BEFORE You Make MAYO, THIS is the #1 Ingredient to keep it for 3 Months Fresh in the Fridge!

FINALLY, a recipe that makes making homemade mayo easy and 'worth' your time because you no longer have to worry about it going bad in just a few short days. This fermented mayo (that does look, taste or smell like anything you or your family would suspect) is going to be your new GO TO because it lasts just as long as the store stuff (at least 90 days)! Even if you already have homemade mayo in your fridge, you'll want to add this ONE ingredient NOW so that it doesn't spoil on you in the fridge! In this video I share how to make your own, delicious tasting homemade mayo, ways to play with herb combinations, and share all kinds of recipe tips like which oils work best (and why) so that you can get a delicious make at home mayo recipe you'll love.
FREE HOMEMADE CONDIMENT E-BOOK:
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CHECK OUT THE OTHER FERMENTATION CREATORS IN THIS COLLAB!
2leelou Creates - / @2leeloucreates
Amy Fewell - The Fewel Homestead - / @thefewellhom. .
Becoming A Farm Girl - / @becomingafar. .
Cosmopolitan Cornbread - / @cosmopolitan. .
Fermented Homestead - / @fermentedhom. .
Freedom Homestead - / @freedomhomes. .
Good Times Homestead W/ Jen and Steve - / @goodtimeshom. .
Hamakua Homestead - / @hamakuahomes. .
Heartway Farms - / @heartwayfarms
Heather Cooan - / @heathercooan
Hidden Oaks Homestead - / @hiddenoaksho. .
Hoss Tools - / @gardeningwit. .
Keeping it Holistic - / @keepingithol. .
Magnolia Pines Homestead - / @magnoliapine. .
Morris Patch Of Heaven Homestead - / @morrispatcho. .
Mulberry Branch Farm - / @mulberrybran. .
Pratt Family Homestead - / @prattfamilyh. .
Rain Country - / @raincountryh. .
Row & Co Farms - / @rowcofarms
Sage And Stone Homestead - / @sageandstone. .
Stivers Homestead - / @stivershomes. .
The Blue Bird Farmhouse - / @thebluebirdf. .
The Happy Homestead - / @thehappyhome. .
______________________
#fromscratch #fermentedfebruary #fermentedfoods
EQUIPMENT YOU'LL NEED TO MAKE YOUR OWN CONDIMENTS
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Mason Jars: amzn.to/3fDQ3p3
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Stainless Steel Mixing Bowls: amzn.to/3tx1vLp
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[@TWMAC2011]

Mayo making/recipe starts @ 8:18 . Love the fermenting tip!

[@redknight3439]

Thank you

[@jeremiahbullfrog9288]

thank you i was about to click away after 4 minutes of rambling

[@ahmedomer820]

For a minute there, that felt like it should have been an email

[@rrobertson4191]

Thanks

[@Irishherbs]

THANK YOU!

[@redknight3439]

Hi Becoming a farm girl, Thank you for this Mayo recipe @8:18 Mayo Ingredients: 2 eggs (room temp) 2 Tsp Mustard 1 Tsp Salt juice of 1 lemon 1 Tbl Spn of garlic 2 Tsp Dill 4 Tbl Spn of brine from a yogurt ferment OR / sour crout / comboocha If comboocha be sure to get the raw plain with Live probiotic cultures 2.5 cups avocado or grape seed oil Wait for oil to separate and rise to surface use emersive Blender place to bottom and Blend till everything is emulsified.

[@ziniaexplains6985]

Is the musterd necessary?

[@redknight3439]

@@ziniaexplains6985 No the mustard can be skipped BUT... u will need to work the emulsifiers correctly which mustard is One of which normally would have a bit of vinegar in it... My go to is Vinegar. I use white vinegar, apple cider vinegar works as well. I simplified my recipe to the following: 2 large eggs 15 ml vinegar 300 ml Sunflower oil (u use what u like) 1 Teaspoon of home made mustard. Garlic I fold through it once everything has come together Pretty sure using lemon would give it nice kick but have yet to try that. I trust this helps.

[@redknight3439]

@@judithcook1167 Happy to help and ur welcome

[@christophermichael3674]

Any idea how I could make this and not have to store in fridge initially?

[@redknight3439]

@@christophermichael3674 if your meaning, how u can store, store bought mayo before u open it without refrigeration... Thats unclear to me if this would work with fresh to be left out like that, At a guess, you would need to make sure the ferment has started and even then, unsure if its possible because if ur in a warm climate, Mayo may come apart...

[@kristyPoyntz]

I discovered your channel last year while researching urban homesteading. I was a cattle rancher and homesteader on a huge cattle ranch in southern Alberta until my divorce. My kids and I were forced to move into town on a tiny lot where I no longer have my quarter acre vegetable and cut flower garden. Your tips recipes and enthusiasm for life and homesteading have been my life line!! I can’t get enough. I’ve learned fermenting and recipes, and a renewed passion for homesteading. I raise quail, chickens, and have 300sq of garden and an 8x10 greenhouse now. You’re such an inspiration to me thank you!!

[@mikebeaufort]

My wife thinks this is the best mayo video ever. The use of fermentation is brilliant and spot on. We think this informed woman knows her way around a kitchen!!

[@germosenma8678]

I have my grandmothers mayo recipe that I have been making for years. Her instructions separate the eggs and the yolk. Blend the yolks with the spices and vinegar, then the oil. Then blend the whites to form stiff peaks and fold them in the yolk mixture. The mayo has a thicker consistency but not store thick. My grandfather said when he was a kid his mother would put mayo on raisin bread when they didn't have butter. Also using it in place of butter when making grilled cheese. So good.

[@candyluna2929]

Germosen??? Are you Dominican??

[@aminarahim1729]

Hi, I love the method you shared. Could you share the quantities to you use? God bless you, thank you. And how long does it last in the fridge?

[@HandmaidenOfDistinction66854]

Sounds delicious!

[@melissajensen4147]

Dr Andrew Weil says to stay away from soybean oil, so I was searching for a mayo recipe that would last. I think I need to learn to make yogurt first so I have some whey.

[@richardgardner601]

@@melissajensen4147 my sister in-law got breast cancer and the doctors told her DO NOT Eat anything with SOY IN IT. Nothing ! 0:07 0:07

[@lindacline3437]

I found your channel recently and I have to really compliment you!🥰 I’m 58 and grew up cooking, preserving and gardening alongside my mother who adopted me in her fifties. Needless to say I learned the old ways. You have a beautiful spirit and are pretty inside and out. I love your passion , energy and upbeat attitude. With all the doom, gloom, stress and worry these days you’re like a breath of fresh air. No one in my family has any interest in gardening, cooking, canning or preserving food. This world needs more young folks like you carrying on all these traditions. I would be so very proud of you if you were my daughter. This old lady has done a lot of things lol but never made mayonnaise but you’ve inspired me to try😊. Keep up all the good work. I’m so thankful there are young ladies like yourself that are learning how to do all these things that a few years ago I thought was going to be a lost art. I believe with God’s help we can find something good even in bad times. With all this C19 mess the last 2-3 years it seems there’s more interest in gardening and food preservation and it does my heart good to see someone like you perfecting and learning these skills. God bless🥰💕👏👏👏

[@nevermind7253]

Hello Linda, I'm 56 in a few months... And I also found her channel recently... I could not have said it any better than you just did here! She's simply lovely inside and out! I've been binge watching for weeks now. It's my brain vacation I keep for my evening enjoyment to get my head straight after the days turmoil we've all been experiencing! She makes my heart smile 😁 My family came over to the USA from Poland where grandma was a farmer... Small scale But she never really taught me thing's, well a little bit of gardening and I watched her cook... But never was invited to participate. Mom hated cooking! So my cooking is instinct born. I cooked because I needed to eat and I knew what I liked. Anyways.... Hi lol Blessings 🌷

[@soozshooz]

Hi Linda, FYI 58 is the new 38 😂🙌🏼

[@mandycote5662]

I hope you’re speaking just for yourself Linda- I’m going to be 58 and I’m NOT old Whatever ails this world and people is simply b’cause of rebellion against God from ‘In the beginning’- Genesis Age is time added up - time we’ve been allowed to be on Gods earth ‘The earth is the Lords and the fullness there of’

[@randyw4984]

@@nevermind7253 I too just found her and I just turned 66 ,Hello girls!!

[@missmartamc]

Hi ladies! Fifty-eight here also, and I, too, adore this precious young woman. She seems to be at peace in a world of turmoil.

[@NolaDeb]

IMMERSION BLENDER I read this tip ... "My Grandmother made home made mayo all the time. She made it with her mixer. When she got a new mixer it wouldn't emulsify. She discovered that her old mixer the beaters went in the same direction - the new one, the beaters went in different directions. She took one off and Voilà! Perfect mayo again! So she always stressed to me to be sure to blend in one direction to get the best results!"

[@hilderoseevans5142]

👍👍👍

[@commonlaw5400]

Ma'am, you are a fabulous presenter. You enunciate beautifully, explain what you're doing and why in very simple terms and you stay on point. Thank you. It was a pleasure "meeting" you. From York County Pennsylvania.

[@FermentedHomestead]

I can’t be the only one in awe that you just baked a cake in your cast iron, you have some serious seasoning skills! Fermented Mayo has so much more flavor than even homemade! I never would have thought to include Mayo in most of those. Thank you for sharing with the collab!

[@sheliaheverin8822]

I know, I was thinking mine would be stuck and never come out. 😂

[@deemcdaniel4579]

Can't wait to make this! You are absolutely my favorite You tuber!!

[@farmerandadeleacres2726]

Looks so yummy!!

[@amywert8088]

That cake looked so good!

[@MyChilepepper]

Homemade mayo shouldn’t last 90 days. 😂

[@gippywhite]

Dude… dude… DUDE!!! This is the first recipe for homemade mayo that lasted more than two weeks… And there is absolutely no way I could use even a 4 ounce jar of homemade mayo in two weeks. This is a game changer in more ways than one! Thank you so much for this recipe! I will absolutely be trying it as soon as I can! 🙌🏻🙌🏻🙌🏻💙💙💙

[@yardner1963]

Dude!?? you may want to clean your glasses 🤓

[@jjudijo]

Dude is a term of endearment in southern California

[@gippywhite]

@@jjudijo Thank you! 🙏🏻🙏🏻🙏🏻 I’m actually from San Diego! Good call! 💙💙💙

[@shadrachification]

​@@yardner1963 Terms of endearment.? I do not like being called a dude or a bruh,bro.....Another gender bending reassignment agenda.Its actually rude to call a female by these names.

[@katie7748]

​@yardner1963 Dude, "dude" is neutral and doesn't always mean you're calling the other person a dude. It's like saying, "Man I wish I had a dog" or something...even if the person you're talking to isn't a guy. It's a word people use. I'm a chick and I say it all the time.

[@claudiamiller7730]

Boiled potatoes + MAYO + a bit of salt + smash all that right up = one fine bowl of mashed potatoes!! Wonderful info - thanks, Farm Girl!!💕

[@13_13k]

I am coming in late on this video. First time seeing this creator. I just want to add that, besides all the uses for mayonnaise shown on this video, another great use for mayo is when grilling fish. Mainly used for open flame grilling of fish that you don't want to get charred or very little char, such as Halibut, Catfish, Shark, Swordfish, Tuna, Salmon, Trout, etc.. Coat the entire piece of fish with a thin but solid coating of mayo and cook as you normally would. The oil and the flavors of the herbs in the mayo get cooked off and the fats of the eggs also melt away but slow enough to keep the fish moist and keeps the fish from sticking to the grill and from getting too charred. You'll be amazed how well it works.

[@WarmShiningAir]

I was not planning to make homemade mayo whatsoever, but with your enthusiasm, honestly, no way to resist.

[@bigblockperformance3400]

I would love to see your pre made chocolate cake mix or other mixes you have in jars. I love that you baked it in an iron skillet!

[@judyjackson639]

Definitely

[@blackrock5749]

ME TOO!!

[@gk6993]

I second this motion.

[@suemcewing3648]

Yes please!

[@izabelazielinski7053]

Cake recipe please!

[@merrilynblackmore6962]

Just made another batch of mayo without the dill and garlic so I can use it as base for blue cheese for my son-in-law who is allergic to soy and peanuts. So excited. I love your receipe. And your sweet energy

[@lilbfly02]

I don’t understand how you’re not the biggest channel on this platform. Your style, content and camera presence is 💯. Big fan! Thanks for an amazing video!

[@gregvaughntx]

Another surprising place mayo goes well is in refried beans. I was skeptical when I saw it on another channel, but now I use it all the time, even when warming up canned refried beans instead of scratch-made. It adds a silky mouth-feel and a touch of tang.

[@losfromla1480]

You should use bacon fat or lard, it's better tasting and healthier.

[@gregvaughntx]

@@losfromla1480 I use both

[@WiseWomanEvolving]

I’ve made my own Mayo for years, but never thought to add ferments to it… what a brilliant idea! Thank you for sharing such healthy recipes and info. Now I have to add my ferments to my Mayo and create some extra yummies! I can’t believe I’ve never come across your channel before, and love it! You are refreshing and bright, and have fantastic ideas… and made a follower out of me! 😊

[@barneyrubble4827]

Me too exactly. Will try my homemade kombucha or ACV too

[@teesiemom]

Never would have thought of ferments being added! Awesome!

[@judelbugsrutter6727]

Curious if you guys did the kombucha one? She said to leave whey out, but idk if that's meant to be for booch too?

[@jetblackstar]

You cited your source and the underlying research paper...😱 This unheard-of on KZbin. I love it ❤

[@ROCKETKNIGHT-ph7xp]

She's so smart. And no, I didn't skip to 8:18. This video is worth every second.

[@gadgetman694]

By the way, if you’ve never made a grilled cheese sandwich, substituting butter on the outside of the bread for mayonnaise, you need to give it a try. The flavor is incredible and it is one of my family’s favorite sandwiches.

[@MyName-zd9pe]

Sounds amazing, gonna try it, thanks for sharing. 😉🙏✝️🇺🇸

[@unacceptablesisterpeter3431]

Bacon grease. Never gets soggy. Only way I can make them now.

[@losfromla1480]

​@@MyName-zd9peyeah, but butter is healthier.

[@MyName-zd9pe]

@@losfromla1480 Yes it is, but I make homemade mayo, very healthy and rich in omega 3.

[@losfromla1480]

@@MyName-zd9pe of course homemade, my comment was in the context of a homemade mayo. I thought that went without saying. There's no healthier fat than animal fat.

[@gadgetman694]

Your video just popped up this morning and I enthusiastically watched it. I am a 73-year-old male, newly retired, and I have been making homemade mayonnaise for quite some time. I do have a recipe that I thoroughly enjoy. But the addition of the brine or whey to help it last was interesting to me. I will have to give that a try. But thank you for your video, and the energy that you exhibit. You make it all very interesting to watch. God bless you and your family. Health and happiness to all.

[@BaronessJames]

Being married to an Italian means I do the mayo with super duper extra virgin olive oil and while the taste is very strong I have to say that I got used to it and love it. Especially if you use the oil while it is still cloudy, than the mayo is somewhat hot (spicy). And once I did it with extra virgin Avocado oil which turned the mayo a beautiful poisonous green colour, it was delicious and fun to look at. So my suggestion is to go ahead and they things out and be open minded. You will discover great new tastes.

[@AlexisKelleyVideo]

I’m mad for your videos! Just found you while looking for mayonnaise recipes and I couldn’t be more thrilled. In 30 minutes, I’ll be putting my mayo in the fridge after its 7 hr process to fermentation. It is so friggin yummy. After seeing all the ways, one can use mayonnaise, I put a tablespoon in my scrambled eggs this morning and it was fabulous. While I have always eaten healthfully and grew up a good part of my life in Appalachia with my grandparents (my grandfather grew everything organically, grandmother did the canning), I’ve had to completely change my diet because of a breast cancer diagnosis. If one has to have cancer, this is the kind to have and we caught it early. Plus, I’m in the best clinical trial one could possibly be in. It’s a target drug (seeks out cancer cells and blasts only them) and has already been approved for people with late stage cancer. The trial I’m on is simply to be able to say it works for early stage cancer as well. Hardly any side effects and it’s amazing. Don’t want you to go off in thinking how terrible this is because it’s not. In fact, it’s changed the way I think about so much, including food, but also about love and death. It’s been phenomenal. And then I found YOU! I have been looking at all things fermented because it’s one of the best things I can do to support my body. I can’t tell you how happy it made me to come across your videos. I am someone who generally likes to learn from reading rather than watching, but with you it’s so delightful. I’ve been going through your work for hours today, but I wanted to respond to this one, in particular, because this is how I found you and what a joy. Thank you, thank you, thank you! I’m going to try your mayonnaise in mashed potatoes tonight. I can’t use dairy of any kind or gluten, which of course includes wheat, but it seems your mayonnaise might be a good substitute for a lot of the things I used dairy for. Keeping my fingers crossed. 😋

[@RavenLuna89]

I wish I had known about the trial earlier. My mom finished her Breast Cancer Treatments in July. She had two different forms of Chemo AND radiation. This is her 3rd go at Cancer. She had Cancer in her Cervix when she was pregnant with me, Cancerous Tumors in her Uterus a decade ago and now Breast Cancer. I didn't really get to see what the Chemo did to her because I had moved half way across the country and she didn't tell me about the Cancer until after I had left Colorado because she knew it would keep me in a place that was holding me back. But she flew out to see us just 2 days after her last Radition Treatment and helping her bandage her wounds. It's something I will never forget.

[@latoyamatson6197]

I'm glad your doing well with trial. You should do a video series.

[@mapratt]

I hope you are still doing well. Stage IV-B lung cancer here, never smoked, also jazzed about finding this recipe

[@isaacjohnson615]

Research about high-dose vitamin C orally. Also, taking it intravenously works very very effectively to cure and it's cheaper than radiation and chemotherapy. Voila. I just gave you a GOLD piece of advice your pharmaceutical doctor doesn't know about. Also, herbs like Turmeric is effectively anti-cancerous.

[@chellh3222]

I made Mayo for the first time a few weeks ago and let me tell you it was so delicious! Some of the ingredients I used were Dijon mustard, red wine vinegar as well a lemon juice. I had heard about adding some liquid from a ferment to extend the shelf life recently, so I think I will add some to my next batch. Thanks!

[@user-ko6lb1jv3p]

Thank you for this recipe. This was the first time making mayo. It is sooo much better than store bought. I used my KitchenAid stand mixer and it turned out well. I put all of the ingredients into the bowl except the oil, started out on low speed to mix them. Then, I put in a few drops of the oil into the bowl, turning up the speed to an 8-9. Then, start drizzling the remainder of the oil in. Be thankful & joyful.

[@Reesee000]

thank you❤. i have been trying to drizxle slowly for 3 decades!!! still cannot! oh well...

[@kfl611]

Kitchen aid made a oil dripper for making mayo. They are kind of hard to find and very expensive. They look like a metal funnel with a little spout at the end, which you turn a little spigot to 'drop by drop' your oil into your egg mixture. Also if you ever look at used small, more or less hand held sized little mixers, with attached jars, where the top motor part has a little rectangular cut out on the lid...that was to add in - like you did, drizzle, your oil.

[@kfl611]

@@Reesee000 You can use a teaspoon. But the immersion blender way is the easiest way to blend up your batch of mayo.

[@Burp964]

I wasn’t planning on making mayonaise (actually still am not) but she has such a positive, energetic and upbeat delivery that I couldn’t stop watching 😂

[@1pamby1]

I hate when I cannot like a video more than once. ❤

[@kedeglow2743]

O-KAY!!! I tried this mayo recipe today, and I am extremely impressed! It's quick, really tasty, and a lot less mess than drizzling the oil through that tiny little hole in the food processer. I used eggs warm from the hens, and avocado oil. Fantastic! Thanks so much!

[@dianakosa5915]

I'm a gluten free cook and was so excited to hear that you can add sauerkraut juice as your fermenting agent. I always have some jarred sauerkraut on hand! I love all the handy tips and tricks from your videos! I can't wait to try this!

[@nancy9478]

I am too. Have you tried the Caputo Fioriglut flour, or the King Arthur gluten free 00 pizza flour? Both make great pizza crust, I made bread with the caputo, yum! My celiac son had no reaction. Dont use it if you are allergic to wheat. Both are tested and are gluten free.

[@faithevrlasting]

I dont think commercial jarred sauerkraut juice has the same powers of fermentation. They may ferment it, but what does the product go thru in terms of pasteruization after that?

[@leehirschman473]

@@faithevrlasting, you have to buy raw sauerkraut…in the fridge section of your store. I buy raw Cleveland sauerkraut. 😋

[@faithevrlasting]

@@leehirschman473 Thanks! Whole Foods?

[@deirdrewalsh1134]

I make my own sauerkraut so how much did she use?

[@Kyaide]

FINALLY! A recipe that just WORKS! I did this in my blender and it just magically turned into lovely mayo. I will never be doing it any other way. Thank you so much for sharing this~

[@carolmills6609]

I even put some mayonnaise in mashed potatoes. Sour cream, butter, a little bit of mayo, and be surprised at what it does to it. I can’t wait to get your recipe on homemade mayonnaise. I saw you last week and I forgot to save you and I couldn’t remember your name or your blog and now you’ve just got me all excited about homemade stuff so thank you.

[@CaptainHieronymusLex]

Ah yes, very common here in germany 😀 + tiny pickles cubes

[@kfl611]

Oh and a little (or a lot) of mayo on a grilled cheese sandwich, on the inside before you grill it, makes for a really creamy sandwich.

[@eccentricviewingsnoidiotsa554]

The fermentation tip for longer preservation is GENIUS and I’m so excited to do this! I’m slamming the subscribe button as soon as this vid ends. Thank you for solving this problem. I hate using store bought mayo so I avoid it almost all the time. I’m not passionate enough about using mayo to make it just for it to spoil in a few days. This will greatly expand my cooking/food prep possibilities. Plus my hubs doesn’t like eating my fermented veggies but loves mayo, so this will be a good way to get some healthy fermented food into him. Thank you!

[@mariaamundsen1488]

Where can I find the chocolate cake recipe, looks so yummy? Thank you, Cassandra, you’re such an inspiration!!! 🌸🙋🏻‍♀️🌸

[@sharonlatour6230]

I just smacked the sub button too!!!!!

[@angelahoughton8211]

I made the mayo today but it turn out a bit sour can I add some honey into it?

[@leanneirmisch5850]

Yes please show us the pre made cake mix in a jar! That’s such a great idea, and cooking it in a skillet never thought to do that.

[@marvalice3455]

A big skillet is the most versatile pan in existence

[@mapratt]

​@@marvalice3455yup! It looked like she didn't pre-heat the pan. I'll be fishing around to see if she posted a recipe

[@thehealingrose]

I would love her take on the premade cake mix in a jar. 💖

[@janetdrawhorn987]

Im 68 and just found this channel. Wow. I am impressed with what I am watching. I will be using these.

[@Temptd2]

Happened upon your channel when searching for homemade mayo recipes. Can't wait to try the fermenting process to extend its shelf life in the fridge! We already ferment our own yogurt and veggies so this will be a no-brainer. I have canned and preserved and dehydrated tons of great food over the years. Slowed down on a lot of it now as I approach my 70th birthday. We ARE very aware of our eating though and try to avoid as many processed foods as possible, along with "bad" oils and definitely gluten-containing products. Love your outlook and your ability to make a nice video. thank you - subscribed now!

[@stacy2520]

I have been making fermented mayo for months now and absolutely love it. It tastes soo good and I love eating my probiotics instead of taking the store bought capsules.

[@BecomingaFarmGirl]

Stacy, you said it best! I'm the same way!

[@cherylb4393]

On my list for later this week. Thanks Cassandra!

[@melissamccutcheon1970]

But does making it from scratch have same’ish’ flavor that Mayo from the store does? My kids are so picky .

[@stacy2520]

The taste really depends on the oil. I find olive oil very strong but love it with either sunflower oil or avocado oil.

[@melissamccutcheon1970]

@@stacy2520 wonderful! Thank you

[@emrsdca]

You have convinced me to stop holding out on getting an immersion blender. I have been on the fence about getting one telling myself I didn't need it but I do. Thank you for this!

[@melindageary392]

The cast iron skillet is a must have in the kitchen. You can cook just about everything in one 🤗 Love your videos!

[@Thommadura]

I am male, 85, had a gaggle of Kids (8 plus 16 foster) and have 78 grandchildren - and I have NEVER had a cast iron skillet and I can cook everything without one. I still cook the Holiday meals too. (We use the barn). People have been cooking far longer than iron or stainless steel existed on earth - and they did well for centuries.

[@katie7748]

​@@Thommadura...o...k...what the heck crawled up your butt that you got so dang t r i g g e r e d by someone making a simple suggestion? Sheesh.

[@terrim.602]

I am 100% homesteady and make homemade mayo. I eat mayo on everything, (pizza, burritos, etc.) I've never worried about it lasting long because we go through it so quickly! However, I would love to be able to make more at a time instead of almost everyday. I love the tip of using whey from yogurt. I usually feed the whey from homemade Greek yogurt to our dogs, cats and chickens. They are going to have to share with me now! 😂

[@sylviaboudreau5967]

How much whey would you use in this recipe please?

[@chrisweaver41]

First video I have seen of yours, great presentation, subscribed. I do think you might reconsider recommending grape seed oil unless you clarify cold pressed as grape seed oils are usually extracted in factories by crushing the seeds and using solvents, such as hexane, which help pull more oil out of the seeds. This solvent extraction process is used for many kinds of vegetable oil, such as soybean oil

[@barneyrubble4827]

Most seed oils are gmo containing glyphosate too. Bad stuff for gut & immune

[@mikebeaufort]

Grapeseed oil is said to be one of the worst for going rancid in a hurry.

[@shawndrabland8596]

This sounds amazing- because I am the only one in my family that eats mayo I hate making my own . It would always go bad before I could eat it all and store bought always last me so much longer. I never realized you could use mayo in so many recipes- thank you! I will definitely be making this and trying recipes that hopefully my family will love

[@ConstantCompanion]

This is really good! I love homemade Mayo but same thing. It just doesn't keep. People laugh at Primanti's and things that don't seem like they should have it but it's the magic ingredient. I've got a quiche recipe from the 80s? It's a secret ingredient. Everytime I make it, I get asked for the recipe. I've got a hot-dip same thing, it's almost all mayonnaise. You would never know it because of the flavor. Mayonnaise is Magic!

[@andybsmith]

LORDY!!! I am going to have to let my head cool for and hour from all the stuff I learned here!!!! Amazing!!!!

[@VintageKitchenVixen]

I knew about fermenting mayo, but never tried it because I had no idea you could use yogurt whey! I’m not a stranger to making homemade mayo, but the short shelf life means I’ve been spending a small fortune on quality mayo. I know what I’m making this weekend now. Thank you for the inspiration! ❤

[@CharGC123]

I loved mayo, but it sure didn't love me! When I ended up in a cardiologist office he informed me the eggs and oil are horrible for our arteries, so I learned a few far healthier versions using alternate ingredients that were surprisingly satisfying and actually good for us, one of them using yogurt, raw cashews as the base.

[@VintageKitchenVixen]

@@CharGC123some oils are terrible for us, it’s true. That’s the number one reason I make my own mayo. If you have an open mind, I highly recommend reading the book Nourishing Fats by Sally Fallon Morel. It’s a real eye opener! She also authored Nourishing Traditions which Cassandra has referenced before.

[@CharGC123]

@@VintageKitchenVixen I have an open mind but Sally Fallon is not a doctor nor scientist, she just echoes biased opinions people want to hear. Her way of eating is what got me in trouble. I now trust evidence based science instead of wishful thinking.

[@jjudijo]

I make HUGE batches of yogurt than ultra-fine strain them. Per gallon of milk, I get at least a couple pints of whey. That s**t goes in bread, soups, everything! And now mayonnaise, apparently.

[@Airfun101]

Great to see someone making the mayo same way I do - right down to the fermentation! If you want thicker mayo you can also add a bit of coconut that will go back to solid in the fridge.

[@tammyfritschie1697]

Do you mean coconut oil?

[@Airfun101]

@@tammyfritschie1697 yes, that's it! Thanks, I edited my response :)

[@HandmaidenOfDistinction66854]

I've tried coconut oil, along with olive oil (I may have used three together). The mayo, although tasty at first didn't do well. It harden (a bit) ruining the consistency. Maybe I'm not emulsifying it well.🤔 Do you have any tips/ideas? Maybe I'll try it again. TIA 👍🏽🌱🌻

[@Airfun101]

@@HandmaidenOfDistinction66854 It might just be a preference in consistency? It ends up quite thick and would hold shape a bit, I think like normal mayo...if I remember correctly - its been a while!

[@HandmaidenOfDistinction66854]

@@Airfun101 thank you.

[@michellesutton-luminoso9148]

You're exactly what I've been looking for on KZbin. Thank you so much for your content. Now I know I don't have to live on a farm to enjoy all the fresh foods that you share on your channel!

[@FarmFreshIB]

Homesteading is not WHERE you live it is HOW you live!!

[@colinchichester1809]

What I love about making my own is how easy it is to make flavored mayo, my current favorite is roasted sesame (don't sweeten this mayo its weird) and a garlic dill mayo is amazing with anything fish

[@barneyrubble4827]

Chipotle powder or yellow curry powder

[@CherieNorquay]

My late father-in-law's favorite cake was chocolate mayonnaise cake. Definitely a family favorite. I don't bake much so I haven had it in a long time. Looks like I should make mayo!!! I didn't realize fermenting it could make it last longer. Thank you!!

[@BecomingaFarmGirl]

I'm so glad you shared this, Cherie. I won't bake a chocolate cake without mayo as its such a noticeable moisture difference. And yes, fermenting it is the key!! It was such a hassle making it before to only have to last for a few days, now I can make a larger batch and have confidence it'll last for months, while always giving off probiotic goodness!

[@pooleyclan1]

@@BecomingaFarmGirldoes the garlic and dill make the chocolate cake taste funky?

[@josefschiltz2192]

@@BecomingaFarmGirl I usually buy sauerkraut from Belle & Herbs Farm fermentary - I live in the UK. They show all the ingredients online. Could I use some of the juice from one of their batches to add to the mayonnaise? Hopefully, I can get started on making my own sauerkraut soon.

[@Winnyj73]

@@josefschiltz2192Yes you can use the liquid from any fermented vegetable or the whey from yogurts or kefir as well, as long as it is a ferment so that it has live bacteria in it then the whey/liquid from it is good to use👍🏼

[@josefschiltz2192]

@@Winnyj73 Many thanks for that. i may try that with a plain cabbage Sauerkraut and see if the results are good.

[@susan-almosta_farm8823]

Oh my goodness!! I had no idea you could use mayo in so many ways. You are absolutely amazing! I've never made the homemade mayo ONLY because my husband and I couldn't use it up before it would go bad. NOT ANY MORE!! Yay!! Thank you so much for teaching me this! ❤

[@MHarenArt]

I've been making my own mayo for years now and discovered the immersion blender method only about 2 years ago. Genius!!!. I've never had any go bad - maybe I use it up fast enough. I only make one egg recipe, so it's not a lot of mayo. My favorite add in is just a small fresh clove of garlic. I'll add herbs to small amounts of the mayo as needed as I use it. YUM. No matter what I use this mayo for, I love that hint of garlic. I guess I wouldn't use this for the choc cake though LOL! Thanks for all your great information!

[@RD-cd6iu]

Can you share your small batch mayo recipe?

[@MHarenArt]

@@RD-cd6iu There are several short videos on you tube. Just type in "make mayo with an immersion blender". If you don't have an immersion blender, a regular blender will work too. But it only requires 8 oz. vegetable oil, 1 egg, 2 T white vinegar, 1/4 t. dried mustard, 1/4 t. salt, dash paprika (optional), very small clove of garlic, (also optional). The blending is the key to the success of the recipe so I suggest you watch one to see what they do. Good luck.

[@splashesacolor9490]

The best part about this video for me was when you cut the cake 😂 not all dainty and cute but just as real as I would! With a spatula… a whole hunk 😂❤❤❤

[@aztracker1]

Thanks for this... Haven't made my own in a while but appreciate the tip on fermentation. For those wondering, yeah an immersion blender is a must for homemade mayo. It's also really useful for soups and sauces.

[@tedhartley5766]

I just went to the store yesterday to do stock up on things. Just ran out of 50lb of flour. I looked at hidden valley ranch the big bottle, 8.59 and mayo was just as bad. I told my friend I need to start making it! Perfect timing! And my husband wants to make the chocolate frosting! Thanks for sharing your recipe. Diane Hartley.

[@bereniceraffaelli4290]

Min 10:53 Sorry but the thickness depends on the eggs freshness, and the way of mixing smoothly from the bottom. I always get very thick homemade mayonnaise. Outstanding video! Greets from Buenos Aires, Argentina ❤🇦🇷

[@goodkarmaiscomingtoyou1381]

The thickness depends on how little or how much oil you add 😅🇵🇸✊

[@barneyrubble4827]

Multiple factors effect thickness... egg temp, acid type, oil/egg ratio & stick blender technique

[@gwyndyr32]

I found this recipe at your website and left a lengthy comment about how great it is and an addition I made to your process. It made me do a captcha and then refreshed to a blank page. Not sure the comment posted :( Anyhow, my addition was ... after I put my vitamin immersion blender into the jar (Vitamix stands on it's own) and put a way a few dishes to let the oil settle again. after a minute or 2 and without moving the blender .. I turned it on and continued following your instructions. IT WAS PERFECT!!! Thank you so much. In case you were wondering, for the oil I use 1 cup light olive, 1 cup avocado oil and 1/4 cup MCT oil. Came out super thick and delicious.

[@debbic02]

Hi Cassandra.... Also the very best mashed potatoes has a spoonful of mayo.. thank you for the fermentation idea... I love it!

[@BecomingaFarmGirl]

Wait, what? Honey you know I"m going to try this! Thank you for mentioning as we eat our fair share of any kind of potato around here! Thank you!

[@deborahbessom6679]

Good idea!

[@debbic02]

@@BecomingaFarmGirl one of my AL friends turned me on to that idea, I have never looked back.. the creamiest mashed potatoes ever...

[@alicebigler2952]

I like ranch in my mashed potatoes

[@HandmaidenOfDistinction66854]

I love using a mixture of toasted sesame seed oil and olive oil. I also use white wine vinegar instead of lemon. My goodness it's delicious! 😋👩🏾‍🍳

[@BecomingaFarmGirl]

Now honey, THAT combination sounds like one I need (and will) try. Thank you for sharing.

[@HandmaidenOfDistinction66854]

@@BecomingaFarmGirl thank you for the video because honey, mayonnaise is my friend and fermentation is even better!😅😋👩🏾‍🍳🤣🌱🌷🦋

[@redhatpat9387]

@@BecomingaFarmGirl I am hoping that "light" olive oil will not give off the same strong taste as EVOO. What do you think?

[@girlnextdoorgrooming]

I love the idea of white wine vinegar instead of lemon. It is much more economical.

[@sheebathefunnyrescuedog692]

​@@redhatpat9387I use light olive oil 😊

[@lrg613]

Hi! First time watcher. Thank you for the pancake and biscuit info!! I’ve gone back to my country girl roots. If you want to bring your potatoes salad up a notch, add some boiled, chopped eggs!! Wow! Just add 3-4 eggs for 8-10 potatoes. Don’t overlook the taters, they continue to cook once in the bowl. I like freshly cooked, hot eggs, too. The flavors meld better when everything is hot. That’s how my great grandmother taught her daughter, etc., and now I’ve taught mine - actually, her hubs because he loves to cook.

[@francineeubanks9327]

My mom has a recipe for chocolate chip cookies that use mayo that are my fathers fav. She has made them my whole life 62yr. along with the chocolate cake. Your tips are great. 😊

[@bluerivercountry]

❤ I love your videos! Could you please do a video on your shelf stable dry mixes? I would love to have the chocolate cake mix recipe 👍🏻

[@E.Liza777]

While eating at the original Macaroni Grill (now closed) in with my Grandma (may she RIP ❤) we ordered their chocolate cake for dessert. Gram told me you know we used to make a cake like this, it had mayo in it. I thought she was crazy!? 😅 so we asked the waiter who had to check with the baker and sure enough! Love your videos! I lived on my grandparents dairy as a teenager and have been trying to be an urban farm girl in Austin, Tx since we bought our house in 2003 - just found your channel and it is my new fave! Can’t wait to see more!

[@BeckieWhite]

This was so wonderful! I can’t believe how much Mayo I’m about to start adding into everything. I used to make it all the time but the shelf life was an issue. 👏👏👏

[@janettenelson1597]

I just made this mayo and it’s delicious! So thankful I don’t have to buy bioengineered mayo now. I didn’t have dill so used some other spices and it’s sooo good! Thank you for this, I really appreciate you.

[@GrannyLinn]

Oh my goodness! This mayo is SO DELICIOUS!!! There’s no way it’s going to last 90 days in MY fridge. I’m hoping for a whole week but making a backup jar just in case.

[@kfl611]

90 minutes? Before it is all eaten?

[@kellys405]

I am so glad to see other people canning their own chicken. I process our own chickens on our homestead and it is one of my favorite shelf stable go to for a quick meal. It’s texture is so tender and moist. I make my own Mayo and ranch too it’s great.

[@Reesee000]

i must learn! ❤

[@antoniobroccoliporto4774]

I'm so glad you made this video I stumbled on by accident ...I was taught by mom to make home made Mayo but I didn't know about e fermention ...you just justified everything that I love doing with Mayo. Thanks for sharing all the tips with everyone...what a great presentation. I wasn't aware of the biscuit recipe...learned something new. Kudos ...you are fantastic!

[@Thegardenshallgrow]

I love that you're making breakfast in your robe! Way to be real, girl! Thanks for the recipe, I've only fermented veggies, but I'm excited to try condiments.

[@BecomingaFarmGirl]

Here's the recipe: becomingafarmgirl.com/easy-homemade-fermented-mayo-recipe/ Get your FREE condiment recipe book here: tinyurl.com/2ysaz5ke. Here's how you can AUTOMATICALLY GET canning recipes (w/ video) directly to your inbox each time I post on YT: tinyurl.com/4nadvnrd.

[@barbaradavidson1950]

Thanks so much for the shares.

[@marilynparmelee]

I get a pretty picture, but that's all I get. No sign up to receive or anything.

[@shirleycasciola598]

@@marilynparmelee Thats what I get.

[@sonjasmith9939]

Me too just a picture

[@charlainehigley8817]

Unfortunately the link provided does NOT go to the recipe book offered .. could you provide another link please?

[@MegaCandylady1]

THANK YOU…. I’ve been making homemade yogurt for awhile and I’m always throwing the whey away. I really didn’t know what to do with it and just wound up pouring it in my garden. I love the idea that it can go into this mayo. Thank you again! 😊

[@puggirl415]

You can also put the whey in a glass add filtered water and some honey if you want. It's a tasty probiotic drink. I'm going to make that right now. It's that good.

[@tiggywinkle7522]

Bake muffins or pancakes or even use in place of water if you bake bread, use as sub for milk or buttermilk. Use a but in smoothies. Freeze cubes of it so you always have a little for your fermented mayo!

[@MegaCandylady1]

@@tiggywinkle7522 thank you. Love the freezing idea!

[@btomas225]

Wow...just WOW! This is the most delicious Mayo I've ever tasted! I followed the recipe to the 't' and I was not disappointed. I used Sauerkraut for the fermentation and Avocado Oil those substitutions are the only deviations I made. I sampled one taste, via my index finger, after blending and I've been fighting the urge to reopen the jar to dip my finger in once again. Thank You!

[@drhuko]

Girl, you make this all so doable. Thank you, I love it. I'm going to start doing some home cooking. I love the notes part of your videos.

[@jessicafomiatti9413]

OH MY! This is the recipe I’ve been waiting for my whole life! Thank you so much for sharing I’m going to make it now ❤

[@amandafishes]

Wow! So many ideas for mayo. I did start making some last year and finally added whey from my homemade yogurt to stretch it out longer. Definitely like it with avocado oil the best. I’d love to know more about that jar of garlic. I got Nourishing Traditions for Christmas. LOVE that book so far!

[@jazstar7681]

I was/am interested in that jar of garlic as well? I'm assuming it's also fermented but is it refrigerated?

[@nancylemieux8058]

I just made your mayonnaise and it is fabulous! Thank you so much! I made mine in a washed out pickle jar. My immersion blender fit very well in there Now I've got a big jar of mayonnaise. Can't wait to make BLTs tonight!! I used part extra light olive oil and mostly avocado oil! I also had some kefir whey that I used to preserve it!!

[@ThePopcornia]

And i was today years old when i learned that glasses can hang like that! I'm 51 so that was about time! 😅This is also the first time i se you so i'm really curious about what more you can learn me because i learned so much of only this video! Great job!

[@fritholfg8820]

I absolutely LOVE the energy and plethora of helpful, insightful information you have in this video! I grew up with using Mayo in chocolate cakes and so many other things... and now that I know you can use fermentation for Mayo I am stoked! I see that you mentioned Fermented Whey, Kombucha, Kraut brine. Could you also use Fermented Mustard as the Ferment, or possibly just adding it as a bonus?

[@tristaperkins7112]

I have never made homemade Mayo, because I just don't go through it fast enough and would end up throwing it away more times than not. THIS is the solution!!! Thank you!!!

[@BecomingaFarmGirl]

Hey Trista! Always good to see you on the channel! Honey, you and I were in the same boat. Come on over to the fermented side of life (you won't taste a difference) and you'll never have to worry about it spoiling on you in the fridge any time soon!

[@tristaperkins7112]

@@BecomingaFarmGirl You're the best! I can't wait for your next video. Meanwhile, my Saturday will be spent building a new pig fence for my AGHs (between rain storms). So no mayo for me for a few days. There's always a weekend project to do!

[@joyfulone1816]

I thicken mine by using a dollop of extra virgin unrefined coconut oil. It turns solid in the refrigerator creating body for your mayo. I also use Braggs ACV to ferment my mayo. Great video 👍🏻👋🏻

[@brendalindenthal790]

I remember using miracle whip in a chocolate cake growing up. I love your tips! It's going to be homemade mayo from now on! I did try it before but the fact that I couldn't store it was a fail. Look forward to binging your video's :) Thx!

[@merrilynblackmore6962]

I just Love love love your channel. There are only two of us in this household and we tried making our own mayo but didn’t use it up fast enough and had to pitch it. The recipe said it would only last two weeks at the most. Now I’m gonna try your recipe and don’t have to worry about throwing it out. Thank you so very much

[@reneevegas]

I make mayonnaise cake but I leave out the eggs. Comes out moist every time. Love your ideas and how easy they are to incorporate into everyday cooking/life. You are a Godsend!!!

[@ch784]

One of the best homemade mayonnaise recipes. We love it!

[@maryconner9577]

All I was looking for in a homemade mayo recipe. Love your energy and knowledge. Thanks.

[@CP-ok6uo]

Cassandra, you had me at Chocolate Cake and Chocolate Icing! I always hesitate to buy mayo because of the weird oils and ingredients. I just made some homemade yogurt and will watch for that whey to appear to try this recipe (usually I just stir it back in). Thank you and hope you have a great Saturday!

[@GoodTimesHomestead]

Yep. My grandmother always made Mayonnaise Cake. It’s a family favorite and “secret” 😅

[@herminapearce1044]

I watched this with my five-year-old daughter and we love the sound of that chocolate cake and the icing! Wow!

[@Icare1975]

I've been adding mayo to my cakes for probably 55+ years - It's a trick my grannie taught me! So good!

[@jessa7367]

Your channel is my new obsession!!! ❤ I always made my own mayo, but adding the yogurt whey is going to be a game changer!!! ❤

[@DamfinoFarm]

I love how you always show so many different ways to use the things you make. Thanks!

[@Temptd2]

I'm baaaacccckkk! 😄 I just finished making the mayo according to your excellent direction, and it is now sitting on the counter for 6 hours to ferment. It came out thick and luscious! Can't wait til it is done. I can see tweaking it a bit for various uses. Wish I could post a picture here! FINALLY I can ditch the Chosen Foods mayo which has gone up in price to $21 for a quart! YIKES! Thank you so much for this recipe.

[@saracruze2212]

I love garlic aloli spread or even dip in a viggie ....so good.

[@jamiecole2144]

Oh my gosh, THANK YOU!!! I've been wanting to make homemade mayo for a while now with our fresh eggs but haven't because I was worried that it would go bad before I had a chance to use it all. Problem solved! I've always got some sort of fermented brine in my fridge these days. I am so looking forward to giving this and that homemade ranch a go now! Thank you for sharing!

[@lawriewilliams639]

How long does whey last in ref?

[@cherylpresleigh6403]

I’ve been working thru my mayo stock with the understanding that when it’s gone I will start making my own. Not only do I feel inspired to try something new when I see your videos, but I absolutely love that you share using it in recipes! I’m not a huge cake person, not saying that I won’t eat cake but given the choice I’m likely going to choose pie or brownies or strawberry short cake for a dessert. But seeing your chocolate cake, I know I’d really like that cake! Lovely video as always!

[@bernadettejohnson7430]

I have also seen at least one cookie recipe with mayo in it. They were oatmeal raisin cookies (my dad's fave) and he declared that recipe the best he had ever had. So, if you're more of a cookie person you might be able to work it in there too.

[@Melissasch1]

I’m doing the same, working through the store bought before I make my own.

[@Moeathome]

4:18 THAT'S ONE OF MY FAVORITE MEALS !!! (I was excited to see it ) Tuna and salad is one of the best things, especially during this heat

[@walthasson2295]

Thanks so much for the fermentation info. I'm the only one in the family that uses mayo as a condiment, and it is hard to keep it from tasting like rancid oil, 'cause it doesn't get used up quickly enough. Who knew the bugs would use up the oxygen? Isn't science wonderful? Also grateful for the ideas for other uses. Who doesn't like moist cake, tastier chicken, and customized dips, spreads, and aioli! Cast iron cakes and cornbreads! Yay! Appreciate your good info and pleasant spirit.

[@jakebeers3027]

I love fermenting. Your stuffing celery is my favorite. My house is never without it. I even tried it with swiss chard stems. It was good. I love your channel. Bless you 😊

[@BecomingaFarmGirl]

Wait? Did you just say this works with Swiss chard stems?! God bless you for sharing this; you’ve given me another way to use my ends. What a clever idea!!!!

[@Treefarmld]

Amazing idea!!! Thanks a bunch sharing it!!! For your information, the classical mayonnaise recipe was made with Dijon mustard. I never tried it otherwise. The yellow mustard works too? I’m surprised! I enjoy very much your lively videos full of lots of very useful info and mouthwatering recipes!

[@49lucky]

I was brought up on natural foods. But I strayed for years and now I'm back to making all-scratch foods. During the pandemic, I had no problems at all I had everything to make everything still do... yummy and taste better too.

[@Noneya792]

Thank you! Thank you! I don't have an emoulsion blender. So I did this. First I cut the recipe in half to fit my container. Then I added everything except the oil and blended till light and creamy. Then I added the oil 1/4 cup at a time pulsing the blender 10 times after each and one long last 30 second pulse at the very end. The results were thick, creamy, and glorious even without the emoulsion blender. Did I say thank you? Thank you for this recipe. I love it!