Homemade Mayo in a Vintage Blender

[@GaGirlGwen]

Thank you for this video!! This is how my grandma made mayo for her potato salads and pasta salads! No fancy emulsion sticks, no fancy oil! Just easy peasy💚💚

[@IWantToCook]

You’re very welcome! I’m sure those salads were delicious! Thank you for watching 🙏

[@vahidramezani8830]

thanks so much. I tried this with walnut oil and olive oil and just a bit of carnola for added complixty. I used lime instead of lemon. Fantastic.

[@IWantToCook]

Sounds delicious!! Thanks for watching 🙏

[@tashalee4294]

Canola is terrible for you. You may want to check that out.

[@jonathankruger6356]

A surprisingly quick and delicious recipe. I've just made a batch and tasted it and it's the best thing I've ever tasted

[@IWantToCook]

So glad to hear this! Thanks for watching and happy cooking 🙏

[@bellkins7433]

Thank you!! Made this today and will definitely be making again!!

[@IWantToCook]

Glad to hear!! 👍

[@roelhr]

Well done. I almost never buy mayonnaise, I usually make it at home. I started watching the video thinking you would forget something, but no, you used everything you needed to make it perfect. Thank you!!!

[@IWantToCook]

Thank you!!

[@HJKelley47]

That vintage Osterizer is a well made product.

[@IWantToCook]

Indeed! It keeps on chuggin’. 😀

[@libertykim6438]

Thank you. I’m going to try it with olive and avocado oil. They say it’s healthier. Thanks for the video.

[@IWantToCook]

That should be delicious! Thanks for watching and happy cooking :-)

[@lynnking2480]

Do i have to add the 1/4 cup of oil with white pepper or can i just skip it

[@tatianaduvall]

Very good recipe and explanaition! Did exactly how you said and turned out wonderful!😊

[@IWantToCook]

Thrilled to hear this! Thanks for watching and happy cooking :-)

[@lynnking2480]

Just made it it yurnwd out really good

[@IWantToCook]

Glad to hear! Way to go 🙌

[@brandonlasvegas]

😎

[@whatido1243]

My mayo looks a lot more yellow, does that mean not enough oil and mix?

[@IWantToCook]

Could be. Just experiment with the ratios. And in the end, if it tastes good to you, that’s what really matters 👍

[@janicebutler442]

This has to be more cost effective making it at home, You said to eat within a couple of days, is that necessary ? What if you can't , does it need to be tossed out ?

[@IWantToCook]

According to USDA guidelines, mayo such as this made with pasteurized eggs should be eaten within 4 days. As always, use your best judgment. Thanks for watching! USDA link: ask.usda.gov/s/article/Is-homemade-mayonnaise-safe

[@nellim9239]

If you look from above is it rotating clockwise or anticlockwise? Thank you

[@IWantToCook]

I believe it rotates clockwise. I mounted a GoPro to the top for one shot, and maybe it appears to spin in opposite direction due to the way it films?

[@lucybeaghen1869]

Going to try now! Ta

[@IWantToCook]

Hope you enjoy! 👍

[@BestYouTubeVids123]

will the mustard make it turn yellow?

[@IWantToCook]

Just a little, I’ve found. You can use less or omit if desired.

[@loualcaraz6497]

At what speed do you use the blender?

[@IWantToCook]

You’ll want relatively high for this. I’d start with at least medium and adjust higher if needed for the mayo to combine.

[@louisefromNY]

@@IWantToCookthank you

[@JamesWoolfordDesign]

Great info Ty

[@IWantToCook]

Thanks for watching!

[@NannaNeely]

Love, love garlic! How much garlic should I add to make the Aioli?

[@IWantToCook]

Start with a clove or two, taste, and add more to suit your preference. Thanks for watching and enjoy!

[@NannaNeely]

@@IWantToCook Thank you and I am here to stay!

[@rosariodel5888]

How many minutes to blender

[@IWantToCook]

That will depend on your blender, so blend for as long (or little) as it takes to come together. Generally speaking, it should be just a minute total.

[@jonathankruger6356]

So how long must it blend for

[@IWantToCook]

It can vary with each blender, but basically blend until everything is uniform and has a smooth, velvety appearance and texture.

[@louisefromNY]

Hi. Great video. Was this 1.25 cups of oil? This was the best video that I saw all day! These are the same ingredients that my English grandmother always had whenever she made Mayo. She made it out of an using mom’s blender from the 60s and I own an old blender. I will be a fan of yours forever.

[@IWantToCook]

Thank you so much! Yes, that is correct: 1.25 cups of oil in total. Start with 1/4 cup to begin the emulsion, then add the cup in gradually to bring it all together. Cheers! 🙏

[@davidfulton179]

Mayonnaise can be made safely with eggs produced under EU laws. The EU has strict regulations regarding egg production, including hygiene standards and the monitoring of salmonella. Eggs that meet these standards can be safely used in mayonnaise and other food products.

[@IWantToCook]

Good points. Here in the U.S., eggs are pasteurized. And unlike in Europe, they are sold refrigerated rather than simply on a store shelf. Cheers!

[@lanalavrenyuk]

Sunflower 🌻 oil works great

[@rebeccanewell3449]

Men is still liquid WTH 🤦🏼‍♀️

[@IWantToCook]

Sounds like it didn’t emulsify. You can try adding touches more of ingredients and/or blending longer. A little mustard might help, too, as it acts as a binder.

[@rikumajumder1558]

Hire an Editor. You have the info but you need to apply to the formula of KZbin. That is the sad reality whether you are informative or not. Just be more entertaining.

[@IWantToCook]

...Quickly Googles "formula of KZbin..." lol. Hey, thanks for watching and your opinion. I'm a one-man show at the moment and still have lots to learn. Onward!

[@hippopond1]

Disagree. I think he did fine.