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Homemade Mayonnaise Recipe | Vitamix
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- Опубліковано 21 вер 2020
- Homemade mayonnaise is delicious and can be altered for your individual taste. I use a Vitamix in the video but you could use any blender, hand blender, or food processor.
Recipe:
- 2 eggs - room temperature
- 1/2 Fresh lemon or 2 tsp of lemon juice
- 1/4 teaspoon of granulated garlic
- 1/4 teaspoon of salt
- 2 teaspoons of apple cider vinegar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Honey
Blend all above ingredients above on low.
-add 2/3 cup of avocado oil and pour it slowly and blend together
-1/2 teaspoon of smoke paprika and blend.
Add additional salt and pepper as needed.
Hello my name is Elizaveta.
I am 7 years old. I made it with my mom. Your recipe is so good that me and my mom loved it! Thank you so much for your recipe! 🎉❤ good bye 😊😊😊
Hello Elizaveta. Thank you so much for letting me know. I am really glad you liked the recipes.
I find if you just work with the egg, oil, and any dry spices first, let it get almost too thick, then drizzle in your wet like mustard, vinegar etc it works better. I also don’t salt and pepper till I’ve gotten it to its final consistency. I feel like the acidic nature of vinegar/lemon and the polarizing results u get w salted vs unsalted butter in baking, might affect your emulsion’s initial results.
2 eggs, half lemon, garlic less 1/4 teaspoon, pinch salt (Celtic for me), vinegar 2 teaspoons, Dijon teaspoon, honey drizzle EMULSIFY ON LOW
Avocado oil (my fav too) a bit more half a cup. SLOWLY ADD 2 MIN
1/4 teaspoon paprika or other for taste
Adjust sat
I love how you eye ball your measurements, I cook the same way!
Thanks alot dr Tiffany I'll definitely do it but without sugar
Let me know how it comes out.
Thanks! I was looking for a homemade mayo recipe AND an excuse to use my Vitamix for something other than smoothies.
You are so welcome
Thank you so much for this tutorial. Thank you!!!
You are so welcome
I love the video. Thanks! 😊👍
Came out just right n tasty🙌😋thank u for sharing
You are so welcome!
Fantastic, what do think about adding teaspoon of pickle juice
Hmmmmm. That could be good. I will have to try that!
Excellent! I will try this in my 5200.
Wish me luck!
Good luck!🍀
Good luck. Just do the oil slow.
Nicce!! 😋👏
Nice 👊
This is a great idea, but it would help SO MUCH to have the recipe listed in the description. Even just the ingredients. It is hard to memorize them and the amounts and not have to revised the video again and again to make sure nothing was left out. Just a suggestion.
For sure that can be done. Check the description box soon and I will put it there.
@@nathanandtiffany Thanks. And from watching other videos, and your answer to comments here, it sounds like the egg being room temp is key to good emulsification.
I have added the recipe in the description. Thank you!
@@nathanandtiffany Thanks. That’s awesome. It makes it a lot easier to come back to.
Its very good 👍 I’m from Mexico City 🌆 I’m a kid of 8 years my name is máximo thanks ☺️ good bye 👋
Hey kid how r u? I hope u become a masterchef one day ,love from South Africa💝💝💝
This sounds so easy and delicious, but my only concern is using fresh eggs that are not pasteurized. Does the lemon and vinegar in recipe kill any chance of salmonella?
Most eggs that you buy at the store or not pasteurize. Liquid eggs that you can buy in cartons are pasteurized. There is a process where some eggs pasteurized and they have a red circle with a P in the middle stamped onto the egg shell. So if you’re nervous about that, you could always seek out those products. Because I’ve never used them i’m not sure how they will respond in the mayonnaise, but it’s worth a try.
How long can you store it?
I store it for no more than 2 weeks. It does not have the preservatives that store-bought mayo has. The acid does help with some level of microbial control but caution with anything with eggs should be taken.
👍
I love your style and I understand you’re trying to cut your video short but I have tried so many many Mayo recipes without success, I felt you left out the most important part…blending, I add as slowly as possible in my vitamix I have just liquid….
Sometimes you have to keep blending for a while. You are right. I am not sure why the variability. I suspect the age of my eggs may be a factor but I can’t be sure.
How long will it last fridge?
A few days due to the risk of bacterial growth. You can use pasteurized eggs/egg products and get longer but I cannot attest to how the recipe turns out.
😎
I tried this but it didn't work I'm not sure if I did it wrong or the ingredients I used was only oil and eggs matters
I have found room temp eggs, fresh eggs, slow add of oil and mix long enough is important. Hope that helps.
I use a hand mixer. Works like a charm every time. The blender, vitamix, and food processor always fail for me.
himalayan sea salt, wow .....
Added the oil super slow used avocado oil but still did not emulsify.😥
Boo. A couple of trouble shooting ideas. Fresh eggs can make a difference. When my eggs are older sometimes the emulsification is poor. Another thought is being aware of the temperature of the ingredients. I find room temp eggs work better. Lastly play with using 1 or 2 eggs. I find 2 eggs works better. Hope the next try goes better.
Just do the recioe
You had me until you added sugar to it.
I think you should try it without and let me know how it turned out.