How to make Mayonnaise ( 3 METHODS ) | Recipes Are Simple

A look at how to make Mayonnaise at home. Nothing like homemade fresh Mayo for your salads and sandwiches. Mayonnaise is an emulsified sauce. Egg and Oil is added in a manner, that allows it to mix into an emulsion. Follow this recipe video and you can make Mayonnaise in a blender, Mayonnaise in a mini processor or Mayonnaise using an immersion blender. Let's see how!
All three methods use 1 large egg and 1 cup salad oil...

[@fredkellykiggundu4584]

Thank you 💕 so much for this brilliant opportunity. I think I would prefer the immersion blender. Fred from Uganda.

[@7043nz0_h]

Crystal clear. Simple and easy. I'll try this out tomorrow.

[@ashley7677]

I prefer the immersion blender! First attempt was amazing. Never knew I could do this with an egg.

[@Recipesaresimple]

Great to hear!

[@masterb5683]

How does it taste like please?

[@percyhawkins716]

@Vanargand I live too far from the Hoover Dam to go get one!

[@percyhawkins716]

@Vanargand You said to get a dam wisk. I don't live anywhere near a dam! The only one I know is the Hoover Dam and that's too dam far!

[@kulusumugamisha4017]

Always list your ingredients down and the procedures to enable us pic you proper.

[@trrealityafterchemotv8295]

Tks for sharing this recipe tutorial with us

[@marywookey9089]

" Man cannot live by bread alone. He must have mayonaise"😋 Im making me some emmersion blender mayo today! 🙌

[@lotzchannel4582]

Thanks for the info, now i`ve learned a lot. Homemade mayonaise is my favorite sandwiches💝🎁🏀🎾🍗🍟🍔🍕

[@philoskitchen]

Well explained perfect preparation superb 👍

[@rak6668]

Thanks for the awesome video. What preservative can i use to make my mayonnaise last longer like 6 to 12months and quantity? Thanks

[@Recipesaresimple]

Homemade mayo is not recommended for longer shelf life like store bought. To preserve mayo without chemical preservatives you're going to need to drop the pH. That usually means more vinegar, which is also going to alter the flavor. Now, you can experiment with quantities but you're still going to be altering the flavor. To counteract this you're going to need to flavor your mayo more strongly. Flavored oils are a way to do this, so are herbs and spices. Most commercial mayos have added sugar to offset the increase in acidity. At some point though you're going to have to quantify how much preservation you get out of a given vinegar concentration. In commercial mayonnaise Sodium benzoate and potassium sorbate are commonly used alone or in combination to control the growth of yeasts, molds and bacteria in mayonnaise-based products (2,10, 12, 14). The activity ofthese preservatives increases as the pH of the product decreases due to the formation of undissociated acid However, I can not recommend the usage of these .

[@mariawong3625]

thank you so much for sharing this,

[@mariahenne9244]

This is a great video for those of us who prefer home made in order to control& know what ingredients are used for health reasons

[@janejavate5730]

Thanks for sharing great recipe and the methods of doing it...I did it and it turns so yummy...😊

[@justaddmusclecom]

Homemade tastes so much better yummm.

[@mariawong3625]

thank you so much,for the lecture and time,now I can make 3 different mayonnaise,thanks to you.may God bless you and your family always.stay safe.

[@cookinghouseofdipty9713]

Really very nice

[@you2449]

Best directions ! I tried and failed a couple others. But Even I couldn't ruin this one.

[@chunglebuster7113]

God, I love mayonnaise. I can't go five minutes without a spoonful. I don't just crave it, I need it. I will refuse to do anything, including breathing, if I haven't had my fix of mayonnaise withing the last five minutes. This videos reminds me of that crave. I don't know why, but god does the urge to inject raw mayonnaise into my veins is strong, so strong in fact I'm going to do it right now. Bye.

[@jademckenzie212]

My strange addiction..... we got a perfect match

[@candican9853]

🤣🤣🤣

[@percyhawkins716]

@@jademckenzie212 You two should get married! A match made in Mayo-Heaven!

[@induripushpa]

Hi first like

[@rjlp128]

Using the immersion blender produced the thickness I had missed using other methods. ‘Preciate ya

[@nerisalobo]

i prefer using the immersion blender

[@tinabaibe8932]

Oh my God am gonna stop eat mayonnaise coz i din't know there is to much oil like that🤔🤔🤔

[@Recipesaresimple]

It is after all a condiment. :) use less.

[@kiwinykiwiny4977]

Yes and it gonna become of it if less oil so can eat but not often

[@percyhawkins716]

It's ok if you use safe oils like avocado or olive or coconut. All the other oils are inflammatory and bad for you.

[@nerisalobo]

i prefer using the immersion blender

[@ird4489]

First! Btw, looking at how mayonnaise was made left me with one big question. Is mayonnaise categorized as raw food? Does the one they sell at the store also raw but have preservative?

[@Recipesaresimple]

Thanks. Mayo uses 'raw egg' . Mayo is not 'Raw Vegan' as it contains the egg. There are eggless versions though. You can use it in Keto diets just skip the pinch of sugar in that case.

[@ird4489]

@@Recipesaresimple I see. Thank you ≧∇≦

[@AfzalKhan-hn4fj]

BEST.BEST.BEST.👍👍👍👍👌👌👌👌

[@cjcj6945]

I make mine with 2/3rds cup avocado oil & 1/3rd cup extra virgin olive oil...I also add a half teaspoon of onion powder... with of course the brown mustard, egg, apple cider vinegar & pink Himalayan salt👍(using same measurements as yours) turns out great using the immersion blender!😋

[@porasanklesaria3979]

Very nice video

[@mujahidpasha4448]

Very nice and simple, we will try. Bye

[@kamauwikeepawikk9520]

Thank you. We go through a lot of mayonnaise, this is so simple so now I'm going to use the last method. I too like mustard and lemon in many things. Thanks again.

[@brianjacobe4067]

The only fail-proof blender mayo on youtube, thanks for sharing, btw can I use canola or other vegetable oils?

[@Recipesaresimple]

Thank you so Much! Yes flavors just vary.

[@milabueno5823]

Can i use stand mixer in making mayonnaise?

[@ceciliaelizabethjoao4306]

Thanks for sharing ur 3 ways of making mayonnaise

[@winiver77]

I keep getting a browny colour mayo which I hate. I use this dijon mustard but I see you use a mustard power I'll try that! |I have the immersion blender so I'll give yours a go! ONE DAY I'LL GET THIS RIGHT !

[@Recipesaresimple]

Using Dijon mustard,the color will be darker… and some varieties of Dijon mustard are really dark. You can also omit the mustard altogether but most store bought mayo contains some mustard … I’m confident you will perfect it soon!

[@winiver77]

@@Recipesaresimple Thank u!!

[@catherinerheeder8156]

Wow,never knew its so easy making Mayonaise👍😊thanks for sharing these recipies🍋🥚👍

[@seanpatterson186]

Made mine it was very very yellow think it was the free range yolks so orange and beautiful . but it was excellent turned out lovely

[@Recipesaresimple]

Mostly because of your eggs. Some mustard is also very yellow and if you added a bit too much... happy you had good results! 🌹

[@jorfil4081]

Thank you, I just made mine and it turned out really good, I followed the third recipe. Keep posting 💐

[@Achinxoi]

I've never been a fan of storebought mayo. One recipe that is a huge hit with all my friends and family is using an equal amount of olive oil and pine nut oil, sub regular salt with himalayan pink salt and add shaved black garlic, a dash of powdered black truffle and chili flakes. The black garlic adds a sweetness without the actual sugar and it's probiotic.

[@adrienneklein3614]

Submerger blender 🤗 amazing 😊👍

[@charityentsie4072]

Can i use any other oil like olive oils n coconut oil apart from sunflower oil?

[@TheRadioAteMyTV]

Other people praise olive oil, while some say extra light oil, so yes you can.

[@percyhawkins716]

Avocado oil is best and very healthy.

[@agriculapnarte7763]

wow

[@mamasvlog7414]

Thanks for sharing my new friend

[@keziajiao9306]

Very helpful. Thank you.

[@Recipesaresimple]

So glad!

[@kashfiatasnim7079]

Accha milk ar porimanta bashi hola ki use korta parbo

[@francinewade3962]

Yes I will definitely try that mayonnaise and I like your blender where can I get one of those

[@Jackofalltrades1408]

I used to have a Bosch!

[@SumisHOMECHEF]

Really perfect one,😋

[@tombehram394]

The simplest way of making mayonaise are eggs, oil(non fat) and lemon juice then blend it. This is the standard taste.

[@samsien9105]

Thank sis , my first attempt is fail i put too much oil.

[@Recipesaresimple]

You end up with ‘broken’ mayonnaise when too much oil is added or oil is added too fast. It can be fixed by taking a small amount of the broken mayo into a bowl, adding a little vinegar/ lemon and beating again till it starts to thicken then you can add the remaining broken mayonnaise in a thin stream and it will fix it. It may take a bit of practice but making mayo is really simple 👍👍❣️

[@sumofme1]

Can you use a hand mixer with the wire whip attachment?

[@Recipesaresimple]

I have tried. it didn’t work as efficiently for me

[@lavinamathias2521]

Thanks a lot for your recipe. I read and did exactly as you said with the third method and it turned out very very nice. I also added mustard paste to it.

[@RetiredSchoolCook]

VERY NICE VIDEO THANK YOU

[@oleyme7742]

Done subscribe

[@MiguelPerez-if8dq]

For how long can I keep it in the fridge?

[@Recipesaresimple]

2-3 weeks if kept closed and kept propery.

[@conniedavis4751]

I used the the mini processor and it turned out perfect and was much easier than the immersion blender!👍

[@taurus402001]

The third one is the best

[@srlourdumarysjt2810]

Thank you

[@Lifequek]

Can I use all lemon juice n not vinegar

[@Recipesaresimple]

Yes fresh lemon 🍋

[@sarahwinchester6514]

You simply used different types of blenders with the same recipe :-/ I thought this was be 3 different methods using different ingredients.

[@Recipesaresimple]

Yes it is referring to gadgets ( 3 methods ) but there are also slight differences in ingredients like omitting / adding cayenne, paprika, mustard . ❤️

[@eliasluis6035]

No need sugar, very good 😁 👍 👌

[@mariebowling6702]

Thank you.

[@ferdinandpio9535]

good demonstration, informative andeasy to understand.

[@glenndanan5342]

My first attempt became watery ( I used blender)

[@amoondria]

Same lol :)

[@rhmmwkch2415]

Mine didnt come out good😥😥

[@Jane-ez7yl]

You need that high speed

[@thefourrrrrsthrifting]

Thank you for sharing your recipe I wanna try it

[@sriyaniperera4435]

Beautiful nice Thanks

[@julieborg5943]

THANKS A LOT

[@VaangaRusikkalam]

super recipe dear

[@Eris_Strife]

I'm getting an immersion blender. I tried this by hand with a whisk and not only did it turn out horrible, my arms are now limp spaghetti. It came close, but never wanted to set. I just couldn't get it beyond the consistency of liquidy ranch dressing. The taste was ok which can only be improved and I am trying this again when I get the right tools. Whisking sucks...

[@Recipesaresimple]

Whisking is not for everyone. You need a 💪strong wrist and it takes some speed and effort. Plus for first timers , best to make a smaller volume to start with. Immersion blender works perfectly you can season to taste.

[@dddrockies]

I do not use seed oils. Use 1/3 olive, 1/3 avocado and 1/3 coconut oil.

[@rickybelardo9975]

Hi, thank you for sharing. Need to try the last part.

[@odyody502]

Please how come the mayonnaise we buy in store stays up to one year and more? Which Preservatives can be added?

[@Recipesaresimple]

There is 2 regular additives used in commercially made mayonnaise : • sorbate de potassium (conservation) • EDTA de calcium disodique (antioxydant) Salt and citric acid also help in preservation. In homemade mayo vinegar is the best It provides acidity to deliver a low pH which is the primary means of preservation. Do note that although a shorter time is recommended for storing home made mayo, it can easily last longer if stored properly.

[@emeldagoodridge4022]

I am happy for this recipe, great. THANK YOU

[@leonardhueitt9773]

The first round before watching your video, I used the ninja food processor and I kind of over did it. But the second round I used the immersion and I like that one better. It definitely turned into mayonnaise for sure! Though, I will do the processor again to see if it will turn out like the use of immersion blender. Thanks for your help.

[@Recipesaresimple]

That's great! Thank you.

[@rhodaetsu1640]

The one I made was watering not thick, I used hand mixer

[@virginiabonifacio3115]

I want no mustard

[@zubaeerahmed1139]

Use paprika instead

[@akosuaasiedu9592]

How long can one keep this in the fridge pls?

[@Recipesaresimple]

1 week very fresh.2 weeks if stored very tightly without frequent opening and handling.

[@folukeasanso9104]

How can it be preserved like the normal ones ma

[@栗田美佐夫-p4k]

Great 👍

[@haruka6725]

I was talking with a friend about mayonnaise and were I usually buy Hellmann's I had recently tried Heinz mayonnaise and found that I liked the tangyness, obviously they use there brand of vinegar and perhaps thats what makes Heinz brand so special in comparison to Hellmann's. So you added lemon juice near the end but could you add more of the same vinegar as previously used? And, could you substitute paprika with powdered vinegar to the mix?

[@Recipesaresimple]

Yes those changes work fine.

[@haruka6725]

My friend brought up a good point so I thought I'd ask it here. So which oily is the least likely to leave an oily taste in mayonnaise? Or at least leaves a tolerable oily taste? My next question is, is powdered vinegar an emulsifier?

[@jovesolijon7235]

Is it okay making homemade mayonnaise using electric mixer? 😁

[@Recipesaresimple]

Yes but most likely you will need to Amke a larger amount . Not a good idea if you are Making forHome Purpose 👍

[@kathleennorton6108]

Is it easy to find pasteurized eggs? Are they costly?

[@Recipesaresimple]

They are available in most good supermarkets . They are found in the chilled section. Perhaps a bit costlier than regular eggs

[@ishqveer8974]

Is mustard optional

[@Recipesaresimple]

Yes

[@evelyngomiyar7742]

Mine didnt become mayonnaise cause it was very watery, what could be the problem please?

[@Recipesaresimple]

If mayonnaise is too runny it may because the eggs were too cold. If it has split or is too oily its probably die to inaccurate measures or pouring in oil too quickly. Sometimes adding and extra egg and blending again will quickly solve the problem. Also make sure thhe blender is dry before starting.

[@azizurkhan1153]

Excellent vedio presentation. Hand emulsifier method is easy and quick. Thanks for sharing.

[@okolosijoseph4445]

What is work of lemon juice in the process and can you make the mayonnaise without lemon juice and vinegar?

[@radhaisampath8227]

Perfect.👍Yummy mayonnaise is ready. Let me try today itself. 🙏

[@Recipesaresimple]

thanks dear.. hope to see you again!

[@induripushpa]

Nice cooking

[@ShariqMKhan]

How to preserve for long duration

[@Recipesaresimple]

If stored carefully using dry utensils and tightly closed and kept chilled it lasts a month.

[@EngrLethA]

thanks for your video. I prefer the purple cup method ( emulsion blender) which looks thicker... 🙏 💕

[@truelovekitty4947]

Hi in some videos I see thay they just put oil right away. I mean not slowly. Then they just blend it. Will that have a difference with the methods you shown? If yes, what? Thank you.

[@Recipesaresimple]

Yes. It will separate if not immediately then a while later. It will not have the right amount of emulsion if added all together

[@truelovekitty4947]

@@Recipesaresimple aw alright thank you for enlightening 😊

[@raselbenyamen9025]

Good content nice tips I try this make mayonise

[@rosannemays5211]

Will try with immersion blender

[@Gatorelf]

you had the best video :) I will be using the emersion today, bought it just for this

[@pamcyojesi6578]

Pls how can you best fix a melted mayonnaise and get it to be very thick still?

[@ceciliafernandes1759]

How to get thick consistency

[@florincoter1988]

Hand made (no machines) mayonnaise does not flow. And it takes more than 3 minutes to make it!

[@odyody502]

Thank you so much

[@seanditch4419]

what on earth is a "cup" of oil? i have loads of cups and they're all different sizes?????

[@Recipesaresimple]

240 ml

[@seanditch4419]

@Recipesaresimple 240ml? Wow that seems like a lot? Thx

[@eliasluis6035]

If we put little garlic,

[@ladykenja2700]

- Thanx a million 4 sharing,

[@Poppi_Weasel]

What happens if u don't have Paisturized Aiggs??

[@velmadavis9603]

The number 3 i like

[@TheRadioAteMyTV]

I keep hearing how important it is to have the eggs and other ingredients at room temperature. They say cold eggs will fail.

[@istudios225]

You brought up a very good point. Although I have not tried making my own mayonnaise, but I will soon, I totally disagree that cold eggs will fail. In fact, cold ingredients are *necessary* for anything that needs to be whipped. Think of whipped cream or meringues, which will fail if ingredients are too warm. Cold temperatures make oils and other liquids, such as eggs, more viscous or 'thicker', thus making it easier to incorporate and hold the air bubbles within the emulsion. Room temperature varies widely in different climates and seasons, so, saying room temperature is a mistake. I shall be using my ingredients straight out of the fridge to make this mayo. I would even chill the oil for making this. If ingredients are cold, I don't think it is necessary to add the oil slowly. Mayo is kept in the fridge to keep it together. If left at room temperature, the oil will melt and separate from the other ingredients. Excuse me for saying, but I think too many people just parrot one another without a clue about what is actually happening about what they are doing. BTW, kudos to Recipes Are Simple! Excellent video!

[@TheRadioAteMyTV]

@@istudios225 Your comment would do better independent of mine. I have made the stuff several times now and did the luke warm - room temperature ingredients with success each time. Apparently the key emulsifier is the mustard, according to one "sure fire" recipe, that has been sure fire for me.

[@brayardsestatetra4486]

@@istudios225 ùù⁷

[@istudios225]

​@@brayardsestatetra4486 Sorry, I can't see your emoticon. I just see a double ù with a superscript 7.