Easy Homemade Mayonnaise and Tartare Sauce Recipe

[@PVflying]

Where did you buy the voice activated knife? Modern technology is marvellous.!

[@siouxsie1954]

Wonderful! I used to make mayonnaise all the time and seem to have lost "my hand". This is a great incentive for me to purchase one of those immersion blenders.

[@Keefcooks]

If you do, try to get one with a glass jar rather than a plastic one - it'll be much more stable and make your life a bit easier.

[@hazelb7218]

I didn't realise Mayonnaise was so easy to make!! Cheers Keef :-)

[@datarater]

Just made it but I needed to use two large eggs. Tastes great. Thanks for teaching me.

[@Keefcooks]

Ah, maybe you like your mayo more eggy than me - I only ever use one and it works just fine. But glad you got it worked out!

[@datarater]

It's a bit strange. I did everything you said. I used my stick blender and used a third rape seed oil and it turned out to be very runny. So I put another egg in and it thickened up nicely. I'm just going to have some with my salad. I made egg mayo last night and it was lovely.

[@Fishcustard42]

Nice video Keef! The texture looks just perfect :) Whenever I tried making mayonnaise it always came out a bit too runny. Gotta try this out!

[@KieronMiddleton]

Another great video Keith. I once tried this with olive oil and it was way too strong a flavour. Not recommended. I'm going to try your vegetable / rapeseed mix. Looked like it worked a treat.

[@TheDominicRichardson]

Great video Keef! My girlfriend recently became vegetarian and I was wondering if you knew of any recipes involving Tofu, if you do, a video on this would be excellent! Thank you, Dominic

[@seanonel]

This can be done by putting all the ingredients in at once. You just need to let the eggs settle and then start the immersion blender at the base of the container. Hold it there for between 10 and 20 seconds. When the emulsion begins, slowly draw the blender up and out. I found a Gordon Ramsay Professional immersion blender in a local supermarket on special for I think £20. It's super because it's cordless. While it's obviously not the very best that money can buy, it has impressive power output too. I'd highly recommend one!

[@Keefcooks]

+seanonel Really all at once? I must try that, 'cos the dribbling is a pain.

[@Gil2727]

+KeefCooks Your recipe is the exact one I use (whole eggs).I dump all the oil in at once at the end too, works great. Best container is to find a reusable one with a screw lid that will clear the immersion blender head...we use a small dog biscuit jar with paw prints all over it - Dog treat Mayo jar in the fridge. :)

[@seanonel]

Gil2727 My immersion blender didn't come with a container and this method as you know works best with a container that is just wider than the blender which in my case is 3 1/4 inches. Battled to find something suitable, but after a trip to the home depot store, managed to find a toilet brush with a perfectly sized holder of 3 1/2 inches! lol After a VERY good washing up session, we found it works perfectly! :p

[@Gil2727]

+seanonel LOL, You beat my doggie biscuit jar :) Bet you get weirder looks than I do from guests poking their heads in the fridge.

[@seanonel]

Gil2727 Thankfully, I don't have any friends in this foreign land, so I can get away with what I like! :p

[@mrkrasker9609]

Hello Keef, My wife and I make fermented mayonnaise with the whey we have left over from yogurt making.

[@Keefcooks]

+Mr_Krasker Oh, that's interesting - I'm always looking for things to do with whey - have you got a recipe?

[@mrkrasker9609]

+KeefCooks Hello Keef, The recipe is...1 Large egg room temperature , 1/2 TSP of dry mustard, 1/4 TSP of sea salt, 2 TBL of vinegar, 1 and 1/2 TSP of whey and 1 cup of olive oil. add all ingredients in a wide mouth jar and whip with a stick blender. after mixing mayonnaise place tight fitting lid on jar and let stand on counter top for 7 to 12 hours to ferment. then refrigerate.

[@Wotdermatter]

Never had any problem making mayo with a blender, a food processor or by whisking. Did have trouble with a stick blender as you did because the container is not stable enough and it is too small when making a large amount. 'nuf sed. plamuk aka travellingchef

[@Keefcooks]

I want to reply to one of your comments, but not publicly - any way I can PM you?

[@georgetempest9627]

Add some copped fresh dill to your tartar sauce and you get remoulade - I have that a lot with fish or cold cooked meat. And, it starts to taste better if you can leave your hands of the jar for a couple of days, but who can...

[@seanonel]

I heard that 'ouch'! ;-)

[@Keefcooks]

+seanonel Nice to know somebody's paying attention!