I use two whole eggs and one egg yolk for a thicker mayo. I add lemon juice, salt, mustard and avocado oil all at one into a quart jar. Turn on the immersion blender leaving the blade down on the bottom of the jar. When I start seeing the "white mayo" appearing, lift the immersion blender up and down just about 3 times and it's done. Takes more time to add all the ingredients in the jar than it does to mix it up. We love it and it never breaks.
If you make mayo in a food processor, you may notice that the plunger thing that you use to push the food down into the top of a food processor has a tiny hole in the bottom, like a tiny drainage hole. That is to make emulsions. So you can just pour the oil into the plunger thing and it will drip drip down into the food processor at the proper speed.
@@1870s It kind of blew my mind when I read that a few years ago and it works great. I have an old Cuisinart food processor and it does have the tiny hole. Also, you can make mayo directly in a jar using a submersion blender. Less to clean up that way.
I use my own recipe which calls for 3 egg yolks (only) to 1 1/4 cup of oil. I find leaving the whites out gives the mayonnaise a thicker texture than using the whole egg. I also use 1/2 tsp dry mustard. I have used coarse brown mustard in the past and I like it too. Believe it or not I only use a hand mixer. Also, if you break your mayonnaise don’t panic. Fixing a broken mayonnaise is as easy as using another egg yolk in a clean container and then adding the broken mayonnaise to it slowly.
Perfect timing for this video... I just ran out of mayo and really don't want to spend the money for a jar if I can do it myself. This was a great demonstration! I'll be sure to make it this weekend for egg salad 😁! And to be honest, most people don't really know what is in mayonnaise... Otherwise, I think people would be making it at home. Saving this video 👍
I ran out of mayonnaise and instead of running to the store I tried your recipe. I just set it in the fridge to chill and thicken up overnight. I’ll make a meatloaf and bacon sandwich with it for lunch tomorrow. Thank you!
I tried your mustard and I like it too. I use 2 tbsp of my fermented lemonade in my mayonnaise and it keeps in the fridge for months. I also use garlic. It's yummy. I got the lemonade recipe from Off the Grid with Doug and Stacy if you are interested.
I make my own mayo using a similar recipe, but use 1 c oil per egg. Also, if you have an immersion or stick blender, you can dump all the ingredients in a jar and zap that for 15 seconds and the mayo is done! Put the immersion blender to the bottom, bring it upward and voila!
@Denise P : I use an immersion blender. It is so much easier, and very quick. Just dump the ingredients in, and blend from the bottom, moving upwards, once the mixture starts thickening, and looking creamy.
We have been doing it for about a year, we play with it all the time for different flavors. We do olive oil, pepper, garlic, ect ect. Love having it fresh.
Thanks guys! We prefer making our mayonnaise as well. Actually when you can make anything yourself it's usually better. You can change it up to make it taste how you want.👍
I’ve made mayonnaise occasionally for many years. I’ve always used the Joy of Cooking blender mayo recipe, close to this one. I’ve only had it separate once. Thanks for sharing!
I just love your videos!! I’m a new subscriber within the past month or so. I found your channel from a comment you left on Shelbizleee’s channel. For the past year or so I’ve been trying to live a “low impact lifestyle” but I also dream of having a farm/homestead in the future. So your channel is perfect for me!! I don’t usually comment that often because I usually have UA-cam playing while I’m doing something else. But I know your channel is small at the moment and I just wanted to send you encouragement, and let you know how much I enjoy your videos!
Oh I m so glad you left a comment today. Thank you for being here and keep dreaming. We are a young channel but love our community we have here with us!
Omg thank you so much. I am new to cooking from fresh. I have just made mayo for the first time, and it didn't separate. The taste needs a little tweecking but that's just the oil I have used or I might have used too much. A big thanks you from the UK. X
I pastuerize the egg by bringing up to 140 degrees for three minutes drying off well then adding to a container of the other ingredients and use a stick blender to blend...works in seconds
Does pasteurizing the egg make it safe(r)?? I have a family member that had an organ transplant and has to be careful about unpasteurized milk, cheese etc.
COOL HAT TODD !! Billabong for Rachel YEAH !!! Coming into 30C days now (Spring haha) we will be eating heaps of salads with our BBQ'S so might try this one. Cheers Denise- Australia
Hi, this is the first time I’ve seen your channel, I think you did an excellent job in your explanation of making mayonnaise. I’ve heard this method many times, and you explained it very well. You also explained it enough that someone Blind like I am could understand it. Thank you! 11:19
Great video. We love a nice chipotle mayonnaise thinking I'll try your recipe and perhaps add a dash of chipotle seasoning. Can't wait to try it!! Thanks!
Add couple of teaspoon of yogurt to the mix and it will last up to 4 months. You need something to make it ferment. Also leave on counter for 6 hours before you refrigerate because that help it start the fermentation process.
😊I just listened to a video on items that will be hit with shortages….oils of all kinds, baking fats such as crisco ( I never use this) and grains…😔 I take dehydrated petite cut tomatoes pieces and put in a bowl mixed with Mayo , great for Sam which spreads and I made thousand island sauce for our hamburgers yesterday aka Big Mac…..better and healthier…… I’ve been making our ranch dip and my husband loves it, put it on his fried potato cubes last night…..I canned these potatoes with your recipe……some were on the hard side but I know it was the potatoes because I had problems with some bags of potatoes never getting cooked soft enough…..😏
Thank you for sharing... I had just recently decided to look into making mayonnaise bc I realized ours had soybean in it. Definitely will be trying this!!🤗
I made the mayo today but I had to use just olive oil, it was all I had. It does have a strong olive oil taste, do you have any tips on a way to fix it once it’s mixed or should I just scrap the whole thing? It kinda tastes like vinegar flavored olive oil. 😳
I have a food processor. Will that be good enough? Also, should I use low speed or high speed? I really need this to work since I'm trying to change up the way this house eats. Thank you in advance
So much healthier for you I would love to try it but I don't use a lot of mayonnaise and it probably a little bit of waste it looks good so I guess I'll give it a try share it with my son and his family so I don't waste anyway thanks so much for sharing as always God bless have a wonderful weekend stay safe
Thanks for sharing the Recipe...🙏 Which Mayo is good??? 😯 Egg Mayo or Milk Mayo or Vegan Mayo.. 😐 Please let us know which one is better according to their Taste, Texture, Color & Shelf Life... 🙏
That's really good Mustard I use that same brand the one with bacon in it for my hot dogs.(OMG) I live in New Hampshire and I thought that brand was in the new England area only. Good to know!!
Just in case you didn't know instead of taking the whole top off your blender the clear handle in the middle is for you to unsnap by twisting it to poor things into the blender to keep the food in and covered
I would love if you could do a video on canning with an electric stove. You mentioned in a video one time that your gas stove was new to you. I have a glass top stove, so I have totally avoided canning because of it. As a result my freezer is full of mason jars :) Would love to hear your suggestions on canning with electric!
My brother has a glass stove too. He uses his canner on it all the time. He has burn rings around the burners but it's been that way for awhile. I don't know if the canner did it or just his normal cooking😖😂 but he has no issues with his canning.
I’m new to canning and have used my large presto on my glass top cooker about a dozen times and have had no problems at all. I just make sure to wipe the hot plate and the bottom of the canner to prevent scratching the glass.
I’ve been canning on my glass top for three years. Two tips: don’t move the canners. Just slowly set them onto the burners. And always wipe down the glass top and the canners really well before and after canning. It shouldn’t create a ring if you do this. Also, don’t use the cast aluminum canners(all American), as they will be too heavy for the glass top.
Rebecca you can use the smaller Presto canner on your glass top. Make sure when you order it or whatever that it says it’s safe for your glass top. That’s the canner I bought this year. Presto from Walmart was around $80. Love it! Good luck
This is the recipe that I use. I prefer no salt as we tend to not use salt in much anything. I use Guldens mustard but I think I may try to find a stone ground mustard like what you have. Thanks for great content as always!
That looks good. I live alone so I don't go through mayo very fast if I cut it down to one egg and adjusted the recipe It should work ok right? I enjoy your videos, and have learned a lot from them. Thank you.
Yum. So do you recommend without the lemon? I saw the *add lemon so I know it didn’t get added in the video. Just wondering. I always thought the lemon ‘cooks’ the raw egg, so they say, which would make it safe. Tfs. Mayonnaise has gotten very expensive in the stores. Everyone should make their own. God bless. 👏🏻💕👏🏻
I just was going to say that related to how long this might keep in a refrigerator, the eggs are the only real perishable item in this, and eggs seem to last a long time in the refrigerator. I would just taste and smell and certainly DATE the jar when you seal and use it
I will use Coconut Oil with no flavor, Apple Cider Vinegar, unpasteurized sauerkraut juice and let it sit on the counter for awhile ( aprox. 1 hour ) then refrigerate. This will be fermented and last a lot longer. Oh and add some garlic if you want.
Can you can mayonnaise? I bought a large restaurant size jar and wanted to preserve it into smaller jars. Do you know the best way to preserve it. Or if I can.I have a wb canner, pressure canner and a dehydrater .
Hey, at what speed do you put the vitamix to blend for 5 min? i worry it will heat too much to make mayo well. How do you do this slowly and so that it doesn't overheat the mixture?
Get Todd a Spoonula so he can get all that mayo out of the blender. Rubbermaid's FG193300WHT works real well ($7 on amazon). Once you use a spoonula, you will never go back to a regular spatula.
My Grandfather on my Dad's side was born in 1870. My Dad ( WWII United Sates of America Army Veteran ) was born in 1923. I was born in 1961 almost 100 after my Grandfather who died years before I was born. The rest of my grandparents were also born in the 1800's. They all went through the Great Depression including their siblings, my parents and their siblings. Thank you for making these recipes as I am trying to get healthier and I find that most processed foods either contain sugar or high-fructose corn syrup. I use Pyure Stevia and Monk Fruit Powder. I even noticed that many things including Lipton instant tea contains multiple dextrin which will spike your insulin. If you don't think this is planned to bring our health down you're deluded. Get healthy and be happy. God bless all my brothers and sisters in our Lord and Savior Jesus Christ, amen.
Look at you getting all fancy with the one handed egg crack Haha! Awesome video and instructions guys. Gin and I watched and we're going to make a batch. Good to know on the shelf life. Last time Gin made mayonnaise we weren't sure about the shelf life. That's one of our favorite mustard's that you used. 🙂
I use two whole eggs and one egg yolk for a thicker mayo. I add lemon juice, salt, mustard and avocado oil all at one into a quart jar. Turn on the immersion blender leaving the blade down on the bottom of the jar. When I start seeing the "white mayo" appearing, lift the immersion blender up and down just about 3 times and it's done. Takes more time to add all the ingredients in the jar than it does to mix it up. We love it and it never breaks.
If you make mayo in a food processor, you may notice that the plunger thing that you use to push the food down into the top of a food processor has a tiny hole in the bottom, like a tiny drainage hole. That is to make emulsions. So you can just pour the oil into the plunger thing and it will drip drip down into the food processor at the proper speed.
I'll have to look I've never noticed that before
@@1870s It kind of blew my mind when I read that a few years ago and it works great. I have an old Cuisinart food processor and it does have the tiny hole. Also, you can make mayo directly in a jar using a submersion blender. Less to clean up that way.
26 years as a chef (Retired) and I love this video. So easy to make a home make aioli. I like to add garlic. Thanks yawl!
Our pleasure! ♥
I love that y'all are doing some videos together lately.
I use my own recipe which calls for 3 egg yolks (only) to 1 1/4 cup of oil. I find leaving the whites out gives the mayonnaise a thicker texture than using the whole egg. I also use 1/2 tsp dry mustard. I have used coarse brown mustard in the past and I like it too. Believe it or not I only use a hand mixer.
Also, if you break your mayonnaise don’t panic. Fixing a broken mayonnaise is as easy as using another egg yolk in a clean container and then adding the broken mayonnaise to it slowly.
Thank you for sharing your tips
Perfect timing for this video... I just ran out of mayo and really don't want to spend the money for a jar if I can do it myself. This was a great demonstration! I'll be sure to make it this weekend for egg salad 😁! And to be honest, most people don't really know what is in mayonnaise... Otherwise, I think people would be making it at home. Saving this video 👍
Awesome!
I ran out of mayonnaise and instead of running to the store I tried your recipe. I just set it in the fridge to chill and thicken up overnight. I’ll make a meatloaf and bacon sandwich with it for lunch tomorrow. Thank you!
Yumm!
What time should I be there? YUMMY!
Wow … your filming style has certainly evolved!!!!!!!! Love you no matter what! Glad I found the Mayo recipe!!!
I tried your mustard and I like it too. I use 2 tbsp of my fermented lemonade in my mayonnaise and it keeps in the fridge for months. I also use garlic. It's yummy. I got the lemonade recipe from Off the Grid with Doug and Stacy if you are interested.
I make my own mayo using a similar recipe, but use 1 c oil per egg. Also, if you have an immersion or stick blender, you can dump all the ingredients in a jar and zap that for 15 seconds and the mayo is done! Put the immersion blender to the bottom, bring it upward and voila!
Hey thanks for the tip we will try that next time!
That is exactly how I do it too. The immersion blender makes it so quick and easy (and easy to clean)!
@Denise P : I use an immersion blender. It is so much easier, and very quick. Just dump the ingredients in, and blend from the bottom, moving upwards, once the mixture starts thickening, and looking creamy.
We have been doing it for about a year, we play with it all the time for different flavors. We do olive oil, pepper, garlic, ect ect. Love having it fresh.
Thanks guys! We prefer making our mayonnaise as well. Actually when you can make anything yourself it's usually better. You can change it up to make it taste how you want.👍
So true!!
I’ve made mayonnaise occasionally for many years. I’ve always used the Joy of Cooking blender mayo recipe, close to this one. I’ve only had it separate once. Thanks for sharing!
That was always my go-to recipe, too.
Thank you Rachel and Todd.
I just love your videos!! I’m a new subscriber within the past month or so. I found your channel from a comment you left on Shelbizleee’s channel. For the past year or so I’ve been trying to live a “low impact lifestyle” but I also dream of having a farm/homestead in the future. So your channel is perfect for me!! I don’t usually comment that often because I usually have UA-cam playing while I’m doing something else. But I know your channel is small at the moment and I just wanted to send you encouragement, and let you know how much I enjoy your videos!
Oh I m so glad you left a comment today. Thank you for being here and keep dreaming. We are a young channel but love our community we have here with us!
Your a great teacher, I will for sure make this.
Omg thank you so much. I am new to cooking from fresh. I have just made mayo for the first time, and it didn't separate. The taste needs a little tweecking but that's just the oil I have used or I might have used too much. A big thanks you from the UK. X
I did not know there was mustard in mayo!😯thanks for this how to!! Gonna try it
Neither did I, Rach
That mustard is amazing
Thank you for sharing! Share to my cooking from scratch playlist for when we run out of mayonnaise. ❤️
Awesome, you'll love it
I pastuerize the egg by bringing up to 140 degrees for three minutes drying off well then adding to a container of the other ingredients and use a stick blender to blend...works in seconds
Does pasteurizing the egg make it safe(r)?? I have a family member that had an organ transplant and has to be careful about unpasteurized milk, cheese etc.
COOL HAT TODD !! Billabong for Rachel YEAH !!! Coming into 30C days now (Spring haha) we will be eating heaps of salads with our BBQ'S so might try this one. Cheers Denise- Australia
Thank you for mentioning shelf life 👍
Made mayonnaise today with this recipe, really good. I used my homemade mustard and it was just amazing. Thank you for sharing.
Glad you enjoyed it
You two are amazing! I have learned so much from watching your videos. Thank you for sharing!
Hi, this is the first time I’ve seen your channel, I think you did an excellent job in your explanation of making mayonnaise. I’ve heard this method many times, and you explained it very well. You also explained it enough that someone Blind like I am could understand it. Thank you! 11:19
Welcome! I hope you enjoy
Great video. We love a nice chipotle mayonnaise thinking I'll try your recipe and perhaps add a dash of chipotle seasoning. Can't wait to try it!! Thanks!
I am so going to do this!
You can now ferment homemade mayonnaise to last much longer in the fridge!
How long will the mayo last in the refrigerator?
Almost everything taste better homemade. Thanks for sharing guys
Made it! My 1984 blender bearly hung in there. Only used 1 2/3 C oil. Very 👍 good!
Add couple of teaspoon of yogurt to the mix and it will last up to 4 months. You need something to make it ferment. Also leave on counter for 6 hours before you refrigerate because that help it start the fermentation process.
Thanks for sharing! I really need to learn how to make my own food, instead of rushing to the store.
Ohh try it! Next time you need BBQ sauce make your own too, so good!
😊I just listened to a video on items that will be hit with shortages….oils of all kinds, baking fats such as crisco ( I never use this) and grains…😔
I take dehydrated petite cut tomatoes pieces and put in a bowl mixed with Mayo , great for Sam which spreads and I made thousand island sauce for our hamburgers yesterday aka Big Mac…..better and healthier……
I’ve been making our ranch dip and my husband loves it, put it on his fried potato cubes last night…..I canned these potatoes with your recipe……some were on the hard side but I know it was the potatoes because I had problems with some bags of potatoes never getting cooked soft enough…..😏
Thank you for sharing... I had just recently decided to look into making mayonnaise bc I realized ours had soybean in it. Definitely will be trying this!!🤗
Go for it!!
I made the mayo today but I had to use just olive oil, it was all I had. It does have a strong olive oil taste, do you have any tips on a way to fix it once it’s mixed or should I just scrap the whole thing? It kinda tastes like vinegar flavored olive oil. 😳
I have to do this in May.
I have a food processor. Will that be good enough? Also, should I use low speed or high speed? I really need this to work since I'm trying to change up the way this house eats. Thank you in advance
Yay! I forgot about making my own mayo when we finally get our chickens! In even more excited!
Oh yeas just wait till you raise meat chickens you'll be able to make complete farm to table chicken salad!!!
We are going to try this tomorrow for sure. Thank you so much for sharing guys.
I need to make more we are all out! Hope you enjoy it!
If you think it needs to be white you may add a bit of warm water after mixed. Fun video.
Adding water will make it a bacteria haven
So much healthier for you I would love to try it but I don't use a lot of mayonnaise and it probably a little bit of waste it looks good so I guess I'll give it a try share it with my son and his family so I don't waste anyway thanks so much for sharing as always God bless have a wonderful weekend stay safe
You too! Hope you son tries it and finds he enjoys it
I love that kind of mustard😋✌🏼❤️
Me too
Thank you for the video. I didn’t see you add any lemon juice or ACV.
me either
Thanks for the recipe 😊
Thank you, will try. Have a nice weekend.
Thanks for sharing the Recipe...🙏
Which Mayo is good??? 😯
Egg Mayo or Milk Mayo or Vegan Mayo.. 😐
Please let us know which one is better according to their Taste, Texture, Color & Shelf Life... 🙏
thank you I will be trying this
That's really good Mustard I use that same brand the one with bacon in it for my hot dogs.(OMG) I live in New Hampshire and I thought that brand was in the new England area only. Good to know!!
Well it's at least found in Michigan, not sure how far west the goodness can be found.
Just in case you didn't know instead of taking the whole top off your blender the clear handle in the middle is for you to unsnap by twisting it to poor things into the blender to keep the food in and covered
I would love if you could do a video on canning with an electric stove. You mentioned in a video one time that your gas stove was new to you. I have a glass top stove, so I have totally avoided canning because of it. As a result my freezer is full of mason jars :) Would love to hear your suggestions on canning with electric!
My brother has a glass stove too. He uses his canner on it all the time. He has burn rings around the burners but it's been that way for awhile. I don't know if the canner did it or just his normal cooking😖😂 but he has no issues with his canning.
Impossible since we don't have an electric stove 😜
I’m new to canning and have used my large presto on my glass top cooker about a dozen times and have had no problems at all. I just make sure to wipe the hot plate and the bottom of the canner to prevent scratching the glass.
I’ve been canning on my glass top for three years. Two tips: don’t move the canners. Just slowly set them onto the burners. And always wipe down the glass top and the canners really well before and after canning. It shouldn’t create a ring if you do this.
Also, don’t use the cast aluminum canners(all American), as they will be too heavy for the glass top.
Rebecca you can use the smaller Presto canner on your glass top. Make sure when you order it or whatever that it says it’s safe for your glass top. That’s the canner I bought this year. Presto from Walmart was around $80. Love it! Good luck
In the video I did not see you mixing any lemon juice. What amount would you use for the recipe on this video?
Thanks for sharing! I'm going to give this a try!!
Alright let us know what you think
This is the recipe that I use. I prefer no salt as we tend to not use salt in much anything. I use Guldens mustard but I think I may try to find a stone ground mustard like what you have. Thanks for great content as always!
The brown stone ground mustard was nice addition. We unfortunately love salt
@@1870s I totally get that. I just grew up in a home that salt wasn't the norm and it transferred to my home. We don't miss it.
Yum! I'm going to have to do this once we run out of our store mayonnaise. I'm trying to get away from soybean oil.
Awesome!
FINALLY, I was able to write this down. 🥪
Can you use regular vinegar?
Can I used a mixer instead of a blender?
Hey what’s going on you guys great video thank you for sharing I am wondering what stove is that very nice 👍 you guys take care..❤️👍☮️🇺🇸
I did not see you put lemon juice in ?
Very interesting! Worth trying!!
Never hurts to try
That looks good. I live alone so I don't go through mayo very fast if I cut it down to one egg and adjusted the recipe It should work ok right? I enjoy your videos, and have learned a lot from them. Thank you.
Yeah, I would think you could reduce the recipe and it still work, let us know
Wow great recipe
very nice will have to try this !
Let me know what you think
Looks good.
Yum. So do you recommend without the lemon? I saw the *add lemon so I know it didn’t get added in the video. Just wondering. I always thought the lemon ‘cooks’ the raw egg, so they say, which would make it safe. Tfs. Mayonnaise has gotten very expensive in the stores. Everyone should make their own. God bless. 👏🏻💕👏🏻
I always use lemon maybe it was accidentally edited out of the video
thnx for sharing, can't wait to try it myself.
Great let us know what you think!
I always thought you used egg yolk and not whole egg. Good way to make it.
I just was going to say that related to how long this might keep in a refrigerator, the eggs are the only real perishable item in this, and eggs seem to last a long time in the refrigerator. I would just taste and smell and certainly DATE the jar when you seal and use it
Have you ever made a bigger batch of that and pressure can get up for shelf use?
Most home emulsifications don't can or freeze well. The molecules break apart.
@@1870s but it's in the stores in a plastic bottle.
I'm going to try this...
Ok let us know how it goes for you
I will use Coconut Oil with no flavor, Apple Cider Vinegar, unpasteurized sauerkraut juice and let it sit on the counter for awhile ( aprox. 1 hour ) then refrigerate. This will be fermented and last a lot longer. Oh and add some garlic if you want.
Can you can mayonnaise? I bought a large restaurant size jar and wanted to preserve it into smaller jars. Do you know the best way to preserve it. Or if I can.I have a wb canner, pressure canner and a dehydrater .
Or do you think I can freeze it in qt jars.
How much Dijon mustard exactly
Immersion blender method is so much better….and easier!! With the immersion blender it takes a matter of seconds!
Plus it’s easier to get every last spoonful out of the jar compared to scraping it out of a blender.
Will have to try this, just don’t have a blender
Do you have a stick blender? It's much easier with one of those. ua-cam.com/video/lPLZ6WkdGBM/v-deo.html
@@1870s yes
New subscriber here. Thumbs-up on the video!! Is there such a thing as adding the oil too slowly? I've never made mayonnaise before.
I suppose so. The mixture does get warmer and warmer, the longer you process it. So I guess it could end getting too warm, if you blend it too long.
@@1870s Thanks!
Do you all use the eggs from the grocery markets in USA?? to make homemade mayo? do you not worry about salmonella?
You can make it from store bought eggs. Just let it sit out for a while and warm up a bit. Cold eggs don't make good mayo.
Is there a way to store this mayonnaise for a long time e.g. in the pantry for a couple of months?
Not really, with homemade.
Hey, at what speed do you put the vitamix to blend for 5 min? i worry it will heat too much to make mayo well. How do you do this slowly and so that it doesn't overheat the mixture?
Heat would be bad, yeah. I think we started on low, and moved up to Med.
@@1870s thanks for the quick reply! I'll give this a shot, I love homemade mayo 😋
I use AMSOI!
I just put everything in the boll at once, and the it's done in 1 min...using my stickblender :-)
Yummmm!
Using an immersion blender is much quicker and easier. I mixed some up last night in less than 3 minutes.
Is it ok to use store bought eggs? Or is that not recommended?
For sure you can!
When do you add the lemon juice?
Same with all other ingredients. Try this version, much easier and faster if you have stick blender: ua-cam.com/video/lPLZ6WkdGBM/v-deo.html
@@1870s Thank you
It could also be that cutting the recipe in half is not enough egg to cover the bottom of the Vitamix so it didn’t mix well???
Can this be canned?
No. wouldn't dare to try, the eggs would cook I bet.
It didn’t work. I put the oil in slowly but I cut the recipe in half. Not sure if the egg wasn’t good??? If I continue to blend it will it thicken?
I'm not sure, we have an updated video on making it with just a stick blender and Mason jar, it's my go to way now. Maybe that will work for you
I thought you said to use lemon juice?
did you not use lemon?
We changed how we make it, much simpler using this process and yes we always use lemon juice
ua-cam.com/video/lPLZ6WkdGBM/v-deo.html
YUM!!!
Get Todd a Spoonula so he can get all that mayo out of the blender. Rubbermaid's FG193300WHT works real well ($7 on amazon). Once you use a spoonula, you will never go back to a regular spatula.
I'll check it out
New to your channel, great info❤️
So happy to have you here! Thanks for joining our journey.
How to preserve that
I don't I just make it as needed
My Grandfather on my Dad's side was born in 1870. My Dad ( WWII United Sates of America Army Veteran ) was born in 1923. I was born in 1961 almost 100 after my Grandfather who died years before I was born. The rest of my grandparents were also born in the 1800's. They all went through the Great Depression including their siblings, my parents and their siblings. Thank you for making these recipes as I am trying to get healthier and I find that most processed foods either contain sugar or high-fructose corn syrup. I use Pyure Stevia and Monk Fruit Powder. I even noticed that many things including Lipton instant tea contains multiple dextrin which will spike your insulin. If you don't think this is planned to bring our health down you're deluded. Get healthy and be happy. God bless all my brothers and sisters in our Lord and Savior Jesus Christ, amen.
Very nice. Enjoy your sandwich and maybe more chicken salad...
Sandwiches have been enjoyed!
I didn't see you add the lemon juice. Did I just miss it or did you not use it ?
Mention that in the video
Look at you getting all fancy with the one handed egg crack Haha! Awesome video and instructions guys. Gin and I watched and we're going to make a batch. Good to know on the shelf life. Last time Gin made mayonnaise we weren't sure about the shelf life. That's one of our favorite mustard's that you used. 🙂
Loved that mustard, gave the mayo a really nice flavor
blender suck too much wastage just do the immersion in the jar that you're going to store it in.