@judyweaver very good question and thank you for sharing your question with us. My answer would be whenever I make homemade mayonnaise I use organic or free range eggs. I understand that there are risks associated with it but does the statistics of the risk can be a significant factor to avoid raw eggs from birds which are well nourished and properly looked after? Personally I believe organic raw eggs from a certified organic farm has no problems. Let me also share with you and rest of our foodie community an article I come across on this subject titled "The raw eggs conundrum" from New York times, I think the author did a much better job then me in answering this question dinersjournal.blogs.nytimes.com/2012/05/22/the-raw-egg-conundrum/ Hope this helps.
Wonderful-looking Mayonnaise! Most important to get that hue of creamy-yellow and slightest flecks of the ground black pepper (not the giant grounded pieces from a peppermill). 10/10 visually and I'm sure it will taste just as rich, sumptuous and creamy as any home-made Mayo. The only difference is I add Mustard to the mix too before blending. And specifically Colman's normal mustard (here in the UK). A 'vanilla' (standard) mustard.
My sister uses raw eggs frequently. She says that you should always wash & rinse the eggs in shell before cracking them open to use. I like this recipe. Everyone should stay away from soybean oil.
@rinisafirra thanks for your comment, we have also posted an even newer mayonnaise recipe which just use one egg and the recipe is even easier than this one, the link is on the description and also shown on this video.
@RM Cookbook Thank you for sharing. I like the fact you have only 1 oil. When you were adding the OO into the food processor, ca. how much OO did you add? Thank you.
@LordStanley hanks you for your comment for one egg you would need around 1/2 cup to one cup of oil adding slowly to the mixture, here is my updated recipe where I just used one ua-cam.com/video/-N1v030txfQ/v-deo.html If you want to use more than one egg you can just keep adding oil until a stable emulsion is formed, hope this helps
@@RMcookbook You may want to read through the following article respective oils. This will pinpoint you toward the oils which are healthy and which are a poor choice. Best www.ruled.me/best-and-worst-oils-keto-diet/
Hi, for this video I didn't measure the amount of olive oil I used, I just added until a stable emulsion was formed. I have updated this recipe with a more recent mayonnaise video where I only used one egg and about a cup of oil, as usual adding slowly until a stable emulsion is formed. Hope this helps. ua-cam.com/video/-N1v030txfQ/v-deo.html
Good question, you can actually use lemon juice instead of vinegar, I have also posted an update to this recipe which only use one egg to make mayonnaise ua-cam.com/video/-N1v030txfQ/v-deo.html
Thanks for your comment @zero if you're going to pasteurize the egg then I would suggest you follow the following recipe and this one is much easier to prepare ua-cam.com/video/TWCClPmX1j4/v-deo.html Enjoy
@Leslie Reynoso Thanks for your lovely comment, I have also posted an updated mayonnaise recipe and made it even more simpler ua-cam.com/video/-N1v030txfQ/v-deo.html
Yes, but the egg is raw so one week in the fridge would be fine but for a longer life, for example one month we need to pasteurize the egg before using . I've also uploaded an up to date version of this recipe where I just used one egg and it was much simpler, you might like this one better ua-cam.com/video/-N1v030txfQ/v-deo.html
Thanks for such nice comment, I have also posted an update to this recipe where I only used one egg and made the recipe much simpler ua-cam.com/video/-N1v030txfQ/v-deo.html
Some people worry about eating raw eggs. Just buy organic eggs from free range chickens; if you're still worried, wash your eggs before cracking (obviously).
Never tried making it that way, pleas let us know how it turns out for you if you tried the double boiler method. I have posted an update to this recipe which is even more simpler ua-cam.com/video/-N1v030txfQ/v-deo.html
@Genieva Brathwaite really excited know that you want to try this recipe, I would suggest a more simpler recipe using less ingredient in this case just using one egg ua-cam.com/video/-N1v030txfQ/v-deo.html however I have never tried making mayonnaise using a blender, my only worry is things will not mix well, but if you do give this a try and, I would suggest try my updated recipe, let us know how it works out for you, best of luck.
@ On the Budget Street Lane you are most welcome, thanks for your nice comment, glad to know that you want to try this recipe, I will also suggest you check out my updated recipe, this one just uses one egg ua-cam.com/video/-N1v030txfQ/v-deo.html 😊👍
@Kampupot tv thanks for your nice comment, I also posted an update to this video where I made the recipe even more easier and only used one egg ua-cam.com/video/-N1v030txfQ/v-deo.html
@Lucy zandile thanks for your comment I have modified this recipe and made it even simpler the modified recipe uses only one egg here is the link ua-cam.com/video/-N1v030txfQ/v-deo.html feel free to let us know which one you like more : )
I loved this but you did not say how more olive oil you added as you were pouring inot the food processor. Also, how much mayonnaise did you achieve? 16 ounces or how much? Thank you ,& God bless you.
For this video I didn't measure the amount of olive oil I used, I just added until a stable emulsion was formed. I have also updated this recipe with a more recent mayonnaise video where I only used one egg and about a cup of oil, as usual adding slowly util a stable emulsion is formed. Hope this helps. ua-cam.com/video/-N1v030txfQ/v-deo.html
You're most welcome, I've posted an update to this it only uses one egg and have made the recipe much easier to make ua-cam.com/video/-N1v030txfQ/v-deo.html
would it be possible to portion it into small jars and freeze them for later use ? i dont think i could eat that much mayo in a week and hate wasting food etc
Excellent question, I would suggest you do the following, take enough water so that it can submerge one egg. Raise the water temperature to 65 C, then switch the flame off. Take one medium size egg and put it in that warm water for 5 minute. This will make sure the egg is pasteurized. Then use that single pasteurized egg to make your mayonnaise. That mayonnaise you can fridge for a month without any problem. Here is an updated recipe of making mayonnaise using only one egg, soon I will make new mayonnaise recipe video with pasteurized egg, hope this helps. ua-cam.com/video/-N1v030txfQ/v-deo.html
@@juliananm9107 I have modified the mayonnaise recipe and posted an updated video which only use one egg, I would suggest you try that video, which I think will give you a better result. ua-cam.com/video/-N1v030txfQ/v-deo.html
@Risda Saragih greetings to you too from UK and a big welcome to you to our channel, hope you enjoy our recipe videos, I have also posted an updated version of this mayonnaise recipe using just one free range egg. ua-cam.com/video/-N1v030txfQ/v-deo.html This one is much easier 😊
@Daniel Katundu very good questions I have answered it in the comment section before, however bottom line is we always use eggs from hens which are well looked after, organic free range chickens. We tend to finish this (I mean our new recipe ua-cam.com/video/-N1v030txfQ/v-deo.html ) in three weeks. Hope this helps.
Make an omelet ua-cam.com/video/FGhI7ofhLbo/v-deo.html or if you want an even simpler recipe using only one egg then use my updated recipe ua-cam.com/video/-N1v030txfQ/v-deo.html
My guess is probably not enough oil or a stable emulsion has not formed, however I've updated this recipe and made it more easy to follow, this time just using one egg, hopefully this would work out better for you ua-cam.com/video/-N1v030txfQ/v-deo.html thanks for comment.
Yes, you can use lemon too. I also use lemon when I don't have vinegar. I 've also posted an updated version of this video with much simpler steps hope you like them too.
@The One Authentic You, for this recipe I didn't record the exact amount of oil, I just added oil slowly until a stable emulsion was formed. I have since updated my recipe and this time using just one egg and here I used approximate a cup of oil or until a stable emulsion is formed. Following is the link to that recipe; ua-cam.com/video/-N1v030txfQ/v-deo.html
@@tanjeerg also I would urge you to have a look at my updated recipe it uses one egg and a cup of oil mixed slowly till a stable emulsion is formed ua-cam.com/video/-N1v030txfQ/v-deo.html
@SOBHA VS sorry to hear the result did not turn out as you had expected, however as you can see i have posted an updated video of mayonnaise using just one egg m.ua-cam.com/video/-N1v030txfQ/v-deo.html this time I eve timed the recipe so it's easy for everyone to follow and see how long one has to mix continuously so that a stable emulsion is formed at the end, otherwise the recipe would not end up looking like your classic think mayonnaise consistency. I hope this new link helps, feel free to let me know how it works out for you. Thanks again for your comment.
Thanks for the question, its the combination of olive oil color and egg yolk color, which made the color so yellow in this video. I also made mayo with veg oil and the color over there was white like your normal store bought mayo. ua-cam.com/video/-N1v030txfQ/v-deo.html
@RobbieGreen cooking oil will definitely give better flavor and any type of neutral flavor cooking oil will do. Mayo made with olive oil will most certainly leave olive oil flavor in mayo, if you're also concerned about raw eggs then I suggest you also pasteurize your eggs before making mayo, I also made a video about that too. Thanks for your comment, enjoy ua-cam.com/video/TWCClPmX1j4/v-deo.html
@@RMcookbook TY! I really appreciate you taking the time out to get back to me! And the way you've explained everything makes things so much easier to understand and comprehend!! Thanks Again, and I will definitely be looking forward to more videos AND more of your explanations as to Who, What, Where and When!! Lol...😁👍🏾👍🏾 You Were Fantastic!! TY🙏🏾🙏🏾😁
@ Highlighted comment here is the link to the olive oil www.amazon.co.uk/gp/product/B07DPCPSY6/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1 I would also suggest you check out my updated mayonnaise recipe, this recipe only uses one egg ua-cam.com/video/-N1v030txfQ/v-deo.html
@@johnpoole8321 Thanks for the correction, I would urge you to have a look at my updated recipe it uses one egg and a cup of oil mixed slowly till a stable emulsion is formed ua-cam.com/video/-N1v030txfQ/v-deo.html For this three egg recipe I used cup and a half oil mixing slowly till a stable emulsion is formed.
I'm curious why you would consider egg white omelettes to be so healthy. The yolk is where almost all of the nutrition is. Don't worry about cholesterol; if you don't get it in your food your body will make it. Regrettably we've been "fed" lies for decades.
He used a little vinegar, sugar?? Realy, never used sugar in mayo, as for garlic, you add garlic if you want to make garlic aioli, or you can add wasabi or chili, be as creative as you want depending what your cooking... I serve wasabi mayo with Japanese style chicken & vegetable tempura's
@mehrasaahmadi any mayonnaise recipe will use raw eggs, however I would suggest you check my most recent mayonnaise post links on the video and on the description section. That recipe uses only one egg and it was far more easy.
It was because of the olive oil - it has a bitter taste in mayonnaise, nothing to do with the quality. do it again with a more neutral oil. it will be better.
Carl Anava Hi, I've pinned the response on the comment section for you, and also there's an article in my response, which I I found quite helpful. Hope this information was useful for you. Thanks 🙂
Free range means nothing, chickens are still given little space for regular movement. Organic means the chickens feed cant be tainted with chemicals Pasture raised are given fields to run around in most of the day where they can peck for worms etc This is the second most ideal after the combination of Organic Pasture Raised. I hope you meant Extra Virgin Olive Oil because Olive Oil is refined or in some cases fake refined olive oil and other mix such as Canola. I mean you can tell, just look at how CHEAP Olive Oil is, it dont take a genius.
no more than a week when kept in fridge as the eggs are raw. If you pasteurize the eggs before making this mayonnaise you can store it for a month. Soon I will upload a video of pasteurize mayonnaise recipe.
@boots ss you're correct, and I've posted a newer and much simpler recipe using just one egg ua-cam.com/video/-N1v030txfQ/v-deo.html this link is also on the description section and also on the card, hope you like this new version too.
How can you eat raw egg?
@judyweaver very good question and thank you for sharing your question with us. My answer would be whenever I make homemade mayonnaise I use organic or free range eggs. I understand that there are risks associated with it but does the statistics of the risk can be a significant factor to avoid raw eggs from birds which are well nourished and properly looked after? Personally I believe organic raw eggs from a certified organic farm has no problems. Let me also share with you and rest of our foodie community an article I come across on this subject titled "The raw eggs conundrum" from New York times, I think the author did a much better job then me in answering this question dinersjournal.blogs.nytimes.com/2012/05/22/the-raw-egg-conundrum/
Hope this helps.
The acidity of the lemon eases some of that risk
I TAKE IT YOU NEVER SAW THE ROCKY MOVIE LOL
🤡
One bite at a time? Seems easy and logical to me? Did you actually mean something else?
Wonderful-looking Mayonnaise!
Most important to get that hue of creamy-yellow and slightest flecks of the ground black pepper (not the giant grounded pieces from a peppermill). 10/10 visually and I'm sure it will taste just as rich, sumptuous and creamy as any home-made Mayo. The only difference is I add Mustard to the mix too before blending. And specifically Colman's normal mustard (here in the UK). A 'vanilla' (standard) mustard.
Anything homemade is far safer and healthy then purchasing a jar product
Absolutely, couldn't have agreed with you more, thanks for sharing your thoughts.
Best introduction to making your own mayonnaise at home I’ve ever seen really well done sir wonderful to share it with a saw how grateful we are today
Thank you so much 👍, it means a lot to us.
Awesome preparation superb 👍
Thank you so much 👍
Great job
Thanks.
Great 👍
Good job
Thanks, also I updated the recipe using just one egg and made the process even more simpler
ua-cam.com/video/-N1v030txfQ/v-deo.html
My sister uses raw eggs frequently. She says that you should always wash & rinse the eggs in shell before cracking them open to use.
I like this recipe. Everyone should stay away from soybean oil.
Wow thank you for sharing
Thanks for your comment
wow very nice recipe so delicious thanks
@rinisafirra thanks for your comment, we have also posted an even newer mayonnaise recipe which just use one egg and the recipe is even easier than this one, the link is on the description and also shown on this video.
Very easy thanks
You're very welcome 🙂
It looks very delicious. I like this mayoniar for mixed meatloaf. Thank you for sharing
@kimoanhcanadacooking thanks, your recipe idea sounds delicious, we might give that try also, thanks for sharing.
@RM Cookbook Thank you for sharing. I like the fact you have only 1 oil. When you were adding the OO into the food processor, ca. how much OO did you add? Thank you.
@LordStanley hanks you for your comment for one egg you would need around 1/2 cup to one cup of oil adding slowly to the mixture, here is my updated recipe where I just used one ua-cam.com/video/-N1v030txfQ/v-deo.html
If you want to use more than one egg you can just keep adding oil until a stable emulsion is formed, hope this helps
@@RMcookbook Thank you. I use an immersion blender. Don't have a FP. Appreciate the URL. Best
@@RMcookbook You may want to read through the following article respective oils. This will pinpoint you toward the oils which are healthy and which are a poor choice. Best www.ruled.me/best-and-worst-oils-keto-diet/
@@LordStanley94 no problems, anytime 😊
Hi, you didn't mention how much olive oil you add while the food processor is running? Thanks
Hi, for this video I didn't measure the amount of olive oil I used, I just added until a stable emulsion was formed. I have updated this recipe with a more recent mayonnaise video where I only used one egg and about a cup of oil, as usual adding slowly until a stable emulsion is formed. Hope this helps.
ua-cam.com/video/-N1v030txfQ/v-deo.html
Will try it
Do u think a little lemon juice would give it some flavor?
Good question, you can actually use lemon juice instead of vinegar, I have also posted an update to this recipe which only use one egg to make mayonnaise ua-cam.com/video/-N1v030txfQ/v-deo.html
Thanks is so educating
You're welcome
It actually worked out I appreciate
@@esanindiaspora6081 Enjoy 👍
Thanks for the recipe. Just in case I’m going to pasteurise these eggs first to be safe.
Thanks for your comment @zero if you're going to pasteurize the egg then I would suggest you follow the following recipe and this one is much easier to prepare
ua-cam.com/video/TWCClPmX1j4/v-deo.html
Enjoy
@@RMcookbook Thanks for the link!
My pleasure 😊, enjoy
Love this!! Thank you!
@Leslie Reynoso
Thanks for your lovely comment, I have also posted an updated mayonnaise recipe and made it even more simpler ua-cam.com/video/-N1v030txfQ/v-deo.html
How so much oil is healthy
isnt oil a preservative and suppose to preserve it for longer time?
Yes, but the egg is raw so one week in the fridge would be fine but for a longer life, for example one month we need to pasteurize the egg before using . I've also uploaded an up to date version of this recipe where I just used one egg and it was much simpler, you might like this one better
ua-cam.com/video/-N1v030txfQ/v-deo.html
Ohh thanks for sharing this vedio I make it and it was very easy .
You're very welcome, and thanks for your comment 👍
thanks a lots simple but nutrition love its♥️
Thanks for such nice comment, I have also posted an update to this recipe where I only used one egg and made the recipe much simpler
ua-cam.com/video/-N1v030txfQ/v-deo.html
Hi, what's the exact measurement of this production?
Superb
Thanks : )
Some people worry about eating raw eggs. Just buy organic eggs from free range chickens; if you're still worried, wash your eggs before cracking (obviously).
Wow
Best video recipe lik
Thanks 👍
Thanks for sending 👍
You're welcome 👍
Can I use double boiler while using electric mixer?
Never tried making it that way, pleas let us know how it turns out for you if you tried the double boiler method. I have posted an update to this recipe which is even more simpler
ua-cam.com/video/-N1v030txfQ/v-deo.html
I will like too give it a try
@Genieva Brathwaite really excited know that you want to try this recipe, I would suggest a more simpler recipe using less ingredient in this case just using one egg ua-cam.com/video/-N1v030txfQ/v-deo.html however I have never tried making mayonnaise using a blender, my only worry is things will not mix well, but if you do give this a try and, I would suggest try my updated recipe, let us know how it works out for you, best of luck.
Thanks for sharing this homemade mayonnaise . I will try to do it at home . I have idea on my budget video . So much thanks .
@ On the Budget Street Lane you are most welcome, thanks for your nice comment, glad to know that you want to try this recipe, I will also suggest you check out my updated recipe, this one just uses one egg ua-cam.com/video/-N1v030txfQ/v-deo.html
😊👍
@@RMcookbook hib
I love it thank you for sharing
@Kampupot tv thanks for your nice comment, I also posted an update to this video where I made the recipe even more easier and only used one egg ua-cam.com/video/-N1v030txfQ/v-deo.html
Thanks a lot it was so much easier than ithot, iwll try this
@Irene Irene you are most welcome 😊
Thanks,I will try this
@Lucy zandile thanks for your comment I have modified this recipe and made it even simpler the modified recipe uses only one egg here is the link ua-cam.com/video/-N1v030txfQ/v-deo.html feel free to let us know which one you like more : )
Kudos 🙏🙏🙏🙏🙏👍👍
Thanks and wishing you good health and safety from COVID-19 🙏🙏🙏🙏🙏👍👍
I loved this but you did not say how more olive oil you added as you were pouring inot the food processor. Also, how much mayonnaise did you achieve? 16 ounces or how much? Thank you ,& God bless you.
For this video I didn't measure the amount of olive oil I used, I just added until a stable emulsion was formed. I have also updated this recipe with a more recent mayonnaise video where I only used one egg and about a cup of oil, as usual adding slowly util a stable emulsion is formed. Hope this helps.
ua-cam.com/video/-N1v030txfQ/v-deo.html
Thank you
You're most welcome, I've posted an update to this it only uses one egg and have made the recipe much easier to make ua-cam.com/video/-N1v030txfQ/v-deo.html
How much oil ?
What about mustard?
Is raw egg yolk okay ??
@Bass Brahim absolutely as long as the eggs are from organic free range hens 😉
You didn't mention what you did with the egg white?
Here's the recipe of what I did with the egg whites
ua-cam.com/video/FGhI7ofhLbo/v-deo.html
would it be possible to portion it into small jars and freeze them for later use ? i dont think i could eat that much mayo in a week and hate wasting food etc
Excellent question, I would suggest you do the following, take enough water so that it can submerge one egg. Raise the water temperature to 65 C, then switch the flame off. Take one medium size egg and put it in that warm water for 5 minute. This will make sure the egg is pasteurized. Then use that single pasteurized egg to make your mayonnaise. That mayonnaise you can fridge for a month without any problem. Here is an updated recipe of making mayonnaise using only one egg, soon I will make new mayonnaise recipe video with pasteurized egg, hope this helps.
ua-cam.com/video/-N1v030txfQ/v-deo.html
Thankx
@IndrajeevaPussewela you're welcome
Is it compulsory to use vinegar?
You need some form of acid to react with the egg, which helps the emulsion process. You can either use vinegar or lemon juice.
@@RMcookbook OK. Thank you. I'll definitely try it
@@juliananm9107 I have modified the mayonnaise recipe and posted an updated video which only use one egg, I would suggest you try that video, which I think will give you a better result.
ua-cam.com/video/-N1v030txfQ/v-deo.html
You two are Awesome!!!
thanks, you are awesome too and a big welcome to you from both of us {} .
You are most welcome.
@@RMcookbook ,
Thanx
@EvaMhufu you're most welcome and thanks for your comment.
Thankyou sir.ill make myself with out buying.greetings from Indonesia.
@Risda Saragih greetings to you too from UK and a big welcome to you to our channel, hope you enjoy our recipe videos, I have also posted an updated version of this mayonnaise recipe using just one free range egg. ua-cam.com/video/-N1v030txfQ/v-deo.html
This one is much easier 😊
I have a couple of questions:
1. Doesn't this put the consumer at risk of contracting salmonella?
2. How long does it store for?
@Daniel Katundu very good questions I have answered it in the comment section before, however bottom line is we always use eggs from hens which are well looked after, organic free range chickens. We tend to finish this (I mean our new recipe ua-cam.com/video/-N1v030txfQ/v-deo.html ) in three weeks. Hope this helps.
and so... what about the egg white .. ???
Make an omelet ua-cam.com/video/FGhI7ofhLbo/v-deo.html
or if you want an even simpler recipe using only one egg then use my updated recipe
ua-cam.com/video/-N1v030txfQ/v-deo.html
Mantap
I made this and the texture is more on the hollandaise side for mine hahahah!! Idk what went wrong 😂
My guess is probably not enough oil or a stable emulsion has not formed, however I've updated this recipe and made it more easy to follow, this time just using one egg, hopefully this would work out better for you ua-cam.com/video/-N1v030txfQ/v-deo.html
thanks for comment.
Pls can I use my blender because I don't have food processor ..??
He said on video you can use a immersion blender if you don't have food processor. Didn't you hear him?
some uses lemon why dont you use
Yes, you can use lemon too. I also use lemon when I don't have vinegar. I 've also posted an updated version of this video with much simpler steps hope you like them too.
What is the name of the ingredient you after the egg York
Salt and Oliver oil
Thanks
How much oil total do you add to this recipe? Thanks :)
@The One Authentic You, for this recipe I didn't record the exact amount of oil, I just added oil slowly until a stable emulsion was formed. I have since updated my recipe and this time using just one egg and here I used approximate a cup of oil or until a stable emulsion is formed. Following is the link to that recipe;
ua-cam.com/video/-N1v030txfQ/v-deo.html
Thank you for the video, but how much oil should I add? In litres?
Ohh, I found the answer, thank you
@@tanjeerg also I would urge you to have a look at my updated recipe it uses one egg and a cup of oil mixed slowly till a stable emulsion is formed
ua-cam.com/video/-N1v030txfQ/v-deo.html
how..can it takes a longer time just like in the supermarket?..
Yesterday I made it..but the consistency was not much thick as I expected..what mistake I had done you think sir?
@SOBHA VS sorry to hear the result did not turn out as you had expected, however as you can see i have posted an updated video of mayonnaise using just one egg m.ua-cam.com/video/-N1v030txfQ/v-deo.html
this time I eve timed the recipe so it's easy for everyone to follow and see how long one has to mix continuously so that a stable emulsion is formed at the end, otherwise the recipe would not end up looking like your classic think mayonnaise consistency. I hope this new link helps, feel free to let me know how it works out for you. Thanks again for your comment.
@@RMcookbook but today evening I made it again and got good result...it is so tasty....thank you!
@@sobhavs1867 @SOBHA VS excellent news 👍 thanks for sharing, really glad to know that it worked well for you 😊
Why have your Mayo turned out more Yellow in color and everyone else's is White in color using the same ingredients? TY
Thanks for the question, its the combination of olive oil color and egg yolk color, which made the color so yellow in this video. I also made mayo with veg oil and the color over there was white like your normal store bought mayo. ua-cam.com/video/-N1v030txfQ/v-deo.html
@@RMcookbook so you recommend cooking oil instead? Is that right sir?
@RobbieGreen cooking oil will definitely give better flavor and any type of neutral flavor cooking oil will do. Mayo made with olive oil will most certainly leave olive oil flavor in mayo, if you're also concerned about raw eggs then I suggest you also pasteurize your eggs before making mayo, I also made a video about that too. Thanks for your comment, enjoy
ua-cam.com/video/TWCClPmX1j4/v-deo.html
@@RMcookbook TY! I really appreciate you taking the time out to get back to me! And the way you've explained everything makes things so much easier to understand and comprehend!!
Thanks Again, and I will definitely be looking forward to more videos AND more of your explanations as to Who, What, Where and When!! Lol...😁👍🏾👍🏾
You Were Fantastic!! TY🙏🏾🙏🏾😁
Oooops!! Sorry but I forgot WHY!! LOL...
Okay, Bye!😁
Quantity of oil plz
yes they don't tell how much oil
Quantity of olive oil is not mentioned🙄
@ Highlighted comment here is the link to the olive oil
www.amazon.co.uk/gp/product/B07DPCPSY6/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1
I would also suggest you check out my updated mayonnaise recipe, this recipe only uses one egg
ua-cam.com/video/-N1v030txfQ/v-deo.html
@@RMcookbook they asked HOW MUCH oil to use not what type
@@johnpoole8321 Thanks for the correction, I would urge you to have a look at my updated recipe it uses one egg and a cup of oil mixed slowly till a stable emulsion is formed
ua-cam.com/video/-N1v030txfQ/v-deo.html
For this three egg recipe I used cup and a half oil mixing slowly till a stable emulsion is formed.
We as a society have become lazy
I'm curious why you would consider egg white omelettes to be so healthy. The yolk is where almost all of the nutrition is. Don't worry about cholesterol; if you don't get it in your food your body will make it. Regrettably we've been "fed" lies for decades.
U ve no use of vinegar garlic sugar
Why
He used a little vinegar, sugar?? Realy, never used sugar in mayo, as for garlic, you add garlic if you want to make garlic aioli, or you can add wasabi or chili, be as creative as you want depending what your cooking...
I serve wasabi mayo with Japanese style chicken & vegetable tempura's
so its raw egg yok ?!
@mehrasaahmadi any mayonnaise recipe will use raw eggs, however I would suggest you check my most recent mayonnaise post links on the video and on the description section. That recipe uses only one egg and it was far more easy.
Did this recipe to the T, consistency was identical, but the taste was terrible (as in bitter). What a waste of expensive ingredients.
It was because of the olive oil - it has a bitter taste in mayonnaise, nothing to do with the quality. do it again with a more neutral oil. it will be better.
How about bacteria like salmonella ?
Good question I've already posted a reply in the comment section.
@@RMcookbook ...Hi , thank you for your reply.
Rather i cannot see the answer about the bacteria.
Please inform us.
Thank you.
Take care 💕
Carl Anava Hi, I've pinned the response on the comment section for you, and also there's an article in my response, which I I found quite helpful. Hope this information was useful for you. Thanks 🙂
@@ZeevGoldberg forgot to mention for a more up to date and even simpler mayonnaise recipe checkout this link
ua-cam.com/video/-N1v030txfQ/v-deo.html
Free range means nothing, chickens are still given little space for regular movement.
Organic means the chickens feed cant be tainted with chemicals
Pasture raised are given fields to run around in most of the day where they can peck for worms etc This is the second most ideal after the combination of Organic Pasture Raised.
I hope you meant Extra Virgin Olive Oil because Olive Oil is refined or in some cases fake refined olive oil and other mix such as Canola. I mean you can tell, just look at how CHEAP Olive Oil is, it dont take a genius.
Need more new videos?
Every recipe i watch on you tube uses the word incorporate lol. Must make people feel good about themselves when they use that word.
Raw egg is deadly
never use olive oil in a mayo
why
Lee Twothreethreeoneone yeh, why not 🤔
Too soft/liquid-ish. Too much oil in relation to the egg. Should probably have used one or two of the egg whites.
Storage time
no more than a week when kept in fridge as the eggs are raw. If you pasteurize the eggs before making this mayonnaise you can store it for a month. Soon I will upload a video of pasteurize mayonnaise recipe.
I don't mean to be offensive but eggs contain more cholesterol than any other food. They are certainly not healthy.
This is 3 yrs. Ago. Maybe you incorporate another or new engredient this july 2020.
@boots ss you're correct, and I've posted a newer and much simpler recipe using just one egg ua-cam.com/video/-N1v030txfQ/v-deo.html
this link is also on the description section and also on the card, hope you like this new version too.
Not good teacher,
I can't trust it, cause u never ate it!
Great 👍