I used you’re recipe and it’s wonderful. I made a tried something different for experimentation and it’s AMAZING!!!!! I melted 1/4 cup of butter and whisked it into 3/4 oil to make the 1 cup oil.... after chilling, the texture is that of room temp cream cheese, but the flavor is amazing. The butter adds a savory wonderfulness without the edge of salt.
Thank you, InspiredTaste for this recipe. Great! And thank you David, for the addition of 1/4 cup of butter... YUM to the moon and back! This is the second time I've made this. Due to all of the acid (fresh lemon juice & red wine vinegar), it lasts longer than two weeks, but I didn't want to take the chance eating it after the two weeks, although it still smelled great. Also, I was too afraid to eat the egg raw, so I pasteurized it before use. I now know why the eggs at Dollar Tree are cloudy; it's due to the pasteurization process. I get so many compliments on the foods I make with this mayo. Thank you, so much!
I so agree with you! There is nothing better than home made mayo - I use powdered mustard and lemon juice instead of vinegar and dijon... I found the powder didnt turn my mayo yellow - its so much whiter and prettier - great video :)
Great recipe, I learned how to make mayonnaise in culinary school and one guy poured the oil while I beat the mixture with a whisk by hand and believe me my arm was killing me. I doubled the recipe and it came out perfect thanks for sharing.
Oh my I seriously love you guys, and your easy homemade recipes. No time wasting talking and getting to the point right away unlike some other Cooking TH-cam channels. *THANK YOU BE BLESSED & STAY BLESSED*
I really like how you use the whole egg. I never use recipes that call for only yoke or egg because I'm left wondering what to do with the unused part. Wasteful in my case. Another nice thing is this probably tastes better than the jarred stuff and all natural ingredients. : )
Instant subscribiuplike! I made this mayo, put it on my burger, and almost died of dehydration, because thats how much I cried about how good it was. *YASSSSSS!!*
Saved my sandwich !!!! I ran out of mayo...and being a shut -in, there is no quick trip to the store...ever. I have eggs and all the rest. My fresh made ciabatta roll and swiss cheese just crying for mayo :( Heading to web page , then kitchen...thanks for the save!!!!
I tried every recipe and wasted so much eggs n oil. One recipe worked the first time, but didn’t the next, but this recipe is the only recipe that works for me…EVERY TIME. Thank you.
I tried this and it works great. I've made mayo b/4,,,usually hit and miss/most of the time I have pretty good luck but it will break from time to time. My recipe uses more yolk, no white and yours was good using the whole egg. Very good w/one egg and one cup of oil. (My recipe is 3 to 4 yolks to a pint of oil.) I use corn oil. I've used a mixer in the past. I think I'll stick w/processor. Very "inspiring"!
This receipe works. So easy so quick and very tasty. I love it. I have also made it with heaps of garlic. Taste amazing on meat. I wonder if you don't want to use raw eggs that you cook it lightly on double boiler than put it in the food processor whether it will work. I might try that next time and see if it works or not. Thank you so much. Appreciate it.
I used my ninja blender and the results were PERFECT!!! Also, substituted the vinegar with only lemon juice and added a little onion powder in the mixture. THANKS!
Your recipe and video makes it look soooooo easy. You're to the point, cool, calm and collected🤗👏👏👏. So...was just wondering...if mixing apple cider with vinegar and grapeseed oil with canola oil would work?
I tried your Mayonnaise recipe and it came out perfect the first time in a food processor. Tomorrow, I am making your coleslaw with the Mayonnaise. Thanks for sharing the recipes.
I don't think people know how easy it is to make mayo - and as you state "better than store brand," Thanks for sharing. And if you find your Dijon mustard doesn't have enough kick (or you're on a budget) try the Trader Joe's brand - it will literally take your breath away. :-)
I tried making mayo using this recipe, and it actually came out okay! I'm surprised, I expected it to be a lot worse than it is :D I'm not sure if it is supposed to be runny or if I did something wrong, but the taste was good enough. Thank you!
I mixed this recipe with a inverted handheld blender in a plastic cup. I put every single ingredient in all at once and it mixed it perfectly in about 30 seconds. I'll never buy mayonnaise again. Thanks.
This worked great. We discovered the joys of homemade mayo and salad dressings from Samin Nosrat’s SALT FAT ACID HEAT. My man has been wearing his arm out making it by hand as we don’t have an immersion blender or a modern food processor. Also her recipe uses only the egg yolk so you have to find something else to use the white for. But I did this in a regular blender pitcher and it it worked well. I just had to keep opening the lid and dribbling in about half a tablespoon of oil at a time because my blender is too fast and sprays liquid everywhere even on its “low” speed.
Thanks! this gave me the confidence to make mayo for the first time. My dijon had sugar in it so I used powdered, as I'm going on Keto tomorrow! Now to see if you have a homeade ketchup recipe...I like my condiments. New to your channel, subscribed and notified, thanks!
Saga Poetic lol...Right There more than one path to rome. If you want to take the longest most complicated route that's your choice. The hand blender method is used in fine dining to make quick and easy mayo. Yes it is stupid to add an unnecessary extra step "drizzle oil". The Hand blender pulse method takes less then 30 seconds. Its like making a milkshake. Remember the colder the oil the stiffer the mayo. Too bad Stupid people never learn.
Dude that worked like a charm even for the first time. Very considerate of you to use whole eggs. Wasting is bad indeed. But I think a little bit yogurt would be much much better.
I already buy only cage free, grain fed, best quality eggs; but, I am still concerned with the raw egg in this recipe. Do you use irradiated eggs to make sure there is no contamination or chance of illness from using the raw one?
I've been finding the use of collagen powder in anything to not work for my body. And I've still got LOTS of it that I don't know what to do with now! 😢
Well, I must have been pouring the oil too slow as my food processor overheated at about the halfway mark on the oil (double batch since I don't have a small bowl). I moved it to my Pampered Chef blender, started streaming the oil again and saw mayonnaise! I was so excited! I kept streaming the oil but the blender kept having to burp the thickening mayonnaise so id stop it long enough to get the air bubble out. It was looking good, the oil was almost gone and in a flash, the mayonnaise broke! The fixes didn't work for me. I don't know what went wrong.
One trick - after you break the egg directly add it to the processor instead of transferring it to a small bowl first. :) You can also use a hand-held mixer and add everything including lemon juice, whole egg, dijon mustard, oil and blend them together.
For the full Fail-Proof Homemade Mayonnaise Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
if you do any future videos on making things requiring ingredients. could you please say the measurements. I get pros don't measure but I do. I can't afford to waste something because it turned or bad. thank you
Hi Mike, It isn't that we consider ourselves pros. We measure things all of the time. It is the only way to make sure that a recipe will work for most people. The main reason we don't put full ingredient amounts on our videos is because once they are uploaded they can never be edited. We want to make sure you have the most accurate recipe with the most accurate ingredient amounts so we keep the full recipe on our website. The full recipe can always be found in the video description area. Our full mayonnaise recipe with all the exact ingredient amounts can be found here: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
I want to try your recipe, but I do not care for dijon mustard. Is there something I could use instead of that? Or can I just omit it? Thanks for your help!
Would have been super helpful to put the ingredient amounts. Mine wasn't "fail proof" as it's way too salty and tastes like vinegar. The method work well though. looks like it should at least.
I will try this but do wish the US had learned about kitchen scales. Whats with all these cups? Ive had to download a table as every 'cup' of dry food, flour, sugar etc weighs a different amount. Plus is this cup a tea cup or a mug? I am English so grew up with pounds and ounces but metric is so much easier. Most of my every day recipes, like bread, scones, pastry and sponge cakes are in my head in imperial meaurements though. (It makes me smile when I hear US folk say they are sticking with good old Imperial. They dont realise that it refers to the British Empire 😂🇬🇧
You didn't mention amounts required. This is really important if you're making it the first time. Nothing about how much oil you need. Really not helpful.
I just made it its linked in the description You Will Need 1 large egg 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar or white wine vinegar 1/4 teaspoon fine sea salt, or more to taste 1 cup (240ml) safflower oil or vegetable oil 1 teaspoon fresh lemon juice, optional
I don't know what I did wrong but my mayo is too watery! I even tried the 2nd egg trick. My emulsion blender quit working in the middle of it so I was trying to use a whisk but with weak 70 year hands, it's not easy. I put it in the fridge till I can figure out how to thicken! Help!
For the full Fail-Proof Homemade Mayonnaise Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
The recipe still doesn't say how much oil. You can only see by looking at the video how much egg and I'm guessing it's a tbs of Dijon. Please list measurements so we can make it properly.
Homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs.
I used you’re recipe and it’s wonderful. I made a tried something different for experimentation and it’s AMAZING!!!!! I melted 1/4 cup of butter and whisked it into 3/4 oil to make the 1 cup oil.... after chilling, the texture is that of room temp cream cheese, but the flavor is amazing. The butter adds a savory wonderfulness without the edge of salt.
Thank you, InspiredTaste for this recipe. Great! And thank you David, for the addition of 1/4 cup of butter... YUM to the moon and back! This is the second time I've made this. Due to all of the acid (fresh lemon juice & red wine vinegar), it lasts longer than two weeks, but I didn't want to take the chance eating it after the two weeks, although it still smelled great. Also, I was too afraid to eat the egg raw, so I pasteurized it before use. I now know why the eggs at Dollar Tree are cloudy; it's due to the pasteurization process. I get so many compliments on the foods I make with this mayo. Thank you, so much!
That's a great idea! I think I'll try this. Everything tastes better with butter!
I so agree with you! There is nothing better than home made mayo - I use powdered mustard and lemon juice instead of vinegar and dijon... I found the powder didnt turn my mayo yellow - its so much whiter and prettier - great video :)
Great recipe, I learned how to make mayonnaise in culinary school and one guy poured the oil while I beat the mixture with a whisk by hand and believe me my arm was killing me. I doubled the recipe and it came out perfect thanks for sharing.
Great recipe!!! Never in my life did I think I’d ever make mayonnaise!!! The things life will teach you!!! Thanks for this! ❤🙏🏾
Oh my I seriously love you guys, and your easy homemade recipes.
No time wasting talking and getting to the point right away unlike some other Cooking TH-cam channels.
*THANK YOU BE BLESSED & STAY BLESSED*
I really like how you use the whole egg. I never use recipes that call for only yoke or egg because I'm left wondering what to do with the unused part. Wasteful in my case. Another nice thing is this probably tastes better than the jarred stuff and all natural ingredients. : )
I made it using the usual blender and it works perfectly
Also that pinch of lemon was just awesome ❤❤
What type of blender do you have please, and what speed did you use? Thanks in advance!
Omg it WORKED and it didn’t break! 🥰🥰🥰🥰🥰🥰🥰🥰
I actually make my carrot cake by emulsifying the egg and oil. Makes all the difference! Will have to try making this Mayo for sandwiches. Thanks!
brightpurpleviking I would love to have that carrot cake recipe! 😊
Instant subscribiuplike! I made this mayo, put it on my burger, and almost died of dehydration, because thats how much I cried about how good it was. *YASSSSSS!!*
Thank you!! This is the best recipe and I just didnt want to dirty up the food processor so just made it with my hand mixer!!
Saved my sandwich !!!! I ran out of mayo...and being a shut -in, there is no quick trip to the store...ever. I have eggs and all the rest. My fresh made ciabatta roll and swiss cheese just crying for mayo :( Heading to web page , then kitchen...thanks for the save!!!!
I tried every recipe and wasted so much eggs n oil. One recipe worked the first time, but didn’t the next, but this recipe is the only recipe that works for me…EVERY TIME. Thank you.
How much oil did you use please?
The only mayo recipe online that actually worked for me. Thanks Inspired Taste.
Great to hear!
O!! Thank you so much! That's the first time I ever succeeded at my own mayo, and I've tried at least three times.
I just love this recipe, infact I haven't bought shop made mayo since making this.
I've used this recipe several times with success, but have forgotten I think to say "thank you"! Well done :)
You are so welcome!
I tried this and it works great. I've made mayo b/4,,,usually hit and miss/most of the time I have pretty good luck but it will break from time to time. My recipe uses more yolk, no white and yours was good using the whole egg. Very good w/one egg and one cup of oil. (My recipe is 3 to 4 yolks to a pint of oil.) I use corn oil. I've used a mixer in the past. I think I'll stick w/processor. Very "inspiring"!
This receipe works. So easy so quick and very tasty. I love it. I have also made it with heaps of garlic. Taste amazing on meat.
I wonder if you don't want to use raw eggs that you cook it lightly on double boiler than put it in the food processor whether it will work. I might try that next time and see if it works or not.
Thank you so much. Appreciate it.
I used my ninja blender and the results were PERFECT!!! Also, substituted the vinegar with only lemon juice and added a little onion powder in the mixture. THANKS!
Your recipe and video makes it look soooooo easy. You're to the point, cool, calm and collected🤗👏👏👏. So...was just wondering...if mixing apple cider with vinegar and grapeseed oil with canola oil would work?
I tried your Mayonnaise recipe and it came out perfect the first time in a food processor. Tomorrow, I am making your coleslaw with the Mayonnaise. Thanks for sharing the recipes.
Great recipe. Made it twice in 2 days. Now our official mayo for this house
Wonderful!
I had a recipe that worked for me but all of a sudden it stopped. I tried yours and had absolutely no problem, thank you
I've seen quite a few videos on the best store bought mayonnaise, but no store bought mayonnaise comes close to real, freshly made mayonnaise.
If you're not a fan of vinegar, it can actually perfectly be substituted with lemon or lime juice.
I've just tried it following your direction and it's PERRRFECT😍👌🏻😘😘😘😘😘😘😘thanks so much both of you!
Most welcome 😊
I don't think people know how easy it is to make mayo - and as you state "better than store brand," Thanks for sharing. And if you find your Dijon mustard doesn't have enough kick (or you're on a budget) try the Trader Joe's brand - it will literally take your breath away. :-)
I tried making mayo using this recipe, and it actually came out okay! I'm surprised, I expected it to be a lot worse than it is :D I'm not sure if it is supposed to be runny or if I did something wrong, but the taste was good enough. Thank you!
I mixed this recipe with a inverted handheld blender in a plastic cup. I put every single ingredient in all at once and it mixed it perfectly in about 30 seconds. I'll never buy mayonnaise again. Thanks.
How much oil did you use please?
This worked great. We discovered the joys of homemade mayo and salad dressings from Samin Nosrat’s SALT FAT ACID HEAT. My man has been wearing his arm out making it by hand as we don’t have an immersion blender or a modern food processor. Also her recipe uses only the egg yolk so you have to find something else to use the white for. But I did this in a regular blender pitcher and it it worked well. I just had to keep opening the lid and dribbling in about half a tablespoon of oil at a time because my blender is too fast and sprays liquid everywhere even on its “low” speed.
Thanks! this gave me the confidence to make mayo for the first time. My dijon had sugar in it so I used powdered, as I'm going on Keto tomorrow! Now to see if you have a homeade ketchup recipe...I like my condiments. New to your channel, subscribed and notified, thanks!
How long can this mayo be stored for? Looks AMAZING! Thank you! :)
Store covered in the refrigerator up to a week.
I love your recipe, but plan on making it with my stick blender. I am a new subscriber
Looks great - how long can you store this in the fridge?
You can store covered in the refrigerator as long as the expiration date of your eggs allow.
Thank you - I can't wait to try your recipe
Saga Poetic lol...Right There more than one path to rome. If you want to take the longest most complicated route that's your choice. The hand blender method is used in fine dining to make quick and easy mayo. Yes it is stupid to add an unnecessary extra step "drizzle oil". The Hand blender pulse method takes less then 30 seconds. Its like making a milkshake. Remember the colder the oil the stiffer the mayo.
Too bad Stupid people never learn.
You are fortunate to have a blender. I dont have a hand one or that kitchen aid one. By hand it is for me!
Thank you for the recipe ,it worked wonderfully!😍👍
You are very welcome!
We just tried this. Thanks for the clear instructions, it turned out perfectly!
Absolutely amazing thanks for sharing it is so good!!!
Your welcome! Happy Cooking
Dude that worked like a charm even for the first time. Very considerate of you to use whole eggs. Wasting is bad indeed. But I think a little bit yogurt would be much much better.
I already buy only cage free, grain fed, best quality eggs; but, I am still concerned with the raw egg in this recipe. Do you use irradiated eggs to make sure there is no contamination or chance of illness from using the raw one?
This recipe has less cholesterol than the fancy ones using yolks only. What oil did y’all use? Great video. Thanks.
That vinegar sure looked like Apple cider vinegar. lol
I found a recipe that calls for collegen power. It really helps the mayo set up. I use a two cup cup and stick blender. It takes all of 30 seconds.😊
I've been finding the use of collagen powder in anything to not work for my body. And I've still got LOTS of it that I don't know what to do with now! 😢
We love homegrown tomatoe sandwiches ❤ we're going to try your mayo recipe
Sounds great!
Worked, just needed a food processor. Used red wine vinegar and it's a little fruity. Will have to try white wine vinegar
How long will it keep in the refrigerator?
Great recipe. First attempt at making mayonnaise and so impressed.
I enjoyed the video! Keep it up!
Well, I must have been pouring the oil too slow as my food processor overheated at about the halfway mark on the oil (double batch since I don't have a small bowl). I moved it to my Pampered Chef blender, started streaming the oil again and saw mayonnaise! I was so excited! I kept streaming the oil but the blender kept having to burp the thickening mayonnaise so id stop it long enough to get the air bubble out. It was looking good, the oil was almost gone and in a flash, the mayonnaise broke! The fixes didn't work for me. I don't know what went wrong.
I just subscribed . This recipe was simple and amazing ! Thank you
Thank you for sharing this recipe.
One trick - after you break the egg directly add it to the processor instead of transferring it to a small bowl first. :)
You can also use a hand-held mixer and add everything including lemon juice, whole egg, dijon mustard, oil and blend them together.
I had a jar and an immersion blender. Made it in the jar for less clean up
I found you guys on Google. Subscribing now. Excited to know more from this channel.
How much oil did you use in this recipe? I'd love to try this recipe but I want to get the measurements correct. 😊
For the full Fail-Proof Homemade Mayonnaise Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
What is the porcelain item that you used to break the egg into? And do you know where can these be bought
Just saw this and subscribed immediately... this was a great simple recipe video. Thanks
Love the recipe,
mine turned out a bit too sour but that`s a note for next time ;)
if you do any future videos on making things requiring ingredients. could you please say the measurements. I get pros don't measure but I do. I can't afford to waste something because it turned or bad. thank you
Hi Mike, It isn't that we consider ourselves pros. We measure things all of the time. It is the only way to make sure that a recipe will work for most people. The main reason we don't put full ingredient amounts on our videos is because once they are uploaded they can never be edited. We want to make sure you have the most accurate recipe with the most accurate ingredient amounts so we keep the full recipe on our website. The full recipe can always be found in the video description area. Our full mayonnaise recipe with all the exact ingredient amounts can be found here: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
I consider you pro. thank you for the kind response.
I want to try your recipe, but I do not care for dijon mustard. Is there something I could use instead of that? Or can I just omit it? Thanks for your help!
Can it be done in one of these Ninja smoothy shakers or a stick blender? I don't have a food processor 😭
No ingredient amounts.
Thank you so very much, wonderful recipe, .big difference ..love it.!!!
Thank you - so easy!
Would have been super helpful to put the ingredient amounts. Mine wasn't "fail proof" as it's way too salty and tastes like vinegar. The method work well though. looks like it should at least.
I'll have to try your recipes.
Thanks.
Franny P.
Excelente. Me encantó. Voy a prepararlo👏👏👏👍
mmm mayo and tomatoes.. yuuumm.....
I wanna make my mayo using avocado oil. :)
I have always wondered why my mayonnaise never gets really thick. Thanks
Can I use wholegrain mustard instead of Dijon mustard?
I am new to your channel. Looks so amazing!! tyfs👍😊
Can you double the recipe and use the larger bowl if one doesn't have a small bowl attachment?
You should be able to, yes.
@@inspiredtaste Thanks for the reply.
Worked like a charm.
where did you get those cute little white flower shaped bowls?
I will try this but do wish the US had learned about kitchen scales. Whats with all these cups?
Ive had to download a table as every 'cup' of dry food, flour, sugar etc weighs a different amount. Plus is this cup a tea cup or a mug? I am English so grew up with pounds and ounces but metric is so much easier.
Most of my every day recipes, like bread, scones, pastry and sponge cakes are in my head in imperial meaurements though.
(It makes me smile when I hear US folk say they are sticking with good old Imperial. They dont realise that it refers to the British Empire 😂🇬🇧
We have all the measurements in our website inspirestaste.net
I was just gonna buy some 👍
Thank you for this video
Our pleasure Thanks for watching
Thank you 😊
You're welcome 😊
Do you have a link to the food processor you use?
Will it still work if I skip the mustard?
You didn't mention amounts required. This is really important if you're making it the first time. Nothing about how much oil you need. Really not helpful.
I just made it its linked in the description
You Will Need
1 large egg
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon fine sea salt, or more to taste
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
Can I use a hand mixer and regular mustard instead of Dijon n get the same result???
how long can you keep it in the fridge?
Thank you so much 😘🥰
You’re welcome 😊
I don't have a food processor 😢 can I use a blender ?
I don't know what I did wrong but my mayo is too watery! I even tried the 2nd egg trick. My emulsion blender quit working in the middle of it so I was trying to use a whisk but with weak 70 year hands, it's not easy. I put it in the fridge till I can figure out how to thicken! Help!
For the full Fail-Proof Homemade Mayonnaise Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
The recipe still doesn't say how much oil. You can only see by looking at the video how much egg and I'm guessing it's a tbs of Dijon. Please list measurements so we can make it properly.
What kind of oils can be used? Hellmann's uses soy bean oil, but I'm not wild about the taste.
Just made it amazing
but which oil did you use? olive oil. ?
How long does that last in refrigerator
I want to make potatoe salad with it..
Let is know when you do :)
YUM!
Could anyone tell me how long fresh mayonnaise lasts for in the fridge please
Homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs.
How long will that last in the fridge ?
Store covered in the refrigerator up to a week.
How large is food processor cup
What is the amount of oil?
Yumm
Am i being dumb? A quarter of the oil but how much oil are you starting with?