Mastering Mayonnaise | MasterChef Australia | MasterChef World
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- Опубликовано: 8 фев 2025
- In this educational clip of MasterChef Australia, learn the art of creating a simple and delicious homemade mayonnaise from scratch in this informative cooking tutorial. A renowned chef demonstrates the step-by-step process of achieving the perfect emulsion using a handy canister blender. With a blend of ingredients like mustard, whole eggs, sweet vinegar, and a pinch of salt, you'll witness the magic of emulsification that transforms these basic elements into a creamy and flavorful mayo. Discover valuable tips and techniques to achieve the ideal consistency and thickness, ensuring your mayo turns out smooth and velvety. Elevate your culinary skills with this easy-to-follow guide to crafting the perfect mayonnaise at home.
#HomemadeMayonnaise #CookingTutorial #Mayo
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The chef's double dip that makes it to whole new level.
Lies again? MLS NFL
Homeboy was boutta eat a spoonful of the mayo 😂😂
Only!?
Fresh is much better
1tbsp mustard
2whole egg
2tbsp sweet vinegar
pinch of salt
olive oil/vegtable oil
One BOTTLE of oil
Can we substitute olive/vegtable oil to palm oil?
@@ayesha31305256 I think it’s possible
How much oil does one use
Tried this method using my bullet blender..I used apple cider vinegar, and added a little lemon at the end. It was amazing! Ill never buy store mayo ever again :)
I’m with you I despise store bought mayonnaise
There’s a mayo in my oil
Your profile picture fits to your comment😂
Lol 😂
And a lot of wind in your sails😲😲😲😲
Cooking is blend of art and science..and i love cooking..
I love the wine drinking associated with cooking.
These people not knowing mayo is basically (emulsified) oil is fascinating. What’d u guys think it was made of? Milk?
Dara Wulan Ikr. The comments have been irritating me lol.
Making fun of someone not knowing something? You lot seem a fun bunch.
No. Bleach
@@stashatstake if you don't know that at this age. Then well...
α¢тυαℓℓу, уєѕ.
wow that is a lot of oil....I had no idea mayo needed that much!
8 fluid oz per egg yolk, I would imagine that the number goes up with the inclusion of the white as well.
It’s for thickening the mix. When you do it by hand, it is the same thig
much faty in good sauses ;)
Great for keto!
Mayonaise is primarily oil droplets emulsified in a watery phase. The proteins from the eggs help emulsify, the mustard and vinegar provide watery phase as well as flavour, but it's still mostly oil, usually something like 70-80% oil.
Sad thing is that I'm so used to store bought that I often prefer that, plus it lasts on the shelve. Sometimes I do make it myself though, with a stick blender, also using the whole egg. The great thing is that you can make it to taste.
Boris would be proud with this mayonez
overcontinental spy mayonez
It's not Slav way to make the mayonez... and stay cheekie breekie
iiiiiiiiIIIIIIIIIIIIIIZZZZZZZZZZZZZZZZZZZZZZZZZZZZZzzzzz boriS!!
Good to see another komrade here blyat
Worked beautifully. Thank you very much.
There is so much oil in that mayonaise that the US is trying to invade it!
Pyronico is that Gordon in undercover mission again? 🤔
Lmao my god man chill
Good one
That's a normal amount of oil for that amount of mayonaise, mayonaise is usually around 70-80% oil
😂
Now that I finally know what goes into making Mayonaise - eggs & oil; i should never feel bad incorporating it in my Keto diet, right? 😋😋😋
Mustard is great for flavour, but not necessarily for emulsification, the proteins in the egg (both yolk and white) do that, and in fact only a little drop of it has enough protein for a decent amount of mayonnaise (although the yolk also gives it a nice flavour as well). The reason most mayonaise splits is simply because there isn't enough watery phase for the oil to emulsify into, adding more egg, mustard, vinegar, lemon juice, just water, or anything else watery really, all solve that problem. Acidity from vinegar or lemon juice does help stabilise though, but even that shouldn't, strictly speaking, be necessary. Knowing this you can experiment with mayonaise, with even more freedom as to the flavour profile. Use a neutral oil, lime juice, and egg white, no mustard, maybe add some pineapple juice and coconut cream as well, a splash of rum even, and you have a nice tropical mayonaise.
which foods do you use your tropical mayonnaise into???
Just came after seeing Ramsey making mayonnaise with egg yolks only😂
Same lol
Hi
Guies its very simple
If u use 2 times oil and one time milk and add slowly slowly oil and add some salt and sugar and white vinegar or lemon juice
Its egg less mayo
Mayo will be most delious u ever experience
Saeed from pakistan
Hi , i follow your style , taste great , but once remove from refrigerated the next day , the mayonnaise is cold thick like stone , and turn back to liquid oil when defrost ? My refrigerated is 3•c cool , normal cooking oil and normal white vinegar . So may i know what i miss or mistaken ? Please correction me , Thanks x99
That's alright! You can just add a few teaspoons of boiling-water into it and blend it again. Or maybe never set the frozen mayo for defrosting.
The US Army would like to know your location.
"But that's cooking oil"
- Quote from a driver questioning and confused with just stop oil
Thanks for the short tips!
Wow! I can make my own mayonnaise now. Ty Chef.
Can any one help with I gredient names
@@Gkbuzzz eggs, (whole eggs used in the vid, but u can use only yolks too), oil, salt, vinegar, lemon zest(?) I hope it's called zest, the juice that comes out when u squeeze the lemon, and that's all xd don't store it more than a day or 2 days. A 1 whole egg is enough to make mayo that you can eat in 2 fast food meal if ur alone ^^
Same, I use to hate mayo but once I made my own I enjoy the taste
What's the kind of blender he's using? He says canister blender but that doesn't show up on Google as that thing. So any help would be appreciated!
Could you use lemon juice instead of vinegar? What about white wine (not a white wine vinegar, but actually drinkable white wine)?
He did say you could use lemon juice, though I imagine it wouldn't have a long shelf life. Actually, I don't know, it uses raw eggs, so maybe it doesn't really affect the shelf life 🤷.
@@dewim6768 I Think lemon juice might extend it's shelf life since the acid might pasturize the eggs. The vinegar might do the same, but i don't know for sure.
Thank You! ❤💯👌💫
Which type of oil is he using? Could not figure out if it is olive oil or something else
Just use any oil without taste.
Olive oil obv has taste and will transfer it to the mayo youre making.
Did he just add salt before the end huh I been watching Gordon Ramsey n says add salt in last so as not to break proteins down?
When I make mayo like this I add some more spices , fresh herbs, lemon juice, blend in some raw garlic from the start and mix in some yoghurt at the end.
Manny Calavera That sounds so good!
Thanks for the video.
What other emulsifier can I use?
The yolk itself does it all! Chickpea water, canola oil, cheese power, soy sauce/raw water, mustard oil or adding a couple teaspoons of boiling hot water, can also serve as some great substitutes.
Really helpful
Hello, I am your friend from Egypt and I like your content
How long will this mayo keep in the fridge?
Can you pasteurize it for using it later?
No, pasteurize before hand or your emulsion will break.
Is it healthy to use raw eggs and also can it be stored in fridge.
Yes nothing wrong with eating raw eggs (i wouldn't say healthy tho it is mayo after all). You can store it in the fridge but not for long
Since mayo is strong and potant, you don't eat a lot of it at the same time, so eating oil in that quantity won't hurt you at all. Same with the eggs
What kind of mustard that he used ???
I did not only add mustard paste and it became a liquid and failed to make a paste even i tried to blend it more. Why? Can anyone help in it.
Remove the mayo from the food processor. Put 1 egg and an egg yolk back into the food processor and start adding in the ruined mayo. It should thicken up
How many days can we keep it in the refrigerator and eat? Please let me know.^^~
About 3 days maximum
May be 5 days. I used egg whites .
2:29 and 3:24 chef uses the same finger
2:23-2:25, they cheated!!
Yes, that's what happens when you over blend. It becomes a smoothie.
Cause
Of heat....I think
How much oil? 1 cup?
Did they use olive oil????
Wht is the thing that he added before the eggs plz ?
Mustard
Can some1 post the procedure & recipe how he did it???....pretty please
The only part that people get a problem with is the oil part, you just have to put the oil slowly because if you don't do so and put all of it in once it will split and be really liquidy.
I think he did,
1 table spoon of Dijon mustard
2 whole eggs,
1 or 2 spoon of the vinegar, but you could use any acidic ( i use lemon for instance)
salt
and then you put the oil, there is not a special amount, you just slowly poor by mixing at the same time until it is thick.
if too oily at the end, put a little bit of water in it!
P.s if you want to try and do a ceasar salad, you just have to put garlic before you put the oil. This is how i learned to do a mayo hahaha. hope i am clear, and you should definitely try it. it is way easier than it looks to do !
2 P.s you could use a hand mixer i find it more easy to slowly poor the oil while mixing !
Oil quantity?
“what do you do with the egg whites??” MAKE THEM INTO A FACE MASK
Make meringue with them. Honey meringue is especially good. Use meringue on any dessert or baked dry to eat with tea. Great stuff!
@@troylabrie That looked like perfect mayo to me. The eggwhites were still in, the mayo still looked great so just add it
I’m an American who loves MC Australia. No drama bullshit, and can actually learn how to cook. At least season 1-5 or so.
All that olive oil gonna cost me a bomb
use seed oil, is cheaper and decent for mayonnaise
Actually you shouldn't use olive oil for mayo. you use a neutral tasting oil. it would actually be a bad mayo if you used olive oil. I think you might use olive oil if you are making aioli. but I am not sure.
@@frankjensen5991 You would still use neutral oil for aioli.
@@Ollebabz Thanks. I wasn't sure about that.
@@frankjensen5991 fun fact: although aioli nowadays often means garlic mayonaise, traditionally it is made from just garlic, oil, and something to provide a watery phase (e.g. vinegar or lemon juice, but can be any watery liquid). The proteins from the garlic serve as emulsifier, just like how the proteins from the egg are an emulsifier for mayonaise (and you don't actually need mustard for emulsification, just a little bit of egg provides enough emulsifier to make quite a lot of mayo, it's just that egg yolk and mustard give a nice taste)
People complaining about this mayo having so much oil, it's mayonnaise what do you think
What oil was used here?
Usually a neutral tasting oil is used, as other oils can quickly become overpowering, if you'd like to use a flavourful oil, only use a little of it in combination with a neutral oil, taste it,, and adjust with more neutral or flavourful oil according to taste; if you've added too much oil, just add something watery (just water, or some flavourful watery liquid like vinegar or lemon juice) and it should be able to come together again because now there's again enough watery phase to contain all the oil. It is very rare to not have enough egg unless you're making a huge batch.
Watch out Australians !!! We Americans are going to invade your mayonnaise for the oil !!!
How to make Mayo
1. Go to the store
2. Buy Mayo
3. Go home
There you go u have Mayo
U mean how to buy a mayonnaise
Has sugar, perservatives, and other unreadable chemical ingredients.
It's called how to buy mayo
Yes. It’s convenient for you. But what you don’t know is mayonnaise from supermarket do have chemicals which is harmful to your body if consume too much. Homemade mayo is just yolks, mustard and oil. Why waste money if you can make your own mayo?
@@Koganai96 it costs a whole lot more to make your own mayo than to buy it
Which oil is he using?
It looks like olive oil to me
By the looks of it i assume it's olive oil. I would recommend a netual tasting oil, though so the flavor of the mayo won't be ruined by the flavor of the oil.
What oil ? Olive oil
What oil did he use? Was that olive oil?
I Hope it's not because it would just ruin the mayo-ish flavor
*mindblown*
You dip the way you dip, and I'll dip the way I dip!
I tried homemade mayonaise once but it has too much oil so I prefer store bought, the japanese one
Gary u r a great chef....💖👍👑🤲
reupload ??
with 2 eggs I would use 1 whole egg and 1 yolk.
I had a heart attack watching this. I did.
It would be more challenging for the home cooks if you have to make mayonnaise by a whip with your bare hand. Now days, not many people can do that, including chefs.
olive oil?
N i still get it wrong 😕
Are raw eggs safe to eat
In the quantity us humans normally consume mayo, yes it is.
Nino can do this im sure
Reichs niiinnnoooooooo
IM NINOOOOOOOO
Nino can do this AND he can clean it all up
Neil Ovenden Nino
was that olive oil?
Yes it was olive oil but be aware that it will ruin the mayonnaise taste if use in large quantity. Treat the oil with garlic ( fry a few pc of garlic in it)
Can't believe as a teacher he stuck his finger in the mayo!!
1080p looks like 480
and use 2 spoons on your head before taking bath ... it will soothe our hair folliculess
sweet mayonnaise
ah
I'm done
Miarical miracle Hwhip
personally i would use the healthiest oil for mayonnaise rather than the most "neutral" or "flavorless". it's mostly fat and if i'm going to have it i'd rather compromise a bit on taste which will eventually be adapted for than make the compromise on my body. honestly my extra virgin olive oil mayo is fantastic.
Can we use mustard oil to make mayonaise?
ingredients
I think I will don a chef's jacket and call myself a chef because I'm telling you I can do a lot of things better than these chefs that call themselves chefs.
You don't need mustard to get a good emulsification. I always make my mayonnaise without mustard and I only use the egg yolk and the thin part of the egg white along with some water. My mayonnaise is thick like the commercial stuff and that is how I want it. Any dishes I make that calls for mayonnaise than I will add just a little mustard to enhance the flavor.
For every one large egg yolk plus the thin part of the egg white 1 cup of oil is added. I don't use an immersion blender anymore because it don't do as good as just a good old hand beater and a bowl though it takes longer. Just keep in mind that the egg yolk and thin part of white is beaten until foamy and then a little bit of oil at a time is added until you added about half of it. The important thing is to beat the yolks into the oil each time it's added beating it in good.
I wish you good luck with that. You would need it.
Best explanation how mayoness gets it's thickness
I lve iu Jimmy Seervai
The eggs still RAW
Can any one tell me the recipe coz I can't right what he saying .
Looks like it's this:
1 Tablespoon mustard
2 whole eggs
2 Tablespoons of sweet vinegar
A pinch of salt
A LOT of oil
---
Blend together, gradually adding oil until creamy and smooth
A bit of oil at a time
Is it an instrument?
Add a splash of water or vinegar if you think it's oily.
Lmao i am ded
how tp make mayo :
crack just 2 eggs and then add a bottle of oil.. walaaa
Rendi Stw Yeah, thats it.
*_is mayonnaise an instrument_*
No patrick
Imagine eating that much mayo with a spoon.. 😫😫
Why imagine🤔
Replace Imagine with ENJOY (I'm on a Keto Diet so no Guilt there ;)
And then afterwards😣💨
So mayo is basically lots of oil
With other things.....
Hmmms
What oil can be use for making mayonnaise
Damn. I can feel my arteries screaming at this.
Why?
Olive oil doesn’t clog arteries
Why? This isn't 3 day old fryer oil with the burn bits gooped at the bottom, being emulsified here. Olive oil is healthy
@@MissMalfoy77 I think there are referring to the amount of oil
How can ppl dislike mayo?
its not like the one in the store
Yes he put so much oil but remember is "Oil Oliva" UH LA LA.
All these people are acting like they never knew how the mayo is made... smh... i mean... seriously? Like... what did you expect? Just eggs and what? A splash of oil? Or maybe some magicians elixir? Im not trying to judge anybody... just suprised how many of you thought something different...
Eating.. RAW eggs????
Magic Girl I know I never ate raw eggs but apparently it’s common in Europe
nicoleX Xelocin is there not salmonella possibly
@@magicgirl2831 In denmark at least. our eggs have been classified as salmonella free and safe to eat for 5-10 years now. we have quite strict control. we can still buy pasteurised eggs and many still do that.
Frank Jensen hmmm ok thanks
Eggs are healthy eat it
its wrong way!!
Adding mustard to homemade mayo is disgusting, it's too overpowering no matter what anyone says about it being lost in the background. Nope, I can taste it slightly and it's disgusting and ruins everything it touches.
Does that mean we are eating raw egg or sth......?
Yes. All mayos are made from raw eggs. But it is safe to eat when you use pasteurized eggs. If you don't have pasteurized eggs, you need to coddle the eggs first before turning it into a mayo so it is safe to be eaten.
You can put some acid like vinegar or calamansi 😊
What about raw eggs, do they carry salmonella?
Also, mayonnaise is nasty
No the vinegar or lemon juice dies something where you can eat it .all mayo is like this even in the store
Bryan Ouellet inside or outside of the shell?
Raw egg carry salmonella , special that egg from normal egg .
Japanese and some industry using Gen-modified Chicken that will never contain any salmonella
That why japanese oftenly eat Raw egg with Rice
This supposed to be a MasterChef thus they should teach him how to make mayo manually like all other top Master chefs learnt.
After u kt the basic technique & concept correct then u cn use automation to make it easier & faster
crazy how the mayo we eat has way mire oil that that😬😬😬😬😬
Is it necessary to eat that...?I mean there's a raw egg
And ? There is raw eggs in basically 90% sauces eaten in the world. Most western sauce have the same egg, moustard, oil base
Gw jadi inget kadek pas bikin mayonese ternyata baru tau minyaknya sebanyak itu 😅😅😅
I’m eating a ham and cheese sandwich with mayo and lemon pepper.
No it’s not homemade mayo
This is MC aus season 2 not 4
Geee he pours in oil like it’s water