Did it! Finally! I've followed so many recipes and it just never tasted right. This was perfect. The 150ml oil to one egg yolk was EXACTLY what I needed to know.
glad to see it was helpful for you you can enjoy french mayo anytime now . it’s a good base to use and then add lots of other things like the famous coctktail sauce for prawns 😀👨🏻🍳
HI Aagni its that great to hear. i hope you will find some useful video on this channel. an please if there is anything you need to see just ask for it and I will try to fit it in.
@@FrenchCookingAcademy Stephen my congrats, I have been failing Mayo and hollandaise for 3 years until Yesterday night i made It and its Amazing. One curiosity why Gordon Ramsey Is so convinced when he says that salt only at the end as It destroy the yolks? Cant understand, anyway you the man thanks again
I had a stray egg yolk and decided to make mayonnaise for the first time ever. But I changed to ground white pepper, added a tiny touch of garlic powder and a pinch of white sugar. Came out great! You've changed my life for the better! Thank you for your French mayonnaise video!
that’s great to hear mayonnaise is so versatile and it’s easy to make it yours with all kind of flavours . add a few drops of lemon juice if you want it whiter in color
I tried for 6 months to make mayonnaise with all the Strange tools that you Can find on amazon etc. The result was negative. Then I saw your video and I was able to do a fantastic sauce AT FIRST TIME! and the amazing thing is that every time it doesn't fail. thanx thanx thanx! Un saluto dall'Italia!
Blenders work well for making mayonnaise. Put all ingredients into the blender, turn it on and dribble in the oil. You will have mayonnaise in seconds. I prefer an oil that does not have its own strong flavor. Because we get so much Omega 6 oil in our diet, I think a good choice is olive oil that has been run through a charcoal filter to remover the taste.
@@davida9913 Olive oil is a very bad choice its too flavorful. In France we usually go with sunflower as it's blend. And then you can more easily turn your mayonnaise into aïoli or tartare
@@homasas4837 back when french mayonnaise was invented I doubt they had seed oils. It was Olive Oil or Lard (or possibly ghee, but was ghee part of French cuisine? I know butter was a huge part of it.) Honestly though lard might be the wave, it should congeal a lot more creamy and thick
It's funny, I learnt to make mayonnaise in a hotel management course I was doing in 1973 when I was 18. But it was only 10 or 15 years ago that I started making it again. In those days everyone copied the French and mayo, hollandaise, Béarnaise etc were pretty well the only sauces taught, and this was one of the easier ones to do. I like the Tasmanian tea-towel you are using, it takes me back to when I was living there. Love your Channel as I always learn so much and ignites my passion for cooking again., thanks.
@@lizdavies264 Actually a real aioli has no egg yolk, simply finely pureed garlic and oil. Mayonnaise is simply a shortcut to get a strong emulsion going quickly.
My mother used to make mayo using this exact same recipe only she used a blender. It's inexpensive, and delicious. Thanks for a simple, clear and effective method. I've subbed.
Turned out and only measured the oil. How amazing. Have used a blender & sometimes it works, sometimes not, but have learned to let it chill & try blending it again. Now that I have a simpler recipe, will stick to this. Merci.
@@Ryan-ul8yf I use lemon juice, maybe a tablespoon; but you can use less- 2tsp. I prefer the tanginess of lemon juice. If you want to use vinegar, I would use a white wine, or a champagne vinegar (the amount the chef used). Hope I helped! Good luck!😊
I can't believe it! I have made mayonnaise several times, and hand whisked is the easiest method. 😃 Far more forgiving. Thanks for guiding me out of my comfort zone.
Oh my goodness! I just made your mayonnaise recipe and I’m so happy how it turned out. I used avocado oil and it is perfect. Better than my mother used to make in my birth country. Thank you. 😊
@@rickross5421 I’m guessing she used some kind of vegetable oil and a tiny bit of regular mustard because it was very pale but still tasted great. That was many years ago in Czechoslovakia. She is 95 now and not making any mayonnaise now
@@Daughter-OfTheKING oh yeah i get it 95 is not an age to whip mayonnaise ahah ! Mine used to do it with dijon mustard but "mi-forte" (=half-strong) and a 4 oil mix commonly sold in France. But for real, mustard does everything in Mayonnaise. You can try different vinegars too it gives a different taste. xeres, balsamic (?), red whine, white vinegar , etc ...
@@Daughter-OfTheKING She used ot to do a Mayonnaise every week-end because we used to eat horse meat tartare style with french fries and a side of mayo. Or during summers : tomatoes cut and coated in mayo
@@rickross5421 I use apple cider vinegar or lemon juice and sometimes toss in a very small Clove of garlic in it. It’s amazing on fresh sliced tomatoes.
I know this recipe since I was 10 years old,I started with cooked eggs,use only yolk ,and the same slowly adding oil to it ,but I used Woden spoon ,and add as much mustard you like but don't add more then 2 tea spoon,it's simple and easy I always make my own mayonnaise 😍 greeting from Hungary
@D Anemon Safer. Not everyone got time to go out and buy pasteurized eggs everyday. Par boiling or precooking the egg first will make it safer to consume especially for old people and young children.
This is the only homemade mayo recipe that has worked for me after trying so many using the stick blender, regular blender, food processor. All those basically turned to liquid salad dressing (clearly I was doing something wrong). This, however, came out the correct consistency. My arm is a bit sore now, haha, and I'll have to use a more neutral oil next time. I used olive oil (as that's what I had on hand) and it came out a bit oily tasting. I added a bit more vinegar and mustard and that helped.
He said 150 ml of oil per each egg yolk. And he didn't use all of the oil either. He stopped pouring when he saw his mayo was done. And there was still about 10 mls oil left in the oil container. So he only used about 140 ml. Most other recipes call for 3/4 cup oil to each egg yolk. Metric cup measure is 250 ml. Three quarters is 187.5 ml - way too much oil for each egg yolk. This could be the reason why so many home-made mayonnaise fail. Gordon Ramsay uses 300 ml oil for 3 egg yolks. But Jamie Oliver gave the wrong amount of oil for his recipe - 500 ml for 2 egg yolks! Just this alone makes him a fraud in my eyes.
@@istudios225 Good catch. Eggs are variable in size, up to 30% between largest and smallest in my experience. Using eggs as a unit of weight or volume means you are going by eye, based on thickness, looks, whatever. True in many preparations that require eggs, not just mayo.
That's how my mom taught me (German here). For our homemade potato salad with mayo, a little bit (about a teaspoon) of sugar is added, plus diced onion. Tastes awesome. People are often amazed that I make the sauce from scratch, but it's really easy. First time I made it I was in elementary school, around 7 or 8 years old. The key is to have the ingredients at room temperature, and to add the oil slowly.
The problem with adding sugar is that the sugar crystals don't easily dissolve in oil or egg yolk. If you must sweeten it a little then try drizzling in a tiny bit of honey as you mix
@Pete M I was raised using granulated sugar and it seems to mix well. Now I am more likely to use honey or agave to sweeten. Agave is a bit sweeter and a thinner consistency and mixes well in dressings even if the ingredients are cold.
The mayonnaise worked! Honestly, this is the best recipe I have ever found, and honestly follow him in every step. I had a little trouble finding out how much 150ml were to ounces but it all came out just fine. Now I have some amazing mayonnaise to make a MEAN BLT for my husband this morning. Merci 😊
Thank you! My husband always wants mayo and I want to start making it for him to avoid some ingredients in the store bought versions. I know he will love this and so glad you didn't tell me I need to buy an immersion blender!
Merci enfin qq1 qu’il l’explique super simplement...j’en ai fait toute mon enfance...bref un jeu d’enfant. Je te suis depuis le début de la pandémie c’est vraiment top ce que tu fais
Stephane, you rock! Having multiple failed attempts behind me, I’ve resorted to buying mayonnaise. Maybe not any longer - just tried this recipe, and it worked flawlessly.
@ 2:52 ... My grandma was also saying that making a mayo on a stormy day, often the mayo "drop" meaning she will become more liquid... you do your mayo like me... the best of the best Thank you 🌹
This is, indeed, the real mayonnaise. Just a thought: those who grew up with store-bought mayo from a jar, might appreciate a bit more acid. Fresh lemon juice or vinegar for that familiar zing. Adding it at the very end of mixing will whiten the sauce slightly and it'll look more familiar. It might be wrong but sometimes what you grew up with stays with you :) I've made traditional Provencal mayo with extra virgin olive oil and it was proper, but I was just missing something. FWIW I am not criticizing the real recipe :)
@@everythingisaworkinprogres5729 Nope. dozens of versiones existed in the 18th century across France and Spain. No one knows Who invented mayonnaise...and it's quite disputed.
I’ve looked at so many recipes for homemade mayo that used ridiculous amounts of oil and ingredients ending up with 2 cups of it. Thank you for making a reasonable amount of mayonnaise for a family for 5-7 days. 🎉
Thank You so much! Following Your instruction, I made my own mayonnaise today. Of course, it's fantastic, but what I'm most amased with is that making an awesome sauce has turned out to be so easy and available to me! I believe I'll never buy mayonnaise again. :)
Marysia, I am so glad you tried that mayonnaise sauce. I keep telling everyone about how easy it is to make your own mayonnaise but most of the time people still think that because its French its going to be difficult. this mayo can be mixed with garlic for a garlic mayo. or even paprika powder to give to extra taste and color.
i just made this recipe...but, dropped the oil from 150 ml to 120 ml and it came out excellent..the flavor is amazing...used apple cider vinegar and dijon mustard!! thank you
I agree with you. I started making homemade mayo a while ago using an immersion blender. I then saw this video and decided to try the manual method you show. I think it is easier... However, I prefer the taste with more vinegar though. Just my preference - so I guess mine isn't "French"...
Thanks for sharing this tried and true method. Many years ago I chanced across a small jar of mayo imported from France in a Trader Joe's. It was in a refrigerated section. Best store bought mayo I've ever had, head and shoulders above the many others I've tried. Sadly, I never was able to find it again. So I'm very grateful with you for sharing this recipe. That said, grapeseed and sunflower oil are highly inflammatory as they are loaded with Omega 6. A combination of high quality avocado oil and coconut oil would serve as a healthy, appropriate substitute. I keep my finished mayonnaise in a mason jar with a vacuum lid, it keeps much longer in the refrig that way.
Yeah it’s literally the same recipe everyone else uses. It’s not hard to make at all. The French mayo is made with cream and eggs. This is the Belgian way of making mayo
for 6 months to make mayonnaise with all the Strange tools that you Can find on amazon etc. The result was negative. Then I saw your video and I was able to do a fantastic sauce AT FIRST TIME! and the amazing thing is that every time it doesn't fail. thanx thanx thanx! Un saluto dall'Italia!
HI Marco Lucca thanks for watching and I am so glad to hear that I could help you make a mayonnaise. Mayonnaise is such a versatile sauce . no if you are in italy I will be going there next summer so if you have any tips on a good region or town in italy where I can try some food specialties let me know. thanks you :o)
Mayo is so easy to make. Dunno why people bother buying it in supermarkets. I haven't heard a chef telling you to put potassium sorbate and monosodium glutamate in a mayo...
Thank you for sharing yr lovely recipes but can we use a hand mixer in place of d wire whisk or it the whisk necessary to bring in everything beautifully as you do. You make everything look soooo simple. Keep smiling
I was petrified at looking at so so many recipes available only, while the real thing was so simple. Thank you! Can you also please give any tips on how to increase the shelf life, if that's possible.
Loved it! Thank you so very much. I am just so fascinated by french cuisine and loving your channel. Keep it coming, subscribed. Culinary art student from Pakistan.
@@henriklarsson8741 nice, would like to see their culinary skills on youtube too. pakistani cuisine is very interesting and unique in the world, from Tandoor ovens to dripping gulab jamuns, its one of its kind.
My mother taught me, real mayonnaise is: 1 egg yolk and nothing else other than oil, which you pour gently and slowly while you whisk. Only at the end, when almost done, you put a little salt (no pepper) an drops of lemon. That's all. You don't need the mustard beforehand to emulgate the solution, because the egg yolk would do that with the oil alone (But some people like mustard inside). For her, mayonnaise is only egg yolk and oil and a little bit of salt and drops of lemon. (Some like to put pepper and a very little ground fresh garlic, which I also like).
I am looking forward to trying your (I mean, Frances') recipe/ technique -because I am interested in removing sugar from my diet and store-bought actually contains sugar (crazy, isn't it). Because of your words and demonstration, I am confident that I will be making my mayonnaise from this point on. THANK YOU, from the bottom of my heart! Happy , HAPPY New Year! Bonnie
I actually manually made this mayo. Typically I use a stick blender, however after watching this video I did exactly this but I didn't let the egg sit long enough to reach room temperature which would have been ideal now that i see the difference. My mayo turned out great despite the texture difference that room temperature & fridge temperature eggs made. Other than that it turned out perfect, it only took about 12 minutes to make & I used Virgin cold pressed olive oil because i dont know any oils other than Olive oil that are clean food grade oils unlike canola which I will never use. In this mayo I added a bit of garlic & smoked paprika to this & next time white pepper versus black is more ideal for me. Personal preference. but this video couldn't have been simpler & I actually proud of myself for not resorting to technology to make mayo which I LOVE & the store bough cramps me so bad & really makes my IBS flare up, this version doesn't cause the oil quality is far superior & no hidden ingredients. Thanks for this video which was very encouraging :)
i have never subscribe you-tube channel before.This is the first time i subscribe your channel and really happy to learn the real way of making a food. and your accent is similar to one of our french chef....thank your for your real and true recipe. from Nepal now in Dubai....
After at least two failures behind me with other recipes, I decided to go for this. And I succeeded, thank you ever so much! 👌🏼 One question though, how much volume do you get out of this? About the same as the oil or more? Most of my recipes that contains mayonnaise says for instance 1 dl (i.e. 100 ml). We ate too much of it before I had the chance to measure it 😋
I just love cooking from French recipe books, you guys have the most beautiful national cuisine, so delicate. I also like your vid, have a question, though, should I season mayo at the beginning, since a lot of chefs use to say that it should be done at the very end? Thanks
Hi Wayne thanks for your comment. To be honest I have tried both and I did not notice much difference doing it at the beginning or the end. I am doing it at the beginning as it allows the salt to dissolve with the vinegar and mustard, but really its up to you.
I started with 2 egg yolk plus 1 tsp of Dijon mustard and oil at very low speed wisk. It was great and I added 1 cup of oil drop by drop and it was great thick mayo. But then I added 1 tbsp of White distilled vinegar that when it kind of split and become watery. Any suggestions!
Wow! The recipe actually works and it's so straightforward. For a while, I've been thinking to make this but didn't get around to it even though I regularly make things that generally are more of a hassle to make. I didn't have exactly the same ingredients so substituted olive for the vegetable oil and apple cider for the white wine vinegar. The colour is so yellow compared to commercial mayonnaise because of the egg yolk, mustard and olive oil, and it tasted good though a bit eggy, to begin with. I checked also the Jamie Oliver recipe which is simple to follow but I prefer this. This chef has a nicer voice than Jamie Oliver :)
I recently learned that this can be done in a narrow deep container with an immersion blender! Everything in the cup, no slow pouring, and voila!!! 15 seconds and you have 1 1/2 cups of mayonnaise!!!
That's awesome. I believe it too, you can add the oil much faster than I used to think. The old french masters just pour it in so fast going against everything I first learned! Good tip!
yes aaand no, i make "alioli" (it's like normal mayo.. oil, egg yolk, salt, vinagre or lemon juice and one or two garlic clovers) by hand on a mortar (i don't like using a whisk since i want to destroy the clover as much as possible) and the result is ultra thick. to the point i can turn the mortar upside down and the pestle will be stuck inside for a few seconds before starting to drop slowly if you do it with an immersion blender it ends up being super runnier
I make my mayonnaise in just a few seconds, using the narrow deep container that is usually bought with the immersion blender. 1) 1 or 2 whole eggs in the bottom of the container (yes, I mean the yokes together with the whites: 1 egg for light and 2 for thicker mayonnaise); 2) Place the immersion blender deeply inside the container, pressing the whole eggs; 3) Add 2 to 5 full tablespoons of white wine vinegar (according to your liking for sour taste); 4) Add 2 tea spoons of mustard (Dijon is the best); 5) Add 1 flat coffee spoon of white sugar; 6) Add a pinch of salt and ground black pepper to taste; 7) Now fill the container almost to the top with a mixture fifty/fifty of olive oil & maize or sunflower oil (not soy oil); 8) Turn on the immersion blender and move it from bottom to top and vice-versa, as often as needed until obtaining an homogeneous yellow mixture = a generous quantity of mayonnaise is fully ready!!! For mayonnaise as a special refinement to accompany boiled seafood, add a few drops of tomato sauce or even Ketchup before starting moving the mixer. The mixture turns a pink color which nicely matches the seafood. My grandmother used to say that the eyes eat before the mouth...
Thank you for posting. This looks like something I'll have to try this week. 2 questions: 1) How long does it keep in the refrigerator? and 2) What about the safety of raw egg yolk? Do you ever heat it as you would for Hollandaise? Thanks.
Hi there, anything with raw eggs usually has to be used on the day. you can keep it in the fridge during the day you are going to use it but nothing more. thanks for watching
@@galupasDo you vacuum seal the mayo everytime after you use it? How long do you think it would last in the refrigerator? If you must consume it right away with no left over food with it, then how can you make potato salad, macaroni salad, do you throw out the left over food that you made with it ?
@@sandraolsen6596 You can vacuum seal all of your left over salads and then refrigerate them. Due to the vinegar in the mustard, it raises the ph level and it is that, that makes it last a lot longer.
Good recipe. Does it’s origin matter? Don’t think so! As long it tastes great. So you need to be in a good mood to make it? Not sure, maybe a bad mood means you will whisk it harder!!!
@Lashiv b There's no such place called "Mayunisha" in India, go and look for Mahón in the island of Menorca in southern Spain that's where this thing was made for the first time.. "Mayunisha" for fuck sake..
@@ggl2947 I don't know how you got away with that! Every time I try to post with the f word, youtube refuses it and threatens me with eternal banishment...
Merci Stephen pour la recette, elle est sortie excellente ! Ma question est de savoir combien de temps pouvez-vous le conserver au réfrigérateur, merci beaucoup encore, vous êtes le meilleur!
As I slide down a culinary rabbit hole cooking my way through isolation. Life gets sweeter while our social life bitters. Wine, eggs and a spatula are my new family. Every day I have breakfast at Tiffany's. Thanks!
Remember like any sauce it depends what you are eating it with of how you make it. virtually every sauce has variations. Lemon goes well, as does varying the vinegar content. For some dishes I would reduce the mustard quantity (fish & some salads) for others I would use wholegrain mustard or even on a few occasions I've used English mustard (if you want it more fiery) a lot of the polish mustards work well also as they are very mild.
I followed this blueprint using extra virgin olive oil and wow, it really works! Came out just like in the video! Delicious taste and texture. Thank you for sharing this!
Which oil was used traditionally in northern France? Industrially processed oils are no more than 70 years old so what was used to make mayonnaise before WW2?
Olive oil and oil from sunflower seeds have been in use for thousands of years, and I guess that some other varieties have been in use for a long time. Linseed oil is in the list of traditional victuals in Austria.
I get quick and excellent results with whole egg and a hand blender, it takes no more than 1 minute! Try this! But there is a trick at the end: Put ingredients in this order into the blender's vase: 2 or 3 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon sugar (stir just for a second, to let salt and sugar begin to dissolve in the juice - a water-based medium) 200 to 250 cc sunflower oil (yes, all of it, at once, no "slowly adding" anything) I prefer 200 cc 1 teaspoon mustard 1 whole egg The egg falls to the bottom. Sink the hand blender (turned off) until the bottom of the vase. The egg will be "trapped" inside the blender' s head. The trick is: Turn the blender ON and DON'T MOVE IT AT ALL for like 20 to 30 seconds. The mayo will form in the bottom of the vase until it gets so stiff it just stops moving around. You'll have lots of oil above it, don't worry. You just don't move until the mayo in the bottom stops moving. Then gently and slowly begin to move the blender (still running!) up and down until all the oil has turned into mayo, which should take other 30 to 60 seconds. These movements are the equivalent of the "add oil very slowly" you see in every mayo recipe. It's not easy to explain for me, but actually doing it is very easy, fast, straightforward and you get a great mayonnaise, "true" or not, I don't care: people loves it. I like to take it to the table with a teaspoon vertically "nailed" into the mayo to show that it's so consistent that the spoon won't fall. (Please help me improve my english, tell me anything I should change in this text to make it correct and easy to understand, thank you!)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Did it! Finally! I've followed so many recipes and it just never tasted right. This was perfect. The 150ml oil to one egg yolk was EXACTLY what I needed to know.
glad to see it was helpful for you you can enjoy french mayo anytime now . it’s a good base to use and then add lots of other things like the famous coctktail sauce for prawns 😀👨🏻🍳
I can’t wait to try it tonight!! All the RUclips video method I’ve tried use an immersion blender and it never tastes good
I am a hotel management student , we were taught the same way and while i practice i watch your videos .
thank you buddy
HI Aagni its that great to hear. i hope you will find some useful video on this channel. an please if there is anything you need to see just ask for it and I will try to fit it in.
Bro what mustard he's using?
@@nikhilgolla4457 Dijon
@@FrenchCookingAcademy Stephen my congrats, I have been failing Mayo and hollandaise for 3 years until Yesterday night i made It and its Amazing. One curiosity why Gordon Ramsey Is so convinced when he says that salt only at the end as It destroy the yolks? Cant understand, anyway you the man thanks again
Plzzzz sppot me
"If you're in a bad mood it will influence your mayonnaise"
Life lesson there
True for all cooking!
@@alisonwhite4566 True for everything you create. I make guitars..........I won't work on one unless I am in a good mood.
When women have their period, they can’t make a mayonnaise
this is true for painting as well. conversely, I'd say if you're in a bad mood you should clean: channel that anger
Same for bread 😂
I had a stray egg yolk and decided to make mayonnaise for the first time ever. But I changed to ground white pepper, added a tiny touch of garlic powder and a pinch of white sugar. Came out great! You've changed my life for the better! Thank you for your French mayonnaise video!
that’s great to hear mayonnaise is so versatile and it’s easy to make it yours with all kind of flavours . add a few drops of lemon juice if you want it whiter in color
I tried for 6 months to make mayonnaise with all the Strange tools that you Can find on amazon etc. The result was negative. Then I saw your video and I was able to do a fantastic sauce AT FIRST TIME! and the amazing thing is that every time it doesn't fail. thanx thanx thanx! Un saluto dall'Italia!
marco lucca Should have bought a stick blender. Worked the time I tried it. Done in less than 3 minutes total time.
Blenders work well for making mayonnaise. Put all ingredients into the blender, turn it on and dribble in the oil. You will have mayonnaise in seconds.
I prefer an oil that does not have its own strong flavor. Because we get so much Omega 6 oil in our diet, I think a good choice is olive oil that has been run through a charcoal filter to remover the taste.
@@davida9913 Why buy olive oil to just remove the taste? Why not just buy sunflower oil?
@@davida9913 Olive oil is a very bad choice its too flavorful. In France we usually go with sunflower as it's blend. And then you can more easily turn your mayonnaise into aïoli or tartare
@@homasas4837 back when french mayonnaise was invented I doubt they had seed oils.
It was Olive Oil or Lard (or possibly ghee, but was ghee part of French cuisine? I know butter was a huge part of it.) Honestly though lard might be the wave, it should congeal a lot more creamy and thick
This Mayo came out wonderful! I'm DONE buying it at the supermarket. This taste Wonderful! Merci Stephan!
Hahaha…how did that work out for you?
It's funny, I learnt to make mayonnaise in a hotel management course I was doing in 1973 when I was 18. But it was only 10 or 15 years ago that I started making it again. In those days everyone copied the French and mayo, hollandaise, Béarnaise etc were pretty well the only sauces taught, and this was one of the easier ones to do.
I like the Tasmanian tea-towel you are using, it takes me back to when I was living there. Love your Channel as I always learn so much and ignites my passion for cooking again., thanks.
Sabot, if you haven't already check out Jean Pierre's Cooking Channel. He's a master French chef with over 50 years experience.
Used this to make my first ever mayonnaise tonight. Added a few cloves of roasted garlic at the end, and a touch of cayenne. Easy and tasty.
That’ no longer a mayonnaise, it is aioli sauce😱
@@lizdavies264 Actually a real aioli has no egg yolk, simply finely pureed garlic and oil. Mayonnaise is simply a shortcut to get a strong emulsion going quickly.
My mother used to make mayo using this exact same recipe only she used a blender. It's inexpensive, and delicious. Thanks for a simple, clear and effective method. I've subbed.
Turned out and only measured the oil. How amazing. Have used a blender & sometimes it works, sometimes not, but have learned to let it chill & try blending it again. Now that I have a simpler recipe, will stick to this. Merci.
I use extra light organic virgin olive oil, and my mayonnaise always turns out so great! No bitterness and color is very rich, and beautiful.
Correct, so do I.
Would you say you use about the same amount of vinegar as the chef in the video? What kind of vinegar do you use?
@@Ryan-ul8yf I use lemon juice, maybe a tablespoon; but you can use less- 2tsp. I prefer the tanginess of lemon juice. If you want to use vinegar, I would use a white wine, or a champagne vinegar (the amount the chef used). Hope I helped! Good luck!😊
@@piapadmore430 indeed, thank you!
I can't believe it! I have made mayonnaise several times, and
hand whisked is the easiest method. 😃 Far more forgiving. Thanks for guiding me out of my comfort zone.
Oh my goodness! I just made your mayonnaise recipe and I’m so happy how it turned out. I used avocado oil and it is perfect. Better than my mother used to make in my birth country. Thank you. 😊
How was she doing ?
@@rickross5421 I’m guessing she used some kind of vegetable oil and a tiny bit of regular mustard because it was very pale but still tasted great. That was many years ago in Czechoslovakia. She is 95 now and not making any mayonnaise now
@@Daughter-OfTheKING oh yeah i get it 95 is not an age to whip mayonnaise ahah ! Mine used to do it with dijon mustard but "mi-forte" (=half-strong) and a 4 oil mix commonly sold in France. But for real, mustard does everything in Mayonnaise. You can try different vinegars too it gives a different taste. xeres, balsamic (?), red whine, white vinegar , etc ...
@@Daughter-OfTheKING She used ot to do a Mayonnaise every week-end because we used to eat horse meat tartare style with french fries and a side of mayo. Or during summers : tomatoes cut and coated in mayo
@@rickross5421 I use apple cider vinegar or lemon juice and sometimes toss in a very small Clove of garlic in it. It’s amazing on fresh sliced tomatoes.
I know this recipe since I was 10 years old,I started with cooked eggs,use only yolk ,and the same slowly adding oil to it ,but I used Woden spoon ,and add as much mustard you like but don't add more then 2 tea spoon,it's simple and easy I always make my own mayonnaise 😍 greeting from Hungary
@D Anemon Safer. Not everyone got time to go out and buy pasteurized eggs everyday. Par boiling or precooking the egg first will make it safer to consume especially for old people and young children.
This is the only homemade mayo recipe that has worked for me after trying so many using the stick blender, regular blender, food processor. All those basically turned to liquid salad dressing (clearly I was doing something wrong).
This, however, came out the correct consistency. My arm is a bit sore now, haha, and I'll have to use a more neutral oil next time. I used olive oil (as that's what I had on hand) and it came out a bit oily tasting. I added a bit more vinegar and mustard and that helped.
I learned it this way but I've had good results with a simple hand mixer
He said 150 ml of oil per each egg yolk. And he didn't use all of the oil either. He stopped pouring when he saw his mayo was done. And there was still about 10 mls oil left in the oil container. So he only used about 140 ml. Most other recipes call for 3/4 cup oil to each egg yolk. Metric cup measure is 250 ml. Three quarters is 187.5 ml - way too much oil for each egg yolk. This could be the reason why so many home-made mayonnaise fail. Gordon Ramsay uses 300 ml oil for 3 egg yolks. But Jamie Oliver gave the wrong amount of oil for his recipe - 500 ml for 2 egg yolks! Just this alone makes him a fraud in my eyes.
@@istudios225 Good catch. Eggs are variable in size, up to 30% between largest and smallest in my experience. Using eggs as a unit of weight or volume means you are going by eye, based on thickness, looks, whatever. True in many preparations that require eggs, not just mayo.
Great recipe and method - I must say I just use an immersion blender and goblet and it works perfectly.
That's how my mom taught me (German here).
For our homemade potato salad with mayo, a little bit (about a teaspoon) of sugar is added, plus diced onion. Tastes awesome.
People are often amazed that I make the sauce from scratch, but it's really easy. First time I made it I was in elementary school, around 7 or 8 years old. The key is to have the ingredients at room temperature, and to add the oil slowly.
The problem with adding sugar is that the sugar crystals don't easily dissolve in oil or egg yolk. If you must sweeten it a little then try drizzling in a tiny bit of honey as you mix
silverscale: do you also add mustard or just the sugar & onion?
@Pete M I was raised using granulated sugar and it seems to mix well. Now I am more likely to use honey or agave to sweeten. Agave is a bit sweeter and a thinner consistency and mixes well in dressings even if the ingredients are cold.
Best mayonnaise recipe I’ve ever made! So simple. Thank I you!
The mayonnaise worked! Honestly, this is the best recipe I have ever found, and honestly follow him in every step. I had a little trouble finding out how much 150ml were to ounces but it all came out just fine. Now I have some amazing mayonnaise to make a MEAN BLT for my husband this morning. Merci 😊
I had a fail yesterday from a different recipe but this recipe worked for me and tastes amazing!!!
Just made it and found it as a pretty good mayo even out of chip ingredients. And it's amazingly thick! Great recipe!
Thank you! My husband always wants mayo and I want to start making it for him to avoid some ingredients in the store bought versions. I know he will love this and so glad you didn't tell me I need to buy an immersion blender!
Thank you! I love everything French! Greetings from Virginia, USA
As opposed to Virginia, Belgium?
Merci enfin qq1 qu’il l’explique super simplement...j’en ai fait toute mon enfance...bref un jeu d’enfant. Je te suis depuis le début de la pandémie c’est vraiment top ce que tu fais
Stephane, you rock! Having multiple failed attempts behind me, I’ve resorted to buying mayonnaise. Maybe not any longer - just tried this recipe, and it worked flawlessly.
Thank you for making the video in English! Your English is very good, by the way!
Since you taught me I'm doing it on a regular basis. I did it today. 😘
Thank you!
@ 2:52 ... My grandma was also saying that making a mayo on a stormy day, often the mayo "drop" meaning she will become more liquid... you do your mayo like me... the best of the best Thank you 🌹
The way you made it, was so fast and it emulsified so quickly! I must try this. You have to be in a good mood and have the right accent! :-)
Ha ha! Cute response!
I loved it. I made it today with your instructions.What a difference,ThankYou so much.
This is, indeed, the real mayonnaise. Just a thought: those who grew up with store-bought mayo from a jar, might appreciate a bit more acid. Fresh lemon juice or vinegar for that familiar zing. Adding it at the very end of mixing will whiten the sauce slightly and it'll look more familiar. It might be wrong but sometimes what you grew up with stays with you :) I've made traditional Provencal mayo with extra virgin olive oil and it was proper, but I was just missing something. FWIW I am not criticizing the real recipe :)
This is not "real" mayo.
This is his French version.
@@johnchase4408 Oh yes obviously "mayonnaise" is a german word.
I don't even understand why he adds "French" next to "mayonnaise" by the way.
@@johnchase4408 Mayonnaise was invented by a French chef.
@@everythingisaworkinprogres5729 Nope. dozens of versiones existed in the 18th century across France and Spain. No one knows Who invented mayonnaise...and it's quite disputed.
That mustard might give the Zip you're looking for
I’ve looked at so many recipes for homemade mayo that used ridiculous amounts of oil and ingredients ending up with 2 cups of it. Thank you for making a reasonable amount of mayonnaise for a family for 5-7 days. 🎉
Thank You so much! Following Your instruction, I made my own mayonnaise today. Of course, it's fantastic, but what I'm most amased with is that making an awesome sauce has turned out to be so easy and available to me! I believe I'll never buy mayonnaise again. :)
Marysia, I am so glad you tried that mayonnaise sauce. I keep telling everyone about how easy it is to make your own mayonnaise but most of the time people still think that because its French its going to be difficult. this mayo can be mixed with garlic for a garlic mayo. or even paprika powder to give to extra taste and color.
I surely will try these out :) Greetings from Poland!
This is truly old school like my dad used to make it when I was a kid. Many thanks for sharing.
pleasure
So you have learned me why I must not bother buying mayo at the markets!!! This is always perfect creamy and healthy❤❤❤
"you have learned me"
* You have *taught* me. You learn by being taught.
i just made this recipe...but, dropped the oil from 150 ml to 120 ml and it came out excellent..the flavor is amazing...used apple cider vinegar and dijon mustard!! thank you
mayonnaise from scratch is always great
Those of us on Keto diet would make an oil substitution because veg, canola and corn oils are all GMO now.
Brilliant ! You make french cooking sound so easy and practical. Compliments :-)
Did it your way. Perfect! In the past when I used an electric blender I spent an hour and it was a disaster. Good job!
Use a food processor, it works a lot better
I agree with you. I started making homemade mayo a while ago using an immersion blender. I then saw this video and decided to try the manual method you show. I think it is easier... However, I prefer the taste with more vinegar though. Just my preference - so I guess mine isn't "French"...
David K What do you mean? It all depends on one’s taste. The result makes a French mayonnaise still.
Just watched , just made , will never buy shop bought again , amazing Thanks.
Thanks for sharing this tried and true method. Many years ago I chanced across a small jar of mayo imported from France in a Trader Joe's. It was in a refrigerated section. Best store bought mayo I've ever had, head and shoulders above the many others I've tried. Sadly, I never was able to find it again. So I'm very grateful with you for sharing this recipe.
That said, grapeseed and sunflower oil are highly inflammatory as they are loaded with Omega 6. A combination of high quality avocado oil and coconut oil would serve as a healthy, appropriate substitute. I keep my finished mayonnaise in a mason jar with a vacuum lid, it keeps much longer in the refrig that way.
I made it today, came out excellent. Thank you for sharing a wonderful recipe with us.🙏🏼
thanks a lot for trying mayonnaise goes well with sandwiches with roast chicken lettuce and tomatoes. ( thats what we do in france)
This guy really knows what he’s doing 👏🏻
Yeah it’s literally the same recipe everyone else uses. It’s not hard to make at all. The French mayo is made with cream and eggs. This is the Belgian way of making mayo
for 6 months to make mayonnaise with all the Strange tools that you Can find on amazon etc. The result was negative. Then I saw your video and I was able to do a fantastic sauce AT FIRST TIME! and the amazing thing is that every time it doesn't fail. thanx thanx thanx! Un saluto dall'Italia!
HI Marco Lucca thanks for watching and I am so glad to hear that I could help you make a mayonnaise. Mayonnaise is such a versatile sauce . no if you are in italy I will be going there next summer so if you have any tips on a good region or town in italy where I can try some food specialties let me know. thanks you :o)
Mayo is so easy to make. Dunno why people bother buying it in supermarkets. I haven't heard a chef telling you to put potassium sorbate and monosodium glutamate in a mayo...
@@fredfable5655 Dude, it's the internet. He's not writing a thesis. Chill.
Is respect...to the rest of the world.Including you and me, dude..
@@fredfable5655 Oh get off your high horse. Are you that insecure to be looking for respect in a youtube comment section?
Why are you bitching about his writing, when you can't even put together one proper sentence. Your sentences are incredibly flawed.
Fred Fable Really? What kind of response is this?
Thank you for sharing yr lovely recipes but can we use a hand mixer in place of d wire whisk or it the whisk necessary to bring in everything beautifully as you do. You make everything look soooo simple. Keep smiling
Where did the people who dislike this video come from??? Its impossible to not appreciate this
world is full of grumpy people who dislike everything
A Vegan fascist might be your answer.
I was petrified at looking at so so many recipes available only, while the real thing was so simple. Thank you! Can you also please give any tips on how to increase the shelf life, if that's possible.
Loved it! Thank you so very much. I am just so fascinated by french cuisine and loving your channel. Keep it coming, subscribed.
Culinary art student from Pakistan.
Pakistan has a Culinary art school ?
@@BestNameInTheWholeWorld Yes, there are a few. Mine being COTHM (College of Tourism and Hospitality Management.
@@henriklarsson8741 nice, would like to see their culinary skills on youtube too. pakistani cuisine is very interesting and unique in the world, from Tandoor ovens to dripping gulab jamuns, its one of its kind.
It’s amazing. I never knew mayo was made from egg yokes and oil. Looks terrific. I will try it.
very easy to make 🙂
My mind is blown - you make it looks so simple
Production of this channel has come on leaps and bounds
love it when french men speak english... the Mayonnaise looks also good :)
:o)
Nico Ben
Are you looking for Mayonnaise or something else. Seriously, it’s girls like you
that give women a bad name. Please go to a dating website.
Nico Ben Too bad they're all a bunch of cowardly femmes: women invented soccer while the men were in the kitchen cooking lol
Hello please don’t blame soccer on women. Mother of 4 giant ass-kicking sons
who play FOOTBALL 🏈 NOT FOOT-FAIRIES!
Nico Ben nothing is sexier than a French accent
French cooking was always great.thanks!
My mother taught me, real mayonnaise is: 1 egg yolk and nothing else other than oil, which you pour gently and slowly while you whisk. Only at the end, when almost done, you put a little salt (no pepper) an drops of lemon. That's all. You don't need the mustard beforehand to emulgate the solution, because the egg yolk would do that with the oil alone (But some people like mustard inside). For her, mayonnaise is only egg yolk and oil and a little bit of salt and drops of lemon. (Some like to put pepper and a very little ground fresh garlic, which I also like).
heinzbruno1 Your mother’s recipe is also very good one. Try this one and then you will have two ways to make a good mayonnaise. Bye.
White pepper
That’s the way my mum taught me
The belgians put lemmon in it. The french and dutch do it with mustard.
@@wilhorstman59 Variety is the spice of life. So many 'proper' recipes to enjoy!
I am looking forward to trying your (I mean, Frances') recipe/ technique -because I am interested in removing sugar from my diet and store-bought actually contains sugar (crazy, isn't it). Because of your words and demonstration, I am confident that I will be making my mayonnaise from this point on. THANK YOU, from the bottom of my heart! Happy , HAPPY New Year! Bonnie
When we were kids my father would make French mayonnaise, was it ever better than regular mayo.
Any kind of oil will work ? Cottonseed oil, motor oil, whatever you have laying around, right ?
Motor oil will be best. 😆
Now, I want tender sliced slightly crusty bread, fresh sliced tomatoes, baby lettuces and thin slices of Vidalia onion. Heavenly.
Yum!
First ingredient… a good mood. ✅
Thank you very much, a real recipe at last...
I just did it. Wonderful recipe. So simple and delicious. Might spell the end of bottled mayonnaise for this commenter.
I've made this so many times now using measuring spoons, that I am now ready to graduate to eye-balling it.
LOL
Thank you!
It's so nice to know you're in a good mood.😍💜
Fiz essa receita semanas atrás e ficou uma delícia. Hoje vim relembrar de como fazê-la, pois estou indo repetir essa experiência. Recomendo!
Wow!!! Why have I been wasting money on mayonnaise?!? This really is so simple, thanks Stephane!
I actually manually made this mayo. Typically I use a stick blender, however after watching this video I did exactly this but I didn't let the egg sit long enough to reach room temperature which would have been ideal now that i see the difference. My mayo turned out great despite the texture difference that room temperature & fridge temperature eggs made. Other than that it turned out perfect, it only took about 12 minutes to make & I used Virgin cold pressed olive oil because i dont know any oils other than Olive oil that are clean food grade oils unlike canola which I will never use. In this mayo I added a bit of garlic & smoked paprika to this & next time white pepper versus black is more ideal for me. Personal preference. but this video couldn't have been simpler & I actually proud of myself for not resorting to technology to make mayo which I LOVE & the store bough cramps me so bad & really makes my IBS flare up, this version doesn't cause the oil quality is far superior & no hidden ingredients. Thanks for this video which was very encouraging :)
i have never subscribe you-tube channel before.This is the first time i subscribe your channel and really happy to learn the real way of making a food. and your accent is similar to one of our french chef....thank your for your real and true recipe. from Nepal now in Dubai....
well I am feel really proud you choose that channel and that is motivating me to make more videos so we can all enjoy some good food
This is the REAL way of making a French Mayonnaise
The French Cooking Acade
Which oil did u use sir?? But oil is too muchnaa?
+Divya Sri for the mayonnaise i usually use peanut or sunflower oil. you can call me stephane
😛okay stephaney but oil is soo much become fat I think lil bit enough
Divya Sri don't eat so much and you won't get fat. Don't they have portion control where you come from.
I have tried your recipe everyone loved it thanks for sharing
After at least two failures behind me with other recipes, I decided to go for this. And I succeeded, thank you ever so much! 👌🏼
One question though, how much volume do you get out of this? About the same as the oil or more? Most of my recipes that contains mayonnaise says for instance 1 dl (i.e. 100 ml). We ate too much of it before I had the chance to measure it 😋
thank you hun. I just got a stick mixer. cannot wait to make this
I just love cooking from French recipe books, you guys have the most beautiful national cuisine, so delicate. I also like your vid, have a question, though, should I season mayo at the beginning, since a lot of chefs use to say that it should be done at the very end? Thanks
Hi Wayne thanks for your comment. To be honest I have tried both and I did not notice much difference doing it at the beginning or the end. I am doing it at the beginning as it allows the salt to dissolve with the vinegar and mustard, but really its up to you.
Wayne Rooney
The French learned everything they know about cooking from the Italians. Then just made it more delicate and feminine.
I started with 2 egg yolk plus 1 tsp of Dijon mustard and oil at very low speed wisk. It was great and I added 1 cup of oil drop by drop and it was great thick mayo. But then I added 1 tbsp of White distilled vinegar that when it kind of split and become watery. Any suggestions!
That shouldn't happen...
Wow! The recipe actually works and it's so straightforward. For a while, I've been thinking to make this but didn't get around to it even though I regularly make things that generally are more of a hassle to make. I didn't have exactly the same ingredients so substituted olive for the vegetable oil and apple cider for the white wine vinegar. The colour is so yellow compared to commercial mayonnaise because of the egg yolk, mustard and olive oil, and it tasted good though a bit eggy, to begin with.
I checked also the Jamie Oliver recipe which is simple to follow but I prefer this. This chef has a nicer voice than Jamie Oliver :)
Excellent demonstration. Easy! You are a genius!
The trick is: stick to the classics. ignore all the post-modern bullsh*t. Merci Stéphane, t'es magnifique!
Ignoring new recipes is just as plain stupid as ignoring the original recipe.
Be smart. Know them all and use the one that best fit your recipe.
Wow thanks bro..you explain it so well I can't believe how easy it is
I recently learned that this can be done in a narrow deep container with an immersion blender! Everything in the cup, no slow pouring, and voila!!! 15 seconds and you have 1 1/2 cups of mayonnaise!!!
That's awesome. I believe it too, you can add the oil much faster than I used to think. The old french masters just pour it in so fast going against everything I first learned! Good tip!
yes aaand no, i make "alioli" (it's like normal mayo.. oil, egg yolk, salt, vinagre or lemon juice and one or two garlic clovers) by hand on a mortar (i don't like using a whisk since i want to destroy the clover as much as possible) and the result is ultra thick. to the point i can turn the mortar upside down and the pestle will be stuck inside for a few seconds before starting to drop slowly
if you do it with an immersion blender it ends up being super runnier
I make my mayonnaise in just a few seconds, using the narrow deep container that is usually bought with the immersion blender. 1) 1 or 2 whole eggs in the bottom of the container (yes, I mean the yokes together with the whites: 1 egg for light and 2 for thicker mayonnaise); 2) Place the immersion blender deeply inside the container, pressing the whole eggs; 3) Add 2 to 5 full tablespoons of white wine vinegar (according to your liking for sour taste); 4) Add 2 tea spoons of mustard (Dijon is the best); 5) Add 1 flat coffee spoon of white sugar; 6) Add a pinch of salt and ground black pepper to taste; 7) Now fill the container almost to the top with a mixture fifty/fifty of olive oil & maize or sunflower oil (not soy oil); 8) Turn on the immersion blender and move it from bottom to top and vice-versa, as often as needed until obtaining an homogeneous yellow mixture = a generous quantity of mayonnaise is fully ready!!! For mayonnaise as a special refinement to accompany boiled seafood, add a few drops of tomato sauce or even Ketchup before starting moving the mixer. The mixture turns a pink color which nicely matches the seafood. My grandmother used to say that the eyes eat before the mouth...
Thank you for posting. This looks like something I'll have to try this week.
2 questions: 1) How long does it keep in the refrigerator? and 2) What about the safety of raw egg yolk? Do you ever heat it as you would for Hollandaise?
Thanks.
Hi there, anything with raw eggs usually has to be used on the day. you can keep it in the fridge during the day you are going to use it but nothing more. thanks for watching
Thanks. I was going to ask this.
If you vacuum seal it, it last a very long time.
@@galupasDo you vacuum seal the mayo everytime after you use it? How long do you think it would last in the refrigerator? If you must consume it right away with no left over food with it, then how can you make potato salad, macaroni salad, do you throw out the left over food that you made with it ?
@@sandraolsen6596 You can vacuum seal all of your left over salads and then refrigerate them. Due to the vinegar in the mustard, it raises the ph level and it is that, that makes it last a lot longer.
1 egg yolk
a pinch of salt
pepper
a few drops of vinegar
mustard
mix them up
then add oil 150ml per egg yolk
@Evan K avocado oil if you prefer
What kind of mustard . I dont have french mustard
@Evan K Sunflower, or Peanut oil is what they typically use in France.
Can you use olive oil?
@@yyy6223....yes
This looks good! How long would this last in the fridge?
This sauce is originally from Spain, a town called Mahon and in Spanish it's called mahonesa
Paella is actually from the Moors, which was your first encounter with rice.
Good recipe. Does it’s origin matter? Don’t think so! As long it tastes great. So you need to be in a good mood to make it? Not sure, maybe a bad mood means you will whisk it harder!!!
@Lashiv b There's no such place called "Mayunisha" in India, go and look for Mahón in the island of Menorca in southern Spain that's where this thing was made for the first time.. "Mayunisha" for fuck sake..
@@Antilluminatiwrong. The moors didn't create paella but another dish similar to a bowl of shit.
@@ggl2947 I don't know how you got away with that! Every time I try to post with the f word, youtube refuses it and threatens me with eternal banishment...
Merci Stephen pour la recette, elle est sortie excellente ! Ma question est de savoir combien de temps pouvez-vous le conserver au réfrigérateur, merci beaucoup encore, vous êtes le meilleur!
Tried over 5recipes..failed.Thank you,this one worked for me.Merci beaucoup .
Thanks for the feedback
that's great I didn't know we can make it home.., and I really luv French recipes but most of the channels are in French ..glad found us channel
As I slide down a culinary rabbit hole cooking my way through isolation. Life gets sweeter while our social life bitters. Wine, eggs and a spatula are my new family. Every day I have breakfast at Tiffany's. Thanks!
Wow, real fab. Simple and quick.
Remember like any sauce it depends what you are eating it with of how you make it. virtually every sauce has variations. Lemon goes well, as does varying the vinegar content. For some dishes I would reduce the mustard quantity (fish & some salads) for others I would use wholegrain mustard or even on a few occasions I've used English mustard (if you want it more fiery) a lot of the polish mustards work well also as they are very mild.
I followed this blueprint using extra virgin olive oil and wow, it really works! Came out just like in the video! Delicious taste and texture. Thank you for sharing this!
My Papa used to make mayonnaise like this many decades ago.
Thank you for showing us the true method. From the colour of the oil, are you using vegetable oil? Surely extra virgin olive oil is the best?
I’m just here for the accent ....and the mayo 😅
Perhaps the accent is one of the missing ingredients in the US videos?
His wife will be happy to hear you like his accent.
because you haven't had the french mayo
@@KyAl2 🤣🤣🤣
@@davidsanchez-cortes2665 Spanish do that...look the stats mate!!!
Not as intimidating as I thought.
Love the simplicity.
Definitely must make this.
Which oil was used traditionally in northern France? Industrially processed oils are no more than 70 years old so what was used to make mayonnaise before WW2?
Olive oil and oil from sunflower seeds have been in use for thousands of years, and I guess that some other varieties have been in use for a long time. Linseed oil is in the list of traditional victuals in Austria.
Olive oil...it is even mentioned in the bible..
Thank you for your recipe. Would you be so kind as to tell me what kind of oil you used.
I get quick and excellent results with whole egg and a hand blender, it takes no more than 1 minute! Try this! But there is a trick at the end:
Put ingredients in this order into the blender's vase:
2 or 3 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
(stir just for a second, to let salt and sugar begin to dissolve in the juice - a water-based medium)
200 to 250 cc sunflower oil (yes, all of it, at once, no "slowly adding" anything) I prefer 200 cc
1 teaspoon mustard
1 whole egg
The egg falls to the bottom. Sink the hand blender (turned off) until the bottom of the vase. The egg will be "trapped" inside the blender' s head.
The trick is: Turn the blender ON and DON'T MOVE IT AT ALL for like 20 to 30 seconds. The mayo will form in the bottom of the vase until it gets so stiff it just stops moving around. You'll have lots of oil above it, don't worry. You just don't move until the mayo in the bottom stops moving. Then gently and slowly begin to move the blender (still running!) up and down until all the oil has turned into mayo, which should take other 30 to 60 seconds. These movements are the equivalent of the "add oil very slowly" you see in every mayo recipe.
It's not easy to explain for me, but actually doing it is very easy, fast, straightforward and you get a great mayonnaise, "true" or not, I don't care: people loves it. I like to take it to the table with a teaspoon vertically "nailed" into the mayo to show that it's so consistent that the spoon won't fall.
(Please help me improve my english, tell me anything I should change in this text to make it correct and easy to understand, thank you!)
Too perfect.
Super.
Right to point very clear..
@@amudhakumar563 thank you!
Thank you I love it you made it so easy. It's was a little scary for me to do it I didn't dare,now Mayo of my own. Very appreciated .
I love this recipe, also love the way he says mayonnaise 😊
Mission4HomelessVets thanks I can't hear my accent but thanks for the compliment 😋
Many Americans say "man-ayz" instead of "mayon-ayz." It drives me crazy!
Mission4HomelessVets hii
no its main- ayz say it fast
Many thanks for your really clear explanation and demonstration. Your video on shortcrust pastry is also very good.
Neil Wallace thanks Neil I hope it will be useful and hopefully you can try the recipes. Happy easter