How to make a french style MAYONNAISE
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- Опубликовано: 16 окт 2024
- Mayonnaise ingredients:
✔️ 2 egg yolks
✔️ 1 tablespoon mustard
✔️ 200 ml sunflower oil
✔️ vinegar or lemon juice
✔️ salt, pepper
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Very nice video. Thanks
There is absolutely nothing like making your own from scratch.
Thank you for the teachings .
Can it be made using walnut oil?
Thanks chef ❤🙏
Exactly how I was taught to make it in the 1950s in Bruxelles.
Merci, chef Vivien. I will try to make oeuf mayonnaise for this first time this summer.
Thank You
There are many useful details in this video
I didn't know about the temperature, so will consider it now. And will try cooking it with vinegar at the very end. Thank you for your pieces of advice and the idea of a simple nice starter!
Thank you, Chef! Excellent video, step by step tips 😅 i watched a lot of videos and yours is the best 🎉
Thank you Chef!
Я долгое время смотрю ваш русскоязычный канал, и, для меня стало полной неожиданностью, что вы ещё и на английском рассказываете кулинарные секреты Гасконии(теперь у меня есть ещё одна причина выучить третий язык)
Classic 👍🙂 … I addictionally use my secret ingredient … sugar 🙂
I'll give it a last try with this method, Chef. My homemade mayo always splits.
chef...if there is no sunflowet oil...can we use olive oil?
Yes, it will be a bit stronger
@@chefvivienENGif I mas ask chef...making the reduction of some sauces like hollandaise and sauce for beef are the same? like we can use shallot, vinegar, bay leaf
24 hours... not me keeping it in the fridge and eating from it for over 2 weeks :))
Sugar doesn't need to add? Optional?
no no
@@chefvivienENG Mustard is a must? Optional? Honestly, I don't have mustard.
@@khinkyawhtwe8603mustard is not optional. In france, u will never find à mayonnaise without it
24 hours? Nonsense. Even when using unpasteurized yolks, it'll keep in the fridge for 4-6 days. If you use pasteurized yolks, that gets extended to 4-6 weeks.
why sunflower oil?
Can you use a less toxic, more delicious fat like duck fat or clarified butter ?
Perhaps you could do it in an air-fryer and skip any oil or fats totally.
@@njuham lol
You cannot use duck fat or clarified butter.
Cooking fats with a higher ratio of saturated fat (e.g. butter or coconut) cannot be used in mayo as they solidify at mayo temperatures. These kinds of fats only really work on warm emulsions (e.g. hollandaise)
It may be excellent mayo but if I knew it was made by someone with bandaged thumb and no glove, I would not eat it.
At no point he touched the mayo with his bare hands. Beside, it’s sometimes cleaner to not wearing gloves. Gloves can be cross contaminated with everything you touch; that means that you technically need to use a new pair for every single thing you touch. Or you could thoroughly wash your hands with antibacterial soap and then, proceed to work normally. Believe me, you’re a lot more likely to get food poisoning from processed foods despite HACCP measures, than from fresh food cooked without gloves.
You must be Canadian.