Yeah. I hate when they are waaay over the top. This guy is good. Edit: like I just want my fucking recipe. Not your girlfriends philisophical insights and your political ideology on mayo lol.
@@adventuresa915 Its €3/kg usually for good quality, in some areas it goes up to 4. Dirt cheap, comparable with water and beer prices with rest of civilized europe. I'm a south african greek and here we pay 4-8 times more just for low quality olive oil that hasn't been blended with other oils. In the uk its anywhere between 10 to 30 pound a liter (900g) for lower quality that has been contaminated by italian and spanish oils. Outside of europe its even more expensive and lower quality. As soon as I've saved enough and tensions with turkey die down I'm going back home to crete.
Quick tip from Chef John, wet some paper towels and wrap it around the base of the bowl that you are whisking, that will keep it in place freeing up a hand to drizzle the oil in. Great video, cooked a number of your recipes, thanks!
The immersion blender is the method I've been using for a couple of years now. The nice thing about it is that you can use the container you're keeping the mayo in. I've been making my mayo lately in sort of a Kewpie style. I do use a little mustard but instead of lemon I use rice wine vinegar. Instead of salt I use Umami powder and I put in a splash of Mirin. It's pretty addictive.
Huge tip!!! If you happen to end up with a broken/separated mayonnaise...don’t throw it away, it can be fixed! ... Add an egg yolk in a bowl and use an electric beater or stand mixer ...turn the beater on and while the mixture is beating...Pour the broken mayonnaise into the bowl VERY SLOWLY (Just a dollop at a time) ..it will eventually come together and you’ll have mayonnaise before you! If you’re using an electric beater, it’s important to give your beater a rest after like every 4 minutes because your beater could overhear and get spoilt. You could use a hand whisk, but you’d have to whisk vigorously and continuously ...and to be honest it doesn’t seem practical because most people don’t have the arm strength for that
You've given me an idea. I have every kitchen appliance known to man and hesitate to add an immersion blender - no more room. I am going to try using an electric beater using only on beater IPO immersion! Thanks for the idea!
Once you know how to make it, it will be impossible to break it. Look at Alex video for the science behind it, but basically if you mix the egg yolk with the water part (winegar etc...) first and after that you start with little drop of oil and break them with a wisk it will not break after that even if you put a lot more oil. It only break if you mix too much oil at the beginning of the process. That's why I suggest anyone to try the wisk method before any "helping" electric device like immersion blender... you can make mayo in like 10 minutes with an hand wisk (and you don't need to wisk constantly... you don't even need to wish while you are putting more oil...), and you will understand a lot more than making it with an immersion blender. There is also another reason why making it by hand is a good idea compared to fixing it... you don't need to add anything to the emulsion. If you do you will probably get way too much mayo (at least for 1-2 person to consume all in about 1 week that homemade mayo last).
Not Hellman's! You have to try Dukes. I moved to the South and I can't use anything other than that. It is available up north now and if you can't make your own it certainly is the best thing out there
hey everyone, little tip to have a more stable bowl since it's really hard to whisk, add the oil and hold the bowl at the same time : put the bowl on a cloth or wet towel this will increase friction and keep the bowl in place :)
You have great confidence I , I really learned a lot, I’m tired of buying store-bought. You made a difference in my life today. No more boring condiments.
I allways use a hand mixer wen i make mayo, simply because it saves time. One tip i learn a long time ago,when you introduce the mixer in the container with the ingredients, position it at a slight angle and the press the start button,keep it still for a few seconds and the move it slowly up.
Thank you so much, tonight I thought I would try making my own... I used 1 egg, avocado oil, dijon, sweet pickled peppers, salt, pepper and garlic and cilantro and lime juice.... It turned out amazing
Thanks a lot for this Video! My Fiance and I are both very limited in what we can eat for various reasons so now with Christmas coming up, we can't have something high end fancy...so I rather like to stick to making everything from scratch if possible and this Video helped a ton! Thanks for that and Happy Holidays! 😁
This is such a great video! I used the regular mayonnaise recipe and to be frank I was very nervous when I began preparing the Mayo but as the Mayo started to come together..I was like ‘success!’ You should definitely follow his recipe rather than any other recipe on the internet. Tips: 1: Use an electric beater if you have one 2: After pouring the egg yolk and mustard in the bowl, turn the beater on and then pour the lemon juice/vinegar in while beating the mixture. 3: While beating the mixture, drizzle the oil in very slowly and a little at a time!...you have to be very careful otherwise you’ll end up with a broken/separated mayonnaise. Good luck!
I always make dill Mayo for my tuna salad. Of course fresh is best but I will use dry just leave it overnight at minimum. And I’ve been mixing Mayo with tobacco and other spicy things for decades. And how refreshing to see a young person with so much knowledge and still hungry for more!
I love your videos but I find the immersion blender is the best for making mayo. I put in a mason jar the ingredients and its done no mess in the jar to save for later. keep it going!
@@riseofazrael as Karl didn't answered the question I give it a try. Best thing is to make the mayo always fresh and normally it stays good for 5 days. Don't stick your fingers or a used spoon/fork/knife in the mayo, or it will spoil fast. I wouldn't try to use it after the 5 days. It only takes you minutes to make a homemade mayo and if you want to do something without the egg but with garlic just make an ailio. It is also delicious.
@@gabrieleghut1344 keeping dirty things away from it is most important you're right, but also upon completing creating your mayo, let it sit at room temperature for a few hours, this lets the acidity youve used (be it lemon juice or vinegar) kill all bacteria. then you can refridgerate it. refridgeration makes it very hard for the acid to do its work. make sure everything going into the mayo is room temperature beforehand also. all these tips along with a good ph balance (good acidity) can make a mayo that lasts a month if in an airtight container like a mason jar or something (remember make sure its very clean)
@@ElemuntDesign how to make mayo is not new for me and why you need to do what and when I learned in school in 1972. What do you mean with "Room temperature"? A very hot summer day (28 celciusis and more) is not when you want leave your fresh mayo out for some hours. In warm countries mayo is made from hardboiled egg yolks instead of fresh raw egg. Our teachers taught us well and we had to understand when we made dishes what the spices and herbs are for. We even learned how a flour is made (we made our own), how the grain is build and what each layer does.
@@riseofazrael only make as much as you need. One egg should be enough for a week but only you knows how much mayo you consume. Just try one egg and see if you need more or less. You can use small Mason jars for storage.
Hats off to explaining all the methods, but yeah hand (immersion) blender is definitely the quickest. You can also make and store it in the same container that way
It’s best to use a metal bowl when trying to get the garlic shells off with the shaking method.... and you have to put some muscle into it... also you have to remove peeled garlic and shells as you go along
My mom lived her teenage years in USA (my grandpa was a professor at a university in Hawaii in the late 70s), so she and my grannies and uncle always were telling me that in USA was always more easy to cook, and that brazilian recipes were too damn complicated... But now, seeing all the hard work you're having, I guess that the american way is now more complicated than the Brazilian way hahahahaha.
Elevate your regular mayonnaise by adding about a thumbnail piece of crumbled fish stock into the egg yolk before adding the oil. If you’ve ever tried kewpie, it makes your mayo similar if not better than Kewpie 👍🏼🤤
I would love to draw up some concepts and pay you to make a couple recipes for flavored aioli and flavored mayos.. roasted poblano, Chile de Arbor, Chile ancho, chorizo, etc etc .. Please reach out !
In my experience movig over and again on the stove doesn't work so well, but it work, it may be best to just take a bigger pan or elevate with two fork or something
My recipe (no measures though, just eyeball it). 1 egg yoke spoon of yellow mustard some lemon juice smaller dash of Worcestershire Sauce same dash as above of wheskey half of fried garlic (or 1/3 if it's too big) in olive oil (no immersion) the olive oil you fried the garlic Parsley Salt and Pepper mix using a mixer with all ingredientes in the container, mix it pouring corn oil as slow as you can until reach the consistence you desire.
I like his style, no fake smiles or corny jokes. Just fresh ingredients + great technique = amazing food
Except for the ninja blender.
Yeah. I hate when they are waaay over the top. This guy is good.
Edit: like I just want my fucking recipe. Not your girlfriends philisophical insights and your political ideology on mayo lol.
My mom’s gonna kill me when she finds out I used all the oil in the house for making mayo😂😂😂
jajaja that was first thing I thought, where am I going to get such amount of oil?
@@yemmaldn Move to greece where its basically free, its like the only thing we have going for us
@@ANSELAbitsxb was that pun intended 🤣
The thing that I am from Greece and the olive oil is fuking expensive
@@adventuresa915 Its €3/kg usually for good quality, in some areas it goes up to 4. Dirt cheap, comparable with water and beer prices with rest of civilized europe. I'm a south african greek and here we pay 4-8 times more just for low quality olive oil that hasn't been blended with other oils.
In the uk its anywhere between 10 to 30 pound a liter (900g) for lower quality that has been contaminated by italian and spanish oils. Outside of europe its even more expensive and lower quality.
As soon as I've saved enough and tensions with turkey die down I'm going back home to crete.
Dunno why I laughed so hard at "lemon gives it a bit more of a lemony flavour"
After the garlic confit the first thing I thought of how insanely good would a caramelized onion version would be
Add some sour cream to the caramelized onion mayo and I bet it would be the best french onion dip ever.
damn that's a good shout!
Carmelized onion and garlic together.
I think that would work well as a marinade too for a chicken thigh for some reason.
Too much water in the onions, it would separate
@@slaya6y caramelize then put in oven on lowest temp for a bit. might help dry them out. a lot of effort tho
When he added the oil from the garlic confit my heart skipped a beat 😋
the flavour
Yeah that was my favorite as well.
Garlic Confit: so good it almost feels like it should be illegal! 😋
I agree.
Same, olive oil is a bit bitter for mayo right?
Quick tip from Chef John, wet some paper towels and wrap it around the base of the bowl that you are whisking, that will keep it in place freeing up a hand to drizzle the oil in. Great video, cooked a number of your recipes, thanks!
th-cam.com/video/0pxsb8PCh3U/w-d-xo.html
Thanks for the tip ill use that myself
The immersion blender is the method I've been using for a couple of years now. The nice thing about it is that you can use the container you're keeping the mayo in.
I've been making my mayo lately in sort of a Kewpie style. I do use a little mustard but instead of lemon I use rice wine vinegar. Instead of salt I use Umami powder and I put in a splash of Mirin. It's pretty addictive.
Umami powder = monosodium glutamate?
I love how you went through the trouble of having to clean everything just to show different ways to make mayo.
I didn't know it was that simple, I am doing this. Thank you!
Huge tip!!!
If you happen to end up with a broken/separated mayonnaise...don’t throw it away, it can be fixed! ...
Add an egg yolk in a bowl and use an electric beater or stand mixer ...turn the beater on and while the mixture is beating...Pour the broken mayonnaise into the bowl VERY SLOWLY (Just a dollop at a time) ..it will eventually come together and you’ll have mayonnaise before you!
If you’re using an electric beater, it’s important to give your beater a rest after like every 4 minutes because your beater could overhear and get spoilt.
You could use a hand whisk, but you’d have to whisk vigorously and continuously ...and to be honest it doesn’t seem practical because most people don’t have the arm strength for that
A splash of water will do the same thing.
You've given me an idea. I have every kitchen appliance known to man and hesitate to add an immersion blender - no more room. I am going to try using an electric beater using only on beater IPO immersion! Thanks for the idea!
Once you know how to make it, it will be impossible to break it.
Look at Alex video for the science behind it, but basically if you mix the egg yolk with the water part (winegar etc...) first and after that you start with little drop of oil and break them with a wisk it will not break after that even if you put a lot more oil.
It only break if you mix too much oil at the beginning of the process.
That's why I suggest anyone to try the wisk method before any "helping" electric device like immersion blender... you can make mayo in like 10 minutes with an hand wisk (and you don't need to wisk constantly... you don't even need to wish while you are putting more oil...), and you will understand a lot more than making it with an immersion blender.
There is also another reason why making it by hand is a good idea compared to fixing it... you don't need to add anything to the emulsion. If you do you will probably get way too much mayo (at least for 1-2 person to consume all in about 1 week that homemade mayo last).
Brilliant simplicity, excellent video AGAIN ! Thanks for sharing your knowhow
Not Hellman's! You have to try Dukes. I moved to the South and I can't use anything other than that. It is available up north now and if you can't make your own it certainly is the best thing out there
Out West the best (next to homemade) is Trader Joe's, hands down.
I like Trader Joe’s a lot, but…Duke’s. No kidding
@@charliemoody7168 Thanks! I'll try to find it out here, much appreciated.
hey everyone, little tip to have a more stable bowl since it's really hard to whisk, add the oil and hold the bowl at the same time : put the bowl on a cloth or wet towel this will increase friction and keep the bowl in place :)
th-cam.com/video/0pxsb8PCh3U/w-d-xo.html
Loved that you showed all the different ways to create a mayo
You have great confidence I , I really learned a lot, I’m tired of buying store-bought. You made a difference in my life today. No more boring condiments.
I allways use a hand mixer wen i make mayo, simply because it saves time. One tip i learn a long time ago,when you introduce the mixer in the container with the ingredients, position it at a slight angle and the press the start button,keep it still for a few seconds and the move it slowly up.
I’ll try. Thank you.
@@micheledietrick265 You are welcome! Please, come back with an opinion, after you try it!
I will try it. You mean a hand blender and not an immersion blender? I’ll try a hand mixer. Thanks.
@@micheledietrick265 Immersion blender is what i use. Sorry! In my country we call them vertical mixers.
You are an excellent educator.
Thank you so much
Love how the reflection of the knife in the first minute shows to TH-cam play button, subtle flex is on point
Thank you so much, tonight I thought I would try making my own... I used 1 egg, avocado oil, dijon, sweet pickled peppers, salt, pepper and garlic and cilantro and lime juice.... It turned out amazing
Thanks a lot for this Video! My Fiance and I are both very limited in what we can eat for various reasons so now with Christmas coming up, we can't have something high end fancy...so I rather like to stick to making everything from scratch if possible and this Video helped a ton! Thanks for that and Happy Holidays! 😁
It's about to go down in my kitchen! Thank you!
This is such a great video!
I used the regular mayonnaise recipe and to be frank I was very nervous when I began preparing the Mayo but as the Mayo started to come together..I was like ‘success!’
You should definitely follow his recipe rather than any other recipe on the internet.
Tips: 1: Use an electric beater if you have one
2: After pouring the egg yolk and mustard in the bowl, turn the beater on and then pour the lemon juice/vinegar in while beating the mixture.
3: While beating the mixture, drizzle the oil in very slowly and a little at a time!...you have to be very careful otherwise you’ll end up with a broken/separated mayonnaise.
Good luck!
I love the Lopez-Alt mayo technique with the stick blender. Always impresses guests too, lol.
I like the simplicity of the garlic mayo with using a blinder, simple and easy 👌
Just made my first Mayonnaise today! Thanks for sharing Chef! 😮
I LOVE LOVE making my own mayos!! I made Calabrian mayo not too long ago and I love making basil mayo 😍😍
Great video. I already made the garlic confit Mayo for my family at a bbq a while ago. It’s insanely good!!!
I'm putting the garlic with the herb and making a tartar for fish tomorrow!!!!! I'm genuinely excited.
totally gonna make this
I always make dill Mayo for my tuna salad. Of course fresh is best but I will use dry just leave it overnight at minimum.
And I’ve been mixing Mayo with tobacco and other spicy things for decades.
And how refreshing to see a young person with so much knowledge and still hungry for more!
I love your videos but I find the immersion blender is the best for making mayo. I put in a mason jar the ingredients and its done no mess in the jar to save for later.
keep it going!
Big fan of the hand blender method here! Love homemade mayo, I may have to make some this weekend :)
What do you typically store it in afterwards? I guess any air tight jar will do. Does it last in the fridge as long as store bought mayo?
@@riseofazrael as Karl didn't answered the question I give it a try.
Best thing is to make the mayo always fresh and normally it stays good for 5 days. Don't stick your fingers or a used spoon/fork/knife in the mayo, or it will spoil fast. I wouldn't try to use it after the 5 days.
It only takes you minutes to make a homemade mayo and if you want to do something without the egg but with garlic just make an ailio. It is also delicious.
@@gabrieleghut1344 keeping dirty things away from it is most important you're right, but also upon completing creating your mayo, let it sit at room temperature for a few hours, this lets the acidity youve used (be it lemon juice or vinegar) kill all bacteria. then you can refridgerate it. refridgeration makes it very hard for the acid to do its work. make sure everything going into the mayo is room temperature beforehand also. all these tips along with a good ph balance (good acidity) can make a mayo that lasts a month if in an airtight container like a mason jar or something (remember make sure its very clean)
@@ElemuntDesign how to make mayo is not new for me and why you need to do what and when I learned in school in 1972.
What do you mean with "Room temperature"? A very hot summer day (28 celciusis and more) is not when you want leave your fresh mayo out for some hours. In warm countries mayo is made from hardboiled egg yolks instead of fresh raw egg.
Our teachers taught us well and we had to understand when we made dishes what the spices and herbs are for. We even learned how a flour is made (we made our own), how the grain is build and what each layer does.
@@riseofazrael only make as much as you need. One egg should be enough for a week but only you knows how much mayo you consume. Just try one egg and see if you need more or less.
You can use small Mason jars for storage.
Wooo…. So good 😊 lm not rushing to the market anymore… I can make different flavors too…. thank you for sharing…👌🙏
Dude. . this was a great presentation !
Definitely making that garlic confit mayo.
Hats off to explaining all the methods, but yeah hand (immersion) blender is definitely the quickest. You can also make and store it in the same container that way
Hey Stephen, great video and breakdown! I love your videos man, keep crushing it!
I don’t even like mayonnaise and I’m totally making this this weekend for the mayo eaters in this house.
Good for you and all the great sponsors in every vid!! What about confeiting in coconut oil, would that work.
th-cam.com/video/0pxsb8PCh3U/w-d-xo.html
I absolutely love you and your style! Been binging your vids all week and finally had to say it.
Thank lots for sharing ❤️ 💚 💜
I'm not a big fan of mayonnaise, but making your own is the best. We made it in culinary school. I love the sour taste from the vinegar.
Dude, you are the best. Just recently discovered your channel.
didn't know I needed this
Man, this guy's cooking is legendary 🎉
GREAT EPISODE
Tried the classic mayo and it really tasted great massive thank you
Shoot, I didn't know mayo could be that easy! I'll have to give that a try!
Thank you for the video!
You should peep the ninja hot cold it's nice because the blade is at the very bottom...of course, it has a heating function etc.
Hi Steve! Can you tell me the model of that stove of yours? Thx for everything man, u r an inspiration to me!!
It’s a thermador. Not sure the model
Home made Mayo is the best!
Ah Blin, MAYONEZ is LIFE!
Wow.. Awesome texture
I actually appreciate your perspective n skills 👌
Anyone else love the subtle fuggetaboutit he drops?
This was so informative, thank you!
Thank you..
Well done Bro.
You can also use stand mixer. It works like a charm.
If you do the garlic peeling hack in 2 metal bowls instead of plastic it actually works, really worth it if you're doing a lot.
If you don’t have any of those other cooking tools but have a kitchen aid it works awesome.
Little tip for you. If you wisk something in bowl you can use wet teetowel around the bowl to prevent moving.
Amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Homemade is sooooo much better. Store bought has far too much sugar in it. Nice video. Thanks.
Very nice video. Really like your editing style and the recipes of course.
The immersion blender is my best friend for mayo, but my Nana always did it by hand..
Great episode. Making mayonnaise on a moment’s notice, and various flavors at that.
It’s best to use a metal bowl when trying to get the garlic shells off with the shaking method.... and you have to put some muscle into it... also you have to remove peeled garlic and shells as you go along
I make a garlic mayo and use it as a base for Caesar dressing
0:04 yes there is.
i felt the way you said to take care of myself
ty
Love it! Makes me want to cook!
And experiment!
Love love love this🥰
FANTASTICO.
Was there a reason you dirty the kitchen appliances when the stick blinder in a jar was far easier or was it shown different equipment could be used ?
Love all you do..
How long does this keep for in the fridge?
Awesome!
Absolutely love this video! Thank you, adding this to my repertoire!
th-cam.com/video/0pxsb8PCh3U/w-d-xo.html
Great video Stephen! Whats the shelf life of mayo in the fridge? Same as store bought?
About 2-3 weeks. The lemon and herb has a shorter shelve life
that garlic mayo looks insanely good!
I love it. But it's a lot of work. But I love you. Your the best. Oh did I tell you I'm Italian and love to cook. In Rhode island
Great video
Great recipes 👌👍
I make mayo all of the time. Nothing compares
Killed it once again. Thanks for the inspiration
Do you know what the shelf/fridge life is?
This is awesome thanks man
Just discovered your channel, I love it!
Steven can you teach us how to make beef carpacio
My mom lived her teenage years in USA (my grandpa was a professor at a university in Hawaii in the late 70s), so she and my grannies and uncle always were telling me that in USA was always more easy to cook, and that brazilian recipes were too damn complicated... But now, seeing all the hard work you're having, I guess that the american way is now more complicated than the Brazilian way hahahahaha.
Mayo + garlic is Aioli. Its a common condiment with fried green plantains.
How long does the homemade mayo last in the fridge?
A paint shaker would be more intense for the garlic hack
Homeade mayo is definitely better than store bought, but you gotta upgrade your store bought purchase! Duke's mayo all the way!
Homemade mayo for the weekends, Duke's for the weeknights.
Elevate your regular mayonnaise by adding about a thumbnail piece of crumbled fish stock into the egg yolk before adding the oil.
If you’ve ever tried kewpie, it makes your mayo similar if not better than Kewpie 👍🏼🤤
I would love to draw up some concepts and pay you to make a couple recipes for flavored aioli and flavored mayos.. roasted poblano, Chile de Arbor, Chile ancho, chorizo, etc etc .. Please reach out !
In my experience movig over and again on the stove doesn't work so well, but it work, it may be best to just take a bigger pan or elevate with two fork or something
Very interesting mayo recipes.
This is so good!
My recipe (no measures though, just eyeball it).
1 egg yoke
spoon of yellow mustard
some lemon juice
smaller dash of Worcestershire Sauce
same dash as above of wheskey
half of fried garlic (or 1/3 if it's too big) in olive oil (no immersion)
the olive oil you fried the garlic
Parsley
Salt and Pepper
mix using a mixer with all ingredientes in the container, mix it pouring corn oil as slow as you can until reach the consistence you desire.