This better than the vid i had watched. Unlike other vids they just put everything in one bowl then mix mix. They never mention how the every ingredients will work or how to properly add the oil 😆
This video was really helpful. I've tried making mayonnaise 5 times and I've failed. But, your video showed it takes patience, and following your step-by-step instructions make my 6th mayonnaise attempt a complete success!!!! Thank you very much for taking the time to make this instructional video.
I donno how to thank you.. after making zillions of attempts i was able to make mayonnaise successfully .. not only was i able to make it but it was so tasty .. tastes so much better than the pre made stuff.. So thank you so much it was so good and as i said... i cant thank you enough.. God bless you.. lovely voice and narration by the way,, please make more recipes ....
I'm an American, and just by listening to your voice, I thought you were a British Aristocrat! I wish I could speak English like you. Thank you so much.
A very clear instructional video. I have made this with the smaller goblet of the processor using your recipe and it blends well (I didn't use the large bowl for the reasons you have stated). I have also made this with the electric whisk, it actually comes out much better this way because the processor tends to make a more softer mixture, whereas the whisk makes a lovely wobbly mass. You have a beautiful clear speaking voice!
I have been having the hardest time making fresh mayo b/c I was using one yolk, I added the second, had some patience and this recipe actually worked! :)
You are amazing. Thank you, thank you! . I wasted 4 eggs and probably an hour, trying to do this. I mixed everything together 😂😂😂 it never became mayonnaise..just a weird egg soup. I really want mayo on my burger. As soon as my eggs warm to room temp, I'm gonna try again.
Just a little FYI. Look for Eggs that have been pasteurized. When you make your mayo it is good up to the expiration date on the egg cartoon. So if your egg carton says it will expire in three weeks then your mayo is good for three weeks. If you are only a week away from the expiration date then it will last only a week.
You make your mayonnaise the same way I do. And it is about the same thickness too. Great demonstration and great video. I really enjoyed watching it. I started using one of those squirt bottles because the oil was running down the sides of my measuring cup.
Wow! Such a very well made upload, very professional indeed! And your voice, I could listen all day to that beautiful melodious voice of yours and never tire! Uprated, thank you for sharing this yummy recipe for homemade mayonnaise, sending you greetings from Mexico! :)
USA - Texas - 12:15 PM I made your recipe. It came out smooth but I would like it thicker, then, went to your recipe AND LoL I added 1 yolk . Can I add the other ((Whisk yolk )) to my finished mayonnaise. Please let me know. I messed it up my mayonnaise 😢
I have been making my own mayonnaise like this for many years now. Why is it recommended that the eggs are separated and only the yolk used. I use whole eggs including the albumen. Tastes brilliant and keeps for two weeks in the fridge in a sealed container.
If you notice, like me she did leave some of the white. I think the mayonnaise is too thin when the whole egg is used and that is why most of the white is drained away. I started making mayonnaise before I even knew there was a You Tube. But, I perfected a mayonnaise recipe that I really love about 3 years ago. I won't even buy that nasty stuff in the stores anymore.
@@ketokarbs3671 You can follow the recipe in the video. You don't have to put mustard in it either. But I suggest you emulsify the oil and the beaten egg with a little white, before anything is added and make sure your salt and sugar is well dissolved in water when you add it to the emulsified egg and oil. If you make 2 cups like I do than it's a good idea to stop when you see the mixture getting too thick and then add about 1/3 of the liquid each time. If you want your mayonnaise to last in frig for a couple of months if you make no less than 2 cups than add vinegar as well as lemon. Add a little paprika to give it color. I won't post my recipe because I worked so hard perfecting it and I don't want people say it didn't work for me. But I gave you enough information that you can figure out for yourself. Everyone can't make mayonnaise. Check out other You Tube videos for great mayonnaise recipes. Everyone calls their mayonnaise perfect but remember, what is perfect for them may not be perfect for me and most of these mayonnaise recipes aren't because of ingredients I don't like and they way it's made. Think I will make some more today.
First of all, I love your accent. I cannot place it but I like it anyway. I have a pesky little question here: why not use a blender instead? Also, there are some really small (and cheap) food processors. I tried using a mixer such as you did in the video and I made a mess. Then again, I am not as experienced as you are.
I did try to prepare with the same ingredients as you did but I did pour in whole oil all together and it was too runny, thanks for this recipe with clear explanation. will try today :)
The soy, canola, corn, oils, etc are ghastly high in trans and polyunsaturated fats. Olive oil Ghee are much better for you. both work well with this well-presented and easy to succeed instruction.
I followed all the ingredients but mine came out really watery. I used the hand blender like you've got. I followed your instructions to the tee but didnt work. I added the oil very slowly. I was blending it for more than 5 minutes because it wasnt emulsifying. What am I doing wrong?
What's the fuss about using raw eggs nowadays? I made hundreds of Caesar Salads (with raw egg yolks) at the table in many dining rooms. Same goes for Steak Tartare (raw ground beef and raw egg.) Don't think I ever killed anyone. Just curious. Nice recipe by the way and a lovely voiceover on the video. Thanks.
I love you ...thank you for sharing I made it..... finallyit comes so good its is so easy I just follow your instructions its perfect ! God bless you...
Yes, you have beautiful hands! Crisp clear English. However, it would have even better if there were subtitles in English especially the ingredients because it sticks in your mind and one can copy it down quickly. Any way, it was an excellent presentation and Thank you very much! Greetings from Sri Lanka.
Can there be a problem with the eggs? The first time I tried this it came out perfect. Today with a different brand of eggs also at room temperature with the same oil, I tried it twice, but the mass just remained liquid and just splashes into the top of the food processor bowl.
@ A M: thanks for th tip! I bought the same eggs again the worked the first time and no problems anymore. I also i notice a difference between the egg brands when making omeletes. The good ones puff up a lot, the bad ones come out flat.
This is the best mayonnaise with a hand blender I have ever seen . Thanks so much ❤❤❤
An excellent presentation. By far the most clearly spoken English and without any irritating background music. Thank you!
Windy Here
Sounds like she may be British. I enjoyed this video because of what you mentioned.
After millions of times I tried homemade mayonnaise, this one I just made it with you and the first try is perfect.thank you very much!
I have been looking for this video. I dont have an immersion blender and most of the recipes here nowadays use immersion
This better than the vid i had watched. Unlike other vids they just put everything in one bowl then mix mix. They never mention how the every ingredients will work or how to properly add the oil 😆
This video was really helpful. I've tried making mayonnaise 5 times and I've failed. But, your video showed it takes patience, and following your step-by-step instructions make my 6th mayonnaise attempt a complete success!!!! Thank you very much for taking the time to make this instructional video.
Because of you I have made my own mayonnaise. You make it seem so easy. Thank you!
I donno how to thank you.. after making zillions of attempts i was able to make mayonnaise successfully .. not only was i able to make it but it was so tasty .. tastes so much better than the pre made stuff.. So thank you so much it was so good and as i said... i cant thank you enough.. God bless you.. lovely voice and narration by the way,, please make more recipes ....
......., we.i.....
I love her voice to explain because its very clear and quite background. Thank you so much.
I'm an American, and just by listening to your voice, I thought you were a British Aristocrat! I wish I could speak English like you. Thank you so much.
This is lovely. Well explained unlike other tutorials. You are a gift
Everyone uses a stick blender which I do not have. Happy to find this video. Thank you dear.
A very clear instructional video. I have made this with the smaller goblet of the processor using your recipe and it blends well (I didn't use the large bowl for the reasons you have stated). I have also made this with the electric whisk, it actually comes out much better this way because the processor tends to make a more softer mixture, whereas the whisk makes a lovely wobbly mass. You have a beautiful clear speaking voice!
I have been having the hardest time making fresh mayo b/c I was using one yolk, I added the second, had some patience and this recipe actually worked! :)
You are amazing. Thank you, thank you! . I wasted 4 eggs and probably an hour, trying to do this. I mixed everything together 😂😂😂 it never became mayonnaise..just a weird egg soup. I really want mayo on my burger. As soon as my eggs warm to room temp, I'm gonna try again.
Me too 😀😀😀😀😀😀😀
Thank you for the fantastic lesson. Well explained in a very nice voice!
Thank you! We are making our mayonnaise tonight! Sharon from Virginia, USA
I tried your recipe, and result was just Awesome,thank u sooo much for sharing the recipe
Thank you. I have watched several and this was the clearest . I am trying this today.
And the best video too.
How much oil did you put?
Lovely presentation. I'm definitely trying this recipe. New subscriber. Thanks so much.
thank you so much for this ! worked first time- you explain things way better than my food tech teacher
What an excellent video, clearly presented, easy to follow, nice job!
Just a little FYI. Look for Eggs that have been pasteurized. When you make your mayo it is good up to the expiration date on the egg cartoon. So if your egg carton says it will expire in three weeks then your mayo is good for three weeks. If you are only a week away from the expiration date then it will last only a week.
Tks for sharing this recipe tutorial with us
I made this today and it turns out perfect..like it..thanks..
You make your mayonnaise the same way I do. And it is about the same thickness too. Great demonstration and great video. I really enjoyed watching it. I started using one of those squirt bottles because the oil was running down the sides of my measuring cup.
Wow! Such a very well made upload, very professional indeed! And your voice, I could listen all day to that beautiful melodious voice of yours and never tire! Uprated, thank you for sharing this yummy recipe for homemade mayonnaise, sending you greetings from Mexico! :)
Did you use refined vegetable oil
do i have to use the mustard or is it optional? and is grape seed oil ok? thanks!
Can I use immediately the mayonise mam
Perfect! Very straightforward.
Great result and very helpful. Thanks a lot!
USA - Texas - 12:15 PM I made your recipe. It came out smooth but I would like it thicker, then, went to your recipe AND LoL I added 1 yolk . Can I add the other ((Whisk yolk )) to my finished mayonnaise. Please let me know. I messed it up my mayonnaise 😢
Thank you Mam for your home made mayonaise recipe❤your new friend here.
So lovely n wonderful, thanks for sharing
Wow nice video thanks....I will try to make so many times but not yet to good .
My favorite mayunise thank u for sharing video
Superb!! Got my mayo recipe correct for the first time.
I have been making my own mayonnaise like this for many years now. Why is it recommended that the eggs are separated and only the yolk used. I use whole eggs including the albumen. Tastes brilliant and keeps for two weeks in the fridge in a sealed container.
If you notice, like me she did leave some of the white. I think the mayonnaise is too thin when the whole egg is used and that is why most of the white is drained away. I started making mayonnaise before I even knew there was a You Tube. But, I perfected a mayonnaise recipe that I really love about 3 years ago. I won't even buy that nasty stuff in the stores anymore.
@@100PercentOS2
Please share the recipe
@@ketokarbs3671 You can follow the recipe in the video. You don't have to put mustard in it either. But I suggest you emulsify the oil and the beaten egg with a little white, before anything is added and make sure your salt and sugar is well dissolved in water when you add it to the emulsified egg and oil. If you make 2 cups like I do than it's a good idea to stop when you see the mixture getting too thick and then add about 1/3 of the liquid each time. If you want your mayonnaise to last in frig for a couple of months if you make no less than 2 cups than add vinegar as well as lemon. Add a little paprika to give it color.
I won't post my recipe because I worked so hard perfecting it and I don't want people say it didn't work for me. But I gave you enough information that you can figure out for yourself. Everyone can't make mayonnaise. Check out other You Tube videos for great mayonnaise recipes.
Everyone calls their mayonnaise perfect but remember, what is perfect for them may not be perfect for me and most of these mayonnaise recipes aren't because of ingredients I don't like and they way it's made. Think I will make some more today.
@@100PercentOS2 Thank you for responding -)
I am looking forward to trying this one out!
First of all, I love your accent. I cannot place it but I like it anyway.
I have a pesky little question here: why not use a blender instead? Also, there are some really small (and cheap) food processors. I tried using a mixer such as you did in the video and I made a mess. Then again, I am not as experienced as you are.
Can't we use whole egg?
I did try to prepare with the same ingredients as you did but I did pour in whole oil all together and it was too runny, thanks for this recipe with clear explanation. will try today :)
How many days this homemade Mayo can store
2-4days
Very enlightening. Can’t wait to try it out!
Simply awesome
Clear voice and explanation
Nice 👍 very nice 👍 a must try. Simple directions..🙏
Can I use unrefined coconut oil?
Thank u sis clearly explained i ll do it immediately🙏🏻🎉👍🏻
Thank you so much for your time and help share this video.🙋
The soy, canola, corn, oils, etc are ghastly high in trans and polyunsaturated fats. Olive oil Ghee are much better for you. both work well with this well-presented and easy to succeed instruction.
Forgot to mention: Beautiful hands too.
Please sis how much are they selling electric hand mixer
One 🙂 nice
I bet if you added sugar to this it would be a kickass cake frosting!
Can we put a teaspoon of Dijon mustard instead?
Yes
I followed all the ingredients but mine came out really watery. I used the hand blender like you've got. I followed your instructions to the tee but didnt work. I added the oil very slowly. I was blending it for more than 5 minutes because it wasnt emulsifying. What am I doing wrong?
is there any substitute in mustard?
Can we use garlic and black pepper
Yes and it will also add much flavor to your mayo. All up to your taste, add anything you like! :-)
dont they still sell mayo in shops?
Thanq after a long time my mayonnaise come out good 💯
Shal i use mustard powder???
I try it but its not made properly thick plz help me how can i made properly
That's why my mayo is taking so Dang long. I am putting a whole egg not only the yolk. 🤦🤦
thank you very much sister.....
what if I want to store it for long time
Put food grade peroxide. It will last a long time. I use my peroxide to almost any food that needs to be stored for a certain amount of time.
Tnx for having this video
What's the fuss about using raw eggs nowadays? I made hundreds of Caesar Salads (with raw egg yolks) at the table in many dining rooms. Same goes for Steak Tartare (raw ground beef and raw egg.) Don't think I ever killed anyone. Just curious. Nice recipe by the way and a lovely voiceover on the video. Thanks.
Can i use canola oil?
Sure! and it's better in flat natural taste wise.
Very good and easy
can i make it without mustard?? Thanks
Thank you Maam.
ya i tried, its come out very well, thank u so much
can I use whole egg with white portion
yes
I love you ...thank you for sharing I made it..... finallyit comes so good its is so easy I just follow your instructions its perfect ! God bless you...
i just made a broken mayo its because im using a palm oil or am i doing it wrong?
What f no mustard what is substitute
thank you
Nice MADAM..... Luv itt
Thank you
Yes, you have beautiful hands! Crisp clear English. However, it would have even better if there were subtitles in English especially the ingredients because it sticks in your mind and one can copy it down quickly. Any way, it was an excellent presentation and Thank you very much! Greetings from Sri Lanka.
Thank u 💖
How much oil u used. I get confused. Plz tell me whole recipe measurement.
8 ozs or 240 mls.
What a beautiful voice you have! You should read audio books!
Has anyone ever told you that you sound like Judy Dench? Very good video :)
Omg she sure does...
걸죽해보이내요.
실패한 경험이 있는데 다시 시도해봐야겠네요.
잘봤습니다~^^
Oh i try home maid Mayonaise thank u🍚
GREAT JOB THANK YOU
Can there be a problem with the eggs? The first time I tried this it came out perfect. Today with a different brand of eggs also at room temperature with the same oil, I tried it twice, but the mass just remained liquid and just splashes into the top of the food processor bowl.
Try adding the acid in the beginning, to ensure emulsification. Additionally, be sure to slowly trickle in oil.
@ A M: thanks for th tip! I bought the same eggs again the worked the first time and no problems anymore.
I also i notice a difference between the egg brands when making omeletes. The good ones puff up a lot, the bad ones come out flat.
Thx. I'm wondering if the acidity of the lemon/vinegar/? actually "cold cooks" the egg yokes? Could be, right? Anyone know this? Thx.
Very nice!
Wow very nice
Help, mine came out runny :(
i tried it, but i don't know why it became harder, look like butter when i kept in fridge!!
Same dilemma dear
I think homemade mayonnaise is good for same-day-consumption only since technically everything is uncook just for safety.
Love it looks yummy
Thank you 🙏 ✔️
Very helpful indeed 🌌 ⏫ 🌞 🌛 👍 ✔️
Thank mum am greatful
Superb!
its a lot of work for a little mayo
Beautiful hands like my moms. Brown on the inside.
i dnt have mustered if i ignore that
saran bhaski no problem
Super