BEFORE You Make MAYO, THIS is the #1 Ingredient to keep it for 3 Months Fresh in the Fridge!

do you know what's irritating there's not a store-bought or homemade mayo recipe that can compete with the one ingredient nearly every make it home Mayo method leaves out and because so many recipes overlook this powerful cheap if not free ingredient too many home Cooks including me stop making homemade Mayo because it spoils too fast in the fridge and you settle for the store stuff well not anymore because now this lasts as long as that without the six syllable 30 letter words added to increased shelf life and thickness the longest word in this only uses seven letters mustard which is also tied with the other seven letter word vinegar but finally you can make a homemade Mayo that lasts for months in your fridge Mayo is a kitchen staple and learning how to make it is a skill you'll be rewarded with knowing how to do I mean how many other condiments can you say have as many uses that are made better or with a base of mayo no sandwich has ever been made worse by adding mayo and that's a fact there have been a lot of shambles because of a lack of it to prove my point let me show you several ways you can get even more uses out of your mail and then I'll show you how to whip up this easy recipe in just two minutes did you you know that the secret to the ultimate chocolate cake is Mayo I keep pre-measured dry ingredients for chocolate cake in a jar so that I can always whip one up in minutes then all I have to do is add the wet ingredients along with a scoop or two of mayo which doesn't leave a hint of mayo taste chocolate cake can easily become dense but by adding mayonnaise the texture of the cake is transformed becoming luscious and extra moist now while adding mayonnaise to a dessert may sound odd apparently this is an old-timey baking trick that dates back to World War II or the Great Depression when food scarcity Force Cooks craving sweets too get creative but let's not stop there while our cake is baking in the oven let's add Mayo to our chocolate icing too and don't mind me I'm just using the jar I had my cake mix in to stir everything up and to keep clean up quick if you want your homemade icing to taste like chocolate ganache Mayo is the secret to add incredible creaminess that confectioners sugar and milk alone won't give you while it doesn't take a lot a scoop or two is just enough to enhance the flavor of the chocolate thank you [Music] do you see how creamy this icing is homemade icing already beat store-bought but adding Mayo really makes you look like a pro [Music] now it's time for the final reveal and honey would you look at how moist this chocolate cake is ADD mayo and you'll get the same results yeah you've likely guzzled down your fair share of ranch but once you start making this mayo recipe you'll discover a taste that's way better than anything you can buy in a bottle ranch dressing is a mixture of mayonnaise buttermilk sour cream garlic herbs and spices and homemade ranch isn't difficult to make plus the flavor payoff you get from freshly made Ranch is insanely delicious considering that store-bought Ranch is the prototypical processed food with an ingredient list that includes modified corn starch monosodium glutamate sodium lactate polysorbate 60 uh homemade gives you a landslide win in flavor and quality [Music] with the bottle of homemade ranch you're ready for a delicious salad snack dip or more I pulled a salad together with some of the ingredients that I had on hand and then I topped it with some of my moist home canned chicken breast drizzled with homemade ranch and packed full of hearty nutrients this salad was a hit [Music] Mayo is the secret ingredient to aioli sauce which is a must if you want the best fish sandwich of your life start by adding a pot of butter to a cast iron skillet to butter your buns then make your aioli sauce Mayo garlic lemon juice and a bit of salt and pepper is all you need to make a sauce that you can dip drizzle smear or spread on almost anything aioli's versatility in use and flavor makes it the perfect candidate for almost any Savory dish especially fish after the Buns have brown assembled with lettuce topped with fish and enjoy your aioli sauce as the finishing touch [Music] thank you you likely already know that Mayo is the secret ingredient to making the best tasting potato salad now this is just a simple potato salad for a weeknight and some folks use Miracle Whip in their salad because it's lower in fat and calories but the trade-off is that it's also higher in sugar and is highly refined Mayo can be a much healthier choice if you're using a homemade one made with healthy oils such as grape seed or avocado oil instead of vegetable oils you'll be ready for your next potluck weekend brunch easy dinner side or barbecue Mainstay with a from scratch recipe that everyone will love thank you homemade Mayo is even an important breakfast ingredient I mean how does one make pancakes or biscuits without it if you're looking to make light and Airy pancakes Mayo is your secret ingredient the acidity of the Mayo reacts well with baking powder and since Mayo is made with eggs and oil the oil stops the flour from developing its gluten and becoming denser without this combo gluten develops and the batter doesn't rise as much that's why extra melted butter is often added but by adding Mayo you can reduce the amount of fat in half when you replace the butter with mayonnaise and if you're worried about tasting the mayonnaise in the finished pancake you won't the only evidence of its use will be a super fluffy crispy outside moist inside pancake on weekend mornings where I'm short on time Mayo biscuits are my go-to because you just need three ingredients self-rising flour several tablespoons of mayo and a portion of milk and no you can't taste the mayonnaise but it does give the biscuits a light and fluffy texture which you'll see in a bit these are an unfussy biscuit that still has great flavor and are the perfect texture for any type of spread or breakfast sandwich [Music] thank you [Music] this video is part of a collab brought to you by my good friend Anna over at the channel fermented Homestead and Anna is the fermatista friend you need to know she has an impressive video catalog filled with hundreds of recipes that will move you from fearful to fermenting fanatic so check out the playlist to meet more Channel makers you likely already know and others you've got to need for more fermentation inspiration if this is our first time meeting hi I'm Cassandra from the blog becoming to farmgirl.com I'm here to help you start canning and fermenting your own ingredients right at home and share ways to use your home cam pantry and meals your family will love I've also put together a free recipe book linked below that shows you how to replace the eight most common store-bought condiments so that you can ditch the store stuff and start making your own this recipe comes together in a sense so we're going to go ahead and get to it but stay posted for some valuable tips and tricks that I'll also share you'll need to start with room temperature eggs so be sure to set out several ahead of time now I like to use a tall wet canning jar because it makes working with an immersion blender super easy and serves as the container I'll store my Mayo in start by adding two eggs at least two teaspoons of mustard but it can be more if that's your preference and then one teaspoon of Redmond real unrefined sea salt the juice of one lemon [Music] a tablespoon of garlic [Music] two teaspoons of Dill [Music] four tablespoons of brine from a ferment like plain yogurt way which is what I'm using here from my homemade yogurt but you can also use kombucha or sauerkraut brine if you use a store-bought kombucha just make sure it's the plain flavor and says raw or indicates live probiotic cultures finally add two and a half cups of avocado or grape seed oil [Music] once everything is in your jar wait a few seconds for the oil to separate and rise to the surface then place the immersion blender all the way to the bottom of the jar keeping it perpendicular and allow it to blend until the color turns in opaque white but this could vary depending on how much mustard you used I'm a little heavy-handed so my Mayo is a warm off-white color and speaking of mustard Dijon works great too once the bottom is white you can slowly lift the immersion blender up and down a few times until the rest of the oil is incorporated and emulsified be sure to stop and taste the Mayo and adjust the seasonings to your liking [Music] if you use whey you'll cover the jar and leave it out on the counter at room temperature for at least five to seven hours to ferment foreign to the refrigerator and use as you would regular mayonnaise it'll continue to get thicker over time and will safely store for at least three months in the fridge [Music] see making homemade Mayo is that easy and that fast now let me share some recipe tips that you're likely wondering about and I'll just be looking down at my notes first this homemade Mayo will be slightly more liquid than the store-bought versions because it doesn't have all the fillers even though the taste is way better from the start if you need to slowly calibrate yourself or your family to this you can easily make it thicker if you use two egg yolks instead of two whole eggs and then slightly reduce the oil your mayonnaise will be thicker if all other things are equal and speaking of oil not everyone works in this recipe the best ones are avocado or grapeseed oil you're going to want to avoid olive oil because of the strong flavor it gives off which will just knock off the taste of your Mayo soybean oil is the oil most commonly used in store-bought Mayo's because it's cheap and it's readily used in processed foods even the premium brands use it as much as we use Mayo it's just another reason to avoid the store stuff which just has too many questionable ingredients like calcium disodium EDTA or modified foods starches that add corn to your mail to make it thick and you don't need any of those preservatives you need whey which promotes lacto fermentation and introduces all of these enzymes and that enzymatic activity is what extends the shelf life of your mayo and lucky enough whey or other probiotic liquids are easy enough to get your hands on but if you are using whey let the mayonnaise sit at room temperature for about five to six hours before refrigerating another question you may have is do I really need an immersion blender or can I use my regular blender or whisk by hand I've done all three and here's my two cents choosing between a whisk and a blender is less about which one you feel is more convenient and more about the qualities or the characteristics that you want your final product to have mail that Swiss by hand or blender is Saucier glossier um yeah you might want to say soupy while one emulsified with an immersion blender is thicker and creamier every time oh your eggs must be at room temperature before you start bought a bowl of warm water from the faucet will warm your unshelled eggs if you haven't planned ahead and oh if you have homemade Mayo sitting in your fridge right now it's not too late to ferment it just add some separate way into your mayonnaise let it sit out on the counter for about seven hours for the enzymes to activate and Bam you've got fermented mayo and I remember how I showed you how easy it is to make ranch dressing well what I didn't tell you but maybe wondering is if that dressing became fermented too and the answer is yes now you'll never have to feel guilty about indulging in ranch dressing ever again now I'm backing this up by a published research study that was found in one of my favorite cookbooks nourishing Traditions so basically the good bacteria inoculates everything and fermentation delays the oxidation of unsaturated oils which form the basis of the dressing because the added bacteria consume all the oxygen fermentation also produces a pleasant mildly sour taste many consumers prefer ooh we've got to talk about customizing Mayo that's totally another advantage to making your own Mayo you can keep the flavor interesting now I will always add Dill but when the garden's going and I have an abundance of fresh herbs I love doing combinations like lemon balm and oregano or Rosemary and parsley and I also like pairing scallions and Sage I mean it's just a fun way to keep your sandwiches interesting and then I often will coat my meat like my chicken and my herbed mayo and then I'll roll it and pick up bread crumbs and the flavor is literally baked right in also when you make your homemade fermented Mayo take care to use high enzyme ingredients which will not only add taste to your meals but will also serve as a rich source of nutrients alright friends those are all my recipe tips for now for more or updated recipe information be sure to check out the coordinating blog post at becomingafarmgirl.com like fermented Mayo be an easy reminder that there are tons of other Foods in your fridge that you can easily swap out for its fermented counterpart and neither you nor your family will notice you've got to check out my three top fermentation recipes and ways you'll use them by clicking on the video on your screen I'll see you in my Kitchener Garden soon take care friends

Channel: Becoming a Farm Girl

Views: 670,746

Keywords: homemade mayo recipe, easy mayo recipe, make mayo at home, how to ferment mayo, fermented mayo, how to make mayo at home, how to keep mayo from going bad, how to make mayo last longer, probioticmayo, how to make mayonnaise, mayonnaise recipe, homemade mayonnaise

Id: jwEFN5abrmU

Length: 15min 7sec (907 seconds)

Published: Sat Feb 25 2023