One Egg Homemade Mayonnaise Recipe With Vegetable Oil
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- Опубліковано 4 жов 2024
- Easy Fail-Proof ONE EGG mayonnaise recipe healthy and cheaper alternative to store bought Mayo
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A perfect one egg mayonnaise recipe delicious with chips if you don't like tomato ketchup and you can also make ranch dressing using this homemade mayonnaise recipe.
This is our easiest basic mayonnaise recipe, can be prepared in just few easy steps, and this is also a followup to our previous mayonnaise recipe which you can in the following link • Healthy homemade mayon...
In this homemade mayonnaise recipe we have simplified our previous mayonnaise recipe more, so there is no chance for you to go wrong with this one egg with apple cider vinegar homemade mayonnaise recipe. If you would like to know more about this specific vinegar and where to get it from let us know on the comment section. We have also used vegetable oil instead of olive oil unlike in our previous recipe video. We really liked the taste of this new version of mayonnaise recipe more, let us know on the comment section if you also prefer this version or not.
This recipe only takes 20 min to prepare, using a food processor and the best thing is nothing gets wasted a real zero-waste recipe. We hope you will give this recipe a try.
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#rmcoobook #mayonnaise #recipe
Today I made chicken roll. but my mayonnaise finished, can't go to market due to lockdown, then I follow your recipe, and the result was awesome, very very simple thank you. can I keep it in the freezer?
Thank you so much for letting us know, glad to know that the mayonnaise worked out fine for you. This should stay in fridge for a week or two without any problem. Soon I will post a pasteurized mayonnaise recipe, which should last you about a month in the fridge.
I has an assignment we’re I had to make mayonnaise this really help my mayonnaise turned out great!❤
I tried this recipe today, but at the end the texture was very watery... any thoughts on why it could have happened?
This means the mixture didn't emulsify yet. You can see me in the recipe video I keep drizzling the oil slowly until thick emulsion is formed. I add the salt and black pepper at the end after I'm satisfied with emulsion consistency. First time I tried to make mayo at home trust me I had to play around with the oil amount and at the end for me the trick that gave me consistently good result was keep drizzling oil and not stopping the food processor until a stable emulsion is formed. Hope this helps. Hit me back if you have anymore questions. Really glad to know you tried this recipe. Best wishes.
@@RMcookbook Hello could you please tell me the amount of oil?
Accha milk ar porimanta bashi hola ki use korta parbo
চমৎকার প্রশ্ন. আমি বলব আপনি অল্প পরিমাণে তেল যোগ করুন এবং চেক করুন তারপর আরও তেল যোগ করুন, যতক্ষণ না আপনি সন্তুষ্ট হন. (sorry used Google translation as I don't have Bangla keyboard 🙂) It's very difficult to say exactly how much oil to use, for me it was around a cup of oil 118 ml, however as you add oil bit by bit and check along the way you'll eventually get to mayonnaise consistency. Hope this helps.
How many teaspoon or tablespoon of olive oil to put in the processor ?
Thanks for sharing this Video to us on how to make a healthy mayonnaise
God bless you and your Family.
@ErlindaWard thanks for your question and for your comment. Normally for one egg you would need 1/2 cup to one cup of oil added slowly, while your blender or the food processor does all the mixing, until you see the mixture becomes thick. In this recipe I used vegetable oil, this will result in a mayonnaise same as the ones you get from the shops.
I have a question, at 1:22 you skipped it from 6:35 to 6:44
Did you keep adding the oil slowly? Or just let it blend because its already formed?
@Adani Nur Shabrina excellent question thanks for asking. I had to cut the video at 6:35 because I was just adding oil and occasionally stopping to checking for consistency, which is same as what I was showing before, you can see the texture at 6:35 is different to the texture at 6:44. The texture at 6:44 is thicker, that's what you're looking for as you slowly add oil. I was continuing to add oil until I had the consistency like what is shown at 6:44. Normally for one egg you would need 1/2 cup to one cup of oil added slowly, while your blender or the food processor does all the mixing. Hope this helps.
You've also asked if you can double the recipe, which you definitely can and my suggestion would be to use one and 1/2 tbsp of vinegar and give it a quick mix after that all you need to do is keep adding oil slowly until a stable emulsion is formed, please note this mayonnaise should stay fresh in fridge for a week or two. Soon I will upload a new mayonnaise recipe where you can store the mayonnaise in the fridge for more than a month, without any problem.
@@RMcookbook thank you so much! And yes I deleted that question cause I'm afraid that u think its a dumb question😅
@@RMcookbook aaah, so its okay to stop and check the consistency in the middle? Mine is way too runny, so I definitely need more time and more oil?
@@adaninurs Never! Really appreciated your question, thank you so much for trying this recipe, soon I will post more new recipes 😊
I wonder...can you use 1 whole egg and 1 egg yolk, 1 and half tbsp apple cider, quarter cup olive oil or grapeseed oil and quarter cup vegetable oil? I love your simple method.
Absolutely you can, only thing is you need to keep pouring olive oil slowly until a stable emulsion is formed and thank you for your comment.
@@RMcookbook Thanks a mil!
@@BirdsOfParadise-xyz You're most welcome !
Can i use white vinegar instead of apple cider vinegar??
Sure, any type of vinegar would do, even you can use lemon or lime juice.
@@RMcookbook thank you so much..🥰🥰🥰 you are one of a kind youtuber who replies....
@@angelrosejoy4136 Thank you so much for your comment, you're a 🌟 🥰, I want to make your cooking process as easy as possible so feel free to ask me any time and I'll try my best to answer ASAP. have an excellent day, best wishes.
The emulsion is when it turns white right?
emulsion is a combination of two liquids, which under normal condition don't mix. In this case oil and water. Emulsion is done by slowly adding oil to the egg and vinegar / lime mixture, while simultaneously rapidly mixing the content. This distributes and suspends tiny droplets of oil through the egg and vinegar mixture and the result is a thick mayo. Once you reach this thickness you can say a stable emulsion has formed. If you're only using egg white and veg oil then you should end up with white color mayo, I find this a bit wasteful so I use the yolk also so the color is slightly yellowish. Hope this helps.
Hi there! What is the quantity of vegetable oil that you have used?
@ShyamaN hello and thank you for your question, I find that using my food processor I need to use approximately half a cup to three quarter cup of vegetable oil. I have also noticed it can vary from food processor to food processor. This is why I would suggest that you start the mixing process with an egg and vinegar first give it a min or two then very slowly keep adding the oil in the mix (drizzle in oil like thin strand as shown in the video) till you see a stable emulsion has formed. This is the best way you can have a consistent result. All the best and also let us know how you get on with the recipe 👍 😊
@@RMcookbook Thanks so much for the detailed reply. Will definitely try it out!
@@SN-gh2ew no problems, anytime 😊
@@RMcookbook it smell like oil
@@sherinzaira7341 it is always good to make mayonnaise with neutral flavor oil, I used rapeseed oil for this recipe, which was okay for me.
How much oil needed?
I used around half a cup to one cup of oil, the important thing to keep in mind is I only added oil until a stable immersion was formed. The variability of oil (one cup to half a cup) comes from the egg type, to keep the result consistent I tend to just add oil to the mixture until a stable immersion is formed, hope this helps.
@@RMcookbook thank you.
@@maefernando3979 No problem, my pleasure
Hi sir is it ok to use normal blender?
Hi, Good question, I really don't see why not, however I haven't tried making it in a blender. I did see other recipe where people used immersion blender or stick blender to make mayo 🤔
@@RMcookbook thank you.☺
Thank you so much,
:~≉⁽⁽('⁾, it's given me
'(⁾"⁽°⁾ ,〉°⁾ a spread
,⁾ ⁽ ~ rich and smooth
( for my dressing.
Oh yeah you're a Blessing.
Thank you /('⁾ for
••• ---
It didn't work.. I followed each step.. At the end the texture was same as the video but it tasted buttery not even close as mayonese. This recipe is a fail.
This did not work at all. I tried 3 times and followed instructions exactly how it was shown. Clear information and ingredients would have been nice as well
Really sorry to hear that, however this is how I always make my mayo, pre-mixing the vinegar or lime with the egg is very important and keeping the mixing process going while adding the oil slowly. Once the mixture attains mayo consistency then I just add some salt and pepper to taste.
The mayonnaise color looks like makeup foundation 🤣
Thanks 😀
@Florida BAR 👍