Homemade Mayonnaise
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.
Enjoy!
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.
Enjoy!
July 17th, 2011 at 6:30 pm
That is the best mayo video I have ever seen! You made it so easy to understand!!
July 18th, 2011 at 4:01 am
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….
October 17th, 2011 at 8:48 pm
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.
Cougar
October 18th, 2011 at 7:22 pm
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.
January 30th, 2012 at 5:10 am
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!
January 30th, 2012 at 6:17 am
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!
February 27th, 2012 at 7:33 pm
What boaut using olive oil? or adding a bit of flax oil?
S
February 27th, 2012 at 9:57 pm
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.