It is SO REFRESHING that he used the guy who previously made weak mayo to make this recipe. Positive, hands on instruction and encouragement are actually superior methods toward information retention than harsh humiliation and sensationalized shaming techniques displayed in other shows.
@@matty_daddy Its television being angry and frustrated on People making misstakes is selling yourself more than being Nice and helpful to someone doing misstakes. Gordon Ramsay would be alot poorer if he acted Nice and tried to help beginners doing misstakes.
There's a hell's kitchen video where there is no bs background music or annoying commentary to drum up drama. It was surprisingly pleasant to watch tbh.
Oh man you’re right. The American version uses suspense music and close ups on people making faces all the time. This one is more pure and so much better
I prefer masterchef U.S. because the cooks are expected to know this stuff before they even walk in. It's master chef not master in-training to be chef.
Because in Australia everyone is more laid back yeah we have our fair share of idiots but in most cases we like to help each other out rather then hate
I love how there's no high pitched war music playing in the background and the chefs are not thinking their self as the king of the world unlike masterchef US!
I have a mayo recipe that calls for no oil at all. First step: Open up a jar of Mayonnaise. Step Two: Put mayo in a bowl and make it seem like you made it yourself.
@@yannkam2127 you dont need vinegar to make it. It helps with the taste but not needed. Also you dont need eggs you can also use milk so its longer useable. Add some garlic and you have great aioli love to make it when we grill
Now that's the reason why I always preferred Masterchef Australia. The judge here and the whole ambience are just amazing. You can actually learn a lot.
as a chef I agree with his approach, splash of water is key in aoli and hummas. Big thing to note is: do not over blend, and be careful when using a blender vs a food processor, blenders tend to heat up more, and that is bad for any type of emulsion. hope that helps cheers! :)
Behind the scene they help and teach them everywhere, especially the pressure tests. They need to make sure everyone knows how to cook the recipe. They just don't show us.
I actually love this kind of teaching. You see someone who can't do something, you lead and guide him through the entire process which also gives him an opportunity to practice and see that with proper technique and steps, he can do what he previously couldn't which also instills this confidence and encouragement to push them forward.
Damn he is the OPPOSITE of condescending. That incredible how he just accepted the fact that a Top Chef participant just didnt know hos to make a mayonnaise and taught him calmly and respectfully. Incredible
anas hashmi I have no idea what he used. But mayonaise is originally Spanish (French people stole the recipe when they invaded Menorca, oil wasn't even common to use in cooking in France back then😬) and as a Spaniard whose mother has always done mayonaise at home I recommend you to either use 3/4 of sunflower oil and 1/4 of extra virgin olive oil or all sunflower oil for a more smooth flavour. Appart of that just add egg, a little bit of vinegar or lemon and a little bit of salt. NO MUSTARD! And there you'll have a fantastic mayonaise👌🏻👌🏻👌🏻
@@arianam9977 thanks , but I tried to make mayonise that way but now when I taste it , it feels like there is lot of oil content or I feel the taste of oil even though it looks like a perfect mayonise but the taste is disgusting , all I could taste is oil , so could you please tell me a way to remove that oil content or lessen it so that it would taste like a normal mayonise that I could eat , please tell , help me
I understand you iam myself impressed first time see honest straight to the point chief the rest of them like ramsy and oliver etc they are not honest in telling all the recipe details
I tried it tonight and used 1/2 the amount of ingredients in case I stuffed up. Tasted better than the other recipe's I've tried. Didn't come up as thick as Masterchef's but it was still creamy and passable for me. After all the trial and error I've realised I don't like as much mustard in the mayo. It's in the fridge now and i'll taste it in the morning after it's cooled down.
I can't thank you enough - I have been using this for the last 2-3 years and EVERYTIME IT turns out perfect. Never have I ever failed while using this. Thank you once again
For those that don’t know, they do the same teachings and trainings in the American version but just don’t televise those parts because they don’t “sell” the show in America.
I don't think half of you who comment on the oil content understand that mayonnaise is an emulsification of oil and egg yolk. As in, most of it is comprised of the fat. If that bothers you, go search Jamie Oliver's 'yoghurt' mayo substitutes.
This season, my first season I stared watching MasterChef Australia. And from that day on I fell in love ❤️ with this show. One of my favorite shows ever.
Loved MasterChef AU, this show is actually why my little sister got into cooking, we watched the US version very rarely, especially me, since I watched the AU version first I got used to it
Mayonnaise in one minute with stick blender. In a beaker which comes with stick blender (or a tall glass with similar width as stick blender head) put 1 whole egg 1 tsp mustard 1 pinch of salt 1 tsp vinegar/lemon juice 1 cup (neutral tasting) oil 1 pinch of pepper 1 garlic clove (optional) Push blender head to the base of the beaker/glass full of ingredients and blend for 5 seconds. Then with the blender still on slowly lift the blender until you reach the top of the ingredients & all are incorporated into creamy mayonnaise. Should take 20 seconds max. UPDATE* vegans can use 3 tablespoons of aquafaba (juice from can of chickpeas) & 12 chickpeas instead of egg to emulsify the ingredients. It will take a bit longer upto 2mins max
Ana Eva Delgado Luque lol yes. It is optional & I prefer it without myself but sometimes it's a good alternative. I also make it with extra black pepper sometimes
Yeah, stick blender about 2 mins max, the entire operation. Here is the thing, you have to make a tight vortex to get everything to mix correctly and emulsify so make sure your jar your blending into is just , i mean just wider the the blender head with the blade. If you don't it will be 50/50 to emulsify and if it doesn't work a waste of ingredients if you cant rescue it and a big feeling of failure lol. The tightness of the bottom of the jar and stick blender is crucial for repeated success.
My mom always do that on Sundays for a side plate with my dad's barbecue. It's a really common brazilian dish (but we usually add potato and eggs, like in a potato salad, and sometimes apples but I don't like it). We call maionese de domingo
I've got a similar recipe with a tick blender. Ingredients: - 1 whole egg (the freshest the better) - 1 tsp of dijon mustard - 1 tsp of fresh lemmon juice - 1 pinch of salt from himalaya. - 1 pinch of rose pepper - 1/3 cup of extra virgin olive oil (I am from Spain, so I recommend one made from an Arbequina variety olives) Extra fruity flavor. - 2/3 cup of neutral tasting sunflower seeds oil And finally 1/2 tsp of soy sauce (kikkoman is great) for umami flavor. Now the easy procedure. Push blender head to the base of the beaker/glass full of ingredients and blend for 5 seconds. Then with the blender still on slowly lift the blender until you reach the top of the ingredients & all are incorporated into creamy mayonnaise. You can add more or less oil to get a thick or thin texture.
Francisco Moriones What?? Where did you get that recipe? I am from Spain as well and in my family we only use oil, eggs, vinegar or lemon and salt. Nothing more is needed!
*Australian Masterchef Is My Favourite Of All Cooking Shows Ever... And The Whole Credit Goes To The Amazing, Supremely Talented, Extremely Kind* *_Judges_*
0:13 The judge on the right actually underpaid his workers millions of dollars (this was back in like 2015~), albeit *he* didn't underpay them his financial staff that manage the funds / payments underpaid the workers. However in Australian law, it doesnt matter *who* underpaid them since he was the CEO / Boss of his company he must make sure everyone gets paid. He ended up going bankrupt or something and closing all his restaurants down and ultimately that's what lead to him leaving MasterChef AU.
Why do ppl keep asking for measurements. It's pretty straight forward. Cooking is mainly about the feel of things. Just pour the oil little by little until it gets to the consistency you want!
That's what Asians does. Unlike Westerner that always use measurements when they cook. Like.. Half of tablespoon, half of this, that, etc. I mean.. Hey. Why u need to measure it if u already know to cook it? If u still need measurement to cook, that means u still a newbie.
Dzulfiqar Bagas Tito exactly if you look at old recipes from 17 18 century there is no measurement. I’m African so we are use to eye balling and getting that feel of what you want. When my mom bakes cake no measurement and it always comes out great.
@Kraze That depend entirely on the oil you use. Junk makes junk. Seed oils are dangerous rubbish. If you're going to use something to make mayonnaise then use olive oil or another natural oil. It's better and it's not as if you'd use the whole container on your salad. Would you??
Wow that's amazing. I've tried making mayo before, but it always turned out like the first stage shown in the video. I thought i was doing it wrong cause in other videos it suddenly turned straight into Mayo. Never thought to just add more oil.
After thousand of failed attempts to make mayonnaise with different recipes. I landed on this recipe n viola perfect mayonnaise this time. Thanks a ton for the video Your explanation was very easy to understand
For the egg whites, my grandma makes “tortas de huevo” which is the egg whites whisked until foaming and put some pulled beef and bathed them with green hot sauce.
THIS WORKS! I'v been trying out mayo recipes all my life, but I just never got it right. Most recipes ask for a stick blender but as I have a mixie at home I wanted a recipe that works in it- and this one did! 1. It was good to know that mustard is an emulsifier, as I always added it in lesser quantities so that it doesn't get too overpowering 2. The lemon juice/water trick is great for people who are using the mixie. it really helped my churn the mayo well and get a good consistency. Super quick and turned out great! Thanks Gary, and Masterchef!
radhika chandra FYI it's the vinegar in the mustard that acts as an emulsifier. You don't specifically need it. You can just use vinegar or lemon juice if needed. It's the acid that binds the egg yolk and oil together. The water simply helps thin it out. Awesome this vid helped you! :)
It's actually the lecithin in the egg yolks that helps bind the water and oil together. Watch Heston in search of perfection where he experiments with emulsifying a whopping few bottles of oil with only one egg yolk.
Easier to use a jar and a stick blender. 1 whole egg, Tbsp mustard, Tbsp lemon juice, ( I like orange juice as well), pinch of salt. 1 cup of oil. Put stick blender in all the way to the bottom and blend for about 7-10 seconds. Then slowly raise the stick blender to near clearing the top and then do and up and down motion. Put a lid on the jar and you are good to go. Less cleanup. Wasabi is also an excellent option as well as siracha to spice things up.
Takes the guy who fell short, puts him in the driver seat, and runs him through how to do it right. That's excellent.
Egg-cellent you mean
@@jackrossiter9613 bruh
@@jackrossiter9613 eggshellent
@@jackrossiter9613 heh
A Brilliant teacher fr
"Nothing worse than a recipe with only egg yolk because what are you gonna do with the egg whites" never heard such true words in my life
egg white omellette?
Meringue
It seems like more recipes just ask for the egg whites and then you can’t really use the yolk
Put it on your skin as lotion. Use it as lube....durr
LOLO ZeTroll eww
It is SO REFRESHING that he used the guy who previously made weak mayo to make this recipe. Positive, hands on instruction and encouragement are actually superior methods toward information retention than harsh humiliation and sensationalized shaming techniques displayed in other shows.
I know right
One of the reasons I loved it more
**cough*gordon ramsey*cough**
@@SwastikRastogi no,it’s joe
@@SwastikRastogi I think he’s overrated there are plenty of better chefs
@@matty_daddy Its television being angry and frustrated on People making misstakes is selling yourself more than being Nice and helpful to someone doing misstakes. Gordon Ramsay would be alot poorer if he acted Nice and tried to help beginners doing misstakes.
this clip having no music is literally music to my ears
There's a hell's kitchen video where there is no bs background music or annoying commentary to drum up drama. It was surprisingly pleasant to watch tbh.
I'm amazed that 850 deaf people are watching 👀 😅 (I'm a 76 year old deaf person and music destroys the instructor's speech).
@@BrassLock fr?
@@isratjahansoma hg?
I will say as much as I like kitchen nightmares, the European edition is way better without all the blah blah blah
I like how this master chef is more about teaching than drama like the American master chef.
*unlike
Oh man you’re right. The American version uses suspense music and close ups on people making faces all the time. This one is more pure and so much better
That's the American version of literally everything for you... Especially TV
I prefer masterchef U.S. because the cooks are expected to know this stuff before they even walk in. It's master chef not master in-training to be chef.
@@indeviox Exactly.
Why does the Australian version of the show feel like everybody is a mate in it? It´s so much friendlier than...even the Canadian version ffs.
Cuz USA and UK are the Worst. Always remember that.
@markylon I leik Murica mate
Because in Australia everyone is more laid back yeah we have our fair share of idiots but in most cases we like to help each other out rather then hate
@@frankyfish3230
What's up with Australian Animals?
@@cassel7898 you mean from the fire ? If so alot died, they say over one billion but who is to know such digits but yeah was really bad and still is
2:47 the face of a guy who just learned a thing
3:33
Both these timestamps are Gold😂
Petition to get this guy verified
I do look like that a lot of times
That was so wholesome
1 tbs mustard
2 whole eggs
2 tbs sweet vinegar
1 pinch of salt
Oil to thickness preference
Mustard sauce ?.& Pest ?
Thank you
thankyou
What kind of oil?
@@clementine8009 sunflower oil
And now we'll go live to the comment section to hear from our experts.
😂😂😂😂 yeah 'our experts' 😂
One word: fat
🤣🤣🤣🤣🤣
Hahhhh
Lmao
The woman taking notes in the background is my spirit animal.
BPB9973952 ok then
@@BPB9973952 are u here dentist?
I think you simply copied someone's observation and comment good luck
Life is strange
@@EpicBunty calm your tits
Australia MasterChef: Supportive, polite, encouraging, empowering.
US MasterChef: Rude, degrading, insulting, humiliating.
Us Americans are dense, we take encouragement as weakness.
Muricans,bro....
They needed that but Joe is a total a hole unlike the other chef who actually gives advice
Graham is the only one on the American version I like, when he is upset he just sounds like a disappointed father.
None are watchable, but thanks for the mayo recipe
Australian Master Chef is the equivalent to UK's Kitchen Nightmare. So calm, less BS, no drama, and very educational
And to UK master chef
I love how there's no high pitched war music playing in the background and the chefs are not thinking their self as the king of the world unlike masterchef US!
BORING
Yeah masterchef AU is the only master chef that I actually watched two whole seasons.
Usa is the worst
You guy got problems with the US?
After we destroy the losers on our own show, we'll come for you haters next...
I see a whole lot of dumb people yanking about the amount of oil in Mayonaise. That’s basically how it’s done the oil is really what makes it thick!
Yep lol
No that's the egg but aight
I have a mayo recipe that calls for no oil at all. First step: Open up a jar of Mayonnaise. Step Two: Put mayo in a bowl and make it seem like you made it yourself.
@@CooterCoy so how did your no oil mayo became a mayo without the oil in the first place? 🤔
@@harveyscottz r/woooosh
"Once you understand how mayonaise is just a combination of eggs and oil, you will be able to successfully combine eggs and oil."
😂
You missed a critical step trying to be clever
@@fallowthrall2292 Nahh man. If you're using a stick blender, there is no way to fuck up, apart from using the wrong quantity of ingredients
@@cameodamaneo you missed that you need an emulsifier you dolt
@@fallowthrall2292 No I didn't
I love how he teaches. He even showed them a “if this occurs, then do this” trick for them to take with them
People in the comments think mayo is a fat free food item
It's mostly arab/indian people unaware that mayonnaise is mostly fat, and throwing a jab at the americans at the same time.
I simply didnt expect it to have that much oil
@@tullamorejameson480 try avocado oil mayo (make sure it only has the avocado oil, not soybean oil) its amazing!!
@@professionalprocrastinator8103 they probably using miracle whip 😂
Yeah that’s what Mayo is. It’s literally whipped and emulsified oil.
Somebody just tried whisking eggs to make omelette but mistakenly poured the whole bottle of OIL.
*Mayonnaise Invented
and mustard... and vinegar. guy real tried hard to save the omelet
Mayo is basically just oil ?
@@patrickmonis6000 yes. Basically just oil.
@@patrickmonis6000 basically oil and egg mixture (salt, vinegar, sugar are added for flavors and preservation)
@@yannkam2127 you dont need vinegar to make it. It helps with the taste but not needed. Also you dont need eggs you can also use milk so its longer useable. Add some garlic and you have great aioli love to make it when we grill
Now that's the reason why I always preferred Masterchef Australia. The judge here and the whole ambience are just amazing. You can actually learn a lot.
as a chef I agree with his approach, splash of water is key in aoli and hummas. Big thing to note is: do not over blend, and be careful when using a blender vs a food processor, blenders tend to heat up more, and that is bad for any type of emulsion. hope that helps cheers! :)
What is the best oil to use
@@ismzaxxonmassage oil
I like how they’re actually helping them
Australia masterchef is definitely a show about teaching techniques, not so mich getting yelled at lol
Behind the scene they help and teach them everywhere, especially the pressure tests. They need to make sure everyone knows how to cook the recipe. They just don't show us.
"u cant make coleslaw??? u dnt know any cultural dish!"
The US version is full with unnecessary drama. But yeah that goes for every tv show there.
Chef: ends a sentence with "cheers mate"
*THIS FRIENDLINESS IS UNACCEPTABLE*
"cheers mate"
"GET OUT!" - Ramsay
I actually love this kind of teaching. You see someone who can't do something, you lead and guide him through the entire process which also gives him an opportunity to practice and see that with proper technique and steps, he can do what he previously couldn't which also instills this confidence and encouragement to push them forward.
Damn he is the OPPOSITE of condescending. That incredible how he just accepted the fact that a Top Chef participant just didnt know hos to make a mayonnaise and taught him calmly and respectfully. Incredible
They're not chefs.
If you find it too oily, add a splash of water, or if it is too thin, just add more oil.
Oops, I accidentally flooded my city with Mayonnaise
Aaahahahahahaha🤣🤣🤣🤣🤣🤣🤣🤣
You deserve every thumbs up my friend🤣 fuckin good shit👏🏻
No u add egg and less oil proportion
@@Zetsuke4 it's a joke
🤣 hahhahaha
Everyone is talking about the oil and I'm here wondering why this 7 years old video was recommended to me
yo............ 2012 😱🤭😶
😂
Can you please tell me which oil he was using in particular ??
anas hashmi I have no idea what he used. But mayonaise is originally Spanish (French people stole the recipe when they invaded Menorca, oil wasn't even common to use in cooking in France back then😬) and as a Spaniard whose mother has always done mayonaise at home I recommend you to either use 3/4 of sunflower oil and 1/4 of extra virgin olive oil or all sunflower oil for a more smooth flavour. Appart of that just add egg, a little bit of vinegar or lemon and a little bit of salt. NO MUSTARD! And there you'll have a fantastic mayonaise👌🏻👌🏻👌🏻
@@arianam9977 thanks , but I tried to make mayonise that way but now when I taste it , it feels like there is lot of oil content or I feel the taste of oil even though it looks like a perfect mayonise but the taste is disgusting , all I could taste is oil , so could you please tell me a way to remove that oil content or lessen it so that it would taste like a normal mayonise that I could eat , please tell , help me
I love Gary's masterclasses. Always so positive and refreshing.
"Nothing worse than a recipe with only egg yolk because what are you gonna do with the egg whites"
this man is the hero we needed
It's so oily the US tried to invade it.
lol
Weapons of Mayo Destruction? Time for some freedom.
what you said ...its gonna leave A mark..hahaha
No... they don't give a crap when it comes for mayonez
AjzHaRRis OOOOOOOOOOOOOO! BURNED THE USA!!!!!!!!!!!
FUCK YEAH
I fell in love with the chef's way of confidence, communication, knowledge, explanation, calmness and above all smile on face... Wow.
Bloody hell Nilisha contain yourself lady!
@@JS-ll8ro Leave her alone she's right.
@@JS-ll8ro no. She's awesome for expressing it. You, not so much.
I understand you iam myself impressed first time see honest straight to the point chief the rest of them like ramsy and oliver etc they are not honest in telling all the recipe details
Best how to make mayo video. Actually explains what and why, fixing the issues not just blurting out memorized amounts. 💕
I tried it tonight and used 1/2 the amount of ingredients in case I stuffed up. Tasted better than the other recipe's I've tried. Didn't come up as thick as Masterchef's but it was still creamy and passable for me. After all the trial and error I've realised I don't like as much mustard in the mayo. It's in the fridge now and i'll taste it in the morning after it's cooled down.
And how was it...did you change anything ?
Gordon Ramsey: Add just a drop of olive oil.
Nice try. Ramsay uses groundnut oil.
joshua wong just a little touch of seasoning
TheAzureKite but is it FUCKING RAW?!?
joshua wong 😂😂😂😂
more like a splash of olive oil. then add a knob of butter. the most amazing mayonaise. 😂
The oil itself is more expensive than a regular mayo here in my country
Yeah.
Because they are using really cheap processed oil that isn't great for you. Extra virgin olive oil is much better for you
@@josephfino5066 olive oil mayo is too bitter. i suggest sunflower oil. its cheap and healthy.
@@guguigugu Thanks for the tip. Just read that there are quite a few different types of sunflower oil and one that is high oleic is the healthiest.
guguigugu You can do what I do and use sunflower oil and add some olive oil for flavor.
This is a great example of a good LEADER! He guided that person step-by-step.
*salute*
This video appears on my feed once every year, and I watch it every time
Perfect for ed's hair
Lmao
Lol
😂😂😂😂😂
LOL!
"Give it another 30 seconds"
*blends for 5 seconds*
"Okay turn it off"
thats just because this chef is not used to dealing with such a high spinning blender, they are gnarly
I can't thank you enough - I have been using this for the last 2-3 years and EVERYTIME IT turns out perfect. Never have I ever failed while using this. Thank you once again
I love how it was perfect, and then he f*cks it up with too much oil to show how to fix it with a bit of water.
The teaching chef has a whole lot of positive vibes. Love it.
For those that don’t know, they do the same teachings and trainings in the American version but just don’t televise those parts because they don’t “sell” the show in America.
🤣🤣🤣🤣🤣🤣🤣
Masterchef Australia 🙌🏻 & this set of judges- THE BEST!
Wow that tip with adding a little bit of water when mayo is too oily is the best! I really appreciate that
I like the way the guy teaching was trying to subtly eat more and more mayonnaise 😂 like he’d keep dipping his finger back in even after he’d taste it
This masterchef is my fav the judges are so wholesome
We all want that type of teacher or mentor whatever you say! Full fun and energy!
What a wonderful teacher!
I don't think half of you who comment on the oil content understand that mayonnaise is an emulsification of oil and egg yolk. As in, most of it is comprised of the fat. If that bothers you, go search Jamie Oliver's 'yoghurt' mayo substitutes.
If you do it by hand just with egg yolk and dijon mustard it needs less oil
Jami's yoghurt mayo was pretty cool actually
Dragon thank you
3:33 that smile that one damn smile......
um what
@@wardahussain4684 It's a reference.
Kinda looked like a young Benedict Cumberbatch
I remember watching it as a kid. Makes me remember the good old days
Got random recommendation after 10 years, I wish I could go back then in time and relive all these years again having my present conciousness
Still remember the feeling when i found out and tried this method, after nearly 50 bullshit clips. True master chef
This season, my first season I stared watching MasterChef Australia. And from that day on I fell in love ❤️ with this show. One of my favorite shows ever.
watched this 2 hours ago and made it. took literally 5 minutes?? its lovely, thanks
wow, that chef is like the perfect teacher everyone dreams of
what a season! Marion and Callum ! both so successful now!
3:37
It's funny how they cut that scene of the bald guy giving some mayonas to the cheif next to him🤣
*chef
This is George Calombaris, an actual chef, and he does not seem too impressed with this mayonnaise...
@@vignesh_404 lol.
Loved MasterChef AU, this show is actually why my little sister got into cooking, we watched the US version very rarely, especially me, since I watched the AU version first I got used to it
That's the recipe I was looking for. The tips will surely help me a lot.
If I had a dollar for every time this guy says emulsify, I'll be a millionaire.
You would have 4 dollars, 7 if you count emulsion.
You suck at math bro. That's why you're not a millionaire.
summitchase 😂🤣 This.
You'll have like five bucks but ok
No one here got the joke lol
*I didn’t know that there was so much oil in mayonnaise*
nicoleX Xelocin of course that’s why some people toast there bread with mayo instead of butter 😂
Seriously?
It's not like your gonna have to eat the whole jar... Just one tbsp is enough to make 2 sandwiches. Lol
@@ccg2301 how can you be so dumb
@@folzbox487 😂😂
This is so cool, feels like magic. Im learning a lot of cooking knowledge
The Australian MC was always the best because it showed them learning the stuff
Mayonnaise in one minute with stick blender.
In a beaker which comes with stick blender (or a tall glass with similar width as stick blender head) put
1 whole egg
1 tsp mustard
1 pinch of salt
1 tsp vinegar/lemon juice
1 cup (neutral tasting) oil
1 pinch of pepper
1 garlic clove (optional)
Push blender head to the base of the beaker/glass full of ingredients and blend for 5 seconds. Then with the blender still on slowly lift the blender until you reach the top of the ingredients & all are incorporated into creamy mayonnaise. Should take 20 seconds max.
UPDATE* vegans can use 3 tablespoons of aquafaba (juice from can of chickpeas) & 12 chickpeas instead of egg to emulsify the ingredients. It will take a bit longer upto 2mins max
Is Az that's best mayo recipe. Is the same I always do but I never add garlic because I don't want it to remind me of alioli.
Ana Eva Delgado Luque lol yes. It is optional & I prefer it without myself but sometimes it's a good alternative. I also make it with extra black pepper sometimes
*aioli, no offense
Yeah, stick blender about 2 mins max, the entire operation. Here is the thing, you have to make a tight vortex to get everything to mix correctly and emulsify so make sure your jar your blending into is just , i mean just wider the the blender head with the blade. If you don't it will be 50/50 to emulsify and if it doesn't work a waste of ingredients if you cant rescue it and a big feeling of failure lol. The tightness of the bottom of the jar and stick blender is crucial for repeated success.
What is a good neutral oil to use?
Why do I still remember some of the contestants’ names even after so many years? This season is such an OG
Thank You!! Just made it! Amazing!
Thank you really for this, appreciate the recipe, it worked so well and i love it
0:32 NEVERMIND THE VIDEO THAT MERLIN AD JUST MADE ME DROWN IN A POOL OF MY OWN TEARS
Why? Because the show sucked or because it was great?
Yeees I was looking for a comment about that Merlin ad. Made my day.🙂
omg yas
@@VisualiseTheFun it was great but it was really sad 😢
My mom always do that on Sundays for a side plate with my dad's barbecue. It's a really common brazilian dish (but we usually add potato and eggs, like in a potato salad, and sometimes apples but I don't like it). We call maionese de domingo
Never bought mayo again after learning this. Now I make different varieties such as garlic or spicy mayo. It’s phenomenal!
This is the best mayo recipe/ method never fails me thank you
this guy sure sounds like ramsey but politer. loved him
This is how many times he said "*Emulsify*"
👇
This is how to beg for likes ^
@@EmptyNullified yeah.
God I hate those comments
Lol i wish everyone unlike my comment nwow!!!
That's Wierd Maaan!! Lol
Tried this, worked perfectly and Wow! what a difference in taste to shop bought mayo
These will forever be my favourite chef and my favourite MasterChef
I've got a similar recipe with a tick blender.
Ingredients:
- 1 whole egg (the freshest the better)
- 1 tsp of dijon mustard
- 1 tsp of fresh lemmon juice
- 1 pinch of salt from himalaya.
- 1 pinch of rose pepper
- 1/3 cup of extra virgin olive oil (I am from Spain, so I recommend one made from an Arbequina variety olives) Extra fruity flavor.
- 2/3 cup of neutral tasting sunflower seeds oil
And finally 1/2 tsp of soy sauce (kikkoman is great) for umami flavor.
Now the easy procedure. Push blender head to the base of the beaker/glass full of ingredients and blend for 5 seconds. Then with the blender still on slowly lift the blender until you reach the top of the ingredients & all are incorporated into creamy mayonnaise. You can add more or less oil to get a thick or thin texture.
Francisco Moriones What?? Where did you get that recipe? I am from Spain as well and in my family we only use oil, eggs, vinegar or lemon and salt. Nothing more is needed!
@@arianam9977 a little spice makes everything taate better
*Australian Masterchef Is My Favourite Of All Cooking Shows Ever... And The Whole Credit Goes To The Amazing, Supremely Talented, Extremely Kind* *_Judges_*
0:13 The judge on the right actually underpaid his workers millions of dollars (this was back in like 2015~), albeit *he* didn't underpay them his financial staff that manage the funds / payments underpaid the workers. However in Australian law, it doesnt matter *who* underpaid them since he was the CEO / Boss of his company he must make sure everyone gets paid. He ended up going bankrupt or something and closing all his restaurants down and ultimately that's what lead to him leaving MasterChef AU.
@@benjamin9120 *_Oh... That Is Sad Overall... And Thank You For The Information._*
What a great teacher 🤗
Hats off for this Chef . Bravo , from France
Why do ppl keep asking for measurements. It's pretty straight forward. Cooking is mainly about the feel of things. Just pour the oil little by little until it gets to the consistency you want!
Mar. shmallow exactly 👌🏽 consistency is key
Exactly
That's what Asians does.
Unlike Westerner that always use measurements when they cook. Like.. Half of tablespoon, half of this, that, etc.
I mean.. Hey. Why u need to measure it if u already know to cook it? If u still need measurement to cook, that means u still a newbie.
Dzulfiqar Bagas Tito exactly if you look at old recipes from 17 18 century there is no measurement. I’m African so we are use to eye balling and getting that feel of what you want. When my mom bakes cake no measurement and it always comes out great.
Yeah they're missing of all the variations too. Like, if you want a nice salad dressing you can just make a thin mayo, delicious
People amused by the amount of oil used should know that industrial mayo is WAY more oily.
@Kraze That depend entirely on the oil you use. Junk makes junk. Seed oils are dangerous rubbish. If you're going to use something to make mayonnaise then use olive oil or another natural oil. It's better and it's not as if you'd use the whole container on your salad. Would you??
@Kraze
He used olive oil, and it's 100% healthy
watching this in 2021 gives me nostalgia. i watched the first season the first time it came out
When I was in Australia 20 years ago the only mayonnaise in the stores was really miracle whip. Had to make my own!
I swear Australian MasterChef is the best MasterChef in the world
Especially the first 4-6 seasons
It's the best MasterChef until they start cooking 😂
that's why it makes the grilled cheese crunchier haha pardon my grammar
Thank you! I love it! 🥰🥰🥰
Wow that's amazing. I've tried making mayo before, but it always turned out like the first stage shown in the video. I thought i was doing it wrong cause in other videos it suddenly turned straight into Mayo. Never thought to just add more oil.
If he was selling the blender I would’ve immediately bought it no questions asked. Chef is a natural sales guy 😆
After thousand of failed attempts to make mayonnaise with different recipes. I landed on this recipe n viola perfect mayonnaise this time.
Thanks a ton for the video
Your explanation was very easy to understand
He never mentions...or I didn't hear...how much oil is used in this recipe? Can I presume 2 cups?
Thanks😊
@@ansie0928it never really says, I think it’s just add as much as you like until you get the consistency you desire
Amazing!
I like how the chef basically also shows you how to fix a broken mayo and how to troubleshoot all in the one go.
I think it needs more oil
first time you see how to make a mayonnaise. Novice.
it need 2tbps of springonion and 1big toe of garlic.
ULTRA NOOB agree, that's gonna give it a middle eastern taste called thoumeiah
Anhad Singha f
Grinder as in pepper grinder no. Has to be blender or hand blender
In the words of Gordan Ramsey. It's raw!
For the egg whites, my grandma makes “tortas de huevo” which is the egg whites whisked until foaming and put some pulled beef and bathed them with green hot sauce.
that sounds lovely
That sounds so good wtf
That is a MASTER at work!!!
That was honestly the best mayo video I've ever seen
THIS WORKS! I'v been trying out mayo recipes all my life, but I just never got it right. Most recipes ask for a stick blender but as I have a mixie at home I wanted a recipe that works in it- and this one did!
1. It was good to know that mustard is an emulsifier, as I always added it in lesser quantities so that it doesn't get too overpowering
2. The lemon juice/water trick is great for people who are using the mixie. it really helped my churn the mayo well and get a good consistency.
Super quick and turned out great! Thanks Gary, and Masterchef!
radhika chandra FYI it's the vinegar in the mustard that acts as an emulsifier. You don't specifically need it. You can just use vinegar or lemon juice if needed. It's the acid that binds the egg yolk and oil together. The water simply helps thin it out. Awesome this vid helped you! :)
It's actually the lecithin in the egg yolks that helps bind the water and oil together. Watch Heston in search of perfection where he experiments with emulsifying a whopping few bottles of oil with only one egg yolk.
radhika chandra does this works with mixy?
Easier to use a jar and a stick blender. 1 whole egg, Tbsp mustard, Tbsp lemon juice, ( I like orange juice as well), pinch of salt. 1 cup of oil. Put stick blender in all the way to the bottom and blend for about 7-10 seconds. Then slowly raise the stick blender to near clearing the top and then do and up and down motion. Put a lid on the jar and you are good to go. Less cleanup. Wasabi is also an excellent option as well as siracha to spice things up.
How long will this stay good in the fridge? Great idea btw
@@lucasscribner993 depends on the fridge....on low settings 2day on high might be a week
Looks easy. Cool Thank you!
I've never thought about making my own mayo but now I think I know what to make for my sandwiches