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

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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.
For the written recipe and step-by-step instructions, visit the blog post here: homesteadingfamily.com/fermen...
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#mayo #mayonnaise #fermentedfood

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24 июн 2022

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Комментарии : 1,6 тыс.

@LifingOutLoud 2 года назад

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.

@UpLiftingHomeCooking 2 года назад

Thank you…wonderful to know!!! ~ Carol

@snowbird6855 Год назад

Wow, thanks for that expert information!!

@Snappypantsdance Год назад

Wow! I can’t believe that you remembered all of that!

@giancolabird Год назад

Thank you. I did not have any idea.

@rnupnorthbrrrsm6123 Год назад

@@davidospina5216 stop trolling !!! You need to repent of your evil ways and seek Jesus, he will forgive you and change your heart, you can be a good person and with that God given goodness you will be happy from within !!!!

@rosezingleman5007 2 года назад

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.

@donnagarcia4541 2 года назад

Thank you for sharing your wisdom!! 👍❤️

@thesmiths629 2 года назад

I will try the mustard trick. Thank-you

@Earthy-Artist 2 года назад

Good tips,thanks!

@debster1073 2 года назад

Hi there could you tell me what you mean you have kefir brewing on the counter? I haven’t made kefir but how do you have it going on your counter please?

@elainep8873 2 года назад

@@debster1073 she said water kefir. Not milk

@fishnlady Год назад

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.

@itsshepherd5618 Год назад

Would it be better/safer to add the garlic *after* the mayonnaise mixture has fermented on the counter, immediately before putting the container in the refrigerator?

@emilye709 Год назад

Very odd idea, considering garlic is a very potent antibacterial.

@terrythedad7240 11 месяцев назад

I’m curious/confused about this cuz Lebanese toum is a STRONG garlic mayo and it lasts a long time in the fridge. It’s basically garlic, oil, bit of lemon juice, salt and maybe a touch of water to make it more fluffy.

@electricwheelchair 11 месяцев назад

Thanks for that comment. I was just wondering if the mayonnaise would be acidic enough to keep the spores from turning into the bacteria.

@Kali08012 11 месяцев назад

Ok, I have used infused garlic oil for colds and when my child was too young for other remedies. It is topical, I’m curious now whether or not that is safe.

@rawkfist-ih6nk 5 месяцев назад

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

@heathermichelle8187 2 года назад

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!

@kated4359 Месяц назад

So well said🌺

@genboyer Год назад

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!

@alvareo92 10 месяцев назад

Is the ACV raw by any chance? ;)

@genboyer 10 месяцев назад

@@alvareo92 - your preference...I buy what is on sale.

@alb91878 7 месяцев назад

@@alvareo92I'm just now starting to get into making my own mayonnaise. What does ACV stand for? Sorry if that's a silly question!

@alb91878 7 месяцев назад

Thank you for this comment! I can't wait to try this!

@genboyer 7 месяцев назад

@@alb91878 never a silly question - ACV = apple cider vinegar

@therookiemomma2870 Год назад

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.

@TheDarrenO Год назад

I got introduced to duck eggs in Cambodia when I was living there. I prefer them over chicken eggs for eating, baking, and general recipes that require eggs.

@jutuska 11 месяцев назад

Duck egg has a very high amount of salmonella bacterium.

@therookiemomma2870 11 месяцев назад

@@jutuska I had no idea I’ll look into that

@justin3594 10 месяцев назад

Just use 1 whole egg and one yolk, or just straight yolks if you want to play with the white to yolk ratio. But I’m sure a duck egg would make a nice mayo. Maybe want to kick up the vinegar more to kill any bacteria.

@laureld.7056 7 месяцев назад

I raise both chicken and ducks. We only use duck eggs for baked goods. Fresh out the coop, duck eggs are dirty. The shell is thinner than a chicken eggs. Doesn't have the same bloom as a chicken egg. Higher chance of salmonella. I don't know if I'd feel comfortable eating raw duck egg

@amyhepfner9589 Год назад

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.

@RV-there-Yet Год назад

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!🎈

@HomesteadingFamily Год назад

Wonderful!

@KingJames1981 4 месяца назад

This method is way healthier if you use olive vs soybean oil like most of the store bought uses. They're known GMO's and saturated with Monsanto's glyphosate (roundup). I just made my first batch right now, and luckily I had a can of saurkraut in my cupboard so I used some of that juice to ferment this mayo and hopefully it will last a while.

@stevetaylor1904 Год назад

I just tried adding a teaspoon of milk keffir to the mix, left it on the counter, I live in the Philippines, quiet warm, for four hours. It had bubbled a little so I put it straight into a cold fridge. Next day it’s like a solid cheese! Not sure I should be eating it but it’s fab. In between two slices of bread with crushed potato chips. I’ll let you know how I am later.

@happy_times01 Год назад

How did it turn out?

@lxmzhg Год назад

R.I.P.

@kyivstuff Год назад

So how’s it going? It’s been 3 wks. Are you ok?

@veronica_._._._ Год назад

@@kyivstuff l'm really nosey so, Steve Taylor uploaded 3 days ago ... 😉

@hartleyw6323 Год назад

Ready to take one for the team. I like that.

@bevjane7245 Год назад

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 ..

@crungefactory Год назад

Yes, good point re oils

@dkhnguess Год назад

@Bev Jane What brand of good Avocado oil or Macadamia oil do you use?

@eckankar7756 Год назад

Good point. I question about the quality of avocado oil after reading so much about olive oil being being substituted with lesser oils but sold as olive oil. Impossible to find affordable healthy oils to use in place of the bad processed inflammatory oils we've used for ages. I do use olive oil but hate the taste of it. Another thing this woman did is add fresh garlic and herbs. Proven fact that botulism can grow in the anaerobic environment of spores encased in oil as it's now the perfect breeding ground to produce toxins. Is there any lab studies that have determined adding fermentation product to oil and raw egg is truly 'safe for months' as this woman is claiming? Three BIG red flags from this tutorial. I hope she's not caused any health challenge to viewers watching this video.

@voluntaryismistheanswer Год назад

The linoleic acid coating arteries like linseed oil in whitewash adhering to brick is my reason to avoid seed oils (and sadly grapeseed is high on the list content-wise), but inflammation is also important to avoid.

@barneyrubble4827 Год назад

Just reading @ Ω3 levels in oils & avocado has very little Ω3. Its healthy but not re Ω3. I only buy organic cold press oils by the gallon. Lots a mayo & S dressing

@marymaryquitecontrary9765 2 года назад

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...

@butterscotchgrove6151 2 года назад

How does your garden grow? (Love your screen name!)

@marymaryquitecontrary9765 2 года назад

@@butterscotchgrove6151 With Silver Bells & Cockle Shells of course... You know I was going there🌞🌞🌞

@Carlie_flower 2 года назад

Thank you for this tip

@leewillis2908 2 года назад

@@marymaryquitecontrary9765 and @ Butterscotch Grove, love that you both have a sense of humor. 😄

@rnupnorthbrrrsm6123 Год назад

Oh yum !!!!! I love lemon drops, I’m going to do this !!!

@paulaedens3463 2 года назад

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.

@cindys.w.8566 2 года назад

If you have a cat or dog you could have put it int he food dish before it got really bad but then again they will eat many nasty things and not get sick, right.

@naturekins604 Год назад

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

@kirsten8693 6 месяцев назад

We started fermenting our mayo about 14 years ago and it's one of the things our kids first memorize to make. I use 1 whole egg, plus 1 yolk, most everything else the same. Sometimes I use Azure's unrefined avo oil, but most often I use light organic olive. Thanks for highlighting it here!

@user-lk3kt9gg9u 3 месяца назад

I accidentally left my fermenting mayo out for 24 hours. Would it still be good?

@DisabledNomads 2 месяца назад

Is the egg cold or room temperature or does that ever really matter?

@kirsten8693 2 месяца назад

Oooh. I've no idea. If they were very fresh eggs and I did use fermenting liquid, I personally would, but highly personal decision.

@kirsten8693 2 месяца назад

Doesn't matter!

@Buffatestuff 3 месяца назад

This is interesting. I have always preferred the flavor of Miracle Whip, but preferred the texture of regular mayo. When I started making my own I looked for recipes and found those for authentic MW all used a slurry made of corn starch. I finally found one that was just a MW flavored mayo. I have over time made adjustments to the recipe to suit my taste. I make this with 2 cups of oil, one whole egg and one egg yolk. My eggs are brought to me farm fresh unwashed every week, so they are already at room temp. A batch will last me 2 to 4 weeks. I've never had one go bad, I attribute this to the vinegar (8tsp) and lemon juice (2tsp).

@nightowl2481 2 года назад

It always stresses my husband out when I leave the mayo out to ferment, every time I’m impressed that he notices 😂

@monkeydoodles_mind Год назад

What are some other options for the fermentation? Could I use kombucha?

@_cdm_ Год назад

I’m sure you can! Kombucha is absolutely fermented ❤

@paulaa.7798 3 месяца назад

@@_cdm_ kombucha is flavored tea? Right?

@auntiemsplace 2 года назад

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!

@cindymoore9096 Год назад

I’ve been making fermented mayo for a couple of years now. The other day I decided I was going to buy some of the Best Foods I used to love for convenience. I couldn’t force myself to do it. Just went home and made a batch. It’s really hard to go back after making it yourself. As I was watching this I remembered that I have garlic confit purée in the fridge that might be an excellent addition to my next batch. Yum. =)

@Pretzelogic Год назад

Hellmans and Best Foods now say ‘ bioengineered’! No explanation and it is awful. We used Hellmans for years and it is now inedible. 🤦🏻‍♀️

@BoswelliaLuna8 Год назад

@@PretzelogicSeriously!?!

@carrier7399 Год назад

I recently read that Best Foods and Hellmans are made in China now.

@Pammellam Год назад

Do you keep you home made fermented Mayo for weeks and months?

@markdlt2989 10 месяцев назад

Can I use Kifer as a ferment?

@melaniesmids2196 Год назад

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 !!

@katharinekimball6795 2 года назад

I was just having a conversation yesterday about how I wouldn't mind making homemade mayo if only it would last longer. So glad you posted this recipe. Now when I get my raw milk share, I'll use some whey to ferment my mayo....or the liquid from my fermented tomatoes. I want to take it a step further and make a homemade ranch with fermented mayo and/or sour cream. Thank you so much for sharing your knowledge!!

@terriebruner6315 Год назад

Oh ! Wow that would be good!

@kim_858 2 года назад

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!! 🙏

@heatherk8931 2 года назад

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!

@Userxyz-z2d Год назад

I watch the Hollar's too & hav Megs recipe. Since its only me, I will wait till summer to make it.

@fesupsedoris Год назад

I am so glad to have found these instructions. I've made mayo once. But I didn't want to continue as it goes bad to quickly for us. We do use more in the warm months. After watching a lot of videos and reading a lot of comments, this is what I did. I used 2 egg yolks, 2 tsps brown mustard and I didn't have enough whey brine from my plain yogurt, so I used what I had and the rest I used the brine from store bought sauerkraut. 2 Tbsps. in all. (I tasted no taste of the sauerkraut). I blended that on high in my food processor. Then, I added 1 1/4 cup of bacon grease very slowly for the first 30 seconds until the mayo started to form, and then you can pour more quickly. I'm glad I found out that I don't have to store the bacon grease in the fridge. I'm going to have to eat a lot more bacon. lol Then I added my 1/2 tsp. of salt, 2 1/2 tsps of lemon juice, and a little fresh pepper. Chef Ramsey said in his video to add the salt at the end because it will break down the egg yolks. Now, I wanted to try this homesteading family version and leave it out to ferment, but my eggs were not fresh farm eggs, nor were they pasteurized eggs. So in the fridge it went. The lemon juice cut the flavor of the bacon grease significantly. I may try a blend of bacon grease and another oil next time just to see if I like it better. I'm looking for a very neutral taste. But this is going to be great for bacon ranch dressing! Thank you for sharing your fermenting technique.

@Melissa-gn3dv Год назад

I have often wondered, is store bought sauerkraut a living ferment? Hasn't it been heated to can it? If the good bacteria have been killed, it won't preserve the mayonnaise.

@annebeck2208 Год назад

@@Melissa-gn3dv Our Costco sells Willbrine which is fermented and raw. Any canned is dead

@someonesdaughter3180 11 месяцев назад

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!

@kristen7775 Год назад

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!!

@flutenotes Год назад

Thank you so much for posting this it is the BEST ever! Tastes incredibly fresh and genuine.

@yourstruly9448 2 года назад

💫 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. ❣️❣️❣️

@terriwashington9322 2 года назад

Thanks for the tip! I have been making my own mayo for a while but this will be a huge help. Also just watched your raw-pack chicken video and gave it a try. Sad to say, I had never cut up a whole chicken before, so I actually learned two new skills. Oh, and it was the first time I had ever used a pressure canner! Thank you sharing your knowledge and making it seem easy.

@sarrahali5091 Год назад

Hey did you made it? Did it lasted for long?

@nancykuczinski4935 Год назад

I’m sooooo glad I found you! I’ve been wanting to do this and thought it wasn’t possible. Thank you for posting!

@brigidlaffey7343 Месяц назад

My mayonnaise lasts as long as I don’t eat it ; ) ; ). I use lemon juice and Whole Apple Cider Vinegar with the Mother. By the Way who wants their mayonnaise to taste ‘store bought’? Certainly not me…that’s why I make my own, and no unnatural preservatives or nasty canola oil. I always leave it out of the fridge after I’ve made it to fully infuse the flavours and allow the ferment from the ‘mothered’ ACV to ferment. I agree with another commenter: Dijon Mustard is the best (homemade of course 😉😉) Yolks only - no egg white. One yolk incorporates 100-150 gms Oil. I use 2-3, and make Friands with the whites, which keep well in a small glass jar and can also be frozen until such time as you are ready to utilise 😊. Thank you 🙏 for your video, and for your advice for those who are unaware of the negative oils, on some that would be good choices 😊😊

@crestaogle 2 года назад

Excellent use for my surplus of eggs! Thank you, yet again, for another great preservation idea!

@9494349 Год назад

I learnt how to make mayonnaise drizzling oil and beating with a fork when I was a student, this is a revelation and I'm converting to your method HUGE THANKS!

@tgib9140 Год назад

I love making mayonnaise! Will be trying this recipe. Love the idea of a fermented mayo

@jersonsoledad2640 Год назад

Thank you for mentioning leaving the mayo out for fermentation! And also shelf life. Excellent mayo!

@howiewill 7 месяцев назад

What a concept. I hadn’t even thought about fermenting it or using a ferment starter. Thanks

@Shadow56399 2 года назад

Excellent video! We will be making homemade mayo at our house when the fresh tomatoes come in for BLT season. IMPORTANT NOTE: Grapeseed oil, like other seed oils (soy, canola, sunflower, etc) is very high in PUFAs and should definitely be avoided. Olive oil or avocado oil would be great choices.

@ladyothelake7386 2 года назад

It only depends on the extraction method. Cold pressed grapeseed oil is fine, so are any cold pressed oils, yes even from seeds

@janelogan3579 2 года назад

What is PUFAs?

@swedee5870 2 года назад

@@janelogan3579 polyunsaturated fatty acids-the fat that doesn’t get cloudy or hard when refrigerated. There is a lot of disagreement about the health of these, but I think the main issue is that some vegetable oils have high omega-6 to omega-3 ratios, which makes them inflammatory. That usually means avoid corn and soy oils, and other cereal crop oils. I’m not as convinced that grapeseed oil is unhealthy just because it’s not saturated fat, but I’m open to more information.

@robertdewalt8711 2 года назад

I wonder if camelina oil will be good to use.

@wakerobin9215 2 года назад

Grapeseed oil also has an extremely short shelf life before it goes rancid - around 6 months on average, maybe up to a year if refrigerated. Just FYI

@hopevalenzuela5136 Год назад

Thank you for your videos. Just sharing. When I had no limes, I substituted apple cider vinegar . And the mayo lasted for many weeks and continued to taste good. Thanks again for all the new info.

@voluntaryismistheanswer Год назад

I've always used real raw apple cider vinegar in most of my mayos, maybe that's why I'm always a bit confused when I see these 'secret ingredient to make your mayos last' videos come up, lol- it's never really been an issue.

@cherbeatTX59 Год назад

@@voluntaryismistheanswer how much ACV do you use? Thanks!

@darkbrewedhemlock7361 2 года назад

What?! This is AMAZING!!! Thank you, Caroline!😃💛🥳

@thedoover6520 Год назад

I just made this and WOW 🤩. It’s so good! Thank you for the time you put in to make this video

@LeslieHendrix3053 Год назад

I've never made homemade Mayo before but you made it look really simple! Thank you Carolyn, I know I can do this! 💗

@HomesteadingFamily Год назад

Hope you enjoy!

@tailoredto2070 Год назад

This video had me making mayonnaise. I was turned off by the good for 7 days but adding the fermented liquid to extend the time has been gold. And it tastes much better than store bought

@dkhnguess Год назад

@@tailoredto2070 How did the mayonnaise turn out? How long did it take to make it? ty ☺️

@tailoredto2070 Год назад

@@dkhnguess it is so good even my annoying picky son likes it. You definitely need an immersion blender and it comes together in less than 5 minutes. Adding the fermented liquid does not affect the flavor just like she said and it lasts.

@missjo2036 5 месяцев назад

@@HomesteadingFamily, can I use pickel brine?

@jilllundgren1320 2 года назад

Thanks so much for the recipe! It's only me that eats mayo so I never tried making my own because of the shelf life. I just made some and it is now sitting out for its 6 hours. I happened to be fermenting sauerkraut so the timing was perfect! What I have tasted so far is yummy. I do not yet have an immersion blender so I used my Vitamix, which worked well. Again, THANK-YOU Carolyn!

@bgueberdenteich5206 Год назад

I tried to make mayo in my vitamix, it never thickened, added extra egg-yolk-did not work. So I made a delicious salad dressing .

@Famcke 2 года назад

😳 that's amazing! You go, Girl! We all should make it. Thank you for sharing 💐🙏

@chrisolson7794 Год назад

You make everything look so easy

@RedSapphires 2 года назад

Thanks so much. I was getting ready to make some, and I was hoping for a solution to make it last, so I could make a large jar of it. This is perfect.

@chefbus2537 2 года назад

I find that two yolks and one whole egg makes the perfect amount of mayo to have on hand in the fridge. I never measure the oil I pour until I get the right consistency. I always use an immersion blender, I have never tried that trick, I may have too now.

@snowbird6855 Год назад

LOVE the basket of eggs on the counter 💟

@liocean9636 2 года назад

This sounds like a great project for my daughter and I. Thanks

@debsalerno1915 Год назад

I loved it !! I haven't started fermenting yet but that is next on my to-do list. Then I will be able to keep my homemade mayo for a couple months. I plan on using my batch up with chicken salad, egg salad and potato salad. Thanks for sharing, I love it.....especially that touch of garlic...yum

@alvareo92 10 месяцев назад

You can just use raw unfiltered ACV :)

@catherinewhite2943 Год назад

I remember helping my dad make mayonnaise. He used the hand held mixer and I got to add the olive oil ssslllooowwwlllyyy dribbling it in. It never lasted long enough to worry about how long it would keep!

@farmerandadeleacres2726 2 года назад

Such great info on this whole thread!! Thank you! 😄

@Sobaby01 4 месяца назад

Oh mylanta, this is the BEST mayo I’ve EVER tasted‼️‼️❣️

@HappyHeathen-JD Год назад

This is awesome!! Thank you! I always have plain yogurt on hand, so this is definitely on my to-do project list! Ive also really been wanting to try making fermented foods, for health, so VERY happy to stumble across your video today! Good mayo is so expensive lately!!

@lindadeford3773 Год назад

😊. I also like Mary Nest in prebiotic an no gmo's

@corithefrugalflower 2 года назад

Wonderful video! I have been wanting to make my own mayo for years, but ran into the same issue you mentioned, so when I stopped buying the store stuff I just went without & stuck to mustard! Lol! But now I look fwd to making mayonnaise that will last into months!! 👌👏

@carolynbailey4530 17 дней назад

Wow I’m really glad I clicked on this video I didn’t know you could dump the oil in at once with an immersion blender. Thank you for that tip!

@w11granny72 Год назад

Love your fermenting jar.

@pineappledeedee1705 2 года назад

I've been making my own mayo for a long time! I started bc it's so hard to find mayo without soy oil that isn't $1 or more an ounce. 😑 It's so much more delicious! I personally have never had an issue keeping home made mayo for a pretty long time, but when I first started, I was really paranoid about it going bad so I always made lacto fermented mayo. I should probably start adding whey again just to be on the safe side. 😅 Also it's good to know you can use basically any brine! I had only heard of using whey from yogurt up until this video. 🙌

@lesliecastle6791 2 года назад

I am super happy to know that there are others that don’t use store bought Mayo for the exact reason of having soy oil. I was having major problems with inflammation. Removing soy bean oil and changing to filler free multi vitamin and an all natural anti-inflammatory that is filler free, I have been essentially pain free. Long story short, I avoid Soy as much as possible. If I have it, my inflammation goes up. I’m also interested in having a food allergy test completed.

@pineappledeedee1705 2 года назад

@@lesliecastle6791 yes! It's I have too much soy oil or soy protein it give me a terrible headache and messes with my cycle so bad. I avoid it at all costs as well.

@sherrydowns4052 Год назад

Hard to find mayo without soy period. I know the struggle.

@dkhnguess Год назад

Can you use sauerkraut juice?

@fivewilhites Год назад

She said yes u can in the video

@WildIdahoLisaAJ Год назад

I just tried this using liquid (and some solids) from my fermented salsa and garlic this time. It was the best mayo I've ever had

@Brac6996Id 3 месяца назад

This recipie is awesome!! Think I'm on my 6th pint. I have showed this to co-workers...men and they are making it. Thank you!!!

@coleenhuff432 Год назад

I was bummed that I had no ferments going right now because we just moved. Then I was getting something out of the fridge and realized I have fermented garlic. Definitely going to try this. Thank you.

@pameliabartlett6475 11 месяцев назад

I just double the recipe and used virgin coconut oil in Georgia it stays fairly almost year-round liquid, except for I only use the two tablespoons of way from plain yogurt, I don't like much mustard don't take it personal but I did put a little and it turned out absolutely awesome thank you so much for sharing your little secret

@victoriac1969 2 года назад

This is a game changer! Thank you so much! ❤

@donnagarcia4541 2 года назад

Indeed 👍

@AngelGoodwitch Год назад

You're such a fabulous teacher, Carolyn! Thank you for this lesson!

@HomesteadingFamily Год назад

Thank you. Glad it was helpful!

@loriwhitehead1052 9 месяцев назад

@@HomesteadingFamilyplease help...my mayo isn't setting up

@loriwhitehead1052 9 месяцев назад

Also what can I do with the "mayo" that didn't set up?

@justpassinthru 2 года назад

thank you! you have been such a blessing to me! I'm an old dog (67) learning new tricks and grateful God led me to your channel. we've been keto-ketovore about 5 years to get healthier. we love mayo but not the price of the 'good 'stuff. we don't use a lot and this will be great to be able to have on hand and not worry about it going bad.... and great probiotic benefits! blessings on you and your precious family💜

@junkgirltoo5005 Год назад

I’m keto-ketovore also. I was buying mark Sissons avocado Mayo but since Kraft bought the brand it tastes “off”. Funny eggy flavor. The immersion stick method has changed my life!

@danas5463 Год назад

This is the best mayonaise I have ever eaten, and or made, I have had several attempts that tasted awful...I just recently found your channel and I'm so thrilled ❤ God bless you...I have chickens and can finally eat salads and egg yum again 😋

@HomesteadingFamily Год назад

Sounds great!

@jenniferr2057 2 года назад

Try a fermented garlic clove and the liquid from fermented jalapenos... Amazing!

@sophiesoulsister2222 2 года назад

Hi. I have cloves of garlic in the dill pickles I made last year, would that be considered fermented? Also do you know if the brine from the dill pickles would be considered fermented for the fermented part of the recipe?

@jenniferr2057 2 года назад

@@sophiesoulsister2222 any fermented brine works. Yes to the garlic!

@sophiesoulsister2222 2 года назад

@@jenniferr2057 thank you and for your quick response

@thisismylovehandle 2 года назад

I make my own mayo, I never thought to ferment it! Great idea.

@racheldebasitis8184 2 года назад

This sounds great. Thanks so much!

@dakotalynn4773 2 года назад

The oil in grape seeds is extracted by using hexane.

@junkgirltoo5005 Год назад

Have you seen how canola oil is made? Horrific process. It never crosses my lips anymore at home.

@t-rozbenouameur5304 5 месяцев назад

Might as well.just buy grocery store mayonnaise

@Buffatestuff 3 месяца назад

@@t-rozbenouameur5304 Nah, use good healthy oils not seed oils: Avocado, MCT, Macadamia, etc.

@t-rozbenouameur5304 3 месяца назад

@@Buffatestuff that's exactly the point

@ravonhart4932 2 месяца назад

I agree. I would never use grape seed oil. It is a overly processed seed oil manufactured in a petroleum plant, and is very destructive to our endocrine system and brain. Try using animal fat like ghee, duck fat, or beef tallow instead.

@jem6205 2 года назад

First time I made it I had it in the fridge for several weeks and it molded. Since doing something like you did here, it lasts longer than the store bought. Food for thought

@judyhoward9924 Месяц назад

Thank you for this recipe. I love the taste and texture. It is so easy to make.

@loreleikring5188 2 года назад

Just so happens that I have something fermenting deliciously in a jar right now for the first time in years, but the possibility that mayo could be good fermented never would have occurred to me on my own. I love homemade mayo (with whole eggs here, too) but don't make it as often as I'd like, mostly for the same reasons given in this video. Thanks for the suggestion. I'll have to try it as soon as I can get a fresh egg from a local farmer outside of town. (I miss having chickens around. Backyard hens are legal in my Wisconsin city--or were, last I heard--but...well, filthy stinking rich landlords here don't have to accept that fact, of course.)

@haydenhiat7948 Год назад

I can relate with the landlord thoughts, and if people can't have chickens, you know our world is entering the Twilight crazy zone dimension

@speakingconstitution 10 месяцев назад

I use kombucha and my absolute fav additive is roasted garlic, takes the mayo to the next level

@Pippa1272 Год назад

Perfect! Thank you… I’ll make it tomorrow. I’ve never made mayo before because of the short shelf life. Thanks for sharing.

@angelalute1172 Год назад

Thank you for sharing this! Amazing!

@beckym5730 Год назад

It’s great to use on bread for grill cheese sandwiches and not use butter. Yummy

@teller007 2 года назад

Peppercorns also are great in it and I have used apple cider vinegar. And the immersion blender is a must have for easy mayo.

@eyeswideopen5517 2 года назад

Teller, do you use apple cider vinegar instead of the brine?

@dew9568 2 года назад

I was wondering if raw apple cider vinegar would work as the fermented addition. Why not? It’s from fermented apples.

@HomesteadingFamily 2 года назад

Vinegar is a different type of ferment… I’m not saying it WONT work, but rather that I’m not sure that it would work.

@teller007 2 года назад

@@HomesteadingFamily Thanks. Was curious if it would last with ACV. We use it up so quickly. I am definitely going to try your method.

@teller007 2 года назад

@@eyeswideopen5517 I have used ACV to make but have always placed it immediately in fridge and it is eaten within the week because it is so yummy. I will try this method as stated and ACV at same time and compare perhaps.

@savoy6100 2 года назад

I love it. I'm going to make some and share with my kids and Grands. Thank you. I can't wait

@ilzitek2419 Год назад

You are so resourceful. Thank you.

@amypatterson3127 2 года назад

Never tried fermented mayo, excited to try. Do you make your own mustard? I've been wanting to try it. That and ketchup...if our tomatoes ever come in. It's been a rough growing season, extremely hot & dry

@CarbageMan Год назад

Very cool home tech! I've been buying Chosen Foods avocado oil mayo. I might try this, as I always have raw sauerkraut in the fridge. I'm thinking I'd pasteurize the egg, though. I've done that in a water bath before adding to separated mayo and re-blending.

@yatesland Год назад

I always pasturize my eggs too...I just feel better knowing I can keep it longer.

@theresas4486 2 года назад

I feel like I can actually make mayo now thanks to this video. Didn't see a point before since it didn't last long. 🙂 Thanks!

@cathykirkmcrae7727 2 года назад

Thank you for this, definitely giving it a try!

@lauriemclaughlin6589 Год назад

I use my homemade fermented mustard but have never tried leaving it out on the counter. Had noticed it lasts a long time. Thanks for the great tip!

@shermanhofacker4428 8 месяцев назад

Most important part of making mayo is for it to be set at room temperature for the acid to do its work of killing harmful bacteria for several hours even if you don't add ferment.

@faithopeloveful 2 года назад

Love it! This really is a game changer!

@isabelladavis1363 Год назад

Will have to give this a try…best wishes I’m thinking baby is already here and all are well and blessed…

@lynnandrews8424 2 года назад

Being a Southern Gal, I always have a jar of bacon drippings by the stove. I use those bacon drippings as my oil in my homemade mayo. Sooo delicious! Would your fermented mayo work the same with bacon drippings?

@donnagarcia4541 2 года назад

Great on the bacon drippings!! I look forward to hearing an answer to your question. If it will ferment then I will be trying bacon drippings!! 👍❤️

@farmerandadeleacres2726 2 года назад

Great idea!! This would be nice to know. Would you be willing to share your Mayo recipe the way you make it now? It sounds delicious!! 😄

@christinaoliveryoung6019 2 года назад

Can't wait to hear the answer to this!!!

@jem6205 2 года назад

I have used my farmhouse cheese whey and it works for over 3 weeks in the fridge... I havent been able to keep the bacon/garlic/onion longer because it goes great on a BLT with a Bloody Mary in the hot summer afternoon. Also, you can make a ranch style dipping sauce out of it. So bacon products, even those made from bacon grease, dont last long in my house.

@carrierichardson6619 2 года назад

Yum!!!

@neurocosm Год назад

I'd like some additional examples of what could be used as a fermentation starter : )

@SamanthaBellerson Год назад

me too. how about apple cider vinegar with the mother?

@laylayalda9465 Год назад

I was thinking the same! I don't know what to use for fermentation 🤔

@missymama268 Год назад

Me too! Would buttermilk do the job?

@neurocosm Год назад

@@missymama268 I would imagine it could possibly.

@vickiemiller4227 Год назад

How about dill pickle juice? I love pickles...so I think it would give it a tart taste which I like

@valarielowery5045 Год назад

I love using the hm herbal mayo to slather on meats before cooking so good! Used this recipe with canola, evo mix for cordon blue chicken, EXCELLENT.

@peach9704 Год назад

Love your kitchen. Thx for the recipe.

@clw.7146 2 года назад

I've been adding the whey from my homemade yogurt. It makes the homemade mayo last a great deal longer. At least now I understand why it works.

@MM-oc3sb Год назад

So glad you posted this! I was wondering if homemade yogurt whey would work... I usualy have just an alternate batch of sauerkraut or yogurt processing since it is only hubby n I these days. Lol, though, we love this Mayo so much it doesn't really last much longer than a week! Would love to have a couple of variations in the fridge next 😋

@cbishop7777 2 года назад

I use raw apple cider vinegar in my mayo. I've never had a batch go bad and I make a whole quart at a time for just two of us. I've had a batch in my fridge as long as two months. I've never let it set out on the counter. Just heard about that today.

@carriewojnar 2 года назад

Same. Homemade mayo will last in the fridge as long as the egg used would have been good. Been making homemade mayo for years. It's all we use. Sometimes we use it quickly, sometimes it takes a month or 2 to use it up. Never a problem!

@SAM57119 Год назад

Hi. I really appreciate your comment. Do you use the apple cider vinegar in place of where she used fresh lemon juice? Thank you.

@cbishop7777 Год назад

@@SAM57119 Yes, I use about 2 tablespoons per quart.

@seanobrien7159 Год назад

@@cbishop7777 how many eggs, and how much oil to make a quart?

@cbishop7777 Год назад

@@seanobrien7159 three eggs, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, fill jar to 1"from rim with oil. Use stick blender starting from the bottom.

@WildKraftyAotearoa 2 года назад

Absolutely wonnnnderful!🌺🌺🌺

@cybersayer Год назад

Very impressed with your presentations you are such a natural and I can feel your passion and love in what you do. Well done! I will be looking at more of your videos when I have time.

@HomesteadingFamily Год назад

Thank you so much!