I whisked it longer, but cut it because the whisking would be too boring. If it splits try to add the first drops of oil very very slowly and only add more as you slowly build up 👍
@@ChrisNilsonGorgott I've been getting good at doing mayonnaise but I think the raw egg yolk holds the emulsion better than the cooked one, so I probably need to use less oil in this than mayonnaise would take. I use 150ml oil per yolk in mayo. I find it best to go spoonful by spoonful of oil because drizzling I always get lazy and add too much at some point. Do you know how much oil you used here, or you tell just by looking that enough oil has been added?
Yes, the trick is to really make the yolk very fine, pressing it through a small sieve. I don’t know how much oil to be honest, I just go by looks and consistency. I can measure it next time though.
Yes, most of them do start with raw egg yolks, but sauce Gribiche is different 😉 It’s the only sauce I know that uses boiled egg yolks. You should give it a try, it tastes really good 👍
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That is an interesting sauce. Also your video has has a good vibe, really enjoyed it. Thanks for posting how to make a classic French sauce.
Thank you Tracy, happy to hear that you enjoyed the episode 🤗
Nice video man. Your production is great: great lighting, great audio.
Thanks Jonathan, glad you like it, it’s not always easy being a one-man-show 😉
you barely whisked it, how much oil per eggs did you use? I tried so many times and it spits every time
I whisked it longer, but cut it because the whisking would be too boring. If it splits try to add the first drops of oil very very slowly and only add more as you slowly build up 👍
@@ChrisNilsonGorgott I've been getting good at doing mayonnaise but I think the raw egg yolk holds the emulsion better than the cooked one, so I probably need to use less oil in this than mayonnaise would take. I use 150ml oil per yolk in mayo. I find it best to go spoonful by spoonful of oil because drizzling I always get lazy and add too much at some point. Do you know how much oil you used here, or you tell just by looking that enough oil has been added?
Yes, the trick is to really make the yolk very fine, pressing it through a small sieve. I don’t know how much oil to be honest, I just go by looks and consistency. I can measure it next time though.
Are there any ways that we can contact you? These videos are so nice! Great job man!
Thanks! Yes sure, you can contact me here. I answer all the comments 👍
I wonder why there are no uncooked egg yolks in the beginning? Most recipes start with raw yolks like mayonnaise 🙂🥄
Yes, most of them do start with raw egg yolks, but sauce Gribiche is different 😉 It’s the only sauce I know that uses boiled egg yolks. You should give it a try, it tastes really good 👍