How To Make Homemade Mayonnaise | 3 Different Flavors 

You are very welcome :) I'm so happy to read you liked it!

That sounds amazing! I will have to give that a try! Thank you for sharing :D

@@Greenhealthycooking My pleasure

Yay! Muchos saludos :)

@@Greenhealthycooking Is the Dijon Mustard a requirement??? I don't like the taste of Dijon. *I like the taste of Hellmans Mayonnaise* How do I reproduce that taste with Healthy Oils?! Appreciate your advice on this.

@@bethbartlett5692 I'm sorry, I've never tried that brand so I can't tell you exactly but you can use any mustard you like and avocado oil if fairly tasteless so it will defo take on the flavor of the mustard. Use your favorite mustard.

I'm so happy you like them :)

Wonderful!

It is!!! :D

I'm so glad you are enjoying the videos. The mayo lasts up to 2 weeks.

Ahh, I'm so sorry. You are correct. It's 1 Tbsp (Tablespoon). Thank you for pointing it out. Just corrected the mistake.

OH! That sounds like a brilliant idea!

That's a great idea, to keep other bottles. I bought a six pack about 7 years ago and still haven't used more than two of them :)

Exactly. If you double or triple you might want it use your blender instead of the immersion blender. Just start the blender in low and then slowly slowly pour the oil in until the blender can’t blend anymore. Then stop and mix the oil in with a spatula. Don’t turn the blender to high at any point.

YAY! I'm happy to have inspired you to try something new. I absolutely love adding herbs to mine. Dill is my favorite herb to add.

@@Greenhealthycooking Do you add dill on its own or mix it with other herbs?

@@andrea_doherty_ Sometimes I add only dill, sometimes I add several different herbs but always dill :)

The jars are from the brand "Weck" :) I don't really recommend the wooden lids. I bought them because I loved hot it looks but they don't stay on and always pop off. The glass lids or plastic lids are much much better.

I've tried both and I don't notice enough of a difference in taste and texture to discard an egg white OR store it in the fridge until it goes bad because I keep forgetting it there. I actually hate recipes that call for just one or the other because I never end up using the other. Since making mayo works perfectly well with the whole egg, I prefer to use the whole and not waste anything, that's the only reason really :)

🤣heurbs

That depends on the freshness of the egg. 4-7 days.

Yes you can. That's how I made mine. Just follow the same direction

Yes, the eggs have to be raw.

@@Greenhealthycooking I just caught the vid, and it's unfortunate that some people (young children, elderly and immunocompromised) cannot eat products with raw egg. There is a way however to pasteurize eggs and then be able to use them in recipes. Using your Instant Pot or a sous vide cooker like Joule or Anova, place your eggs directly in the water bath (no vacuum bag required) at 135F/57C for an hour and 15 minutes. Don't worry if the whites are cloudy after, the eggs will still work fine for making mayo.

the link in the description takes you to the printable recipe :)

Unfortunately, you can't freeze it. The freshness of the egg dictates how long it can be stored safely in the refrigerator. The acid of the lemon juice will help to kill any bacteria that may be in the egg, but one to two weeks is the maximum homemade mayonnaise should be used.

I'm not sure, I've never tried making mayo without mustard.

I use avocado oil. It's my favorite because it isn't too processed and has a neutral taste to it.

Sorry, never heard about that. I don't know.

not at all. Olive oil has a very strong flavor and in large amounts, as needed for mayonnaise it makes the mayonnaise taste incredibly bitter.

I don’t agree at all . I make mayonnaise with olive oil and it has never tasted bitter .I’ve been doing that for 50 years ( yes I’m old ! ) and never found it bitter . It may well depend on the oil you buy . Extra virgin Greek oil is perfect. And there are a few French dishes - I’m French- that demand olive oil mayonnaise such as aïoli for example

at the very least 4 days.

depends on the freshness of the egg but usually 4-7 days

I'm sorry, I don't understand your question.

avocado oil. The link in the description takes you to the printable recipe.

Unfortunately no because coconut oil is solid when at room temperature and very hard when refrigerated. Your mayonnaise will resemble butter.

@@Greenhealthycooking ok Thankyou

Annie Jones yes! This works perfectly in a blender. The cheaper ones I find work better than the high-speed because they are narrower at the bottom. You turn it on on low and then start pouring super slowly until the blender can’t keep blending.

Green Healthy Cooking thx

I go into all the details in the blog post linked in the description. Don't be scared. Be scared of the processed stuff they sell you in the grocery store. So far, I've made mayonnaise at home for 26 years, I feed it to my children, and we're doing perfectly fine :)

Green Healthy Cooking Thank you for the answer I really appreciate it! A small question also if you don’t mind. Is canola oil a good choice to make Mayonnaise or should I use another type of oil (like avocado oil that you mentionned)?

@@hpierre2294 Canola oil is on rather on the processed side of oils so it's not necessarily the healthiest, BUT it works perfectly well and the mayonnaise tastes amazing with canola oil. I've made it many times with canola oil when I was a student and on a tighter budget.

I think salmonella will die in the vinegar and lemon. Vinegar for sure.

I think salmonella will die in the vinegar and lemon. Vinegar for sure.

It has lemon juice. If you prefer vinegar you can replace the lemon juice by vinegar.

?? I'm sorry if I pronounced it incorrectly. I'm not a native speaker.

@@Greenhealthycooking lol no you missed understand, it was awesome

Chances are very low if you follow all safety precautions but of course it's probably wise to not feed to babies, the elderly, or people with compromised immune systems. I'm a healthy adult and have gone through salmonella food poisoning twice (NEVER because of homemade mayo but cooked through food I ate in restaurants, go figure) and while it's not fun AT ALL, it's also not the end of the world.

I don't know 🤷‍♀️

I'm sorry, I'm not a native English speaker. I try my hardest.

🙄