Stop Buying Expensive Mayo: Here's how to Make it CHEAP
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- Опубліковано 3 бер 2019
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Website: ThomasDeLauer.com
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Ingredients:
2 large egg yolks
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon salt
Pinch of ground pepper
1 cup of avocado oil at room temperature
Up to 1 1/2 teaspoons Dijon mustard (optional)
Salt and ground black pepper to taste
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Stop Buying Expensive Mayo: Here's how to Make it CHEAP - Thomas DeLauer
Downside to Commercial Mayo
Commercial mayonnaise is most often made with soybean oil, corn oil or other vegetable oil blends that are high in omega-6’s
Additionally, many types of commercial mayo contain about 1 gram of sugar per tablespoon, which isn’t that high, but the light, low-fat or fat-free mayo has a lot more added sugar, with over 4 grams per tablespoon, which is the equivalent of a full teaspoon of sugar per tablespoon of mayonnaise
Commercial mayo also contains a lot of artificial ingredients and additives like and MSG - while commercially produced mayo can can keep for months in the fridge, homemade mayo can keep for a week
Benefits Overview
Contains Vitamin E from the eggs and avocado oil
Also rich in vitamin K, and choline and potassium, selenium and sodium, vitamin D
Eggs
Choline
Choline is a precursor to the neurotransmitter acetylcholine - specifically, choline is transported into the cell by a transporter protein in the membrane of the presynaptic neuron where it combines with acetyl CoA to synthesize the neurotransmitter acetylcholine
Acetylcholine prompts synaptogenesis, the healthy growth of synapses throughout the brain, which enhances memory encoding, and facilitates the action of all other neurotransmitters as they communicate messages
These communication-friendly conditions are known as “neuroplasticity” and neuroplasticity is correlated with learning and memory
Selenium
This is a nutrient that's a key component of a healthy thyroid gland and it reduces inflammation by inhibiting NF-kB and its activation of interleukin-6 and TNF-alpha production
Selenium is also able to enhance proliferation of cytotoxic precursor cells, which give rise to the crucial T immune cells that fight cancer and viruses within the body
Selenium is also essential to the proper functioning of glutathione peroxidase - glutathione is 100% dependent on having a selenium atom at its core for proper function
In fact, selenium is what gives the enzyme its potency in preventing and cleaning up after destructive oxygen free radicals - as such, decreased selenium in the blood leads to decreased glutathione peroxidase activity
Vitamin D
T cells rely on vitamin D in order to activate and they would remain dormant, 'naïve' to the possibility of threat if vitamin D is lacking in the blood
When a T cell is exposed to a foreign pathogen, it extends a signaling device (vitamin D receptor) with which it searches for vitamin D
This means that the T cell must have vitamin D or activation of the cell will cease
Avocado Oil - 520 degrees F smoke point
Oleic Acid (Omega 9)
Oleic acid regulates the activity of adrenoceptor signaling pathways which direct the adrenergic receptors (α- and β-adrenoceptors) that help regulate blood pressure
Oleic acid replaces other omega fatty acids in cell membranes - since oleic acid is less susceptible to oxidation damage than omega-6 and omega-3 fatty acids, replacing these fatty acids with oleic acid protects your cell membranes from free radicals and other oxidative stressors
Vitamin E
Vitamin E is the shared name for a group of eight compounds which have antioxidant properties
Lemon
Pectin
Lemons contain a soluble fiber known as pectin that increases digestive health - pectin works by binding to fatty substances in the digestive tract, including cholesterol and toxins, and promotes their elimination
Means that pectin benefits the body’s detoxifying capabilities, helps regulate the body’s use of sugars and cholesterol, and improves gut and digestive health
Black Pepper
Consumption of pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion
Please join my email list and you’ll get a free beginner keto meal plan: thomasdelauer.lpages.co/real-person-keto/
Could I use olive oil instead of avocado oil?
I don't have any of the mixing apparatus mentioned; can I use a blender?
@@user-jx8dk9lo3u hello yes you can use a blender. What ever gets the job done😊
@@macjaxjax2604 I Googled it for you Yes use the olive oil it's good when on the keto diet.
@@krissyc6165 that's what i thought until i saw him adding the avocado oil. was wondering if there would be some kind of trick when using blender
3 Egg Yolks, 1 teaspoon of Dijon mustard, Add slowly 1 cup of avocado oil, pinch of pepper, 1 Tbsp lemon juice, 1-2 tsp Salt and 1/3 Avocado
coolvideo28 thank you.
Where the heck do you get avocado oil?
@@rehabwales You can get avocado oil at Costco. They have big jugs of avocado oil and they also have avocado oil cooking spray. Or you can just buy it online at Amazon or something.
Thank you
slarti bartfast check TJ Max, or Marshall’s for cheap
6:27 whaaaat?? Salmon and mayo is a really popular combo here in Japan. People who judge before trying are severely missing out. It’s soooo good
It's super good
Why would anyone make fun of this? It's delicious and not strange at all. They are missing out.
I make a parmesan and mayo crust on my salmon when I bake it.
That is so delicious.
You can pretty much put mayo on anything and it will taste good.
The quickest and easiest way to make mayo is just put all ingredients into a narrow-ish, tall jar, and whiz it up with an immersion blender...done in SECONDS...and it's already in your jar.
All you need to do is put a lid on the jar and rinse off your stick blender.
It turns out PERFECT each and every time!
You're welcome!
I've tried 4x already. Never works for me. Trying with room temperature eggs today.
@@miamendez2878
2 eggs
3 tbsp lemon juice
1 tsp dijon mustard
½ tsp salt
a good pinch of white pepper
1¼ cups neutral oil
Place all ingredients except the oil in a narrow jug or jar. Place a wand mixer in the jar (this is key - it won’t work in a food processor because it needs the speed of the wand to make it emulsify), then add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise. Add ¼ cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency.
INTUIT how long does this last in the fridge w/out pasteurization?
@@giantfactory It lasts up to 6 weeks for me...probably longer, but that's how long it takes for me to use up a batch.
@@intuit5767 Thank you for the info!
Hey Thomas, I love your videos and evidence based approach to IF/Keto, but you just made making mayonnaise way more difficult than it actually is. I've been making avocado mayo for a couple of years and use a kitchenaid immersion hand mixer. Adding lemon juice and vinegar will also help to stabilize the yolks. The hand blender allows you to blend everything without slowly pouring the oil in. My typical recipe: 2 yolks, 1/2 lemon (juice) fresh, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 cup avocado oil, 1/2 cup olive oil, and 1/2 tsp Himalayan salt (in that order). Submerse the blender and gently lift as it emulsifies. Thanks for all the information and knowledge! Keep it coming!
Maybe you could do a healthy recipe once a week like this? Its so good to see you making something we can eat along with your health knowledge accompanying the video. There is no guilt if you say its good for us.
Maybe not weekly, but likely more frequently
@@ThomasDeLauerOfficial Or have us send in recipes and you choose the best and do a video ..
Agreed! Cooking videos are the best!
welshdragon2008 I agree
I love this idea, I just told my fiance to watch their coffee video because even though he doesn't trying coffee, it's got a lot of great info regarding some of the ingredients they used.
You know what’s inside your food when you make your own.
Exactly
@@ThomasDeLauerOfficial yes😃
I’m in Alaska and we make Salmon or Salmon burgers a lot. My favorite thing to put on it is a mix of half homemade mayo and half mustard. Really complements it well 👍
I’ve tried so many mayo recipes. This is the only one that tells you to add the salt and vinegar last and the only one that doesn’t separate. Thank you Tom
I made my mayo this morning with 1 whole egg, 1 cup oil, salt, lemon juice & dijon mustard. It came out great.
I'll have to try this version of 3 yolks +avocado to see how it compares.
I've been making my own mayo for decades to control the oils and ingredients used. You are so right, premium ingredients + a little time and know how can cost the same as inferior processed foods, and you get the benefits of a better tasting and more nutritious product. Win-win!
Rock on!
i’m french and we always use home made mayo. so nice with cold meat or cold fish
Keto healthy mayo:
-3 large eggs (free range, organic ,pasture raised)
-1 teaspoon of Dijon mustard
As you mixing you add on
-1 cup of avocado oil.
-pinch of black pepper
-1 teaspoon of fresh lemon juice
-1 teaspoon of pinkHimalayan salt
-1/3 of avocado
Thanks thomas!! 😍
3 large egg yolks, he said, though the caption just said eggs.
What about vinegar?
@@paulmoore3280 add it if you like but it will make mayonnaise without it. If you separate the whites and whip them to fluffy to start off with you get a little different results. Experiment. It ain't like it won't get ate.
Oh yeah, olive oil works too. So does walnut oil or pecan oil. I think what he was getting at is; don't use oil made from grains. Probably because of the glyphosate connection with the grains.
@@kenycharles8600 see the wheat belly books & one called 'grain brain'.
@@megenberg8 ok. I will. Have you checked out glyphosate and Roundup and Roundup Ready seed?
Thank you!
I just gave up on trying to find some quality mayo. Now I'll just make my own!
I add a little bit of Bragg brand ACV (apple cider vinegar) to my mayo. The amount will vary depending on how much mayo your going to making but usually I add about a tablespoon worth per two eggs worth of mayo, instead of lemon juice. It's tastes amazing and gives it a more savory taste that leans towards Hellmans. I got the idea to add vinegar from reading the ingredients on a jar of Dukes brand (better than Hellmans imo) and figured "Hell why not try ACV" and it works.
White pepper is good too if you don't want lil specks in it.
Hi Thomas, I've been thinking about posting a long time but today is the day!
I'm a 41 year old breast cancer survivor, diagnosed 4 years ago and still going strong.
Since my diagnosis I've been researching and learning a lot from others than traditional medicine- I'll never forget what they told me then, to eat what I want... nutrition is essential on keeping the malignant cells at bay!
Been on 16:8 for a long time but now trying the 20:4 for 2 weeks and i can say that I've never felt better! I work full time, am a mom and a wife and still manage to cook! At least once a week make my own batch of homemade mayo to eat with my asparagus- nothing better than that for me!
You are a true inspiration and a true encyclopaedia regarding nutrition and sports.
Keep up the great work, and thank you for having popped into my UA-cam ;-)
Congratulations on minding your own health & winning!!!👍😊
I use an immersion blender. You put everything into a Mason jar, use the blender and in 30 seconds it's done!
It's what I'm going for later. I have a processor and a blender, but I figure I'll break the stick blender out. So much easier to clean!
Gonna try this next ....I used my mixer 2 times a fail :(
Ok I gave it a try awesome with the stick blender glad I didn't give up!
@@sallicastillo4041 you have to go slow when adding oil..it stops it from breaking apart.
Genius idea thanks
Add a few cloves of crushed garlic and you have delicious aioli, I crushed the garlic cloves in a pestel and mortar until its a paste
Never been more excited to make my own mayo because I frickin LOVE MAYO! Thanks for this video Thomas!
Enjoy!
I am on hour 50 of a 72 hour fast. All I can think of now is dipping a shrimp into home made mayo then taking a bite of bacon then chewing the whole mess and going yummm.
I make my mayo in about 30 seconds, not kidding!! I use an immersion blender and a mason jar. Simply put your ingredients in it and blend away.
1 cup of olive
Or avocado oil
1-2 egg yolks
I tbs of🍋 juice
1/2 tbs of w/ vinegar
1 tsp of Dijon mustard
natural salt to your liking
That’s it
It will last about a week-You’re welcome 😉 Enjoy 😊
No eggs? Most recipes I’ve seen contain whole eggs or just yolks.
One year later I'm doing this and let me tell you! Came out champ! Thanks Tom!
A good salad dressing is 1 olive oil 1/1 ACV + Lemon juice Dollop of Mustard . (Add spices herbs to your own taste)
Can you clarify the amounts? 1 cup olive oil with 1/1 Apple Cider Vinegar makes no sense to me. Did you mean 1.1 cups, or 1/2 cup, or 1 cup + 1 tbsp? I've been looking for ways to add ACV into foods because I can't stand drinking it!
@@stephaniemitchell8509 sorry. I tsp ACV 1 Tsp Lemon Juice. 2 WHOLE eggs 1 Cup Olive oil (or Rice bran oil) 1 Tsp of English Mustard, salt/pepper to taste. If you are usingg stick blender you can put all ingredients in the at the same time.. This is for Mayo.
Salad dressing
2 Tbsp oil 1 Tsp ACV Dollop of Mustard Spices and herbs. You can alter the ratio's to suit your taste.
@@Lastpost9 I may experiment with adding in a bit more ACV, but that sounds so tangy and delicious. Thank you so much for clarifying!
wow. that's amazing. I just threw out mayo because I didn't look at the ingredients first...first time keto..not used to reading ingredients...i'm going to make this
I just did the same thing yesterday 👍
Just made some fresh rosemary, pressed garlic, and avocado mayo. So good!! Thanks for the recipe
I measure everything into a pint sized Mason jar and use my stick blender, raising it slowly. Works every time in seconds!
Great tip!
i'm going to try this next time!
We have a very old submersion blender could that be a reason for it not to work?
I doubt it. What oil are you using? Did you use a tall container just big enough to fit the blender to the bottom? Did you turn it on after you submersed it? Did you raise it very slowly? If yes, then I have no idea. Find a UA-cam video.
@@dan8391 yes, I had to get a new one because my older stick blender wore out quickly making mayo and didn't have enough speed. Look up making mayo with stick blender. Lots of tips. BTW, you don't even have to move the stick blender. Place it in the oil with all ingredients in a narrow jar and zing it. Don't move the blender until it's almost fully creamed.
Mayo, fresh dill and Dijon mustard is my go to dressing for Salmon!
So good!
Me too, with some sour cream and a squeeze of lemon mixed in, too. So good!
@@ThomasDeLauerOfficial what are the macros and calories and serving size?
Honestly this is such a valuble UA-cam Channel, it's hard to even get my mind around it. Really, thank you so much you have changed my life with Keto and IF and everything that you teach
Thanks Thomas. I have been going without mayo for years, didn't even dream of making my own just thought it was too complicated, now i'm into it!
Great video. I started making my own mayo a few weeks ago after you mentioned how great it was for Keto. When I became frustrated with the low quality oils found in every single brand of mayo I looked at I knew that the only way I was going to get a better mayo was to make it. Years ago I learned how during a cooking class. It was a pain and I never really got a nice thick mayonnaise. Searching UA-cam I came across a recipe where all of the ingredients are placed in a beaker and mixed with an immersion blender. This technique works! I've been making the best Avocado Oil Mayonnaise ever since. Way easier than dribbling the oil into a mixer.
Link the video please.
Do what you can make work!
massstigma There are tons of vids on making Mayo. Search for immersion blender mayo and they’ll come up. Meanwhile this ones short and to the point. ua-cam.com/video/j3xx8Bpau0E/v-deo.html
@@alyb8058 my first try at homemade mayo, I used whole eggs. it didn't work, but i believe i added the oil too quickly. i plan to try whole eggs next time. PS - i do think Thomas' comments about not including salt in the emulsion process are important.
Yea, I've used an immersion blender to make it and it comes out great. And it's kind of fun too.
We have egg laying chickens, free range, organic but I have never made Mayo. Thanks, going to try this today! Love love your videos, Kathy
I hope you like it!
Here in Canada it's about $15 for a tiny jar of Avacado Mayo so I've been using it very sparingly. Made this Mayo a few days ago and it was so much better then store bought and now I can use it daily!! Much thanks
I remember my mom telling me she learned how to make mayonnaise in high school home economics class. I have always wondered. She passed away in 98...so thank you. Now I know!😃
This would be wonderful with some dill weed for a great salmon topper.
Thanks for the daily inspiration and innovation of my mind, Thomas. I'm preparing my mayo for a long time now. Still got some valuable tips and tricks. Sadly I cannot agree with you on the "this mayo is cheap" part... good quality avocado oil (what is my primary choice) is quite expensive over here in The Netherlands!
Years ago I worked as a cook at a country club. For the annual Christmas ball the soux chef (who was from Belgium, old school French chef) made 3 whole poached salmons and served them with French mayonnaise. The cooks devoured the left overs, it was amazingly delicious!
Yeah I do 1 whole egg @ room temp with 3/4 cup of avocado oil, 1tsp of lemon juice and I use my immersion blender takes 10 seconds to mix and I get the full protein from the egg and the mayo has that white color instead of yellow looking mayo. He's right on adding things after the mix of egg and oil.
What is the difference of using whole eggs vs just the yolks?
@@howardvalentine3075 more protein and the color of the mayo comes out more white. Plus when I looked at mayo in the stores they all have whole eggs in them.
We raise beef, we raise free range laying chickens, and we love mayo. Been wanting to make our own mayo and now we have a recipe. Awesome!
Salmon with lemon-Mayo is an Oregon coast thing. Catch a salmon in the morning, through it on the barbecue, mix up some lemon-Mayo, nothing better!
Thanks, just made a wonderful jalapeño, garlic Mayo using your recipe! Much appreciated.
Thanks for this one, TDL. I HATE how much mayo costs. Going to make some of this tomorrow that will be 10x better than store. My keto level of sophistication is basically a big ground beef patty and a couple eggs-OMAD style every day, so this will really jazz it up a notch!
Fantastic Video and recipe Thomas. Perfect timing as well. I have been scouring the Grocery stores looking for a Healthy Keto friendly Mayo. Normally I don’t put a price tag on my Health, Buuuuut, the cost is insane, for the ones out there. Next I was going to hit the internet to figure out how to make my own, that was going to be on this weeks ”To Learn“ list. I was Uber excited when I was alerted when this video dropped. I am always down with learning how to develop my own Keto recipes, Thanks Thomas. As ever, You Rock!
Glad I could help!
Will make this later! Thank you so much Thomas as always!
Oooooo yes!! I just made this and it took me less than 5 minutes.. I’ve tried other mayo and hands down this is the best.. I didn’t have any avocados BUT it still tastes great without.. eating this now and I’m so happy I don’t have any unnecessary ingredients or preservatives!!
Best recipe thank you I make it all the time. My family loves it
Thank you! I love mayo but don't want all the chemicals and "bad" oils.. I can't wait to try this!
Enjoy!
@@ThomasDeLauerOfficial I'm just finding and Im thrilled with your content! Do you have a avacado-free mayo recipe? My son is crazy allergic to avacado 💔
@@mommaj259 you can use MCT oil or Olive oil instead.👍
Anyone serious on keto NEEDS to try this! I've been doing it before and its a game changer
Rock on!
Thomas, just made a batch of your avo mayo and added it on top of grilled wild salmon filets for dinner. The girls love it. It kicks!! Great channel, thanks.
Just made it last night & it taste fantastic. I did a second one with 20% of olive oil & it was a bit too strong, will try with 10% next time.
show us more keto deserts/sauces please ! love your videos man !
Stay tuned!
I just bought tuna to mix with my avocado mayo last night. Perfect timing 👌🏻
Mmmm Tuna
OMG the best mayo ever! Thank you for the amazing recipe!!
You are the man dude. Can't wait to try it. You almost can't avoid sugar in all store-bought mayonnaise.
I use whole eggs, grapeseed oil, mustard, lemon juice and salt withy an immersion blender. Comes out perfect.
That's ridiculous. You should be ashamed of yourself!
Another great and informative video. Thanks Thomas. Making it at home costs an arm and a leg but I LOOOVE macadamia oil mayo with a good dose of horseradish. A good dollop on some rare beef is amazing. 💪🏻🥩👍🏻
That sounds amazing!
1 egg yolk
1-2 Tsp. prepared mustard
(Whisk)
Add 1 cup olive or avacado oil a little at a time while
(Still whisking)
When all the oil is in
(Whisk harder)--to thicken it as much as possible, even like a gel
Then add in:
Juice of half a lemon
1-2 capfuls of plain or white wine vinegar
Salt, pepper, paprika to taste and
Small amount of your preferred sweetener (I use stevia)
The finished mayo should be a semi-stiff paste, not a runny sauce.
made this mayo and man did it go good with my keto tortilla w/ red snapper, spinach, cherry tomatoes and more avocado and a sprinkle of cheese then the mayo. It was so delicious. Love it....
"This going to keep for a while...3 days." Your definition of "a while" and mine are wildly different. 😅
This is not a commercial product with preservatives
@@sheldalockwood2121 yes
@@workin4alivin585 While people on that true-blue keto would eat it up in a day just to get their fat content. For people like me, who are low-carb and not necessarily keto, I'd need something to keep like 3 weeks. lol
@@lemmh2 You and I used to be twitter pals lol - under AI Webb, AI Dystopia, and some other names. However I gave up on twitter after my ~60th account and ~4 years on that site. And to be honest that much negativity on a day-to-day basis is just something I can live with out now. That said I hope all is well and glad to see you're trying to live a healthy lifestyle.
@@googlespies What's up, bro. lol Yeah, I've been banned it feels like every week. I'm mostly at Gab now. Keep the faith! We're gonna win this.
If anyone is concerned with salmonella from the raw eggs (Should be lower risk with cage free), here is a copy paste of a helpful tip:
Traditionally, mayonnaise is made with raw egg yolks-an ingredient many cooks prefer to avoid. Alternative approaches suggest making mayonnaise with hard-cooked eggs and even an eggless mayo with milk. But in his book The Curious Cook, Harold McGee has a novel method in which he heats the yolks to a food-safe 160 degrees, keeping them in liquid form. First the yolks are thinned out a bit with water and lemon juice (which helps stabilize them, as acids prevent curdling). Then they are microwaved briefly until slightly thickened, retaining nearly all their emulsifying power. We tested the technique and it worked well, giving us a billowy, creamy mayo.
Shut up
@@Dina-qk4qk 8 months too late Dougie boy. The info has been out there, many have read it, the message has been spread... the floodgates have opened... there is no turning back.
@@Mr-E. Liked your own comment I see? Respect
@@Mr-E. Search up trumpet fight on youtube im in it
@@Mr-E. HELLOOOO R ALIVE search up trumpet fight
I enjoyed making home made mayo with eggs, lemon juice, dried mustard, and then slowly pour olive oil. It is good. Sound good to topper salmon with mayo. I will try avocado next time. Thanks for sharing!!
What is the shelf life?
Hi I make my mayo in a mason jar: one whole egg at room temp. I cup Avocado oil mustard and ACV Salt pepper garlic and herbs to taste. I use an immersion blender and Voilà! In a minute it’s ready. Thanks I love your videos it’s helping me a lot
Do you bother to pasteurize your egg?
Salmon with mayo is a perfect comb !!
Deeelicious!
Great video that was much needed!!! What about KETO friendly salad dressing thomas???
Use this mayo. Add some sour cream. Dill and garlic and onion powder.
@@ShayanGivehchian That sounds really scrumpy!!!
What sort of word is "scrumpy"
Dude, google it.
This recipe for homemade mayo has been online for years, decades in books. Same goes for "keto" dressings. Do you expect to be spoon fed too?
Stay tuned!
I'm going to make this. I never thought about using Avocado Oil, that's a great idea. Thanks.
The first time I added the oil too fast. I didn't listen. Second time.... Amazing. As always the man thank you.
I never thought I’d see the day that Thomas DeLauer teaches me how to make mayo
that's what she said...
Tom takes people to school every day!
You gots ta learn sometime
They gonna learn today
What about vinegar? If I wanted to add vinegar, how much would I add?
I made this mayonnaise today it came out perfectly I really like spicy so I added chipotle peppers😋tfs👍
Frickin amazing. Just tried this. BOOM! Thanks Thomas...
OMG Thomas!!! I started your two week carnivore challenge on Monday and I have been craving deviled eggs. I swear, I woke up this morning thinking about how I can make mayonnaise this week. I opened my UA-cam account and this was the first video that popped up. Amazing how the universe works. Looking forward to a cheeseburger patty with mayo on top and my deviled eggs. 🥰🥰🥰🥰🥰
Thomas, it is much easier and faster to use an immersion blender-one, two , three-DONE !
But ur hand will get tired while adding the avocado oil
@@Luka___ It does not take too long !
Add the salt at the end!!!! Oh my! This is what I’ve been doing wrong! I’m going to try to make mayo again!
I don't add salt at the end. I have no problems since I started using a stick blender.
Just whipped up a batch. Fantastic. Did it in my blender. Super smooth and rich. Thanks!
Thank you. Just struggling giving up Hellman'!
Great video. My only add might be, make sure the eggs are room temp but awesome video. I personally go with less eggs to my taste but to each their own. I learned from the video that the proteins might denatured if adding the citrus first. I used to like to add salt citrus or ACV first to keep salmonella from growing while it warmed but honestly, adding at the end probably does that too. Like Thomas, not denaturing the protein is important to me too.
Funny you taught this today. I just got done teaching carburetors on aircraft. Mayo is an emulsification process of oil to air. Carbs do that too in the discharge nozzle before going in the boost venturi of the carburetor. With all your interest in muscle cars Thomas, I thought you might appreciate that.
Really great video. Thanks. Yes, mayo is great in dressings, and toppings. Good advice. I'll be trying the avocado trick.
Only last thing I'd say is one of the coolest culinary things to witness is a broken mayo. It's when you add oil too fast and it has like a melting chain reaction. You can recover it by adding some water but it's not the same. If you whipped it by hand it's very frustrating but cool in the same.
I'm glad you picked something up from my video!
@@ThomasDeLauerOfficial I pick something up from all your videos. That's why I keep coming back. Thanks for the support
@@nicholasboscaino6262 i used cold eggs and it worked fine. i do recall many recipes said to have the eggs at room temp though.
I don't know what avocado oil costs in your country, but in mine (The Netherlands) it's ridiculously expensive. As in about 8 euro's (9 dollars) for 250ml (about 1 cup).
So mayo made with avocado oil would NOT be "CHEAP" to make at all. I use olive oil.
It's cheaper in CA
It's not cheaper than regular mayo but it might still be cheaper than buying avocado mayo in the store. I see a well known brand of avocado mayo in my store for $12 for 16oz and I just bought 500ml (16.9oz) of Avocado oil for $9
Thanks once again Tom. We crashed and burned on making Mayo and needed this.
OMG. I just made this mayo for the first time and HOLY CRAP YUM!!!
Don't knock it till you try it. I've been putting Avocado Mayo on Salmon for years. Its amazing.
So good!
Love making our own mayo at home. Used to save up our bacon fat and use that 1:3 with olive oil. OMG! it's the best.
Thanks for sharing this. I want to try it. So 1 part bacon grease to 3 parts oil? Could you go into more detail about the process? Does the bacon fat need to be warmed up a bit before hand?... Since it becomes so solid at room temperature.
@@000echo000 , it takes a little bit of experimentation to know how it works in your kitchen (room temp and ingredient temp, etc). And has been a while since I did it, but here's how I recall doing it. Yes, one part bacon grease to three for oil. Have used olive oil and sunflower oil before. I would typically put no more than 1/4 cup of bacon grease in a ramekin and put it in the toaster oven on warm to liquify it. I would then pour it slowly into the olive oil to bring the temperature back to room temp and incorporate it into the oil. This keeps you from shocking or cooking the eggs when it goes in. Then just proceed as Thomas does above.
@@000echo000 I believe when you're mixing, it'll warm up a little naturally and then mix well. Or, perhaps you can warm it up before pouring it in the mix. It should be fine. :)
Mayo made with olive oil? I don't know how you can stand that taste, maybe the bacon fat helps haha.
@@JoelBenge awesome, i will give it a try!
Yes, please make more cooking videos!!
You don't have to stop there, add a cup of buttermilk and spices and you have ranch dressing. I use a teaspoon each of garlic powder, onion powder, parsley, cilantro, basil and a half teaspoon of dill. You can sub sour cream for the buttermilk. For the buttermilk I use the powder, 4 tablespoons in a cup of water, to keep the carbs low per serving.
I've been making mayo for a while at home. I use a stick blender and dried mustard...but the rest is the same. Tastes so much better than store brands.
I just made my mayo with butter. YUM
Jarod R. Hollandaise
@@wyldebore4089 Oh! I didn't know it was actually a thing! LOL thanks for the info bro!
Thomas I'm absolutely loving this!!!!!
Absolutely the best homemade mayo I’ve ever made. It will be a staple from now on for us. Thank you for sharing this & and your other videos on how to break a fast properly......
Omg put some garlic in it too it is to die for yum 😋
I love garlic mayo
That’s what Spanish Alioli is.
That sound great never thought to try that thank you
@@RogueCylon Nope. There is no egg in Spanish aioli.
Yeah, black garlic!
I use the same avocado oil to make mayo. I should not be watching mayo while fasting now. 😆
LOL
I think I used the same one. I got mine from Costco.
That looks good. I like the idea of that a lot better than store bought.
Little tip, a food processor works much better for this! I also add a tablespoon of apple cider vinegar when I make mine. Definitely use avocado oil and not olive oil, which can cause it to become extremely bitter.
Thank you for the gr8 recipe. Can I use olive oil? Avocado oil is almost non existent where I live. I can add more avocado.
(Extra virgin) olive oil works great, but it will add flavor, so you need to adjust it to your liking. A smoother tasting olive oil is best for mayo.
I don't think that my family ever bought mayo.. we always made our own.. well i made for then, until keto, i didn't eat it because it was fat... i wanna kick myself for this!!.. now i enjoy it soooo :).. thanks Thomas.
You're welcome!
Can I use coconut oil instead of avocado oil (I read that it is too bitter if you put only olive oil so I'm looking for an alternative)? I mean, in Croatia there's not many places that have avocado oil...
@@matea6973 You can but try it, you might not like the taste but give it a whirl. Or maybe there is avocado oil somewhere in Croatia by now! I used olive oil but will try coconut oil next time because I have more of that around.
Costco sells a badass $7 Mayo jar from avocado oil. It's not organic, but it tastes so good. I mix it with turmeric, black pepper, and a Parmesan and garlic seasoning thing that I also bought from Costco oh, and it I dip my asparagus in it. It's freaking addicting
I bet it also has soybean oil. Have you read the label?
I make it with garlic instead of avocado, taste awesome, goes good with everything and last a little longer in the fridge.
How much does that make and how long will it last in the fridge?
Incredible!
I just made this - it came out so great!!
this recipe is a revelation ! Have always been making mayo using extra virgin olive oil, but this one with the avocado oil etc is a reeeal hit , tastes fantastic and smooth too !! thanks Thomas !
We put the oil in the frig for 2 hrs before adding, it gives mayo thicker texture, is that bad?
Nope
It will thicken more in the fridge later anyway.
Awesome
A stick blender does it easier with less waste. Macadamia oil makes a very mild flavored mayo.
Good to know
Your recipe came out perfect for me Thomas! Delicious 👍
It also makes excellent dairy free ranch dressing! Just add some pickle juice or vinegar (1 tbs or so), your favorite herbs (parsley, tarragon, chives, maybe oregano), garlic powder, onion powder, salt and pepper. Paprika goes well in there...smoked or regular. YUM!