Japanese native living in the US for almost 30 years, when it comes to mayo, I just can’t switch, it has to be kewpie, there are other Japanese mayos in the market also but still kewpie
@@QuesarRider Yes, I have, and agreed it tastes better, to me, than Hellmann’s and Kraft’s but I think my taste buds got used to one with rice vinegar. And the container is another thing. Japanese mayos always come in squeezable “bottles,” not in jars, easier to use perhaps!
Eastern European here and we make it exactly how you do: yolks, vinegar, Dijon, salt, oil. We add quite a lot of yolks so it's very yellow. I didn't know about 1 cup oil per yolk. Thanks for yet another great video.
I see your American Mayo and Kewpie and I raise you McCormick Lime Mayo. It’s a staple in my Mexican household growing up. It’s tangier and great on tortas and street corn.
I actually prefer the live talk. Professional youtubers tend to have super HQ Microphones for their voice-overs and crank up the high frequencies and it just sounds like someone is whispering in your ear. The live talk tends to have a bit more of a natural sound and atmosphere and it helps the feeling that the viewer is just sitting in front of you listening. Not everybody likes the super close ASMR'ish sound where everything sounds super crisp. Thats just my two cts. But i support your idea of incorporating this way a bit more. Cheers from Europe.
The best mayo I ever had from my vitamix: 3 whole eggs 5 tbsp white distilled vinegar 2 tbsp apple cider vinegar 1 tsp garlic powder 1tsp onion powder 1 tsp pink salt As much avocado oil as needed.
Great, but let's talk about Mayo you can get in the store and how Gross and how Kewpie is the Worse Mayo I have ever tasted, they should sell it for 50 cents and no more... it is that bad!
@@dublindog8038 That's your personal opinion, but obviously, others feel differently. Otherwise, they would have gone out of business a long time ago. Thank goodness for choices! 👍
2 dl's (about 0,8 cups) of kewpie. 1 Tbsp of sriracha. 1 Tbsp of applecidervinegar, 1 Tbsp of sugar, 1 tsp of mustard and salt and pepper to taste is my favourite homemade chilimayo.
Kewpie mayo is the best but I have to drive 20 min to my closest Asian market to buy it. I am so happy you posted this recipe! Definitely gonna make this soon!!
Kewpie is absolutely the worse Mayo I have ever ever ever tasted in my life.... Even the cheap stuff tastes better than Kewpie.... It is so so so so so Nasty... Just like any Brussel Sprout... but to each their own taste... In My opinion, outside of making something homemade, Blue Plate is the Best Mayo one can buy at the store. I hate Kraft Mayo but would take it over Kewpie.... Kewpie is just that NASTY! I even added sugar and syrup to it to make it better, but it made me puke.... it is that Gross!!!
I also know that all the fakes on You Tube will say Kewpie because they know most have never tried it nor can find it, but I'm gonna to go against that Myth.... I will throw Bottle after Bottle of this Nasty stuff away in the Trash Can! Sorry, I tried it because of people on You Tube, and I puked from the Gross Crap I tasted... Worse Mayo EVER!!!
Japanese Times 2013 "Originating in Spain and France in the 18th century, mayonnaise was introduced to Japan in 1925 by Toichiro Nakashima, who had first encountered it as a young student in the United States. Six years after opening his own food production company in 1919, he used another American icon - a baby doll with googly eyes invented by Rose O’Neill - as the trademark for his new bottled sauce; and so Kewpie Mayonnaise was born."
This is a gem. Thanks for the info!! I always knew that this condiment came from parts of Europe, but didn’t know how it made its way to Japan. The more you know!
Well, that's fascinating. I wondered about the name and could only think about the doll, but thought I was crazy. That said, I was on the hunt for a good recipe and I think I just found it.
With the stick blender method I just like leave the stick at the bottom of the vessel then dump everything except the oil in at first and then just dump all the oil on top and turn the blender on and slowly raise the blender for it to emulsify and incorporate.
I hate Kewpie for Everything.... and I meant it! Worse Mayo I have ever tasted... but if you want to be Open... Try a Real Southern Mayo like Blue Plate
Interesting! Swiss here and I always make mayo with just yolks. I just don't like it with the whites. And sometimes without vinegar - tastes great with rice that way.
I've always wondered what the difference was with Kewpie mayo. It actually seems like it would be very similar to Salad Cream that we have here in the UK. Those BLT's look incredible. Lee :)
This is the Nastiest and Grossest Mayo I have ever tasted in my life! To each their own, but Kewpie is worse than the cheapest Mayo one can find in a bottle or Jar! Period, End of Story!
I love BLTs…. I was really looking forward to comparing Duke’s Mayo with Kewpie from Q&B Foods, the difference was very noticeable. The Duke’s mayo is far superior. Maybe I need to make my own Kewpie for a better test. Using the Q&B Kewpie is like comparing Mayo to Miracle Whip…yuke!
I enjoyed your vodeo. I will definitely try to make both your way. I simply add 1 cup oil and one fridge cold raw organic egg with my other ingredients and stick blend. I don't add water or ice. I keep the stick blender on the bottom of the jar until I see it start to emulsify, then I can tip it and move it up and down. I like the apple Cider Vinegar and Dijon combo for my mayonnaise. For a couple of decades raising chickens, I used to use eggs right from the chicken house. I wish I could recreate the non soy Veganase! It has a hint of rosemary in it that I love. I looked on your channel for your personal go to mayo recipe and didnt see a video on that.
I LOVE Kewpie! Hellmans Mayo, once my favorite is now being made in China, no longer tastes the same. Kewpie is very special & in my opinion is now King of Mayos. Gotta love Japan! 🇯🇵
I think the best way to salt your mayo is with salt water, i find that if you season with salt, it keeps 'melting' into the mayo over the next day or so and you end up with a saltier mayo than the one you made on day one
Great video as always. For someone with a seafood allergy could you recommend any substitutes for dashi? Also any particular type of oil. I’ve use many different ones over the years and never really found the perfect one. And in case anyone has ever wondered. Mayonnaise draws its name from the town Mahon in the Balearic island of Menorca. Stunning place and pretty good Mayo too!
i am so confused, i thought thta i could never keep homemade mayo because of the raw eggs and the water in it, but you say that it stays good for up to 2 months. Can someone please enlighten me here ? Cause i LOVE making homemade mayo and vinaigrette and all kinds of sauces, but don't know what preservative to add to make them shelf-stable like the store-bought ones (i beliebe they pasteurize eveything)
French mayo all the way. Egg yolks, olive oil, salt, white pepper, dijon mustard and lemon juice or white wine vinegar. I have never in my life used whole eggs for a mayo.
Ohhhh!! That’s a good one. Might have to go down to IMP (international marine products) in Santa Monica to grab some fresh snails. I’ll keep that one on my mind
Oddball request: I have searched for probably 40 years on & off for the "golden egg sauce" of Teppanyaki type restaurants that's used on the steaming shrimp. I've settled with a satisfactory recipe/method but wondered what your take might be (if you've ever even heard of it). It's so much like mayo, but is quite thick & yellow. I haven't figured out if the color is because they use an abnormal number of yolks or if it's turmeric or saffron, or annatto oil. (All but the excess yolks are ideas I've seen online.) Or something I haven't thought of. I would not think it's food color. It doesn't matter that much to me, so I don't add extra things to enhance the color. Just thought maybe you'd have an opinion about the recipe in general
Great recipes and tips :) I didn't know about the ice trick, def gonna try it out! One question is: do you think the main difference in flavor is due to the rice vinegar or the dashi? Not sure if I'll be able to find dashi where I live :( thanks for sharing!
dashi can be very easy to make if you can't find it, in its simplest form it is stock made from kombu (dried kelp), and bonito flakes (smoked fish flakes). In the past I've had trouble finding those ingredients but there is no rule in the kitchen saying we can't use similar ingredients like other varieties of seaweed, and using fish bones or shrimp shells in place of the bonito flakes.
There is already water present, in the eggs and the vinegar. Egg whites are 88% water and egg yolks 48%. The regular white vinegar commonly sold in the US is about 5% acetic acid, meaning the remaining 95% is water. Rice wine vinegar is roughly the same. So no, the water would not separate over time, if the mayo has been emulsified properly.
If you are using a blender there is no need to slowly pour the oil. Just pour the oil in completely, start the blender from the bottom and slowly raise it. Boom fast delicous mayo.
No, it makes the Worse Egg SAndwich of all time because that is just how Gross this Mayo IS! I listened to people on here and then tried it and puked and spit it out! It is that Nasty! Gross!
everything room température...everything in the pot ...i dont use water .....it is faster it is really thicker ....i made it for along time...the egg as to be room temperature for about 1 hour....i use apple vinaiger
@@gerardacronin334 not even!! I just didn’t understand how to categorize what a version of mayo that an American would be used to. Origin of mayo was never addressed. In all fairness
You are missing lemon juice in your recipe. Just read the ingredients on a jar of American mayo and it will include lemon juice, which will change improve the flavor of your manyo.
Once you try it, if you know good Mayo like Blue Plate, you will never want to taste the Grossest and Nastiest Mayo I have ever tasted in my life! Kewpie made me puke because of how Gross and disgusting it tastes.... and don't worry, I'm just a normal person sharing my opinion on how Gross this Mayo really is.... Just like a few others, but for now, i'm focused on how Nasty and I do mean Nasty Kewpie really is.... I even put Sugar in it and it was still so so so disgusting!!!
Your "Kewpie" clone looks too thin: Maybe freeze the dashi first, and skip the ice? For some recipes, I love Kewpie (though I hate, hate, hate their squeeze bottles, which always retain a few tablespoons that can't be squeezed out; also, it's really expensive).
I'm very surprised that you would keep that mayo 2 month in the fridge, in French kitchen, anything based on raw eggs must be discarded after 24h IIRC. And I believe USDA has generally hasher rules than what French chefs are taught
I have Kewpie in my fridge I still use on burgers that I've had for over a year. It's still fine. I probably wouldn't recommend keeping things like that so long, but people are *way* too uptight about dates and such. Eggs keep very well in their shells, but add oil, vinegar, and/or salt to just about anything and it's going to usually last longer.
Especially raw eggs. (I have a granddaughter with immune system deficiencies, so I'm a little more uptight about this (plenty of people don't worry about it), but as a general rule - in the U.S. - raw egg isn't the greatest idea.
Was is that hard to google before making a video? Since when is Mayo American? Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.[6][7][8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca. And etc
Why am I only one who dislike kewpie like all other store bought mayo, which all taste like oil, only mayo I can eat are ones made in restaurant with gatlic and have no oil flavour probably cause they use neutral oil with no flavors from what I heard.
You can see Byron cringes at "Umami" and "emulsified" just because they've become overused jargons on the internet by non-chefs to seem like they know what they're talking about.
I do like Kewpie but holy sh*t one look at the nutritional label I threw the whole bottle out - 100 calories per tbsp. Like, you might as well be gulping down olive oil. Meanwhile Hellmann’s lighter than light is fewer than 40 cal per tbsp (not sure exactly how many; can only get 1/2 fat version in North America which is 40 cal per tbsp but Lighter than Light has even fewer than 1/2 fat) 😌😌
@@jonnitm7370 Kewpie is made out of rice wine vinegar, egg yolks etc. of course but the umami factor of it actually comes from MSG. Source: Did a factory tour a few years ago. Funfact: The brand is actually 100 years old! They celebrated their 100th anniversary in 2019
Japanese native living in the US for almost 30 years, when it comes to mayo, I just can’t switch, it has to be kewpie, there are other Japanese mayos in the market also but still kewpie
And I totally get it!
Have you tried dukes?
@@QuesarRider Yes, I have, and agreed it tastes better, to me, than Hellmann’s and Kraft’s but I think my taste buds got used to one with rice vinegar. And the container is another thing. Japanese mayos always come in squeezable “bottles,” not in jars, easier to use perhaps!
@@hidekigomi I like your opinion and I do think kewpies has something to offer in regards to texture and it’s subtle use of vinegar.
its because kewpie has MSG
Eastern European here and we make it exactly how you do: yolks, vinegar, Dijon, salt, oil. We add quite a lot of yolks so it's very yellow. I didn't know about 1 cup oil per yolk. Thanks for yet another great video.
Lemon juice too
I love that you blended it directly in the mason jar. Such a good idea! Also nice to know that it actually keeps longer than a lot of recipes say.
I see your American Mayo and Kewpie and I raise you McCormick Lime Mayo. It’s a staple in my Mexican household growing up. It’s tangier and great on tortas and street corn.
Red top
@@cantfiteveryheart gotta look for that now!!
I actually prefer the live talk.
Professional youtubers tend to have super HQ Microphones for their voice-overs and crank up the high frequencies and it just sounds like someone is whispering in your ear.
The live talk tends to have a bit more of a natural sound and atmosphere and it helps the feeling that the viewer is just sitting in front of you listening. Not everybody likes the super close ASMR'ish sound where everything sounds super crisp.
Thats just my two cts. But i support your idea of incorporating this way a bit more. Cheers from Europe.
Both are good, it just depends upon personal preference what you're using it for. Thank you for taking the time to share the video.
The best mayo I ever had from my vitamix:
3 whole eggs
5 tbsp white distilled vinegar
2 tbsp apple cider vinegar
1 tsp garlic powder
1tsp onion powder
1 tsp pink salt
As much avocado oil as needed.
That sounds really good! 💜
My toxic trade thinking I can make this in a normal hand mixer 😂 sounds amazing
Great, but let's talk about Mayo you can get in the store and how Gross and how Kewpie is the Worse Mayo I have ever tasted, they should sell it for 50 cents and no more... it is that bad!
@@dublindog8038 That's your personal opinion, but obviously, others feel differently. Otherwise, they would have gone out of business a long time ago. Thank goodness for choices! 👍
Kewpie mixed with Sriracha is SO good! I know they sell it already mixed at my local supermarket but it’s east to mix as well at home!
That's mentai sauce
2 dl's (about 0,8 cups) of kewpie. 1 Tbsp of sriracha. 1 Tbsp of applecidervinegar, 1 Tbsp of sugar, 1 tsp of mustard and salt and pepper to taste is my favourite homemade chilimayo.
Kewpie mayo is the best but I have to drive 20 min to my closest Asian market to buy it. I am so happy you posted this recipe! Definitely gonna make this soon!!
Kewpie is absolutely the worse Mayo I have ever ever ever tasted in my life.... Even the cheap stuff tastes better than Kewpie.... It is so so so so so Nasty... Just like any Brussel
Sprout... but to each their own taste... In My opinion, outside of making something homemade, Blue Plate is the Best Mayo one can buy at the store. I hate Kraft Mayo but would take it over Kewpie.... Kewpie is just that NASTY! I even added sugar and syrup to it to make it better, but it made me puke.... it is that Gross!!!
I also know that all the fakes on You Tube will say Kewpie because they know most have never tried it nor can find it, but I'm gonna to go against that Myth.... I will throw Bottle after Bottle of this Nasty stuff away in the Trash Can! Sorry, I tried it because of people on You Tube, and I puked from the Gross Crap I tasted... Worse Mayo EVER!!!
Japanese Times 2013
"Originating in Spain and France in the 18th century, mayonnaise was introduced to Japan in 1925 by Toichiro Nakashima, who had first encountered it as a young student in the United States. Six years after opening his own food production company in 1919, he used another American icon - a baby doll with googly eyes invented by Rose O’Neill - as the trademark for his new bottled sauce; and so Kewpie Mayonnaise was born."
This is a gem. Thanks for the info!! I always knew that this condiment came from parts of Europe, but didn’t know how it made its way to Japan. The more you know!
Well, that's fascinating. I wondered about the name and could only think about the doll, but thought I was crazy. That said, I was on the hunt for a good recipe and I think I just found it.
For information, in French mayo, we have mustard and definitely only egg yolk (no way we use white in mayo)
I’m not really a huge fan of mayo but this looks interesting! I like the talking through videos too, very educational!
Enjoyable video style and left me salivating when you chomped into the BLT 🤪
Woah! Interesting to see the real time voiceover. Very cool, not sure which I prefer!
Thanks for the instructions. Your a great teacher
Very helpful with comments regarding the nuances of blending properly.
Enjoy this style video - thanks
What is the oil you used?
Wow, this looks so kewl and I can't wait to try it!
With the stick blender method I just like leave the stick at the bottom of the vessel then dump everything except the oil in at first and then just dump all the oil on top and turn the blender on and slowly raise the blender for it to emulsify and incorporate.
Love kewpie for egg, tuna and potatoes salad. Love American mayo for sandwich bread spread and coleslaw.
I hate Kewpie for Everything.... and I meant it! Worse Mayo I have ever tasted... but if you want to be Open... Try a Real Southern Mayo like Blue Plate
Interesting! Swiss here and I always make mayo with just yolks. I just don't like it with the whites. And sometimes without vinegar - tastes great with rice that way.
Bro, thanks for teaching that mayo cleanliness.
Seems too easy, I always thought it would be a huge process. I'm gonna try!
How did it go?
The first time I went to Okinawa was when I had Kewpie mayo and when I found it at H-Mart I have not went back to the regular mayo here in the U.S.
Literally watching this as I eat shrimp with... KEWPIE!
Kewpie is light and rich and the same time lol, no alternative for me!
And Kewpie is the Grossest and Nastiest Mayo I have ever ever tasted in my life!!!!!
Love kewpie, never would have guessed it has Dashi in it but it makes sense after hearing it. SO tasty
Kewpie is the worse Mayo I have ever tasted in my life, One Day, i'm gonna do a video on throwing it in the trash for how gross it tastes
I've always wondered what the difference was with Kewpie mayo. It actually seems like it would be very similar to Salad Cream that we have here in the UK. Those BLT's look incredible. Lee :)
Salad cream is essentially a thinner mayonnaise with more vinegar and less oil.
This is the Nastiest and Grossest Mayo I have ever tasted in my life! To each their own, but Kewpie is worse than the cheapest Mayo one can find in a bottle or Jar! Period, End of Story!
I love your recipes so much and I follow you and your wife over 5 years now… may I request some butter recipe? Love your content 🙏🏼
love mayo. I feel both have thier place in my kitchen (and food).
I love BLTs…. I was really looking forward to comparing Duke’s Mayo with Kewpie from Q&B Foods, the difference was very noticeable. The Duke’s mayo is far superior. Maybe I need to make my own Kewpie for a better test. Using the Q&B Kewpie is like comparing Mayo to Miracle Whip…yuke!
Gosh - those quick cuts!
Kewpie is sweeter as well. not sure if that comes from the dashi since I've never tried it before.
This in my opinion, Kewpie, is the Grossest and Worse Tasting Mayo of All Time!!!
I enjoyed your vodeo. I will definitely try to make both your way.
I simply add 1 cup oil and one fridge cold raw organic egg with my other ingredients and stick blend. I don't add water or ice. I keep the stick blender on the bottom of the jar until I see it start to emulsify, then I can tip it and move it up and down. I like the apple Cider Vinegar and Dijon combo for my mayonnaise. For a couple of decades raising chickens, I used to use eggs right from the chicken house. I wish I could recreate the non soy Veganase! It has a hint of rosemary in it that I love. I looked on your channel for your personal go to mayo recipe and didnt see a video on that.
I LOVE Kewpie! Hellmans Mayo, once my favorite is now being made in China, no longer tastes the same. Kewpie is very special & in my opinion is now King of Mayos. Gotta love Japan! 🇯🇵
Which style of Dashi do you use?
There seems to be a variety of options - Vegitarian, Bonito Flakes or dried Sardines, Shitake Mushrooms.
sheesh I am early. I see kewpie mayo everywhere and I never tried it. Maybe I'll try it
Definitely give it a try. It's quite good! 👍
did you know kewpie is a Japanese brand of mayonnaise?
Never had kewpie....but the look of it gives off Miracle whip vibes.
@@Lettuce-and-Tomatoes Yea I always thought it was gross....great way to ruin a sandwich
What exactly is dashi, and where do I get it? Is it sort of like fish sauce?
I think the best way to salt your mayo is with salt water, i find that if you season with salt, it keeps 'melting' into the mayo over the next day or so and you end up with a saltier mayo than the one you made on day one
Have you ever tried lemon in the mayo recipes?
Marvellous
I love your videos
Ever tried mayonnaise made with dark vinegar of Modena?
kewpie doesnt use egg whites at all? could opt in to use an egg's or 2 whites to get a thicker result or it hurts the flavour?
Great video as always. For someone with a seafood allergy could you recommend any substitutes for dashi? Also any particular type of oil. I’ve use many different ones over the years and never really found the perfect one.
And in case anyone has ever wondered. Mayonnaise draws its name from the town Mahon in the Balearic island of Menorca. Stunning place and pretty good Mayo too!
i am so confused, i thought thta i could never keep homemade mayo because of the raw eggs and the water in it, but you say that it stays good for up to 2 months. Can someone please enlighten me here ? Cause i LOVE making homemade mayo and vinaigrette and all kinds of sauces, but don't know what preservative to add to make them shelf-stable like the store-bought ones (i beliebe they pasteurize eveything)
French mayo all the way. Egg yolks, olive oil, salt, white pepper, dijon mustard and lemon juice or white wine vinegar. I have never in my life used whole eggs for a mayo.
Can I request an Escargot video? I really want to make it for my husband. Doesn't have to be traditional as long as it's super delish! Thanks!
Ohhhh!! That’s a good one. Might have to go down to IMP (international marine products) in Santa Monica to grab some fresh snails. I’ll keep that one on my mind
Hi how are you? I've been a subscriber for several years now but somehow youtube does not show your videos much in my page
Oddball request: I have searched for probably 40 years on & off for the "golden egg sauce" of Teppanyaki type restaurants that's used on the steaming shrimp. I've settled with a satisfactory recipe/method but wondered what your take might be (if you've ever even heard of it). It's so much like mayo, but is quite thick & yellow. I haven't figured out if the color is because they use an abnormal number of yolks or if it's turmeric or saffron, or annatto oil. (All but the excess yolks are ideas I've seen online.)
Or something I haven't thought of. I would not think it's food color. It doesn't matter that much to me, so I don't add extra things to enhance the color. Just thought maybe you'd have an opinion about the recipe in general
any cooking oil can do?
Great recipes and tips :) I didn't know about the ice trick, def gonna try it out! One question is: do you think the main difference in flavor is due to the rice vinegar or the dashi? Not sure if I'll be able to find dashi where I live :( thanks for sharing!
dashi can be very easy to make if you can't find it, in its simplest form it is stock made from kombu (dried kelp), and bonito flakes (smoked fish flakes). In the past I've had trouble finding those ingredients but there is no rule in the kitchen saying we can't use similar ingredients like other varieties of seaweed, and using fish bones or shrimp shells in place of the bonito flakes.
In germany you put mustard in stead of vinegar.
Interesting, it was the first time i saw using water/ice at all. Gotta try this.
Wouldnt water seperate after time?
There is already water present, in the eggs and the vinegar. Egg whites are 88% water and egg yolks 48%. The regular white vinegar commonly sold in the US is about 5% acetic acid, meaning the remaining 95% is water. Rice wine vinegar is roughly the same. So no, the water would not separate over time, if the mayo has been emulsified properly.
Cut back on the jump cuts. It's alright to ramble a bit. Kenji Lopez Alt rambles quite a bit but there's a lot of nuggets of good info still.
I know. Getting better at communicating with each video… especially when doing this style. Appreciate the encouragement!
If you are using a blender there is no need to slowly pour the oil. Just pour the oil in completely, start the blender from the bottom and slowly raise it. Boom fast delicous mayo.
After buying kewpie I can’t go back, so much flavor
60FPS please
I like japanese mayo with wasabi^^
Can you do fancy cafe meals but with regular ingredients
could you make broccoli chicken alfredo!!!!! please!!!!
Kid and wife approved!
I put kewpie on everything haha makes the best egg sandwich!!
No, it makes the Worse Egg SAndwich of all time because that is just how Gross this Mayo IS! I listened to people on here and then tried it and puked and spit it out! It is that Nasty! Gross!
I feel like it is my responsibility to declare my allegiance to Kewpie.
😌
I feel Like it is my allegiance to declare Kewpie is the Nasties and Grossest Mayo I have ever tasted in my life. Try Blue Plate instead!
everything room température...everything in the pot ...i dont use water .....it is faster it is really thicker ....i made it for along time...the egg as to be room temperature for about 1 hour....i use apple vinaiger
How long does kewpie last after opening unrefrigerated???
I'd always keep anything that has eggs in it refrigerated
should last about a month in the fridge as long as you're good about not mixing other ingredients into the mayo when used
And there is the French mayo 😜
I can’t believe he thought mayonnaise had been invented in the US!
@@gerardacronin334 not even!! I just didn’t understand how to categorize what a version of mayo that an American would be used to. Origin of mayo was never addressed. In all fairness
Is Kewpie the famous Japanese mayo? They say it tastes different from the classic mayo.
Yeah. It does taste different
You are missing lemon juice in your recipe. Just read the ingredients on a jar of American mayo and it will include lemon juice, which will change improve the flavor of your manyo.
you DONT use a whole egg for classic french mayonnaise, only egg yolk.
I’m Polish and we don’t use whole eggs in mayo , maybe that’s why I never like it American mayo.
Of course your Kewpie is runny: you added about 2T of dashi, which is the consistency of water.
Well we all know you jump cut edit in between just about every single word now. lol
Gotta get better at not saying “uuuuhhhmmm” and “aaaawwhhhh” in between each sentence. Didn’t want everyone to hang on to those boring moments. 😬
Kewpie is delicious! Once you try it you won’t want the American lol
Once you try it, if you know good Mayo like Blue Plate, you will never want to taste the Grossest and Nastiest Mayo I have ever tasted in my life! Kewpie made me puke because of how Gross and disgusting it tastes.... and don't worry, I'm just a normal person sharing my opinion on how Gross this Mayo really is.... Just like a few others, but for now, i'm focused on how Nasty and I do mean Nasty Kewpie really is.... I even put Sugar in it and it was still so so so disgusting!!!
FYI, no Mayo tastes good without Sugar! Plain and simple!
Why am I buying mayo from the store again ??????????? Cheers from New Zealand.
nice sandwich....
Kewpie just taste like Miracle Whip ngl
Nooooo!!! For me, homemade customized mayo is the best no matter what, but kewpie is good. No doubt
Not by a long shot! There's really no comparison. Kewpie is a far more superior product.
You forgot msg.
Why do I feel like im watching Michael Keaton make mayo
i watch him just because he looks like Ryan gosling 🥰
Bee mayo? I didn't see any honey in this?
Your "Kewpie" clone looks too thin: Maybe freeze the dashi first, and skip the ice? For some recipes, I love Kewpie (though I hate, hate, hate their squeeze bottles, which always retain a few tablespoons that can't be squeezed out; also, it's really expensive).
Yes, a little too thin.
Just cut the bottle in half and scoop the leftovers...
I'm very surprised that you would keep that mayo 2 month in the fridge, in French kitchen, anything based on raw eggs must be discarded after 24h IIRC. And I believe USDA has generally hasher rules than what French chefs are taught
also supermarket mayos are based on pasterized eggs
I have Kewpie in my fridge I still use on burgers that I've had for over a year. It's still fine. I probably wouldn't recommend keeping things like that so long, but people are *way* too uptight about dates and such. Eggs keep very well in their shells, but add oil, vinegar, and/or salt to just about anything and it's going to usually last longer.
Especially raw eggs. (I have a granddaughter with immune system deficiencies, so I'm a little more uptight about this (plenty of people don't worry about it), but as a general rule - in the U.S. - raw egg isn't the greatest idea.
Was is that hard to google before making a video? Since when is Mayo American?
Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.[6][7][8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca. And etc
Ice? No
noah from the notebook is that uu
Why am I only one who dislike kewpie like all other store bought mayo, which all taste like oil, only mayo I can eat are ones made in restaurant with gatlic and have no oil flavour probably cause they use neutral oil with no flavors from what I heard.
You can see Byron cringes at "Umami" and "emulsified" just because they've become overused jargons on the internet by non-chefs to seem like they know what they're talking about.
Mayonnaise needs mustard. Where is yours
Mayonaise is quintessentially French. Come, on!
why is Ryan Reynolds talking about Mayo?
Msg is not controversial anymore.
Once you taste Kewpie, every other mayo tastes flat.
"you may not be able to tell the difference" is the best thing that aged incredibly poorly
Use Japanese mayo instead of butter for your grilled cheese! You’ll thank me later😏
I do like Kewpie but holy sh*t one look at the nutritional label I threw the whole bottle out - 100 calories per tbsp. Like, you might as well be gulping down olive oil. Meanwhile Hellmann’s lighter than light is fewer than 40 cal per tbsp (not sure exactly how many; can only get 1/2 fat version in North America which is 40 cal per tbsp but Lighter than Light has even fewer than 1/2 fat) 😌😌
Kewpie does NOT use dashi LOL
Could you please elaborate. I’d genuinely like to know.
@@jonnitm7370 Kewpie is made out of rice wine vinegar, egg yolks etc. of course but the umami factor of it actually comes from MSG.
Source: Did a factory tour a few years ago. Funfact: The brand is actually 100 years old! They celebrated their 100th anniversary in 2019