How To Make Perfect Mayo (Thank You Science)

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  • เผยแพร่เมื่อ 4 ธ.ค. 2020
  • Mother Sauces Ep11: How to make Mayonnaise recipe from scratch and never ever fail. Special Holiday deal! Go to NordVPN.com/frenchguy and use code FRENCHGUY to get 68% off a 2 year plan plus 4 additional months free. It’s risk free with Nord’s 30 day money-back guarantee!
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    Director, Author, Host & Camera : Alex
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    Salut,
    Alex
  • บันเทิง

ความคิดเห็น • 2K

  • @BigSirZebras
    @BigSirZebras 3 ปีที่แล้ว +1614

    fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.

  • @merlijndepauw8436
    @merlijndepauw8436 3 ปีที่แล้ว +634

    I never thought that you could make the process of making mayonnaise so dramatic

  • @ahleksandr7910
    @ahleksandr7910 3 ปีที่แล้ว +755

    Why does conventional tv exist when theres independent creators like alex single handedly making top level content

    • @stauffap
      @stauffap 3 ปีที่แล้ว +17

      Because advertisers still pay them a lot of money. Not just to produce content, but to also produce content with hidden advertisement in it (not just for products, but also for political ideologies). Giant, profit seeking companies want tv to spread their points of view. So they keep it alive. And tv channels keep doing what the advertisers want, because it's the only thing that keeps them alive. And as we've seen the last year, this is a recipe for disaster. The US has never been more divided.

    • @rusdanibudiwicaksono1879
      @rusdanibudiwicaksono1879 3 ปีที่แล้ว +6

      Conventional TV had customers that would watch 'em. You can't stop that, but it would shrink to a point where it would be considered niche thing. Like Radio.

    • @lorenzo42p
      @lorenzo42p 3 ปีที่แล้ว +6

      why do people still pay so much for a monthly bill, to watch what's almost mostly commercials. they're so used to it, they don't know better? sounds like brainwashing.

    • @matsveritas2055
      @matsveritas2055 3 ปีที่แล้ว +2

      Because the “state” largely controls the stream of information made available through the means you mention.

    • @jumzbrugs9867
      @jumzbrugs9867 3 ปีที่แล้ว +2

      It's being overtaken fast 🙃

  • @zunaedanwar5620
    @zunaedanwar5620 3 ปีที่แล้ว +171

    This man's having way too much fun with the editing. Felt like I was watching a crime thriller.

  • @yoavrachman2347
    @yoavrachman2347 3 ปีที่แล้ว +554

    In the opening scene, he's literally just making mayo and it feels like a Tarantino film.

    • @jai123456789ify
      @jai123456789ify 3 ปีที่แล้ว +6

      More like Ari Aster. If it had gone any longer I might have confused it with a thriller/horror movie trailer.

    • @kimmerykimv2181
      @kimmerykimv2181 3 ปีที่แล้ว

      Definitely like a Tarantino

    • @noknownalias8393
      @noknownalias8393 3 ปีที่แล้ว

      Get outta here this has fincher written all over it

  • @kriss8789
    @kriss8789 3 ปีที่แล้ว +613

    Our chemistry prof could've saved us hours of frustrating, boring lectures if he'd just brought us some good mayo as an example

    • @lilbilly4078
      @lilbilly4078 3 ปีที่แล้ว +13

      Walter White tried that and still became a meth lord

    • @bloomtwig76
      @bloomtwig76 3 ปีที่แล้ว +13

      As a PhD in chemistry I think the way soap works (which is also an emulsifyer) is a great way to start long about chemistry

    • @mansfaye1084
      @mansfaye1084 3 ปีที่แล้ว +10

      my cell and molecular bio teacher actually made mayonnaise in class last year to talk about that

    • @VotteyDaily
      @VotteyDaily 3 ปีที่แล้ว

      Hello 👍👍❤️❤️❤️

    • @laszlobandi6456
      @laszlobandi6456 3 ปีที่แล้ว +2

      to be fair, ours exploded the lab. had some powder on the floor which was flaming from water. and he never washd his lab coat so we was flinging our pens on it, creating a year of graffiti

  • @Tmanaz480
    @Tmanaz480 3 ปีที่แล้ว +169

    "Words that aren't made for my mouth." My exact experience with learning French.

    • @nabobob9119
      @nabobob9119 3 ปีที่แล้ว +3

      You speak french with the nose instead.

    • @w.loczykij5354
      @w.loczykij5354 ปีที่แล้ว

      It CAN be done. Come to Montreal !!

    • @-IE_it_yourself
      @-IE_it_yourself 4 หลายเดือนก่อน

      mouff*

  • @Gudi._.
    @Gudi._. 3 ปีที่แล้ว +25

    "You won't be able to mess up mayonnaise ever again"
    And I took that as a challenge.
    And it took me an hour to clean up my ceiling.

  • @forjanatalense
    @forjanatalense 3 ปีที่แล้ว +1937

    Man this was surprinsingly instense af

    • @wilderdede
      @wilderdede 3 ปีที่แล้ว +1

      What about flavor? What sort of oil do you use?

    • @ms4eji0bek
      @ms4eji0bek 3 ปีที่แล้ว +1

      @@wilderdede It's unimportant. This is not a culinary video.

    • @48956l
      @48956l 3 ปีที่แล้ว +2

      @@ms4eji0bek It's not unimportant, he could've mentioned which oil is most commonly used or which one he thought tasted best, it would've taken 2 seconds.

    • @tigersharkgaming8597
      @tigersharkgaming8597 3 ปีที่แล้ว

      🤣🤣 absolutely enjoyed it

    • @cproteus
      @cproteus 3 ปีที่แล้ว +5

      @@48956l the oil you use depends on the flavour you want. Grape seed is very neutral, sunflower, less so, and olive oil, the least neutral.

  • @smartiiieee4492
    @smartiiieee4492 3 ปีที่แล้ว +253

    Never thought that someone could talk about mayo so dramatically, but also so mind blowingly. 😂♥️

  • @LitchKB
    @LitchKB 3 ปีที่แล้ว +68

    This ep was more engaging than most of what's on Netflix. Merci beaucoup, Alex.

  • @Flotube444
    @Flotube444 3 ปีที่แล้ว +80

    Since I'm a chemistry teacher, I at first was offended by the basic knowledge that Alex presented as amazing news. Then I realized, that this is actually my goal. Inspiring chemistry noobs (my pupils) to the beauty of chemistry at work. Making Mayonaise will be a part of my teaching routine from now on. BTW that means you can subtitute egg yolk with soap. Noone wants to eat that, but you should be able to, just FYI.

    • @PaulaBean
      @PaulaBean ปีที่แล้ว

      Does there exist edible soap?

    • @w.loczykij5354
      @w.loczykij5354 ปีที่แล้ว +4

      @@PaulaBean
      All soaps are edible!
      But some will make you sick.

    • @MrDagren
      @MrDagren ปีที่แล้ว +10

      YES! One of the things we did in chemistry in my school was make mayonnaise. And that's one of the classes I still remember to this day decades later. I will never forget when we made mayonnaise in school and because I will never forget that day, I will also never forget the science behind it. There are so many lessons that my teacher taught me that I have completely forgotten. I did not forget when we made mayonnaise. And yes, it also made it easier to remember how soap works. Honestly, at this point the only reason why I do not think you are my chemistry teacher is because it would not make sense chronologically, but you are hitting all the same right points that my chemistry teacher did.

    • @justaguy4311
      @justaguy4311 5 หลายเดือนก่อน

      if you substitute it with just soap you might loose some of the integrity that a protein net adds. You could definitely substitute with soy though

  • @CHEFPKR
    @CHEFPKR 3 ปีที่แล้ว +685

    Alex, we need to have a discussion on Mayonnaise.

    • @totallynotthefbi3164
      @totallynotthefbi3164 3 ปีที่แล้ว +5

      The ultimate collab

    • @bobbiusshadow6985
      @bobbiusshadow6985 3 ปีที่แล้ว +4

      Mayo Wars

    • @slavnyan1152
      @slavnyan1152 3 ปีที่แล้ว +18

      Is Mayonnaise an instrument?

    • @CHEFPKR
      @CHEFPKR 3 ปีที่แล้ว +13

      @@slavnyan1152 I don't know what you heard while Alex was mixing, but yes.

    • @deborahamaral8470
      @deborahamaral8470 3 ปีที่แล้ว +1

      @@slavnyan1152 or it would be a gift from the universe? A chemical reaction in the end!!

  • @deezynar
    @deezynar 3 ปีที่แล้ว +728

    At the very end, he said: "Let's ketchup in the next one."
    The next sauce must be ketchup.

    • @arnaudmenard5114
      @arnaudmenard5114 3 ปีที่แล้ว +17

      I hope we also get mushroom ketchup

    • @kyriakos_kyriakos9103
      @kyriakos_kyriakos9103 3 ปีที่แล้ว +18

      Ketchup is considered a non-Newtonian fluid since it becomes runnier when shaken ;)

    • @arnaudmenard5114
      @arnaudmenard5114 3 ปีที่แล้ว +19

      @@kyriakos_kyriakos9103 not as far as I know...ketchup is a shear thinning fluid.
      Non newtonien is generally the opposite, behaves like a solid when force is applied

    • @brickchains1
      @brickchains1 3 ปีที่แล้ว +8

      @@arnaudmenard5114 Non-newtonian means it doesn't behave as newtonian physics would predict in any way

    • @arnaudmenard5114
      @arnaudmenard5114 3 ปีที่แล้ว

      @@brickchains1 well, I wasn’t sure before, but now I have an answer, thank you.

  • @KeithGrant
    @KeithGrant 3 ปีที่แล้ว +144

    I’m an English speaker, and I don’t think the word “lecithin“ was made for my mouth either

    • @christophpoll784
      @christophpoll784 3 ปีที่แล้ว +7

      As a German i think "Lezitin" is our Word 😅

    • @mysisterisafoodie
      @mysisterisafoodie 3 ปีที่แล้ว

      Hehehehe. Alex kept saying lethitin. Hehehehe.

    • @GregJoshuaW
      @GregJoshuaW 3 ปีที่แล้ว +2

      less is thin
      lessisthin
      lecithin

    • @lykourgossigalas3500
      @lykourgossigalas3500 3 ปีที่แล้ว +6

      I guess this word was made for my mouth. In English, this word’s “c” is (mis)pronounced as “s. In its original (Greek) version is pronounced as “k”!

    • @harviecz
      @harviecz 3 ปีที่แล้ว

      Let's it thin

  • @rosehale7228
    @rosehale7228 3 ปีที่แล้ว +39

    i mean you have to be impressed by the amount of work he clearly puts into his videos

  • @error404christmass5
    @error404christmass5 3 ปีที่แล้ว +214

    Never thought I would be mindblown by Mayonnaise.

    • @fredericbruckert7208
      @fredericbruckert7208 3 ปีที่แล้ว +3

      Home made mayo is wonderfull and it's so evolving ! just adding spices like cury, smoked paprika,... and you will have a new taste, new flavours... it's a really good basic in sauces :) even for dips for example

    • @tiacho2893
      @tiacho2893 3 ปีที่แล้ว

      Check out toum sometime. It is an emulsion of fresh garlic paste and oil. It is all over the middle east. It is really labour intensive to make by hand but really lends itself to a good blender or food processor.

    • @itzjustaaron3153
      @itzjustaaron3153 3 ปีที่แล้ว

      @@fredericbruckert7208 cury??????

    • @VotteyDaily
      @VotteyDaily 3 ปีที่แล้ว +1

      Hello 👍👍👍❤️❤️❤️

  • @bastiian
    @bastiian 3 ปีที่แล้ว +63

    I went straight out to the kitchen and whipped together my first ever mayonnaise. You sure, are truly inspiring!

    • @guguigugu
      @guguigugu 3 ปีที่แล้ว +3

      best thing about DIY mayo is you can add whatever you want and use any oil you like

  • @laminemed1219
    @laminemed1219 3 ปีที่แล้ว +107

    me: how on earth could you make mayonnaise so exciting?
    Alex: It's sciyeunce...
    Boris: hold my adidas...

    • @user-le8ul4nr5t
      @user-le8ul4nr5t 3 ปีที่แล้ว +3

      Alex covered the science of why mayonnaise is such a good thermal paste: It's liquid oil behaving as a solid, a decently heat conductive material that is still able to fill in the imperfections of the CPU cooler and the IHS. Basically edible thermal paste.

    • @netweed09
      @netweed09 3 ปีที่แล้ว

      It's the pull of that big number:
      *T e n*

    • @TrollFalcon
      @TrollFalcon 3 ปีที่แล้ว +2

      Mayonez *

    • @WerewolfLord
      @WerewolfLord 2 ปีที่แล้ว +3

      Stay cheeki breeki! (Блять, I only discovered Boris a couple of days ago.)

  • @yasminem1406
    @yasminem1406 2 ปีที่แล้ว +6

    I'm a medical doctor , and I remember our professor of biochemistry literally had to explain to us how to make mayonnaise to let us understand how emulsifiers work , in this case it's lecithin
    Science is just so much fun , and watching your channel and actually learning to cook through science is just amazing ! I appreciate what u do , so thank u

  • @ayylmao6113
    @ayylmao6113 3 ปีที่แล้ว +196

    I feel so bad for the little oil droplets trapped in that net.. let them go!

    • @hc6699
      @hc6699 3 ปีที่แล้ว +1

      I wouldn't feel too bad, they have a purpose. What's your purpose?

    • @ayylmao6113
      @ayylmao6113 3 ปีที่แล้ว +18

      @@hc6699 i pass the butter

    • @nikitaandrew8065
      @nikitaandrew8065 3 ปีที่แล้ว

      I'm afraid it's to late.

    • @TheBaldr
      @TheBaldr 3 ปีที่แล้ว +1

      I'll never eat mayo without tasting fish again.

    • @rinkdinkis5849
      @rinkdinkis5849 3 ปีที่แล้ว

      Keep adding fish eventually they'll overpower the net

  • @mRboylls
    @mRboylls 3 ปีที่แล้ว +36

    I love this because in my life I find that cooking is easiest when you understand the science behind it. When you understand how it works. You can do so much more than just follow a recipe. You can go off script as long as the science is the same!

  • @SuperMartMartMart
    @SuperMartMartMart 3 ปีที่แล้ว +10

    7:22 "You can only be scared by things you don't understand, or don't want to understand." Holy shit, that's amazing advice/mantra!

    • @user-wq9mw2xz3j
      @user-wq9mw2xz3j 2 หลายเดือนก่อน

      or, if you understand it and its actually scary 😂

  • @jamesapartanen
    @jamesapartanen 3 ปีที่แล้ว +22

    Dispersion mill effect!! Thank you so much for finally putting a name to what has for me always been a key part of how I incorporate ingredients. I'm no fabulous chef, but I am a decent cook, and much of my confidence in the kitchen comes from a natural knack for incorporating ingredients in a way that uses the relative strengths and densities of ingredients to good advantage when mixing. This really helps me never have lumps in my gravy or my white sauce, break as few of those precious bubbles in my beaten egg whites as possible, and get nut butters into all sorts of recipes they don't usually appear in! Speaking of that, I often mix nut butters with yogurt which, sort of similar to mayonnaise, ends up thick and stable. Does anyone else do that? Whisk some yogurt and peanut butter together, then stir in some blueberries, yumm! Or whisk some cashew butter, a bit of tahini and yogurt with some maple syrup, and it ends up thick and stable enough to use as icing for an angle food cake!

    • @DjSamMuniz
      @DjSamMuniz 2 ปีที่แล้ว +1

      Yogurt and Peanut Butter sounds so interesting! I’ll have to give it a try!

    • @jamesapartanen
      @jamesapartanen 2 ปีที่แล้ว +1

      @@DjSamMuniz It's particularly good with a bit of sugar or some berries :)

  • @davidestrada4942
    @davidestrada4942 3 ปีที่แล้ว +30

    When I first realized this whole video was just about mayonnaise I was a little confused because I thought I understood it and it would be a 3 minute video. Thank you for actually explaining it. It’s makes a world of difference when cooking to understand when things are working or why they’re not, what steps/ingredients are necessary to take and when to move on.
    Thank you for this channel and what you do!

  • @bledonbinaku8821
    @bledonbinaku8821 3 ปีที่แล้ว +139

    Alex would be a great chemistry teacher

    • @PaulaBean
      @PaulaBean 3 ปีที่แล้ว +3

      Cooking is chemistry indeed.

    • @VotteyDaily
      @VotteyDaily 3 ปีที่แล้ว

      Hello 👍👍👍❤️❤️❤️

    • @BlueyMcPhluey
      @BlueyMcPhluey 3 ปีที่แล้ว +1

      he already is, I'm learning over here

  • @TheConjurersTower
    @TheConjurersTower 3 ปีที่แล้ว +56

    *Mom:* "Why don't you go play with the neighbors' kid..."
    *The Neighbors kid:* 10:12

  • @Infantry12345
    @Infantry12345 3 ปีที่แล้ว +6

    These more educational focused videos of yours are some of my favorites. I love the drama of learning from 3 Michelin star chefs, and the humanity of traveling around the world to learn and share good experiences, but its these atomic operations of cooking that really brings it all together for me. Much like an emulsion :)
    Excited to see what comes next!

  • @wolfingitdown2047
    @wolfingitdown2047 3 ปีที่แล้ว +41

    My grandmother from Bretagne apparently would use the knife sticking up right in her mayonnaise as her indicator that she was finished making it :O

    • @tomf3150
      @tomf3150 3 ปีที่แล้ว +1

      My mom used to flip the bowl. If nothing fall, it's good.

  • @ERey55
    @ERey55 3 ปีที่แล้ว +44

    Alex: Today's video is about Mayo.
    Also Alex: Makes a science documentary on Mayo.

  • @stinky_ppbigpp1014
    @stinky_ppbigpp1014 3 ปีที่แล้ว +12

    His voice is like every stereotypical french accent and I love it

  • @alznabz
    @alznabz 3 ปีที่แล้ว +12

    His filming and editing game has gone through the roof. I'm speechless. It's so damn good.

  • @davidnelson7719
    @davidnelson7719 3 ปีที่แล้ว +120

    I'm just happy to have learned that mayonnaise is a sauce =)

    • @DaTechyGuy
      @DaTechyGuy 3 ปีที่แล้ว +22

      Is mayonnaise an instrument though?

    • @darrylandita4391
      @darrylandita4391 3 ปีที่แล้ว +2

      damn tin you beat me to it hahahaha

    • @alexjacob3735
      @alexjacob3735 3 ปีที่แล้ว +1

      @@DaTechyGuy is horseradish an instrument?

    • @ccbowers
      @ccbowers 3 ปีที่แล้ว +1

      We think of it as a condiment, but many condiments are sauces

    • @tiacho2893
      @tiacho2893 3 ปีที่แล้ว +4

      It's basically an uncooked Hollandaise. Yeah the fat used is different but the process is the same only off heat.

  • @johnl6371
    @johnl6371 3 ปีที่แล้ว +59

    I will never look at mayonnaise the same way again.

  • @davetaylor307
    @davetaylor307 3 ปีที่แล้ว +4

    The production value in this is insane. Thank you

  • @Derhek
    @Derhek 3 ปีที่แล้ว +11

    This came up in my recommendation after I failed at making a mayonnaise earlier today. I feel like youtube knows too much!

  • @secretdegenerate
    @secretdegenerate 3 ปีที่แล้ว +31

    I've been a chef for 15 years and always wanted an explanation to the dispersion mill effect!

  • @feelssapman
    @feelssapman 3 ปีที่แล้ว +45

    The way Alex flipped the pages of that book hurt my soul

    • @PlotCitizen
      @PlotCitizen 3 ปีที่แล้ว

      Omg yes

    • @mominetti
      @mominetti 3 ปีที่แล้ว

      Omg, same.

    • @hennayatsu6969
      @hennayatsu6969 3 ปีที่แล้ว +1

      Especially because of the price of said book.

  • @nikhillalla9723
    @nikhillalla9723 3 ปีที่แล้ว +7

    Am I the only one that realises each video is getting more cinematic after the other xD
    So dramatic!!
    Love this channel 🤩👍

  • @pudingstorm1
    @pudingstorm1 3 ปีที่แล้ว +2

    Alex, you have a ability to make something as simple as mayo, fun, interesting and educational at the same time, keep up the good work 😁

  • @jorgecardoso5863
    @jorgecardoso5863 3 ปีที่แล้ว +51

    "...Just - science-"
    Damn boy, even Carl Sagan felt that in heaven

    • @VotteyDaily
      @VotteyDaily 3 ปีที่แล้ว

      Hola 👍👍❤️❤️❤️

  • @ryanmerritt2436
    @ryanmerritt2436 3 ปีที่แล้ว +11

    Wonderful explanation on how emulsions work! Minor point, from a chemistry stand point the lecithin doesn't form a bond between the oil and water. Here intermolecular forces are at play, which are like bonds, only much weaker.
    Thank you for making these concepts fun and easy to understand!

  • @marijntenbrinke2440
    @marijntenbrinke2440 3 ปีที่แล้ว +5

    just here to say that i rly like the "loading bar" during the sponsor part. thanks 4 that ^^

  • @tztinfinity6573
    @tztinfinity6573 3 ปีที่แล้ว +1

    I don't think this channel can get any better.
    I know it will, but it will just be breaking the barrier of perfection at this point.

  • @AndrewFarrugia93
    @AndrewFarrugia93 3 ปีที่แล้ว +92

    "Let's ketchup in the next one..."
    So ketchup is next?

    • @ToughTinkerballs
      @ToughTinkerballs 3 ปีที่แล้ว +2

      Thats what I heard 😂

    • @spencergaconnier3578
      @spencergaconnier3578 3 ปีที่แล้ว +1

      Sounds like the next mother sauce is tomato sauce and he might try to make ketchup from that?

    • @danyyilbun6736
      @danyyilbun6736 3 ปีที่แล้ว

      You can do it easy. Basically , roast tomatoes, then blend them, add spices to yor liking, add some starch for the texture(depends on you))

    • @alligatormonday6365
      @alligatormonday6365 3 ปีที่แล้ว +1

      @@danyyilbun6736 No starch, just tomatoes, salt, vinegar, sugar and spices.
      Its actually the pectin in the tomatoes that make it sticky and thick.

    • @danyyilbun6736
      @danyyilbun6736 3 ปีที่แล้ว

      @@alligatormonday6365 oh wow, nice, thank you

  • @jim3nigma
    @jim3nigma 3 ปีที่แล้ว +24

    This is the most intense and nerv wrecking way to learn how to make mayo I have ever witnessed. I think I'm even sweating at this point right now.

  • @JP-lz3vk
    @JP-lz3vk 3 ปีที่แล้ว

    That level of detail gives me great confidence that I can make mayonnaise properly. Knowing why you need to be careful at the beginning of adding the oil and then adding more and more is key.

  • @malek9643
    @malek9643 3 ปีที่แล้ว +15

    '' When you have no shoes...'' I need to know what the rest of that sentence is.

  • @jeremycole2036
    @jeremycole2036 3 ปีที่แล้ว +18

    I think we need more videos with Alex trying to say lecithin.

  • @mavos1211
    @mavos1211 3 ปีที่แล้ว +3

    The food analogy for an emulsifier was genius!
    You are an incredible chef and I applaud you for your honesty and how you submit your creations to established chefs for criticism to improve your craft.
    You will go a long way and I look forward to dining in one of your restaurants in the future.

  • @zenfennec-guidedbreathword8206
    @zenfennec-guidedbreathword8206 3 ปีที่แล้ว +42

    Actually, Mayonaise is an Instrument!

    • @netweed09
      @netweed09 3 ปีที่แล้ว +1

      * Mayonnaise

    • @ThePapaja1996
      @ThePapaja1996 2 ปีที่แล้ว

      and horses are fruits

  • @johnallencrist.delosreyes9491
    @johnallencrist.delosreyes9491 3 ปีที่แล้ว +1

    I love how you got deep with that emulsification metaphor

  • @lexica510
    @lexica510 3 ปีที่แล้ว +83

    "You can only be scared by things you don't understand or don't want to understand." Our man just casually sliding some philosophy in there… 🤔

    • @tenand11
      @tenand11 3 ปีที่แล้ว +3

      you can understand tiger and still be scared of it.

    • @mrsaye499
      @mrsaye499 3 ปีที่แล้ว +3

      @@tenand11 you understand tiger, but you don't want to understand tiger.

  • @Submersed24
    @Submersed24 3 ปีที่แล้ว +6

    I love how this mashes the art of cooking and video editing all in one

  • @LarsPallesen
    @LarsPallesen 3 ปีที่แล้ว +2

    The editing of this video was amazing. The most intense (and funny) mayonnaise video ever.

  • @Rae_eLLe
    @Rae_eLLe 2 ปีที่แล้ว +2

    this was extremely dramatic, entertaining, and educational! thank you!

  • @Kelvin_Foo
    @Kelvin_Foo 3 ปีที่แล้ว +104

    Ah, mayonnaise, my favorite edible non-Newtonian fluid.

    • @bobbiusshadow6985
      @bobbiusshadow6985 3 ปีที่แล้ว +3

      Damn, you beat me to it.

    • @matthewbowers88
      @matthewbowers88 3 ปีที่แล้ว +6

      Not custard? Fair enough

    • @FountainOfYoot
      @FountainOfYoot 3 ปีที่แล้ว +6

      Matthew Bowers it's custard for me! You can run on it if you have enough ☺️

    • @Kelvin_Foo
      @Kelvin_Foo 3 ปีที่แล้ว

      @@matthewbowers88 Don't get me wrong, custard is great in a dessert or a pudding, but it just doesn't work in many dishes.

    • @Kelvin_Foo
      @Kelvin_Foo 3 ปีที่แล้ว

      @@FountainOfYoot imagine how many pasteis de natas a swimming pool filled with custard would make after running on the surface.

  • @sankalpjaiswal9707
    @sankalpjaiswal9707 3 ปีที่แล้ว +5

    I know everything already that he said in the video but I watch his videos because I love how he explains

  • @usernaame316
    @usernaame316 3 ปีที่แล้ว +1

    i would pay to see this at the cinema
    never before have i been so intrigued by mayo. or any cooking video to be honest.
    c'est parfait.

  • @danielroseira621
    @danielroseira621 3 ปีที่แล้ว +3

    Excellent video Alex!
    I just like to add something: Mustard also has an important role in the mayonnaise emulsifying process.
    Mustard seeds have Mucilage, which offers some unique rheological properties and excellent emulsion capacity and stability in oil/water systems (similar to xanthan gum, for example).

  • @lencorp
    @lencorp 3 ปีที่แล้ว +4

    you can also shortcut the whisking by mixing your egg yolk, mustard and vinegar together then pour all the oil in and use an emersion blender. It will make mayo in about 15 seconds.

  • @letthePigeondrivethebus
    @letthePigeondrivethebus 3 ปีที่แล้ว +19

    "With grandma's food, the tasty one" how did he know??

  • @agusc5117
    @agusc5117 3 ปีที่แล้ว +1

    We are all food nerds here, and I love it.

  • @eliseleonard3477
    @eliseleonard3477 3 ปีที่แล้ว

    The dispersion mill effect is insane, thank you for revealing the wonders of the world. It’s absolute magic

  • @scottcampbell96
    @scottcampbell96 3 ปีที่แล้ว +66

    “Let’s ketchup in the next one...” 😎👌

    • @Kennster
      @Kennster 3 ปีที่แล้ว +8

      The door 👉

    • @jhendrix1722
      @jhendrix1722 3 ปีที่แล้ว +2

      Exactly! 😆😆

    • @frcShoryuken
      @frcShoryuken 3 ปีที่แล้ว

      I heard it too 👌👌🤣🤣

    • @jonmccormick6805
      @jonmccormick6805 3 ปีที่แล้ว

      Just as long as nobody stops by to ask "Was dis here saus?"

    • @deanbottle1052
      @deanbottle1052 3 ปีที่แล้ว

      Will have crazy revelation about origins if next one is about ketchup!

  • @quentinvitte6879
    @quentinvitte6879 3 ปีที่แล้ว +13

    Tips : use an immersion blender to make your mayonnaise, work as a charm and is wayy easier than with a whisk

    • @dronillon2578
      @dronillon2578 3 ปีที่แล้ว +4

      EDIT: If you do it in the food processor.
      The little hole with a funnel in the top cover is for slowly adding the oil.

    • @t_y8274
      @t_y8274 3 ปีที่แล้ว +8

      The camera shots are less sexy, which is why alex is using a whisk.

    • @dronillon2578
      @dronillon2578 3 ปีที่แล้ว

      @@Deschit Oh, you are right, thank you for correction. Should have paid more attention to reading the comment.

    • @fallown31
      @fallown31 3 ปีที่แล้ว +2

      Cool thing about the immersion blender is that you do not need to add the oil slowly, you can literally put all the ingredients in a jar, then you start the blender touching the egg at the bottom of the jar, preferably at a slow speed, don't move the blender around, just turn it on, and after the emulsion starts, you can move it around to catch all the oil.

    • @BliffleSplick
      @BliffleSplick 3 ปีที่แล้ว +1

      @@fallown31 Exactly! And you can mess with the type of acid, I use lemon juice with dijon mustard. Not bland at all

  • @alexkim7270
    @alexkim7270 3 ปีที่แล้ว +1

    You just explained the scientific reasons behind what I was experimenting in the kitchen for an hour.
    Yes, I was whisking using hand mixer. Adding a teaspoonful at a time after mixing all the other ingredients first (was attempting Ottolenghi's preserved lemon mayo).
    After mixing for 30 mins, a spoonful at a time (after whisking for 3-5 mins between each addition of oil), it did get firmer and later I got lazy because, "Hey, the emulsification has stabilised. Let's try add more" and voilà, still not breaking but I didn't know why.
    Your video explained it clearly. Thank you.

  • @cityofillustrations
    @cityofillustrations 3 ปีที่แล้ว

    There are many reasons why i love this channel but the main one is how much i learn, i have learnt more about cooking and cooking theory than i ever did from school or family and Alex makes it fun to learn, which is excellent because my attention span is terrible but alex some how keeps my attention and because of that i actually learn.

  • @rixzsc
    @rixzsc 3 ปีที่แล้ว +48

    Can we just take a moment and appreciate how inspiring Alex’s motivation is🙏

  • @drnono8605
    @drnono8605 3 ปีที่แล้ว +12

    “Let’s ketch-up in the next one”... I see were this is going

  • @pierrefitter
    @pierrefitter 3 ปีที่แล้ว

    Alex, this whole series is worthy of an award. I just can't figure out whether it should be for food, science, or your filmmaking!

  • @marioz3760
    @marioz3760 3 ปีที่แล้ว +3

    Thanks Alex for another great content! Professionals make mayo with hand blender in 2 minutes. Just pop 2 eggs with the whites(they make the mayo smoother), salt, spoon of mustard and vinegar optionally pepper. Add oil about one cup. Sink the blender at the bottom then turn the blender on maximum and slowly raise the blender. Viola Mayo ready in 2 minutes.

    • @Deimus333
      @Deimus333 2 ปีที่แล้ว

      Egg whites in my robo coupe? Nah nah XD

  • @GBBWAR
    @GBBWAR 3 ปีที่แล้ว +26

    i need some lesithin in my life for stability

  • @seratian
    @seratian 3 ปีที่แล้ว +5

    The earliest I've ever been to a video ❤️

  • @betawarier346
    @betawarier346 3 ปีที่แล้ว +10

    Everyone: Mayo is hard to make
    Alex: Hold my oil

    • @broutefoin
      @broutefoin 3 ปีที่แล้ว

      Me: Frenchie needs an immersion blender... 20 sec mayo.. but i guess that would be hard to make into a 10+ min vid

    • @Shiirya
      @Shiirya 3 ปีที่แล้ว

      @@broutefoin Actualy using a blender is easy and ok but also it changes the density of the mayo making it more thick more compact, but when you do it by hand it tend to be more fluffy more "light" in the mouth

  • @Strapsenkoenig
    @Strapsenkoenig 3 ปีที่แล้ว +1

    This is the best cooking channel! It's funny, entertaining and you learn a lot of stuff!

  • @kamisama1369
    @kamisama1369 3 ปีที่แล้ว +3

    milk is actually also an emulsion of fat and water, hence why you can separate butter and buttermilk from it. Most of the face creams and those kinds of things are also emulsions. Technically, Aerosols and gels are also the same thing as emulsions, but they are gas and liquid and solid and liquid mixtures while emulsions are purely liquid and liquid.
    Alex did a really good job of explaining the chemistry of the emulsion process. He also did a really good job in making the process of making mayo sound like a horror story.

  • @QuizMasterEntertainment
    @QuizMasterEntertainment 3 ปีที่แล้ว +4

    Now this is the kind of video that makes me inspired for cooking.
    I would really love to know the proportions for the ingredients tho.

  • @pdsdaiblo
    @pdsdaiblo 3 ปีที่แล้ว

    Yooooo okay i am officially glued to you. Love how you turned mayo into a whole experience. This is beautiful.

  • @friendlyparadox4101
    @friendlyparadox4101 3 ปีที่แล้ว

    holy cow this video is amazing
    the attention to sound and atmospheric shots/cuts are true art ignoring the mayo completely. wow

  • @JustAWanderer17
    @JustAWanderer17 3 ปีที่แล้ว +3

    Alex you gave me knowledge, for that I'm grateful, but wat I really want is a heart

  • @GeirGunnarss
    @GeirGunnarss 3 ปีที่แล้ว +4

    You can actually use an immersion blender to make mayonnaise super fast. Just make sure to use a very neutral oil and a container to blend in that causes the oil to be above the blades, then slowly raise the blender to start incorporating the oil.

    • @johnhmielewski1230
      @johnhmielewski1230 2 ปีที่แล้ว

      Well yeah but that wouldn't have made for such an interesting video now would it?

  • @bour__
    @bour__ 3 ปีที่แล้ว +1

    sometimes i binge-watching this guy videos its either because of the cooking or its editing

  • @thealm8712
    @thealm8712 3 ปีที่แล้ว +1

    when he said mayo was the greatest sauce, i felt that

  • @TanteErnaDE
    @TanteErnaDE 3 ปีที่แล้ว +3

    The mayonez! Boris would approve of this masterpiece of sauces

  • @mikelyster6007
    @mikelyster6007 3 ปีที่แล้ว +12

    "when it is raining it is sunny" I know it was meant as a counterintuitive statement but....Iowa...happens all the time.

  • @akatamakata4everable
    @akatamakata4everable 3 ปีที่แล้ว

    Hey Alex, I am a culinary student from greece. I have worked with 3 chefs up to now and still I wasn't able to make a proper mayonnaise. That was until today. Thank you so much for your work and effort into making me a better cook. I really enjoy your work! Keep getting better for all of us!
    And a helpful tip, since λεκιθινη is derived from Greek I guess the correct pronunciation is lekithin!

  • @L4cH4nC3
    @L4cH4nC3 หลายเดือนก่อน

    Today I successfully made mayo for the first time (after a few failures in the past) and it's largely thanks to you. Cheers!

  • @DiogoJordan
    @DiogoJordan 3 ปีที่แล้ว +7

    My grandma always made mayonnaise kind of like this and I always thought "It tastes awesome, but this can't be mayo - it's nothing like what you buy in the store"
    I was surprised when you listed the ingredients! The only difference in hers (and mine) is that we use olive oil instead of vegetable oil (portuguese olive oil is super good and we use it for everything)
    Do you think there is a difference between olive oil vs vegetable oil?

    • @dededede9257
      @dededede9257 2 ปีที่แล้ว +2

      Olive oil is not neutral in taste mayo need a neutral oil like sunflower , colza this what he used in industrial mayo

    • @Deimus333
      @Deimus333 2 ปีที่แล้ว

      The taste. Grapessed works wonders, too.

  • @frenchy540
    @frenchy540 3 ปีที่แล้ว +3

    Great video, thanks Alex!
    Another "trick" is to make sure that all your ingredients are at the same temperature. I've seen mayonnaise failing due to an egg coming straight out of the fridge. As they say: "Every little helps" :)

  • @jeroenm3617
    @jeroenm3617 3 ปีที่แล้ว

    Alex, you're stepping up your game!! Really cool series, and man your film and storytelling skills did improve! Keep it up, love your channel!

  • @claraisnotonfire
    @claraisnotonfire 2 ปีที่แล้ว

    got up and tried it, measured by looking at your amounts on the video, perfect mayo 1st try. i’ve never been able to do it before this

  • @spambaconeggspamspam
    @spambaconeggspamspam 3 ปีที่แล้ว +12

    As a Dutch Person I have to say that Mayo is an important part of our diet.

  • @TheWhiteDragon3
    @TheWhiteDragon3 3 ปีที่แล้ว +8

    *Boris has entered the chat*

  • @annierico994
    @annierico994 3 ปีที่แล้ว

    Hi Alex! I'm a Chef de Cuisine and nobody, in my 17 years cooking, NOBODY has explain me this so beautiful and clearly. Thank you so mucho! Te amo!😍 hahahaha!!!

  • @MrDAHSIN
    @MrDAHSIN ปีที่แล้ว

    This is by far the most entertaining video on making mayonnaise I have ever seen. 😂

  • @inocenciotensygarcia1012
    @inocenciotensygarcia1012 ปีที่แล้ว +3

    I loved your video as always.I tried it and it turned out delicious.

  • @airpeguiV2
    @airpeguiV2 3 ปีที่แล้ว +3

    What proportions of each ingredient do you recommend? I would like to try this :)

  • @jimothyus
    @jimothyus 3 ปีที่แล้ว

    whoever edits the sound for these you deserve a raise!

  • @axtran
    @axtran 3 ปีที่แล้ว +1

    I feel like I've never loved cooking as much until I've watched Alex. AND I used to be a chef.