LOL @ the cat!! Thanks for another great recipe and I'm thrilled that I can make and bring my own tartar sauce when we go have fish. Our allergies can't stand all the soy they put in mayo and tartar sauce these days.
I made this...first time ever making homemade mayo in my life and why didn't I ever do this sooner! it is delicious. Won't buy mayo anymore as long as I have the ingredients! I love tartar sauce too.
Thank you, Mz. Judy! I love mayo, too!, & I use it w/ many different foods. I recently switched to avocado oil mayo. But I put a ton of spices in mine. Especially garlic powder. Have a GREAT day, Neighbor!
So inspired by your method of mixing coconut oil and avacado oil that i just had to try it. Unfortunately, no coconut or avacado oil in the house so used unsalted butter and light olive oil. It is wonderful..thick, delicious flavor and retains spreading consistency right from the fridge. Thank you for the recipe and instructions.
I’m quite new to this channel , and I’m from Melbourne Australia, and I’m loving the content. I made this delicious mayo today , best mayo recipe I’ve tried , I used all avocado oil ,but used the less green avocado oil .😊Oh I almost forgot ….also I’ve never had any luck using a stick blender making mayo , but your tip on keeping the blender still at the bottom until it combines , then lifting it up slowly helped me make a successful batch this time 😀. Thanks again .
Judy, when you mentioned bringing your tartar sauce to a restaurant, because restaurant tartar sauce would have sugar in it but what about soy oil, probably contained in most sauces?
I tried to make this with avocado oil minus the mct oil and it was very runny, it looked like it separated. What did I do wrong. Possibly I mixed it too long? I used an old emulsifier I had, Still works.
usually when mine has failed it was because of heat and humidity. When it is really hot, I put all ingredients and the stick blender in the refrigerator
Judy, you mention using vinegar with the mother in it. Do you have a reason for wanting to use the mother specifically? Does the mother itself add to the recipe in any way? Is the vinegar added as a taste component and secondly a preservative for the ingredients in a high acidic environment? But wouldn't a pasteurized apple cider vinegar do the same thing? Is the apple cider vinegar with mother just a healthier option and if so what health benefits are added to the mayonnaise?
Have you made this by hand or w/a regular hand mixer or food processor? I don't understand how I made it to my mid-50's w/out making mayo...yet. It's one of those weird things that I just didn't think about until going low carb. I gave away my immersion blender a while back because I never used it, which is why I asked. Thanks~ Sammy in AZ
@@Judisketokitchen Sure will~ so far, I've made it w/a hand whisk & it was a decent little arm workout. I appreciate the multi-tasking, so I'll be doing that again for sure. Mayo is perfect consistency & flavor~
I tried this method, which looked incredibly simple as you can put all ingredients in at once compared to the slowly dripping oil method. Unfortunately, every single time, it failed on me, my mixture would completely separated into oil and liquid, I couldn't make mayo this way, cannot figured out what I did wrong as I followed every single instruction. I wonder if the blending stick or my small jar could be the reasons for my failure 😥😥😥
I know the Mayo is only for your family but…there are bacteria on your fingers and probably shouldn’t go into that whole jar? It’s like double dipping into a dip with a cracker that has been licked!! I wonder what your ideas about the safety of eating raw egg yolks?
That is the mother of immersion blenders!
I call it my toolkit
I love Mayo
so do I
Hopefully one day you can show relish tutorial 🤩
I love the way you list the equipment…ingredients….instructions…and nutrition.
LOL @ the cat!! Thanks for another great recipe and I'm thrilled that I can make and bring my own tartar sauce when we go have fish. Our allergies can't stand all the soy they put in mayo and tartar sauce these days.
I made this...first time ever making homemade mayo in my life and why didn't I ever do this sooner! it is delicious. Won't buy mayo anymore as long as I have the ingredients! I love tartar sauce too.
Thank you for giving options when making recipes. Very helpful regarding the oils in this video 😊
Thank you, Mz. Judy!
I love mayo, too!, & I use it w/ many different foods.
I recently switched to avocado oil mayo.
But I put a ton of spices in mine.
Especially garlic powder.
Have a GREAT day, Neighbor!
Yum Avocado Oil Aioli
Judi, you have the best recipes! And so easy too!!
So inspired by your method of mixing coconut oil and avacado oil that i just had to try it. Unfortunately, no coconut or avacado oil in the house so used unsalted butter and light olive oil. It is wonderful..thick, delicious flavor and retains spreading consistency right from the fridge. Thank you for the recipe and instructions.
If I have bacon grease on hand when making mayo, I will use up to 1/4 cup and the rest avocado oil.
Sounds great! I might have to try
Thanks for the easy recipe!
My pleasure 😊
I’m quite new to this channel , and I’m from Melbourne Australia, and I’m loving the content. I made this delicious mayo today , best mayo recipe I’ve tried , I used all avocado oil ,but used the less green avocado oil .😊Oh I almost forgot ….also I’ve never had any luck using a stick blender making mayo , but your tip on keeping the blender still at the bottom until it combines , then lifting it up slowly helped me make a successful batch this time 😀. Thanks again .
Thank you Judy!!! Love your videos.
Incredible!
Very easy to make. Do you have the dill relish recipe on video. Thank you
I have not added my canning recipes to my blog - but I should
I love this recipe ♥️
Thank you so much ! Greetings from NC
Judy, when you mentioned bringing your tartar sauce to a restaurant, because restaurant tartar sauce would have sugar in it but what about soy oil, probably contained in most sauces?
I usually just order plain grilled meat. If I want dressing ... I usually bring my own
I tried to make this with avocado oil minus the mct oil and it was very runny, it looked like it separated. What did I do wrong. Possibly I mixed it too long? I used an old emulsifier I had, Still works.
usually when mine has failed it was because of heat and humidity. When it is really hot, I put all ingredients and the stick blender in the refrigerator
Judy, you mention using vinegar with the mother in it. Do you have a reason for wanting to use the mother specifically? Does the mother itself add to the recipe in any way? Is the vinegar added as a taste component and secondly a preservative for the ingredients in a high acidic environment? But wouldn't a pasteurized apple cider vinegar do the same thing? Is the apple cider vinegar with mother just a healthier option and if so what health benefits are added to the mayonnaise?
It is just unfiltered and healthier - not a must if you don't have it
Thank you :)
How many days do you keep the mayo after making it? Thanks for making this video!
It lasts quite a while and will depend on the expiration date of your eggs. I have had mayo for a couple of weeks
How long does this mayo last in the refrigerator?
Have you made this by hand or w/a regular hand mixer or food processor? I don't understand how I made it to my mid-50's w/out making mayo...yet. It's one of those weird things that I just didn't think about until going low carb. I gave away my immersion blender a while back because I never used it, which is why I asked. Thanks~ Sammy in AZ
I have only used an immersion blender. I think a hand mixer would be better than a food processor - let me know if it works
@@Judisketokitchen Sure will~ so far, I've made it w/a hand whisk & it was a decent little arm workout. I appreciate the multi-tasking, so I'll be doing that again for sure. Mayo is perfect consistency & flavor~
Hi Judy. How long will the mayonnaise store in the refrigerator?
I have had it for a couple of weeks but it will depend on the expiration date of your eggs
💞
I tried this method, which looked incredibly simple as you can put all ingredients in at once compared to the slowly dripping oil method. Unfortunately, every single time, it failed on me, my mixture would completely separated into oil and liquid, I couldn't make mayo this way, cannot figured out what I did wrong as I followed every single instruction. I wonder if the blending stick or my small jar could be the reasons for my failure 😥😥😥
Do you use everything at room temperature? This can make a difference to the emulsification.
@@jdmosaics yes, all of my ingredients were at RT!
👍👍👍👍👍👍👍👍👍👍👍👍👍👍
I know the Mayo is only for your family but…there are bacteria on your fingers and probably shouldn’t go into that whole jar? It’s like double dipping into a dip with a cracker that has been licked!!
I wonder what your ideas about the safety of eating raw egg yolks?
Using fingers? Ewww!