Insane 1 minute homemade mayonnaise recipe - you'll NEVER buy store-bought ever again.
Once you make mayonnaise, trust me, you will never go back to store-bought mayonnaise ever again. I just wish I had found a super simple homemade mayonnaise recipe sooner.
Are there carbs in mayonnaise?
There are a small number of carbs in mayonnaise. The exact nutritional values will depend on what additives have been used. For example, when you read the nutrition label you may see added sugars, added starches, added preservatives, and colors.
The magic 1-minute mayonnaise is almost zero carbs. The carbs come from the egg and any herbs, spices, fresh lemon juice and seasoning you may choose to use.
Are raw eggs safe to eat?
If you have ever enjoyed the scrape out of cake batter, raw cookie dough, or a chocolate mousse at a restaurant, you may have already unknowingly eaten a raw egg.
Nothing is 100% safe or unsafe. it is your level of risk that you want to take. There are however some food safety guidelines that must be followed.
Food Safety.Gov recommends the following advice: "Eggs are one of nature's most nutritious and economical foods, but fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain Salmonella. To prevent food poisoning, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."
Raw eggs are often not recommended for those who are pregnant, have low immunity, children, and the elderly. If you are unhappy to eat raw eggs and want to avoid any risk, you may be able to purchase pasteurized eggs or you can do this at home.
Personally, my children and I have eaten raw eggs for years and never had a problem. We lick the batter from cakes before it is cooked, I eat soft-boiled eggs and I like my scrambled eggs slightly undercooked.
Raw eggs are often found in Hollandaise sauce, mousse, and some drinks. It is a risk I am willing to take, but a personal one. The choice of whether to use raw eggs or not is completely and utterly up to you. If in doubt, purchase pasteurized eggs.
Is homemade mayonnaise better than store bought mayonnaise?
It's almost impossible to find healthy store bought mayonnaise made with healthy oils and without added sugar. Homemade mayonnaise is made with fresh ingredients and tastes creamy, zesty, tangy, and delicious.
I make homemade mayonnaise because it's extremely easy to make and I know exactly what the ingredients are. Once you learn how to make this fail proof recipe, you will love it too.
You only require 2 simple ingredients for the basic failproof homemade mayonnaise recipe.
- Egg - medium to large.
- Oil - choose a healthy neutral flavored oil such as mld tasting olive oil, macadamia oil, or avocado oil.
From this basic mayonnaise recipe, you can add as many flavors, herbs, spices, and acidic elements as you like. The measurements and 15 flavor variations are below.
We eat A LOT of mayonnaise as a family and it's always been something I have felt uncomfortable with because of the vegetable and seed oils they put into store-bought mayonnaise.
I spent a lot of time developing a fail-safe easy and super simple 1-minute mayonnaise recipe, the whole family will enjoy, and my kids can make.
Making homemade mayonnaise, you can decide which healthy oils you use. It's a great idea to learn which are the best oils and fats for cooking, baking, and frying.
Which oil is best?
Even the store-bought may that has been labeled as 'whole egg mayonnaise ' may contain only a small amount of egg and generally made with processed seed oils such as canola oil, soya oil, sunflower oil, rapeseed oil, corn oil or rice bran oil.
You want to keep your vegetable and seed oils to an absolute minimum because vegetable/seed oils contain a high amount of omega 6 which is pro-inflammatory, and you should also try and increase your omega 3 intake, especially from oily fish, because these are anti-inflammatory.
Historically our omega 6:3 ratios used to be roughly 1:1, but are now up to 16:1 causing inflammation throughout the body. See the graph at the bottom of this post for omega ratios from dietary fats.
See where your omega 3, 6 and 9's are coming from in your dietary fats.
I also discovered you can't use extra virgin olive oil because the taste is too strong, so I bought extra mild flavor olive oil. You can also successfully use macadamia oil or avocado oil which also has a neutral flavor but is very expensive.
You only need a stick blender and a tall slim jar. Do NOT use a wide jar, the mayonnaise will not thicken and will fail (you have been warned). You need a slim jar, just big enough to squeeze your stick blender into.
As you slowly lift the stick blender from the egg, it emulsifies the egg yolk, egg white and the surrounding oil. It replicates the traditional hand whisking method that adds oil drop by drop.
You can use your regular food processor but then you will have to use the old fashioned traditional method of drizzling the oil on top of the egg as the blender is moving at low speed, drop by drop until the egg and oil are completely emulsified and thick.
My top tips to get your 1-minute mayonnaise recipe to work every single time :
The video shows you my favorite tricks to make sure your mayonnaise is thick and creamy every time.
This failproof method has worked for me every single time I make homemade mayonnaise. One reader testified that "even my five thumbed husband can make this successfully every time".
- Use mild flavour olive oil NOT extra virgin olive oil
- Place the whole egg at the bottom of the slim jar, add the oil and seasonings on top before adding the blade whisk
- Begin with the blade attachment at the bottom covering the entire egg yolk
- Slowly bring the stick blender to the top ONLY AS IT THICKENS. You may bring it up and down again to thicken it even further
- Ingredients do not need to be at room temperature
How long is homemade mayo good for?
Homemade 1-minute mayonnaise can be stored covered in the fridge for up to 3 days.
If I have left the mayonnaise on the picnic table or whilst having a BBQ in the warm summer, then I will throw any remaining mayonnaise away at the end of that meal.
If you are using raw unpasteurized eggs, use the freshest eggs, not the ones that are near their expiry date.
Always make the mayonnaise fresh, then put it back in the fridge as soon as you have finished serving. Always store in the fridge and avoid warm temperatures for long periods of time.
How do I make flavored mayonnaise?
The basic 1-minute magic mayonnaise is the perfect base for all these different flavors. They will go well served as a low carb side sauce for almost every dinner you can think of.
You can either add herbs, spices, seasoning, and acidity BEFORE you make homemade mayonnaise, OR you can stir them through AFTER you have made your mayo.
Flavour Options - add these flavours BEFORE processing.
Place in the jar with the oil and the raw egg before processing. Always add salt and pepper to your taste -
- Basic mayonnaise - add ½ teaspoon - 1 tablespoon lemon juice or white wine vinegar depending on how tangy you like your homemade mayo.
- Mustard mayonnaise - add 1 tablespoon dijon mustard or 1 teaspoon mustard powder into the jar before processing
- Garlic mayonnaise - add 1 tablespoon lemon juice and 1 clove of crushed garlic
- Chilli mayonnaise - ½ teaspoon dried chilli or 1 chopped fresh chilli
- Curry mayonnaise - 1 tablespoon curry powder. Perfect for an easy egg salad
Flavour Options - add these flavours AFTER processing.
Stir through gently the basic 1-minute homemade mayonnaise -
- Herbed mayonnaise - finely diced spring onions, parsley, oregano or rosemary
- Blue cheese mayonnaise - add as much as you like. My kids loooovvveee blue cheese, so we sometimes add a bit too much
- Parmesan mayonnaise - 2 tablespoon finely grated/shredded parmesan for a Caesar salad dressing
- Chive mayonnaise - 2 tablespoon chopped chives
- Pesto mayonnaise - 2 tablespoon pesto
- Dill mayonnaise - add 1 teaspoon lemon juice, 1 tablespoon fresh or dried dill. Perfect to accompany fish
- Tarragon mayonnaise - 1 tablespoon fresh tarragon chopped finely. Perfect to accompany tarragon chicken
- Ranch mayonnaise - garlic, mustard, lemon juice, diced green olives, chopped chives. Perfect for pretty mush all your summer dishes
- Lime avocado mayonnaise - ½ mashed avocado and juice of 1 lime. Perfect to accompany salmon fish cakes
- Tomato mayonnaise - 2 tablespoon tomato paste. Perfect for prawn cocktails. Remember those?
FAQ (and how to stop mayo from splitting)
Any mild neutral flavored healthy oil. I prefer mild olive oil, neutral avocado oil, or macadamia oil.
The most common mistake is people begin to raise and lift their stick blender/immersion blender from the bottom of the jar too quickly. The egg needs to mix and emulsify with the oil to make it thicken. Blend on a fast setting but raise it slowly.
Use the ALL tips described here.
If your mayonnaise has not thickened, pour a fresh new egg into another tall slim jar. Place the immersion blender on top, turn it onto a medium speed. Drizzle the FAILED mayonnaise into the tall jar and continue to process again. It will result in an EXTRA CREAMY thick homemade mayo.
You need real eggs to make homemade mayonnaise, not eggs from a packet. They need to be raw, uncooked. But they can be pasteurized or not.
Please rate this recipe.
CRAZY EASY 1 Minute Homemade Mayonnaise Recipe
- 1 whole eggs - medium
- salt and pepper to taste
- 250 ml (1 cup) light tasting olive oil
- Find a tall slim jar that your blade attachment of your stick/immersion blender fits into.
- Place the egg in the bottom of the jar. Pour in 1 cup of oil.
- Add the salt, pepper and any other seasonings on top.
- Place the blade attachment in the bottom of the jar and start blending until the egg and oil mixture is smooth, thick and pale.
- Add more or less oil depending on how thick you like your mayonnaise.
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
If you don’t have a stick blender, like me, and the mayo fails to thicken the first time, like mine did, just put the mixture into a measuring cup. Then put an egg into the blender. I mixed up the egg some first, then I put a LITTLE of the runny mayo in (about a Tablespoon or so) and mix. I have a Ninja blender, and there is no way to drizzle the mixture without stopping and starting the blender (you have to take the lid off), but it will work! Keep adding a little of the failed mayo at a time, mixing for 5 or 10 seconds between each. Don’t overheat your blender! It will start to thicken up about halfway through. If you really can’t thicken up your mayo, you can always use it as salad dressing.
To say I'm gobsmacked is an understatement. I used the method Libby explained. I can't believe it, it's lovely. I added a Tbsp of Raw cider vinegar. Though, I must be careful and start counting calories, all these gorgeous recipes are making me eat to much. My fault completely. Thanks Libby, I can't wait to add all the different flavourings.
Hey there Vanessa, I am so glad you have discovered how easy (and delicious) homemade mayonnaise is to make (and eat). Now you can make all the 15 flavors, and maybe even some more of your own. Please let me know what you created.
Very easy to make.
1st try with your recipe-lifted the blender too quick and it went watery. 2nd go, LEFT blender ON bottom over yolk until thick! lol got this last tip from watching the vid;) Even attempted to 'fix' the first effort by putting egg in then adding runny mix->ended up creamy still, but a lil bit runnier than second effort. I'm soooo excited!!! After trying a few times in the past to make my own mayo and going through LOTS of eggs and oil...FIIINAAAALLLLY success!!!! Thank you:))
YAYYYYYY, I absolutely love it when someone finally masters the magic 1-minute mayonnaise recipe. Now you can make a gazillion flavours for summer salads and any dressing you need. Mexican, curried, thousand island, herbed, spicy, garlic aioli, mustard, chili .....
Mine was always coming out rather runny, like a creamy salad dressing. I saw another method that just uses egg yolks, and it came out much thicker. I'm not sure if I did something incorrectly or not with the whole egg recipe
You need to follow the recipe to a T. Tall slim jar. Egg at the bottom. Place the stick blender on top of the egg. Bring it up slowly. Ready in about 20 seconds, even less. I always use a whole egg and it turns put beautiful and thick In fact, the more oil I add, the thicker it becomes (ironically).
Hi there I don't have a stick blender. Can I use an electric whisk instead?
No, sorry, my method has to use a stick blender because that is what allows the slow emulsification of the whole egg with the oil to make the creamy mayonnaise. Another method, however, you may wish to try is using a blender but then you have to add the egg first, with the blender running, add the oil drop by drop to ensure is emulsifies slowly. Good luck Zarin,
I used EVOO 1 cup, runny as snot yes I used a glass that my blender fit in, yes I moved it slowly. Then I used cannola, same thing. I then cut the oil to 1/2 cup and voila! mayonaise. thats a huge difference.
Give us the link of the video ...... grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr there is no bloody video on this page. No blockers, tried with many browsers. What is your problem??????? give us the video link.
I can't find the video, either. Frustrating.
Hi Sharon I also thought I’d missed the video and when I pressed play next to the recipe I had to scroll back up again to see the video playing! Hope this helps
I have just made this for the first time exactly as you said Libby and it is the most amazing quick thick & creamy mayo ever. I can’t believe I’ve put it off Making it for so long never thought I’d be able to make it now looking forward to my egg mayonnaise for lunch tomorrow! Thank you so much! ??
Why in earth must we be subjected to that terrible 'music'? What is the POINT of it?
I just want to check l'm making the mayonnaise correctly. I don't want to be subjected to that racket - or have the faff of turning off the sound on my phone before l start.
I had one question. Can other oils be used? We use Rice Bran Oil at home more often than Olive Oil. Would I need to use less of the oil since it is a thinner oil? Thank you.
The use of rice bran oil isn't recommended, you might want to see this post which oils I use and which ones I avoid. You could use light olive oil, macadamia oil and avocado oil are all wonderful substitutes.
I used avocado oil and you can drink this crap through a straw. Trying to find a way to salvage this mess.
Did you use a tall slim jar? Did the stick blender cover the entire egg? Did you pull up slowly with the stick blender? You can start with another egg and slowly drizzle in your failed mayo. Never throw anything away, it can always be salvaged 🙂
Hello, can you plz advise how long can this recipe be preserved in the fridge? Like how many days can i keep it before it expires. Thank you!
Keep it in the fridge for up to 3 days if used immediately each time and kept in the fridge immediately after every use. If you bring the mayo out of the fridge for any length of time (say at a long dinner or a long BBQ) then I would use once on that day, and discard the remainder. Further information is in the post above. Hope that helps 🙂
I made this with EVOO and added 1Tbsp of vinegar and one sachet of Splenda to cut the bitterness.... turned out perfect.
Last time I made this it tasted very olive oilish, but after putting in lots of garlic it was fine.
In Spain I haven't seen light. Yes we have suave, but it still taste very strong. Can I mix it with avocado oil. The avocado oil cost 8€ for just 500ml. So I don't want to use that only. Or is there another oil I can use. Coconut oil?
I just made this and it is fabulous, thanks so much for such a simple way to make mayo!
Did everything exactly as described and it stays a liquid. Not thickening at all. I was worried I'd overheat my stick blender so tried again after a cpl minutes but it's not working. Used mild olive oil with a bit of lemon juice and salt for seasoning and placed the blade over the egg as stated. Any ideas why it's not thickening? Dunno if it can be salvaged or I'll have to chuck it. 🙁
Did you place the stick blender right at the bottom of the jar over the yolk? Was the jar a tall skinny jar (it won't work otherwise)? Did you raise the stick blender slowly as it emulsified? Remember my top tip in the recipe, if it ever fails, pour the failed mayo into a jug, place another egg into the tall skinny jar (no need to wash the jar first), place the stick blender over the new egg then as you turn on the stick blender again, slowly drizzle in the failed mayo - works every time. Never throw failed mayo away, it can always be rescued 🙂
Can you use a nutri bullet blender or do it by hand? I don’t have a stick blender, just tried in nutri bullet but stays liquid?
Try adding a tbl water to it next time as it helps it thicken. Also, The stick blender should be on the lowest setting and try pulsing and you should see billowy clouds of smooth mayo starting to push out from the sides of the blender tip. I never add the oil until after the blades are in the jar so the egg yolk (I only use the yolk part) and other ingredients are trapped under the blades and the oil has to work its way in a little at a time. Tip: instead of lemon or vinegar use pickle juice for flavor 🙂
I made this without reading the directions. After using 3 boiled egg yolks and it was still runny I read the directions. ?? I used a small Ninja blender. I got a jumbo raw egg out of the fridge, cracked it and added on top. Turned on the Ninja and it whipped right up. I will not use Avocado oil again because I don’t like it but it’s nice creamy mayo.
I've been putting off trying this recipe even though I have made several others on your site and 99% were amazing (the 1% was mostly user error I think). I had a dinner party last night and wanted to make cole slaw so I bit the bullet and tried it with Avocado oil. It turned out perfectly!! In hindsight, not sure why I waited so long. The avocado oil gave it a very mild taste which worked well in the cole slaw. Unfortunately I didn't have enough for my deviled eggs so I had to use store bought but it will probably be the last jar of mayo I ever buy. I don't use mayo a lot so I will plan my days I may make egg salad, tuna salad, deviled eggs etc together so not to waste the yummy mayo. Thanks for another easy (follow the video and start w the stick blender all the way at the bottom) and yummy recipe.
Scrolled the ENTIRE page from top to bottom. No video.I did not miss it. Wife double checked me. Oh well,..I will just look at the recipe.
Do you have ad blockers installed? The video is there, I promise xxx
Where is the video exactly please? I can't see it either. Don't have ad blockers, Thanks!
Hi again, I couldn't watch the video on 3 different browsers.... Not a worry, I made it per instructions, and even rescued the first failed batch, IT IS GREAT!!!! Thank you so much Libby, sooo much easier and straight forward than making it in the thermomix. I look forward to experimenting with the other flavours, even the blue cheese?
It says 6 servings but how much is a serving? 1 Tablespoon? 2?
I use A LOT!
None of your videos show in Chrome, which is the only browser I have available on this chromebook.
Hmmm, I am on Chrome and I can see them. I just tested an incognito window too, they still show. I'll dig a little deeper to see what's going on.
Thank you for your suggestion of incognito mode, I wasn't able to see on any browser until then, I am guessing now that its because I have adblockers installed but in incognito I could see the video
Thanks for adding the variations as well Libby. It' what makes the difference for a recipe like this - and inspires new ones too based on ones own personal experience too! Keep up the life changing work 😉
Aw thanks, Terry. Glad you like all the variations. I am currently hooked on adding a huge amount of chopped fresh herbs from my garden - yum!
Thank you for this! This is the fifth recipe for mayo I’ve tried and the only one that didn’t fail!
Awesome!!! I even get my kids to make this for me while I'm getting dinner ready. It has to be my favourite sauce. I add herbs and spices to it too.
Hi, does this definitely work with avocado oil? Tried it and we get a runny green eggy soup... not yum. Did everything exactly as it was in the video
I just made it with avocado oil and it definitely works! You just have to make sure you have the blender all the way at the bottom when you start, otherwise, you'll get a fluidy mess like my first attempt lol
Yes, I just made it five minutes ago with avocado oil and it worked perfectly! it only took about 15 seconds of blending with the stick, honestly.
How much avocado oil? Did you add any thing else besides the egg and that? thanks
Try drizzling the oil in after mixing the other ingredients, instead of adding it at the beginning.
Pinning for later..love all the variations. Sounds easy (which I really like LOL), and delicious. I've looked up & down this page 100x though, and can't find the video. Watched another video on YouTube just to get the technique which I'll use for this/these recipes! Thanks for sharing!!
The video is right above the recipe. Sometimes things can be right in front of us and we still can't spot them. I hope your mayo turned out well.
The video does not show in Google Chrome but it does in Microsoft Edge !
Hi Libby, please can you help me with a couple of questions.
I've made this mayo 3 or 4 times now and it has worked each time and so quick, easy and delicious. I would like to get it thick and spoonable as at the moment it is a creamy but fluid consistency. Please can you help?
Also, a thought following on from a previos comment, can this be added to hot dishes to make the base for a creamy sauce .... so eg courgetti noodles sauce maybe?
Thanks for your help.
To ensure it thickens even more, you can use the stick blender for a little longer. If ZI ever want to make a creamy sauce, I simply add cream cheese (full fat) to the pan and deglaze to grab all the amazing juices, or stir through some courgetti. I have never tried to add the mayo, that might just work too!
I get delicious salad dressing every time but not thick mayo. I use avocado oil.
Are you pushing the stick blender right to the bottom to cover the egg? Then slowly bringing it back up as it thickens? These 2 steps are critical. Avocado oil dressing must taste amazing nonetheless 🙂
Thank you so much for posting this recipe. You are absolutely right; this is tonnes better than store-bought! I feel so accomplished ^_^
Awesome - another #quickwin 🙂
Oh my, worked first time and how easy was that and it tastes delicious. I did pasturize the egg first which was simple to do and having half a lemon over from lunch today, i added that to the egg and oil mix. Took on board the comments about using the high/fast setting on my immersion blender and hey presto. Such a great recipe. Thank you.
Mine ended up as egg soup. I used my regular evoo, and it was not a good choice. I used my Kitchenaid immersion blender and ended up using 3 eggs. Your recipe states at the end to use more or less oil depending on the consistency you prefer, but doesn't say which will give you the effect you want. I figured it out, but stood there confused for a few minutes, lol. What did I do wrong?
What a shame. I really emphasise in the post to never use extra virgin olive oil, it is way too bitter for mayonnaise. I use the light flavoured version. It turns out creamy and yum. Did you place the stick blender in a tall jar over the egg yolk as shown? That is an absolute must. The choice of oil you use, is more for the flavour, not the thickness. You may add more oil at the end if it turns out too thick. Mine sometimes turns out like butter, I could almost spread it. I'm sure you will have more success next time.
Try putting the ingredients in a bowl and then putting that bowl inside a large bowl that has hot water in it. This is the only way I've been able to make mayo and it works everytime it is done this way. The only thing to watch out for is that the water level is low enough that it doesn't get into the mayo. 🙂
WHY does all the oil I have taste rancid ?? Maybe I need more seasoning ??
I would check the expiry date and where you store it. Oil should taste wonderful and fresh. Heat and sunlight can both make the oils go rancid, oxidised and horrid tasting. Do not store neat the oven or another heat source. Store I a cool dark place such as a pantry.
Just a heads up: I tried this, using the low setting on my blender, and it was disgusting, just basically opaque oil. I decided I'd use it anyway as oil is expensive, and added a little more salt. This time I used the high setting on the blender, and, MAGIC! It fluffed right up and was the perfect consistency. Delicious, thank you.
Awesome tip!!!!! Thank-you Karen.
I do not have an immersion blender. I have Vitamiz and ninja attachments. Will those work instead?
Ann Marie Ring
Hi Cheryl, I make mine in a Nutri-Ninja and it works perfectly! I'm sure a Nutri-Bullet would work fine too! I don't know how powerful a Vitamix is but I'd definitely give it a try! Hope it works! ☺️
Ann Marie Ring
Hi Cheryl, I make mine in a Nutri-Ninja and it works beautifully! I'm sure a Nutri-Bullet would work too! I don't know how powerful a Vitamix is but I'd say it would also do the job fine! Good luck! ☺️
Hm, mine was watery, too. I took a fresh egg and added the liquid, then repeated with a third egg. That finally did the trick. Weird right? I used mct oil though, since it was the only neutral tasting oil I had in the house.
Still glad I found this recipe, it’s amazingly easy ?
Now I just have to eat mayo three times a day for the next three days so it won’t spoil...
I used MCT oil as well and it required 2 eggs to make a mayonnaise that isn't super thick. Next time I might try 3. I also added ~2 tsp lemon juice, 1 tsp pink salt, and 1/2 tsp white pepper.
I've made mayonnaise before and it was okay, but this was delicious!! I'll be playing around with additions of herbs and cheese (omgs, blue cheese sounds amazing!).
I zlaays use macadamia oil ... first tried it with evoo but it was too strong ... maca oil is a very mild flavoured oil.
Sorry that should be "always"
I dont know what happened. I made this before and it worked perfectly, I also kept it in the fridge for a couple of months and I found the flavour became more mild. The olive oil had a very strong taste.
I decided to make it again and put the egg in with some of the oil on top at first it immediately became like mayonnaise but as I dumped the rest of the oil in - it just became liquified.
I tried washing everything and drying and starting again with a fresh egg but that is just liquified too, just cant understand it . Ive used 3 orgainic eggs so far and scared to try again. 🙁
Did you use a tall slender jar as shown in the video? There is no need to "dump the rest of the oil in". You place the egg in the tall jar, pour the oil and any seasoning. Place the head of the stick blender over the egg yolk. Turn the stick blender on and lift slowly so the egg and the oil emulsify gently. P.S. I keep my mayonnaise for up to 3 days in the fridge, keeping it in the fridge for a couple of months is not recommended. And if the olive oil had a strong taste, I wonder if you used the extra virgin olive oil, rather than the lighter tasting olive oil as shown?
I'm sure you'll have better success next time if you do it exactly as shown. No one likes wasted eggs 🙁
Use the high setting on your blender. Mine was liquidy and unappealing too. I decided to add more salt and used the high setting this time and it immediately fluffed up.
Thank you! I am new to low carb/keto diet which is very different for me...plus I can't eat dairy ?. So, finding a simple, easy way to make a thick, creamy base I can use for so many things is amazing...fast and easy clean up,too!
Hi, why are raw eggs not recommend for children? I understand the pregnant and low immunity but children? How is that different than an adult or even teen. Thanks, look forward to making this and will check out the pasteurised eggs. Where can I buy them in New Zealand? We are in Wellington. Thanks Libby. ?
I allow my children to eat raw eggs all the time. They eat raw cookie dough, raw cake batter and yes, mayonnaise. This is the only pasteurised egg product I can find in NZ. They are more widely available in the US.
Thanks. Where are you based, I assumed the USA, but I could be wrong. You have so many wonderful recipes, going to try the cream cheese sushi next week
I am in little New Zealand. Far far away but the majority of my readers are from the US. I am so happy that you are enjoying my recipes and this new way of life 🙂
I too am from in "little New Zealand" watch this site EVERY day & LOVE IT 😀
Yay, welcome to all my kiwi buddies here 🙂 ?