As you do these recipes, you should think about writing them down and taking pictures of the finished product because at some point, you’ll have enough to create a cookbook just a thought love your show
Thanks, I'm so glad you are enjoying the videos! I have started writing them down on a blog over at www.apinchofpatience.com but a book is a great idea! Maybe I can put together a free ebook someday with the most popular recipes 😀
LOL! Well, I thought for sure that when you sank the blender into the full pint jar it was just going to blow everything out the top of the jar. I am thrilled that it did not happen to you. This video was so timely for me. I have lately developed a craving for potato salad but I was reluctant to use store-bought mayo. Your video has inspired me to take on this ingrediant and make it my own. Thank you sooooo much for this one. Now it's on to watching your tallow video.
Lol yeah the first few times I used the immersion blender I was terrified of an explosion 🫣 but I found pretty quickly that unless I get the blades way too close to the surface, it isn't an issue at all! I'm so glad to hear it was a timely release for you! Best wishes my friend, and happy potato salad making!
Thank you so very much for your educational content. One of the very best "how to" videos I have seen yet on mayo. God bless you and yours from South Africa.
Great video! We don't use a lot of mayo at our house, maybe a quart jar in a year, but it would be nice to make some. I didn't bother before because i knew we wouldn't use it up quickly enough. But now that i onow ti add some fermentation to it ti have it last longer, I'm tempted to give it a try.
I have made mayo with this method may times and love it. The addition of the sauerkraut juice is great! Nice fall day in Ohio and what a petfect time for homemade mayo!
I enjoyed this video and will be trying to make this soon. I have an abundance of quail eggs and they have a much higher yolk to white ratio. To get the equivalent of 2 chicken eggs, I'd probably have to use 8 - 10 quail eggs. Would you still recommend separating some of them and using less white with a liquid oil?
I'm so glad you enjoyed this one! I have not ever used quail eggs so my first thought would be to do a small test batch and see what you think! Maybe do 1/4 cup oil with 2 whole quail eggs and then try 1/4 cup oil with 1 whole and two yolks or something similar then you can do a side by side and see what you enjoy best.
I use light tasting olive oil. A friend said to use bacon fat, which I found disgusting. Red wine vinegar is nice. I don’t make it often, because I just can’t eat a batch in under a week. I separate my egg to help it emulsify. I add in the white afterwards to thin it out a bit, because it’s like paste if I don’t Could you just use a probiotic pill for a preservative? I don’t have cultured anything…
I'm really not sure how well a pill would work, a small jar of raw kraut keeps for a very long time in the back of the fridge so that's what I'd suggest using if you don't have something already on hand.
I remember someone trying to make mayo with an animal fat, and they had tons of trouble. And all they had to do was heat it til it liquefied. This is a valuable video, especially for those of us who love mayonnaise.
Thank you. The sauerkraut tip was a game changer. I have made sauerkraut and homemade mayonnaise for a long time. I never thought about using the good bacteria from the sauerkraut to help prolong the shelf life of my mayonnaise. The learning curve never ends. 😊
I make my own with 1 egg and avocado oil,and 1 T. Yogurt juice .The whey ,that collects on the top when it sits. I use a stick blender in a Mason jar .
Yes, my girls and I are especially fond of red cabage kraut! I sometimes like to make one a little sweet with some shredded apple and caraway or fenel seed, and sometimes add garlic to a batch for a "spicy" option too! ua-cam.com/video/unumFDEjWE8/v-deo.html
Thank you! I haven't tried it, but I would think so. As far as I know, any naturally fermented/cultured liquid should do the trick! I have used kombucha, whey, sauerkraut or fermented pickle liquid, and those have all worked well so I would think fermented tomatoes would be just fine.
As you do these recipes, you should think about writing them down and taking pictures of the finished product because at some point, you’ll have enough to create a cookbook just a thought love your show
Thanks, I'm so glad you are enjoying the videos! I have started writing them down on a blog over at www.apinchofpatience.com but a book is a great idea! Maybe I can put together a free ebook someday with the most popular recipes 😀
Very nice presentation, thank you.
I love your work sweetheart 😊
Thank you so much 😀
LOL! Well, I thought for sure that when you sank the blender into the full pint jar it was just going to blow everything out the top of the jar. I am thrilled that it did not happen to you. This video was so timely for me. I have lately developed a craving for potato salad but I was reluctant to use store-bought mayo. Your video has inspired me to take on this ingrediant and make it my own. Thank you sooooo much for this one. Now it's on to watching your tallow video.
Lol yeah the first few times I used the immersion blender I was terrified of an explosion 🫣 but I found pretty quickly that unless I get the blades way too close to the surface, it isn't an issue at all!
I'm so glad to hear it was a timely release for you!
Best wishes my friend, and happy potato salad making!
Thank you so very much for your educational content. One of the very best "how to" videos I have seen yet on mayo. God bless you and yours from South Africa.
Great video as usual!
Great video! We don't use a lot of mayo at our house, maybe a quart jar in a year, but it would be nice to make some. I didn't bother before because i knew we wouldn't use it up quickly enough. But now that i onow ti add some fermentation to it ti have it last longer, I'm tempted to give it a try.
Thank you, I'm glad to hear you enjoyed the video and may give it a try!
Simple. Amazing. Thanks!
I haven't tried making mayo with tallow! Great idea!
So glad I found your channel...........
I've been thinking about making mayo but this step by step makes it easy get a grasp on it. ❤
I have made mayo with this method may times and love it. The addition of the sauerkraut juice is great! Nice fall day in Ohio and what a petfect time for homemade mayo!
Now you have to be aware of the Bioengineered ingredients they’re putting into so many things. Love your channel.
So true! And thank you, I'm so glad you are enjoying the channel!
Love your videos, great explanations, glad I found your channel. Keep making more… Thanks!!
Thank you! I'm so glad to hear it!
The biggest emersion blender I used was about to your waist in a resort kitchen 😂. It needed a kickstand
Oh wow! Comercial scale appliances are wild sometimes. 😅
Wonderful ideas!❤
I enjoyed this video and will be trying to make this soon. I have an abundance of quail eggs and they have a much higher yolk to white ratio. To get the equivalent of 2 chicken eggs, I'd probably have to use 8 - 10 quail eggs. Would you still recommend separating some of them and using less white with a liquid oil?
I'm so glad you enjoyed this one! I have not ever used quail eggs so my first thought would be to do a small test batch and see what you think! Maybe do 1/4 cup oil with 2 whole quail eggs and then try 1/4 cup oil with 1 whole and two yolks or something similar then you can do a side by side and see what you enjoy best.
I use light tasting olive oil. A friend said to use bacon fat, which I found disgusting. Red wine vinegar is nice. I don’t make it often, because I just can’t eat a batch in under a week. I separate my egg to help it emulsify. I add in the white afterwards to thin it out a bit, because it’s like paste if I don’t
Could you just use a probiotic pill for a preservative? I don’t have cultured anything…
I'm really not sure how well a pill would work, a small jar of raw kraut keeps for a very long time in the back of the fridge so that's what I'd suggest using if you don't have something already on hand.
Yogurt whey is also good option
Sorry but that doesn't look like mayonnaise it might taste good but that's not what I put on my sandwich
If you make it with a liquid oil, it is a more familiar texture!
I remember someone trying to make mayo with an animal fat, and they had tons of trouble. And all they had to do was heat it til it liquefied. This is a valuable video, especially for those of us who love mayonnaise.
Melting makes all the difference! It just won't want to emulsify when it's solid, same for coconut oil. I'm glad you found this helpful!
I’m so curious to see what tallow mayo tastes like! Guess that’s what I’ll be trying this week! Thanks 😊
It is unique, but I enjoy it and its a great fit for folks on carnivore! Let me know what you think when you make it!
Thank you. The sauerkraut tip was a game changer. I have made sauerkraut and homemade mayonnaise for a long time. I never thought about using the good bacteria from the sauerkraut to help prolong the shelf life of my mayonnaise. The learning curve never ends. 😊
thank you
Awsome
Just love your videos thanks
I'm so glad 💕 thank you!
Awesome video ❤️
Thanks!
I often wondered how it would work with lard. Thank you. I might even try tallow. Love your relaxed, calm style of presentation.
I make my own with 1 egg and avocado oil,and 1 T. Yogurt juice .The whey ,that collects on the top when it sits. I use a stick blender in a Mason jar .
Awesome! Thanks for sharing :)
thank-you so much!
Glad you enjoyed!
I love your videos.
I'm so glad to hear it!
Great recipe was that purple cabbage to make the red sauerkraut ? If so do you have a recipe for that thank you
Yes, my girls and I are especially fond of red cabage kraut! I sometimes like to make one a little sweet with some shredded apple and caraway or fenel seed, and sometimes add garlic to a batch for a "spicy" option too! ua-cam.com/video/unumFDEjWE8/v-deo.html
Does the ferment fluid need to be active before refrigeration or can i use the fluid of a ferment inside my refrigerator?
Out of the fridge works great!
Wonderful video.
Can i use the liquid from some fermented tomatoes?
Thank you! I haven't tried it, but I would think so. As far as I know, any naturally fermented/cultured liquid should do the trick! I have used kombucha, whey, sauerkraut or fermented pickle liquid, and those have all worked well so I would think fermented tomatoes would be just fine.