Thank you. We go through a lot of mayonnaise, this is so simple so now I'm going to use the last method. I too like mustard and lemon in many things. Thanks again.
I make mine with 2/3rds cup avocado oil & 1/3rd cup extra virgin olive oil...I also add a half teaspoon of onion powder... with of course the brown mustard, egg, apple cider vinegar & pink Himalayan salt👍(using same measurements as yours) turns out great using the immersion blender!😋
Thanks a lot for your recipe. I read and did exactly as you said with the third method and it turned out very very nice. I also added mustard paste to it.
Homemade mayo is not recommended for longer shelf life like store bought. To preserve mayo without chemical preservatives you're going to need to drop the pH. That usually means more vinegar, which is also going to alter the flavor. Now, you can experiment with quantities but you're still going to be altering the flavor. To counteract this you're going to need to flavor your mayo more strongly. Flavored oils are a way to do this, so are herbs and spices. Most commercial mayos have added sugar to offset the increase in acidity. At some point though you're going to have to quantify how much preservation you get out of a given vinegar concentration. In commercial mayonnaise Sodium benzoate and potassium sorbate are commonly used alone or in combination to control the growth of yeasts, molds and bacteria in mayonnaise-based products (2,10, 12, 14). The activity ofthese preservatives increases as the pH of the product decreases due to the formation of undissociated acid However, I can not recommend the usage of these .
wow i made it just a little while ago, i used the blender method. i didnt put mistard powder cause we dont have it here inrm our place. and its a success. it smell and taste like a store bought mayo. thanks for sharing....
The first round before watching your video, I used the ninja food processor and I kind of over did it. But the second round I used the immersion and I like that one better. It definitely turned into mayonnaise for sure! Though, I will do the processor again to see if it will turn out like the use of immersion blender. Thanks for your help.
I keep getting a browny colour mayo which I hate. I use this dijon mustard but I see you use a mustard power I'll try that! |I have the immersion blender so I'll give yours a go! ONE DAY I'LL GET THIS RIGHT !
Using Dijon mustard,the color will be darker… and some varieties of Dijon mustard are really dark. You can also omit the mustard altogether but most store bought mayo contains some mustard … I’m confident you will perfect it soon!
i like all of the methods, but my question is,, can i use olive oil? and a blender that i have is the uoside down blender,,,,its a personal blender its use for fruits and veggies. Can i also use this?
Hi. You can use light olive oil.. for healthy mayo hiwever the taste and feel is very different if you like store bought mayo. The personal blender used.. I have never used apart from for smoothies and 🥤 . It seems technically possible although might be a little messy.
I've been trying to make mayonaise using Immersion blender, all is well, except, I wonder how long to refrigerate the mayonaise after the blending session, and do I place in the chill or cold section of the freezer?
I was talking with a friend about mayonnaise and were I usually buy Hellmann's I had recently tried Heinz mayonnaise and found that I liked the tangyness, obviously they use there brand of vinegar and perhaps thats what makes Heinz brand so special in comparison to Hellmann's. So you added lemon juice near the end but could you add more of the same vinegar as previously used? And, could you substitute paprika with powdered vinegar to the mix?
My friend brought up a good point so I thought I'd ask it here. So which oily is the least likely to leave an oily taste in mayonnaise? Or at least leaves a tolerable oily taste? My next question is, is powdered vinegar an emulsifier?
Hi in some videos I see thay they just put oil right away. I mean not slowly. Then they just blend it. Will that have a difference with the methods you shown? If yes, what? Thank you.
@@Recipesaresimple in another TH-cam video got information to use 150 ml oil for one egg yolk. I think egg size is a matter. And ur suggestion to use 3/4 cup oil may be close to perfection. Thanks for ur answer.
You end up with ‘broken’ mayonnaise when too much oil is added or oil is added too fast. It can be fixed by taking a small amount of the broken mayo into a bowl, adding a little vinegar/ lemon and beating again till it starts to thicken then you can add the remaining broken mayonnaise in a thin stream and it will fix it. It may take a bit of practice but making mayo is really simple 👍👍❣️
God, I love mayonnaise. I can't go five minutes without a spoonful. I don't just crave it, I need it. I will refuse to do anything, including breathing, if I haven't had my fix of mayonnaise withing the last five minutes. This videos reminds me of that crave. I don't know why, but god does the urge to inject raw mayonnaise into my veins is strong, so strong in fact I'm going to do it right now. Bye.
There is 2 regular additives used in commercially made mayonnaise : • sorbate de potassium (conservation) • EDTA de calcium disodique (antioxydant) Salt and citric acid also help in preservation. In homemade mayo vinegar is the best It provides acidity to deliver a low pH which is the primary means of preservation. Do note that although a shorter time is recommended for storing home made mayo, it can easily last longer if stored properly.
Olive oil tends to make a very heavy tasting mayo.. but if you like t you could try. and yes ordinary mustard may be used. reduce the amount even further.
Thank you so much for these quick and easy recipes? One question: Can this work with a beater? And, every time I try the Immersion blender method, my blender gets really hot!
Any good modelof immersion blender should not overheat within this short period of time that it takes to finish the oil. I’d say no more than 4 minutes. Check the instruction manual to see if a maximum run time is specified before cooling. In any case this mixture is also not regarded a heavy/ dense solution that can cause overheating. You should stop immediately if overheating occurs and allow 15-20 minutes cool off time. Yes , it can be made with beaters but i find that method rather messy
Thank you 💕 so much for this brilliant opportunity.
I think I would prefer the immersion blender.
Fred from Uganda.
This is a great video for those of us who prefer home made in order to control& know what ingredients are used for health reasons
Crystal clear. Simple and easy. I'll try this out tomorrow.
Excellent vedio presentation.
Hand emulsifier method is easy and quick.
Thanks for sharing.
Thanks for sharing my new friend
Thank you. We go through a lot of mayonnaise, this is so simple so now I'm going to use the last method. I too like mustard and lemon in many things. Thanks again.
Tks for sharing this recipe tutorial with us
I make mine with 2/3rds cup avocado oil & 1/3rd cup extra virgin olive oil...I also add a half teaspoon of onion powder... with of course the brown mustard, egg, apple cider vinegar & pink Himalayan salt👍(using same measurements as yours) turns out great using the immersion blender!😋
Thanks a lot for your recipe. I read and did exactly as you said with the third method and it turned out very very nice. I also added mustard paste to it.
Thanks for the awesome video. What preservative can i use to make my mayonnaise last longer like 6 to 12months and quantity? Thanks
Homemade mayo is not recommended for longer shelf life like store bought.
To preserve mayo without chemical preservatives you're going to need to drop the pH. That usually means more vinegar, which is also going to alter the flavor. Now, you can experiment with quantities but you're still going to be altering the flavor. To counteract this you're going to need to flavor your mayo more strongly. Flavored oils are a way to do this, so are herbs and spices. Most commercial mayos have added sugar to offset the increase in acidity. At some point though you're going to have to quantify how much preservation you get out of a given vinegar concentration.
In commercial mayonnaise Sodium benzoate and potassium sorbate are commonly used alone or in combination to control the growth of yeasts, molds and bacteria in mayonnaise-based products (2,10, 12, 14). The activity ofthese preservatives increases as the pH of the product decreases due to the formation of undissociated acid
However, I can not recommend the usage of these .
I prefer the immersion blender! First attempt was amazing. Never knew I could do this with an egg.
Great to hear!
How does it taste like please?
@Vanargand I live too far from the Hoover Dam to go get one!
@Vanargand You said to get a dam wisk. I don't live anywhere near a dam! The only one I know is the Hoover Dam and that's too dam far!
Wow,never knew its so easy making Mayonaise👍😊thanks for sharing these recipies🍋🥚👍
Well explained perfect preparation superb 👍
Thank you, I just made mine and it turned out really good, I followed the third recipe. Keep posting 💐
wow i made it just a little while ago, i used the blender method. i didnt put mistard powder cause we dont have it here inrm our place. and its a success. it smell and taste like a store bought mayo. thanks for sharing....
Wonderful!! Thank you 😊
@@Recipesaresimple awe..... you are very welcome🥰🥰🥰
Thanks so much for a great tutorial. I’ve tried both & they are delicious.
You are so welcome! And thank you for the feedback 😍
I used the the mini processor and it turned out perfect and was much easier than the immersion blender!👍
you had the best video :) I will be using the emersion today, bought it just for this
good demonstration, informative andeasy to understand.
thank you so much for sharing this,
I am happy for this recipe, great. THANK YOU
Ganyan lang pla madali lang pla paggawa.thank you sis.godbless
Thanks for sharing i will try it
Can i use stand mixer in making mayonnaise?
Thanks for sharing great recipe and the methods of doing it...I did it and it turns so yummy...😊
Can i use any other oil like olive oils n coconut oil apart from sunflower oil?
Other people praise olive oil, while some say extra light oil, so yes you can.
Avocado oil is best and very healthy.
Thanks a lot. Made mine and turn up great.
Great to hear! Thanks for the feedback 😊
Great 👍
Accha milk ar porimanta bashi hola ki use korta parbo
Good content nice tips I try this make mayonise
Thank you very much. Can I use hand mixer like the one we use in baking cakes?
" Man cannot live by bread alone. He must have mayonaise"😋
Im making me some emmersion blender mayo today! 🙌
I like your recipes , thanks for sharing, I made it and it comes very good ,I recommend to all
Thank you! Happy to know it helped :)
Thank you for sharing your recipe I wanna try it
Beautiful nice Thanks
The first round before watching your video, I used the ninja food processor and I kind of over did it. But the second round I used the immersion and I like that one better. It definitely turned into mayonnaise for sure! Though, I will do the processor again to see if it will turn out like the use of immersion blender. Thanks for your help.
That's great! Thank you.
Very nice and simple, we will try. Bye
I always like you're simple recipe
Just did your recipe for mayo made first time hundred percent success thank you
That’s so good to hear!! 😊 Thankyou
thank you so much,for the lecture and time,now I can make 3 different mayonnaise,thanks to you.may God bless you and your family always.stay safe.
Can I use all lemon juice n not vinegar
Yes fresh lemon 🍋
Thanks for the info, now i`ve learned a lot. Homemade mayonaise is my favorite sandwiches💝🎁🏀🎾🍗🍟🍔🍕
Submerger blender 🤗 amazing 😊👍
I will definitely try your simple receipe.
Its very use full thanks alo
I keep getting a browny colour mayo which I hate. I use this dijon mustard but I see you use a mustard power I'll try that! |I have the immersion blender so I'll give yours a go! ONE DAY I'LL GET THIS RIGHT !
Using Dijon mustard,the color will be darker… and some varieties of Dijon mustard are really dark. You can also omit the mustard altogether but most store bought mayo contains some mustard … I’m confident you will perfect it soon!
@@Recipesaresimple Thank u!!
Yes I will definitely try that mayonnaise and I like your blender where can I get one of those
Can you use a hand mixer with the wire whip attachment?
I have tried. it didn’t work as efficiently for me
Using the immersion blender produced the thickness I had missed using other methods. ‘Preciate ya
Really very nice
Very nice video
What is work of lemon juice in the process and can you make the mayonnaise without lemon juice and vinegar?
i like all of the methods, but my question is,, can i use olive oil? and a blender that i have is the uoside down blender,,,,its a personal blender its use for fruits and veggies. Can i also use this?
Hi. You can use light olive oil.. for healthy mayo hiwever the taste and feel is very different if you like store bought mayo. The personal blender used.. I have never used apart from for smoothies and 🥤 . It seems technically possible although might be a little messy.
@@Recipesaresimple can it be used us hair mask?
Can I use unfiltered olive oil( the green juice)?
Yea but flavour and colour are altered
Recipes are Simple I’m fine with that, I love olive oil
I love the taste of the local Lady's Choice or the US Best Food Mayonaise. Which of the 3 methods will bring out that taste? Thank you so much.
the third one is closes to best foods flavour.
Recipes are Simple Thank you so much!
I've been trying to make mayonaise using Immersion blender, all is well, except, I wonder how long to refrigerate the mayonaise after the blending session, and do I place in the chill or cold section of the freezer?
Refrigerate an hour or so before initial use. Then store remaining mayo in jar tightly closed in the main chiller / fridge section ( not freezer)
@@Recipesaresimple Thank you, I will do just that when I run out of my mayo next :)
I was talking with a friend about mayonnaise and were I usually buy Hellmann's I had recently tried Heinz mayonnaise and found that I liked the tangyness, obviously they use there brand of vinegar and perhaps thats what makes Heinz brand so special in comparison to Hellmann's.
So you added lemon juice near the end but could you add more of the same vinegar as previously used?
And, could you substitute paprika with powdered vinegar to the mix?
Yes those changes work fine.
My friend brought up a good point so I thought I'd ask it here. So which oily is the least likely to leave an oily taste in mayonnaise? Or at least leaves a tolerable oily taste?
My next question is, is powdered vinegar an emulsifier?
Hi in some videos I see thay they just put oil right away. I mean not slowly. Then they just blend it. Will that have a difference with the methods you shown? If yes, what? Thank you.
Yes. It will separate if not immediately then a while later. It will not have the right amount of emulsion if added all together
@@Recipesaresimple aw alright thank you for enlightening 😊
Thanks for this video...please i can skip adding the mustard using the blender method?
Yes you can , just showing various additions. All will work with any of the methods 👍
Thank you so much for your quick reply
How to xpire date moyenise
- Thanx a million 4 sharing,
Made mine it was very very yellow think it was the free range yolks so orange and beautiful . but it was excellent turned out lovely
Mostly because of your eggs. Some mustard is also very yellow and if you added a bit too much... happy you had good results! 🌹
How much oil is better/perfect when we preparing mayonnaise by 1egg formula?
If it’s a large egg - 1 cup. If not, 3/4 cup oil is fine.
@@Recipesaresimple in another TH-cam video got information to use 150 ml oil for one egg yolk. I think egg size is a matter. And ur suggestion to use 3/4 cup oil may be close to perfection. Thanks for ur answer.
Thank sis , my first attempt is fail i put too much oil.
You end up with ‘broken’ mayonnaise when too much oil is added or oil is added too fast. It can be fixed by taking a small amount of the broken mayo into a bowl, adding a little vinegar/ lemon and beating again till it starts to thicken then you can add the remaining broken mayonnaise in a thin stream and it will fix it. It may take a bit of practice but making mayo is really simple 👍👍❣️
Pls how can you best fix a melted mayonnaise and get it to be very thick still?
Can I use olive oil ??🌸
Thanks for the easiest way to make mayonnaise.
Perfect.👍Yummy mayonnaise is ready. Let me try today itself. 🙏
thanks dear.. hope to see you again!
Is it easy to find pasteurized eggs? Are they costly?
They are available in most good supermarkets . They are found in the chilled section. Perhaps a bit costlier than regular eggs
thanks for your video. I prefer the purple cup method ( emulsion blender) which looks thicker... 🙏 💕
Will try with immersion blender
God, I love mayonnaise. I can't go five minutes without a spoonful. I don't just crave it, I need it. I will refuse to do anything, including breathing, if I haven't had my fix of mayonnaise withing the last five minutes. This videos reminds me of that crave. I don't know why, but god does the urge to inject raw mayonnaise into my veins is strong, so strong in fact I'm going to do it right now. Bye.
My strange addiction..... we got a perfect match
🤣🤣🤣
@@jademckenzie212 You two should get married! A match made in Mayo-Heaven!
Really perfect one,😋
Homemade tastes so much better yummm.
Thanks for sharing ur 3 ways of making mayonnaise
Nice and easy
How long can one keep this in the fridge pls?
1 week very fresh.2 weeks if stored very tightly without frequent opening and handling.
Please how come the mayonnaise we buy in store stays up to one year and more? Which Preservatives can be added?
There is 2 regular additives used in commercially made mayonnaise :
• sorbate de potassium (conservation)
• EDTA de calcium disodique (antioxydant)
Salt and citric acid also help in preservation.
In homemade mayo vinegar is the best It provides acidity to deliver a low pH which is the primary means of preservation. Do note that although a shorter time is recommended for storing home made mayo, it can easily last longer if stored properly.
Nice cooking
Thank you for your recipe of mayonnaise
Your welcome sweetheart 😍
wonder if you could use ghee for the oil?
The only fail-proof blender mayo on youtube, thanks for sharing, btw can I use canola or other vegetable oils?
Thank you so
Much! Yes flavors just vary.
VERY NICE VIDEO THANK YOU
Can we put oilv oil?
My first attempt came out well. I didn't like the taste at first so o added more salt and lemon. And it is much better! I'm gonna make butter next!
Great job!
Can we try with whisk n blender
yes, just requires a bit more practice , in my opinion.
Thanks for the recipe but could i use olive oil snd next could i use ordinary mustard,?
Olive oil tends to make a very heavy tasting mayo.. but if you like t you could try. and yes ordinary mustard may be used. reduce the amount even further.
Is mustard optional
Yes
How many days will this last in room temperature?
CA MILLE it must be refrigerated.. upto three weeks in the fridge if stored properly.
@@Recipesaresimple why it became watery after 5 hours? I even put it in the fridge
Best directions ! I tried and failed a couple others. But Even I couldn't ruin this one.
How can it be preserved like the normal ones ma
Always list your ingredients down and the procedures to enable us pic you proper.
How to preserve for long duration
If stored carefully using dry utensils and tightly closed and kept chilled it lasts a month.
Thank you so much for these quick and easy recipes? One question: Can this work with a beater? And, every time I try the Immersion blender method, my blender gets really hot!
Any good modelof immersion blender should not overheat within this short period of time that it takes to finish the oil. I’d say no more than 4 minutes. Check the instruction manual to see if a maximum run time is specified before cooling. In any case this mixture is also not regarded a heavy/ dense solution that can cause overheating. You should stop immediately if overheating occurs and allow
15-20 minutes cool off time.
Yes , it can be made with beaters but i find that method rather messy
@@Recipesaresimple 👍 Thank you for the tip! I'll recheck my manual and try it out. Thanks a lot!
Hi first like
What type of oil are you using?
Sunflower oil
Each methods are awesome.
I Appreciate..
Can we use avacado or olive oil ?
Yes but the flavour is altered
I used to have a Bosch!
What happens if u don't have Paisturized Aiggs??
Supper thanks a lot
Very helpful. Thank you.
So glad!
super recipe dear