Homemade Mayo (Why the Fishy Smell, Whole Egg vs Yolk, and more)

[@helenrennie]

Thanks o everyone who told me to check the ingredients on Vegetable oil. It is Soybean oil! Live and learn. I love my KZbin viewers. I always learn something from you guys :)

[@hoilst265]

I honestly thought it was "enriched" or something with Fish Oil! Nope. Just reeks like a trawlerman's undies. My favourite neutral cooking oil is Rice Bran.

[@keijac82]

Dukes mayonnaise doesn't have sugar. It's all I ever use.

[@blueyedmermaid1447]

​@@keijac82thank you!! I was just coming to write this. My husband is from Italy all they had was Kraft in Italy. I Loathe Kraft. (however, Italy does have an amazing vegan mayo) no I'm not vegan . But man was it good Anywho, when we moved to the US. I did a taste test with him with Kraft, Hellman's, and Dukes. Duke's won him over hands down. I do wish dukes had not switched over to soybean oil. But, since we aren't eating full jars of it a day. I'll deal with it.

[@ChiIeboy]

It's 2023 and I'm shocked that anyone still uses Canola oil (and other vegetable oils) in the kitchen. Use LIGHT olive oil, instead. It's tasteless, odorless, and quite good for you. And for frying, it has one of the highest smoke points of any oil. _Again, LIGHT olive oil, not virgin or extra virgin._

[@irishpixierose]

I always wondered where the fishy odor was coming from. I don't like any kind of fishy smell or taste. And I've never liked mayo made with olive or avocado oil. Family just thought I was losing it a little 😉😅 Have you tested the smaller jars of Hellmann's to find out if they are the same as the large jar? I know a lot of people like Duke's, but I've never cared for it.

[@tahoemike5828]

I once worked in a restaurant when we got a new chef. Our ranch dressing was a big pack of ranch mix, and a one gallon tub of mayo. Suddenly we had a chef who took one look and said, "No way am I paying for mayo, start breaking eggs." I learned to make it in a bowl, with a whisk. I also learned to make it in the giant stand mixer we used for pizza dough. We made it with just the yolks. I'd probably use two yolks rather than add the water as you did, but if it looks a little yellow at the end just whisk in a few drops of water and it changes to white like magic. Btw, mix your veg oil with light olive oil (straight evoo is too much), add salt, anchovy paste, extra garlic and lemon to the mix, and you have Cesar dressing.

[@aiai-j7i]

Yes to all of this!

[@Pamlg]

Thank you! I don't like making it because I don't like the yellow color. I will def try this!!

[@TrainerInTraining]

@tahoemike5828 Thank you - I would love to use just eggs for a mayo and will experiment as you described. what did that chef do with all the egg whites?

[@tahoemike5828]

@@TrainerInTraining The pastry cooks usually had a use for them.

[@MicukoFelton]

@@Pamlg I don't trust homemade mayo if it's white. I'd think you didn't put any egg yolk in it! 😂

[@BongEats]

Thank you for these deep dives into basics, Helen! Many of these are questions we have wondered about but never got around to testing side by side.

[@BlurryBit]

Arrey dada ki kjhobor? :D

[@edwardkantowicz4707]

Love that you're talking about the stench of Canola! It's loathsome stuff! Cheers Helen!

[@gapehorn2917]

'vegetable oil' at least the ones i can get at coles in Australia also stinks especially when heated. idk how ppl don't smell it and idk why restaurants use it

[@noctante]

I love the 'I heard that, but let's try and see' part of your videos. Your natural curiosity as a chef, always experimenting, brings such amazing content to us.

[@julieconradbodem7877]

Encourage you to be naturally curious about what food ingredients are actually healthy for your body. She’s using a lot of very unhealthy ingredients. Nicely said but bad information being 65 with a 76-year-old husband, extremely healthy because we eat Whole Foods and organic foods, we are living proof, we have overcome auto immune disease and many other disease processes since making the switch over 10 years ago

[@amberklein1560]

❤Avocado oil is FANTASTIC for mayo.❤

[@phlovejoy]

Came here to say the same thing! I shell out every time for avocado oil mayo.

[@wilhelmtaylor9863]

To me Chosen Foods version of avocado mayo is like ice cream. When I put some on a sandwich I always eat a spoon full of it.

[@uni-byte]

Refined avocado oil.

[@John-nx9hx]

Yep, I use [Chosen] avocado oil, it is expensive, 1cup av. + 1/3 extra light taste olive oil seems just right for me. 2 yolk recipe.

[@liug_yiuh]

...and also very very expesive, depending on where you live on the planet😅

[@dandane3819]

Freshly made evoo mayo is bitter yes, but leave it in the fridge overnight and the bitterness goes. You are left with a really characterful mayo, with a pleasant bitterness/pepperiness.

[@CraigHocker]

thanks for the tip! The whole point of making homemade is to use healthier oils and not have to rob a bank to pay the high prices of store bought mayo which isn't using seed oils and bioengineered ingredients. This video was let down without this comment.

[@georgH]

You should use a fine EVOO, preferably from Arbequine olives, and skip vinegar and lemon. Just fine EVOO, whole egg and salt.

[@georgH]

I do like it with a strong olive oil too, but it clashes disgustingly bad with the lemon.

[@alice_agogo]

​@@CraigHockerthat and grocery mayo tastes just crap no matter the brand. fastfood chains in my country use a higher quality mayo not found in stores so I have no choice but to try to make my own.

[@kaakrepwhatever]

EVOO is not a standardized product. It depends on the trees, the soil, and the climate. If you don't like the bitter taste, you could buy a brand that doesn't taste bitter to you.

[@soundfable9909]

I'm glad that you shared this experimental process with us, even if the result is "just buy Hellman's in a jar." Your curiosity, critical thinking, and pragmaticism are among the many reasons why I love this channel.

[@thihal123]

Hellmann’s is pretty good 👍🏽

[@AngryAlfonse]

Agreed. Love the videos, but... I'm too lazy I'ma just buy Hellmann's 😄 I'm willing to make many things from scratch, especially if homemade is higher quality, cheaper, or both (looking at you, beef jerky companies). But Hellmann's is just too cheap and too tasty to justify the time investment in making my own regularly.

[@nspro931]

When I was very young, my mom Mrs. Natural made our mayo. Eventually we switched to Best Foods and it tasted much better. I have been forced to make homemade once or twice since then when we ran out, and I never like it no matter what the ingredients. Also canola oil tastes rank and I hate it in any food. I actually prefer the super pure peanut oil sold 35 lb in restaurant supply stores that tastes like nothing at all, for most recipes.

[@861USMC]

Don't eat that. They use soybean oil. It should be made with olive oil or Avocado oil.

[@trumanhw]

What a treasure this woman is. Thank you so much for the joy you bring to the internets.

[@julieconradbodem7877]

She is attractive and speaks well. But she’s telling people to eat food that’s horribly horribly bad for your body. I can testify this having just retired from 42 years of acute hospital, nursing care and my own healing (relief of auto-immune disease) from leaving American processed toxic food, and eating only Whole Foods and organic foods for the past 10 years.

[@nocsaknocska5531]

I make quite a lot of homemade stuff, including mayo. And yoghurt. 2 tablespoon of the sweet whey of the yoghurt making process keeps my mayo fresh for weeks in the fridge, I never had any problem with it. I also like Hellmanns but in my country it is extremely expensive, so homemaking is a must.

[@crabwalk7773]

How interesting about the whey. Thank you!

[@nocsaknocska5531]

@@crabwalk7773 I learnt it here: kzbin.info/www/bejne/oH_NfKBpa96ojMk

[@Fluffy-Tail-0000]

How uninteresting about the whey. Thank you!

[@ruynobrega6918]

what is your country?

[@nocsaknocska5531]

@@ruynobrega6918 Hungary. Huge inflation. I can buy 1 jar of Hellmann's (400g) for the price of 2 liters of sunflower oil and 10 eggs, meaning I can make 10 jars at home for the price of 1.

[@christineb8148]

I've made mayo with the immersion blender hundreds of times with my preferred recipe which is probably more similar to Duke's. I vary it a bit from time to time but typically do 1 egg, pinch cayenne, 3/4 tsp sea salt, 1 tbl ACV, 1 tbl white vinegar, (Edit- I often add a little dab of dijon mustard), 4 oz canola, 4 oz grapeseed or avo oil. Whiz it together in the jar I store it in with my Braun stick blender. It takes 2 minutes and is so much better than the ones I have bought. It has thusfar never broken. I have never had an issue with a bad egg. I can vary it according to what I am using it for. I don't even consider buying it anymore bc the process is so easy, the results so good, and it saves me time and money.

[@CraigHocker]

thanks, this is becoming a case where the comments are more useful than the video. lol

[@1234cheerful]

@@CraigHocker Oh, we supplement it.

[@vbachman6742]

I love Duke's so that's the copycat recipe I use.

[@s.kertanguy8433]

It never came to my mind to use a blender to make a good french mayonnaise ,it takes 4 mn to make a full bowl of it ( or of a delicious rouille to put in the fish soup) with a tea spoon. The only thing to remember is to turn always the spoon in the same way in the bowl.😊

[@sophieg8522]

To give it a longer shelf life, just add a few T of liquid whey. Leave it on the counter for a few hours to allow for fermentation and then refrigerate as per usual.

[@John-nx9hx]

Yep, I use yolks only and 2-3 tblesp. whey, and ferment on counter 7 hours.

[@terrelljustis]

@@John-nx9hx I’ve never heard of this! Does it change the flavor? And how long does it extend the refrigerator life? Thank you for the info

[@John-nx9hx]

@@terrelljustis I'm told it will last over a month but mine never lasts that long before eaten. I've never had mayo turn bad. Buy yourself some PLAIN balken yogurt, strain it through cheese cloth 24 hours in fridge, you will get clear whey in the bowl and cream cheese in the cloth. SAVE the whey in a jar in the fridge, lasts months. When you make mayo add the whey 2-3 table spoons. It is important to let it rest 7 hrs, on the counter to start the fermentation process, then keep refrigerated. There are multiple ''fermented mayo'' posts on KZbin. I don't find the flavor is affected, whey is pretty bland on its own. Hope this helps.

[@chandie5298]

Fantastic video. The reason I prefer to make homemade mayo is to avoid all the extra chemicals added into store bought versions to increase shelf-life of the product.

[@kevinwillauer5348]

I love this lady’s delivery & accent. Makes me smile shes smart articulate & funny

[@binishhassan965]

This is the second video of yours I'm watching and I love you already. This video raises all the questions I've been asking myself about making mayo

[@Jacebeaner]

In Australia (the culinary wasteland) helmans mayo is 10-12$ so making it is worth it. All the Australian made mayonnaise is loaded with sugar and absolutely rank. Miracle whip is gourmet aioli compared to what australian mayo is like

[@philgower292]

Agree with you. Surprisingly my local independent store yesterday had Hellmans 800 gram jar on special for $5.50. Grabbed a few jars at that price.

[@angelacarr2481]

I like miracle whip. 🤷‍♀️

[@jr2904]

​My grandmother and some other relatives like it, but my mom didn't like it so I really never had it as a kid. I think it is good, but I prefer Mayo, but if my mother wasn't against it who knows lol.​@@angelacarr2481

[@mattdangerg]

She's a wonderful educator and graceful speaker

[@hotbeefymcd8162]

Hi Helen, I love how you test so many techniques and report to us. Homemade Mayo is a subject close to my heart because I have been making it regularly for the past 2 years. Yiur video is timely because I made some today and decided I would look for new versions because I am becoming a little bored of my method. I began by following Kenji's recipe which calls for 1 whole egg. Since then I have tried using 2 or more egg yolks, but my preferred version is 1 whole egg plus 1 yolk. The consistency of the mayo is influenced by both the number of yolks you use and the amount of oil. Using only yolks makes a very thick mayo, and adding extra oil can thicken it up as well. I prefer vinegar to lemon juice. Sugar is something I must try. Years ago I had a delicious basil mayonnaise which I intend to try to recreate this summer.

[@tattooyu]

I thought I was storing my canola oil wrong, but it's just the oil itself! Just found your channel, and I find you a delight to watch, and your delivery is very informative yet highly accessible.

[@avoidglyphosate]

I make mayo with organic avocado oil and it’s my favorite kind. I also use my food processor instead. Homemade mayo is the best mayo IMO. Thank you for explaining everything. I hope it inspires ppl to try 💜💜💜

[@freedomfighter4990]

DITTO! OF al lthe oils I've tried, avocado oil is the best for makign mayo -- & MUCH cheapeR if you make it at home.

[@KeithOutWest]

Very healthy, too. I also like a high-quality "light" olive oil for making mayo.

[@FoundationForFamilyFreedom]

​@@freedomfighter4990i thought you were saying avocado oil was cheaper than other oils, lol. Im like actually it one of the most expensive oils but you were comparing price of store bought and homemade mayo.

[@lydiamoon5235]

THANK YOU! I could never understand why people extolled the advantages of using canola oil. It smells fishy to me. I stopped using canola oil for that very reason.

[@oscargraveland]

This really explains a lot. I used to make mayo with sunflower oil. Hadn't made it for a while and wanted some for my home cut fries. Only had canola oil and it was horrible. Didn't classify it as fishy, but now that you mention it.

[@MHarenArt]

I've been making my own may for about 5 or 6 years now. I had gathered everything to make some dish and found I had NO MAYO! So I made my first batch, and I never went back. My only addition is a small clove of fresh garlic so lightly scent and flavor the mayo. I only learned the immersion blender method about 2 years ago. What a time saver! It also makes it nearly impossible to mess up, whereas trying to pour the oil in so slowly into a blender was a real pain. The Oil? I've done it with olive oil. Maybe I should have used a different kind of olive oil, because I found it to be too strong for mayo. A lighter olive oil might work, but they are relatively expensive. I do use Canola (which I don't find smelly) but more recently I've switched to avocado oil which works beautifully.

[@deniztatl9992]

'.......trying to pour the oil in so slowly into a blender was a real pain.'... Not really. Blenders have pushers. Just make a small hole at the bottom of the pusher, place it, fill it with oil. Run the blender with a moderate speed and the oil will be somehow like small droplets. Just wait and see the result. If the hole is small enlarge it, if it is big, just push a wooden toothpick to calibrate the oil flow. That's all. Bon appétit.

[@MHarenArt]

Thanks, and I know that would work well. But I have switched to using the immersion blender and I love it. Fast and easy. @@deniztatl9992

[@raraavis7782]

​@@deniztatl9992 That's an interesting suggestion! I'm not sure, what a 'pusher' is - Google images only shows me pictures of those big sticks, you use to push big chunks of material towards the blade. But it would be easy enough to improve something suitable. Don't know, why it never occurred to me!

[@kathrynmoll86]

You bring so much content to the table. I just love it! Never stop doing what you are so good at! 🙏🏼🙏🏼❤

[@eeedee1298]

I love Helen's videos more than any other chef on KZbin, in fact, anywhere. I am a pretty accomplished cook, in fact i strive for ultimate levels as i have eaten in more or less every 3 star Michelin and that is the standard I cook at home. This video on mayo was particularly interesting as i use mayo and variations thereof, a lot. And always homemade.. I used to work for the parent company of Helmanns, so it was free... but i still made homemade! 1 cup of mayo lasts me no time so i make in 2 cup batches, also when i have mayo left over, it easily lasts 2 weeks in the fridge. I really like very thick mayo so the yolk only is my favorite, but i use a very small amount of water. I also really like the flavour of the Virgin Olive oil, so great with crudite.. but that is me and my family and friends. Helmanns or the veg oil versions are too weak a flavour. BTW an interesting twist is using some prawn oil or bacon oil for a mayonnaise or two... Great with an avocado and prawn salad (I also add a drop of cognac and a drop of sherry)!

[@sandriagutierrez2605]

Just made mayo yesterday. Just through all ingredients in a container, blended with immersion blender, 💥. Perfect!

[@annfay6543]

I have been making mayonnaise in a food processor for decades using extra virgin olive oil with an egg yolk, lemon and salt. It has been received with accolades,especially by those who had never tasted mayo with EVOO before. I love your excellent presentations and recommend them to all my cooking friends. I never thought to use an immersion blender for making it though. It turned out to be vastly superior to the food processor! It take so much less time and it relieves the tedium of dribbling in the oil to make the emulsion. Thank you for the this idea and many others you have given us.

[@asdisskagen6487]

Thank you so much for your candor regarding homemade vs store-bought mayonnaise. Too many times I see cooking blogs/vlogs insisting that homemade is always better and I have long argued that when it comes to certain ingredients sometimes store bought is actually preferable. Here in the Southern United States, Duke's reigns supreme with regards to mayonnaise.

[@natep136]

For those of you wanting to use the whole egg, a recipe in the Telegraph directs using 50ml of water to get a more "store-bought texture", if you desire. This amount of water roughly equates to about two teaspoons less than a ¼ cup. I find, for one large U.S., one medium U.K. egg, this results in the perfect texture Helen gets in the video. Also, it says to stir in 1tbsp of extra virgin olive oil at the end. I find this is enough to scent and lightly flavour the mayo without being too overpowering.

[@merty5713]

I used to make it with whole egg, I tried with only yolk this time and it really made a difference. It is creamy even after staying in the fridge overnight. Thanks!

[@lqr824]

8:00 The problem with olive oil and food processors or immersion blenders is said to be oxidation or some chemical. Some olive oils have this and some don't. My brands do, so I use the food processor only to cut the garlic and pine nuts, not to do the final mix. (Basil also is far better with a pestle than food processor, as we need to squeeze the juice out of the leaves... the food processor merely chops up the leaves while leaving the tasty goo inside the little pieces.)

[@gcerchio]

Thanks for the video Helen. I have been making my own mayo for years once I discovered my Cuisinart food processor is designed for it. Did you know there is a small whole in the plunger for dripping fluid into the the work bowl? I use your whole egg recipe substituting vinegar for the water and leaving out the sugar. Once the base ingredients are whirling around in the machine, I fill the plunger once with a neutral oil and let it drip into the bowl. Then I fill the plunger again with extra virgin olive oil, just because I like the taste. Less work making the mayo, more work cleaning the food processor bowl.

[@bluemagi1656]

I'm trying to move away from anything with soya, so homemade mayo it is! I watched a ton of diy mayo and I found out that using or adding whey/kombucha will extend the mayo's life tremendously without noticeable change to the taste.

[@dianneunderwood8456]

Love your method for making mayo. Just wanted to add that an oil that is more healthful (and non-smelly) is Avocado Oil. Many seed oils are highly processed with chemicals and hard for your body to try to get rid of the toxins from those chemicals. And a ready-made Mayo we have tried is by Chosen (made with avocado oil and no sugar). While costly, it has no additives (or sugar). However, a home-made version would be easy to do after watching your helpful video.

[@joelslack2138]

I love the tangy mayo signature flavor, and Hellman’s is very good, and available everywhere. Surely someone mentioned Duke’s Mayo, which is always in my fridge. Thoroughly enjoyed your work on this subject! Great job. 👍

[@colletteseders2874]

I learned to make mayo a long time ago, while I was living in Switzerland. I had a period of time when my husband could not have anything containing yeast, which includes vinegar, so I made mayo, ketchup and table mustard using lemon juice instead of vinegar. I do have a Braun hand blender, and it has holes at the base. My favourite use for homemade mayo is for fondue dinners. We enjoy having fondue several times a year, and I make all the dipping sauces from scratch. For seafood fondue, I make a fabulous garlic and saffron mayo. I agree that garlic is added only to the sauce when finishing, and not to the mayo base. I have to say that my husband is from The Netherlands, and eats French fries with mayo. He loves the squeeze Hellman’s for those. I love it because there are no forks going into the jar!!!

[@philippk736]

Love the video thank you! My recommendation with olive oil is to use extra not extra virgin and not replace all oil with it but only about 1/5 - 1/4. This makes it really tasty with garlic and then a bit more sugar is also recommended for my taste.

[@Jessejrt1]

I've honestly never smelled canola oil...until your video! I ran right up to my pantry where I keep my oils, I used canola as a neutral oil, and bingo...it did smell faintly fishy. I think I will switch to vegetable, or corn oil from now on. Thank you. As for " stick blenders" I loved my Braun, and.had it for about 30 years. Then I broke it. Decided to splurge on a kitchen aide stick blender. Pricey yes...worth it yes. So powerful and easy to use and will emulsify anything in a second or two. I use it so often. Not a promo of any sort, I just never realized what real power could do. Again, thanks for this discussion!

[@hdrik66]

I only make mayo myself when I need egg whites . I add tarragon an vinegar . As a European my tastes are a lot more acid . We eat fries with mayo . I often make zucchini fritters alla calabrese . The recipe with the beaten egg whites makes me use the yolks for mayo . After you fried your zucchini fritters golden brown slightly dip them in the mayo . Heaven !

[@sallyatkinson1682]

I’m so glad someone else finds canola oil fishy. Thank you!

[@drkaplin98]

During this video, I went down and huffed my canola oil. No big smell at all. I wonder if some people are more sensitive like people are to cilantro? But yes, as a chef you should always smell and taste any ingredient you're using. Just a good practice. Love your vids.

[@amethystsamia]

I bought Mayo made with canola because I thought it was supposed to be healthier, heart friendly or something like that. It was gross. I couldn’t eat it. In the can it went. I don’t mind light Mayo, so it’s not just me being picky. Never tried it again. I do not stray from Hellman’s in a jar. Always has been, and always will be, my favorite. Great video Helen! As always.

[@phantomkate6]

Interesting! Where are you located? Most mayos in Canada (I thought hellmans included) contain canola or "vegetable oil," which is usually canola. I don't know how they're still getting away with calling it "heart healthy," which was just some corporate-funded junk science.

[@rand-san2095]

I only like sugar in my mayo if I making Japanese style mayo (with dashi powder too). Vietnamese mayo uses only egg yolk without water and is super rich. EVOO mayo tastes fine if you only use egg yolks as well (3 egg yolks replace 1 regular egg).

[@paulamcdowell2578]

I’ve thought this for years and I won’t use it, so many people use it, I thought it was just me. I’m so glad to hear that you smell it too…. I taste it too

[@jslezak57]

Avocado oil is the healthiest option for a neutral, high smoke point oil

[@christopherhelton6999]

I tried so many tricks for homemade mayonnaise: immersion blender, food processor, etc. I eventually settled on a bowl and a hand whisk. Since then, I've never had a mayonnaise split or otherwise have any problems. It's not delicate, it's not tricky; in fact, it's very easy, and takes about 5 minutes.

[@georgH]

Where I live we use EVOO all the time, even for mayo, and it's great! I love it. However, I don't use anything else other than egg, oil and salt. Delicious, especially if a fine Arbequina olive EVOO is used. Delicious. Also, sometimes I'll add a garlic to the egg (the blender takes care of it instantly).

[@KeithOutWest]

BINGO! High quality EVOO is my favorite for making mayo!

[@PeterRamselaar]

When our neighbors' chickens are laying well in the summer, we always get a few fresh eggs that they have left (no, it's not a farm or anything). As a thank you I make for them some jars of home made Mayonnaise. For the Oil i use mix of 1/3 mild Olive oil, 1/3 of Sunflower Oil and 1/3 of crape seed oil. After putting the mayo into the jars i allways put a layer of this oil mix ontop so it's lasts longer.

[@h.s.levine2932]

I use so little mayo in my household that it’s just easier to make it myself in the quantities I use it. I use yolk only, peanut or olive oil, and good strong Dijon mustard. As far as your technique with the immersion blender, I prefer the old-school method of slowly drizzling the oil into the other ingredients as the blender is running, and using the whisk attachment on my immersion blender. Sometimes I use less oil, as eggs, hence their yolks, vary in size, and never add sugar.

[@laneymcfarland6471]

Hi, Agree completely about canola oil! I use a whole egg - but after mayo is done I stir in a couple of tablespoons of plain whole milk yogurt (preferably the tart Trader Joe's European) to make it mayo softer. Also I am now adding about 1/3 c olive oil quite late in mixing-it doesn't seem bitter. (been using 1/3 peanut, 1/3 c sunflower, then top off with 1/3 c olive oil)

[@StevenYandl]

Canola stands for 'Canadian Oil Low Acid'. It is made from rapeseed which has long been produced for an industrial lubricant but prior to the 1970s was not generally consumed as food because it has a high concentration of erucic acid which is bitter and toxic. Cultivars with low erucic acid were developed in the 1970s and widely planted in Canada and the northern Midwest US. For marketing purposes, the Canadian oil industry wisely opted to not use the word 'rape' in their product for human consumption. The rape plant is in the Brassica group, related to cabbage and mustard so not surprisingly there are pungent sulfur and nitrogen compounds similar to mustard so even though they may be in low concentrations and producers take measures to clean the oil, some remains and our sense of smell is very sensitive in most humans.

[@justinenglish_5750]

I checked my canola oil here in Canada (Compliments 100% pure Canola oil by IGA) and indeed there is a smell of fishiness. It is so subtile that I never noticed it before this day. I love mayo with everything this is my favorite condiment. Here in Canada (I'm from France) I discovered spicy mayo with sushis.

[@bumpyjo9]

I was enthused by your mayo escapades, I do not use any oils but Bertolli Light tasting EVOO mixed with Avocado oil , yolks only and pickle juice to flavour my mayo. No seed oils. Chosen Foods have just put out a mayo and it is pricey but worth the price.

[@kylemeyer4266]

I find a small amount of mayo easy to make with a whisk in a large bowl, then I just throw in whatever other ingredients I'm using. I never measure this, just use a partial egg yolk, some vinegar, seasoning and oil. I can adjust seasoning after everything is mixed. For me sometimes soy/vegetable oil tastes extra heavy/similar to the taste of old oil. I think it's what may come back to what I am used to.

[@anounimouse]

Helen, Thank GOODNESS you posted that about Canola!!! I was thinking that I'm the only person unwilling to use it due to the FISH smell!!

[@julieblair7472]

I always thought that fishy smell was non-stick skillets overheating. I always noticed it at a job cooking omelettes. I think canola + egg combo is especially what brings it out.

[@lh9135]

In France, of course no sugar, only yolks (no white), sunflower oil, a cSpoon Dijon’s mustard, salt and in the end lemon juice or vinegar. Perfect for our « oeufs durs mayonnaise » (hard eggs/mayo) ! You can add smoked pepper or chili powder or other spices too. Try it and enjoy 😉.

[@s.kertanguy8433]

and a tear of vinegar to start .

[@mumimor]

mmm, yes, I just had one of those oeufs mayo yesterday. One of my favorite starters

[@BatPotatoes]

A coworker brought in fried okra this week & I was reminded of how much I hate the smell of canola oil. The okra was ruined! Grapeseed also has a slight smell to it though I wouldn't call it bad. I try to use peanut oil as I find that one to be the most neutral

[@alanmcentee9457]

My experience with peanut oil is everything tastes like peanut butter. That may be desirable for some foods, but I don't care for it.

[@Hawatt11]

Okra? Ugh how is it possible to ruin okra. It's already icky.

[@BatPotatoes]

@@alanmcentee9457 I tend to mistake the aroma of sesame oil for peanut butter. The peanut oil may depend on the brand, which I imagine the less refined ones have the strongest peanut smell/flavor

[@markswayne6326]

I don’t mind canola much, but I made some mayo with grape seed oil, it was foul.

[@annchovy6]

@@alanmcentee9457peanut oil doesn’t taste like peanuts. You may have tasted a roasted peanut oil which is unrefined and does taste like peanuts, but standard peanut oil doesn’t have peanut flavor.

[@didisinclair3605]

My beloved pop loved to make mayo with olive oil, thinking it was the height of culinary chic... we all loathed it!!!! Thanks for a great video!!!

[@rosezingleman5007]

You can also add a tiny bit of the whey from plain yogurt or another source to ferment it. You add maybe a 1/2 tsp at the end of the emulsion and put the lid on and store in the fridge. That extends the life of the Mayo for about a month. You won’t taste a difference.

[@ddewittfulton]

Making my own mayo when I was in my 30s gave me to confidence that I could cook ANYTHING, honestly. The right tools and right technique are what are required. After that I could concentrate on seasoning and getting the food to the plate while it's hot (still a work in progress sometimes!)

[@joelslack2138]

Cool

[@cathyfield4765]

Thanks, I never noticed the door in uncooked canola, but have noticed it when cooking. I thought the door was coming from a cooking utensil. Naturally I was blaming the dishwasher instead of the canola. Thanks to you, I know better now.

[@Alsatia28]

Through a little trial and error, I developed a recipe for a good, plain base mayo to taste like or very close to Helman's. It's very good, but I have wondered about trying olice oil or whole eggs, or to drop the pinch of sugar. I don't think I'll bother now. This video answered some questions.

[@peggyunderhill601]

I’ve made my own mayo for years as I try to avoid the highly processed seed oils. I use a light tasting olive oil and my ancient Braun immersion blender. Perfect every time.

[@jonasberlin5594]

Completely agree that you have to smell your oil, that's why I never use canola oil, but when you heat up some oils the stinky part will evaporate. Smelling your oil is always a good idea and will tell you if you have had it on the shelf too long. If your oil doesn't smell the way you like, don't use it. Your nose it the most useful tool in the kitchen.

[@cameronmacdonald772]

I use 100g each: EVOO, MCT oil, and avocado oil; 1 tsp each: dry mustard powder, lemon or lime juice, and apple cider vinegar; 1/2 each: garlic powder, onion powder and salt; and 1 Tbsp of homemade sauerkraut juice. Apparently the SK juice helps to keep the mayo longer in the fridge, though it's rarely lasts that long anyway.

[@AnnHopy]

I use the yolk, extra virgin evo and avocado oil, mustard (like Dijon), lemon juice or some type of vinegar, salt, pepper, also as another viewer mentioned, I sometimes use whey from yogurt. I find my mayo last pretty long even without the whey. My problem is the left over whites. I do not like the taste of egg whites and only so many time consuming meringue cookies can be made. If anyone can help out with what to do with the whites it would make me so happy :) For now they are truly getting wasted and I just am not comfortable with that. Thanks for you video on this. Happy 2023 Holidays.

[@williamparker8318]

White Soda Cracker Pie. Mmmmmmmm

[@user-ep1ks2pq5r]

🔴 1. Most seed oils are high in polyunsaturated fats and pretty bad for you, that includes canola and sunflower. A good alternative is refined olive oil because it has very little flavor and is much healthier. Refined coconut oil is also fairly tasteless but you need to consume it at once because if you put it in the fridge it will go hard. 2. Incorporating a small amount of plain yogurt with live cultures will substantially increase the fridge life of your mayo. Yogurt is a natural preservative. 3. You can rescue any mayo that splits -100% guaranteed- by adding about 0.5-1% xanthan gum and blending. In fact by using xanthan gum you can increase the water content of your Mayo substantially without it getting watery and thereby reduced the calories and cost, if that's what you're looking for.

[@rdblal05]

this video is much appreciated. ill continue to make mayo occasionally one reason being.....b/c oil is so expensive. not a bad idea to use ingredients to have homemade but also have some store bought in the pantry/fridge

[@BrettVano]

Loved the video Helen. Thank you for your time and effort :)

[@katherinemaas6712]

Many years ago I used to make my own mayo, but I haven't for years now because I'm too lazy. But that didn't keep me from feeling guilty about it. Until I saw this video! Now I feel completely justified in using Hellmann's!

[@GeoQuag]

Have you tried Kewpie mayo? While quite different than Hellman’s, it’s the only alternative that I also enjoy.

[@andycope5601]

I use separated egg, melted butter, high quality Dijon mustard with seeds and lemon juice. Fantastic flavour with no after-taste, keeps for a week in the fridge and if you add the egg white to the mayo it spreads from the fridge. I've been making it for months with a cheap stick blender and never once has it not come out perfectly. Egg yolk, mustard and lemon juice in a glass container, slowly add the melted butter and make sure it's properly emulsified after each addition. That's it. Butter makes for an incredibly rich but moreish mayo. Adding the egg white after making the mayo can be done according to how spreadable you want the mayo. This is so much better than even the best of the deli mayos I will never buy mayo ever again

[@michaelratcliffe7559]

Your videos are always practical, fun and very informative. Thanks

[@ovenbird50]

Alton Brown said that if you make your mayo with vinegar, just leave the mayo at room temperature for 30 minutes before refrigerating. He says the acidity of the vinegar will, at room temp, kill off pathogens, so the raw eggs are safe. What do you think?

[@winiver77]

I loved the comparison with egg and egg yokes. I've always thought that the whole egg makes it better. I'm having trouble getting even your creamy result. Something is going wrong maybe its too much mustard or lemon! lol I'm gonna try again tonight!

[@Sholfo]

Thanks so much for the video, mayonnaise is a deep topic for experimentation and I am always fascinated with what people discover. Mayo at my house is a must. I usually use sunflower oil and a dash of an acidic olive oil as a base. Depending on the quantity and the quality of the olive oil it can really lift the basic mayo flavor up, similar to what lemon accomplishes, but with a completely different character. However, if you put too much on it, it won't be very good, so use it moderately. Definitely worth a try. Another thing I once tried was to make mayo only with egg white. It does work, and apparently is easier to emulsify than the yolk, and it would be a more direct comparison regarding the effect that the white creates on the final emulsion texture.

[@tracyg4783]

I use safflower oil and I also do the fermented method so that it’s fridge stable for a few weeks.

[@annchovy6]

I’ve always said it’s fishy and was glad that it was common for a lot of people to find it fishy. I like sunflower oil.

[@deang9061]

I don't cook with canola oil, I also hate the smell. But I do use it for an eco friendly chainsaw bar oil.

[@stevecagle2317]

Just discovered the channel and it's got pretty good content 👍 I keep Mayo in the fridge but Hellman's is stupid expensive at Kroger - more than Duke's. I'll keep whichever has the best coupon or sale price but if I'm making something that requires a lot of mayo like chicken, tuna, potato salads or slaw for a crowd, I make it with the Braun immersion blender using a whole egg and vegetable oil. Yes, I find canola fishy especially for deep frying!. For the mayo I add a couple of tablespoons of water to the whole egg and it thins it out and lightens it.

[@nygreenguy]

I am so sensitive to the fishiness of canola oil. I hate it so much! Thankful for this video for reassuring me I am not making things up!

[@irishcat5414]

Thanks for the information Helen! Yep, the proof is with your own taste-buds. I have always thought there was an slightly off smell in using canola oil, especially with baked goods.

[@lqr824]

Our canola is scentless here in Tokyo. The stuff I used to buy in Hong Kong had a very strong smell, that you could detect without trying to smell it! I haven't researched it but my guess is that rapeseed has a strong odor, that can be neutralized fully but some brands don't bother doing so, or doing so completely, and it may be that these smells leave when cooked anyway. Mayo stands out as one of the few uses of uncooked oil. (Also pesto and salad dressings.)

[@rosemary20001]

I use light olive oil, and I make it straight into whichever jar will fit my emersion blender. I like to add garlic powder or smoked paprika or chile or sometimes all three! I much prefer home made to store bought any day! - - - OH! Rice vinegar is the key~! Use rice vinegar instead of the lemon juice. It's fabulous!

[@karenorgan6203]

5:25 On the edge of my seat to know what emulsifying blender would serve me best

[@edmundpotrzeba6094]

My argument with you would be about the quality of the oil used in helmens in fact in virtually every mayo including the ones marked organic that I came across on the supermarket , vegetable oil , canola, oil rapeseed oil all considered unhealthy and usually about 75% . Which is the main reason I’m trying to make my own ,I would love to know what you think. Ps iv just read the previous comment so it’s good to see other people noticing this problem 👍

[@drkaplin98]

My mom's homemade mayo is unique- close to what Helen said as a basic mayo. She got it from her mom. It's the best with cheese on Ritz with tomato soup and my mom's homemade vegetable soup. Nothing better. I'm a chef that has had real Waygu...still not better. Thanks Helen, your vids are great.

[@sinisamilisavljevic8833]

I make mayo with just one yolk and a spoon of mustard, with no sugar, no garlic, no water, only a little salt and in the middle of making I add the vinegar. I use classic hand mixer, and I add oil slowly. I like to make mayo extra stiff, because we use it on bread as spread, not as dressing. Or we mix it with cream cheese and some pate to make a dip. Not with the standard sliced foamy bread, we use bread with "more substance" (French, Italian, German, Panera...)

[@mcNakno]

I tried making mayo with melted butter once, it was extremely tasty! It stiffens in the fridge however, and it feels like the structural integrity is ruined when reheating, so I wouldn't recommend making more than you plan to consume/use on the same day.

[@karenorgan6203]

Thank you for doing this, I’ll have to look at your channel for anything else that uses the immersion blender. Not good enough to justify, it’s true, but if the company eff around and find out at least homemade is not worse

[@SnowyAspenHills]

In the UK Canola is known as Rapeseed oil from the plant it’s made from, Canola of course being a trade association name. Yes it stinks, it smells like linseed oil which is used to make putty and when I was an apprentice I had to glaze hundreds if not thousands of windows so I associate Canola with putty. So many much nicer oils to use.

[@Sindrijo]

There is a lot to be said for experimenting with the acidic component, as an example the very popular Japanese mayo brand Kewpie uses barley malt vinegar for their unique tangy flavour. Also eggs are actually not mandatory, you can make an emulsion with just milk, oil and acid.

[@JulianChild]

If you have access duck eggs, the yolk is bigger and the white is less. There is more cholesterol in a duck egg yolk but there are also cancer-fighting compounds so weigh your priorities. I cannot bring myself to but rapeseed oil (canola) so I'll try it with avocado or other oils. Helen, Thank you for this. I'm still stuck on Julia's technique but I'm becoming familiar with Using machines over old school methods and it never occurred to me to use my immersion blender which, apparently, is a a more fool-proof method. Again, thank you!

[@BeyondIntention]

Even the American Heart Association has admitted that dietary cholesterol is not a nutrient of concern for overconsumption. Eggs have been exonerated. Eating cholesterol doesn’t raise your cholesterol, and cholesterol is a vital chemical in your body not a “bad guy”

[@kelleyleblanc5025]

Do you use duck eggs? I have ducks but don’t know if I should pasteurize them first

[@Alex-ck4in]

Cholesterol is fine and Rapeseed oil ≠ canola!!

[@JulianChild]

@@kelleyleblanc5025 Oh, I don't believe that's necessary. I've been using duck eggs for many years, fresh off the farm, and never even considered it and, obviously, the end products are noticeably richer.

[@JulianChild]

@@Alex-ck4in Wow! Aren't we educating ourselves! Yes, I am aware of the history of fats and cholesterol and the misinformation we've absorbed for the past sixty or seventy years. Impressive, encouraging catch. Thank you!

[@roospike]

Yes, thank you..I'm not crazy with a fish smelling oil, that and deep fried chicken just unpleasant smells to me. I finally switched to peanut oil and just never look back. Same thought process on homemade mayonnaise, I'll stick with Hellmann's I also use Dukes and Miracle Whip and they're all dependent on what it's being used for. ✌😊

[@hmmm..2733]

I love homemade mayo! Thank you for a lovely video!!

[@Rik77]

If you replace the egg with aquafaba then it lasts 2 to 3 weeks in the fridge. But obviously it tastes a bit different.

[@peterh5485]

I made mayo several times in a small food processor and never had success - never firmed up - so I gave up. Thanks for this emersion bender version to try.

[@markharrisllb]

When I first starting mayonnaise my greatest mentor was Italian so of course his preferred oil was EVOO. I tend to prefer main press olive oil as the flavour and don’t use sugar at all. I’m a boomer, taught with balloon whisk, either by hand or on a Hobart, and never thought to use anything else.

[@rpenm]

"Vegetable oil" is usually soybean oil, just check the ingredient label. I find all oils have some flavor, but soybean the most neutral. But I usually prefer the toasty flavor of rice bran or savory flavor of sunflower oil. I find canola is fishy but acceptable in most savory applications.