Tip from France: You only need the yolk. If you don’t want to waste the rest of your egg, whisk it « en neige » separately and then slowly incorporate it into the mayo. This will give a very smooth mayo, very nice at asparagus season 👌
Not necessarily because they are the smallest by volume ingredients in the recipe. The most important ingredients to have at room temp are the oil and egg
5PM? Where do you live bro?? That sounds relatively dystopian closing before dinner time and not waiting for people to be off work in time to grocery shop
@@MuscleHamster23 In the UK we have Sunday trading times. Stores open at 11am-5pm. It's only some corner shops that stay open but even then in my area it's only a little bit longer maybe until 7-8 at most sometimes. Only people proper open are some fast food places.
@@yamidelacroix6729 honestly should have expected the UK given how dumb that law is lol even if it’s based out of religious reasons, it still doesn’t make sense for a chunk of the population to not have convenient access to groceries on Sunday evenings. I’m sure you all make due with the whole process but that just seems to be a little egregious from the parliament, no matter when they signed it. they now allow Muslims to walk freely into your country over the borders, so the Sunday thing doesn’t make sense at all now with the millions of new immigrants not worshipping on Sundays
As an intelligent human Beeing you should be able to plan ahead for 1 Day in the Week without go shopping. Here in Germany Grocerystores are completely closed on Sunday so almost everybody can enjoy a quiet Day off. I think thats something good.😅
Homemade mayo is always better. A small tip to not break it is to add about 25-30% of your oil to the other ingredients and mix it, then while you're still mixing, add the rest of it slowly.
Made mayo all the time in a restaurant as a teen. Just add oil slowly while blending/whisking, never breaks, and adding oil too quickly before it can blend is the real issue that will cause your break. You don't want to drown the emulsifiers.
It's like with bread. Store bought mayo is good for over a year, if you make it yourself, it's probably more like 2 weeks. The proteins are surrounded in fat, very hard for anything bad to grow on it.
I am really amazed with the capabilities of this machine. With regular whipping tools, there is no way you can add that much oil with a yolk and have it go emulsive, it will stay liquid and never get shape. Another interesting thing is how ppl do their extra mixes adding whatever they like. Every mayonnaise is a different mayonnaise !
On many videos youtube doesn't have automatic captions. I know you're talking about those large fast after effects captions but Captions are really good for those of us who are hard of hearing 😊@snarkbaited
Yea the thing is store bought mayo has to pass a lot of tests and is regulated so you know it's safe to consume. But if you want salmonella go right ahead
@@4everBlessed365 you have to refrigerate the mayo. It doesn't have the preservatives as store bought. I usually make enough for potato salad and a few sandwiches. I discard my mayo after a couple of weeks. Hope that helps!
@@4everBlessed365 If you use vinegar and salt (like in the video), it should last a few weeks in the fridge. Some people use lemon instead of vinegar and I expect that to last less than 2 week in the fridge. Honestly it could be longer or shorter depending on the "best by" date on the eggs. Some eggs last over a month in the fridge so that mayo could last longer if made sooner but it might separate.
I made mayo by accident once. I thought I was so smart to mix egg and oil before adding to the pan to make scrambled eggs 😂 Edit: - I did this when I was really young, had just moved in to my very first apartment and had no idea how to cook much of anything. It's been over ten years ago. - I added everything into the bowl (maybe one or two eggs and some oil) and mixed it, including seasoning (salt). - If it's so unbelievable to you, try it and prove me wrong 🤷♀️. - It doesn't take long to turn to mayo if I remember correctly. - No, I didn't cook the mayo loll. I didn't immediately realize it was mayo. I threw it out and did it the normal way. - I wish you all well 🙏❤️
@YariP94 Me at first: "I'm a genius. I can't believe no one's ever thought of this before 😏.." Me when I realize: "Huh?! Wtf? 😶 I'll never speak of this. 💀" 😅😅😅
@@TheBeefSlayer you ain't in the flow buddy... straight, bent or dented... it don't matter. Every man knows very well that straight or not, we would all bend over for Brad Pitt.
The vinegar or lemon juice cooks the egg like a huevos Ceviche 😅 edit: Ceviche cooks fish using an acidic marinade, typically citrus juice, to denature the fish's proteins, similar to how heat does. The acid creates a low pH environment that causes the proteins to unravel and crisscross, a process called coagulation. The fish becomes firmer and more opaque, and the surface may turn white, but it's still raw on the inside. The longer the fish marinates, the firmer and more opaque it'll be, but it won't have the same flaky texture as cooked fish. You can use raw eggs in mayonnaise if they've been pasteurized to destroy harmful bacteria like salmonella. In the United States, eggs are pasteurized at a minimum of 140°F for 3.5 minutes and then quickly cooled. You can check the packaging at the store to make sure the eggs have been pasteurized. You can also pasteurize eggs at home by slowly microwaving them with water and lemon juice until they reach a temperature of 160-165°F.
@MsBlackQueen82 'breaking' an emulsion (which is what mayonnaise and some other sauces are) means that the fat and water separates and it becomes this gross watery chunky mix as opposed to a smooth mixture. It can break because you tried to add the fat too fast or over too high heat or for other reasons. The immersion blender method in this video basically completely eliminates the chance of breaking it though, it's much more likely when you try to do it by hand with a whisk
If you use a hand blender it is super easy! The only thing is to remember to start from the bottom like the video showed, it's the only point of failure
Grab him a soys vide too. Oh my goodness does it make great turkey and chicken and cheese cakes in the little jars. Just add crumb crust crumble when opening lol
Know this, the Holy Trinity of cooking 1 - Your own personal skill 2 - The quality of your ingredients 3 - The quality of your cooking tools/station you can have shit ingredients but high skill you can have shit tools but have good ingredients but if you have shit skill, i.e. you "burn water" just leave the kitchen already...
You really don't need the mustard or pepper. Basic mayo is oil and egg. Vinegar and salt are more tasty and preserve/stabilize and make it more glossy. Technically oil will preserve the egg, as they emulsify but Americans tend to panic about things they don't seem as "cooked". You can add whatever you want to those 2 ingredients. You can go with soy sauce, or more lemon juice, mustard, ketchup, garlic, any vinegar, sugar, yogurt, sour cream. On and on depending what kind of sauce you want.
Technically this was still store bought tho lol he used all store bought items idk about the egg tho, but I bet even mayonnaise manufacturers buy there eggs from a market of some sorts lol. Just fyi on why you are wrong. 🤓
I learned how to make mayo and never looked back. You can build so much flavor into something like this with basically no effort. As a guy that jas been eating a bagged lunch in the field for 14 years, this is the way
@@marvellamoos1327 It's still far, far less cuts then other people. I'm sure you've seen the shorts that's nothing but cuts, it's so annoying and hard to follow, feels like the video itself is having a spaz attack
@@JopieA i immediatly skip shorts where they literally make a cut for every slice of cheese they put on the table just so it seems fast. I like calm videos like his.
You can have a better result if you put the oil gradually while you blend the egg mix. It will take volume gradually and you won't have to deal with your egg escaping
I love all of the mayo experts in the comments adding in tips and tricks to enhance it a little more. By combining all of these, one could conceivably make the ULTIMATE mayonnaise.
Just the yolks, I use safflower for neutral, olive if I'm using it as a salad dressing. Lemon juice and white wine vinegar, pinch of salt, Coleman's dry mustard; add the oil as a drizzle and beat slowly with a whisk. Cheers!
😍Looks Yummy for my tummy!! You have asked what we want to learn: I would love to learn how to make dijon and regular yellow low sodium mustards! ❤ Thank you from (today) Sunny Vermont from the Green Mountains! ⛰️
My friend Karen and I went to a local Oriental store and bought a BIG package of Chinese hot mustard for 8 dollars, we divided it up and each got over a quarter of dry mustard powder. DON'T BUY COLEMAN'S, it's ridiculously expensive. Made hot sweet mustard with apple cider vinegar, mustard powder, eggs and sugar, a pinch of salt. Mixed half and half with mayo, makes a killer dip to drag thinly sliced ham or rare roast beef through!!! Google a recipe for hot sweet mustard and try it out. Also makes a fab food gift at Christmas time.
For those concerned, only about 1 in 20,000 eggs actually have salmonella (you can look it up) That is a 0.01% chance So unless you are an extremely unlucky individual, you will not get salmonella from eating raw unpasteurized eggs
In America maybe. In the UK, all eggs are 100% salmonella free (well, technically only those with the red lion stamp, but good luck finding any without it)
There is literally nothing wrong with using seed oils for cooking, people who are anti seed oil have bought into the animal fat lobbyist deliberate misinterpreting of studies on seed oils. It's just disinformation.
Avocado oil is the truth with some cheese on it, chief. You're just on the traditionalist bandwagon that thinks you have to adhere to antiquated cooking methods/ingredients when there's a whole wide world of objectively better options these days 🤷 And yeah, I know: "If it ain't broke". But cooking is and always has been about one part method, one part experimentation/exploration. Everything has its place, but I implore you to at least try avocado oil. The low smoke point makes it the current king in my book
My favourite recipe for mayo is Babish’s, a garlic clove cut into some blendable pieces, 2tbsp of lemon juice, 2 eggs, a tsp of djion, a pinch of salt and 2 cups of oil and uses this pull through method with an immersion blender. I’ve been making it for years, I have recently bought a new immersion blender and learnt the hard way, that it’s too powerful and breaks the mayo every time😭 so I’ve kept my old stick blender purely for making mayo as it makes making mayo so easy
As a French, this is not a mayonnaise A mayonnaise is made with only the yellow part of the egg, salt pepper ( you can add mustard but it's not a must have) and the most important thing is to add the oil little by little while mixing. Otherwise, sometimes it won't work and everytime it will not last well in time because the oil doesn't stay very well with the egg if not mixed together little by little
Internet papi as in "homie" anywaus heres the recipe!
1egg
1tsp mustard
1/2tsp salt
1tsp vinegar
1/4 tsp pepper
1C neutral oil
Hey boss, if I dont have an immersion blender, can I use a regular one?
Haaaa sii Guey, homie....puro pedo😅
Al 💯 me encantan tus videos. Internet pipi 🤣🤣🤣
Papi...I love it😂
I don't have the fancy twisty thing to mix it so what could I use instead? Can I just hand mix?
The process to make mayo is called emulsifying and I think only this blender can do that, I believe it's called an immersion blender
Lemon juice tastes better but vinegar makes it fridge stable longer for those curious
Thanks
Can you put both?
@@human-blend can’t see why not, but i don’t know honestly
@@susandickerson2663 yep
@@human-blendYes
Somewhere in this world, there is a person who has eaten more mayonnaise than anyone else.
And that person is me
No it is me
Sorry, but it’s actually me
Hijikata...
Y'all replying cringe, stop ruining the joke.
“Your internet papi” shit caught me iff guard😭😭💀🤣
I didn't realize I now had a father 😢
Aw shucks how tf is that funny am i missing out on something?
@@marquibalbuena3624 your too old man
Tip from France: You only need the yolk. If you don’t want to waste the rest of your egg, whisk it « en neige » separately and then slowly incorporate it into the mayo. This will give a very smooth mayo, very nice at asparagus season 👌
You add that after the mayo is complete, or plop it into the whole concoction before you start?
@@jvallasAdd after the mayo is done.
Ooh I'll try this
Yeh, it's litterry just:
-egg yolk
-Dijon mustard
-oil (sunflowerseed oil is best!!!)
-salt and pepper to taste
Thanks France ...Lovoz from DC 😀
Another tip: make sure your ingredients are at room temperature
Unironicaly I had a room mate that refrigerated his salt and pepper, would those need to be room temp too?
Not necessarily because they are the smallest by volume ingredients in the recipe. The most important ingredients to have at room temp are the oil and egg
@@phoenixfeather463 nah make sure your salt and pepper are frozen with liquid nitrogen like the original comment says
@@phoenixfeather463LOL! I don’t think so. They’re dry ingredients.
😆@@phoenixfeather463
Once made it with the fat of bacon, tastes like heaven
The fat in place of the neutral oil?
@@chamilleleonne Yep
Isn't there a law against that?😂😂 it certainly sounds good may have to try that myself
you can use different oils too, for example, if you fry garlic, you can use the oil to make the mayo, and this will make it taste different
Dr. Ken Berry has a bacon fat mayo on his page I'm excited to try soon😋
You really are a blessing, my dude. I ran out of mayo and the stores close at 5pm so I was like 'why not?'
5PM? Where do you live bro?? That sounds relatively dystopian closing before dinner time and not waiting for people to be off work in time to grocery shop
@@MuscleHamster23 In the UK we have Sunday trading times. Stores open at 11am-5pm. It's only some corner shops that stay open but even then in my area it's only a little bit longer maybe until 7-8 at most sometimes. Only people proper open are some fast food places.
@@yamidelacroix6729 honestly should have expected the UK given how dumb that law is lol even if it’s based out of religious reasons, it still doesn’t make sense for a chunk of the population to not have convenient access to groceries on Sunday evenings. I’m sure you all make due with the whole process but that just seems to be a little egregious from the parliament, no matter when they signed it. they now allow Muslims to walk freely into your country over the borders, so the Sunday thing doesn’t make sense at all now with the millions of new immigrants not worshipping on Sundays
As an intelligent human Beeing you should be able to plan ahead for 1 Day in the Week without go shopping.
Here in Germany Grocerystores are completely closed on Sunday so almost everybody can enjoy a quiet Day off.
I think thats something good.😅
I didn't know I had an Internet Papi, but I'm really thankful for him.
Thank you, Internet Papi.
😂😂😂 ❤
Homemade mayo is life changing
Homemade EVERYTHING is life changing. So is growing your own veggies, and harvesting your own animal protein (fish or mammal).
No@@hadmatter9240
I made this recipe with olive oil and it just tasted of olive oil, not mayo. Texture was right, but just tasted offensively of olive oil.
Not in the liberal economy.
@@GiraffeFeaturesdid you use virgin olive oil?
Homemade mayo is always better. A small tip to not break it is to add about 25-30% of your oil to the other ingredients and mix it, then while you're still mixing, add the rest of it slowly.
And if you do break it just add an egg yolk and you all good again.
@@saatanakettu7514 yep
Made mayo all the time in a restaurant as a teen. Just add oil slowly while blending/whisking, never breaks, and adding oil too quickly before it can blend is the real issue that will cause your break. You don't want to drown the emulsifiers.
@@Shaboogamoo
Pure un goccio d acqua aiuta
That’s amazing. I never knew that was the process!
So sweet of him to adopt everyone as papi. Best wishes to you Papi 🤗🤗🤗🤗🤗🤗🍀🍀🍀🍀🍀🍀🍀🍀🍀❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Cookie dough packaging: DO NOT EAT RAW CONTAINS RAW EGG.
Mayo packaging: 🤭
The acid from the vinegar or lemon juice cooks the egg.
@@wile1991 so I can make lemon vinegar cookies and be fine?
@@funktron2021 yes exactly
But the dough would still be uncooked. Your intestines would suffer abit but you'd be fine@@funktron2021
It's like with bread. Store bought mayo is good for over a year, if you make it yourself, it's probably more like 2 weeks. The proteins are surrounded in fat, very hard for anything bad to grow on it.
Love watching your videos. You are awesome. Great recipes.
I am really amazed with the capabilities of this machine. With regular whipping tools, there is no way you can add that much oil with a yolk and have it go emulsive, it will stay liquid and never get shape.
Another interesting thing is how ppl do their extra mixes adding whatever they like. Every mayonnaise is a different mayonnaise !
He puts way too much oil, mayonnaise can be made with a whip quite easily.
Mustard is an emulsifier.
I recommend adding a bit of garlic.
roasted garlic also fabulous
Wouldn't it just be garlic sauce.
Dem it bcums A GARLIC AOLI WHICH IN ESSENCE IS A GARLIC MAYO?? 😂😂😂❤🤣❤️🇨🇺💯👍🙏
@@erickacampos6274 Aoli doesn't have egg in it.
@@nopenoname7944deez do
No annoying subtitles. No annoying cuts. I love you.
The subtitles help people that are deaf or people that can’t use audio
@@michaelslifecycle and RUclips have automatic captions. Subtitles today are solely to grab your attention even more
@michaelslifecycle Of course some people do plain, motionless subtitles and those are great for your mentioned purpose
@@snarkbaitedYou can just turn them off?
On many videos youtube doesn't have automatic captions. I know you're talking about those large fast after effects captions but Captions are really good for those of us who are hard of hearing 😊@snarkbaited
“I prefer no seed oil” 🐐
I sick of people disgusted with the process of foods being made. Y'all living sheltered lives! Educate yourselves like this legend is helping you do!
To be fair, you can use a boiled egg, and it will last longer....
Relax, no need to be so aggressive
I just don’t like mayo…
Yea the thing is store bought mayo has to pass a lot of tests and is regulated so you know it's safe to consume. But if you want salmonella go right ahead
no need to be gay
I have made real mayo before, it definitely has a better flavor. And you have so many flavor options. Have a great week 😊!
How long does it last? Does it have to be refrigerated?
@@4everBlessed365what im tryna know
@@4everBlessed365 you have to refrigerate the mayo. It doesn't have the preservatives as store bought. I usually make enough for potato salad and a few sandwiches. I discard my mayo after a couple of weeks. Hope that helps!
@shereemorgan1430 Thank you. I was thinking that also. It has no preservatives.
@@4everBlessed365 If you use vinegar and salt (like in the video), it should last a few weeks in the fridge. Some people use lemon instead of vinegar and I expect that to last less than 2 week in the fridge. Honestly it could be longer or shorter depending on the "best by" date on the eggs. Some eggs last over a month in the fridge so that mayo could last longer if made sooner but it might separate.
That is so awesome I've been looking for a good mayo recipe forever... you made that look so easy... bravo!
I love this guy. He’s awesome. Well done young man 👍
I made mayo by accident once. I thought I was so smart to mix egg and oil before adding to the pan to make scrambled eggs 😂
Edit:
- I did this when I was really young, had just moved in to my very first apartment and had no idea how to cook much of anything. It's been over ten years ago.
- I added everything into the bowl (maybe one or two eggs and some oil) and mixed it, including seasoning (salt).
- If it's so unbelievable to you, try it and prove me wrong 🤷♀️.
- It doesn't take long to turn to mayo if I remember correctly.
- No, I didn't cook the mayo loll. I didn't immediately realize it was mayo. I threw it out and did it the normal way.
- I wish you all well 🙏❤️
You're a genius 😂
@YariP94 Me at first: "I'm a genius. I can't believe no one's ever thought of this before 😏.."
Me when I realize: "Huh?! Wtf? 😶 I'll never speak of this. 💀"
😅😅😅
@@evamz9584
😂😂
You aré precious and need to be protected. Have a great weekend!
I do not know why hearing internet papi.... Does something to me 😂😅
Lmao
You are looking for guidance.
Yeah… it pisses me off because it’s insulting. He’s not my daddy in any way.
@@TheBeefSlayer you ain't in the flow buddy... straight, bent or dented... it don't matter. Every man knows very well that straight or not, we would all bend over for Brad Pitt.
@@TheBeefSlayerit'll be okay son
Hermanito…Mayo looks awesome.
God bless you❤
The vinegar or lemon juice cooks the egg like a huevos Ceviche 😅 edit:
Ceviche cooks fish using an acidic marinade, typically citrus juice, to denature the fish's proteins, similar to how heat does. The acid creates a low pH environment that causes the proteins to unravel and crisscross, a process called coagulation. The fish becomes firmer and more opaque, and the surface may turn white, but it's still raw on the inside. The longer the fish marinates, the firmer and more opaque it'll be, but it won't have the same flaky texture as cooked fish.
You can use raw eggs in mayonnaise if they've been pasteurized to destroy harmful bacteria like salmonella. In the United States, eggs are pasteurized at a minimum of 140°F for 3.5 minutes and then quickly cooled. You can check the packaging at the store to make sure the eggs have been pasteurized. You can also pasteurize eggs at home by slowly microwaving them with water and lemon juice until they reach a temperature of 160-165°F.
Who cares
@@randysalvaje512man stfu it’s cool to know
@@randysalvaje512 i care
@@maniacone4499 your awsome 🫡🙏🫶
@@randysalvaje512 I care about you not getting sick I hope your day is filled with the things you like 🫶🙏
I‘ve been wanting to make my own mayo for ages but never dared in fear of breaking it 😅😂
What does breaking it mean I'm so new to all this
@MsBlackQueen82 'breaking' an emulsion (which is what mayonnaise and some other sauces are) means that the fat and water separates and it becomes this gross watery chunky mix as opposed to a smooth mixture. It can break because you tried to add the fat too fast or over too high heat or for other reasons. The immersion blender method in this video basically completely eliminates the chance of breaking it though, it's much more likely when you try to do it by hand with a whisk
If you use a hand blender it is super easy! The only thing is to remember to start from the bottom like the video showed, it's the only point of failure
What helps is youre actually supposed to just add a little bit of oil, start blending, and then add oil as you go. Fool proof😊
@@chalor182What if you don’t have an immersion blender? Can you use a normal blender?
GREAT VIDEO, internet Papi; just subscribed & turned on the notifications for ‘ya. Keep up the good work 👍
Never seen this in my life, man you’re amazing!
Request for Jose to make merch with “internet papi” on it
😂❤
Yall are weirdos
Emersion blenders are a life changer. My husband is a chef on the side and it has really upped his game. I am so lucky he cooks 😂
Grab him a soys vide too. Oh my goodness does it make great turkey and chicken and cheese cakes in the little jars. Just add crumb crust crumble when opening lol
Know this, the Holy Trinity of cooking
1 - Your own personal skill
2 - The quality of your ingredients
3 - The quality of your cooking tools/station
you can have shit ingredients but high skill
you can have shit tools but have good ingredients
but if you have shit skill, i.e. you "burn water"
just leave the kitchen already...
Cool mixing 🤟
" I aint your papi... Don't call me papi again "
~ Officer Papi ~ 😂🤣
the one with the kid smoking crack in a stairwell. I member
I loveeeee your clips just soo cosy and without Music. Social Media is just filled with loud noises and your content is so freaking chill dude 🔥🔥🔥🔥
I hate store bought mayonnaise, but man some real mayonnaise like that goes hard.
You really don't need the mustard or pepper. Basic mayo is oil and egg. Vinegar and salt are more tasty and preserve/stabilize and make it more glossy. Technically oil will preserve the egg, as they emulsify but Americans tend to panic about things they don't seem as "cooked". You can add whatever you want to those 2 ingredients. You can go with soy sauce, or more lemon juice, mustard, ketchup, garlic, any vinegar, sugar, yogurt, sour cream. On and on depending what kind of sauce you want.
Technically this was still store bought tho lol he used all store bought items idk about the egg tho, but I bet even mayonnaise manufacturers buy there eggs from a market of some sorts lol. Just fyi on why you are wrong. 🤓
@@hipjoeroflmto4764 no one considers something from scratch "store bought" lol
Your channel has hepled me learn to cook ❤
I like your accent and your content it’s refreshing to see someone so good at what they do
So easy to make and so much better than store bought (plus, not crappy oils)!
I learned how to make mayo and never looked back. You can build so much flavor into something like this with basically no effort. As a guy that jas been eating a bagged lunch in the field for 14 years, this is the way
It is always much healthier to make mayonnaise with pork fat or beef tallow “than” vegetable seed oils which are toxic unhealthy.
@royjohnson465 well, everything is unhealthy in excess and vegetable oils are not inherently toxic.
I love som creamy avokádó spread! Make me some! ❤
After seeing this process I am still going mmmm maaayonaaaise.
Internet papi that wild choice of words
I like it 😉
@dlilwon your statement is arousing
Internet papi, I’m screaming. 😂
Bless you❤❤❤❤for using healthy ingredients❤❤
From a Caribbean Abuela: Thank you Mi'jo! You are awesome.🌟🌟🌟🌟🌟
Apparently the egg needs to be room temp. Gracias papi. You inspire me bro
Why wouldn’t egg be room temperature
@@slipychip eggs in america go in the fridge as they go bad really fast outside of it.
Yes, it does! Anytime I don't warm my egg a bit, usually just in a glass of warm water, my mayo doesn't set right.
@@GammaLaz oh is that why they are a cartoonish white haha.
You are my internet papi!!!! 😂😂😂
Thanks for showing !
Yo thats nice bro usually I made mine without the whites, imma try ur recipe after mine ran out
My Mom has the same recipe.
It tastes way better than what we get from Walmart !
Looks so nice
Always good stuff brother
Why you always got me drooling though?
Mustard is a tangy twist. Ill try spicy brown too.
It's not a twist, it's an emulsifier. AKA kerps the ingredients from separating.
It's not a twist. You need it.
A cooking short with only one edit cut. Nicely done 👍
What do you mean ? It has like 5 edit cuts.
Anyway you cut it it's a nice short
@@marvellamoos1327 It's still far, far less cuts then other people. I'm sure you've seen the shorts that's nothing but cuts, it's so annoying and hard to follow, feels like the video itself is having a spaz attack
@@JopieA i immediatly skip shorts where they literally make a cut for every slice of cheese they put on the table just so it seems fast. I like calm videos like his.
You're the best Jose.
Very easy to comprehend nice job tutorial
THANK YOU PAPI. LOOKS DELICIOUS 😋
Adding that oil slow while emulsifying will made sure it has a nicer consistency and will not break.
That's a different method - not immersion.
You can have a better result if you put the oil gradually while you blend the egg mix. It will take volume gradually and you won't have to deal with your egg escaping
Thank you for this easy recipe
That's definitely a good staff ❤
I like making mayo, but I LOVE adding black garlic to it. Once you emulsify that b add a bulb or two of black garlic 🤤 it is LIFE CHANGING.
Yes. Some toasted white bread, thinly sliced tomato on top, pinch of salt, Glass of wine: dinner.
Oooh yasss🎉
Yeah i dont like food enought to bother with black garlick😂
White pepper is good for presentation as it doesn't stain the mayo.
Also to prevent the risk of breaking the mayo you can add the oil little by little
Tip : pour oil slowly .... while whisking....... and try egg yolks only
It's the same.
Not necessary if you're using a stand mixer.
You had me at internet papi. Your videos are great.
Thanks for showing how easy to make mayonnaise. So addicted to mayo and they're expensive!
I really thought the song mayonesa was gonna start playing 😂
That looks like some great tasting mayonnaise. 😋😋
That looks epic.
Thanks papi ! Blessings ❤
Jose, Can you make a cilantro pesto?
"How to make mayonnaise" ❌
"How to mayonnaise" ✅
That looks magnificent
"I prefer no seed oil"
Looks other way as I throw out HUGE avocado seed
I am a mexican and this reginates with my culture you bring back a taste of home you did this perfectly
Thank for sharing Interest Papi Chef! 👨🏽🍳😊🥰❤💙
I love all of the mayo experts in the comments adding in tips and tricks to enhance it a little more. By combining all of these, one could conceivably make the ULTIMATE mayonnaise.
The only time where it’s ok the lick the knife after making a sandwich with mayo
the lip smacking 😂😂 I love it
I love to make my own too😊
Gotta try this!
Just the yolks, I use safflower for neutral, olive if I'm using it as a salad dressing. Lemon juice and white wine vinegar, pinch of salt, Coleman's dry mustard; add the oil as a drizzle and beat slowly with a whisk. Cheers!
How interesting. u take simple mayo and make all bs and unnecessary ingredients. 🤡
😍Looks Yummy for my tummy!!
You have asked what we want to learn: I would love to learn how to make dijon and regular yellow low sodium mustards! ❤
Thank you from (today) Sunny Vermont from the Green Mountains! ⛰️
My friend Karen and I went to a local Oriental store and bought a BIG package of Chinese hot mustard for 8 dollars, we divided it up and each got over a quarter of dry mustard powder. DON'T BUY COLEMAN'S, it's ridiculously expensive.
Made hot sweet mustard with apple cider vinegar, mustard powder, eggs and sugar, a pinch of salt. Mixed half and half with mayo, makes a killer dip to drag thinly sliced ham or rare roast beef through!!!
Google a recipe for hot sweet mustard and try it out. Also makes a fab food gift at Christmas time.
So THAT'S how it's made!
It's so easy. On many occasions I've whipped it up right before dinner for roasted veggies.
Looks delicious actually ❤
Teach us to be as cool as you!
The fact that it's that simple hurts me. Here I am spending $4 a jar...
With avocado oil, that recipe isn’t much cheaper.
Now we need a tutorial on how to make mustard
My grandmother used to make all the time.❤
For those concerned, only about 1 in 20,000 eggs actually have salmonella (you can look it up)
That is a 0.01% chance
So unless you are an extremely unlucky individual, you will not get salmonella from eating raw unpasteurized eggs
I believe the lemon juice kills the salmonella
In America maybe.
In the UK, all eggs are 100% salmonella free (well, technically only those with the red lion stamp, but good luck finding any without it)
Thank you, I was looking for this comment 🤙
@@stevepeters6034They're not 100% salmonella free. They've very low risk with the red lion stamp but not 100%.
I am an extremely unlucky guy
"no seed oil" my man bought into the trainwreck that I like to call the 'anti-science misinterpreting study findings' bandwagon
What are you talking about?
Enjoy your motor fuel
There is literally nothing wrong with using seed oils for cooking, people who are anti seed oil have bought into the animal fat lobbyist deliberate misinterpreting of studies on seed oils. It's just disinformation.
science isnt real dude 😂 go drink motor oil
Avocado oil is the truth with some cheese on it, chief. You're just on the traditionalist bandwagon that thinks you have to adhere to antiquated cooking methods/ingredients when there's a whole wide world of objectively better options these days 🤷 And yeah, I know: "If it ain't broke". But cooking is and always has been about one part method, one part experimentation/exploration. Everything has its place, but I implore you to at least try avocado oil. The low smoke point makes it the current king in my book
😂😂felt that “heart starts to heart a little bit” but I love mayo
"Jus go at it until your heart starts to hurt" my guy 😂😂😂😂
My favourite recipe for mayo is Babish’s, a garlic clove cut into some blendable pieces, 2tbsp of lemon juice, 2 eggs, a tsp of djion, a pinch of salt and 2 cups of oil and uses this pull through method with an immersion blender. I’ve been making it for years, I have recently bought a new immersion blender and learnt the hard way, that it’s too powerful and breaks the mayo every time😭 so I’ve kept my old stick blender purely for making mayo as it makes making mayo so easy
“How to make mayonnaise: add some mustard” That made me laugh more than it should have haha!
Mayo is soo good
I like that immersion blender you got there👀
As a French, this is not a mayonnaise
A mayonnaise is made with only the yellow part of the egg, salt pepper ( you can add mustard but it's not a must have) and the most important thing is to add the oil little by little while mixing.
Otherwise, sometimes it won't work and everytime it will not last well in time because the oil doesn't stay very well with the egg if not mixed together little by little
Because mustard is also an emulsifier like the egg yolk. I agree though, just the yolk is the way.
@@JohnnyJiuJitsu Yeah but originally/traditionally mayonnaise doesn't have any mustard or pepper in it.