Comments on: 2-Minute Healthy Homemade Mayo

By: Jessa N

Jessa N — Sun, 24 Mar 2024 16:46:17 +0000

I have a severe allergy to several foods like coconut, avocado and seaweed. Any suggestions on ways to substitute these items in recipes?

By: Carolyn

Carolyn — Tue, 10 Oct 2023 15:42:54 +0000

In reply to David Walker. I've had my homemade mayo solidify when I used just avocado oil. I'm not sure if it's the healthiest choice, but my preference for homemade mayo is half avocado oil and half organic sunflower oil. The texture and flavor are delicious.

By: Jamie Larrison

Jamie Larrison — Sat, 17 Sep 2022 15:52:41 +0000

In reply to Marcie. Avocado oil would also work.

By: Marcie

Marcie — Tue, 06 Sep 2022 08:04:07 +0000

I’m intolerant to olive oil, are there any other oils you recommend to combine with the coconut oil?

By: Robert

Robert — Mon, 28 Mar 2022 06:04:46 +0000

In reply to Marcee. Try adding tarragon ;)

By: Denise

Denise — Tue, 16 Jun 2020 03:25:49 +0000

In reply to Linda g. the 4 egg yolks are yellow which would make your Mayo a cream color

By: Sarah

Sarah — Thu, 03 Oct 2019 17:55:41 +0000

Is it possible this gets too hot to emulsify? I just slowly added the olive oil to my vitamix and it looks separated. Haven’t added coconut oil yet… guess I’ll keep going.

By: Liz

Liz — Sat, 29 Jun 2019 16:24:40 +0000

I just made the mayo recipe from the wellness mama cookbook and it came out watery. Then i read here not to use EVOO, which i did. Is that why it didnt come out thick and creamy or is that just for flavor?

By: Rhonda Williamson

Rhonda Williamson — Tue, 21 May 2019 22:00:22 +0000

In reply to Venus. Fresh egg shells should never be washed until immediately before cooking. Eggs have a natural protective coating called "bloom". This coating seals the shell pores, prevents bacteria from getting inside the shell.

By: Janny

Janny — Fri, 15 Feb 2019 18:08:19 +0000

In reply to Justin. I raise chickens. I don't refrigerate the eggs because they have a natural protective coating on them. They sit on the counter in a basket and I use them within a couple weeks. Washing the eggshell actually washes away the protective coating (bloom). I never wash my eggshells; if they have something on them use a dry cloth, pot scratcher pad, or sand paper. In Europe eggs are on the shelf in stores (never refrigerated). Refrigeration and fear of bacteria is instilled by this country. Just ask yourself, what did your great grandparents do with eggs?

By: Lisa

Lisa — Wed, 09 Jan 2019 23:28:40 +0000

Thank you for 5is healthy alternative to mayo! So, if I don’t want a coconut flavour I can just use double pure olive oil? It would be 2-2/3 cups of olive oil added slowly and no coconut oil?
Thank you

By: Elise

Elise — Sat, 05 Jan 2019 03:26:48 +0000

Here we have a lovely recipe to help us make mayo with GOOD FOR US Omega 3 oils. What I can’t believe is the comments from people freaking out about the raw egg. The poorly regulated food industry in this country (US) combined with the media has made it sound like every raw egg is dangerous. This is simply not true!
1) There are eggs at the supermarket in the US that are ok to eat raw (look for the carton stating this).
2) Grow your own eggs so you know exactly if they come from healthy birds.
3) Buy pasture raised eggs from farm markets, health food stores or local farms.
4) An uncracked, unwashed egg will keep at room temperature for weeks (in the US, laws require the eggs be washed before sent to the store, so the protective coating is washed off and those eggs require refrigeration. Eggs elsewhere in the world are never refrigerated.).
5. Considering the last few bacteria scares in the US were caused by washing produce with tainted water, maybe we should think twice about trusting that the egg washing water isn’t the actual source of any bacteria.
6. If you wash your eggs prior to cooking, ALWAYS use water that is 20 degrees warmer than the egg. The reason for this is that the egg is porous and cold water can DRIVE dirt & bacteria into the egg. Gross.

Signed,
A happy hen keeper

By: Nikki

Nikki — Thu, 27 Sep 2018 14:04:38 +0000

Hi there
I need to just ask, if my eggs haven’t been pasteurized, but taken out the fridge & left to warm up a bit, is this safe please? I plan to put it in my daughter’s sandwich tomorrow but am reluctant at the moment!
Thankyou

By: David Walker

David Walker — Wed, 18 Jul 2018 21:36:22 +0000

In reply to David. All the eggs I buy are stored at room temperature.

By: David Walker

David Walker — Wed, 18 Jul 2018 21:32:47 +0000

My girlfriend introduced me to delicious mayonnaise, which she made with corn oil. I wanted something healthier so I switched to Avocado oil (big disappointment) and then, because I love Alioli, I switched to EVO (second disappointment), then I tried it with MCT oil and it was sensational!! It was white, with a Hellmans-like consistency and great flavour. However after a week in the fridge it started to “solidify” around the edges and after two weeks it was solid throughout. Does anyone out there have an explanation for this? I would like to go back to MCT oil but right now, I am using Carbonell regular olive oil and it is really good.

By: Linda g

Linda g — Wed, 18 Jul 2018 19:51:42 +0000

What colour should the mayo be? Mine is a light yellow. This was like this before I added mustard.

By: Patti

Patti — Sun, 03 Jun 2018 23:16:08 +0000

Please help, if you know. Is your mayo recipe can be made without any version of salt?
Thanks in advance ?

By: Oana

Oana — Thu, 31 May 2018 02:36:21 +0000

Where is the avocado in this recipe?!

By: Nenna

Nenna — Sat, 14 Apr 2018 21:10:56 +0000

mine did not thicken please what do I do

By: Laura

Laura — Mon, 26 Mar 2018 23:09:35 +0000

In reply to Vera. I do the same and it has to be a glass jar, plastic does not work for me.