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.
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.
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.
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
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
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
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.
@@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
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.
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.
200ml oil, add 1 large egg, squirt of lemon, pinch of salt. any tall container with a flat bottom, like a mason jar. Inmersion blender, tilt blender to make sure no bubble of air is trapped, return to vertical and make sure it rests on the botomm. Do not move from the bottom, start blending. when the mayo congeals (almost immediately), lift a little so it picks up the oil on top. Keep blending for 10-20 seconds, you're done, homemade mayo. Use extra virgin olive oil for strong flavor, half olive half vegetal or full vegetal for milder. You want all-i-oli? Add one or two cloves of peeled garlic (to taste) after the mayo is done. Do not mess with ratios, and it's my foolproof recipe for 30 second mayo. Done it hundreds of times.
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!
@@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.
As a physician who has cared for people who have had salmonella and decided I didn’t ever want to go there, and also as a cook who likes fresh mayonnaise after having it at my aunt’s in Italy, I have compromised by pasteurizing eggs prior to using them for Mayo. I just used the whole egg instead of the yolk, even though it was slightly opacifying. It may not have made quite as thick a mayonnaise as you have achieved, but it was pretty thick and most importantly noticeably tastier than store bought. Since a majority of mayonnaise’s are made with soybean oil and my daughter has a soy allergy, it was very important for me to find a sage and tasty homemade alternative to store bought. Loved this video! Thanks for the interesting explanation.
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!
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!
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.
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!
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!
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.
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!!!
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.
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).
This is a good way to explain the recipe... I was finally able to understand the logic behind it so now I will never fail again. I tried this evening and the result is just amazing, and fast too... 10 minutes and I was done with a simple hand wisk... I didn't even have to wisk that much. So easy and fool proof.
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.
I never thought a video on mayonnaise could be so brilliantly entertaining. Seriously, I'm like on the edge of my seat over ... mayonnaise. What planet am I on? lol I will never watch any other video on mayonnaise again. And... I REALLY hope someone asks me how to make mayonnaise now! lol They will never be the same again, after I casually hand them this link.
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.
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!
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.
@@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
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.
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?
I have been trying to make mayonnaise many times and no success.And i never understand why I couldn’t do it …until I come upon this very helpful video . Thank you so much 👍
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.
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" :)
Get a Bamix! The mixing process is reduced to about 10 seconds. all oil can be added directly. Egg, vinegar, mustard in the bottom then oil. Pull the mixer slowly from the bottom to the top. Done! Fantastic thing. Keep up the good work, alex!
I'm assuming the next episode is going to be along the lines "In the last episode, we showed you how to make mayo... but can I do it faster?" Then pulls out a hand blender and makes it in seconds?
Same here, but you're actually adding the oil gradually still: when the blades spins at the beginning, there's mostly egg and little oil around them so the oil gets incorporated from that initial emulsion... Also using blades and high velocity helps making it easier. Ps. Use lemon juice instead of vinegar if you want a more delicate mayo. Also mustard is nice but that can also be removed for an even lighter taste. Heck, a super basic mayo can even been done with a whole egg and some neutral oil, no extra required!
Great video as always, not sure how I missed it for nearly three months. There is a super eazy way to make mayo with zero chance of failure. Ingredients: 2 Whole eggs 500ml Oil (sunflower or whatever you prefer) for a thicker mayo add more oil. Acid for flavour (lemon juice or vinegar or both) about 2 tablespoons Mustard, salt and pepper to flavour Method: Add all ingredients to a tall, thin beaker Take a stick blender and insert to the bottom of the beaker Start the blender at the bottom on high speed and move it upwards slowly. As you reach the top of the beaker the mayonaise will have formed. In ten years I have not had one failure using this method.
fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.
It's sciunce!
Genius! 😄
this comment is indeed genius lmaoo
I had a audible laugh reading this 😆
Shience
Why does conventional tv exist when theres independent creators like alex single handedly making top level content
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.
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.
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.
Because the “state” largely controls the stream of information made available through the means you mention.
It's being overtaken fast 🙃
I never thought that you could make the process of making mayonnaise so dramatic
I love it tho! lol
Its the drum beat
Its france, food is life
Never thought that someone could talk about mayo so dramatically, but also so mind blowingly. 😂♥️
This man's having way too much fun with the editing. Felt like I was watching a crime thriller.
"Words that aren't made for my mouth." My exact experience with learning French.
You speak french with the nose instead.
It CAN be done. Come to Montreal !!
mouff*
Our chemistry prof could've saved us hours of frustrating, boring lectures if he'd just brought us some good mayo as an example
Walter White tried that and still became a meth lord
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
my cell and molecular bio teacher actually made mayonnaise in class last year to talk about that
Hello 👍👍❤️❤️❤️
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
In the opening scene, he's literally just making mayo and it feels like a Tarantino film.
More like Ari Aster. If it had gone any longer I might have confused it with a thriller/horror movie trailer.
Definitely like a Tarantino
Get outta here this has fincher written all over it
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
This ep was more engaging than most of what's on Netflix. Merci beaucoup, Alex.
Never thought I would be mindblown by Mayonnaise.
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
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.
@@fredericbruckert7208 cury??????
Hello 👍👍👍❤️❤️❤️
Alex, we need to have a discussion on Mayonnaise.
The ultimate collab
Mayo Wars
Is Mayonnaise an instrument?
@@slavnyan1152 I don't know what you heard while Alex was mixing, but yes.
@@slavnyan1152 or it would be a gift from the universe? A chemical reaction in the end!!
At the very end, he said: "Let's ketchup in the next one."
The next sauce must be ketchup.
I hope we also get mushroom ketchup
Ketchup is considered a non-Newtonian fluid since it becomes runnier when shaken ;)
@@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
@@arnaudmenard5114 Non-newtonian means it doesn't behave as newtonian physics would predict in any way
@@brickchains1 well, I wasn’t sure before, but now I have an answer, thank you.
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.
Does there exist edible soap?
@@PaulaBean
All soaps are edible!
But some will make you sick.
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.
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
I brushed my teeth once with dish soap when I ran out of toothpaste. 2/10, but it worked and I lived to tell the tale. Surprise comment years later!
200ml oil, add 1 large egg, squirt of lemon, pinch of salt. any tall container with a flat bottom, like a mason jar. Inmersion blender, tilt blender to make sure no bubble of air is trapped, return to vertical and make sure it rests on the botomm. Do not move from the bottom, start blending. when the mayo congeals (almost immediately), lift a little so it picks up the oil on top. Keep blending for 10-20 seconds, you're done, homemade mayo. Use extra virgin olive oil for strong flavor, half olive half vegetal or full vegetal for milder. You want all-i-oli? Add one or two cloves of peeled garlic (to taste) after the mayo is done. Do not mess with ratios, and it's my foolproof recipe for 30 second mayo. Done it hundreds of times.
I went straight out to the kitchen and whipped together my first ever mayonnaise. You sure, are truly inspiring!
best thing about DIY mayo is you can add whatever you want and use any oil you like
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!
Man this was surprinsingly instense af
What about flavor? What sort of oil do you use?
@@wilderdede It's unimportant. This is not a culinary video.
@@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.
🤣🤣 absolutely enjoyed it
@@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.
"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.
As a physician who has cared for people who have had salmonella and decided I didn’t ever want to go there, and also as a cook who likes fresh mayonnaise after having it at my aunt’s in Italy, I have compromised by pasteurizing eggs prior to using them for Mayo. I just used the whole egg instead of the yolk, even though it was slightly opacifying. It may not have made quite as thick a mayonnaise as you have achieved, but it was pretty thick and most importantly noticeably tastier than store bought. Since a majority of mayonnaise’s are made with soybean oil and my daughter has a soy allergy, it was very important for me to find a sage and tasty homemade alternative to store bought.
Loved this video! Thanks for the interesting explanation.
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!
i mean you have to be impressed by the amount of work he clearly puts into his videos
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!
Yogurt and Peanut Butter sounds so interesting! I’ll have to give it a try!
@@DjSamMuniz It's particularly good with a bit of sugar or some berries :)
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!
or, if you understand it and its actually scary 😂
me: how on earth could you make mayonnaise so exciting?
Alex: It's sciyeunce...
Boris: hold my adidas...
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.
It's the pull of that big number:
*T e n*
Mayonez *
Stay cheeki breeki! (Блять, I only discovered Boris a couple of days ago.)
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
My mom used to flip the bowl. If nothing fall, it's good.
Alex would be a great chemistry teacher
Cooking is chemistry indeed.
Hello 👍👍👍❤️❤️❤️
he already is, I'm learning over here
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!
Could you explain more, I'd like to know more about lecithin
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!
His filming and editing game has gone through the roof. I'm speechless. It's so damn good.
Alex: Today's video is about Mayo.
Also Alex: Makes a science documentary on Mayo.
I've been a chef for 15 years and always wanted an explanation to the dispersion mill effect!
I'm just happy to have learned that mayonnaise is a sauce =)
Is mayonnaise an instrument though?
damn tin you beat me to it hahahaha
@@Wordwordword-2649 is horseradish an instrument?
We think of it as a condiment, but many condiments are sauces
It's basically an uncooked Hollandaise. Yeah the fat used is different but the process is the same only off heat.
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.
Egg whites in my robo coupe? Nah nah XD
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!!!
I feel so bad for the little oil droplets trapped in that net.. let them go!
I wouldn't feel too bad, they have a purpose. What's your purpose?
@@hc6699 i pass the butter
I'm afraid it's to late.
I'll never eat mayo without tasting fish again.
Keep adding fish eventually they'll overpower the net
I know everything already that he said in the video but I watch his videos because I love how he explains
Can we just take a moment and appreciate how inspiring Alex’s motivation is🙏
His voice is like every stereotypical french accent and I love it
The production value in this is insane. Thank you
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.
I love how this mashes the art of cooking and video editing all in one
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).
this was extremely dramatic, entertaining, and educational! thank you!
*Mom:* "Why don't you go play with the neighbors' kid..."
*The Neighbors kid:* 10:12
"...Just - science-"
Damn boy, even Carl Sagan felt that in heaven
Hola 👍👍❤️❤️❤️
I think we need more videos with Alex trying to say lecithin.
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.
This is a good way to explain the recipe... I was finally able to understand the logic behind it so now I will never fail again. I tried this evening and the result is just amazing, and fast too... 10 minutes and I was done with a simple hand wisk... I didn't even have to wisk that much.
So easy and fool proof.
just here to say that i rly like the "loading bar" during the sponsor part. thanks 4 that ^^
The way Alex flipped the pages of that book hurt my soul
Omg yes
Omg, same.
Especially because of the price of said book.
Am I the only one that realises each video is getting more cinematic after the other xD
So dramatic!!
Love this channel 🤩👍
"Let's ketchup in the next one..."
So ketchup is next?
Thats what I heard 😂
Sounds like the next mother sauce is tomato sauce and he might try to make ketchup from that?
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))
@@danyyilbun6736 No starch, just tomatoes, salt, vinegar, sugar and spices.
Its actually the pectin in the tomatoes that make it sticky and thick.
@@alligatormonday6365 oh wow, nice, thank you
Today I successfully made mayo for the first time (after a few failures in the past) and it's largely thanks to you. Cheers!
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.
I’m an English speaker, and I don’t think the word “lecithin“ was made for my mouth either
As a German i think "Lezitin" is our Word 😅
Hehehehe. Alex kept saying lethitin. Hehehehe.
less is thin
lessisthin
lecithin
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”!
Let's it thin
“Let’s ketchup in the next one...” 😎👌
The door 👉
Exactly! 😆😆
I heard it too 👌👌🤣🤣
Just as long as nobody stops by to ask "Was dis here saus?"
Will have crazy revelation about origins if next one is about ketchup!
This, my friend, is by far, the best of your videos. It's got it all: blue fridge, mayo, science and mystery 💙
Keep it up, you frenchie 😃
I never thought a video on mayonnaise could be so brilliantly entertaining. Seriously, I'm like on the edge of my seat over ... mayonnaise. What planet am I on? lol I will never watch any other video on mayonnaise again. And... I REALLY hope someone asks me how to make mayonnaise now! lol They will never be the same again, after I casually hand them this link.
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.
"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… 🤔
you can understand tiger and still be scared of it.
@@tenand11 you understand tiger, but you don't want to understand tiger.
I will never look at mayonnaise the same way again.
Ah, mayonnaise, my favorite edible non-Newtonian fluid.
Damn, you beat me to it.
Not custard? Fair enough
Matthew Bowers it's custard for me! You can run on it if you have enough ☺️
@@matthewbowers88 Don't get me wrong, custard is great in a dessert or a pudding, but it just doesn't work in many dishes.
@@FountainOfYoot imagine how many pasteis de natas a swimming pool filled with custard would make after running on the surface.
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 😁
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.
The earliest I've ever been to a video ❤️
The mayonez! Boris would approve of this masterpiece of sauces
This came up in my recommendation after I failed at making a mayonnaise earlier today. I feel like youtube knows too much!
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!
One of the best videos I've ever watched on this platform.
Tips : use an immersion blender to make your mayonnaise, work as a charm and is wayy easier than with a whisk
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.
The camera shots are less sexy, which is why alex is using a whisk.
@@Deschit Oh, you are right, thank you for correction. Should have paid more attention to reading the comment.
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.
@@fallown31 Exactly! And you can mess with the type of acid, I use lemon juice with dijon mustard. Not bland at all
Everyone: Mayo is hard to make
Alex: Hold my oil
Me: Frenchie needs an immersion blender... 20 sec mayo.. but i guess that would be hard to make into a 10+ min vid
@@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
i need some lesithin in my life for stability
nice detail, that the hydrophobic part of the peincil longer is than the hydrophyilc one.
Finally it worked, thx to you. The more oil in the end the more thickness, that was the tip i needed. I just kept adding eggs or mustard
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.
Well yeah but that wouldn't have made for such an interesting video now would it?
"With grandma's food, the tasty one" how did he know??
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?
Olive oil is not neutral in taste mayo need a neutral oil like sunflower , colza this what he used in industrial mayo
The taste. Grapessed works wonders, too.
I have been trying to make mayonnaise many times and no success.And i never understand why I couldn’t do it …until I come upon this very helpful video . Thank you so much 👍
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.
“Let’s ketch-up in the next one”... I see were this is going
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" :)
I loved your video as always.I tried it and it turned out delicious.
This is the best cooking channel! It's funny, entertaining and you learn a lot of stuff!
Get a Bamix! The mixing process is reduced to about 10 seconds. all oil can be added directly. Egg, vinegar, mustard in the bottom then oil. Pull the mixer slowly from the bottom to the top. Done! Fantastic thing.
Keep up the good work, alex!
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.
"when it is raining it is sunny" I know it was meant as a counterintuitive statement but....Iowa...happens all the time.
*Boris has entered the chat*
The editing of this video was amazing. The most intense (and funny) mayonnaise video ever.
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!
All 3
'' When you have no shoes...'' I need to know what the rest of that sentence is.
I'm assuming the next episode is going to be along the lines "In the last episode, we showed you how to make mayo... but can I do it faster?" Then pulls out a hand blender and makes it in seconds?
If your doing Ketchup in the next one, you need to look at the multiple kinds of ketchup. Tomato, walnut, banana, etc.
holy cow this video is amazing
the attention to sound and atmospheric shots/cuts are true art ignoring the mayo completely. wow
when he said mayo was the greatest sauce, i felt that
Alex: the perfect mayonnaise
Subaru: I dont even like mayonnaise that much
This comment is underappreciated because this is a cooking video lol. hEaDgAsKeT
There are now 2 comments to suggest we've understood the reference, but 0 likes.
Actually, Mayonaise is an Instrument!
* Mayonnaise
and horses are fruits
When using my hand blender I can add all the oil at once. Try that next time.
But is the knife stay straight? I’m doing same as you. Just need 30 seconds for a mayo
@@deanbottle1052 Most of the times, yes
Same here, but you're actually adding the oil gradually still: when the blades spins at the beginning, there's mostly egg and little oil around them so the oil gets incorporated from that initial emulsion... Also using blades and high velocity helps making it easier.
Ps. Use lemon juice instead of vinegar if you want a more delicate mayo. Also mustard is nice but that can also be removed for an even lighter taste. Heck, a super basic mayo can even been done with a whole egg and some neutral oil, no extra required!
I watch your advertissements to support you. Thank you for wholesome, educational, thorough, and enjoyable content. Delicious. Salut.
Great video as always, not sure how I missed it for nearly three months.
There is a super eazy way to make mayo with zero chance of failure.
Ingredients:
2 Whole eggs
500ml Oil (sunflower or whatever you prefer) for a thicker mayo add more oil.
Acid for flavour (lemon juice or vinegar or both) about 2 tablespoons
Mustard, salt and pepper to flavour
Method:
Add all ingredients to a tall, thin beaker
Take a stick blender and insert to the bottom of the beaker
Start the blender at the bottom on high speed and move it upwards slowly.
As you reach the top of the beaker the mayonaise will have formed.
In ten years I have not had one failure using this method.