How to Make Mayonnaise at Home | Jacques Pépin' Cooking at Home | KQED
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Has there ever been a more divisive condiment than mayonnaise? If you are on Team Mayo, you might find Jacques Pépin's technique for making homemade mayonnaise useful. Whether you're out of store-bought or just want to experiment with flavor, this mayo recipe will give you a new perspective on a familiar condiment.
What you'll need:
1 large egg yolk, 1 tbsp of Dijon mustard, salt and pepper, 2 tsp wine vinegar, 1 1/2 cups oil (a combination of peanut oil, olive oil, and sesame oil is used here).
Jacques Pépin Cooking At Home: How To Make Mayonnaise
Subscribe to watch a new Jacques Pépin video every week:
www.youtube.co....
#jacquespepin #mayo #recipes #kqed
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
You make it look easy Jacques. Best TV chef ever. How long will this last in the refrigerator? The kind in the store lasts nine months or more. Guess only one way to find out. I`ll try it. Thank you
Homemade mayo like this with good olive oil in the mix is SO GOOD you’ll never need to worry how long it will last in the fridge. It will be gone so fast you’ll be making another batch by end of the week! ;-) I will say it’s easier in the food processor or even mortar & pestle than by hand whisk but so worth it once you get the hang of it!
I would say at least a week, just my guess. Vinegar and salt are great preservatives, it's just the egg yolk that makes me think that....
Probably ~5 days given the egg yolk.
17 years...
Please address him as Chef Jacques. And no, he is not a TV chef! 17 years....
As long as Jacques Pépin is in his kitchen, there is still hope for this world.
How our mechanized food industry fooled everyone into thinking one of the mother sauces was boring. Jacques brings us back to the ease and pleasure of making things ourselves that don't taste like they're off a production line.
understanding your sentiment, the art of cooking with its throws and caveats, confuses more than entices the everyday consumer. you often see it manifest with such questions of "how much salt do i add to sauerkraut", when the answer is plain and simple to anyone who understands what goes into making sauerkraut, an unequivocal, "enough to make it salty"-but this is a non answer, snarky, and doesnt seek to help, but to mock. no single group of people has been "fooled", rather, you might just say theyve been enticed to laziness
In first world countries people barely have time to prepare food at home. That’s the main reason the food industry exists. (The same reason the textile industry exists!) Now, a food product made in large scale at a food processing plant has to to fulfill a minimum criteria related to technical and organoleptic details, leaving aside costs and packaging details. When making mayonnaise at home JP style… you are customizing the product using ingredients that at large scale are simply not cost-effective. The use of food preservatives for functional and safety purposes in commercial products… that’s another topic.
Nobody fooled me. I think you presume too much.
Homemade mayonnaise is delicious & way better than what you buy at the grocers. Ketchup is the opposite though. I prefer Heinz ketchup to any homemade ketchup I’ve ever tasted.
I still remember vividly watching him reconstitute a sauce passionately while other very famous master chefs chatted away in the background. What he has done to elevate our senses (it is way beyond education) is immeasurable. We are indeed lucky to receive his guidance all these years after he crossed the pond.
Nothing like home cooking. You control the ingredients and quality. No preservatives. Thank you Jacque!
Chef Pepin making mayonnaise by hand at his age. Valour!
More please i miss watching him on channel 18
We'll have a new Jacques video every Wednesday through 2024 🙂
That is good to know. Jacques is a rare find and love watching him at his craft.@@kqed
Subscribe if you haven't done so already and hit that like button to get these videos.
Even with a stick blender I couldn't make a mayo this easy n beautiful. Bow to the Master Chef.
He definitely makes it look easy. What a pro!
You-tube earned my eternal gratitude just for making meeting with this wonderful chef possible.
Watching a Jacques Pépin video on KQED is a great start to the New Year.
I make mayo very successfully and have done so by hand for many years but I have never seen that much oil added that quickly. Respect to the master. I must try harder.
Chef Pépin' is the man!
a lot of skill on display for something so deceivingly simple! what a master of his art!
Totally!
Watching this man in the kitchen is kind of mesmerizing.
I did this once years ago when I needed mayonnaise and didn’t have it… but I had the ingredients, so I made it. One of my proudest moments lol. Sometimes it’s a great feeling to be resourceful and do something from scratch.
That's rad! Be proud of that.
@@kqed100% I felt like a badass!! For such a simple thing. Love all these videos of king JP keep it coming
It's great to make stuff 😊
The Grandmaster strikes again! YAY!
I love how everyone always says that you need to drop the oil super slowly, no more than a couple of tiny droplets each time, and then you see THE MASTER showing you, in the most casual way possible, that if you simply keep a steady stream at first and just whisk vigorously, you'll be fine. 😁
Exactly what I was thinking!
Just go very slowly until it's emulsified. If it breaks just add warm oil so it starts emulsifying all over again. Chef Jaques didn't add lots until he saw it all nicely blended
Mustard is the great secret emulsifier, and when your 1 yolk to 1 cup oil ratio mayo has more mustard than yolk, its easy peasy.
I can’t get enough of Jacques
Neither can we.
Well all right👍😊. There used to be a commercial bring out your Hellmann’s and bring out your best. now I think it should be bring out your Pe’pin and bring out your very very best👍😊
Now that's a good jingle.
My family and I are so honored. The styling job was masterful too. Thank you, Chef Pepin.
Thanks for watching, mayonnaiseeee and fam.
The pure and beautiful simplicity of a mayonnaise done right; it bespeaks everything about the foundational bedrock on which Mr. Pepin’s culinary mastery firmly and eternally shall reside.
Literally just made it. Worked exactly as it should. The eggs and the oil at room temperature made a difference.
The KING
Long may he reign.
A couple more salad dressings: French and Ranch. Would you, please, show how to make them?
Nice to learn.
Quick and easy ingredients very helpful
I love watching his videos, he is so relaxing I feel my blood pressure dropping in seconds. I also love how he uses the bottom of the spoon to do tasting so as not to put the working end of the spoon after it was in his mouth back in the food he is preparing. So many people just use the spoon then put it back in which for me is like someone spitting in the food they are preparing.
We love u and your lisp. Keep posting
Jacques Pepin teaching how to make mayo-Merry late Christmas to me!
So cool.
Very much enjoy recipes like this as I will add this to my cooking. Thank you.
I cheat~~ I use a hand-held Immersion Blender and make it right in a Jar
Smart!
Not cheating. “There’s more than one way to skin a cat.” BTW, I make hollandaise sauce with an immersion blender with hot clarified butter in a tall metal container like the ones they use in a malt shop. Foolproof!
Exactly!
The BEST of The Best. Thank you, Chef Jacques Pépin! ❤
God bless you Jacques.
WOW PERFECTION! LOVE Jacques!!! Kimberly
Je t'adore Chef!
🩷
Et merci pour tout ça!
Love You Happy Cooking😊
Hope you enjoy!
Due to a soy allergy in the family, I’ve had to make mayo fairly frequently. This is so much easier than the blender method. I pasteurize my eggs first and I’ve used a whole egg, but this looks super easy!
He's so wonderful ❤
Great!!!!!!!!!!!!
❤He’s the best!
Perfect as always❤🙏
Great video! Thanks
Every time I break up an egg , it's on a flat surface to avoid pieces of shell. Picked up this advice by watching a cookingvideo of mr. Pepin many years ago.
And here I am wasting time using a "food processor"!
This video is magic! 👨🍳
I ❤ love you're VIDEOS !!! 😅 there STRAIT to the 👉 POINT 😊 , & SUFFICIENTLY TECHNICAL 🎉 for the NOVICES ....😂....MASSIVE THANKS !!!
Happy cooking!
Happy NEW YEAR Pappa JP😍
Happy New Year!
The 🐐 😊
When I was a young kid, about 60 years ago, my Mother used to make mayonnaise the same way.
Scrumptious. Would it be safe in the refrigerator for three or four days?
So great! I enjoy mayonnaise. ❤
Are you going to try the recipe?
master of cooking Jaques pipes 2024
Made it and it is far superior to commercial prods, plus we know exactly what's in our version. I minced garlic and slightly sautéed it, added a nice punch. Important not to make too much because I'll only keep it 5 days, plus all that oil is expensive
I will say, that if Mr. Pepin gives me mayonnaise for lunch, I'm eating mayonnaise for lunch.
Yes. Chef.
Amazing.
Definitely doing this one.👍
Happy cooking! Let us know how it turns out.
Should we try to find pasteurized eggs or will the vinegar and pinch of salt basically pasteurize the eggs for us?
If you’re worried about food borne diseases then I’d look for pasteurized eggs. Many people are not, or aren’t immunocompromized, so they don’t mind eating raw eggs. It’s totally up to you what you’re comfortable with.
Майонеза може приготви и със сварени жълтъци, които се намачкват добре преди да се добави олиото.
That was the fastest mayonnaise I've seen. Even with stick blenders it don't get faster than that. And I love how he destroys convention in some of these recipes.
Jacque is the Real French Chef 👨🍳 Tony Posso , I was Bernard Gaume's Saucier for many years, back in the day , have you seen him ? He's one of the Greats 👍 😅
Благодаря за рецептата, г-н Пепен.❤ Майка ми така приготвяше майонеза и вкусът й беше несравним с готовите такива. Вместо оцет слагаше лимонов сок.
Nice
making mayo is so simple
How long will home made mayonnaise keep?
grats to the editor at kqed, for making the saturation on these videos a very appealing tone. this drinks for you
Amazing
Takes less to do it that to quickly go an buy it
Even if the store was downstairs 😂
Truly a game changer.
miam miam
Yan can cook starts on Monday mornings
Jacques Pepin is great Chef likes Michael Jordan, Greg Lemond or Lionel Messi, in your sports
Haha, I often use the same brand of olive oil 🤣
That's nifty!
😊👍❣️
Same ingredients but I make it with food processor. Takes me about same time. I never buy mayonnaise in store.
Present your mayonnaise that way…
I think that line surmises it all
⬆
Is it safe to eat raw egg yolk?
Of course. That's what's in tartare or egg nog. You can't get sick from an egg unless it was bad in the first place.
You can do it with a hand blender, too…or is that sacrilege? 😅
my bowl is more saycuure
What about the raw eggs?
What about them?
@@JonnySublimeYou beat me to it 😂
no shot it comes together just like that bro. I was trying the blender method and I just got oily soup 🤢
The greatest chef but I was very surprised to see him touching everything with raw eggs all over his hands.
I’m can’t follow your post! I have saved the PBS shows. The camera for those recording protects my physical personage… the camera your using now doesn’t… luv your show and your food also! ❤
Why is my mayo white?
I’ve always wanted to make mayonnaise but I worry about eating raw egg. I don’t want to get salmonella poisoning.
They do sell pasteurized eggs, but you have to look for them. I’ve also seen videos where you can slow pasteurize them yourself, but I’ve never tried it. I’ve made mayonnaise many times and never had a problem though, You don’t even taste egg.
So real mayo isn't white? I wonder why the store bought kind is white. Maybe it's made differently.
It's a combination of the ingredients they put into it which are all very neutral in color (little or no mustard, clear oils, egg whites are usually included, and water), and they also inject a lot of air into those jars. This lightens the color, and also means you are paying for quite a bit of air. Homemade mayo is much richer and heavier by volume.
I hope Chef is okay. He's sounding a little breathy.
That's just the way he has always talked. No worries.
@@joannaedwards6325 I've been watching him for decades. The hard breathing is new...maybe a cold or something.
@@redbeard36
Perhaps you are seeing/hearing things that are not really wrong
Let's always speak in positives about our beloved Master Chef as to not cause unnecessary energy to be sent his way.
In my view of Jacques Pepin he will be healthy and creative until he CHOOSES to leave Earth.
......sometime after 105yo
Don't do it. Stuff clogges you're arteries.
😂
That.... is a lot of oil
I swear I would not try to make my own mayonnaise ever again. Last time was a complete fiasco. But you restored my confidence, so I'll try again in the future.
Merci Jacques,
So glad you want to try again. You got this!
Take the egg out of the fridge early. If you‘re using a hand mixer, use a bowl with a diameter just a little larger than the mixer.
Mr. Pepin, I could watch you boil water all day and be perfectly content! Love to hear your directions, suggestions and memories. Thank you for sharing with so many people throughout your career and life! My wife also thanks you as I do most of the cooking now and follow many of your recipes!🙂
Wow, thank you so much for sharing.
When the master speaks, I listen
Yes. Chef.
I have hens. So i keep my eggs room temperature. My oils are a bit chilly because my pantry is as soon as i brought my oil to blood temperature. Bang. Smoooth like mayonnaise. Failed twice this morning and couldn't figure it out because I have made hollandaise many times. Watched Jacques do it twice. Rocked it. Hail to to the chef!
Yea buddie , love your recipes , keep em coming good sir :)
That was a joy to watch, 🥰
Thank you for watching!
You have all my admiration and respect, dear Jacques.
It's essential to hear you and your advice, even if I believe that I know.
You are a value, what is rare.
Thank you.
Caro PEPIN con te è bello imparare ❤🙏❤ Grazie per le tue gentilezze 👏👏👍
I just love listening to his voice to say nothing of his cooking.
Team Mayo all the way, I love making new flavors at home!
Happy cooking!
Years ago, I discovered that if you make the mayonnaise by hand with a whisk, you get the soft creamy texture as seen in this video.
If you use a mini (or whatever size food processor), you'll achieve a very firm textured mayonnaise that's very close to Hellman's, I suspect that's because of the blades whipping all that air into the mixture and also achieving a significantly higher degree of emulsification of the ingredients.
I like to use whole egg, i add all the ingredients together into a tall beaker and then use a high rpm stick blender for instant mayo.
He is so nice to watch.
You are magic! My husband adores mayonnaise. I’m going to make it for him! Thank you Chef Jacques.
Happy cooking!
Just imagine if you add a puree of garlic to it. Then you just can't stop eating your mayonnaise
That's A LOT of oil. Can't be healthy.