I once came across a three-hour-video of his kitchen basics and thought "I'll just have a quick look". I ended up watching it for almost two hours, cause I couldn't stop listening to him 😄
reminds me of the few months I spent in France in '68 with my family. the mayonnaise for lunch was 'broken' and my grumpy cousin Dominique would just give a sigh, step in, fiddle with it and then say, 'voila, c'est de la mayonnaise'. fun to watch!
I purchased at an antique store the Wesson Oil Mayonnaise Maker made of glass with steel lid and dasher. The recipe is embossed on the glass cylinder as follows MAYONNAISE An egg, 2 Tbsps. lemon juice or vinegar: tsp each mustard, salt, sugar ; dash of pepper. Beat In Thoroughly, as poured from can one pint WESSON OIL. I use this antique in kitchen with great results!! These are available online for reasonable prices. Due to salmonella risk using raw eggs look up recipe for coddled eggs to make safer or if you can find Pasteurized in shell eggs with an ink stamp on shell with letter "P". You must use recipe for raw mayo within a couple days of making and keep cold. Enjoy!!!
So glad you went over if the sauce breaks. That happened to me numerous times and i just tossed the whole thing. Now I know it can be fixed. I so enjoy your videos Jacques, thank you for posting.
Jacques is the best chef in the world!!!!! I was honored to spend the afternoon with him. So charming so kind so just a wonderful man I hope I have the chance to do it again from Southern California with much love. ❤
Glad you showed how to get it back together, because I would be in a hurry and probably have it separate. Great to know how to fix it, if that should happen.
Very nice. My French grandmother taught me this as well. I find that the taste of virgin olive oil is too much for mayonnaise. I prefer a less strong-tasting oil …
This is a great point! A more neutral oil works very well in mayo, and would also give you a less yellow color, which some folks may prefer. Thanks for sharing! - CC from JPF
I`m cheating by putting yolks,vinegar in food processor until frothy then slowly add oil.Work smarter not harder! Thank you chef for demonstrating the old school technique,you're the best!
Definitely not cheating! Whatever emulsification method works for you is A-okay -- but it's never a bad idea to know how to use elbow grease to get the job done! - CC from JPF
That is great thank you. At the end Chef Pepin says that it is a little bitter for him. How would he “fix” it as he did when he demonstrated adding in too much oil at once? Alternately, how would he have made it to avoid that bitterness in the first place? He mentioned it was because he used an olive oil. What different oil would/could he have used?
Great question! A more neutral tasting oil, like a vegetable oil or sunflower oil, would probably have taken care of that bitterness. Hope that helps! - CC from JPF
I tried to make a mayonaisse a coupl of months ago with extra vierge olive oil and it was disgusting. I might give it another go with sunflower oil and yoghurt.
In 1974 I attended a vo tech program for chef apprentice food service cooking. I asked the first day when given the chance" Chef What is mayonnaise ? I didn't know if it was animal vegetable mineral or a blend of all three. He asked me by last name common in cooking school...".You really don't know well tomorrow we will make mayo" .I made a Hobart mixer worth it went it our potato salad macaroni salad tuna & chicken salad. Only egg whites oil lemon vinegar mustard dash ours was decidedly white to tan sorry Jaques
The recipe calls for French mustard. When I hear that phrase, my American brain thinks of Dijon mustard. Is that what he's referring to? I'd prefer to hear from people who are familiar with the topic of mustards from France, not just other folks who make the same immediate association I'm making.
Some stores sell low temp pasteurized eggs, but you have to look for them. They’re heated just enough to kill bacteria without cooking the egg. Give them a try.
An old rule from before refrigeration: they were still using eggs. When you crack an egg, crack it in a separate bowl and smell it. If it smells good, use it, if it smells bad don’t. Just like milk, seafood, meat, etc.
Aaaaaaand everyone dunk your fingers in. You're in a kitchen called "The Kitchen" that emphasizes that you're in, you know, a KITCHEN. I'm sure you have spoons. Use them.
@@fakename6658 So sure they employ different practices when serving customers, or do you just hope they do? There is no indication in this video of any difference.
When people complain about fingers for tasting or using raw eggs you know we are crumbling as a society. I would use a more descriptive word to describe these pansies but the flower will have to do.
![ค้างคืนโรงเก็บกระสวยอวกาศร้างกลางทะเลทราย [Around The World Ep. 3]](http://i.ytimg.com/vi/E5bWZQhABJE/mqdefault.jpg)
Isnt he a lovely gentle bloke...like his style.
I once came across a three-hour-video of his kitchen basics and thought "I'll just have a quick look". I ended up watching it for almost two hours, cause I couldn't stop listening to him 😄
This is one of my favorite things Chef Pepin does, giving back to the community.
I love how Pepin shows you how to make mayo and even gives you troubleshooting tips in case you mess it up. Awesome
.
Hoorary! So glad this helped you. - CC from JPF
JACQUES PÉPIN is an institution. There is no other traditional chef, so accomplished, so knowledgeable, in the world today. NONE.
This is the first thing I learned when I attended hotelschool 45 years ago. It is so simple once you know how to do it.
Thank you for sharing! Teaching young cooks to understand the process of emulsification is a great way to kick off a culinary education. - CC from JPF
reminds me of the few months I spent in France in '68 with my family. the mayonnaise for lunch was 'broken' and my grumpy cousin Dominique would just give a sigh, step in, fiddle with it and then say, 'voila, c'est de la mayonnaise'. fun to watch!
This is the greatest living Chef in America giving Free advanced lessons, with regards to the beginner cook's inclinations. #libraryofcongress please
I purchased at an antique store the Wesson Oil Mayonnaise Maker made of glass with steel lid and dasher. The recipe is embossed on the glass cylinder as follows MAYONNAISE An egg, 2 Tbsps. lemon juice or vinegar: tsp each mustard, salt, sugar ; dash of pepper. Beat In Thoroughly, as poured from can one pint WESSON OIL. I use this antique in kitchen with great results!! These are available online for reasonable prices. Due to salmonella risk using raw eggs look up recipe for coddled eggs to make safer or if you can find Pasteurized in shell eggs with an ink stamp on shell with letter "P". You must use recipe for raw mayo within a couple days of making and keep cold. Enjoy!!!
He keeps it simple. Always liked that about him.
Vielen Dank. Durch ihre Anleitungen kann ich jetzt mühelos Zwiebeln in Würfel schneiden und auch im Fall der Fälle meine Mayonaise retten.
So glad you went over if the sauce breaks. That happened to me numerous times and i just tossed the whole thing. Now I know it can be fixed. I so enjoy your videos Jacques, thank you for posting.
Oh no! Sorry to hear about all those lost batches of mayo, but nice to know that you'll try again! - CC from JPF
Jacques is the best chef in the world!!!!! I was honored to spend the afternoon with him. So charming so kind so just a wonderful man I hope I have the chance to do it again from Southern California with much love. ❤
Just about like my mother used to do it . Thank you Chef Jacques Pepin
Very good instruction - i would have been right in there with more egg yolks. Good to see. I like his style of thinking about food.
Glad you showed how to get it back together, because I would be in a hurry and probably have it separate. Great to know how to fix it, if that should happen.
The master!
I’ve see him do the mayonnaise breakage trick before, still love it!
The master.
You are the best don’t ever stop❤️
Jacques Pepin and Jean-Pierre heavy French American culinary hitters! Thanks
I love Jean Pierre but there really is no comparison. Jacques Pepin is a god of the kitchen. Not a National treasure but a World treasure.
Thank you Jacques.
Thank you Chef❤
I always learn from you, chef!
Very nice. My French grandmother taught me this as well. I find that the taste of virgin olive oil is too much for mayonnaise. I prefer a less strong-tasting oil …
This is a great point! A more neutral oil works very well in mayo, and would also give you a less yellow color, which some folks may prefer. Thanks for sharing! - CC from JPF
I agree, olive oil is way too strong. But just a table spoon or so gives a very nice taste.
Also works very well with sesame oil.
I`m cheating by putting yolks,vinegar in food processor until frothy then slowly add oil.Work smarter not harder! Thank you chef for demonstrating the old school technique,you're the best!
Definitely not cheating! Whatever emulsification method works for you is A-okay -- but it's never a bad idea to know how to use elbow grease to get the job done! - CC from JPF
I’ve used sunflower oil to make mayonnaise. It’s a nice flavor. I’ll try walnut oil next.
Yum, that sounds great! Maybe avocado oil would be tasty, too. - CC from JPF
Thank you Grandmàster.
Genius!
master Jaques Pepin cooking chefs 👍🏼✍🏼
That is great thank you. At the end Chef Pepin says that it is a little bitter for him. How would he “fix” it as he did when he demonstrated adding in too much oil at once? Alternately, how would he have made it to avoid that bitterness in the first place? He mentioned it was because he used an olive oil. What different oil would/could he have used?
Great question! A more neutral tasting oil, like a vegetable oil or sunflower oil, would probably have taken care of that bitterness. Hope that helps! - CC from JPF
Jacques Pépin wouldn't have even needed to ask me to hold the bowl. I would have done so. Love this guy!
Wonderfil watching him.
Why didn't they set up a vice to hold the bowl?
I tried to make a mayonaisse a coupl of months ago with extra vierge olive oil and it was disgusting. I might give it another go with sunflower oil and yoghurt.
Sunflower oil sounds like a great idea! Be careful with the yogurt since the extra fat and water can throw off your emulsion. - CC from JPF
In 1974 I attended a vo tech program for chef apprentice food service cooking. I asked the first day when given the chance" Chef What is mayonnaise ? I didn't know if it was animal vegetable mineral or a blend of all three. He asked me by last name common in cooking school...".You really don't know well tomorrow we will make mayo" .I made a Hobart mixer worth it went it our potato salad macaroni salad tuna & chicken salad. Only egg whites oil lemon vinegar mustard dash ours was decidedly white to tan sorry Jaques
A Hobart full of decidedly white mayo and a roomful of eager young chefs -- sounds like the good ole days. - CC from JPF
The recipe calls for French mustard. When I hear that phrase, my American brain thinks of Dijon mustard. Is that what he's referring to? I'd prefer to hear from people who are familiar with the topic of mustards from France, not just other folks who make the same immediate association I'm making.
Only a pro will deliberately break something to come back and fix it
It seemed that they didn't like it.
Finish the recipe by drinking olive oil straight from the bottle....
I would use vegetable oil. I think olive oil is too strong. Is it safe to eat the raw egg yolks?
Some stores sell low temp pasteurized eggs, but you have to look for them. They’re heated just enough to kill bacteria without cooking the egg. Give them a try.
@@opwave79 thanks.
Yes it`s safe if you start with properly stored eggs,refrigerate the mayo as soon as possible.
Country ones from someone you kno yes ofc , or from your own chicken
An old rule from before refrigeration: they were still using eggs. When you crack an egg, crack it in a separate bowl and smell it. If it smells good, use it, if it smells bad don’t. Just like milk, seafood, meat, etc.
It's yellow. Mayonnaise is supposed to be white
Depends on the yolks and the oil used, no right or wrong.
WHY IS HE UNABLE TO COOK ANYTI
WHY IS HE CONSTANTLY LICKING HIS FINGERS?
yuck.
Aaaaaaand everyone dunk your fingers in. You're in a kitchen called "The Kitchen" that emphasizes that you're in, you know, a KITCHEN. I'm sure you have spoons. Use them.
Get a grip…
@@janking2762 On what, basic sanitary practices in a commercial kitchen? I'm already there.
Its a demonstration, it won't be served to customers.
@@fakename6658 So sure they employ different practices when serving customers, or do you just hope they do? There is no indication in this video of any difference.
When people complain about fingers for tasting or using raw eggs you know we are crumbling as a society. I would use a more descriptive word to describe these pansies but the flower will have to do.
I could watch this man boil water .... all day