How to Make Mayonnaise | Gordon Ramsay
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- Опубликовано: 29 сен 2024
- Gordon Ramsay shows how to make mayonnaise. His great recipe filmed for the Cookalong Live programme.
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I love Gordon Ramsay, but he always bounces around like he has to pee
Exactly!
The way his videos were shot kinda makes me dizzy. Nonetheless he has great recipes.
Looks like immediately...
nurliana fitri 一_
mcar 7491 THAT WAS EXACTLY WHAT I WAS GOING TO SAY!
Luckily he has great recipes or i I wouldn't bother because he makes me nauseous trying to keep my attention on him
I don't know why, but when I watch Ramsay's videos It calms me down.
WashingtonMonster86 I think its maybe because he seems to know what hes doing, everything is precise, and the end product always comes out as planned. *calming
WashingtonMonster86 I'm not even into cooking and I find myself 4 hours deep into watching random Gordon Ramsay vids lol
Yeah. Here I am watching Gordon Ramsay cooking high class food while eating Top Ramen™ Q.Q
He says groundnut oil, or in the US, peanut oil! :)
Man his cameraman is amazing. I'd hate to try filming someone jumping everywhere like that!
There is more than just one cameraman, they have about 5 or 8 cameras set up in different angle all around the room.
Step 1 of making mayo...get that knife fucking sharp!
So...mayonnaise is essentially the same thing as hollandaise except the emulsification is with oil instead of butter.
i keep my mayonnaise under my bed with a big spoon in the bowl. i wake up in the middle of the night craving the fucking shit and i eat the food of the damned till daybreak.
Help the yankee
"ground nut oil" = canola? vegetable?
what type of oil did he use? Is it a oil predominatley used in england??
Because he's Gordon Ramsay.
Because Gordon Ramsay is fucking busy.
I don't think you need to sharpen many knives to make mayonnaise.
He's moving so fast and jittery because in a restaurant you are always moving fast and slick and working on more then one dish.
What the hell?! You can make mayonnaise just like that?!
What the hell is "grandma oil"?
*granola oil
LMFAO
aiden mchugh LMAO that sounds gross.
groundnut, ie peanut oil
Lucario55076 Groundnut*
eggs, mustard, oil. then add some salt, pepper, and lemon.
i wonder why his fridge looks like a wardrobe
I was supposed to do my homework 3 hours ago but i'm in Ramsey's video spree and i can't get out.help.
Wtf is that intro?
*****
Haha.. He's just standing there looking macho as fukk. Almost like a parody of some sort.
i laughed more than i should
is mayonnaise an instrument?
For those who keep asking, 300 Ml of oil is roughly 1 1/4 cups. So, its 1 1/4 cup oil to the 3 egg yolks.
ok so... I'm belgian, this is how you do mayo
1 whole egg
salt, pepper
1 big spoon of dijon mustard
a squeeze of lemon
give it a mix
then add sunflower oil, not ground nut oil (that's shite)
if it splits, just add a little hot water and it will be perfect
Dammit I just made oily soup lol
I have tried it 4-5 times already and can confirm that it's a very good mayo. Pay attention of the quality of ingredients. BTW, with 2 spoons of mustard is even better!
Just made some of this right now, minus the lemon juice, and it turned out to better than regular mayo from the store. Although I used olive oil instead of gramna(sp?). For those of you wondering about English mustard, it's just another name for brown mustard. I definitely recommend this, it's tasty. :)
These people criticizing how Ramsay makes mayo have me laughing. The man has 15 Micheline Stars. I think he might know what he's doing.
Aside from being quick and informative the camera work was terrible. I guess that was supposed to be some kind of style but to me it seems really unnecessary.
He said 300mL oil (1 1/4 cups)
Thanks Gordon. I'v now realized how much oil included in mayo.
I have attempted about 4 times in my life so far to make mayonnaise, I added my oil as slow as he's added it in this video and it will not emulsify. He's using a magic wand, I tell you!
I seriously doubt that 760K people are going to make mayonnaise.
I was in a French cooking class when I learned how to make mayonnaise. The chef told us we can whisk it or blend it but he was going to use a blender because it's faster. The blender conked out! He said that's fine, we can go old school. I am usually oblivious to tasting anything but fresh mayo is really different from mass produced preservative laden mayo.
I just made mayonnaise with your recipe & it turned out really great ..... Loved it. Thanks for showing different techniques & recipes to ppl like me who loves learning from one of the great chef . Stay blessed !
That's what I love about him - his excitement and love, and you should realize he's a chef and owner of restaurants, and they work hard you can't even imagine.
What oil is he using? I was unable to catch that.
wow i just get to know what to do with the egg yolks when using the whites in angel cake(laura vitale recipe) now its not going to be wasted :D
I use 4 egg yolks, 2 garlic chunks, 3 tbsp of mustard, 3 cups of salad oil, and 1 cup of olive oil for my restaurant. It's a pain in the ass when it splits though.
Alton Brown recommends to add a splash of vinegar and let the mayo sit on the counter for an hour or two. The vinegar and lemon juice kill bacteria and allow the mayo to last longer in the fridge.
I just made mayonnaise in my Ninja blender, added all ingredients at once and my mayo came out just swell.
Does he have to pee or something
a pro chef is always on the move and thus has to have ALOT of energy to do their job right. this guy is almost always running in place! XD
Seasoning at the end, that is a good tip.
nice pun
TheVideoVolcano que?
Zabs McGee End == Tip
I hate how... hyper-like he is on his show.. He's an awesome chef and he's definitely talented but damn does he act like he does cocaine.
He is a perfectionist when it comes to training others although the Hell's Kitchen I'm pretty sure is just a character for the camera. The UK version of that show seems much more tame than the US version.
LieutenantVague yeh right, his brothers an addict, he hates drugs.
Haha, I thought that too... I was like damn Gordon go take a piss before you shoot the video lol
Matt Rayner lol that's exactly what comes to my mind when I see Gordon Ramsay, Simon Cowell or Pewdiepie.
or maybe he just has to goo pee everytime they start recording hahaha
People you get raw eggs yolks contaminated if not handled properly. Most bacteria etc, come from the shell not the egg yolk itself.
How long can you keep this home-made mayo in the fridge for?
Wait what oil?
just made this today and it was awesome! :) :) disappeared in a couple of hours. never made so many sandwiches before haha
did he say ground nut oil..?
used lots of your videos in my cooking class this year in school. Always funny to beat your friends at making recipes and surprising your teacher.
Does adding the lemon beforehand destroy the yolk as well? I see other videos that do this and it seems to turn out just the same.
Is it OK to use sunflower oil instead?
Wow, that was easy, I finally have a reason to get myself a blender.
the camera effect of this clip is sooo jumpy.... and zoom to much in, giving a hyperactive effect more like a headache to watch!!!
so mayonnaise is 2 yolks, some mustard and oil? fuck me...
exceedingly ignorant comments
I don't know why, but I heard "ground nut oil" as "grandma oil". I was ready to make me some fresh-squeezed grandma.
Probaly he wanted to go to the toilet before starting the video...
wtf is the cameraman drunk?
0:53 "when you season it to begin with, it destroys the egg yolks"
says this as the egg yolks get annihilated in the blender...
Because he gets joy and excitement from what he does for a living.
Perhaps we could all learn a little more than just cooking from him.
all mayo has raw egg in it, but the store ones are packed full of preserves and chemicals to keep it okay for longer. this is fresh and good only for 3 - 5 days.
@duffauctions Actually, mustard is quite literally an emulsifier. It helps make mayo; all mayonnaise is is an emulsion of egg yolks and oil, and the mustard helps that happen on a chemical level. It also helps your oil and vinegar mix if you're making a marinade; just a little pinch of mustard powder makes a world of difference.
never knew mayo is made with so much oil... i might eat less of it from now on lol
He's saying use ground nut oil. Whisking it is harder, but you can get the exact consistency you want. I usually get someone else to pour the oil in while I whisk so it doesn't separate.
@n0us3rn4m3s4v41l4bl3 ground nut being things like peanut oil, grape seed oil, things like that i believe
What other Kinds of Oils can I use? Olive oil, Coconut Oil, Palm Oil? Looking for the best alternative to Canola/penut oil. HELP!
I've been eating mayonnaise for years and have never gotten salmonella. Even Hellmans is made with raw eggs. Relax, you food alarmists.
I do it by hand and it takes less than 2 minutes. Once you're used to, it's a lot quicker the old fashion way. And it gets even better: you don't have to clean all the parts of the mixer, just the whisk...
Turns out the lazy-mixer way is actually the more time and effort consuming.
What the hell y u move so much
Forgive me my dashing lovely Gordon but I cannot for the life of me decipher your words through your beautiful accent! Please will someone tell me what kind of oil he used? It sounded to me like he said "Granara Oil" lol. Help!
Notice he says "Keep it in the fridge."
but opens the cabinet lol ^^
He seems to make everything so easy with his hands... I love this man
Eggs are one of those ingredients where it's really worth it to shell out a little extra cash for free-range pastured eggs from local farms. Makes a huge difference and there's no danger in the raw egg.
actually it is the lecithine in the egg yolks that acts as emulsifier.
I have always used a little vinegar instead of the lemon juice, I might have to try that.
To replicate storebought mayo, you have to add a LOT of salt to it.
Maybe it's the excitement and passion he has for his work. :)
It worked! Thank you, sir! Although my first try was a bit sour because I put a little too much lemon juice, but it tasted amazing!
this made me want to go pee
How long can we actually keep this mayo for??
What kind of oil was that? Groundnut?
What kind of oil did he say?
It sounded like he said 'Granite Oil.'
tpsu129 You got it right. They squeeze the stone to produce the oil. Granite is incredibly juicy and perfect for oil production.
Jonas Rosenven Hahah
+tpsu129 Groundnut oil
80% fat? :p
I got an IT exam coming up!
Wtf am I learning to make nice condiments and garnishes!?
"Right, keep it in the fridge"......puts in Cupboard, lol
Sunflower oil has a rather inert flavor makeup and works well also. Want an amazing olive burger? Use olive oil for your mayo and dice into finished mayo, your favorite olive blend.
Where is the vinegar? That always goes in :s
I use a whole egg, sunflower oil for the mayo, and vinegar and salt for the seasoning, you can add whatever else you want, but an egg and oil is the basis.
If it splits you can get another egg and use the split mayonnaise as oil to try again.
Adding salt at the beginning makes it easier to "split" because salt it kinda anti-emulgent, but I add everything (including all the oil) at the start anyway and it splits only like 2% of the time, the trick is to use a hand blender and mix slowly from the bottom (where the egg is) to the top.
Olive oil is what I have always used for mayo ~ :-)
And I love Gordon's excitement !!!
@n0us3rn4m3s4v41l4bl3
I am assuming that is Peanut Oil in the USA
Since what he wanted was no flavor from the oil, peanut oil does this and is what restuarants in the U.S. use for the same attribute. Its a neutral flavored oil, contrasted by Olive Oil and alike which impart a flavor to a dish.
The bigger issue for us yanks is english mustard, where can we find that, can Dijan Mustard work?
Actually, on egg yolk can emulsify about six cups of oil (as per Heston Blumenthal).
Wow he is perfect at cooking skill....
Cant you get samaonella or something bcs of those raw eggs
Just made some and yummy it is!!
i have made this many times and its great. stop hating on the chef ramsy he knows his crap
Harold McGee did some experimenting with egg yolks and their ability to emulsify. You can see in his research that one yolk can make 6 gallons of mayonnaise. While mustard is an emulsifier, it is far weaker than the egg yolk and Gordon, who I'm sure knows this, is using it for the flavor not its emulsification properties.
I imagine that after decades of working at the line, just cooking at home feels like slow motion.
1 egg yolk needs abt 120 ml of oil its is nt compulsory to use 3 cups if the consistency is perfect then u can stop adding oil
Then you are using store eggs. If you were a farmer and knew what went into your food you would feel fine with it. Get organic eggs if you cannot find farm fresh eggs froma good local farmer. My families chicken is so pure that we have no problem eating it rare. We know what is in it..... We are farmers engineers and chemists.... ftw.
Agreed. While its true that mustard does have emulsifying qualities, it is irelevant given the far greater emulsifying qualities of the lecithin in the egg yolks.
Never season mayonnaise til the end...
... Except with mustard
I add salt & pepper before I blend. Everything else once the mayo is emulsified
Dan Rogenstein
I do the same; the vinegar stays at the bottom, the oil floats on top, and I add the egg last then blend.
The mustard added first is definitely the way to go! It mixes better & helps thicken the mayo. Great tip!