You can minimize those scummy bits by cracking your egg over a slotted spoon. The thicker white won't fall through the holes, but the thinner, more watery portion (the scummy stuff that floats) will.
I'm not a mayo fan either, but I realized it's because a lot of store bought brands use a ton of sugar. Once I started making my own, it was a game changer. Chipotle mayo on a BLT is a game changer.
Awesome recipe! I pasteurize my eggs with my sous vide (don't even have to peel or crack em!) and they still have the consistency of raw eggs but without the worry
@@TK-cl1jm 135f for 75 mins, put em is a ziplock so it’s easy to fish em out, cool in the fridge for at least 30 mins before you use em and boom good as gold, I use them to make Mayo and edible cookie dough
Nice, I do my mayo the same as you do (except I stay with raw eggs). May I recommend my absolute favorite ingredient though: Worcestershire Sauce. Nothing crazy, I know, but it elevates the garlicy and deep flavor so nicely. Love you!
Thank you so much for sharing such great recipes and teaching us all of your secrets that took you a lifetime to acquire. I have never made my own mayo but watching you whip it up all the time makes it look so easy! I'm sure once I go to make it I will revisit your video no doubt it will be amazing. Also thanks for looking out for our health by steering us away from vegetable oil 🦸
Sonny, you are my hero!!! I never make mayo because of the raw egg. I’m so excited to make this!!! And I always use Chosen avo oil! They really should sponser you!
We have no worries with raw eggs in the UK & Ireland, it's such a shame you have salmonella problems where you live! We eradicated the prob in the '80's here! Anyway, good luck using this safe recipe x
the three best tips i ever got for poaching eggs are 1. every thing should be done gently, 2. 1/2 a teaspoon of vinegar for everyday since the eggs were laid (and if they're more than 3 days old, fry them instead) and, 3. stir the water so that its gently swirling around before putting the eggs in, the rotation will make them neater (for reference i'd want the low point of the water to have around the same depth as the pan does at around 1 min 20 in the vid
The other day at work, I yelled "now let's go!!!" then did the ** Literally everyone in the kitchen turned around to look. It was awkward, yet hilarious at the same time.
This looks I great idea for during a weekend brunch. Make some Eggs Benedict with a few extra eggs on the side and then turn those into mayo for on a burger in the evening. My Saturday is booked up now.
I was eating at a French restaurant in Vermont and I had the french fries with three different types of dip including mayonnaise and ketchup. I didn't try the mayonnaise for a long time because I was thinking it would suck on French fries all the chick is one bite with mayonnaise on my fry and I was hooked I didn't know mayonnaise can taste so good when it's homemade
I use bit of garlic and some dijon mustard in every mayo I make as base ingredients. You don't even taste them individually, but it just gives the mayo amazing base flavor. Acid of choice for me is white wine vinegar for regular use, and if I use mayo for something that needs more brightness and freshness, like some kind of salad, it's lemon.
WEIGHTED EFFING RECIPES! YES YES YES! listen I'm no expert cook but as a student of science I scream this from the rooftops. volume is for liquids! a cup of granulated sugar and a cup of powdered sugar are not the same amount of sugar, but a pound is always a pound and a gram is always a gram. thank you Sonny for the vindication. now if we can just solve the "ounce vs fluid ounce" confusion we'll be golden PS "chapottle" is bad but still better than "chi-pole-tay"
Thank you so much for this recipe! I’ve been trying to get away from the bad vegetable oils for a while now, but I can’t afford the expensive store bought stuff. Most recipes use raw eggs, which I can’t do because of a medical condition. I just tried your recipe and it came out great! Thanks again! 😊
Lol. I have chickens and when he said they peel better.....don't believe it. They are actually harder to peel. The older the egg the easier it is to peel when hard boiled.
I hear ya on the fake avocado oils, but are you sure the one you're using is the real deal? I ask because I get extra virgin avocado oil over here in my neck of the woods, and it's green and cloudy just like extra virgin olive oil but has no olive oil taste and aroma. It's quite expensive, almost 10 dollars for a 250ml bottle, but it's not yellowy-clear like the one showing in the video. Also, I've tried following your recipe to the T with this expensive avocado oil I have here and the mayo became bitter, same way it does when using olive oil. Maybe your avocado oil is more refined/filtered or something... Just trying to understand what happened... Im thinking about using using animal fat (melted, but room temperature beef tallow for example) instead of vegetable oil, the flavor will change of course, but what are your thoughts as far as consistency is concerned ? Im worried it might harden up when chilled in the fridge and lose that creamy velvety mayo consistency...
How long can this typically last in the fridge? By the way video is awesome! I take it you could use rosemary salt in recipe? Or cayenne pepper... I just bought a cheap bottle of mayo. Tossing that in the trash. Thanks again chef!
Sonny, I'm curious what made you start making mayo this way with a whole cooked egg vs with a raw egg yolk. What are the advantages? Do you still always make it this way?
This is a genius way to make mayo. Just wandering if I could use the soft boiled eggs like in your scotch eggs Worcestershire mayo instead of poaching in this recipe. Thank you for sharing.
You are right Sonny, food fraud is bloody annoying. I also buy medical grade Manuka honey form New Zealand from a trusted source because there are so many fakes out there. You can never be too careful.
Bought a jar of Avacado Oil Mayonnaise and the ingredients on the back still had soybean oil...so then I bought an Olive Oil Mayonnaise from a different brand, and...same thing...I have an allergy to soy, this this simply wouldn't do. Now I'm here learning how to make my own mayonnaise because f**** mass produced foodstuffs. Thanks for the tips...and now I know why my partner has been harassing me about buying "seed oil" :P
Make a British salad cream. America needs it!! America, you need British salad cream!!🤤🤤. Its good with all salad. Tuna, ham , chicken and turkey sandwiches. The list goes on and it's really simple to make from mayo, just add a little mustard and white vinegar!!!BOOM taste sensation 😋
This mustard, and as a french I testify here, is the best mustard worldwide or at least in France. Not your typical yellow moutarde like maille or wathever but damn it is good
Never, ever thought about using poached eggs - I've done it before with hard boiled but I'm definitely going to try your method! Shamed to say, as a chef that I've never thought of that 🤦♀️ Great tips as usual Sonny x
Meant to say, avocado oil must be the most expensive oil EVER in UK & Ireland. Last time I used it, I didn't feel it was a neutral taste, it had this linger in the background - maybe it was just the brand - unfortunately we don't have Cosco in Ireland - going to have to stock up, when I'm back home in Scotland! Cheers again xxx
I’ve been defeated by mayo. Broken mayo. Soupy, thin, soul crushing mayo. I will not be eating dinner tonight; i’ll retreat and lick my wounds. Tomorrow is another day and I hope to conquer my new sworn enemy.
Sonny has really upped his fridge kung fu game. Solid. First worldwide TH-cam cooking domination, then worldwide fridge UFC domination. Imagine him breaking into Gordon Ramsay’s house and beating his fridge to death in front of his kids. Then Gordon.
Sonny, I just made this, or at least tried to and I'm sorry but it was a complete DISASTER. I poached the eggs, I used the correct measurements, I blended it in my Vitamix blender, and I ended up with Mayonnaise SOUP. It had the consistency of egg nog, it was SO THIN. I threw the whole batch out, it was so disappointing. And I can't try it again because that was the last of the avocado oil I had. What did I do wrong?
Since I was a kid, I thought I hated mayo. Turns out, decades later, that it was Miracle Whip I couldn't stand (tastes spoiled to me). Ever since the epiphany, I'm a much happier person.
![[안방1열 직캠4K] 베이비몬스터 치키타 'DRIP' (BABYMONSTER CHIQUITA FanCam) @SBS Inkigayo 241110](http://i.ytimg.com/vi/tnlxo79cAqY/mqdefault.jpg)
You can minimize those scummy bits by cracking your egg over a slotted spoon. The thicker white won't fall through the holes, but the thinner, more watery portion (the scummy stuff that floats) will.
Mayo + gochujang (Korean chilli paste) is the best mayo combo. It’s even better than sriracha mayo.
can't argue with that! I always have some on hand
Love going for the full chili combo with gochujang + lao gan ma, its so good i could eat it with a spoon
Yes, yes, yes!!!! Love it, have it on hand most days but I'm afraid I mix it with kewpie 🙄
Can Confirm !
Dude no one ever talks about gochujang mayo, i literally put it on everything. I like to add honey/miso. Sometimes so good
I am not a mayo fan but I’m watching this because I’m a Sonny fan.
my man!!
I'm not a mayo fan either, but I realized it's because a lot of store bought brands use a ton of sugar. Once I started making my own, it was a game changer. Chipotle mayo on a BLT is a game changer.
By the way if you haven't tried Sonny's homemade mayo (with the raw egg), do it! It's phenomenal
So much respect for speaking out against refined seed oil! Love your content man
I always wondered how you could make mayo without raw eggs. Thanks for the recipe!
The fact that you make these food vids because you want people to make proper food is just...so beautiful, idk man i'm kinda touched. Thank you
I love the way he treats the fridge!
Love you MORE than mayonnaise…😂 thank you for your wonderful videos! You need to know you’re special!♥️
Awesome recipe! I pasteurize my eggs with my sous vide (don't even have to peel or crack em!) and they still have the consistency of raw eggs but without the worry
Temp and time?
Just bought a sous vide machine recently.
Cheers!
@@TK-cl1jm 135f for 75 mins, put em is a ziplock so it’s easy to fish em out, cool in the fridge for at least 30 mins before you use em and boom good as gold, I use them to make Mayo and edible cookie dough
@Jack Hardgrave Edible cookie dough?!?! HELL yeah!! Thanks Jack!
Nice, I do my mayo the same as you do (except I stay with raw eggs). May I recommend my absolute favorite ingredient though: Worcestershire Sauce. Nothing crazy, I know, but it elevates the garlicy and deep flavor so nicely. Love you!
made a fantastic mayo with W sauce in my scotch eggs video, check it out!
@@thatdudecancook Then I didn’t say anything! :)
Thank you… masha Allah amazingly simple… insha Allah thinking of making this today😋
Thank you so much for sharing such great recipes and teaching us all of your secrets that took you a lifetime to acquire. I have never made my own mayo but watching you whip it up all the time makes it look so easy! I'm sure once I go to make it I will revisit your video no doubt it will be amazing. Also thanks for looking out for our health by steering us away from vegetable oil 🦸
Sonny, you are my hero!!! I never make mayo because of the raw egg. I’m so excited to make this!!! And I always use Chosen avo oil! They really should sponser you!
enjoy!!
We have no worries with raw eggs in the UK & Ireland, it's such a shame you have salmonella problems where you live! We eradicated the prob in the '80's here! Anyway, good luck using this safe recipe x
the three best tips i ever got for poaching eggs are
1. every thing should be done gently,
2. 1/2 a teaspoon of vinegar for everyday since the eggs were laid (and if they're more than 3 days old, fry them instead)
and,
3. stir the water so that its gently swirling around before putting the eggs in, the rotation will make them neater (for reference i'd want the low point of the water to have around the same depth as the pan does at around 1 min 20 in the vid
Sounds a little over the top
I started using melted ghee as a base instead of oil. I definitely recommend trying it. It's on a different level.
I've thought about this, just never tried it in fear of seeing it solidify. I bet it tastes better than any other mayo though.
Basically hollandaise which is indeed awesome
The other day at work, I yelled "now let's go!!!" then did the ** Literally everyone in the kitchen turned around to look. It was awkward, yet hilarious at the same time.
Mayo+pickled jalapeño (you can buy them in mexican stores)pieces= 100% deliciousness!! 🤤
Prolly best video to date!
Love your tutorials. Very well explained. I’d been hesitant to make mayo because of the raw egg so this recipe got me over the hump!
I used to mix Sriracha ranch back in the day, good stuff
Thank you for this video. I never trusted recipes with raw eggs to make mayo.
Yay! Chosen's what I've been using. I gotta get a Costco card. Great video and some great ideas. Thanks Dude.
This looks I great idea for during a weekend brunch. Make some Eggs Benedict with a few extra eggs on the side and then turn those into mayo for on a burger in the evening.
My Saturday is booked up now.
Sonny you’re the best!
I was eating at a French restaurant in Vermont and I had the french fries with three different types of dip including mayonnaise and ketchup.
I didn't try the mayonnaise for a long time because I was thinking it would suck on French fries all the chick is one bite with mayonnaise on my fry and I was hooked I didn't know mayonnaise can taste so good when it's homemade
We need to get you over the 1 million mark. Please spread the word.
I use bit of garlic and some dijon mustard in every mayo I make as base ingredients. You don't even taste them individually, but it just gives the mayo amazing base flavor. Acid of choice for me is white wine vinegar for regular use, and if I use mayo for something that needs more brightness and freshness, like some kind of salad, it's lemon.
1M subscribers just around the corner, LET'S GO!!!
multiple kicks, elbows and chops!!! yes!!
Who would have thought.
Poached verses pasteurized. Wow thanks man. I needed that.!!!!
WEIGHTED EFFING RECIPES! YES YES YES! listen I'm no expert cook but as a student of science I scream this from the rooftops. volume is for liquids! a cup of granulated sugar and a cup of powdered sugar are not the same amount of sugar, but a pound is always a pound and a gram is always a gram. thank you Sonny for the vindication.
now if we can just solve the "ounce vs fluid ounce" confusion we'll be golden
PS "chapottle" is bad but still better than "chi-pole-tay"
I love that he has legitimate form with all his refrigerator attacks. ThatDudeCanSpar
I lov mayonnaise I could eat anything with mayonnaise
Thank you so much for this recipe! I’ve been trying to get away from the bad vegetable oils for a while now, but I can’t afford the expensive store bought stuff. Most recipes use raw eggs, which I can’t do because of a medical condition. I just tried your recipe and it came out great! Thanks again! 😊
You are so intense, I really appreciate you😇✌🌻
I had no idea about vinegar in water for poached eggs. I learned sumtin today.
Wait…there’s a second fridge…? I don’t know how I should feel about that.
Not sure if he used that before he moved can't remember
I made a batch of mayo with harissa paste recently -- total revelation!
perfect. Ive always wanted to know how to make mayo using cooked eggs. The egg suppliers in my country are too sus to trust with raw eggs.
Lol. I have chickens and when he said they peel better.....don't believe it. They are actually harder to peel. The older the egg the easier it is to peel when hard boiled.
You can also blend cottage cheese and oil plus spices and get an amazing mayo without eggs.
Damn I’m gonna have to try that. What kind of oil do you use?
And what spices?
Chef’s spinning elbow is lethal
Run your eggs around in a colander before poaching to strain off the loose whites. Your water will stay much cleaner.
Love your work, always.
I hear ya on the fake avocado oils, but are you sure the one you're using is the real deal?
I ask because I get extra virgin avocado oil over here in my neck of the woods, and it's green and cloudy just like extra virgin olive oil
but has no olive oil taste and aroma. It's quite expensive, almost 10 dollars for a 250ml bottle, but it's not yellowy-clear
like the one showing in the video.
Also, I've tried following your recipe to the T with this expensive avocado oil I have here and the mayo became bitter, same way it does when using olive oil.
Maybe your avocado oil is more refined/filtered or something... Just trying to understand what happened...
Im thinking about using using animal fat (melted, but room temperature beef tallow for example)
instead of vegetable oil, the flavor will change of course, but what are your thoughts as far as consistency is concerned ?
Im worried it might harden up when chilled in the fridge and lose that creamy velvety mayo consistency...
How long can this typically last in the fridge? By the way video is awesome! I take it you could use rosemary salt in recipe? Or cayenne pepper... I just bought a cheap bottle of mayo. Tossing that in the trash. Thanks again chef!
use it up within 1 week my friend
@@thatdudecancook awesome. Thank you
@@thatdudecancook hey! We just made it. Wow! Never gonna buy mayo again. Looking forward to making some salads. Thanks again. Next stop ketchup!
I was glad to hear the fridge you beat up was non-working. I always left before you hit the fridge.
This is the only vlogger I’d endure 30 seconds of intro advertisements for.
You should have way more subs man fr
(Not like you don't have alot, just compared to other channels your content is awesome)
How do you safely preserve mayo for longer than one week? Add more vinegar? Salt?
I'm not an expert,but salt and the acidity of vinegar adds life and flavour into anything.
Met you on shorts. So glad.
Sonny, I'm curious what made you start making mayo this way with a whole cooked egg vs with a raw egg yolk. What are the advantages? Do you still always make it this way?
This is a genius way to make mayo. Just wandering if I could use the soft boiled eggs like in your scotch eggs Worcestershire mayo instead of poaching in this recipe. Thank you for sharing.
you've just changed my life
Fridge make hulk mad 😂😂😂
BAM 💥
You are right Sonny, food fraud is bloody annoying. I also buy medical grade Manuka honey form New Zealand from a trusted source because there are so many fakes out there. You can never be too careful.
2:43 *"2little eggs like that are not gonna change the temperature of my fridge at all"*
Me cringing : But leaving the door open for so long will !!!!
I love at the 2:38 mark. Sgt Gilbert is watching in a hidden location.
Wow thanks i found this. I dont have to pasteurize eggs to make mayo! But why do u do that to your fridge
Bought a jar of Avacado Oil Mayonnaise and the ingredients on the back still had soybean oil...so then I bought an Olive Oil Mayonnaise from a different brand, and...same thing...I have an allergy to soy, this this simply wouldn't do. Now I'm here learning how to make my own mayonnaise because f**** mass produced foodstuffs. Thanks for the tips...and now I know why my partner has been harassing me about buying "seed oil" :P
Awesome recipes Chef Sonny 😋
I only watch to protect the fridge but I’m losssssing 🤣🤣🤣🤣🤣🤣🤣🤣
thank you dude, for the variation of mayonnaise , cook the peri peri chicken! It is so good 👍
Great show as always an comments r given me stellar idea as well thanks ya'll
That fridge needs a lawyer....
Make a British salad cream. America needs it!! America, you need British salad cream!!🤤🤤. Its good with all salad. Tuna, ham , chicken and turkey sandwiches. The list goes on and it's really simple to make from mayo, just add a little mustard and white vinegar!!!BOOM taste sensation 😋
This was awesome thanks for sharing 👌👌👌
Adding two hot eggs to the fridge won't cool it off, but standing with the door open will.
Looks amazing sonny
This mustard, and as a french I testify here, is the best mustard worldwide or at least in France. Not your typical yellow moutarde like maille or wathever but damn it is good
Excellent melee attacks as always. They should add you into Mortal Kombat.
You know I love Mayo, and I'm in! *pounds countertop* 😉
Never, ever thought about using poached eggs - I've done it before with hard boiled but I'm definitely going to try your method! Shamed to say, as a chef that I've never thought of that 🤦♀️
Great tips as usual Sonny x
Meant to say, avocado oil must be the most expensive oil EVER in UK & Ireland. Last time I used it, I didn't feel it was a neutral taste, it had this linger in the background - maybe it was just the brand - unfortunately we don't have Cosco in Ireland - going to have to stock up, when I'm back home in Scotland!
Cheers again xxx
Like this guy, funny and I’ve seen other refrigerator beaters before but he keeps it simple and a little abusive 😂
Is that fridge still working?
I think you could use this for icing on a cake.
_"Hey, Egg."_
_"Hey, Other Egg, what's crackin'?"_
_"You know, you know, it's all good in the hood."_
_"You right, you right."_
- My eggs are chill.
Talking temperature change of your refrigerator while standing there with the door open. Lol
You having a fridgeaffair?!? Nottynotty! 😅✌
just wondering could you use olive oil for this recipe?
Yes
I’ve been defeated by mayo. Broken mayo. Soupy, thin, soul crushing mayo. I will not be eating dinner tonight; i’ll retreat and lick my wounds. Tomorrow is another day and I hope to conquer my new sworn enemy.
we need a fridge backstory
Sonny has really upped his fridge kung fu game. Solid.
First worldwide TH-cam cooking domination, then worldwide fridge UFC domination. Imagine him breaking into Gordon Ramsay’s house and beating his fridge to death in front of his kids.
Then Gordon.
That fridge aughtta learn it's lesson by now
Love you sonny
Sonny, I just made this, or at least tried to and I'm sorry but it was a complete DISASTER. I poached the eggs, I used the correct measurements, I blended it in my Vitamix blender, and I ended up with Mayonnaise SOUP. It had the consistency of egg nog, it was SO THIN. I threw the whole batch out, it was so disappointing. And I can't try it again because that was the last of the avocado oil I had.
What did I do wrong?
Thanks for the video.. I can’t believe you actually dented your refrigerator.. Lol
Dude i love your videos! I’m a lesbian but I have a total crush u crack me up ! love your techniques ! 🤣🤣🤣
Did we witness 4 fridge attacks 😳 !! What a video 😁
This Psycho just made your amazing mayo, thank you for sharing your expertise to us Minions lol, ok making a Blt now.
Two words. subscribed.
Seed oil disrespecter, I respect it
6:56 & 7:33 😮You're out of your mind. Buy punching bag or something, don't keep damaging your fridge...
Why is he destroying the fridge like that? Lmao
Since I was a kid, I thought I hated mayo. Turns out, decades later, that it was Miracle Whip I couldn't stand (tastes spoiled to me). Ever since the epiphany, I'm a much happier person.
Fan bro great vids
LOL liked, and subscribed, but what's with the aggression with the fridge?
Its the other way around. Fresher eggs are harder to peel and so on..
Hm. I made potato and egg salad last night with my best friend's fresh eggs from her spoiled chickens and I always find them super easy to peel.
The membrane inside is more stuck to the Shell when they are fresh
I guess he's gifted a Frig for every video