Just as a tip to some people. You can make mayo with whole eggs (white included) just fine, it ends up being just a tiny bit thinner, but tastes a bit fresher and obviously has slightly less oil per volume and some protein. That's how I make mine and if you just put it in the fridge for 10 minutes, it firms up a little bit into a great, light creamy consistency. I know it's not traditional, but if you don't have anything to use the egg whites on there's no reason not to just make whole egg mayo.
The more oil you add, the thicker it will get. I use one whole egg then i just keep adding oil until desired thickness. The mayo will also get thicker using a blender compared to whisking by hand.
Yes. Keep the egg white! The egg white makes it harder to blend. That's why it's left out in traditional receipes. But this is not a problem when using a stick blender. And then the protein from the egg white helps stabilize the emulsion.
For those who make this for the FIRST time - One important tip: Lower all the ingredients, because the chance that this will fail isn't low! Use about 100ml oil and 1 egg yolk, 1/3 cup basil leaves, 1 clove of garlic, 1 tbsp lemon juice, 2/4 tsp salt, some cayenne & pepper and 1/2 tsp mustard and follow his steps. My first try failed & I've wasted a lot of ingredients, this isn't as easy as it looks in the video. Anyways, after the 3rd try it finally worked & tasted beautiful.
for anybody wondering if it is possible to do this without the immersion blender, YES it is, you can use a regular blender or food processor however the oil cannot be added all at once like it can with the immersion blender, and MUST be added SLOWLY while blending. There are lots of videos demonstrating this method
Very much like you could, technically, dig a 6 foot hole in the ground with a spoon, a shovel might be a better choice. If you're going to cook - and attempt to cook good food - you simply must have the right tools to start with, else your task is going to be much tougher (which no one wants while learning!).
Trying changing a light bulb with a screwdriver, cwoo100. Right tool for the right job. Doesn't mean it 'can't' be done, just much easier with the correct tool...just like I said before. And thanks for insult, was completely unwarranted.
Travis A. Dees I dont think it was, you are sounding pretentious. I think a blender works perfectly well here and you are just saying words for no reason.
My favorite thing about your videos is how you sometimes explain why you do things. It's like I learn the recipe of something worth knowing, as well as collecting cooking skills and tricks from watching you. I appreciate your time and effort making these videos, I'm a big fan!
This is AMAZING! I didnt know I could do it with my stick blender, I was doing the emulsion by adding a thin line of olive oil, very slowly while manually mixing, this is so much easier. I think I love you, you gave me easy mayo.
I've only been watching Chef John's videos for a few days now, but I have already been inspired to make some of his recipes. Every time I watch one, I am even more inspired. His videos make me want to invest in the tools needed to make all different kinds of foods, like the immersion blender in this video, and buy only the basic-ish ingredients to make the dishes, etc. that Chef John sort of advocates for. Thank you Chef John. I find myself getting lost in time watching your videos on TH-cam; I've accidentally gotten a friend of mine hooked too, but I don't think anyone minds. I certainly don't. :)
Chef, I just made mayo for the first time following your garlic basil mayo recipe exactly and am blown away by the results. Thank you from the bottom of my heart. My mesquite grilled burgers later tonight are going to be EPIC!
I used a blend of (Trader Joe's) EVOO and other OOs that my mom has in her kitchen (I believe from Costco). My parents both said they tasted the OO the most, so I'm not sure if I didn't mix in well enough or if the flavor is too strong. I used 1-1/2 cup as the recipe calls for. I still love it and spread it on some buns for burgers. I also accidentally dropped a little too much cayenne, but the extra kick is what I like. Good luck to you!
I know this is three years late, but you can pasteurise the eggs first to kill all bacteria. Heat eggs in a pot of water until the water reaches 60°C and maintain that temperature for 4 to 5 minutes. It should kill the bacteria and you can use the eggs for raw consumption.
@@Junokaii The egg shell often contains a few salmonella bacteria, but not enough to get sick from. The problem arise if you contaminate your mayonnaise with salmonella and store it for days. The bacteria then will multiply to reach a toxic concentration (after a few days).
@@raymondnoel6053 Now I understand the fear of commercial mayonnaise. People are afraid of salads that sit for a few hours because they say the mayonnaise will cause salmonella poisoning. However, that never made any sense to me. Commercial mayonnaise will sit for months, after opening, in the fridge. Why doesn't IT go bad? I've heard all kinds of explanations about chemical reactions but none of them made any sense because salmonella is a bacteria and it has to be present to grow and obviously it isn't present in commercial mayonnaise because it lasts for months in the fridge. Now, I get it. It's HOME MADE mayonnaise that's the problem. Salmonella is present and can now grow in the exposed eggs. That makes more sense. People have confused the understandable fear of the home made with commercial mayonnaise, not understanding that the commercial stuff has been treated so salmonella won't be present.
this is the best method of making mayo!! not the first time I've seen it...using this method for a few years now and i would never go classical method again!....this is so easy and exact same results if not a little thicker than classical mayo
Just watched this and the 2007 video back to back...both are informative but Chef John has evolved into one of the very best content creators on TH-cam and one of my favorite to watch...even when I'm not interested in what he's making.
Thank you chef. I made the mayo 2day. I have never liked mayo. This was a wonderful sandwich spread. Most of the meals i cook now are from your channel. So thank you again. You are a great teacher.
Hey have to give ya thanks for the tip on using the immersion blender. I quit using it years ago to make mayonnaise and aioli because half the time I ended up with a liquid mess. So I switched to my Vitamix which worked well. But your tip using a container with a bottom snuggly fitting the blender and waiting a bit for the ingredients worked sooooo well!! It's super nice to be able to make my mayonnaise and aioli in the jars I plan to store them.....thanks so much!!
Chef John, I am going to try this recipe tonight. It really looks easy and delicious...... In today's day and age, people refer quick and appetizing recipes.And you define that... Happy Cooking!!
I just can't get over how I LOVE your videos. Always really simple, always looking so delicious, and always that sense of humour that makes really this fun to watch, even for the recipes I don't intend to try. Which are scarce. Amazing quality work, honestly. And one of my favourite channel on TH-cam, if not THE one.
I've been making my own mayo for a couple years, but I've always used a regular blender. I just (finally) bought a stick blender last week - SO excited to try doing it this way!
I love your videos so much.I'm a Pastry & Baking Arts student and I love to cook just as much as I love to bake and I really really learn so much from you.I'm so gonna try making my own mayonnaise.
NO MORE BLENDERS FOR ME!, I just made this (with variations with what I had on stock), and it came out so great! I used 2/3 cups Mediterranean Oil from Costco (Light Olive/Grapeseed./Canola), 1/3 cup coconut oil (melted/cooled), 1/4 C. Walnut Oil, and replaced 1 TBS Red Vinegar instead of the white vinegar you had. FABULOUS! I wanted to eat it with a spoon. My ingredients are room temperature (important!). The initial emulsion start was the same as yours, but yours combined way faster after that point. It may be because I was afraid to move the EB too far and ruin it. After 30 seconds or so, I thought I wasn't going to work. So I just lifted more and more and TaDa! Thanks a bunch!!
I've been taught that the best way to make mayonnaise is to whisk vigorously whilst SLOWLY adding the olive oil. I've had mostly success with that method, but, oh God, this looks too easy to be true! Definitely trying this :)
You are my favorite Chef! Even more than Paula Deen. I can't believe I just said that. But, it's true. I've made dozens of your recipes over the year and they never disappoint.
People should also know that salmonella, which lives in the meat of the chicken, doesn't live inside the egg. Most salmonella-egg related infections result from the (for lack of a better term) chicken poop on the outside of the not being washed off, and some of it getting into the egg which has been cracked.
This mayo would remind me of a pesto flavored mayo and I dont think you can beat this! Chef John does it again, and he is the boss of my youtube watching!
I made this last night, but had a hard time finding something the right size to use. Using a wide mouth pint sized mason jar is the perfect size. For anyone that's in the same situation. Plus, you can just put a lid on it, for storing in the fridge.
Just made this so so good! Not sure why I waited so long to make it, but every recipe I make of yours turns out wonderful, You're the best Chef John! =)
I’ve made this before a few years ago thanks to Chef John, and it came out perfectly! I just tried it again, and it’s thinner than salad dressing at a forgotten B&B in Lancashire. I could swear, I followed the directions, but evidently my scholarship to the Cordon Bleu is in jeopardy. Any suggestions that might save my diabolically-thin basil garlic mayo?
I tried using only olive oil and 3 tbsp of fish oil since I like those flavors and wanted to make it healthier. It turned out to have a very bitter aftertaste. Would that be from the Olive or the Fish oil? Neither oil tasted bitter before blending. ... So I know which one to exclude next time. Also, I added roasted tomato to mine, if that makes a difference. Thanks!
Thankyou so much Chef John for explaining why my mayo sucked last time I tried to make it: because I didn't use one of YOUR vids, clearly! I would have brought the blender up, and also.... this recipe said to add the oil in a thin trickle, a little bit at a time. I know that method works too though, but I'm going to try this next time for sure!! :-)
I always use a whisk to whisk up my own mayo.. manually... After watching this video, I feel like a fool because I've always had a stick blender laying around.. Well, at least my arm is saved from the pain of constant whisking from today onwards! Much love to you, Chef John!
All other videos: keep a steady stream of oil. Dont stop the stream or it will curdle. This Guy: FTW, drowns it in oil and 5 seconds later the most beautiful thickest mayo I've ever seen
It's mostly to keep them green, as leaves tend to go a little dark og gray when cut up (or blended in this case). You don't HAVE to, it's just aesthetics.
If you wanted to use whole eggs instead of just the yolks only, would there be any real changes to the amount of ingredients (say, for instance, you don't use egg whites generally for cooking and don't want to throw them out or store them for long periods of time), or to the process itself?
so, I learned how to make mayo using a blender with the method of pouring the oil in very slowly. But the stick blender looks like it works so much better. I'm asking for one of those for my birthday. And, thanks for the tip on how to kill salmonella. I always thought it was inside the egg.
Chef John. What do you think of the freeze dried basil available from a number of stores but I think it comes from the Seattle area. It seems that every time I buy a herb (or is that an herb?) it goes bad in the fridge before my single busy life offers up the chance to use it. I'd love to have the time to tend a(n) herb garden but like most I would love a lot of things.
Hi Don. Herbs are really best when fresh. If you want to play with them a little I like roasting herbs in a hot pan or oven. Spices go on and/or before or doing cooking because you want the spices caramelized or infused into what you are making. Herbs always go on top or in last; this creates a flavor pop on the palate.
Using soap & water and scrubbing the eggs will also remove most germs...Guess I've been pulling my stick blender up too quick & not letting it get thick 1st. Thanks, Chef John. I will try again after giving up because I was wasting so much oil .
You could try a large bowl and a hand whisk, .... and make sure you have lots and LOTS of energy. If you're using this technique, also add the oil a tiny bit at a time.
Dear chef John, I have tried two times, but I failed both times. What is the trick? I use all olive oil instead of a combination of olive and canola. Should I just pulse the blend the throughout the process? Help! Thank you
You can indeed do this by whisking but it's trickier. You need to add all the ingredients except the oil and whisk those all together. Then, while still whisking, add the oil slowly...as in less than a teaspoon at a time. Make sure all the oil is emulsified before you add more. You can also do this in a regular, old-fashioned blender, adding the oil a little bit at a time through the opening in the lid.
Could you use this in a pinch (if you don't have mayo or money) in your "Shrimp and shell pasta salad) recipe? Or would this wreck the flavor profile of the dressing?
I have made Mayonase with out a blender. It works but you need lot of patience. if you are doing with a whisk or a regular blender the biggest thing about making it work is . adding the vegetable oil drop by drop in the begining. if you add too much oil in the begining it will not work.
people worry about eggs making them sick. All my mom made a drink with eggs yellow, sugar, and malt. Blend the eggs white with sugar for a while until is almost white and then add malt beverage or grape juice (welch) i love that, its been a while since i had some of that lol.
If I were to use fresh rosemary, an evergreen in its native location, would I want to chop it finely (?) before or after adding to the blending mixture? I think I'd want to bruise those delicious needles a little to get their paltry-but powerful juices flowing, so to say. I love your videos - you are the consummate teacher. (Also unrelated, I miss the city. Hmmm. . . )
Check out the recipe: www.allrecipes.com/Recipe/233231/Homemade-Garlic-Basil-Mayonnaise/
Thank you for teaching me all this stuff!
🤜👍🤛 ♡♡♡
Much love!
How much oil to put in
"Always try to relax when you cook. Food can sense fear." Best advice! :D
+kungsledden1 I laughed so hard, so true
I like that!!! 😊
dogs also sense the fear ! 😅they bite when they feel you are scared 😉
This guy is the Bob Ross of cooking.
Right? My husband laughs at me for watching recipe videos. Constantly...
Not in the Hair Dept..
the rauss of socc
Still true 6 years later
Him and Jacques Pepin.
Just as a tip to some people.
You can make mayo with whole eggs (white included) just fine, it ends up being just a tiny bit thinner, but tastes a bit fresher and obviously has slightly less oil per volume and some protein. That's how I make mine and if you just put it in the fridge for 10 minutes, it firms up a little bit into a great, light creamy consistency. I know it's not traditional, but if you don't have anything to use the egg whites on there's no reason not to just make whole egg mayo.
The more oil you add, the thicker it will get. I use one whole egg then i just keep adding oil until desired thickness. The mayo will also get thicker using a blender compared to whisking by hand.
Raw egg white causes a vitamin B6 (biotin) deficiency so don't eat it all the time...
Yes. Keep the egg white! The egg white makes it harder to blend. That's why it's left out in traditional receipes. But this is not a problem when using a stick blender. And then the protein from the egg white helps stabilize the emulsion.
I consider myself an eggs pert and I thought I knew all the basics to mayo and aoli, and I very much appreciate this tip! Can't wait to try this!
@@MrKErocks I swear you people are geniuses! How do you even know that? Very cool😎
For those who make this for the FIRST time - One important tip: Lower all the ingredients, because the chance that this will fail isn't low! Use about 100ml oil and 1 egg yolk, 1/3 cup basil leaves, 1 clove of garlic, 1 tbsp lemon juice, 2/4 tsp salt, some cayenne & pepper and 1/2 tsp mustard and follow his steps. My first try failed & I've wasted a lot of ingredients, this isn't as easy as it looks in the video. Anyways, after the 3rd try it finally worked & tasted beautiful.
for anybody wondering if it is possible to do this without the immersion blender, YES it is, you can use a regular blender or food processor however the oil cannot be added all at once like it can with the immersion blender, and MUST be added SLOWLY while blending. There are lots of videos demonstrating this method
Very much like you could, technically, dig a 6 foot hole in the ground with a spoon, a shovel might be a better choice.
If you're going to cook - and attempt to cook good food - you simply must have the right tools to start with, else your task is going to be much tougher (which no one wants while learning!).
Travis A. Dees Why be like that? A blender is a perfectly acceptable tool to use for this, sounds like youre just being an ass
Trying changing a light bulb with a screwdriver, cwoo100. Right tool for the right job. Doesn't mean it 'can't' be done, just much easier with the correct tool...just like I said before. And thanks for insult, was completely unwarranted.
Travis A. Dees I dont think it was, you are sounding pretentious. I think a blender works perfectly well here and you are just saying words for no reason.
Travis A. Dees stop being a smart ass, we make mayo with a normal blender since decades its work just fine
Yes. Do you have a search box?
My favorite thing about your videos is how you sometimes explain why you do things. It's like I learn the recipe of something worth knowing, as well as collecting cooking skills and tricks from watching you.
I appreciate your time and effort making these videos, I'm a big fan!
I love your videos, because of people like you this world is a beautifull place... thank you
This is AMAZING! I didnt know I could do it with my stick blender, I was doing the emulsion by adding a thin line of olive oil, very slowly while manually mixing, this is so much easier. I think I love you, you gave me easy mayo.
I Chef, just read the comment on your blog - you are such a patient man. Your methods and recipes have changed our eating lives. Thanks
I've only been watching Chef John's videos for a few days now, but I have already been inspired to make some of his recipes. Every time I watch one, I am even more inspired. His videos make me want to invest in the tools needed to make all different kinds of foods, like the immersion blender in this video, and buy only the basic-ish ingredients to make the dishes, etc. that Chef John sort of advocates for. Thank you Chef John. I find myself getting lost in time watching your videos on TH-cam; I've accidentally gotten a friend of mine hooked too, but I don't think anyone minds. I certainly don't. :)
Chef, I just made mayo for the first time following your garlic basil mayo recipe exactly and am blown away by the results. Thank you from the bottom of my heart. My mesquite grilled burgers later tonight are going to be EPIC!
I used a blend of (Trader Joe's) EVOO and other OOs that my mom has in her kitchen (I believe from Costco). My parents both said they tasted the OO the most, so I'm not sure if I didn't mix in well enough or if the flavor is too strong. I used 1-1/2 cup as the recipe calls for.
I still love it and spread it on some buns for burgers. I also accidentally dropped a little too much cayenne, but the extra kick is what I like.
Good luck to you!
ooh I'm scared to die from salmonella poisoning. That tone of voice just had me laughing like crazy
I know this is three years late, but you can pasteurise the eggs first to kill all bacteria. Heat eggs in a pot of water until the water reaches 60°C and maintain that temperature for 4 to 5 minutes. It should kill the bacteria and you can use the eggs for raw consumption.
Peter Goossens
IKR!?!?
I used to drink raw eggs in a cup every morning and never got sick once.
@@Junokaii The egg shell often contains a few salmonella bacteria, but not enough to get sick from.
The problem arise if you contaminate your mayonnaise with salmonella and store it for days.
The bacteria then will multiply to reach a toxic concentration (after a few days).
@@raymondnoel6053
Now I understand the fear of commercial mayonnaise. People are afraid of salads that sit for a few hours because they say the mayonnaise will cause salmonella poisoning. However, that never made any sense to me. Commercial mayonnaise will sit for months, after opening, in the fridge. Why doesn't IT go bad? I've heard all kinds of explanations about chemical reactions but none of them made any sense because salmonella is a bacteria and it has to be present to grow and obviously it isn't present in commercial mayonnaise because it lasts for months in the fridge.
Now, I get it. It's HOME MADE mayonnaise that's the problem. Salmonella is present and can now grow in the exposed eggs. That makes more sense. People have confused the understandable fear of the home made with commercial mayonnaise, not understanding that the commercial stuff has been treated so salmonella won't be present.
this is the best method of making mayo!! not the first time I've seen it...using this method for a few years now and i would never go classical method again!....this is so easy and exact same results if not a little thicker than classical mayo
Chef John, since you recommend it so highly, pls show us some more recipes using the immersion blender!
Just watched this and the 2007 video back to back...both are informative but Chef John has evolved into one of the very best content creators on TH-cam and one of my favorite to watch...even when I'm not interested in what he's making.
Thank you chef. I made the mayo 2day. I have never liked mayo. This was a wonderful sandwich spread. Most of the meals i cook now are from your channel. So thank you again. You are a great teacher.
That was the greatest technique I've seen for making mayonnaise. Nothing short of beautiful watching the mayonnaise form like that.
1:19 That was one of THE MOST sarcastic tones I've heard in a loooong while hahaha! Way to go Chef John!
I agree with the immersion blender being a must have in the kitchen, couldn't live without mine. Great recipe
Hey have to give ya thanks for the tip on using the immersion blender. I quit using it years ago to make mayonnaise and aioli because half the time I ended up with a liquid mess. So I switched to my Vitamix which worked well. But your tip using a container with a bottom snuggly fitting the blender and waiting a bit for the ingredients worked sooooo well!! It's super nice to be able to make my mayonnaise and aioli in the jars I plan to store them.....thanks so much!!
Chef John, I am going to try this recipe tonight.
It really looks easy and delicious......
In today's day and age, people refer quick and appetizing recipes.And you define that...
Happy Cooking!!
I just can't get over how I LOVE your videos. Always really simple, always looking so delicious, and always that sense of humour that makes really this fun to watch, even for the recipes I don't intend to try. Which are scarce. Amazing quality work, honestly. And one of my favourite channel on TH-cam, if not THE one.
I've been making my own mayo for a couple years, but I've always used a regular blender. I just (finally) bought a stick blender last week - SO excited to try doing it this way!
I am a Chinese, living in Australia now~ so I am trying to cook in western ways! thank you for your teaching ~~
I just did this, but with garlic and chili instead! Worked great and turned out super delicious! Now, off to the bbq!
I love your videos so much.I'm a Pastry & Baking Arts student and I love to cook just as much as I love to bake and I really really learn so much from you.I'm so gonna try making my own mayonnaise.
I've made this maybe 5 times and each time was wonderful. Thank for the recipe!
He is right I made my own mayo a year ago and have never went back to the commercial stuff again. Conpartivley this actually tastes like something.
I've never actually tried any of these recipes, besides 2 or 3. I just sit here & imagine how awesome this has to taste.
NO MORE BLENDERS FOR ME!, I just made this (with variations with what I had on stock), and it came out so great! I used 2/3 cups Mediterranean Oil from Costco (Light Olive/Grapeseed./Canola), 1/3 cup coconut oil (melted/cooled), 1/4 C. Walnut Oil, and replaced 1 TBS Red Vinegar instead of the white vinegar you had. FABULOUS! I wanted to eat it with a spoon. My ingredients are room temperature (important!). The initial emulsion start was the same as yours, but yours combined way faster after that point. It may be because I was afraid to move the EB too far and ruin it. After 30 seconds or so, I thought I wasn't going to work. So I just lifted more and more and TaDa! Thanks a bunch!!
I’ve never realized just how easy it is to make mayo! Yippee I’m so excited! Just bought a stick blender too!! Thanks Chef John!!😃
May-O...may-O....
Daylight come & me wan' go home...
sorry, but I couldn't resist...I've always adored 'Harry Belafonte'...
I've been taught that the best way to make mayonnaise is to whisk vigorously whilst SLOWLY adding the olive oil. I've had mostly success with that method, but, oh God, this looks too easy to be true! Definitely trying this :)
This stuff is so good!
I just made another batch… Made dozens/year already.
So good.
You are my favorite Chef! Even more than Paula Deen. I can't believe I just said that. But, it's true. I've made dozens of your recipes over the year and they never disappoint.
that was amazing to watch- i had no idea all that oil would transform into luscious mayo!!!
My family has been doing the stick blender in a wide mouth pint mason jar for 30 years. Makes for easy fridge storage, too.
I didn't know that Mayo could be made by such a simple process. . . Thank you, I will try this recipe within this month.
CELESTE, in the ATL 😊
I had some basil pesto and some mayonnaise. Mixed it together. Delicious.
People should also know that salmonella, which lives in the meat of the chicken, doesn't live inside the egg. Most salmonella-egg related infections result from the (for lack of a better term) chicken poop on the outside of the not being washed off, and some of it getting into the egg which has been cracked.
This is popular on a variety of chicken sandwiches. There is also pesto basil mayo recipes. As Always a pleasure viewing your videos.
Chef John is probably the most badass humble troll period
METALLICA!!!!!!!!!!!!!
I chuckle at all your videos. Love your comments and the recipes.
This mayo would remind me of a pesto flavored mayo and I dont think you can beat this! Chef John does it again, and he is the boss of my youtube watching!
This is by far one of the best recipes out there!👍👍
You're the best Chef John. I could listen to you talk and joke for hours!
I bought a kitchenaid stick blender and it works beautifully. Can’t wait to try this mayo.
I got it at a bargain price too.
I made this. I only just added garlic and basil to store bought mayo, and used it on steak. Very delicious.
So much respect for chef John. All hail chef John!
I made this last night, but had a hard time finding something the right size to use. Using a wide mouth pint sized mason jar is the perfect size. For anyone that's in the same situation. Plus, you can just put a lid on it, for storing in the fridge.
For you, it is.
Just made this so so good! Not sure why I waited so long to make it, but every recipe I make of yours turns out wonderful, You're the best Chef John! =)
I’ve made this before a few years ago thanks to Chef John, and it came out perfectly! I just tried it again, and it’s thinner than salad dressing at a forgotten B&B in Lancashire. I could swear, I followed the directions, but evidently my scholarship to the Cordon Bleu is in jeopardy. Any suggestions that might save my diabolically-thin basil garlic mayo?
MAAAAY-O! I can't believe I've not seen this one. This looks so, so good!
I tried using only olive oil and 3 tbsp of fish oil since I like those flavors and wanted to make it healthier.
It turned out to have a very bitter aftertaste. Would that be from the Olive or the Fish oil? Neither oil tasted bitter before blending. ... So I know which one to exclude next time. Also, I added roasted tomato to mine, if that makes a difference.
Thanks!
Thankyou so much Chef John for explaining why my mayo sucked last time I tried to make it: because I didn't use one of YOUR vids, clearly! I would have brought the blender up, and also.... this recipe said to add the oil in a thin trickle, a little bit at a time. I know that method works too though, but I'm going to try this next time for sure!! :-)
Don't sweat the technique classic GangStarr best Hip Hop quote yet my friend.... Keep vids and quotes coming👍👍👍
obviosly the best vid. technique is better, and more clearly explained, than other videos.
I just watched the old video and it just dosnt sound like you (also the sound and video has gotten so much better with time)
"Food can sense fear" lmao I love your cooking channel lol makes my day!
Chef John.. you make my day.. every day...
I always use a whisk to whisk up my own mayo.. manually... After watching this video, I feel like a fool because I've always had a stick blender laying around.. Well, at least my arm is saved from the pain of constant whisking from today onwards! Much love to you, Chef John!
All other videos: keep a steady stream of oil. Dont stop the stream or it will curdle.
This Guy: FTW, drowns it in oil and 5 seconds later the most beautiful thickest mayo I've ever seen
WOW!!! Awesome recipe!))) Thanx)) I adore this channel! You are great!))) Allthe best regards and good luck to you dear chef!
Just made this, not with the same exact ingredients, but it still came out awesome-tasting. Thanks, Chef John.
I have a stick blender and can't wait to try this. Looks soooo good!
It's mostly to keep them green, as leaves tend to go a little dark og gray when cut up (or blended in this case). You don't HAVE to, it's just aesthetics.
If you wanted to use whole eggs instead of just the yolks only, would there be any real changes to the amount of ingredients (say, for instance, you don't use egg whites generally for cooking and don't want to throw them out or store them for long periods of time), or to the process itself?
I think I want to try this tonight but make Bruschetta on top of the toast points. Thanks Chef. Shout to to you from Niagara.
Brilliant and just in time! I just moved out from home and am having veggie burgers tonight! Thanks! :)
Great vid chef! Can we use a food processor ?? And is there a safe way for using already separated yolks??
so, I learned how to make mayo using a blender with the method of pouring the oil in very slowly. But the stick blender looks like it works so much better. I'm asking for one of those for my birthday. And, thanks for the tip on how to kill salmonella. I always thought it was inside the egg.
As always . . . outstanding. I have a stick blender so will be trying this soon.
Chef John. What do you think of the freeze dried basil available from a number of stores but I think it comes from the Seattle area. It seems that every time I buy a herb (or is that an herb?) it goes bad in the fridge before my single busy life offers up the chance to use it. I'd love to have the time to tend a(n) herb garden but like most I would love a lot of things.
Hi Don. Herbs are really best when fresh. If you want to play with them a little I like roasting herbs in a hot pan or oven. Spices go on and/or before or doing cooking because you want the spices caramelized or infused into what you are making. Herbs always go on top or in last; this creates a flavor pop on the palate.
Using soap & water and scrubbing the eggs will also remove most germs...Guess I've been pulling my stick blender up too quick & not letting it get thick 1st. Thanks, Chef John. I will try again after giving up because I was wasting so much oil .
4:13 I love how chef John stopped his voiceover for just a second there. Bless you, Mayonnaise.
Hey...very interesting recipe. But can I make it in mixer/ grinder. And how long it stays good if kept in fridge. Thanks!
I genuinely think this is a mind-blowing technique. Who would think making mayonnaise could be so easy?!
I’m watching this and on the side panel I see a recipe from you for an egg free vegan mayo!! YAY!!!
You could try a large bowl and a hand whisk, .... and make sure you have lots and LOTS of energy. If you're using this technique, also add the oil a tiny bit at a time.
YES!!! My husband and I make BLTA's with a similar basil aioli.
It.
is.
so.
good.
Dear chef John,
I have tried two times, but I failed both times. What is the trick? I use all olive oil instead of a combination of olive and canola. Should I just pulse the blend the throughout the process? Help!
Thank you
Chef John, I just love you! And I have a problem - I don't know which I love more - you or your recipes :D
You can indeed do this by whisking but it's trickier. You need to add all the ingredients except the oil and whisk those all together. Then, while still whisking, add the oil slowly...as in less than a teaspoon at a time. Make sure all the oil is emulsified before you add more. You can also do this in a regular, old-fashioned blender, adding the oil a little bit at a time through the opening in the lid.
Just made my own batch, tastes great, thanks chef john!
Tried your mustard chicken thigh recipe... Was to die for!
Wow! Awesome. I have never seen mayonnaise formation before. Thanks!
Could you use this in a pinch (if you don't have mayo or money) in your "Shrimp and shell pasta salad) recipe? Or would this wreck the flavor profile of the dressing?
I have made Mayonase with out a blender. It works but you need lot of patience. if you are doing with a whisk or a regular blender the biggest thing about making it work is . adding the vegetable oil drop by drop in the begining. if you add too much oil in the begining it will not work.
people worry about eggs making them sick. All my mom made a drink with eggs yellow, sugar, and malt. Blend the eggs white with sugar for a while until is almost white and then add malt beverage or grape juice (welch) i love that, its been a while since i had some of that lol.
krlitos wow that sounds really interesting... Does that drink have a name? I'd like to google it.
If I were to use fresh rosemary, an evergreen in its native location, would I want to chop it finely (?) before or after adding to the blending mixture? I think I'd want to bruise those delicious needles a little to get their paltry-but powerful juices flowing, so to say. I love your videos - you are the consummate teacher. (Also unrelated, I miss the city. Hmmm. . . )
For those wondering, it can last up to 3 days, though it's recommended to consume it before 24 hours pass.
For the most part sounds good, but do you have any recommendations for alternatives to the Dijon mustard, Chef John? :)
Dear Chef John, I'd like to know how long can the mayo stay in my fridge?
Thx so much!
What type of basil are you using, i currently grow 6-7 kinds and would like to know what you prefer or would stay away from using.
can this be done by just whisking and using arm strength? or do i have to really buy a stick blender?
chef, I have purple basil in my garden, do you think that kind would be good in the same dishes as the italian basil?