Hello guest chefs! Thank you for showing us this process in real time, it helps a LOT so we know what to expect when we do it ourselves! I have always been so scared to do this even though I have an immersion blender!

@JaniceKOREA

2 жыл бұрын

Me too! But I will try soon!

Great

Canola oil...might as well put diesel in it

I gave up on making mayonnaise after my 5th try. I made it perfect the 1st time. And failed the rest. Thank you for showing how to fix it. I'm going to try it again. =)

@JaniceKOREA

2 жыл бұрын

Yiipppieeeee! I hope it comes out great! I am excited to try! =)

@cookdrinkeatspain

2 жыл бұрын

Don't give up, Kaymin, and don't throw out your ingredients if it does break. We've been experimenting on different ways to recover and they have been working. Other recipes say add another yolk or whole egg and a Tablespoon of cold water and those have worked for us too. If you have two people and someone can add the oil back in slowly that is also another way that works. And, if you like the taste of mustard you can add a teaspoon of that in the beginning and it will help the emulsion to stay strong. Good luck! -Denise

@JaniceKOREA

2 жыл бұрын

@@cookdrinkeatspain Thank Youuuuuuu!

Looks great. How long will this stay fresh / last after making and storing in the fridge? I would also add garlic purée.

@JaniceKOREA

2 жыл бұрын

I will ask BUT I don't think it lasts long in fridge cuz no preservatives. Hi JERRY ! ! ! =)

@JaniceKOREA

2 жыл бұрын

3 to 4 days! Yikes! Gotta eat um fast! =)

@kevinfitzgerald3837

2 жыл бұрын

Hey Jerry. Rambo the mayo specialist here. We keep our homemade mayo for weeks in the fridge. The USDA says three days maximum. The garlic idea is awesome. We make that often and call it Aioli. Also there's a video here (on Janice's youtube channel) for Lebanese Toum. A garlic lovers paste for all sorts of food.

@JaniceKOREA

2 жыл бұрын

@@kevinfitzgerald3837 Thank YOU Rambo! 🤙🌈

I make my Mayo just like this except it takes like 30 seconds total with my stick blender without it breaking lol I think he waited way too long to pull up. Once it turns white and thick you’re good to move up.

Please stay away from seed oils. Avocado oil is amazing for mayo and olive oil isn't that bad either, for flavor. Canola oil is horrid.

what is this witchcraft? this dark magic.. i always thought there was more to mayo..