The Mayonnaise Show | The French Chef Season 6 | Julia Child
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Julia Child shows you how to make mayonnaise by hand or by machine. Once you’ve found how easy it is to make your own, you’ll find a thousand uses for homemade mayonnaise.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Get More Julia Child on PBS:
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Facebook: / pbsdistribution.org
I remember during the 70’s on any given day, we had 3 channels to choose from, I would watch this with my mom. I miss them both❤️
Me too. Only my mom used the TV as a babysitter 😅
My brother used to watch this lovely lady. My mother wouldn’t. She couldn’t cook very well & was very competitive. She hated being shown up. I adored Julia. I’d watch her downstairs when I could.
How did you end up having 3. In the Chicago area it was channels 2,5,7, the network stations, Ch. 9 WGN, which was independent, and Ch. 11, PBS.
Let alone the UHF stations.
@@Almostcool1 How foolish.
I love that these are on YT now.
Priceless.
The opening scene is so hysterical and fun. Julia Child at her absolute best at creating the whole genre of the entertaining food show. Thanks, Julia!
What is hysterical about it ?
She was not a comedy act.
She was filmed for tv live, first of her kind.
@@lauren6889 Talking about beating the living daylights out of the egg yolks and getting them to do what you want them to do was hysterical to me
@@lauren6889She absolutely was a comedy act, and also an accomplished cook. She both entertained and educated. That’s what makes her so watchable. I don’t understand not finding her hysterical, she had sharp wit and often broad humor, sometimes a little dark and shockingly blunt as well, but at the same time classy and charming.
This is timeless i could listen to her explain how to do this for hrs. My mother loved watching Julia Childs.
I watched this show when it first aired in the 70's. I have been making mayonnaise since that day. I just got my first blender and this show was a revelation. So many things I learned about cooking came from her show. She was a treasure.
This was the 60's.
Such a merry voice and personality
This rekindles my love for Julia even-though she left us almost 20 years ago.
I STILL make it by hand, to this very day! (started 40 years ago making it by hand)
There is no reason to buy mayonnaise. It's so easy to make, with ingredients you always have on hand, and SO much better.
Not difficult to make by hand, worth the effort
And legend has it she is still beating it up today....
didn't know the mixer was so cute back then😂
❤️love you, Julia, you were the one in the million
I wish the volume of these were up with the TH-cam ads. Love having my ears blasted.
The TH-cam membership is the one thing I can’t do without. No adds, and you can go to other apps and close the phone, and the video keeps playing. It’s a necessity to me. I do without a lot of things, but I need my TH-cam!
@@tammynoveh353 Phone?
@@mikezylstra7514 On my phone, and laptops.
I’ve stopped using earbuds & that is one thing I don’t miss! I am sensitive to noise & have discovered that turning the volume down all the way & turning on the captions is a great way to watch without the intensity of the volume. Sometimes that just grates on my nerves! 😅
Of course, I would never turn down the volume on Julia, Jacques or Nick Stellino! ♥️
@@tammynoveh353, thank you so much for sharing this! I’ve debated for years about the upgrade, not wanting the extra expense. & frankly, I enjoy some of those ads, they have been very useful to me! 😅 so now that I’ve reconciled paying for premium, I’m wondering about the ads that I want to see! Are they completely gone? 🌷🪷🌷
I laughed out loud at her slurping up the mayo in opening with a noise 😂😂😂😂
Surprisingly I’ve never been successful making mayonnaise with a blender, so I do it by hand. It’s a Zen moment for me to sit there, go drop by drop and whisk.
Try an immersion blender and use "The Joy of Cooking" blender mayonnaise recipe.
I know why.......
In the US now they pasteurise and wash eggs so they cant stay out of the fridge. When Julia made this recipe that was not the case and eggs were left at room temperature.
So the answer to your question is: the eggs NEED to be at room temperature to make mayonnaise.
Try it and let me know!"😊
Mustard acts as an emulsifier just like it does in homemade salad dressing. I have to say I have always enjoyed her shows even when I was very little.
I cook all the time and finally decided to buy Mastering the Art of French Cooking to put into my collection and I have no idea why it took me so long. I had to laugh to myself when I saw that I had been cooking fresh green beans by the French Method for years just because I thought it worked and came up with that on my own.
It's been a pleasure reading through it.
It's there on the shelf with The Joy of Cooking, 3 different editions of The Betty Crocker Cookbook (recipes change over time) a mixer of various cuisine-based books such as Mexican or Italian, a first edition of Vincent Price's Treasury of Great Recipes and 4 or 5 binders of recipes I have collected from all over for many years. All except Vincent Price's book have notations in the columns for substitutions and measurement changes, cooking information not listed or helpful, and referrals to other books and recipes for the perfect sauces and side dishes.
I'll refer to her books it time and time again as I do with the other books as I come up with my own versions of recipes.
Add woreshir sauce you got ceaser salad dressing...
Any time I have tried to make mayonnaise it's been a big fail. Maybe now I can. She's wonderful and makes me smile.
I love mayonnaise, and I love you Julia. Thank you.
I use my handheld Immersion Blender and make it right in the Jar
@ejbear8403, thanks for the reminder, of how easy that is. We have been using a store bought avocado oil mayonnaise. I’m ready to make my own version! Thanks to Julia for the memories! Watched her with my mama, very fond memories! 🌷🌷🌷
Explains everything...especially the pitfalls 🙏.
I 💕 ve this so much. ❤❤ My Mom had me making mayonnaise from a young age. Never tried using more than 2 yolks with whisk.
Older now and have the beautiful hand mixer/burr mixer.
Same on the lemon juice and white wine vinegar combo though. ❤😊❤ And the oil was always a combo of veg oil and grape seed oil. Sometimes walnut oil.
I love her phrase "egg yolks have a curious digestion"
That so made me smile.
Ok, and we always used Dijon mustard, not mustard powder. 😊❤😊❤❤
I ADORE HER AND THIS ❤😊
Smaller batches, no more than 6 days in the fridge.😊❤😊
I can't help but feel like she got into the cooking brandy. Still gonna try this.
Homemade mayo truly is delicious. I have to keep myself from eating the whole bowl...
That's why I don't make it.
I just loved her. ❤
Love the opening scene!
Love this! My preferred way of making mayo is with a jar and a stick blender.
Also, leftover egg yolks? No such thing in my kitchen.
ha. right? "just in case you've been making a lot of meringue" uhhh, yeah, that happens.
I use a stick blender now. Fresh mayo in under a minute! My partner used to never eat anything other than Best Foods/Hellmann's, until I started making homemade mayo
@@michaelspock I've recently upped my effort to get added sugar(s) out of my diet.
My Hellman's had it as did every non-frozen whole grain, etc. bread at Whole Foods.
I don't eat much in the way of processed foods, but still, in mayo? organic whole grain bread? WTF?!
@@michaelspockHe's lucky to have you!
What kind of oil do you use? Grapeseed oil?
Mixing mayonnaise with roux gives a wonderful sauce.
Yes!
"Needs more cowbell!"" 😅
I hate mayo... But, I love fresh stuff.
No miracle whip in this house...😅
She' s awesome!
When was the episode originally broadcast?
I made the blender version today....Easy and tasty.
Julia Child was to cooking what Bob Ross was to painting.
um, yeah. Leisure time TV viewing. Bob Ross was my waking up TV/coffee when I had to work on Saturday. Julia was mostly a curiosity, early 60's, but I admit I learned many cooking techniques from her..
Sooo much fun and good food .
One of my favorite dance videos ever....keep coming from time to time ❤❤
Will never make this, but love to watch her!
Delightful!
You can pasteurize your egg yolks in the microwave before emulsifying with oil. It will last as long as store bought. There are videos showing you how to do it.
I just looked at my mayo ingredients - it’s doesn’t say eggs, oil like I remember.
I’m definitely trying this.
Almost all mayonnaise has soybean oil and egg yolks. Some, like Hellmann's contains whole eggs.
Most 'commercial' mayo has ingredient 1 being water
I only use homemade mayonnaise. I've been making my own for over 10 years now and I always make mine using a hand held blender. You just put everything together and start mixing, it literally takes just 15-20 seconds.
I'm kind of surprised it took her until the sixth season to do this topic.
JUst make it and eat it like a pudding, Oh Julia!!
Green goddess mayonnaise also avocado 🥑 helps
I respect those of you who use the whisk ... but I have not and will not use anything but a motor to make mine.
It's quite delicious, and I've made gallons of it.
Sponsoring The French Chef was probably the last good decision the Polaroid Corp made.
So happy that she uses just plain salt. We need to go back to this as the prices of so called sea salt and kosher salt is becoming ridiculous!
Interesting and disturbing that jarred mayo lasts forever, but homemade, infinitely better, must be used quickly. Then made again. Or the next thing. And and so it goes. Life lessons here I believe.
Thank you again and again Julia.
Highly suspicious!!
@@seraphaleIt's not a mystery. The store-bought versions are made with pasteurized eggs and, sometimes, preservatives.
The "Joy of cooking" blender mayonnaise recipe easily keeps 2 weeks or more in the fridge as it has enough plain white vinegar or white wine vinegar in it to chemically cook the egg. It's all about the acid. I've been making it that way since the early 90s and have never had it go bad. Modern food science says leave the fresh covered mayo at room temp for an hour before refrigeration to give the vinegar time to act. They didn't understand that in Julia's day. Pro tip: the first quarter cup, use evoo, then switch to peanut oil for the final one cup for excellent all purpose flavor. NO soybean oil, yuck.
@@uptoolate2793 The Joy of Cooking blender mayo calls for three tablespoons of lemon juice, not vinegar. I guess they are interchangeable. Sometimes I use both vinegar and lemon juice for cole slaw dressing.
And to think I grew up with Hellmans “ real “ mayonnaise.😊😊
Now a days many add sour cream like in tartor sauce yall ..horse reddish too helps
I've made homemade mayo. It's not difficult to do.
There are ways to gently temper your egg yolks so that the mayonnaise will keep longer....it is done to the egg yolks after their first beating. I haven't found a great video on this. Anyone else?
"The Joy of Cooking" blender mayonnaise recipe uses 3 tablespoons of plain vinegar. The acid chemically cooks the egg. Keeps for more than 2 weeks, no problem. I've kept it for almost a month that way. 30 years practice at this point.
Pre emulsion blender days
One issue with homemade is that it doesn't keep very long, so you have to keep making it and know when to throw it out.
More opportunities for experimentation to discover your favorite recipes 😋
Meh, I use "The Joy of Cooking" blender mayonnaise recipe. It has 3 tablespoons of vinegar in it. It keeps easily for more than 2 weeks. Been making it for 30 years and almost always use it up in time. Cooks today suffer a lack of judgment and throw everything away out of an abundance of caution. They've been frightened into this mindset, unfortunately.
@@uptoolate2793 Julia Child herself said in this video that she throws it after after one week. I don't think she was frightened or overly cautious. Food poisoning is a real thing and it is not worth the risk.
You can pasteurize your eggs very slowly in the microwave before emulsifying with oil. It lasts as long as store bought.
There are videos showing you how to do it.
WHAT ARE THE PROPORTIONS OF OIL TO BEATEN EGG YOLKS ?
1/2 cup of oil 2 1 egg yolk
What, no immersion blender?
I got yer mayonnaise show
I have made mayonnaise years ago in a blender. But since then, there has been a lot of advice to never use unpasteurized eggs in recipes where the eggs are raw, such as mayonnaise or mousse. Are the commenters here pasteurizing their yolks or using raw yolks? Also, is the trend to pasteurize eggs before using them in recipes a genuine concern or overblown?
It's a matter of risk. I'd advise using only pasteurized eggs. Eggs are only truly safe when fully cooked.
I pasteurize the eggs and it’s a genuine concern for me. It may not be as worrisome to people who are young and healthy, but I’m neither so I’m very careful. I also don’t eat homemade mayo made by anyone who I don’t know well enough to know if they pasteurize the egg or not.
Try with egg substitute, which is similar to using the whole eggs. They are pasteurized, and behave the same. I whip them until they are pale and golden, add the acid, and go.
The way eggs are grown and processed here in the US makes it a genuine concern, imho. I heard standards in other countries for egg production are better.
Adding mustard (possibly including mustard seed as well) to the mayonnaise mixture introduces natural isothiocyanates which have an antibacterial property that makes the mayonnaise safer to eat, despite the egg yolks being raw. Other ingredients with this compound besides mustards are horseradish, wasabi, and members of the Brassicaceae family of plants (brussels sprouts). Also the salt, lemon juice, wine or vinegar add to the antibacterial effect.
Ive made all without electricity..😮
Une mayonnaise is not a sauce but a past
What about the salmonella in the eggs?
I thought eating raw eggs was bad for you