How to make mayonnaise with Jamie Oliver
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Brilliantly simple, absolutely delicious! Give it a try. Mayonnaise is so easy to make and yet tastes so delicious. Why buy it when you can make it in about 5 minutes. x
Find the recipe here: www.jamieoliver...
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who watched Gordon's video before and then watched Jamie Oliver's 😂😂😂😂
I just did. I don't have a food processor so have to go with Jamie Oliver's way.
lol
TheB34st13 me :;)
Gordon: u cant wisk by hand,using processor is alot quicker
@@DevyEriantii Did he really say that? I wonder how they did in the old days.... In my opinion, Ramsay is hyped way too much anyway. Not saying he's a bad cook but often he talks bullshit. Like ranting about hummus that has oil on top. I mean.. that's how a proper hummus needs to be. On the other hand, he drowns some of his own food in a ton of olive oil. Just my two pence about this guy..
I finally tried this yesteday. I'm never buying mayo again! It's just so delicious and so much fun to make, and quick! Thanks Jamie!
I agree at first I thought it was impossible to make the stuff but once your shown the knack it works perfect.
@@davidgrundy1699 knack is key
@Kat Goldberg are you a professional mayo maker now?
@@dontruin2193 lmao. I rarely eat mayonnaise so whenever I want some I just make it lol
takes me 3 minutes to make this by hand and it's currently $5 in the grocery store, I said hell to the NO, I'll make my own.
I didn't see whether it's mentioned but mayonnaise is white because they add titanium dioxide in there. Homemade is supposed to have yellowish colour.
thanks for that very important info.
+Loveyyy592 are you being sarccy?
That's what i was thinking.
I have no idea what you're talking about. The color can come from oil (like extra virgin olive oil) or from the color/amount of egg yolks.
I've used minimal egg yolk (1/2 egg yolk or even less) and 1/2 cup canola oil with the immersion blender method, and gotten basically pure white mayo.
That is not true.
I dont know, how mayonnaise is made in the industries, but when you use a color neutral oil for your mayonnaise (0,5l per egg yog) and at the end add a little bit of boiling vinegar (what prevents the mayonnaise from becoming bad) it turns to this white color I used to see from the tube or glas mayonnaise.
"Add anything from 500ml up to a pint".
Which is almost the same...
It's exactly the same I think lol
+That Not Funny Channel A pint is 568 ml. :)
@@admiralstiffplank Oliver is british, the imperial pint is 568 ml.
@@bomsen88 I think you mean a racist pint is 568ml
@@Lupalyssum2 bedtime
I've made mayo for years with an immersion blender without drizzling the oil in and it works perfectly everytime.
Name dropper LOL
I used this recipe and added my 'split Mayonaise' to it , turned into a lovely thick Mayonaise ! it saved my ingredients from being poured down the drain :D . Next time I'm never using any machine , will only make it manually !
Merry Christmas Jamie you are the best chef in the world. When ever I need you you are always there for me
Jamie, you just got me out of bed to make this mayo! Turned out pretty well even though I had hot mustard, apple cider vinegar and not the freshest eggs. Thanks a million!
Jamie I learned some great ideas from you and a favourite of all my family and neighbours is your famous pizza using self raising flour and sometimes I use different toppings for changes and the family love when I use curry sauce sometimes instead of ordinary sauce. I love how you simplify things using ingredients the ordinary householder would have or get to keep within their budget. Sometimes I can't leave my house for 2-3 weeks because of bad weather even to get to shops on my mobility scooter. I would love to learn cooking and freezing meals for economy wise and for the days I'm stuck at home please and you're a true star in thinking of elderly people like me and ordinary people in your cooking teaching when they are on a low budget like me on pension thank you so much
I've been making mayo for years now but never thought to use vinegar. Only dijon mustard, egg yolks, olive oil, salt and lemon juice. I like the taste of my own just fine but I'll try this version the next time. Thanks. :)
I am going to make mayonnaise tomorrow in my school with the same ingredients.
So it helped me a lot.
Thank you very much😄
...so anywhere between 500ml up to a pint (568ml)?
Haha I caught that too.
Pretty much. I think it entirely depends on the eggs you use.
that kinda confused me- i'm used to 1pint = 473ml
So true. Also, he didn’t add anywhere near 500 ml of oil. More like 200. Amazing how confusing he manages to make what should be a simple recipe. I’m moving on.
😂😂😂🤣🤣🤣🤣
Awesome! Thank you! I'm going to give it a try!
I really like making it this way. Came out super good doing it again today
Update...been a while since making the perfect mayo... making this again. Love making my own mayo now.
Thank You. I first this up in a 1938 cookbook my mother has. The recipe was 2 pages long and had so many if / than statements I thought it was impossible. But this, is much simpler and I will try it.
thank you!!! I've been wanting to do this for a while. It really is so easy to make good food at home. Plus it has that extra specialness to it ;) made with love
always been uneasy about making mayonnaise - Jamie made it look easy so will try it myself.
Just tried it because I had two egg yolks to deal with.
It worked perfectly and tastes soooo good.
made my first mayonnaise today. Waiting for it to chill :)
Hah, wrist action and the blink, love it. But seriously though, making a batch of mayonnaise or Hollandise for brunch/breakfast service is annoying as hell, you are rushed because you have other prep to do and you don't want the sauce to split because it will if add in the oil too quickly or if it gets too cold, or too hot the eggs will curdle , gah!
Easy, simple, fast and delicious! Thanks Jamie!
love his passion for food
Is it slavic goodness?
A follower of Boris? Here? I feel so lucky
da
Stunning and far away the best explanation on youtube, thanks alot!
I love his positive energy
Thank you JamSey. Both of these videos inspired me to make the first mayo! I will never buy mayo if I can help it.
I have mayonnaise! Yummy! It was actually fun to make. This video was very helpful, Thank you, Jamie!
Thanks Jamie! Looks very doable.
Thanks Jamie,I'm learning how to make mayo,so this is helpful.
Instead of oil, u can also use potatoe puree + water. has much more flavour and is very healty. very creamy as well
I loved making this, thanks very much for posting it.
Hey Jamie, i just made Mayo but instead of using regular vinegar i used Sushi vinegar, and also added some lime juice, it's AMAZING ! too bad i don't own a camera or i'd make some food vids as well ...
Wow , thanks so much Oliver . I'm your greatest fan from Colombo Sri Lanka 🇱🇰. My Brother follows a lot of your recipes as well . I love your fresh vegetable garden back in your home United Kingdom. Are you still living in New York or moved back home , please do let me know your next latest video. I also watch you on television TLC . Thanks for sharing your tips on cooking . Best regards Tracy ..
i love watching your show here in philippines
I loved your demonstration. I love and crave simplicity. Egg yolk mustard and oil do'in it right, right with it. On top of it, beautiful!
Crispy merengue, like for a pavlova. I always get it wrong
Hi, I have been enjoying watching you cook for years. What is your opinion about making whole egg Mayonnaise ?
Fantastic @ jayks unique prowess!
Just made this and it is super good and easy . Thank you
That was very easy and looks beautiful!
The mustard is an emulsifier that prevents oil and water from separating. Its very good for oil and vinegar salad dressings The vinegar or lemon is an acid that acts as a moderate preservative.
Look and Listen, people! Most of the questions asked have been answered in the video! Nice recipe Jamie.
Why don't you do a ketchup sauce
why???
Because it's delicious and I would like to know how to make it
محمد فيصل Ketchup is sugar and vinegar and all the tomatoes that were too ripe and mushy to eat left in a vat for a long time until it turns delicious
Some bread recipes from around the world would be great....keep up the good work
Just made it and it worked perfectly.Pretty fast also..in the beginning you really have to go with drops of oil then you can put in more...it's about three minutes.
I use light olive oil and it is wonderful.
Jamie! That must've been a very strong tasting mayonnaise!I like them a lil same like store bought - nice 'white' and fluffy!
Nice demo! All that mystery is gone now.
But that's OK, cause now I am not scared to make my own mayo. THANK YOU!!
Thanks so much, nicely done by hand!
Why ruinig it with mustard? :( Try putting a head of garlic and no mustard, it tastes great
NoivernMPA mustard is a binding agent like eggyolks.
manuelergcruz I just don't like to mix the taste of mayonnaise with mustard, thats why for me adding mustard to homemade mayo is baaaad :(
Yes. It's an option I think, my Mom doesn't put mustard on our homemade mayo, and before, mustard, lemons and limes are expensive here in the Philippines, so we only use local brand vinegar and calamansi (a small acidic lime). But now everything is available on our local groceries, so I'm going to try adding mustard. Cheers!! If you don't put mustard like the way my Mom did, it will yield a very bright white color, similar to most mayonnaise we buy on grocery shelves. :)
Yes I know, although on the label of most brands here in the Philippines (Lady's Choice, Kraft..etc), it doesn't literally say "mustard" in its ingredients, but "other spices"..I'm just talking about the color and not the actual ingredients, that if you don't put mustard on "home made" mayo, it will yield a "bright white" color similar to most supermarket bought ones. Although most Japanese brand Mayo are off white in color, but not yellowish just like in this vid..
Am I really the only one who thinks everything he says is sexual?
he did wink...
Yes you are!
It is called passion for cooking
That wink right when he said, "Wrist action," was certainly suggestive. But I'm OK with that.
he is the best chef ever
I live in Greece, I have just bought some mayo from the local supermarket, AB, a national chain. They sell all the usual brands but also their own make. It is 'Mayonnaise With Eggs' and the picture on the label shows an egg with the top part of the shell removed. The fact that this is 'With Eggs' would suggest there is another without eggs, I bet that's a bit messy and runny.
Mayo is always made with eggs. The thing they sell as eggless mayo is made with anoother emulsifiers, like xantham gum, agar agar or other stuff. You can make it really creamy and thick and even more stable, but you miss the egg flavor
Man, made majo from olive oil. And can enybody help correcting the taste:3
+TRe' CooL dont use olive, use vegetable oil, olive will make it taste bitter
Gary Winata
but I wanted healthy oil :D
+TRe' CooL I always use olive oil, but a mild, pale olive oil, not extra virgin, not an expensive one because in this case you don't want too much flavour.
+Gary Winata Olive oil is a vegetable oil mate.
+TRe' CooL Use a less flavoured oil in future such as canola (rapeseed) or sunflower oil, though I recommend rapeseed
I Love Jamie! 💙💙💙
2013 i wasnt into cooking,,,then boom 2021 I'm here , thanks man!
Thanks for this, Jamie. I just made it and I think it turned out good, but for some reason I can't really taste anything right now, so I'm gonna wait for my family to try it and see if they like it. :)
They will like it, it tastes absolutely beautiful, so much better than bought mayo
Can't wait to try this, I have a rapeseed oil allergy and every mayonnaise I've looked at in the shops contains rapeseed oil!! I miss mayonnaise!
Clare Buswell Clare do you want a fight?
I'm used to seeing it done in the food processor, since that's the norm nowadays. To see Jamie take a step back in time and show how it was done by hand, that was a wonderful demonstration!
best presentation ever
Tried it n it worked out 👌. Thanx Jamie 😊
I'd love to see various salad dressings and pie pastry. I can make it, but I don't have any rolling skills, and that's usually where it all goes downhill. How do you properly roll pie dough??? A video would maybe help a lot. Thanks!
great, I can make it at home, since mayonnaise is quiet expensive in my place. thankyou 😍😍
Yeh but which oil Jamie ? And I want to make it with an immersion blender !!
You where the only one to show me how to do this without it breaking on me. Thank you
I love it!!!!!Will try that this week..how long does it take???Just not sure about my muscles;p
I made it, it wasn't as thick as I would like it but it taste really nice
Thank you. You are brilliant as usual.
big fan from across pond. but crikey mate....check it out...put all ingredients including 1 cup canola and half cup olive oil in a small narrow container. then use stick blender...my new fav tool. keep at bottom and briefly blitz it 3 or 4 times til you see it emulsifying then all out blitz til whole thing is done. i add garlic, anchovy, caper, tumeric, cayenne and/or whatevah i am in the mood for. rock on...blu out
Hi Mr Oliver. Just absolutely love your work. I have never gotten chocolate brownies down. It’s kind of embarrassing. Do you have a show? if not could you make one please!? I would be so most grateful💜💜💜
***** Hi mate, could you do a video on making a ceasar salad dressing? It's my favorite but I don't trust non of the brands when I see the ingredients! Cheers!
Don't generally think very much of Jamie Oliver but that was a really good video.
Hi there! Which oils specifically do you use for your mayo recipe Jamie?
Hi Jamie could you please show us how to make the French "Sauce Bearnaise"? It is from the South West of France "Le Bearn" and the main ingredient is Tarragon, thanks!
Great video, thanks Jamie
Dude! Thank you! So good!
I watched Gordon Ramsey's video about majo and you explained it much better!
Please do a video on cooking rice!
Hi,
Is the vinegar for taste and to help it keep as with the lemon?
Took two goes but nailed it!
great video I m fussy about burgers james plz show us how to make nice burgers at home cheers
Hi jamie, I'd like to learn how to make tomato sauce (katchup) and a bolognese sauce that wont harm someone with a heart condition... my dad is unable to eat a lot of things these days because his heart reacts badly to it... I'd also like to learn how to cut fruit and veg properly without hurting myself.
Can you add more oil after vinegar and lemon juice if it turns out runny?
I've tried to do this twice, but with Stand Linseed Oil and no mustard (to use as a painting medium) and on both attempts it simply would not thicken.
Can you show Hollaindaise? I have tried and tried...and I allways just gets a liquid egg withe flavor...how do you get it thick?
God !! you're just amazing Jamie ..
What would be an excellent suggested next video is ... what to do about the egg whites you're not using from Jaime's mayo recipe :)
Can I ask about the oil, can we use any oil to make mayonnaise?
Thanks
Good to know I can add the vin or lemon juice at the end. I thought it was a rule that it had to go in at the beginning.
Nice and Easy, Thank you!!!
Always enjoy Jamie's recipe. Easy to use. Best of all, he doesn't waste viewers time by adding useless long winded languages. Some videos are a real pain to watch.
Wow so nice n easy ya a good teacher my friend love ya❤
I've only tried making it once and I used another boiled egg yolk with the raw ones. Also.. I see what you did there *wrist action* =))
Can you use any oil? Is it just a taste thing?
This is so much better than Gordon Ramsay's who just chucks it in machine.
Perfect👍
Please show us how to do whole wheat bread without using (all purpose flour)
When you beat this on steaming pot, bang! It's hollandaise sauce.
Love you Jamie but you don't have to add the oil so slowly, that used to stop me making mayo. Watch the old French masters make this, they dump in loads of oil and just beat it in hard and fast. Takes 30 seconds to make a tonne of mayo and if it splits it can be easily brought back with a little more vinegar slowly whisked back in. So easy, so quick!!
You can make mayonnaise using a mixer, in this case you must add albumen too.