Christie Morrison makes Easy Homemade Mayo from the Recipe Box.
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How does Hellmans make good Mayo with Olive oil?
Most commenters seem to be excited that they've finally found a use for there stick blenders.
Give quantity of each ingredient! Damn!
my Godmother used to make this in her Hamilton Beach blender and put it in a Hellman's jar. I thought it tasted better than Hellmans!
Nice video. I always use light olive oil so the mayonnaise won’t have a strong taste. I use the whisk method since I don’t have a blender or food processor and it still come out great. The only ingredient I don’t use is sugar due to health reasons.
Measurements are missing
Dang…lost me a vegetable oil
What are the measurements?
I tried many times but nothing good it's coming up like wellow water 😔🤮
What am I doing wrong? I made this recipe twice, and it turned out great. Then, the last two times, it turned out quite runny. Any advice you can give is greatly appreciated!
Up to a week???? With a raw egg????
It's pretty easy to find literature on the subject written by specialists and experts, molecular cooking and even biologists who say that it's dangerous to keep a house made mayo more than 24-48h especially if some criteria didn't get respected like suffisant acidity, clean (almost sterilized utensils). Salmonella is a serious threat in such food preparations. That's why for exemple that the french health organization is urging restaurant professionals to not keep their mayo more than 24h I think.
How do you make mayo that is half-recipe due to finished product being good for only ONE WEEK in fridge? My food processor is the small variety.
Just wish it could be kept longer than a week.
Okay, now please show us how to pasteurized a whole raw egg so we don’t get salmonella food poisoning when making mayonnaise using a raw egg. Chicken eggs area common source of human food poisoning with Salmonella. They can become contaminated by two routs: fecal contamination of outside of the egg shell and transovarian transmission inside the egg shell from an infected chicken.
Are there any reasonable methods or ingredients to make it last longer in the fridge?
Я думаю, что тут нужен спортзал, а не майонез.
I make mayo in a jar with a stick blender. I put all the ingredients at once, including the oil. It's no fail every time.
I never add sugar when making mayo.
What if you use coconut oil??
What about salmonella?
ATK,,,Hello CHRISTENE,,as I DO NOT USE EITHER CORN , OR VEGGIE OIL, how about GRAPESEED,,OR AVOCADO OIL ? Thanks 🇺🇸🇺🇸🇺🇸🇺🇸
I never use olive oil for mayonnaise, mostly because it can alter the taste. Better to use a more neutral sunflower or peanut oil for that in my opinion. I also make my own mayonnaise just using a spoon, as that's how I was taught to do it when I was a kid. You can substitute the vinegar with lemon juice, or just up the dijon mustard quantity a bit. Also, if you just use the yoke of the egg, your mayo has a gorgeous yellow color instead of white.
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I love mayo so much. I eat jars by the week.. I have never ate homemade .. I would love to try but am so afraid of raw eggs and pasteurized eggs.. . can you show us a cook egg mayo recipe please.