Me too. I guess the anchovy replaced the egg yolk and the broth made it lighter. Love how white it was too. There was no acidic agent in it either. I might put a couple of drops of lemon juice.
@@andrewbudd7368 yes it does- in fact this technique would probably work if you just melted gelatin in your aicidic base (say vinegar but it could be any liquid).
Can you achieve that kind of emulsification in a typical blender? Or is this some kind of high powered apparatus. Also, any idea what ratio of broth to oil?
But I believe in France macédoine is the mix of vegetables, hot or cold, by itself or sometimes with butter or mayonnaise, when russian salad is always with a mayonnaise-like dressing
i tried it out. nothing else to it. its not a permanent emulsion though. it lasted a few hours before kind of separating but otherwise it was perfect. i imagine the proteins from both the broth and the anchovies helped and the anchovy juice had the acid...the oil just brought it all together Edit: I used a Thermomix and not a regular hand blender (dont know if that may change the outcome)
How the F*** did he make a white mayonnaise starting with anchovies, infused oil and chicken broth. did I miss something? I would expect the anchovies to color the mayo a grayish brown.
These people cook way better than Jamie Oliver or that guy who does Hell’s Kitchen, I understand that those two are the fabrication of the Brit media for some reason.
That guy who does hell's kitchen worked his way up the ranks from nothing and even managed to get 3 stars. These guys are great but to be honest they're making veggies and mayo.
That guy who does Hells Kitchen makes some incredibly fine food away from the trash TV scene. Some of the most elegant and hearty dishes I've made are from his recipes. Which means he can range from trash to fine dining, and he is a Master of them all. That's the kind of chef you should be paying attention to. He knows EXACTLY what he's doing.
Gelatin is a magical ingredient. Love the technique. The dish needs pasta, Parmesan, and bacon in my opinion. My brain keeps thinking this is just a incomplete cold pasta salad.
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That mayonnaise with just chicken broth and oil blew my mind
Me too. I guess the anchovy replaced the egg yolk and the broth made it lighter. Love how white it was too. There was no acidic agent in it either. I might put a couple of drops of lemon juice.
@@jasminderpinder chicken helps the emulsion because of the protein inside
I have been cooking professionally for many years and I’ve never seen or heard of this technique. It looks like merengue- very interesting
The fat in it helps as well as the proteins combined. That is probably a well concentrated stock. Gelatin friends!
@@andrewbudd7368 yes it does- in fact this technique would probably work if you just melted gelatin in your aicidic base (say vinegar but it could be any liquid).
I have loved Macédoine since I was a child. This recipe is simply epic.
They actually look like brothers!
Ernie Kim my thoughts exactly
Should have Inaki do a season of tmoac tbh.
ludo will probably put this on his menu in LA, he's been jacking Inaki's dishes for years!
Impressive. Anyone tried making the emulsification? Need to give it a go, very Interesting
yes it works you can do it with fish broth and grapeseed oil
I will try reduced lobster broth
That mayonnaise blew my mind
I am as surprised as chef ludo. I thought immediately What???? Is that magic?? There is no way....??? That's a magic mayonnaise
I need the mayonnaise recipe please!!!
add the oil gradualy
My mayo just turned into a white runny sauce. An emulsion, but it didn't thicken at all. Need to try it a few more times.
Simen Ruud speed is your friend
Can you achieve that kind of emulsification in a typical blender? Or is this some kind of high powered apparatus. Also, any idea what ratio of broth to oil?
its a thermomix blender they can heat while blending
A also believe that the anchovies matters
cool
Landscaping, music, food It’s all ART Just a different medium to show how creative a person is….🌻🎶🥐
is this secret recipe or you can tell us? 😎 ingredients please! about mayonnaise of course
interesting, in Macedonia we call it Russian salad :)
In Russia they call russian salad, salad "Olivier".
But I believe in France macédoine is the mix of vegetables, hot or cold, by itself or sometimes with butter or mayonnaise, when russian salad is always with a mayonnaise-like dressing
Someone know what the emulsifier is in the mayonnaise?
perhaps there is a small amount of protein/gelatine from the broth which suspends the oil?
i tried it out. nothing else to it. its not a permanent emulsion though. it lasted a few hours before kind of separating but otherwise it was perfect. i imagine the proteins from both the broth and the anchovies helped and the anchovy juice had the acid...the oil just brought it all together
Edit: I used a Thermomix and not a regular hand blender (dont know if that may change the outcome)
did your thermomix have any kind of temperature setting?
Gelatin in the chicken broth. It can be added from packets or stock made with wings and feet will have highest gelatin content.
Tha anchovy
beetroot also please : ))
I like to know how to make that's mayonnaise
oooh, I'll try it with dashi and something else to hold the emulsion, maybe soy milk
holy shit that's beautiful
I tried the same but the end result is very runny texture it didnt bind at all
maybe he's using a concentrated chicken broth, so that there's a good amount of gelatine by volume, making it easy to hold the emulsion
How in the fuck is that fuck what in the fuck mayo??? Holy shit!
They almost look alike.
I too can make mayonnaise like that, if I spend $1700 on a f*cking Thermomix blender!
Easy does it Andrew.
How the F*** did he make a white mayonnaise starting with anchovies, infused oil and chicken broth. did I miss something? I would expect the anchovies to color the mayo a grayish brown.
Gelatin in the broth from the chicken emulsifies the mayo like with the protein in the eggs. Proten + fat = mayo
This looks like something that would be brought to a trailer park social function.
wow, ok
tobiasmaiermaus Jason does not care how much effort went into turning that chicken stock into mayo, nah its all the same to him.
you know nothing
You really know nothing
These people cook way better than Jamie Oliver or that guy who does Hell’s Kitchen, I understand that those two are the fabrication of the Brit media for some reason.
That guy who does hell's kitchen worked his way up the ranks from nothing and even managed to get 3 stars.
These guys are great but to be honest they're making veggies and mayo.
That guy who does Hells Kitchen makes some incredibly fine food away from the trash TV scene. Some of the most elegant and hearty dishes I've made are from his recipes. Which means he can range from trash to fine dining, and he is a Master of them all. That's the kind of chef you should be paying attention to. He knows EXACTLY what he's doing.
Gelatin is a magical ingredient. Love the technique. The dish needs pasta, Parmesan, and bacon in my opinion. My brain keeps thinking this is just a incomplete cold pasta salad.