I make it all the time.
I used my whisk attachment on my hand blender to make this. I just like having a little more control over the rate at which the oil goes in. Came out great!
I made this, and it's leaps and bounds above store bought mayo at a fraction of the price. Add herbs, spices, chili paste, wasabi, garlic, and it's a gourmet sauce. This is a fridge staple!
First time I tried this I used a cheap $25 immersion blender. One pasture raised egg, 1/2 tsp salt, 1 tbsp apple cider vinegar, a squeeze of a lemon (abt 7 drops) and a cup of EVO olive oil. Not bad, a little bit of an olive oil taste, but when mixed lightly into a tuna fish mix, no probs. About 15 seconds.
I use a squeeze bottle to control each drop. Works great. You can draw a line on the bottle after measuring the cup the first time and after just fill bottle up to the line.
smart.
Smart!
I know this vid is a year and some change old but i just bumped into it, first, finally someone who calls the eggs pasture raised, not pasteurized. Bravo sir. This mayo mix was by far the best i have made and i was not disappointed. Thank you for your hard and effort my man. Im subbing now.
Yeah, this stuff is pretty incredible. I mixed in some chili paste, roasted garlic, lime juice, and cilantro and got a great zippy spicy garlic mayo.
My mom has an old trick for pouring faster, the oil has to be cold, really cold, if you pour more and faster it won’t separate, also put your bowl over ice. This trick totally works, I’ve doing mayo like this for years with the immersion blender. Thanks much for sharing.
👍🏼interesting!
I made mine in the blender,1 whole egg, 1tsp salt, 2tablespoons Apple cider vinegar, 1tsp dried mustard 1/4 cup Avocado oil mix with blender till blended then turn on blender add 1cup olive oil in a stream it firm ups fast, and tastes delicious so much faster than whisking, does not break.
I just made a batch with my hand held blender and whisk attachment. Delicious 🤤
I'm learning soooo much from you Bobby. One thing I love on my salad is ranch dressing but conventional types are so bad. Have you got a recipe for homemade Ranch that is very low carb?
Hey, I have a great recipe for mayonnaise that never breaks. I use 2 whole eggs, 2 cups of Avocado oil, 1tbsp of lemon Juice, 1 tsp of
Mustard, any kind. Place all ingredients into a pint-size jar and blend with an immersion blender until whipped and thick. No oil
breakage and foolproof. Very
Good and cheap costing mayonnaise.
Size ha/
georgia adams that’s how I do mine too (without the mustard)
👍🏼
👍🏼
How long does this fresh mayo last in the refrigerator?
how is it no oil?
I actually used my small food processor, which is perfect. :-) Easy Peasy! Thanks for the video!
Many food processors come with a smaller inner bowl and a plastic blade for small batches such as this. The plastic blade supposedly does not generate as much heat - and because the inner bowl sits way above the base there is less heat as well.
Hey, It is much easier to make mayo with a stick blender, it takes about one minute!👍😊🙏🌹💖
My dad is 81 , he was in charge of making mayo in our fam.Back in the days we only made mayo 2 times per year at Christmas and Easter .
He mixed one egg raw and one boiled mixing with a wood spoon . A lot of patience needed.That’s why I can’t eat store bought mayo, it’s not normal for me and not really necessary.
I use one yolk in the small work bowl of my large processor. Comes out perfectly.
To do it the easy way, use an immersion blender and put the oil in first, then all the other things get added and then crank the blender. Easy peasy
Simple. Easy. Clean! Love this!
Are you guys expecting!?
I was thinking the same thing
;)
This is great! Thank you! I love healthy avocado oil mayonnaise, but I was so bummed at how much it costs! Very excited about trying your recipe!
I couldn’t understand why the mayonnaise wasn’t working, but I realized I “broke” it.
You pointed out every technique error that was puzzling me!
Olive oil is BAM DONE so I didn’t understand what was the problem.
THANKS BUDDY!
If you have a stand mixer with a whisk attachment, it comes out perfectly with a LOT less stress. I just made a batch and it took no time at all. Used half of it to make that green sauce you find in Peruvian restaurants. Hit me up if you want the recipe. It's keto friendly and amazeballs on chicken and pork or as a salad dressing.
Thanks for the recipe, Bobby!
ALWAYS make sure your egg is ROOM TEMPERATURE. I don't know why but I've done it both ways, when it was cold, the mixture broke while mixing. Now I always make sure it's room temp.
tl;dw:
1 egg yolk (free-range, pasture-raised etc, etc)
.5 tsp salt
1 tbsp lemon juice
1 tsp dijon mustard
Give it all a good mix
1 cup avocado oil
Drip, drop and drizzle while whisking/blending
1 tbsp water halfway thru
.5 tbsp water halfway thru if needed
The immersion blender is the ONLY way to go.
Try this, in a ball jar, add all ingredients, put in your emersion blender and it's done in about 30 seconds. Unless you like the excersise.
love all you do for the keto folks!
I add a few drops of viatamin E oil mixed tocopherols ( check your pet food good oet food has vit E as a preservative) as a preservative... it keeps safely for week to 10 days
I use this on sandwiches and as coleslaw. You can add fresh dill to it too or even pickle juice.
Can't hardly wait to give this a try!! Thank you so much for all the advice you give!
A hollandaise is the exact same emulsion like a mayonnaise it's only flavored differently and uses a different type of fat, butter. So I thought why not just cook the yolks like for a hollandaise, and then make a mayo and it worked and it tastes exactly the same as a raw egg mayo. Only a few things if you add the salt at the start while cooking the eggs it won't work, the emulsion is more tricky to form, you gotta start with a tablespoon of water per yolk, you gotta let the mixture come down to room temperature before you start whisking, if the cooked yolks are hot the emulsion won't form, you may need to add more water as you go because it thickens up more, but if you pay attention you will get the exact same thing as with the raw egg.
All of the avocado oil mayo here is cut with canola oil. Definitely gonna make this
i know!!i will about that in the target haul video coming next weekend..its criminal!
@@BobbyParrish it drives me nuts lol. I've had so many friends be like but the avocado margarine, it's healthier. And I'm just like girl no!
Kudos to the lovely assistant Dessi. And 6:25 what a Fantastic idea! I love chicken salad sandwiches! Thanks for all the ideas!
Great video. I make an avocado mayo recipe very similar to this in my Vitamix. It is not necessary to use two egg yolks if you use an entire single egg.
Hello!!!
Immersion blender for me!!! lol
In the USA, ALL store bought eggs are pasteurized.
Thank you For all of your wonderful meals I’ve been on TH-cam for a long time looking for someone that match my taste buds there’s great cooks but nobody turn up the the flavor I love your channel keep cooking I will keep supporting
you rock yamar..thanks so much!
me too.
Even at CostCo, my large free range eggs (2) was $0.40 an egg plus organic extra virgin olive at $0.50/Oz, not bad plus labor. (:
I made it along with you, it is delish! My shoulders were burning. I had to keep switching arms as I was the pourer as as well as wisking. I'm so glad I made it. Thanks guys! Peace, mad love !!
I have tried this using both the hand mixer and whisking by hand. The latter method certainly makes you feel like you've earned it! Kitchen workout gear? That could be a million dollar idea...
This looks amazing thank you i will be making this. I cant get over that the store bought is 6.66 im sorry i laughed to heard at that
go to Trader Joes their close to home made is close to that ?
@@gladlisa1 yes but it's made with sunflower oil.
I will use just the immersion blender 😂😂😂😂 I can’t wait to make this thank you
The lemon juice will give the egg what is known as a chemical cook. Safe to eat.
If you add 2 tablespoons of juice from home fermented sauerkraut, instead of the water, it will keep in the fridge indefinitely
Thank you for the video, Vita Mix blender does runs slow enough to make avocado mayo.
If one adds fermented ingredient such as picked lemon juice, plain yogurt, then the may will last weeks. Some Chefs call it chemical cooking.
Yes!!! Let us know what eggs to buy and from what stores! Pretty please! Also I use the motor boat blender and do it in a couple of minutes! Works every time!
egg video is being shot this week!!! team boat motor ;)
Immersion blender is so much easier!! Everything must be room temp. Put in cold eggs or cold oil and it won't work. BTW, this is Mediterranean way of eating friendly.
I royally screwed up my mayo making technique last night so i cannot wait to try this!!! Thank you!
Love your. Channel, I look forward to your recipes and your videos. Very informative as well. Looking forward to the next one. Take care to both of you.
thanks Cheryl!
you don't actually need to whisk that much to emulsify the mayo which means you can actually pour a little more at a time and save a lot of whisking than shown in the video. personally it never breaks for me early so i know i'm never adding too much oil at the start. but sometimes when i thought there's enough mayo already no way it will break when i add more oil, it breaks when i add too much at the end... haha but you can always save a broken or runny mayo with a bit of water and another whisking bowl + some elbow grease.
Perfect for keto tuna salad and salmon salad
That mayo jar on your counter is a fortune here. Great recipe. Thanks
Wow! This was interesting! I have to try this.... Great video! 🎊🎉☺
Looks so good 😊
I do use avocado Mayo
When I finished my Mayo, I’ll make this Homemade Avocado 🥑 Mayo
Bobby, thank you so much had been looking forward viewing this particular vid since I love and miss cooking with mayo. I tried making it with bacon grease but didn't quite taste anything like mayo. I was great to use it to sauté veggies. Again thank you so much truly enjoy your vids and educating us to cook more nutritiously. God bless.
u r so sweet Maria..thanks so much!!
Shared this with my mom as well we are both doing keto
Thank you so much for this recipe and the macros. I can't wait to try it. Keep up the great work!
u r most welcome!
Your shirts always make me smile
WILL TRY THIS SIMPLE RECIPE. THANKS
Love when Desi makes an appearance!!!
much more Dessi coming soon ;)
Looks good. I'd probably crush a clove or two of garlic in a mortar and pestle then toss it in myself.
i approve ;)
... and When you don’t feel your arm anymore it’s done guys!
LOL!
My mayo was orange due to the pasturized egg. It didn't need the water. Hope I did it right!!
Get a emerson blender Target $20. Worth it!
Works a lot better if you pour the egg into the oil then mix.
The 3 of you make such a great team. Dessi is FlavCity's Vanna White. Good job.Love this recipe. Thank you.
Please please please make keto friendly salad dressings! Thank you!
Olive oil or avocado oil with some apple cider vinegar and good quality salt with some fresh garlic and that's it🙈🙈🙈🙈🙈👍👍👍
yes..great idea!!
Keto thousand island dressing p lease
If you make the mayo, you're 95% of the way there already. Mix in roasted garlic, your favorite herbs, a drizzle of vinegar, and salt/pepper to taste, then thin it out if you want to with a little milk/buttermilk/cream/whatever, and you are there.
Bobby looks delicious! 😀 A lil of a workout but worth it! Thank You! 👏
defo worth the workout ;)
Much easier to make Avocado Oil Mayonnaise by putting the egg into a jar. Adding all the ingredients on top of that egg. Leave out the water. Then slowly put an immersion blender to the bottom of the jar and using the slow speed, start the blender and slowly raise and lower the immersion blender until blended. Here is the recipe and method.
1 large Egg (at room temperature)
1 tsp Dijon mustard
2 tsp Apple cider vinegar (or white vinegar if not paleo)
1/4 tsp Sea salt (or 1/2 tsp if you like saltier mayo)
1 cup Avocado oil
1. Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
2. Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
3. Pour the oil on top. Again, do not whisk or stir.
4. Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
5. Add contents of two probiotic capsules to mayo. Mix into the mayo. Leave on counter for 8 hours, then store in fridge.
Adding the probiotic allows the mayo to last over a month in the fridge.
i love the idea of making my own avocado mayo, but if it only lasts 5-7 days, i don't see myself doing it. i only use mayonnaise once in a while so i don't mind the price.
use pasteurized eggs..will last 4 weeks!
@@BobbyParrish ...and if you have a Sous Vide or an Instant pot with Sous vide function, you can pasteurize your own eggs!
I add a drop or two of liquid stevia to get a more best foods Mayo taste. Delish
You must have a mic in my house! I literally wasJUST saying I need a mayo substitute! 😩 Your videos are the best man!
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Great 👍 shirt Bobby and recipe for avo mayo 👍♥️🙏😎
Bobby, are you guys expecting? Dean is glowing!
check the latest video (from this past Sunday)! :)
l use a hand blender that comes with its own beaker. makes mayo in 2 minutes. you did not say if you use cold pressed or organic avocado oil.
After 3 attempts with other reciped I finally was successful with this recipe and yes its yummy!!!
Made this on Sunday! It was perfect. Thank you for sharing this. Keep them coming.
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Thanks for another awesome recipe! I just searched for "Healthy Homemade Mayo" & of course, yours came up on top! I'm going to make this today. I was just wondering, once you store it in the fridge for 5-7 days, does it separate? Do you need to re-whisk to mix it again once it's sat in the fridge for a few days? Or does it pretty much stay homogenized? Thanks! Great Video!
Hey Bobby! Any plans to make a ranch or avocado ranch dressing? Not really a lot of good options out there for those of us looking for a good quality dressing.
I'm making my own mayo salad dressing using an online recipe b/c all the store-bought dressings start with toxic soybean oil.........ALL OF THEM!
It's crazy - the number of "health food" products that still use the cheapest oils available. I feel like that is slowly changing, but you definitely still have to watch the labels like a hawk. Can't go wrong making the real deal at home.
Good bless Bobby, Dessi, Art and Rose above all
I like your shirt. Still watching the video. More to say on the content soon. Watching you guys hand blend is starting to make me wonder if i will ever try this but you are selling it by listing the possibilities...aye you guys are still hand blending through me writing this comment....more to come...
ha!!! we a re on team whisk..old school.
@@BobbyParrish Every once in a while, ya gotta put down the machines and get your hands in there. Makes you feel like you've earned it. Old school indeed.
Bobby what don’t you know how to make from scratch??? 😂 I will definitely be trying this also, thanks.
Good seeing your wife on video, you two work well together.
Please show us how to make horseradish
Thanks!
Hmm I wonder if you swapped out the lemon juice for vinegar if it would keep for another week!
Bobby! I made this and I mixed some home-made green salsa and oh boy!! Is the best thing ever :o
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