Homemade Mayonnaise

[@twylie2590]

I have been making my mayo for decades, from before the time of stick blenders. Instead I use my half a century old VitaMix with smoothly increasing speed control. I add the egg and condiments first and then I pour in the oil in a narrow stream, gradually increasing the speed. At the end I blend it, whip it, until the desired consistency. In my experience, the thicker it will be the longer it can last. Mine can almost be cut like softened butter or most margarines. But I cannot really test to see how long would it last because we use it up quickly in sandwiches, home made spreads and salad dressings. .

[@foodprepguide]

Thank you for the tips! 🙂

[@pennykimball4446]

Thank you Looks easy

[@VagabondBird]

I used a similar recipe. Difference was 3/4 cup oil, 1 room temperature egg and it didn't call for vinegar. I used avocado oil. I put the egg in first and made sure it was settled on bottom before starting blender. It was very thick and made just enough.

[@foodprepguide]

I’ll have to try that! Thanks for sharing. 😊

[@jazzjacks8831]

I make mine with melted butter instead of oil. I don't like that oily feel in my mouth, but with butter it's super tasty.

[@foodprepguide]

Interesting! I never would’ve thought to make mayo with butter. Thank you for sharing. 🙂

[@rockyusa2012]

Great for when I do run out and I don't need to run to the store.

[@paccur1252]

My friend made me some last week.. was a little thin.. but delicious.. but l will sent her this recipe

[@carolhesterberg7526]

I measure the oil carefully (1 cup exactly) and blend until it is thick enough. Perhaps you didn't blend long enough? My recipe does not call for vinegar either, just the juice of one lemon ( about 2 tbsp). Perhaps adding both makes it thinner? I like the idea, though, of adding some vinegar!

[@richardhatfield915]

Thank you 😊

[@sueyates3555]

Thank you so much for this recipe. I’m definitely gonna try it.

[@foodprepguide]

My pleasure! 😊

[@carolhesterberg7526]

When I make my mayonaise, I only use 1 egg and use light olive oil. I am careful to measure the ingredients and if I'm not going to use it in 2 weeks, I ferment it at room temperature for up to 24 hours with 1 tbsp of whey protein so that it will keep for 2 months in the frig. My recipe is very similar to yours, but does not call for vinegar.

[@twinfin8571]

Is the whey you use a powder or liquid from whole cultured yogurt or raw milk?

[@foodprepguide]

I’ll try one egg next time and see if I like it better. Great tip about fermenting! Thank you for sharing. 🙂

[@carolhesterberg7526]

@@twinfin8571 It is a powdered whey protein and you only need one tablespoon.

[@carolhesterberg7526]

@@twinfin8571 It is made by Natural Force and is organic, grass-fed whey from humanely-treated cows. .5 grams fat per scoop. A bit expensive, but it lasts about 2 years.

[@carolhesterberg7526]

@@foodprepguide I think our recipes are almost identical except for the number of eggs and the vinegar used in yours.

[@jacquiesuper2200]

So helpful. We don’t use alot of mayo but next time I make tatoe or macaroni salad I’m trying this. Looks yummie. Thank you

[@foodprepguide]

Yes! That’s where most our mayo goes - pasta salads, tater salad, tuna and egg salad, etc. 😋

[@danaridings6387]

I have been scared to make mayo! I am trying it tomorrow morning first thing. Can’t wait to try it. I actually have an antique mayonnaise blender bowl, hand crank.😮 maybe that’s why I have been scared. Lol

[@foodprepguide]

A hand-crank mayonnaise blender bowl?? 🤯 I’ve never heard of such a thing! Lol

[@danaridings6387]

@@foodprepguide if I could post a picture I would send one. It is really neat.

[@danielledunavant3146]

I have only made mayonnaise once and it poofed up so much it came over the sides of my pint jar. Maybe my motor was on too high? I don't know! I had to add a half a teaspoon of sugar to it for my taste.

[@conniechidester2407]

Will it keep like store bought?

[@carolhesterberg7526]

When I make my recipe (very similar to this one), I ferment it at room temperature with 1 tbsp. whey protein for up to 24 hours. It will keep 2 months in refrigerator. Unfermented, it only keeps about 2 weeks, I believe.

[@bgatlin5918]

Not as long, only a couple weeks.

[@foodprepguide]

No, it doesn’t. Like others have said, it’ll last about 2 weeks in the refrigerator. 🙂

[@joannjohnson62]

@@carolhesterberg7526hello Carol: fermented; how is the taste, does it taste like Mayo when fermented? I’m new to this channel and enjoy the videos. Thank you.

[@carolhesterberg7526]

@@joannjohnson62 Yes, it tastes the same as the unfermented mayo. The fermentation does not affect the taste, but makes it keep longer.

[@cindysmith5351]

What about the raw egg and health?

[@foodprepguide]

Most store-bought mayo uses raw eggs. 🤷‍♀️ We use eggs from our backyard chickens. We know how old they are, conditions in which they were laid, how clean they are, etc, so we’re comfortable using raw eggs to make mayo. 🙂

[@duotone69]

For people like myself who have to worry about raw eggs you can pasteurize them with a Sous Vide.

[@foodprepguide]

Interesting!!