The BEST TASTING Mayonnaise │Homemade Protein Chips │Easy Keto Recipes For Weight Loss #ketorewind

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Mayonnaise recipe:
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Comments

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50 COMMENTS

  1. Hi Ladies! I cannot say how thankful I am for this recipe, I was about to give up until I stumbled upon your channel. Best mayo ever 🙂 I've made it 5 times now and once it separated , I think it was because my egg wasn't warm enough but I added 2 Tbsp. of boiling water and voila, it was fixed! Thanks again

  2. I add my thank you to your mom as well, I have tried many different avocado oil / olive oil mayonnaises and have missed my Dukes mayo so much. I am absolutely going to be trying this, just need to make a run to my local Costco to see if they have the Chosen Foods avocado oil your mom uses. I'm looking forward to mayo again!!

  3. I did the week of maintenance with you and no weightgain!!! I was pretty bloated at the start of the week which could have been the extra volume of food but I think more likely it was the cauliflower I had. Really enjoyed the extra calories. While it will obviously slow the weight-loss down I am hoping it will make it more sustainable. Thanks for the tip!

  4. I make a very similar recipe. I put the egg in first , never use collagen, use lemon juice instead. I also use a wider mason jar. I capture the egg with the immersion blender and hold it down with the blender resting on the bottom of the jar. Keep the blender at the bottom of the jar until it is mostly mixed and then move the blender up and down to thoroughly mix. It has never failed.

  5. Your comment about drinking wine from 8 is SO true and made me laugh. I am Italian and I can vouch for that. I found a copycat Best Foods/Hellman Mayo similar to this and have modified it over the years, but I will have to try it with collagen. I use 1/4 melted butter (not hot), 1/4 cup MCT (I use C9 so my tummy doesn't hurt), 1/4 light olive oil, and a 1/4 avocado, neutral oils work best. I use both lemon and vinegar and both salt and allulose. The key is to put everything under the oil and use a jar that is not too wide, just big enough the blade head can reach the bottom, then stick the emulsifier head straight down and keep it in place while you blend until it is white on top like she did. Go up and down a few times after to completely mix but don't over mix, it will separate. I put mine in the fridge and use it for about two weeks. With vinegar, salt, and sugar (allulose is sugar, just not a type we break down) the egg really doesn't need pasteurizing but if it makes you feel better go for it. The combo of salt, sugar, and vinegar is how our ancestors cured and pickled things for hundreds of years.

  6. Jess, you should try to go for a chin up before mastering the pull up which is soooo much more difficult and dangerous for your shoulders until we build a bit more upper body strength. You can build the recruitment muscles even by doing one chin up and holding the position for a count of 3 then 5 then 10 seconds or do 1 chin up and then slowly lower to start position. You will be amazed at how quickly you will see your strength build and reps increase. The pull up you are currently doing doesn’t allow for as much variation bc it takes soooooo much more strength to complete with our hands in the pull up position. The band is a great tool to help too! Love seeing the workout portions of your day! Thank you again for sharing. Love the hard boiled egg tip in insta pot! And of course sweet kitty🐱

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