Adding this one ingredient to homemade mayo changed it all! | EASIEST DIY MAYO

Learn how one simple ingredient can transform your homemade mayonnaise into fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo.

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#mayo #mayonnaise #fermentedfood

[LifingOutLoud]

My husband is a French trained chef. He said that heavy mayonnaise is made with the yolk only...also known as aioli. When you add the egg white it is then called light mayonnaise. It is because the egg white acts as an emulsifier and traps air in the blend giving it a stiffer, lighter result. Light mayo is better for making remoulades as minces and chiffonads will stay suspended in the mixture and not sink or collapse the mayo. Regular mayo/aioli is better for richer and only do well with dry or fresh chiffonade herbs. Minces tend to bring too much liquid breaking it down.

[rosezingleman]

I love homemade mayo and have noticed that when I turn my leftover mayo into Caesar with fresh grated parmesan that it lasts a LONG time. My guess is that the cultures in the cheese function as an inoculant. I keep water kefir brewing on the counter at all times to add to all my stuff pretty much and add a tablespoon to every ferment. Also, mustard is an emulsifier so if your mayonnaise breaks, adding another spoonful of any mustard—even dry—will help it along very fast.

[rawkfist-ihnk]

Take an immersion blender, throw a couple eggs in a skinny container, put some salt, and add avocado oil until desired consistency. Takes like 20 seconds and avocado oil is way better than the soybean and canola oil crap in store mayo. Tastes better too

[heathermichelle]

Your joy is contagious! The sheer warmth that shows through even an iPad screen feels so authentic. Jesus shines brightly through your channel. Thank you for sharing!

[genboyer]

Aloha y'all, I've been making immersion blender mayo for years and years, and never had a batch go bad. Of course, I make smaller batches(a cup of oil) so it's never around long enough to go bad. I use a cold egg, safflower oil, tablespoon of apple cider vinegar, juice of 1/2 to a whole lime, salt to taste. I reserve the acid liquids until after I have emulsified the oil/egg. Takes 5 minutes in total. I put right into the fridge and it keeps until I finish the jar. Cheers!

[RV-there-Yet]

Oh my stars~ this is brilliant!💡🌟Cannot believe I'm 57 yrs old, been an avid cook for over 40 of them, & have not ever heard of this?! It wasn't until the price of store-bought mayo got so high that I began wanting to make my own. As you said though, only small batches at a time~ so how wonderful is this for us big batchers.
I'm super excited...& so grateful, THANK YOU for sharing this with us dear woman~ Yay!🎈

[amyhepfner]

My husband was always worried about homemade mayo, but he loves this mayo, and it doesn't upset his stomach. Thank you Carolyn...I make this all the time now.

[bevjane]

Terrific to add fermentation to your mayo recipe. THANK YOU. I normally buy 15 ounce container of mayo made with 100% pure Avocado oil which lasts me about one month, very tasty but it is expensive. If I made my own (without the fermentation), most of it would get wasted, so I am thrilled to learn your method! The only thing I don't care for is your choice of grapeseed oil as it is not a healthy fat due to high Omega 6 (inflammatory). For your own health, consider cold pressed pure oil with high Omega 3, such as avocado oil, macadamia nut oil or evoo ..

[fishnlady]

Just thought I would advise everyone to follow the amounts of the brine and lemon juice carefully. The lemon juice and the active good bacteria in the brine or whey are important to keep the product from developing botulism while sitting out several hours. Concern with storing garlic in oil is that garlic is a low-acid vegetable, which makes it ideal for culturing Clostridium botulinum, the bacteria that causes botulism. As long as the bacterium is exposed to oxygen, it cannot develop the spores which secrete the toxin, so garlic itself is perfectly safe. However, when garlic is placed in oil or fat, an anaerobic environment is created, and if the bacteria is present, it can cause botulism in anyone who consumes the product. Thanks for your safe recipe that I am going to try.

[marymaryquitecontrary]

I was noticing those lovely lemons & wondered if you use your rinds.
I always save my left over citrus rinds to candy later. I slice up & freeze them & when I have a bunch I candy them. Candied Lemon Peels taste just like Lemon Drops. Candied Orange Peels are delicious & dipped in chocolate they make lovely homemade gifts...

[naturekins]

I have made home make mayo for years and LOVE the idea of adding a ferment to it! Great tip.

[therookiemomma]

I also wanted to add that if you want a higher yolk to white ratio, use duck eggs. They work wonders in cake / ice cream recipes! I bet they would be great here.

[kim_]

This video came at the perfect time!! I was looking for a mayo recipe. And l didn't know about the fermentation aspect.
Thank you so much!! 🙏

[auntiemsplace]

Wow! You are a really good teacher! Thank you for this recipe - can't wait to try it. I have never been successful at making homemade mayo. Now I know why I'm glad I got an immersion blender - that will help so much!

[yourstruly]

💫 Oh my what an awesome tip‼️ I too found much of my homemade mayo often wasted because with only my hubby and me in the home these days we just couldn't go through a full cup each week.
Hallelujah for fermentation!! 🥰👍 Thanks Carolyn !!! You've just saved us lots of pricey oil $!! And have added much to our gut health journey. ❣️❣️❣️

[heatherk]

I've wanted to make homemade mayo ever since watching Meg Hollar 3 years ago! But I learned today its only good for a short time, THANK YOU! it's just me and it wouldn't get used up very fast. This is perfect 😊❣
And the additional ingredients sound amazing!

[kristen]

I love this channel so much! My husband loves the Dagwood sandwiches I make for him every day! I’m about to up my game! Thank you so much!!

[melaniesmids]

I was thinking you had a flavour enhancement by the title ...but this is so much better ! I am so happy to have my homemade mayo last longer . Thanks so much !!

[someonesdaughter]

I just made some today using your recipe with kombucha tea and it turned out very good.
This is one for my recipe folder.
Much appreciated!

[paulaedens]

I've made homemade mayo a few times but got tired of throwing it out if I didn't use it fast enough. I will definitely try this.