Someone commented that adding the water increases the whisk of mold. And the author says store it for three days in the refrigerator? I’ve seen other versions that do not use water and they use a little bit more of the acidic part whether vinegar or lemon juice. It keeps longer then. Personally I want it to keep for one week in the fridge so I prefer 2-3 teaspoons of vinegar or lemon juice, a little bit more of the oil and no water. Plus, add some Dijon mustard or mustard of your choice so you’re getting some turmeric for anti-inflammatory effect , and a little bit more vinegar in the mustard which will help preserve
One of my favorite mayo substitute is blending 1 cup cream cheese and 5 hard boiled eggs. That's it. So yummy. I can eat it by the spoonful. You can add seasonings if you want.
Just what I was looking for. I've been looking for ways to make mayonnaise as I have a similar blender and I can't get it right. This looks way easier. Thank! 😊
Classic mayo does not usually contain mustard - it usually contains raw egg, a neutral oil, and an acid. However, the majority of mayo made in the USA has mustard in it. I make ovum aioli which has only raw egg and a neutral oil and use it as a mayo base.
Thanks for r your endorsement. I've never been a fan of eating raw eggs. (Persistant irritation on my uvula and another involuntary response .) I think i might give this a try!
Thank you for watching and for asking! The water is to help get to the correct consistency. This recipe will keep for up to 3 days if stored in the refrigerator, tightly covered, and is best made in smaller batches for this reason. 💖
Thank you for asking! You would want to pulse the mixture about 20 seconds at a time, just going until everything is mixed. It should take about a minute or so total mixing time, but could take a bit longer depending on your eggs. Thank you for watching! 💖
Absolutely, we found with this recipe, it definitely took some testing to see which amount of liquid would be best. Everyone's mayo is going to be a little different, depending on the eggs they use. You have to let us know if you try it!
I wouldn't use olive oil, it has too strong flavor that many won't like. Best to use a light oil like soybean, canola, etc. Also add salt, vinegar, sugar, and a bit of dry mustard to the eggs. Sometimes I add some white pepper too.
Thank you for sharing! That is the beauty of this recipe! You can use different types of oils and different (or extra!) seasonings to best suite your favorite flavors or special dietary needs. 💖
Sorry, friend, but canola and soy are both GMO in America. Unless you’re lucky enough to be in Europe, which protects it citizens a little bit better from the big food and big Pharma. Anyways, avocado oil is really the best choice!! Soy and canola are GMO and have way too much phosphates round up in them. We have enough cancer these days going around. Retired healthy, acute care nurse who eats all organic food and takes no medication.
Someone commented that adding the water increases the whisk of mold. And the author says store it for three days in the refrigerator? I’ve seen other versions that do not use water and they use a little bit more of the acidic part whether vinegar or lemon juice. It keeps longer then. Personally I want it to keep for one week in the fridge so I prefer 2-3 teaspoons of vinegar or lemon juice, a little bit more of the oil and no water. Plus, add some Dijon mustard or mustard of your choice so you’re getting some turmeric for anti-inflammatory effect , and a little bit more vinegar in the mustard which will help preserve
One of my favorite mayo substitute is blending 1 cup cream cheese and 5 hard boiled eggs. That's it. So yummy. I can eat it by the spoonful. You can add seasonings if you want.
I tried it out today, it emwas yummy and much mych more healthier than store bought. Thank you for sharing
Just what I was looking for. I've been looking for ways to make mayonnaise as I have a similar blender and I can't get it right. This looks way easier. Thank! 😊
This is perfect! Wow thanks for sharing!
Thanks for watching! 💖
I have not heard of this before. I think I will like this more than regular mayo. Thanks for sharing!
Thank you for watching! 💖
Wow! I am going to try this. Store-bought mayonnaise doesn't have the best ingredients in it . And another recipe to use my eggs in
Thank you🌻🌻
Classic mayo usually contains mustard... helps with emulation and taste.
Also I understand lemon in vinegar give a good taste together. It's for each taste.
Classic mayo does not usually contain mustard - it usually contains raw egg, a neutral oil, and an acid.
However, the majority of mayo made in the USA has mustard in it.
I make ovum aioli which has only raw egg and a neutral oil and use it as a mayo base.
Made this today. Love it! Thank you
Glad you liked it!! Thank you so much for watching. 💖
Hi 👋 I used canola oil and regular vinegar. Next time, I will omit the water and use lemon juice and dijon mustard. 😊
Sounds like a good idea! I should try it
@@Realrin14167 it was good.
@@Realrin14167 I'm glad you liked it & thank you.
Thanks for r your endorsement. I've never been a fan of eating raw eggs. (Persistant irritation on my uvula and another involuntary response .) I think i might give this a try!
Thank you for watching! 💖
60 ml = 4 Tbs
Not sure what I did wrong, it tasted more like egg salad, yokey texture. It was good enough to eat by the spoonful though. lol
Is it a good idea to include water in the mayo? Won't it get moldy after a few days in the refrigerator?
Thank you for watching and for asking! The water is to help get to the correct consistency. This recipe will keep for up to 3 days if stored in the refrigerator, tightly covered, and is best made in smaller batches for this reason. 💖
How long will this keep in the refrigerator?
Thank you for asking! This should be stored in the refrigerator, tightly covered, and can keep up to 3 days. 😃
How long did you have to blend it for?
Thank you for asking! You would want to pulse the mixture about 20 seconds at a time, just going until everything is mixed. It should take about a minute or so total mixing time, but could take a bit longer depending on your eggs. Thank you for watching! 💖
I added more oil and vinegar as it tasted a little eggy
I got my ducks from you guys golden layers and khaki campbells
This uses less liquid than other recipes I've seen but I guess it just depend how thick you like your mayo☺
Absolutely, we found with this recipe, it definitely took some testing to see which amount of liquid would be best. Everyone's mayo is going to be a little different, depending on the eggs they use. You have to let us know if you try it!
It isn't exactly mayo, I added a bit of mustard and a pinch of sugar, but it works in potato salad!
I wouldn't use olive oil, it has too strong flavor that many won't like. Best to use a light oil like soybean, canola, etc. Also add salt, vinegar, sugar, and a bit of dry mustard to the eggs. Sometimes I add some white pepper too.
Thank you for sharing! That is the beauty of this recipe! You can use different types of oils and different (or extra!) seasonings to best suite your favorite flavors or special dietary needs. 💖
Soybean in any form causes our arties to harden.
Sorry, friend, but canola and soy are both GMO in America. Unless you’re lucky enough to be in Europe, which protects it citizens a little bit better from the big food and big Pharma. Anyways, avocado oil is really the best choice!! Soy and canola are GMO and have way too much phosphates round up in them. We have enough cancer these days going around. Retired healthy, acute care nurse who eats all organic food and takes no medication.
Avo oil is better. Seed oils cause inflammation.
Tried this but ended up with Egg mayonnaise