My husband is a French trained chef. He said that heavy mayonnaise is made with the yolk only...also known as aioli. When you add the egg white it is then called light mayonnaise. It is because the egg white acts as an emulsifier and traps air in the blend giving it a stiffer, lighter result. Light mayo is better for making remoulades as minces and chiffonads will stay suspended in the mixture and not sink or collapse the mayo. Regular mayo/aioli is better for richer and only do well with dry or fresh chiffonade herbs. Minces tend to bring too much liquid breaking it down.
@@davidospina5216 stop trolling !!! You need to repent of your evil ways and seek Jesus, he will forgive you and change your heart, you can be a good person and with that God given goodness you will be happy from within !!!!
Your joy is contagious! The sheer warmth that shows through even an iPad screen feels so authentic. Jesus shines brightly through your channel. Thank you for sharing!
I love homemade mayo and have noticed that when I turn my leftover mayo into Caesar with fresh grated parmesan that it lasts a LONG time. My guess is that the cultures in the cheese function as an inoculant. I keep water kefir brewing on the counter at all times to add to all my stuff pretty much and add a tablespoon to every ferment. Also, mustard is an emulsifier so if your mayonnaise breaks, adding another spoonful of any mustard-even dry-will help it along very fast.
Hi there could you tell me what you mean you have kefir brewing on the counter? I haven’t made kefir but how do you have it going on your counter please?
My husband was always worried about homemade mayo, but he loves this mayo, and it doesn't upset his stomach. Thank you Carolyn...I make this all the time now.
Oh my stars~ this is brilliant!💡🌟Cannot believe I'm 57 yrs old, been an avid cook for over 40 of them, & have not ever heard of this?! It wasn't until the price of store-bought mayo got so high that I began wanting to make my own. As you said though, only small batches at a time~ so how wonderful is this for us big batchers. I'm super excited...& so grateful, THANK YOU for sharing this with us dear woman~ Yay!🎈
This method is way healthier if you use olive vs soybean oil like most of the store bought uses. They're known GMO's and saturated with Monsanto's glyphosate (roundup). I just made my first batch right now, and luckily I had a can of saurkraut in my cupboard so I used some of that juice to ferment this mayo and hopefully it will last a while.
Aloha y'all, I've been making immersion blender mayo for years and years, and never had a batch go bad. Of course, I make smaller batches(a cup of oil) so it's never around long enough to go bad. I use a cold egg, safflower oil, tablespoon of apple cider vinegar, juice of 1/2 to a whole lime, salt to taste. I reserve the acid liquids until after I have emulsified the oil/egg. Takes 5 minutes in total. I put right into the fridge and it keeps until I finish the jar. Cheers!
Terrific to add fermentation to your mayo recipe. THANK YOU. I normally buy 15 ounce container of mayo made with 100% pure Avocado oil which lasts me about one month, very tasty but it is expensive. If I made my own (without the fermentation), most of it would get wasted, so I am thrilled to learn your method! The only thing I don't care for is your choice of grapeseed oil as it is not a healthy fat due to high Omega 6 (inflammatory). For your own health, consider cold pressed pure oil with high Omega 3, such as avocado oil, macadamia nut oil or evoo ..
Good point. I question about the quality of avocado oil after reading so much about olive oil being being substituted with lesser oils but sold as olive oil. Impossible to find affordable healthy oils to use in place of the bad processed inflammatory oils we've used for ages. I do use olive oil but hate the taste of it. Another thing this woman did is add fresh garlic and herbs. Proven fact that botulism can grow in the anaerobic environment of spores encased in oil as it's now the perfect breeding ground to produce toxins. Is there any lab studies that have determined adding fermentation product to oil and raw egg is truly 'safe for months' as this woman is claiming? Three BIG red flags from this tutorial. I hope she's not caused any health challenge to viewers watching this video.
The linoleic acid coating arteries like linseed oil in whitewash adhering to brick is my reason to avoid seed oils (and sadly grapeseed is high on the list content-wise), but inflammation is also important to avoid.
Just reading @ Ω3 levels in oils & avocado has very little Ω3. Its healthy but not re Ω3. I only buy organic cold press oils by the gallon. Lots a mayo & S dressing
We started fermenting our mayo about 14 years ago and it's one of the things our kids first memorize to make. I use 1 whole egg, plus 1 yolk, most everything else the same. Sometimes I use Azure's unrefined avo oil, but most often I use light organic olive. Thanks for highlighting it here!
I learnt how to make mayonnaise drizzling oil and beating with a fork when I was a student, this is a revelation and I'm converting to your method HUGE THANKS!
I was noticing those lovely lemons & wondered if you use your rinds. I always save my left over citrus rinds to candy later. I slice up & freeze them & when I have a bunch I candy them. Candied Lemon Peels taste just like Lemon Drops. Candied Orange Peels are delicious & dipped in chocolate they make lovely homemade gifts...
Take an immersion blender, throw a couple eggs in a skinny container, put some salt, and add avocado oil until desired consistency. Takes like 20 seconds and avocado oil is way better than the soybean and canola oil crap in store mayo. Tastes better too
You can get whey from store-bought yogurt once then use some of your fermented mayo to inoculate the next batch and so on.@@steadfastselectionsrenee5869
I am so glad to have found these instructions. I've made mayo once. But I didn't want to continue as it goes bad to quickly for us. We do use more in the warm months. After watching a lot of videos and reading a lot of comments, this is what I did. I used 2 egg yolks, 2 tsps brown mustard and I didn't have enough whey brine from my plain yogurt, so I used what I had and the rest I used the brine from store bought sauerkraut. 2 Tbsps. in all. (I tasted no taste of the sauerkraut). I blended that on high in my food processor. Then, I added 1 1/4 cup of bacon grease very slowly for the first 30 seconds until the mayo started to form, and then you can pour more quickly. I'm glad I found out that I don't have to store the bacon grease in the fridge. I'm going to have to eat a lot more bacon. lol Then I added my 1/2 tsp. of salt, 2 1/2 tsps of lemon juice, and a little fresh pepper. Chef Ramsey said in his video to add the salt at the end because it will break down the egg yolks. Now, I wanted to try this homesteading family version and leave it out to ferment, but my eggs were not fresh farm eggs, nor were they pasteurized eggs. So in the fridge it went. The lemon juice cut the flavor of the bacon grease significantly. I may try a blend of bacon grease and another oil next time just to see if I like it better. I'm looking for a very neutral taste. But this is going to be great for bacon ranch dressing! Thank you for sharing your fermenting technique.
I have often wondered, is store bought sauerkraut a living ferment? Hasn't it been heated to can it? If the good bacteria have been killed, it won't preserve the mayonnaise.
Just thought I would advise everyone to follow the amounts of the brine and lemon juice carefully. The lemon juice and the active good bacteria in the brine or whey are important to keep the product from developing botulism while sitting out several hours. Concern with storing garlic in oil is that garlic is a low-acid vegetable, which makes it ideal for culturing Clostridium botulinum, the bacteria that causes botulism. As long as the bacterium is exposed to oxygen, it cannot develop the spores which secrete the toxin, so garlic itself is perfectly safe. However, when garlic is placed in oil or fat, an anaerobic environment is created, and if the bacteria is present, it can cause botulism in anyone who consumes the product. Thanks for your safe recipe that I am going to try.
Would it be better/safer to add the garlic *after* the mayonnaise mixture has fermented on the counter, immediately before putting the container in the refrigerator?
I’m curious/confused about this cuz Lebanese toum is a STRONG garlic mayo and it lasts a long time in the fridge. It’s basically garlic, oil, bit of lemon juice, salt and maybe a touch of water to make it more fluffy.
My mayonnaise lasts as long as I don’t eat it ; ) ; ). I use lemon juice and Whole Apple Cider Vinegar with the Mother. By the Way who wants their mayonnaise to taste ‘store bought’? Certainly not me…that’s why I make my own, and no unnatural preservatives or nasty canola oil. I always leave it out of the fridge after I’ve made it to fully infuse the flavours and allow the ferment from the ‘mothered’ ACV to ferment. I agree with another commenter: Dijon Mustard is the best (homemade of course 😉😉) Yolks only - no egg white. One yolk incorporates 100-150 gms Oil. I use 2-3, and make Friands with the whites, which keep well in a small glass jar and can also be frozen until such time as you are ready to utilise 😊. Thank you 🙏 for your video, and for your advice for those who are unaware of the negative oils, on some that would be good choices 😊😊
I also wanted to add that if you want a higher yolk to white ratio, use duck eggs. They work wonders in cake / ice cream recipes! I bet they would be great here.
I got introduced to duck eggs in Cambodia when I was living there. I prefer them over chicken eggs for eating, baking, and general recipes that require eggs.
Just use 1 whole egg and one yolk, or just straight yolks if you want to play with the white to yolk ratio. But I’m sure a duck egg would make a nice mayo. Maybe want to kick up the vinegar more to kill any bacteria.
I raise both chicken and ducks. We only use duck eggs for baked goods. Fresh out the coop, duck eggs are dirty. The shell is thinner than a chicken eggs. Doesn't have the same bloom as a chicken egg. Higher chance of salmonella. I don't know if I'd feel comfortable eating raw duck egg
I was just having a conversation yesterday about how I wouldn't mind making homemade mayo if only it would last longer. So glad you posted this recipe. Now when I get my raw milk share, I'll use some whey to ferment my mayo....or the liquid from my fermented tomatoes. I want to take it a step further and make a homemade ranch with fermented mayo and/or sour cream. Thank you so much for sharing your knowledge!!
If you have a cat or dog you could have put it int he food dish before it got really bad but then again they will eat many nasty things and not get sick, right.
Thank you for your videos. Just sharing. When I had no limes, I substituted apple cider vinegar . And the mayo lasted for many weeks and continued to taste good. Thanks again for all the new info.
I've always used real raw apple cider vinegar in most of my mayos, maybe that's why I'm always a bit confused when I see these 'secret ingredient to make your mayos last' videos come up, lol- it's never really been an issue.
I've wanted to make homemade mayo ever since watching Meg Hollar 3 years ago! But I learned today its only good for a short time, THANK YOU! it's just me and it wouldn't get used up very fast. This is perfect 😊❣ And the additional ingredients sound amazing!
thank you! you have been such a blessing to me! I'm an old dog (67) learning new tricks and grateful God led me to your channel. we've been keto-ketovore about 5 years to get healthier. we love mayo but not the price of the 'good 'stuff. we don't use a lot and this will be great to be able to have on hand and not worry about it going bad.... and great probiotic benefits! blessings on you and your precious family💜
I’m keto-ketovore also. I was buying mark Sissons avocado Mayo but since Kraft bought the brand it tastes “off”. Funny eggy flavor. The immersion stick method has changed my life!
I just tried adding a teaspoon of milk keffir to the mix, left it on the counter, I live in the Philippines, quiet warm, for four hours. It had bubbled a little so I put it straight into a cold fridge. Next day it’s like a solid cheese! Not sure I should be eating it but it’s fab. In between two slices of bread with crushed potato chips. I’ll let you know how I am later.
💫 Oh my what an awesome tip‼️ I too found much of my homemade mayo often wasted because with only my hubby and me in the home these days we just couldn't go through a full cup each week. Hallelujah for fermentation!! 🥰👍 Thanks Carolyn !!! You've just saved us lots of pricey oil $!! And have added much to our gut health journey. ❣️❣️❣️
I just double the recipe and used virgin coconut oil in Georgia it stays fairly almost year-round liquid, except for I only use the two tablespoons of way from plain yogurt, I don't like much mustard don't take it personal but I did put a little and it turned out absolutely awesome thank you so much for sharing your little secret
I was bummed that I had no ferments going right now because we just moved. Then I was getting something out of the fridge and realized I have fermented garlic. Definitely going to try this. Thank you.
Thanks so much for the recipe! It's only me that eats mayo so I never tried making my own because of the shelf life. I just made some and it is now sitting out for its 6 hours. I happened to be fermenting sauerkraut so the timing was perfect! What I have tasted so far is yummy. I do not yet have an immersion blender so I used my Vitamix, which worked well. Again, THANK-YOU Carolyn!
I was thinking you had a flavour enhancement by the title ...but this is so much better ! I am so happy to have my homemade mayo last longer . Thanks so much !!
Thank you. I made today and my first mayo was delicious. I used garlic powder since I was at my daughters and didn't find her fresh garlic. It was perfect to me. I only could get about 1/2 tsp of whey from her Greek yogurt so I added two tablespoons of yogurt. Hope it works. I don't think it will last long. I used Chosen Avocado Oil.
Wow! You are a really good teacher! Thank you for this recipe - can't wait to try it. I have never been successful at making homemade mayo. Now I know why I'm glad I got an immersion blender - that will help so much!
This is the best mayonaise I have ever eaten, and or made, I have had several attempts that tasted awful...I just recently found your channel and I'm so thrilled ❤ God bless you...I have chickens and can finally eat salads and egg yum again 😋
Thanks for the tip! I have been making my own mayo for a while but this will be a huge help. Also just watched your raw-pack chicken video and gave it a try. Sad to say, I had never cut up a whole chicken before, so I actually learned two new skills. Oh, and it was the first time I had ever used a pressure canner! Thank you sharing your knowledge and making it seem easy.
This video had me making mayonnaise. I was turned off by the good for 7 days but adding the fermented liquid to extend the time has been gold. And it tastes much better than store bought
@@dkhnguess it is so good even my annoying picky son likes it. You definitely need an immersion blender and it comes together in less than 5 minutes. Adding the fermented liquid does not affect the flavor just like she said and it lasts.
Excellent video! We will be making homemade mayo at our house when the fresh tomatoes come in for BLT season. IMPORTANT NOTE: Grapeseed oil, like other seed oils (soy, canola, sunflower, etc) is very high in PUFAs and should definitely be avoided. Olive oil or avocado oil would be great choices.
@@janelogan3579 polyunsaturated fatty acids-the fat that doesn’t get cloudy or hard when refrigerated. There is a lot of disagreement about the health of these, but I think the main issue is that some vegetable oils have high omega-6 to omega-3 ratios, which makes them inflammatory. That usually means avoid corn and soy oils, and other cereal crop oils. I’m not as convinced that grapeseed oil is unhealthy just because it’s not saturated fat, but I’m open to more information.
Hi. I have cloves of garlic in the dill pickles I made last year, would that be considered fermented? Also do you know if the brine from the dill pickles would be considered fermented for the fermented part of the recipe?
How long did you leave the container sitting out? I have never tried brining/pickling yet! I am assuming good Greek yogurt will be just fine to set out ?!!
@@eyeswideopen5517 I have used ACV to make but have always placed it immediately in fridge and it is eaten within the week because it is so yummy. I will try this method as stated and ACV at same time and compare perhaps.
I have just made my mayonnaise with butter and a little juice from live coleslaw, live apple cider vinegar and whey from my newest batch of yoghurt. Very different and lovely, thank you. It is fermenting in my kitchen - normally very cold but today is hot and sunny which is just right to ferment (covered with thick dark fabric until the sun goes down)
I've made homemade mayo for years because I don't like the ingredients commercial mayo has in it. I just pasteurize my in-shell eggs by putting them in 140 degree water for four minutes then immerse in cold water. I use organic avocado oil and add an extra yolk and double the mustard in my recipe for more flavor and that also keeps it from separating. I also use about 3 tablespoons of ACV for two cups of oil. My mayonnaise lasts until I've used it up. Generally 3-4 weeks. Never had a problem doing it that way. However, I love the idea of fermented mayo and I will try it.
Very impressed with your presentations you are such a natural and I can feel your passion and love in what you do. Well done! I will be looking at more of your videos when I have time.
This is awesome!! Thank you! I always have plain yogurt on hand, so this is definitely on my to-do project list! Ive also really been wanting to try making fermented foods, for health, so VERY happy to stumble across your video today! Good mayo is so expensive lately!!
I’ve been making fermented mayo for a couple of years now. The other day I decided I was going to buy some of the Best Foods I used to love for convenience. I couldn’t force myself to do it. Just went home and made a batch. It’s really hard to go back after making it yourself. As I was watching this I remembered that I have garlic confit purée in the fridge that might be an excellent addition to my next batch. Yum. =)
I've been making my own mayo for a long time! I started bc it's so hard to find mayo without soy oil that isn't $1 or more an ounce. 😑 It's so much more delicious! I personally have never had an issue keeping home made mayo for a pretty long time, but when I first started, I was really paranoid about it going bad so I always made lacto fermented mayo. I should probably start adding whey again just to be on the safe side. 😅 Also it's good to know you can use basically any brine! I had only heard of using whey from yogurt up until this video. 🙌
I am super happy to know that there are others that don’t use store bought Mayo for the exact reason of having soy oil. I was having major problems with inflammation. Removing soy bean oil and changing to filler free multi vitamin and an all natural anti-inflammatory that is filler free, I have been essentially pain free. Long story short, I avoid Soy as much as possible. If I have it, my inflammation goes up. I’m also interested in having a food allergy test completed.
@@lesliecastle6791 yes! It's I have too much soy oil or soy protein it give me a terrible headache and messes with my cycle so bad. I avoid it at all costs as well.
I agree. I would never use grape seed oil. It is a overly processed seed oil manufactured in a petroleum plant, and is very destructive to our endocrine system and brain. Try using animal fat like ghee, duck fat, or beef tallow instead.
First time I made it I had it in the fridge for several weeks and it molded. Since doing something like you did here, it lasts longer than the store bought. Food for thought
I find that two yolks and one whole egg makes the perfect amount of mayo to have on hand in the fridge. I never measure the oil I pour until I get the right consistency. I always use an immersion blender, I have never tried that trick, I may have too now.
I remember helping my dad make mayonnaise. He used the hand held mixer and I got to add the olive oil ssslllooowwwlllyyy dribbling it in. It never lasted long enough to worry about how long it would keep!
Wonderful video! I have been wanting to make my own mayo for years, but ran into the same issue you mentioned, so when I stopped buying the store stuff I just went without & stuck to mustard! Lol! But now I look fwd to making mayonnaise that will last into months!! 👌👏
Being a Southern Gal, I always have a jar of bacon drippings by the stove. I use those bacon drippings as my oil in my homemade mayo. Sooo delicious! Would your fermented mayo work the same with bacon drippings?
I have used my farmhouse cheese whey and it works for over 3 weeks in the fridge... I havent been able to keep the bacon/garlic/onion longer because it goes great on a BLT with a Bloody Mary in the hot summer afternoon. Also, you can make a ranch style dipping sauce out of it. So bacon products, even those made from bacon grease, dont last long in my house.
This is interesting. I have always preferred the flavor of Miracle Whip, but preferred the texture of regular mayo. When I started making my own I looked for recipes and found those for authentic MW all used a slurry made of corn starch. I finally found one that was just a MW flavored mayo. I have over time made adjustments to the recipe to suit my taste. I make this with 2 cups of oil, one whole egg and one egg yolk. My eggs are brought to me farm fresh unwashed every week, so they are already at room temp. A batch will last me 2 to 4 weeks. I've never had one go bad, I attribute this to the vinegar (8tsp) and lemon juice (2tsp).
This is perfect, I was looking for something that lasted longer in the refrigerator. I make Kiefer so I can add that as my ferment, and mine is pretty strong as I ferment mine for long periods of time. Thanks so much!!
I loved it !! I haven't started fermenting yet but that is next on my to-do list. Then I will be able to keep my homemade mayo for a couple months. I plan on using my batch up with chicken salad, egg salad and potato salad. Thanks for sharing, I love it.....especially that touch of garlic...yum
I so look forward to creating this. I have kefir always going and will add it. THANK YOU FOR MAKING IT FERMENTED. My Kefir yougurt stays in my friend for many months! I just scrape off the moldy layer like you do for cheeses!
Second comment …just harvested lol my kraut and saved juice from it perfect timing I totally agree oil oil is soooo strong I’m using our avocado oil a bit of fresh oregano as well … turned out wonderful thank you so much AMAZING so great to know how good this will be for us … stay blessed.
I use raw apple cider vinegar in my mayo. I've never had a batch go bad and I make a whole quart at a time for just two of us. I've had a batch in my fridge as long as two months. I've never let it set out on the counter. Just heard about that today.
Same. Homemade mayo will last in the fridge as long as the egg used would have been good. Been making homemade mayo for years. It's all we use. Sometimes we use it quickly, sometimes it takes a month or 2 to use it up. Never a problem!
@@seanobrien7159 three eggs, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, fill jar to 1"from rim with oil. Use stick blender starting from the bottom.
Very cool home tech! I've been buying Chosen Foods avocado oil mayo. I might try this, as I always have raw sauerkraut in the fridge. I'm thinking I'd pasteurize the egg, though. I've done that in a water bath before adding to separated mayo and re-blending.
My husband is a French trained chef. He said that heavy mayonnaise is made with the yolk only...also known as aioli. When you add the egg white it is then called light mayonnaise. It is because the egg white acts as an emulsifier and traps air in the blend giving it a stiffer, lighter result. Light mayo is better for making remoulades as minces and chiffonads will stay suspended in the mixture and not sink or collapse the mayo. Regular mayo/aioli is better for richer and only do well with dry or fresh chiffonade herbs. Minces tend to bring too much liquid breaking it down.
Wow, thanks for that expert information!!
Wow! I can’t believe that you remembered all of that!
Thank you. I did not have any idea.
@@davidospina5216 stop trolling !!!
You need to repent of your evil ways and seek Jesus, he will forgive you and change your heart, you can be a good person and with that God given goodness you will be happy from within !!!!
Huh. Everything else I've read says aoli is made with olive oil and garlic
Your joy is contagious! The sheer warmth that shows through even an iPad screen feels so authentic. Jesus shines brightly through your channel. Thank you for sharing!
So well said🌺
I love homemade mayo and have noticed that when I turn my leftover mayo into Caesar with fresh grated parmesan that it lasts a LONG time. My guess is that the cultures in the cheese function as an inoculant. I keep water kefir brewing on the counter at all times to add to all my stuff pretty much and add a tablespoon to every ferment. Also, mustard is an emulsifier so if your mayonnaise breaks, adding another spoonful of any mustard-even dry-will help it along very fast.
Thank you for sharing your wisdom!! 👍❤️
I will try the mustard trick. Thank-you
Good tips,thanks!
Hi there could you tell me what you mean you have kefir brewing on the counter? I haven’t made kefir but how do you have it going on your counter please?
@@debster1073 she said water kefir. Not milk
My husband was always worried about homemade mayo, but he loves this mayo, and it doesn't upset his stomach. Thank you Carolyn...I make this all the time now.
Oh my stars~ this is brilliant!💡🌟Cannot believe I'm 57 yrs old, been an avid cook for over 40 of them, & have not ever heard of this?! It wasn't until the price of store-bought mayo got so high that I began wanting to make my own. As you said though, only small batches at a time~ so how wonderful is this for us big batchers.
I'm super excited...& so grateful, THANK YOU for sharing this with us dear woman~ Yay!🎈
Wonderful!
This method is way healthier if you use olive vs soybean oil like most of the store bought uses. They're known GMO's and saturated with Monsanto's glyphosate (roundup). I just made my first batch right now, and luckily I had a can of saurkraut in my cupboard so I used some of that juice to ferment this mayo and hopefully it will last a while.
Aloha y'all, I've been making immersion blender mayo for years and years, and never had a batch go bad. Of course, I make smaller batches(a cup of oil) so it's never around long enough to go bad. I use a cold egg, safflower oil, tablespoon of apple cider vinegar, juice of 1/2 to a whole lime, salt to taste. I reserve the acid liquids until after I have emulsified the oil/egg. Takes 5 minutes in total. I put right into the fridge and it keeps until I finish the jar. Cheers!
Is the ACV raw by any chance? ;)
@@alvareo92 - your preference...I buy what is on sale.
@@alvareo92I'm just now starting to get into making my own mayonnaise. What does ACV stand for? Sorry if that's a silly question!
Thank you for this comment! I can't wait to try this!
@@alb91878 never a silly question - ACV = apple cider vinegar
My second comment, I tried MCT oil and it works great. It’s a little more expensive but the health benefits of MCT oil is amazing and worth the price.
Got to try that
Hhhhhmmm interesting.
I add MCT but not sure I can afford to use it 100%.
Terrific to add fermentation to your mayo recipe. THANK YOU. I normally buy 15 ounce container of mayo made with 100% pure Avocado oil which lasts me about one month, very tasty but it is expensive. If I made my own (without the fermentation), most of it would get wasted, so I am thrilled to learn your method! The only thing I don't care for is your choice of grapeseed oil as it is not a healthy fat due to high Omega 6 (inflammatory). For your own health, consider cold pressed pure oil with high Omega 3, such as avocado oil, macadamia nut oil or evoo ..
Yes, good point re oils
@Bev Jane What brand of good Avocado oil or Macadamia oil do you use?
Good point. I question about the quality of avocado oil after reading so much about olive oil being being substituted with lesser oils but sold as olive oil. Impossible to find affordable healthy oils to use in place of the bad processed inflammatory oils we've used for ages. I do use olive oil but hate the taste of it. Another thing this woman did is add fresh garlic and herbs. Proven fact that botulism can grow in the anaerobic environment of spores encased in oil as it's now the perfect breeding ground to produce toxins. Is there any lab studies that have determined adding fermentation product to oil and raw egg is truly 'safe for months' as this woman is claiming? Three BIG red flags from this tutorial. I hope she's not caused any health challenge to viewers watching this video.
The linoleic acid coating arteries like linseed oil in whitewash adhering to brick is my reason to avoid seed oils (and sadly grapeseed is high on the list content-wise), but inflammation is also important to avoid.
Just reading @ Ω3 levels in oils & avocado has very little Ω3. Its healthy but not re Ω3. I only buy organic cold press oils by the gallon. Lots a mayo & S dressing
We started fermenting our mayo about 14 years ago and it's one of the things our kids first memorize to make. I use 1 whole egg, plus 1 yolk, most everything else the same. Sometimes I use Azure's unrefined avo oil, but most often I use light organic olive. Thanks for highlighting it here!
I accidentally left my fermenting mayo out for 24 hours. Would it still be good?
Is the egg cold or room temperature or does that ever really matter?
Oooh. I've no idea. If they were very fresh eggs and I did use fermenting liquid, I personally would, but highly personal decision.
Doesn't matter!
@@MyraHackler Depends on the temp. Cooler the better. If warmer temp then toss for safety.
I learnt how to make mayonnaise drizzling oil and beating with a fork when I was a student, this is a revelation and I'm converting to your method HUGE THANKS!
I just made some today using your recipe with kombucha tea and it turned out very good.
This is one for my recipe folder.
Much appreciated!
I was noticing those lovely lemons & wondered if you use your rinds.
I always save my left over citrus rinds to candy later. I slice up & freeze them & when I have a bunch I candy them. Candied Lemon Peels taste just like Lemon Drops. Candied Orange Peels are delicious & dipped in chocolate they make lovely homemade gifts...
How does your garden grow? (Love your screen name!)
@@butterscotchgrove6151
With Silver Bells & Cockle Shells of course...
You know I was going there🌞🌞🌞
Thank you for this tip
@@marymaryquitecontrary9765 and @ Butterscotch Grove, love that you both have a sense of humor. 😄
Oh yum !!!!! I love lemon drops, I’m going to do this !!!
Take an immersion blender, throw a couple eggs in a skinny container, put some salt, and add avocado oil until desired consistency. Takes like 20 seconds and avocado oil is way better than the soybean and canola oil crap in store mayo. Tastes better too
I just made some with
MCT oil. It is made from Coconut oil but it’s healthier and works great to make mayonnaise.
I have no ferments so I guess I will stick with my amazing recipe with Avocado Oil from pioneer woman. Last a couple weeks in the fridge (at least)
You can get whey from store-bought yogurt once then use some of your fermented mayo to inoculate the next batch and so on.@@steadfastselectionsrenee5869
I am so glad to have found these instructions. I've made mayo once. But I didn't want to continue as it goes bad to quickly for us. We do use more in the warm months. After watching a lot of videos and reading a lot of comments, this is what I did. I used 2 egg yolks, 2 tsps brown mustard and I didn't have enough whey brine from my plain yogurt, so I used what I had and the rest I used the brine from store bought sauerkraut. 2 Tbsps. in all. (I tasted no taste of the sauerkraut). I blended that on high in my food processor. Then, I added 1 1/4 cup of bacon grease very slowly for the first 30 seconds until the mayo started to form, and then you can pour more quickly. I'm glad I found out that I don't have to store the bacon grease in the fridge. I'm going to have to eat a lot more bacon. lol Then I added my 1/2 tsp. of salt, 2 1/2 tsps of lemon juice, and a little fresh pepper. Chef Ramsey said in his video to add the salt at the end because it will break down the egg yolks. Now, I wanted to try this homesteading family version and leave it out to ferment, but my eggs were not fresh farm eggs, nor were they pasteurized eggs. So in the fridge it went. The lemon juice cut the flavor of the bacon grease significantly. I may try a blend of bacon grease and another oil next time just to see if I like it better. I'm looking for a very neutral taste. But this is going to be great for bacon ranch dressing! Thank you for sharing your fermenting technique.
I have often wondered, is store bought sauerkraut a living ferment? Hasn't it been heated to can it? If the good bacteria have been killed, it won't preserve the mayonnaise.
@@Melissa-gn3dv Our Costco sells Willbrine which is fermented and raw. Any canned is dead
Just thought I would advise everyone to follow the amounts of the brine and lemon juice carefully. The lemon juice and the active good bacteria in the brine or whey are important to keep the product from developing botulism while sitting out several hours. Concern with storing garlic in oil is that garlic is a low-acid vegetable, which makes it ideal for culturing Clostridium botulinum, the bacteria that causes botulism. As long as the bacterium is exposed to oxygen, it cannot develop the spores which secrete the toxin, so garlic itself is perfectly safe. However, when garlic is placed in oil or fat, an anaerobic environment is created, and if the bacteria is present, it can cause botulism in anyone who consumes the product. Thanks for your safe recipe that I am going to try.
Would it be better/safer to add the garlic *after* the mayonnaise mixture has fermented on the counter, immediately before putting the container in the refrigerator?
Very odd idea, considering garlic is a very potent antibacterial.
I’m curious/confused about this cuz Lebanese toum is a STRONG garlic mayo and it lasts a long time in the fridge. It’s basically garlic, oil, bit of lemon juice, salt and maybe a touch of water to make it more fluffy.
Thanks for that comment. I was just wondering if the mayonnaise would be acidic enough to keep the spores from turning into the bacteria.
huh, so any food with garlic and oil in it may cause botulism if enough days pass?
My mayonnaise lasts as long as I don’t eat it ; ) ; ). I use lemon juice and Whole Apple Cider Vinegar with the Mother. By the Way who wants their mayonnaise to taste ‘store bought’? Certainly not me…that’s why I make my own, and no unnatural preservatives or nasty canola oil. I always leave it out of the fridge after I’ve made it to fully infuse the flavours and allow the ferment from the ‘mothered’ ACV to ferment. I agree with another commenter: Dijon Mustard is the best (homemade of course 😉😉) Yolks only - no egg white. One yolk incorporates 100-150 gms Oil. I use 2-3, and make Friands with the whites, which keep well in a small glass jar and can also be frozen until such time as you are ready to utilise 😊. Thank you 🙏 for your video, and for your advice for those who are unaware of the negative oils, on some that would be good choices 😊😊
I also wanted to add that if you want a higher yolk to white ratio, use duck eggs. They work wonders in cake / ice cream recipes! I bet they would be great here.
I got introduced to duck eggs in Cambodia when I was living there. I prefer them over chicken eggs for eating, baking, and general recipes that require eggs.
Duck egg has a very high amount of salmonella bacterium.
@@jutuska I had no idea I’ll look into that
Just use 1 whole egg and one yolk, or just straight yolks if you want to play with the white to yolk ratio. But I’m sure a duck egg would make a nice mayo. Maybe want to kick up the vinegar more to kill any bacteria.
I raise both chicken and ducks. We only use duck eggs for baked goods. Fresh out the coop, duck eggs are dirty. The shell is thinner than a chicken eggs. Doesn't have the same bloom as a chicken egg. Higher chance of salmonella. I don't know if I'd feel comfortable eating raw duck egg
I was just having a conversation yesterday about how I wouldn't mind making homemade mayo if only it would last longer. So glad you posted this recipe. Now when I get my raw milk share, I'll use some whey to ferment my mayo....or the liquid from my fermented tomatoes. I want to take it a step further and make a homemade ranch with fermented mayo and/or sour cream. Thank you so much for sharing your knowledge!!
Oh ! Wow that would be good!
I've made homemade mayo a few times but got tired of throwing it out if I didn't use it fast enough. I will definitely try this.
If you have a cat or dog you could have put it int he food dish before it got really bad but then again they will eat many nasty things and not get sick, right.
I have made home make mayo for years and LOVE the idea of adding a ferment to it! Great tip.
Thank you for your videos. Just sharing. When I had no limes, I substituted apple cider vinegar . And the mayo lasted for many weeks and continued to taste good. Thanks again for all the new info.
I've always used real raw apple cider vinegar in most of my mayos, maybe that's why I'm always a bit confused when I see these 'secret ingredient to make your mayos last' videos come up, lol- it's never really been an issue.
@@voluntaryismistheanswer how much ACV do you use? Thanks!
I love this channel so much! My husband loves the Dagwood sandwiches I make for him every day! I’m about to up my game! Thank you so much!!
I've wanted to make homemade mayo ever since watching Meg Hollar 3 years ago! But I learned today its only good for a short time, THANK YOU! it's just me and it wouldn't get used up very fast. This is perfect 😊❣
And the additional ingredients sound amazing!
I watch the Hollar's too & hav Megs recipe. Since its only me, I will wait till summer to make it.
thank you! you have been such a blessing to me! I'm an old dog (67) learning new tricks and grateful God led me to your channel. we've been keto-ketovore about 5 years to get healthier. we love mayo but not the price of the 'good 'stuff. we don't use a lot and this will be great to be able to have on hand and not worry about it going bad.... and great probiotic benefits! blessings on you and your precious family💜
I’m keto-ketovore also. I was buying mark Sissons avocado Mayo but since Kraft bought the brand it tastes “off”. Funny eggy flavor. The immersion stick method has changed my life!
I just tried adding a teaspoon of milk keffir to the mix, left it on the counter, I live in the Philippines, quiet warm, for four hours.
It had bubbled a little so I put it straight into a cold fridge.
Next day it’s like a solid cheese! Not sure I should be eating it but it’s fab. In between two slices of bread with crushed potato chips. I’ll let you know how I am later.
How did it turn out?
R.I.P.
So how’s it going? It’s been 3 wks. Are you ok?
@@kyivstuff l'm really nosey so, Steve Taylor uploaded 3 days ago ... 😉
Ready to take one for the team. I like that.
This recipie is awesome!! Think I'm on my 6th pint. I have showed this to co-workers...men and they are making it. Thank you!!!
💫 Oh my what an awesome tip‼️ I too found much of my homemade mayo often wasted because with only my hubby and me in the home these days we just couldn't go through a full cup each week.
Hallelujah for fermentation!! 🥰👍 Thanks Carolyn !!! You've just saved us lots of pricey oil $!! And have added much to our gut health journey. ❣️❣️❣️
Ohmygosh, made this fermented mayo yesterday and used it in chicken salad today...YUM!! Will never buy again!! Sooooo good!! Thank you!!
Thank you for mentioning leaving the mayo out for fermentation! And also shelf life. Excellent mayo!
Wow I’m really glad I clicked on this video I didn’t know you could dump the oil in at once with an immersion blender. Thank you for that tip!
I just double the recipe and used virgin coconut oil in Georgia it stays fairly almost year-round liquid, except for I only use the two tablespoons of way from plain yogurt, I don't like much mustard don't take it personal but I did put a little and it turned out absolutely awesome thank you so much for sharing your little secret
I was bummed that I had no ferments going right now because we just moved. Then I was getting something out of the fridge and realized I have fermented garlic. Definitely going to try this. Thank you.
Thanks so much for the recipe! It's only me that eats mayo so I never tried making my own because of the shelf life. I just made some and it is now sitting out for its 6 hours. I happened to be fermenting sauerkraut so the timing was perfect! What I have tasted so far is yummy. I do not yet have an immersion blender so I used my Vitamix, which worked well.
Again, THANK-YOU Carolyn!
I tried to make mayo in my vitamix, it never thickened, added extra egg-yolk-did not work. So I made a delicious salad dressing .
I was thinking you had a flavour enhancement by the title ...but this is so much better ! I am so happy to have my homemade mayo last longer . Thanks so much !!
This video came at the perfect time!! I was looking for a mayo recipe. And l didn't know about the fermentation aspect.
Thank you so much!! 🙏
Thank you. I made today and my first mayo was delicious. I used garlic powder since I was at my daughters and didn't find her fresh garlic. It was perfect to me. I only could get about 1/2 tsp of whey from her Greek yogurt so I added two tablespoons of yogurt. Hope it works. I don't think it will last long. I used Chosen Avocado Oil.
Wow! You are a really good teacher! Thank you for this recipe - can't wait to try it. I have never been successful at making homemade mayo. Now I know why I'm glad I got an immersion blender - that will help so much!
Wow, this is awesome! Never have I heard of fermented mayonnaise. Thank you!
Thank you so much for posting this it is the BEST ever! Tastes incredibly fresh and genuine.
This is so delicious! I checked other recipes and this is by far the best.
Glad you like it!
This is the best mayonaise I have ever eaten, and or made, I have had several attempts that tasted awful...I just recently found your channel and I'm so thrilled ❤ God bless you...I have chickens and can finally eat salads and egg yum again 😋
Sounds great!
Oh mylanta, this is the BEST mayo I’ve EVER tasted‼️‼️❣️
Thanks for the tip! I have been making my own mayo for a while but this will be a huge help. Also just watched your raw-pack chicken video and gave it a try. Sad to say, I had never cut up a whole chicken before, so I actually learned two new skills. Oh, and it was the first time I had ever used a pressure canner! Thank you sharing your knowledge and making it seem easy.
Hey did you made it? Did it lasted for long?
What a concept. I hadn’t even thought about fermenting it or using a ferment starter. Thanks
I've never made homemade Mayo before but you made it look really simple! Thank you Carolyn, I know I can do this! 💗
Hope you enjoy!
This video had me making mayonnaise. I was turned off by the good for 7 days but adding the fermented liquid to extend the time has been gold. And it tastes much better than store bought
@@BeyondQuaint-TailoredTo How did the mayonnaise turn out? How long did it take to make it? ty ☺️
@@dkhnguess it is so good even my annoying picky son likes it. You definitely need an immersion blender and it comes together in less than 5 minutes. Adding the fermented liquid does not affect the flavor just like she said and it lasts.
@@HomesteadingFamily, can I use pickel brine?
Perfect! Thank you… I’ll make it tomorrow. I’ve never made mayo before because of the short shelf life. Thanks for sharing.
Excellent video! We will be making homemade mayo at our house when the fresh tomatoes come in for BLT season.
IMPORTANT NOTE: Grapeseed oil, like other seed oils (soy, canola, sunflower, etc) is very high in PUFAs and should definitely be avoided. Olive oil or avocado oil would be great choices.
It only depends on the extraction method. Cold pressed grapeseed oil is fine, so are any cold pressed oils, yes even from seeds
What is PUFAs?
@@janelogan3579 polyunsaturated fatty acids-the fat that doesn’t get cloudy or hard when refrigerated. There is a lot of disagreement about the health of these, but I think the main issue is that some vegetable oils have high omega-6 to omega-3 ratios, which makes them inflammatory. That usually means avoid corn and soy oils, and other cereal crop oils. I’m not as convinced that grapeseed oil is unhealthy just because it’s not saturated fat, but I’m open to more information.
I wonder if camelina oil will be good to use.
Grapeseed oil also has an extremely short shelf life before it goes rancid - around 6 months on average, maybe up to a year if refrigerated. Just FYI
I just paid almost $9 for Hellmann's mayo today at Winn Dixie in central Florida. Never again!!! Great video. ❤️
Try a fermented garlic clove and the liquid from fermented jalapenos... Amazing!
Hi. I have cloves of garlic in the dill pickles I made last year, would that be considered fermented? Also do you know if the brine from the dill pickles would be considered fermented for the fermented part of the recipe?
@@sophiesoulsister2222 any fermented brine works. Yes to the garlic!
@@jenniferr2057 thank you and for your quick response
Just made this and it is delicious! I used yogurt whey and garlic and basil. Yummy.
Thank you!
How long did you leave the container sitting out? I have never tried brining/pickling yet!
I am assuming good Greek yogurt will be just fine to set out ?!!
Thanks! 😊
Wonderful!
Peppercorns also are great in it and I have used apple cider vinegar. And the immersion blender is a must have for easy mayo.
Teller, do you use apple cider vinegar instead of the brine?
I was wondering if raw apple cider vinegar would work as the fermented addition. Why not? It’s from fermented apples.
Vinegar is a different type of ferment… I’m not saying it WONT work, but rather that I’m not sure that it would work.
@@HomesteadingFamily Thanks. Was curious if it would last with ACV. We use it up so quickly. I am definitely going to try your method.
@@eyeswideopen5517 I have used ACV to make but have always placed it immediately in fridge and it is eaten within the week because it is so yummy. I will try this method as stated and ACV at same time and compare perhaps.
I have just made my mayonnaise with butter and a little juice from live coleslaw, live apple cider vinegar and whey from my newest batch of yoghurt. Very different and lovely, thank you. It is fermenting in my kitchen - normally very cold but today is hot and sunny which is just right to ferment (covered with thick dark fabric until the sun goes down)
sounds awful.
Thanks so much. I was getting ready to make some, and I was hoping for a solution to make it last, so I could make a large jar of it. This is perfect.
I've made homemade mayo for years because I don't like the ingredients commercial mayo has in it. I just pasteurize my in-shell eggs by putting them in 140 degree water for four minutes then immerse in cold water. I use organic avocado oil and add an extra yolk and double the mustard in my recipe for more flavor and that also keeps it from separating. I also use about 3 tablespoons of ACV for two cups of oil. My mayonnaise lasts until I've used it up. Generally 3-4 weeks. Never had a problem doing it that way. However, I love the idea of fermented mayo and I will try it.
I use kombucha and my absolute fav additive is roasted garlic, takes the mayo to the next level
Very impressed with your presentations you are such a natural and I can feel your passion and love in what you do. Well done! I will be looking at more of your videos when I have time.
Thank you so much!
This is awesome!! Thank you! I always have plain yogurt on hand, so this is definitely on my to-do project list! Ive also really been wanting to try making fermented foods, for health, so VERY happy to stumble across your video today! Good mayo is so expensive lately!!
😊. I also like Mary Nest in prebiotic an no gmo's
I made this today with basil, and it tastes great. I used avacado and olive oil.
I’ve been making fermented mayo for a couple of years now. The other day I decided I was going to buy some of the Best Foods I used to love for convenience. I couldn’t force myself to do it. Just went home and made a batch. It’s really hard to go back after making it yourself.
As I was watching this I remembered that I have garlic confit purée in the fridge that might be an excellent addition to my next batch. Yum. =)
Hellmans and Best Foods now say ‘ bioengineered’! No explanation and it is awful. We used Hellmans for years and it is now inedible. 🤦🏻♀️
@@PretzelogicSeriously!?!
I recently read that Best Foods and Hellmans are made in China now.
Do you keep you home made fermented Mayo for weeks and months?
Can I use Kifer as a ferment?
Will have to give this a try…best wishes I’m thinking baby is already here and all are well and blessed…
I've been making my own mayo for a long time! I started bc it's so hard to find mayo without soy oil that isn't $1 or more an ounce. 😑
It's so much more delicious!
I personally have never had an issue keeping home made mayo for a pretty long time, but when I first started, I was really paranoid about it going bad so I always made lacto fermented mayo. I should probably start adding whey again just to be on the safe side. 😅
Also it's good to know you can use basically any brine! I had only heard of using whey from yogurt up until this video. 🙌
I am super happy to know that there are others that don’t use store bought Mayo for the exact reason of having soy oil. I was having major problems with inflammation. Removing soy bean oil and changing to filler free multi vitamin and an all natural anti-inflammatory that is filler free, I have been essentially pain free.
Long story short, I avoid Soy as much as possible. If I have it, my inflammation goes up. I’m also interested in having a food allergy test completed.
@@lesliecastle6791 yes! It's I have too much soy oil or soy protein it give me a terrible headache and messes with my cycle so bad. I avoid it at all costs as well.
Hard to find mayo without soy period. I know the struggle.
Can you use sauerkraut juice?
She said yes u can in the video
LOVE the basket of eggs on the counter 💟
The oil in grape seeds is extracted by using hexane.
Have you seen how canola oil is made? Horrific process. It never crosses my lips anymore at home.
Might as well.just buy grocery store mayonnaise
@@t-rozbenouameur5304 Nah, use good healthy oils not seed oils: Avocado, MCT, Macadamia, etc.
@@Buffatestuff that's exactly the point
I agree. I would never use grape seed oil. It is a overly processed seed oil manufactured in a petroleum plant, and is very destructive to our endocrine system and brain. Try using animal fat like ghee, duck fat, or beef tallow instead.
Thank you for this recipe. I love the taste and texture. It is so easy to make.
Thank you great tuition from Johannesburg South Africa 🇿🇦
You're such a fabulous teacher, Carolyn! Thank you for this lesson!
Thank you. Glad it was helpful!
@@HomesteadingFamilyplease help...my mayo isn't setting up
Also what can I do with the "mayo" that didn't set up?
Excellent use for my surplus of eggs! Thank you, yet again, for another great preservation idea!
I usually make my mayo myself. If this works, it will be a game changer for me. I have got to try this!
First time I made it I had it in the fridge for several weeks and it molded. Since doing something like you did here, it lasts longer than the store bought. Food for thought
I love using the hm herbal mayo to slather on meats before cooking so good! Used this recipe with canola, evo mix for cordon blue chicken, EXCELLENT.
I find that two yolks and one whole egg makes the perfect amount of mayo to have on hand in the fridge. I never measure the oil I pour until I get the right consistency. I always use an immersion blender, I have never tried that trick, I may have too now.
I just tried this using liquid (and some solids) from my fermented salsa and garlic this time. It was the best mayo I've ever had
I just made this and WOW 🤩. It’s so good! Thank you for the time you put in to make this video
I remember helping my dad make mayonnaise. He used the hand held mixer and I got to add the olive oil ssslllooowwwlllyyy dribbling it in. It never lasted long enough to worry about how long it would keep!
I’m sooooo glad I found you! I’ve been wanting to do this and thought it wasn’t possible. Thank you for posting!
I love the idea of applying the principles of fermentation to homemade preparations, like homemade ketchup, for example. Thank you!
What do you use for homemade ketchup?
Wonderful video! I have been wanting to make my own mayo for years, but ran into the same issue you mentioned, so when I stopped buying the store stuff I just went without & stuck to mustard! Lol! But now I look fwd to making mayonnaise that will last into months!! 👌👏
Just made this recipe and the taste is phenomenal! Thank you so much!
Glad you liked it!!
Being a Southern Gal, I always have a jar of bacon drippings by the stove. I use those bacon drippings as my oil in my homemade mayo. Sooo delicious! Would your fermented mayo work the same with bacon drippings?
Great on the bacon drippings!! I look forward to hearing an answer to your question. If it will ferment then I will be trying bacon drippings!! 👍❤️
Great idea!! This would be nice to know. Would you be willing to share your Mayo recipe the way you make it now? It sounds delicious!! 😄
Can't wait to hear the answer to this!!!
I have used my farmhouse cheese whey and it works for over 3 weeks in the fridge... I havent been able to keep the bacon/garlic/onion longer because it goes great on a BLT with a Bloody Mary in the hot summer afternoon. Also, you can make a ranch style dipping sauce out of it. So bacon products, even those made from bacon grease, dont last long in my house.
Yum!!!
This is interesting. I have always preferred the flavor of Miracle Whip, but preferred the texture of regular mayo. When I started making my own I looked for recipes and found those for authentic MW all used a slurry made of corn starch. I finally found one that was just a MW flavored mayo. I have over time made adjustments to the recipe to suit my taste. I make this with 2 cups of oil, one whole egg and one egg yolk. My eggs are brought to me farm fresh unwashed every week, so they are already at room temp. A batch will last me 2 to 4 weeks. I've never had one go bad, I attribute this to the vinegar (8tsp) and lemon juice (2tsp).
I love making mayonnaise! Will be trying this recipe. Love the idea of a fermented mayo
This is perfect, I was looking for something that lasted longer in the refrigerator. I make Kiefer so I can add that as my ferment, and mine is pretty strong as I ferment mine for long periods of time. Thanks so much!!
I loved it !! I haven't started fermenting yet but that is next on my to-do list. Then I will be able to keep my homemade mayo for a couple months. I plan on using my batch up with chicken salad, egg salad and potato salad. Thanks for sharing, I love it.....especially that touch of garlic...yum
You can just use raw unfiltered ACV :)
I so look forward to creating this. I have kefir always going and will add it. THANK YOU FOR MAKING IT FERMENTED. My Kefir yougurt stays in my friend for many months! I just scrape off the moldy layer like you do for cheeses!
It always stresses my husband out when I leave the mayo out to ferment, every time I’m impressed that he notices 😂
What are some other options for the fermentation? Could I use kombucha?
I’m sure you can! Kombucha is absolutely fermented ❤
@@_cdm_ kombucha is flavored tea? Right?
I just made a batch of mayo and it is fabulous!!!! Thank you
It’s great to use on bread for grill cheese sandwiches and not use butter. Yummy
I love it I being making mine with avocado oil and is so cheap and healthy
I use my homemade fermented mustard but have never tried leaving it out on the counter. Had noticed it lasts a long time.
Thanks for the great tip!
Thanks, I tried and it works!
Grapeseed oil is about the unhealthiest oil you can use. Avocado oil is the best choice, that or olive oil.
Second comment …just harvested lol my kraut and saved juice from it perfect timing I totally agree oil oil is soooo strong I’m using our avocado oil a bit of fresh oregano as well … turned out wonderful thank you so much AMAZING so great to know how good this will be for us … stay blessed.
I use raw apple cider vinegar in my mayo. I've never had a batch go bad and I make a whole quart at a time for just two of us. I've had a batch in my fridge as long as two months. I've never let it set out on the counter. Just heard about that today.
Same. Homemade mayo will last in the fridge as long as the egg used would have been good. Been making homemade mayo for years. It's all we use. Sometimes we use it quickly, sometimes it takes a month or 2 to use it up. Never a problem!
Hi. I really appreciate your comment. Do you use the apple cider vinegar in place of where she used fresh lemon juice? Thank you.
@@SAM57119 Yes, I use about 2 tablespoons per quart.
@@cbishop7777 how many eggs, and how much oil to make a quart?
@@seanobrien7159 three eggs, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, fill jar to 1"from rim with oil. Use stick blender starting from the bottom.
Turned out perfect the first time. I love it. Thank you!
So glad!
Very cool home tech! I've been buying Chosen Foods avocado oil mayo. I might try this, as I always have raw sauerkraut in the fridge. I'm thinking I'd pasteurize the egg, though. I've done that in a water bath before adding to separated mayo and re-blending.
I always pasturize my eggs too...I just feel better knowing I can keep it longer.
I have made this several times and it is amazing!! Thank you for the recipe. I do like that it lasts longer in the frig YAY
Would you be able to use lard in replace of the oil?
Wow! we will try this right away. If it works, we will be so happy. Also, we add a 1/4 cup C8 oil and 3/4 avocado oil, and its great.
I love the glass fermentation set up you have for your cranberry rhubarb chutney - where did you get that? It's gorgeous!
Here it is: amzn.to/3JJt38q
@@HomesteadingFamily thank you!
@@HomesteadingFamily tysm!!!
@@HomesteadingFamily any chance of getting your cranberry rhubarb chutney recipe please?
cranberry rhubarb fermented chutney sounds amazing too! oh I need that in my life