The Cook Awakening

Homemade Mayonnaise

July 17, 2011
Posted in: Recipes

Welcome to my first video blog!

This is a short version of a longer video on making mayonnaise. The full length version will be available with future online e-courses, the first coming up this fall.


This entry was posted on Sunday, July 17th, 2011 at 6:24 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


8 Responses to “Homemade Mayonnaise”

  1. christin Says:

    That is the best mayo video I have ever seen! You made it so easy to understand!!

  2. admin Says:

    Hi Christin – I’m so glad it’s helpful! Mayo is so easy, I always feel like it’s such a waste to buy it….

  3. Cougar Says:

    Hi, Durga,

    When I’m off my juice fast, I’ll definitely try it in the Vitamix at the lowest speed. Have a good class tonight.


  4. admin Says:

    Hi Cougar,

    That should work fine. When the mayo gets thick a blender will sometimes not suck the oil down to the blades after a certain point. If that happens, just make a half batch the in the future.

    And, thanks, the class was quite amazing! Some very deep and supportive sharing. It was an honor to facilitate.

  5. susan Says:

    I just made this. As I didn’t measure, it tasted a little flat, maybe more salty than lemony so I added lemon after the fact and that worked out just fine. I was worried that it would mess up the texture, but no. I also added some juice from a ferment and looking forward to seeing how that works out in terms of flavor and shelf-life. Fun. Thanks!

  6. admin Says:

    Yay, Susan! If you ferment it on the counter for about six hours it will definitely last a bit longer in the fridge.

    Let me know how it goes!

  7. Sunflower Says:

    What boaut using olive oil? or adding a bit of flax oil?


  8. admin Says:

    Hi Sunflower,

    Absolutely on the olive oil! It would be quite a healthy product, but the truth is olive oil mayonnaise has a very strong flavor that I haven’t been able to get past my kids or husband. I quite like it, but it is STRONG!

    Flax oil I’m not a fan of – it’s very unstable, prone to quick rancidity. I prefer flax freshly ground, or ground in small batches and stored in the freezer, preferably used within a week of grinding. I don’t recommend the oil.

    Many other oils will work nicely, but I haven’t listed because they’re very spendy! Avocado, almond, macadamia, hazelnut, and walnut oils would all make a fantastic mayonnaise if you can afford them.

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