Homemade Garlic Basil Mayonnaise - How to Make Premium Mayo at Home
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- Опубликовано: 15 окт 2024
- Learn how to make Homemade Garlic Basil Mayonnaise! Go to foodwishes.blog... for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Homemade Garlic Basil Mayo Recipe!
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Check out the recipe: www.allrecipes.com/Recipe/233231/Homemade-Garlic-Basil-Mayonnaise/
Thank you for teaching me all this stuff!
🤜👍🤛 ♡♡♡
Much love!
How much oil to put in
"Always try to relax when you cook. Food can sense fear." Best advice! :D
+kungsledden1 I laughed so hard, so true
I like that!!! 😊
dogs also sense the fear ! 😅they bite when they feel you are scared 😉
Just as a tip to some people.
You can make mayo with whole eggs (white included) just fine, it ends up being just a tiny bit thinner, but tastes a bit fresher and obviously has slightly less oil per volume and some protein. That's how I make mine and if you just put it in the fridge for 10 minutes, it firms up a little bit into a great, light creamy consistency. I know it's not traditional, but if you don't have anything to use the egg whites on there's no reason not to just make whole egg mayo.
The more oil you add, the thicker it will get. I use one whole egg then i just keep adding oil until desired thickness. The mayo will also get thicker using a blender compared to whisking by hand.
Raw egg white causes a vitamin B6 (biotin) deficiency so don't eat it all the time...
Yes. Keep the egg white! The egg white makes it harder to blend. That's why it's left out in traditional receipes. But this is not a problem when using a stick blender. And then the protein from the egg white helps stabilize the emulsion.
I consider myself an eggs pert and I thought I knew all the basics to mayo and aoli, and I very much appreciate this tip! Can't wait to try this!
@@MrKErocks I swear you people are geniuses! How do you even know that? Very cool😎
This guy is the Bob Ross of cooking.
Right? My husband laughs at me for watching recipe videos. Constantly...
Not in the Hair Dept..
the rauss of socc
Still true 6 years later
Him and Jacques Pepin.
I Chef, just read the comment on your blog - you are such a patient man. Your methods and recipes have changed our eating lives. Thanks
For those who make this for the FIRST time - One important tip: Lower all the ingredients, because the chance that this will fail isn't low! Use about 100ml oil and 1 egg yolk, 1/3 cup basil leaves, 1 clove of garlic, 1 tbsp lemon juice, 2/4 tsp salt, some cayenne & pepper and 1/2 tsp mustard and follow his steps. My first try failed & I've wasted a lot of ingredients, this isn't as easy as it looks in the video. Anyways, after the 3rd try it finally worked & tasted beautiful.
I love your videos, because of people like you this world is a beautifull place... thank you
for anybody wondering if it is possible to do this without the immersion blender, YES it is, you can use a regular blender or food processor however the oil cannot be added all at once like it can with the immersion blender, and MUST be added SLOWLY while blending. There are lots of videos demonstrating this method
Very much like you could, technically, dig a 6 foot hole in the ground with a spoon, a shovel might be a better choice.
If you're going to cook - and attempt to cook good food - you simply must have the right tools to start with, else your task is going to be much tougher (which no one wants while learning!).
Travis A. Dees Why be like that? A blender is a perfectly acceptable tool to use for this, sounds like youre just being an ass
Trying changing a light bulb with a screwdriver, cwoo100. Right tool for the right job. Doesn't mean it 'can't' be done, just much easier with the correct tool...just like I said before. And thanks for insult, was completely unwarranted.
Travis A. Dees I dont think it was, you are sounding pretentious. I think a blender works perfectly well here and you are just saying words for no reason.
Travis A. Dees stop being a smart ass, we make mayo with a normal blender since decades its work just fine
My favorite thing about your videos is how you sometimes explain why you do things. It's like I learn the recipe of something worth knowing, as well as collecting cooking skills and tricks from watching you.
I appreciate your time and effort making these videos, I'm a big fan!
This is AMAZING! I didnt know I could do it with my stick blender, I was doing the emulsion by adding a thin line of olive oil, very slowly while manually mixing, this is so much easier. I think I love you, you gave me easy mayo.
I've made this maybe 5 times and each time was wonderful. Thank for the recipe!
Just watched this and the 2007 video back to back...both are informative but Chef John has evolved into one of the very best content creators on RUclips and one of my favorite to watch...even when I'm not interested in what he's making.
this is the best method of making mayo!! not the first time I've seen it...using this method for a few years now and i would never go classical method again!....this is so easy and exact same results if not a little thicker than classical mayo
I've only been watching Chef John's videos for a few days now, but I have already been inspired to make some of his recipes. Every time I watch one, I am even more inspired. His videos make me want to invest in the tools needed to make all different kinds of foods, like the immersion blender in this video, and buy only the basic-ish ingredients to make the dishes, etc. that Chef John sort of advocates for. Thank you Chef John. I find myself getting lost in time watching your videos on RUclips; I've accidentally gotten a friend of mine hooked too, but I don't think anyone minds. I certainly don't. :)
This stuff is so good!
I just made another batch… Made dozens/year already.
So good.
That was the greatest technique I've seen for making mayonnaise. Nothing short of beautiful watching the mayonnaise form like that.
ooh I'm scared to die from salmonella poisoning. That tone of voice just had me laughing like crazy
I know this is three years late, but you can pasteurise the eggs first to kill all bacteria. Heat eggs in a pot of water until the water reaches 60°C and maintain that temperature for 4 to 5 minutes. It should kill the bacteria and you can use the eggs for raw consumption.
Peter Goossens
IKR!?!?
I used to drink raw eggs in a cup every morning and never got sick once.
@@Junokaii The egg shell often contains a few salmonella bacteria, but not enough to get sick from.
The problem arise if you contaminate your mayonnaise with salmonella and store it for days.
The bacteria then will multiply to reach a toxic concentration (after a few days).
@@raymondnoel6053
Now I understand the fear of commercial mayonnaise. People are afraid of salads that sit for a few hours because they say the mayonnaise will cause salmonella poisoning. However, that never made any sense to me. Commercial mayonnaise will sit for months, after opening, in the fridge. Why doesn't IT go bad? I've heard all kinds of explanations about chemical reactions but none of them made any sense because salmonella is a bacteria and it has to be present to grow and obviously it isn't present in commercial mayonnaise because it lasts for months in the fridge.
Now, I get it. It's HOME MADE mayonnaise that's the problem. Salmonella is present and can now grow in the exposed eggs. That makes more sense. People have confused the understandable fear of the home made with commercial mayonnaise, not understanding that the commercial stuff has been treated so salmonella won't be present.
Thank you chef. I made the mayo 2day. I have never liked mayo. This was a wonderful sandwich spread. Most of the meals i cook now are from your channel. So thank you again. You are a great teacher.
Chef, I just made mayo for the first time following your garlic basil mayo recipe exactly and am blown away by the results. Thank you from the bottom of my heart. My mesquite grilled burgers later tonight are going to be EPIC!
Hey have to give ya thanks for the tip on using the immersion blender. I quit using it years ago to make mayonnaise and aioli because half the time I ended up with a liquid mess. So I switched to my Vitamix which worked well. But your tip using a container with a bottom snuggly fitting the blender and waiting a bit for the ingredients worked sooooo well!! It's super nice to be able to make my mayonnaise and aioli in the jars I plan to store them.....thanks so much!!
Yes. Do you have a search box?
I’ve never realized just how easy it is to make mayo! Yippee I’m so excited! Just bought a stick blender too!! Thanks Chef John!!😃
This is by far one of the best recipes out there!👍👍
May-O...may-O....
Daylight come & me wan' go home...
sorry, but I couldn't resist...I've always adored 'Harry Belafonte'...
Chef John, I am going to try this recipe tonight.
It really looks easy and delicious......
In today's day and age, people refer quick and appetizing recipes.And you define that...
Happy Cooking!!
I chuckle at all your videos. Love your comments and the recipes.
NO MORE BLENDERS FOR ME!, I just made this (with variations with what I had on stock), and it came out so great! I used 2/3 cups Mediterranean Oil from Costco (Light Olive/Grapeseed./Canola), 1/3 cup coconut oil (melted/cooled), 1/4 C. Walnut Oil, and replaced 1 TBS Red Vinegar instead of the white vinegar you had. FABULOUS! I wanted to eat it with a spoon. My ingredients are room temperature (important!). The initial emulsion start was the same as yours, but yours combined way faster after that point. It may be because I was afraid to move the EB too far and ruin it. After 30 seconds or so, I thought I wasn't going to work. So I just lifted more and more and TaDa! Thanks a bunch!!
Chef John, since you recommend it so highly, pls show us some more recipes using the immersion blender!
Chef John.. you make my day.. every day...
I am a Chinese, living in Australia now~ so I am trying to cook in western ways! thank you for your teaching ~~
I agree with the immersion blender being a must have in the kitchen, couldn't live without mine. Great recipe
I just can't get over how I LOVE your videos. Always really simple, always looking so delicious, and always that sense of humour that makes really this fun to watch, even for the recipes I don't intend to try. Which are scarce. Amazing quality work, honestly. And one of my favourite channel on RUclips, if not THE one.
obviosly the best vid. technique is better, and more clearly explained, than other videos.
I love your videos so much.I'm a Pastry & Baking Arts student and I love to cook just as much as I love to bake and I really really learn so much from you.I'm so gonna try making my own mayonnaise.
I used a blend of (Trader Joe's) EVOO and other OOs that my mom has in her kitchen (I believe from Costco). My parents both said they tasted the OO the most, so I'm not sure if I didn't mix in well enough or if the flavor is too strong. I used 1-1/2 cup as the recipe calls for.
I still love it and spread it on some buns for burgers. I also accidentally dropped a little too much cayenne, but the extra kick is what I like.
Good luck to you!
I just did this, but with garlic and chili instead! Worked great and turned out super delicious! Now, off to the bbq!
I’ve made this before a few years ago thanks to Chef John, and it came out perfectly! I just tried it again, and it’s thinner than salad dressing at a forgotten B&B in Lancashire. I could swear, I followed the directions, but evidently my scholarship to the Cordon Bleu is in jeopardy. Any suggestions that might save my diabolically-thin basil garlic mayo?
Just made this, not with the same exact ingredients, but it still came out awesome-tasting. Thanks, Chef John.
I bought a kitchenaid stick blender and it works beautifully. Can’t wait to try this mayo.
I got it at a bargain price too.
that was amazing to watch- i had no idea all that oil would transform into luscious mayo!!!
Chef John is probably the most badass humble troll period
METALLICA!!!!!!!!!!!!!
Really good & super easy. Thank you chef.
Love your videos! They are always so helpful and inspiring for my kitchen.
MAAAAY-O! I can't believe I've not seen this one. This looks so, so good!
I've never actually tried any of these recipes, besides 2 or 3. I just sit here & imagine how awesome this has to taste.
He is right I made my own mayo a year ago and have never went back to the commercial stuff again. Conpartivley this actually tastes like something.
I've been making my own mayo for a couple years, but I've always used a regular blender. I just (finally) bought a stick blender last week - SO excited to try doing it this way!
So much respect for chef John. All hail chef John!
I had some basil pesto and some mayonnaise. Mixed it together. Delicious.
I didn't know that Mayo could be made by such a simple process. . . Thank you, I will try this recipe within this month.
CELESTE, in the ATL 😊
that look WONDERFUL! i gotta try that!
You are the best Chef John!!!😊😊
Wow! Awesome. I have never seen mayonnaise formation before. Thanks!
As always . . . outstanding. I have a stick blender so will be trying this soon.
I made this. I only just added garlic and basil to store bought mayo, and used it on steak. Very delicious.
WOW!!! Awesome recipe!))) Thanx)) I adore this channel! You are great!))) Allthe best regards and good luck to you dear chef!
I genuinely think this is a mind-blowing technique. Who would think making mayonnaise could be so easy?!
My family has been doing the stick blender in a wide mouth pint mason jar for 30 years. Makes for easy fridge storage, too.
Hey...very interesting recipe. But can I make it in mixer/ grinder. And how long it stays good if kept in fridge. Thanks!
I think I want to try this tonight but make Bruschetta on top of the toast points. Thanks Chef. Shout to to you from Niagara.
This is popular on a variety of chicken sandwiches. There is also pesto basil mayo recipes. As Always a pleasure viewing your videos.
Thanks John,Also 4 Your Spirit. Love All Ur, Videos. Looks Delicious, Can't Wait to Try it 😊.👍
I have a stick blender and can't wait to try this. Looks soooo good!
Using soap & water and scrubbing the eggs will also remove most germs...Guess I've been pulling my stick blender up too quick & not letting it get thick 1st. Thanks, Chef John. I will try again after giving up because I was wasting so much oil .
I just watched the old video and it just dosnt sound like you (also the sound and video has gotten so much better with time)
This is a fabulous recipe but mine did come out runny. I'm wondering if it's because my hand blender is old. Any ideas that might help this come out correctly? Also, I just learned that you are a local San Franciscan as am I. Do you have favorite restaurants in SF or the peninsula?
Don't sweat the technique classic GangStarr best Hip Hop quote yet my friend.... Keep vids and quotes coming👍👍👍
Superb Chef John! I MUST invest in this immersion blender. Have you ever achieved this effect with a whisk?🍷Cheers
You're the best Chef John. I could listen to you talk and joke for hours!
I've been taught that the best way to make mayonnaise is to whisk vigorously whilst SLOWLY adding the olive oil. I've had mostly success with that method, but, oh God, this looks too easy to be true! Definitely trying this :)
Looks tasty 😋 thank you! How long can we keep this ?
Just made my own batch, tastes great, thanks chef john!
You are my favorite Chef! Even more than Paula Deen. I can't believe I just said that. But, it's true. I've made dozens of your recipes over the year and they never disappoint.
for how long i can save it in the fridge? thank you best chef on YT
This mayo would remind me of a pesto flavored mayo and I dont think you can beat this! Chef John does it again, and he is the boss of my youtube watching!
I love this recipe. Thanks Chef John!!
1:19 That was one of THE MOST sarcastic tones I've heard in a loooong while hahaha! Way to go Chef John!
This was so simple and delicious - thank you for the great recipe - but the basil didn't get chopped up enough. *When* I do this again, I will add pre-chopped basil to the egg mixture at the bottom of the blender cup.
Thanks chef for the tip about the eggs
You know, you are very entertaining and funny, really nice to hear. Thanks for the recipe!
Great vid chef! Can we use a food processor ?? And is there a safe way for using already separated yolks??
YES!!! My husband and I make BLTA's with a similar basil aioli.
It.
is.
so.
good.
Just made this. So good.
People should also know that salmonella, which lives in the meat of the chicken, doesn't live inside the egg. Most salmonella-egg related infections result from the (for lack of a better term) chicken poop on the outside of the not being washed off, and some of it getting into the egg which has been cracked.
I love my immersion blender. So glad you approve!
"Food can sense fear." I appreciate this statement (^_^)
How much oil did u use??? Also, can i put coriander instead of basil leaves??
Thanks..
Thanks looking very good and I will try it👍🏽👍🏽👌👌🍴
This episode is like a magic show!
How long does it keep? I make these a lot but throw it out after about a week. what’s your thoughts on how long it’s safe to keep in fridge ?
worked well on the second go round. Very nummy, thank you very much
Dear chef John,
I have tried two times, but I failed both times. What is the trick? I use all olive oil instead of a combination of olive and canola. Should I just pulse the blend the throughout the process? Help!
Thank you
That looks awesome. I want an immersion blender now.
Hi Chef John:
Love this video, it is great. What is the name of the tool you're using to put the eggs into boiling water? I guess you called it Strainer? Where can I buy it and I don't know what is called in Canada-Strainer? Skimmer?...Thanks a lot
It's basically a called a spider here in Canada in the kitchen I've been in..
Could you use this in a pinch (if you don't have mayo or money) in your "Shrimp and shell pasta salad) recipe? Or would this wreck the flavor profile of the dressing?
Making mayo is that easy?! You just changed the life of my sandwiches, burgers, and tuna😃
people worry about eggs making them sick. All my mom made a drink with eggs yellow, sugar, and malt. Blend the eggs white with sugar for a while until is almost white and then add malt beverage or grape juice (welch) i love that, its been a while since i had some of that lol.
krlitos wow that sounds really interesting... Does that drink have a name? I'd like to google it.
I’m watching this and on the side panel I see a recipe from you for an egg free vegan mayo!! YAY!!!
Awesome channel btw. So happy to find and subscribed
For those wondering, it can last up to 3 days, though it's recommended to consume it before 24 hours pass.