I've been making my own mayo all my life and one of my faves is caper mayo. Drain a Tbsp completely and chop them up fine and add during the blending process. Soooooooooo delicious.
Thanks a lot for sharing this recipe. I have just made it and put some herbs, it tastes really good!! My husband loves it and we'll never buy from store.
Awesome, came out great. Just a mini-critique in the written it says 1 tsp dijon, but the vid says 1tb. I used 1 tb. dijon, 2 roasted garlic cloves & cayenne pepper. So good. Thank you!
@@Greenhealthycooking Is the Dijon Mustard a requirement??? I don't like the taste of Dijon. *I like the taste of Hellmans Mayonnaise* How do I reproduce that taste with Healthy Oils?! Appreciate your advice on this.
@@bethbartlett5692 I'm sorry, I've never tried that brand so I can't tell you exactly but you can use any mustard you like and avocado oil if fairly tasteless so it will defo take on the flavor of the mustard. Use your favorite mustard.
I like those squeeze bottles for adding oil also. Is so much easier to use that way. Just a little squirt in your frying pan and you're off to the races. And I never buy the bottles. When I'm done using some condiments or something else with a nice bottle I just salvage the bottle.
Exactly. If you double or triple you might want it use your blender instead of the immersion blender. Just start the blender in low and then slowly slowly pour the oil in until the blender can’t blend anymore. Then stop and mix the oil in with a spatula. Don’t turn the blender to high at any point.
Wow, this looks so good. The last time I made mayonnaise I wasn't successful so I want to try again. Also, what kind of containers do you use? Thank you!
The jars are from the brand "Weck" :) I don't really recommend the wooden lids. I bought them because I loved hot it looks but they don't stay on and always pop off. The glass lids or plastic lids are much much better.
I've tried both and I don't notice enough of a difference in taste and texture to discard an egg white OR store it in the fridge until it goes bad because I keep forgetting it there. I actually hate recipes that call for just one or the other because I never end up using the other. Since making mayo works perfectly well with the whole egg, I prefer to use the whole and not waste anything, that's the only reason really :)
Great video! I also agree that making homemade mayonnaise is the best, however I've never tried adding in fresh herbs or roasted garlic. I'm going to give them both a try! Yum! :-)
Unfortunately, you can't freeze it. The freshness of the egg dictates how long it can be stored safely in the refrigerator. The acid of the lemon juice will help to kill any bacteria that may be in the egg, but one to two weeks is the maximum homemade mayonnaise should be used.
Is the Dijon Mustard a requirement??? I don't like the taste of Dijon. *I like the taste of Hellmans Mayonnaise* How do I reproduce that taste with Healthy Oils?!
@@Greenhealthycooking I just caught the vid, and it's unfortunate that some people (young children, elderly and immunocompromised) cannot eat products with raw egg. There is a way however to pasteurize eggs and then be able to use them in recipes. Using your Instant Pot or a sous vide cooker like Joule or Anova, place your eggs directly in the water bath (no vacuum bag required) at 135F/57C for an hour and 15 minutes. Don't worry if the whites are cloudy after, the eggs will still work fine for making mayo.
I don’t agree at all . I make mayonnaise with olive oil and it has never tasted bitter .I’ve been doing that for 50 years ( yes I’m old ! ) and never found it bitter . It may well depend on the oil you buy . Extra virgin Greek oil is perfect. And there are a few French dishes - I’m French- that demand olive oil mayonnaise such as aïoli for example
I go into all the details in the blog post linked in the description. Don't be scared. Be scared of the processed stuff they sell you in the grocery store. So far, I've made mayonnaise at home for 26 years, I feed it to my children, and we're doing perfectly fine :)
Green Healthy Cooking Thank you for the answer I really appreciate it! A small question also if you don’t mind. Is canola oil a good choice to make Mayonnaise or should I use another type of oil (like avocado oil that you mentionned)?
@@hpierre2294 Canola oil is on rather on the processed side of oils so it's not necessarily the healthiest, BUT it works perfectly well and the mayonnaise tastes amazing with canola oil. I've made it many times with canola oil when I was a student and on a tighter budget.
Annie Jones yes! This works perfectly in a blender. The cheaper ones I find work better than the high-speed because they are narrower at the bottom. You turn it on on low and then start pouring super slowly until the blender can’t keep blending.
Yuk, I think I'd leave the garlic raw. One clove in the blender, it certainly tastes better that way and you need far less of it. As for the herbs, I'd put them in the blender too.
Chances are very low if you follow all safety precautions but of course it's probably wise to not feed to babies, the elderly, or people with compromised immune systems. I'm a healthy adult and have gone through salmonella food poisoning twice (NEVER because of homemade mayo but cooked through food I ate in restaurants, go figure) and while it's not fun AT ALL, it's also not the end of the world.
This is by far the best demo of making mayonnaise I've seen. Thank you.
You are very welcome :) I'm so happy to read you liked it!
I've been making my own mayo all my life and one of my faves is caper mayo. Drain a Tbsp completely and chop them up fine and add during the blending process. Soooooooooo delicious.
That sounds amazing! I will have to give that a try! Thank you for sharing :D
@@Greenhealthycooking My pleasure
Thanks a lot for sharing this recipe. I have just made it and put some herbs, it tastes really good!! My husband loves it and we'll never buy from store.
Thank you for your wonderful demo.
I made homemade mayonnaise for the first time. I followed your instructions and it turned out great.
Wonderful!
I’ve just started making Mayo
Thanks for flavour ideas 🥰
So glad that I found this page. Everything looks so good and so doable, even for me. How long will the mayo keep in fridge?
I'm so glad you are enjoying the videos. The mayo lasts up to 2 weeks.
Awesome, came out great. Just a mini-critique in the written it says 1 tsp dijon, but the vid says 1tb. I used 1 tb. dijon, 2 roasted garlic cloves & cayenne pepper. So good. Thank you!
Ahh, I'm so sorry. You are correct. It's 1 Tbsp (Tablespoon). Thank you for pointing it out. Just corrected the mistake.
I really like your energy!! I have a cooking show in my language school (Spanish) and I'm 100% making this!
Yay! Muchos saludos :)
@@Greenhealthycooking
Is the Dijon Mustard a requirement???
I don't like the taste of Dijon.
*I like the taste of Hellmans Mayonnaise*
How do I reproduce that taste with Healthy Oils?!
Appreciate your advice on this.
@@bethbartlett5692 I'm sorry, I've never tried that brand so I can't tell you exactly but you can use any mustard you like and avocado oil if fairly tasteless so it will defo take on the flavor of the mustard. Use your favorite mustard.
I made some using the ''light tasting olive oil'' its still strong, good but rich flavour.
I've never made my own mayonnaise! It looks so easy!
It is!!! :D
Fantastic recipe
I like those squeeze bottles for adding oil also. Is so much easier to use that way. Just a little squirt in your frying pan and you're off to the races. And I never buy the bottles. When I'm done using some condiments or something else with a nice bottle I just salvage the bottle.
That's a great idea, to keep other bottles. I bought a six pack about 7 years ago and still haven't used more than two of them :)
So excellent, thank you so much. Looks so easy. So if l desire to make a larger amount, l would just double or triple ingrediants that gives me alot?
Exactly. If you double or triple you might want it use your blender instead of the immersion blender. Just start the blender in low and then slowly slowly pour the oil in until the blender can’t blend anymore. Then stop and mix the oil in with a spatula. Don’t turn the blender to high at any point.
I would LOVE to try a roasted garlic and chive version of this. Yum!!
OH! That sounds like a brilliant idea!
Absolutely love it❤👏
Great tips Lorena! Love your videos :)
I'm so happy you like them :)
Wow, this looks so good. The last time I made mayonnaise I wasn't successful so I want to try again. Also, what kind of containers do you use? Thank you!
The jars are from the brand "Weck" :) I don't really recommend the wooden lids. I bought them because I loved hot it looks but they don't stay on and always pop off. The glass lids or plastic lids are much much better.
There’s an easy way when using an immersion blender. You put the ingredients in an then blend until most of it is mayo then lift it up.
I’ve never heard of adding the egg white to make mayo. Can you tell me why you did and what difference does it make to the final product?
I've tried both and I don't notice enough of a difference in taste and texture to discard an egg white OR store it in the fridge until it goes bad because I keep forgetting it there. I actually hate recipes that call for just one or the other because I never end up using the other. Since making mayo works perfectly well with the whole egg, I prefer to use the whole and not waste anything, that's the only reason really :)
Great video! I also agree that making homemade mayonnaise is the best, however I've never tried adding in fresh herbs or roasted garlic. I'm going to give them both a try! Yum! :-)
YAY! I'm happy to have inspired you to try something new. I absolutely love adding herbs to mine. Dill is my favorite herb to add.
@@Greenhealthycooking Do you add dill on its own or mix it with other herbs?
@@andrea_doherty_ Sometimes I add only dill, sometimes I add several different herbs but always dill :)
Very positive vlog. Great recipe 👌
Thank you so much ❤️❤️❤️
Yum yum thank you ❤️
How long can it be stored in the fridge?
That depends on the freshness of the egg. 4-7 days.
How long does it stay fresh in fridge before going bad? Can you freeze it?
Unfortunately, you can't freeze it. The freshness of the egg dictates how long it can be stored safely in the refrigerator. The acid of the lemon juice will help to kill any bacteria that may be in the egg, but one to two weeks is the maximum homemade mayonnaise should be used.
You can also microwave the garlic and get the same result.
can i skip the mustard? dont have any right now :(
I'm not sure, I've never tried making mayo without mustard.
Can I use a normal blender?
Yes you can. That's how I made mine. Just follow the same direction
You don’t have to add the oil slowly that’s only if you’re whisking it by hand
Is the Dijon Mustard a requirement???
I don't like the taste of Dijon.
*I like the taste of Hellmans Mayonnaise*
How do I reproduce that taste with Healthy Oils?!
what is the ingredients for herbs?? Thyme, Parsley, and?? Til? What is that? Thank you
the link in the description takes you to the printable recipe :)
Can i use mustard oil
Sorry, never heard about that. I don't know.
Explanations was more than cooking
Can we use coconut oil
Unfortunately no because coconut oil is solid when at room temperature and very hard when refrigerated. Your mayonnaise will resemble butter.
@@Greenhealthycooking ok
Thankyou
What oil should i use
I use avocado oil. It's my favorite because it isn't too processed and has a neutral taste to it.
I think I missed something in the video. Do you keep the eggs raw in the mayo?
Yes, the eggs have to be raw.
@@Greenhealthycooking I just caught the vid, and it's unfortunate that some people (young children, elderly and immunocompromised) cannot eat products with raw egg. There is a way however to pasteurize eggs and then be able to use them in recipes. Using your Instant Pot or a sous vide cooker like Joule or Anova, place your eggs directly in the water bath (no vacuum bag required) at 135F/57C for an hour and 15 minutes. Don't worry if the whites are cloudy after, the eggs will still work fine for making mayo.
how bout pure olive oil? isnt it neutral flavor?
not at all. Olive oil has a very strong flavor and in large amounts, as needed for mayonnaise it makes the mayonnaise taste incredibly bitter.
I don’t agree at all . I make mayonnaise with olive oil and it has never tasted bitter .I’ve been doing that for 50 years ( yes I’m old ! ) and never found it bitter . It may well depend on the oil you buy . Extra virgin Greek oil is perfect. And there are a few French dishes - I’m French- that demand olive oil mayonnaise such as aïoli for example
How much time does it last in the fridge
at the very least 4 days.
Its suppose to be with the yolk, isnt it?
I'm sorry, I don't understand your question.
4:00 the parrot from donkey kong.
Seriously though, great recipe. Tasty ass sandwiches with this.
🤣heurbs
Im gunna up my school lunches now lmao
How it will last in fridge??
depends on the freshness of the egg but usually 4-7 days
What oil was it ?
avocado oil. The link in the description takes you to the printable recipe.
Is it safe to make your own mayonaise? I’m scared of salmonella in raw eggs :/
I go into all the details in the blog post linked in the description. Don't be scared. Be scared of the processed stuff they sell you in the grocery store. So far, I've made mayonnaise at home for 26 years, I feed it to my children, and we're doing perfectly fine :)
Green Healthy Cooking Thank you for the answer I really appreciate it! A small question also if you don’t mind. Is canola oil a good choice to make Mayonnaise or should I use another type of oil (like avocado oil that you mentionned)?
@@hpierre2294 Canola oil is on rather on the processed side of oils so it's not necessarily the healthiest, BUT it works perfectly well and the mayonnaise tastes amazing with canola oil. I've made it many times with canola oil when I was a student and on a tighter budget.
I think salmonella will die in the vinegar and lemon. Vinegar for sure.
I think salmonella will die in the vinegar and lemon. Vinegar for sure.
So we're just just going to gloss over the epic way she said herbs??? 4:00 Ok then
?? I'm sorry if I pronounced it incorrectly. I'm not a native speaker.
@@Greenhealthycooking lol no you missed understand, it was awesome
Can we use a blender.
Annie Jones yes! This works perfectly in a blender. The cheaper ones I find work better than the high-speed because they are narrower at the bottom. You turn it on on low and then start pouring super slowly until the blender can’t keep blending.
Green Healthy Cooking thx
A normal blender is usually closed. So how to gradually add oil?
No vinegar???
It has lemon juice. If you prefer vinegar you can replace the lemon juice by vinegar.
Yuk, I think I'd leave the garlic raw. One clove in the blender, it certainly tastes better that way and you need far less of it. As for the herbs, I'd put them in the blender too.
2:21 it all depends on how big ur egg is
(No misogyny)
But what about salmonella? And raw egg?
Chances are very low if you follow all safety precautions but of course it's probably wise to not feed to babies, the elderly, or people with compromised immune systems. I'm a healthy adult and have gone through salmonella food poisoning twice (NEVER because of homemade mayo but cooked through food I ate in restaurants, go figure) and while it's not fun AT ALL, it's also not the end of the world.
How to make mayonnaise without egg
I don't know 🤷♀️
4:00 erbs! 4:00 erbs! 4:00 erbs!
I'm sorry, I'm not a native English speaker. I try my hardest.
It's not even close to mayoneze... it's like watery sauce ... Discussing
Raw egg, ewww!
🙄