Chef, the love, care, and passion you have is ...amazing. You inspire us with your love of cooking, your passion for *quality* ingredients and a feeling of having *FUN* while cooking. Your videos are inspirational, fun, humorous and that right amount of NERD factor for the science and chemistry of cooking too. Hope you and your crew and your family are well during these trying times. Keep it up man! You are truly one of the GREATS out there. Like Bob Ross was to painting or Norm Abrams to woodworking...My friend, you rock!!
Me, I like his personality. He could've been talking about something else , I'd love it all the same. Its like a theatre for me, one guy, soliloquizing. He constantly promises to make a moose. I've never seen anyone make a moose yet!
My wife wanted me to run to the grocery store for mayo to make chicken salad. I live in the sticks 14 miles from the nearest store. I told her I'd make my own, took it up a notch with your aioli recipe then thought what the heck I'll make the remoulade. Best chicken salad ever!
Cooking while in a wheelchair is very challenging but love to cook so I make it work , you make Cooking so simple for anyone wanting to learn so thank you for that. So many great chefs out there but have to put you on the top shelf because you teach the basics so well and makes it fun to learn . I would have loved to ha e been a student at your Cooking school.
@@corinnakern its because they use all kind of emulsifying agents in order to be able to introduce more oil and water so the ratio oil - egg is pushed way beyond the limits JP explained in the video above. Since the oil they use is mostly colourless and in emulsion with water it appears white, it appears whiter than actual mayonaise (the low egg content helps too, of course). Of course they do it because eggs are the most expensive ingredient, oil is cheaper and water costs nothing.
Hellmann's sure is not the same since they changed the oil or the process a few years back. It no longer "cracks" in the jar and is just an oily mess in my opinion these days. Home made is the only way to go now. Question: Should I be using pasteurized eggs for safety?
In my view, comparing home-made mayonnaise with the retail product is like comparing apples and oranges. They are two totally different products, and both have their place. I love this recipe and I like that I can adjust it according to my taste. Thanks for posting.
Ramsey shows us how to make it with a mixer . Chef Jean shows us how to make it with a whisk … wrap yer head around that one… oh yea !! Did I mention I don’t have a mixer ?
I found a fermented mayo recipe online. Do whatever mayo recipe, add whey, let ferment a few hours. It keeps much longer in the fridge. I’m still messing with the recipe. Homemade ketchup is similar. The whey doesn’t seem to alter the flavor. I definitely need more salt and garlic! Remoulade is great with fried oysters. I’d love to see your version. Actually, a vid on frying would be great. My fried rarely turns out well. Not sure yet what I’m doing wrong. Thanks! Always more to learn, and I appreciate you!
Hello again JP. I was wondering if you could demonstrate making your mayonnaise in a food processor PLEASE. AND it would be great if you could do some salad recipes. Love watching as always and making Chocolate Mousse in the morning.
My Mom used to take a can of evaporated milk, salt, pepper, celery seed, yellow mustard & one whole egg. Bring it to a boil, then simmer til it thicken up. She always used this on potato salad. I didn't realize that she was making a form of mayonnaise. LOL. I love all the things I'm learning from you. GOD BLESS YOU. 🙏❤️ From Missouri
Thank you Danke Merci Chef! You inspire me every day to do things I haven't created in a while, and to learn and try so many new creations! Greetings from Austria 🇦🇹
I would love a video for a garlic aioli sauce/dressing to use as a 🥗 salad dressing, or on a fat roast beef 🥪 sandwich, or even added to pasta for a yummi pasta salad. O.M.G what about adding it to a potato salad? The possibilities are endless. A ham & turkey, swiss wrap with fresh tomato & shredded lettuce. All wrapped up in either a large tortilla or flat bread. My brain is going into over drive. It's 3:30am and this woke me up! Is it bad when you dream of food you can actually taste the food you are dreaming of?
When making potato salad tonight I realized that I was out of mayonnaise. Soooo, Chef Jean Pierre to the rescue with his mayo recipe. It is fantastic and just like he says in his video, I won’t be buying that Hellman’s anymore. Thank you Chef.
Wonderful Chef ! I have made many variations with blender , you know...LOL SO NOW ,I HAVE TO MAKE IT FROM SCRATCH...thanks I think...I will do so just for the skill...
thanks Chef.. mayonnaise will turn white once you add in lemon juice or vinegar. it helps cook the raw eggs and preserve your homemade mayonnaise a little bit longer.
I tryed this mayonaise with the 18 yr old balsamico and i can tell you this much about it, if you have a love for food you can not put crap in there, if you like crap than save yourself the time and buy it at the store. But that is 1e class quality Pffiieeuww its fenomenal and a must have to make THE mayonaise.." I wisk the mayo by hand i like it better that way but Now people ask me if i go to the gym that often i make it !! Like all of your food chef its not only good for the mouth but even better for the soul ❤
I come back as your seafood cakes are a frozen staple after 5 years,how the family wants them on brioche buns,finding again Jean-Pierre my goto the sauce,long live how much fun.
Thank you so much for your videos, I tried making my own mayo tonight. It was just for practice and I am pleased with my effort. Next time will be perfect
I never realized that you could make your own mayonnaise until about 20 or 30 years ago when I was watching a PBS show, Great Chefs of New Orleans. The French chef insisted that the the stuff in the store not be used and it was certainly educational Also, the Great Chefs series had nice background music by Charlie Byrd. I miss that show.
Emoogin (emulsion )- that is even better than onjon ! We love your charming accent, dear chef Jean Pierre ! I add a pinch of sugar to my mayo ! Barbara.
RUclips controls all that. The channel and advertisers don’t seem to have much say. I think. Besides... why buy a master class when we have this :) and Jacque Pepin’s 3 hour cooking basics is a huge amount of information. I’m not even new to cooking and love watching these :)
I would LOVE to spend a day in the kitchen with Jean-Pierre drinking and cooking. I imagine he would be a riot half in the bag and making up yummy stuff.
love watching your videos, they all have an extra insight of cooking of science or common sense in addition to the knowledge of the food itself one question for this video, how do you know how much oil is too much when you are eyeballing your oil for mayonnaise? will it begin to curdle, like when you add too much at once, at the point you oversaturate the egg yolk?
That is a great question and thank you for asking it! The amount of oil is about 1/2 cup and 3/4 of a cup of oil for an extra large egg. You'll now you reach the right amount when you mayonnaise is about the same thickness as the store bought mayonnaise. I hope this answered the question for you! 😀❤
I was watching that and wondering about putting that on grilled fish (salmon or white), and wa-la! you said it. You have your own folder on my book marks, how's that!
Bro, you are cracking me up with your comments on 'that Helmet crap' you get in the grocery store. lol You made me laugh and you taught me a lot. Thank you so much! God bless you!
😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂 I'm dying here. Chef Jean Pierre roasting the hell out of all of us. I swear I was gonna use the hotdog mustard because it's easy to find around here... 😂🤣🤣😆😂😂 17 years 😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂 OMG it's like watching stand up comedy. I love him.
Chef Jean-Pierre my friend! What was the longest standing and/or most popular exact ingredient and presentation combination that people enjoyed so much at the Left Bank restaurant for seafood cake? I’m sure all your cake recipes are delicious; I’m simply intrigued by the details and want to do my best to really impress my family a la Chef Jean-Pierre Much Love, William
Chef, the love, care, and passion you have is ...amazing.
You inspire us with your love of cooking, your passion for *quality* ingredients and a feeling of having *FUN* while cooking.
Your videos are inspirational, fun, humorous and that right amount of NERD factor for the science and chemistry of cooking too.
Hope you and your crew and your family are well during these trying times.
Keep it up man! You are truly one of the GREATS out there.
Like Bob Ross was to painting or Norm Abrams to woodworking...My friend, you rock!!
Thank you for the kind words, I really appreciate it!😀❤
Totally!
You put the words out I was thinking. Especially Bob Ross. Great comparision
Me, I like his personality. He could've been talking about something else , I'd love it all the same. Its like a theatre for me, one guy, soliloquizing. He constantly promises to make a moose. I've never seen anyone make a moose yet!
@@bramblebop1904 North Woods make Moose. Leave those Guys alone(they get MEAN). Meanwhile it's Chef being Chef. He's a sight 2 behold.
My wife wanted me to run to the grocery store for mayo to make chicken salad. I live in the sticks 14 miles from the nearest store. I told her I'd make my own, took it up a notch with your aioli recipe then thought what the heck I'll make the remoulade. Best chicken salad ever!
And they lived happily ever after.... What was for desert?
Mayonnaise, Garlic, and Chef Jean Pierre! It's all my favourites!
Cooking while in a wheelchair is very challenging but love to cook so I make it work , you make Cooking so simple for anyone wanting to learn so thank you for that. So many great chefs out there but have to put you on the top shelf because you teach the basics so well and makes it fun to learn . I would have loved to ha e been a student at your Cooking school.
My pleasure 😊❤
Thanks mate! I could listen to these teachings all day! 🇦🇺
"There's a hole in the feeding tube of your food processor... That's for making mayonnaise". Wow... Mind. Blown. Thank you chef!!
Chef is giving details others don't mention.
Thanks Chef!
We love how you awaken us to REAL food. Having awareness about what we've been eating from the store is also hilarious. Thanks, Chef.
Why is Hellman's white?
@@TapDancerDood I would like to know as well, if somebody can tell us perhaps!
@@corinnakern its because they use all kind of emulsifying agents in order to be able to introduce more oil and water so the ratio oil - egg is pushed way beyond the limits JP explained in the video above. Since the oil they use is mostly colourless and in emulsion with water it appears white, it appears whiter than actual mayonaise (the low egg content helps too, of course). Of course they do it because eggs are the most expensive ingredient, oil is cheaper and water costs nothing.
It’s incredible how much you can learn watching Chef’s 👨🍳 videos. I feel like I’ve been to a premier culinary school without leaving my home.
You have been to a private course with the Number One Chef
Chef Jean Pierre my Favorite Chef. From one chef to another I enjoy your techniques and Cooking. Very well presented.
Wow, thank you Chef Charles, I appreciate the kind words!!! 😀❤
we love you good sir , keep up the good work !
Chef JP cracks me up! And I learn so much! Way to go chef!
Helmet, Hellmann's whatever that crap is called..😂😁😎🇺🇸
Hellmann's sure is not the same since they changed the oil or the process a few years back. It no longer "cracks" in the jar and is just an oily mess in my opinion these days. Home made is the only way to go now. Question: Should I be using pasteurized eggs for safety?
@@theoldbigmoose you mean it's hell, man ?
I've been a cook for 35 years, and I want to be like him when I grow up. Fresh moyo is always best 👌
In my view, comparing home-made mayonnaise with the retail product is like comparing apples and oranges. They are two totally different products, and both have their place. I love this recipe and I like that I can adjust it according to my taste. Thanks for posting.
I caramelized some onion before I started my chicken soup... now I have so much flavor...right there! I swear, it'll last me 17 years! Love you, man.
2 videos in 1 day you really are spoiling us Chef
bravo Jean ....
You make it look so easy, chef. I have never been able to make mayo as quickly as this. Takes me ages.
sticky7435, this is classic method. But with the immersion blender you can make your mayo in like 2 minutes. Literally.
So many chefs today try to reinvent a simple but elegant recipe. KISS
Ramsey shows us how to make it with a mixer . Chef Jean shows us how to make it with a whisk … wrap yer head around that one… oh yea !! Did I mention I don’t have a mixer ?
Him: adds red onyo
Me: he did the thing! He did the thing!
Seriously though, these are good videos.
I found a fermented mayo recipe online. Do whatever mayo recipe, add whey, let ferment a few hours. It keeps much longer in the fridge. I’m still messing with the recipe. Homemade ketchup is similar. The whey doesn’t seem to alter the flavor. I definitely need more salt and garlic! Remoulade is great with fried oysters. I’d love to see your version. Actually, a vid on frying would be great. My fried rarely turns out well. Not sure yet what I’m doing wrong. Thanks! Always more to learn, and I appreciate you!
That's a great idea. Where are you getting whey, from on top of plain yogurt?
The Good Lord knew what He was doing when He made you a Chef!! Perfection!!
😍😍😍🙏
Hello again JP. I was wondering if you could demonstrate making your mayonnaise in a food processor PLEASE. AND it would be great if you could do some salad recipes. Love watching as always and making Chocolate Mousse in the morning.
My Mom used to take a can of evaporated milk, salt, pepper, celery seed, yellow mustard & one whole egg. Bring it to a boil, then simmer til it thicken up. She always used this on potato salad. I didn't realize that she was making a form of mayonnaise. LOL. I love all the things I'm learning from you. GOD BLESS YOU. 🙏❤️ From Missouri
I love his personality and sense of humour
Thank you Tom! 😊
J adore l aïoli ! J ai vécu à Toulon sud de la. France 🇫🇷
“Cuz it’ll KILL YOU!” 😂 Thank you for the laugh
Thank you Danke Merci Chef! You inspire me every day to do things I haven't created in a while, and to learn and try so many new creations!
Greetings from Austria 🇦🇹
I LOVE YOU AND YOUR RECIPES. YOU ARE BETTER THAN GOOD. I AM 85 AND STILL LOVING COOKING AND EXPERIMENTING.
I love watching this Chef! Bring on more videos! Thank you.
For safety, you can sous vide the egg yolks at 135*F for 75 minutes to pasturize them.
FINALLY- I can make my own Chef Jean-Pierre just mayo+garlic Aioli+emoulade
His energy is amazing!
This guy makes the day tasty 🙂 thanks chef!!!
he's half french, half italian, and a 100% american ;P
I would love a video for a garlic aioli sauce/dressing to use as a 🥗 salad dressing, or on a fat roast beef 🥪 sandwich, or even added to pasta for a yummi pasta salad. O.M.G what about adding it to a potato salad? The possibilities are endless. A ham & turkey, swiss wrap with fresh tomato & shredded lettuce. All wrapped up in either a large tortilla or flat bread. My brain is going into over drive. It's 3:30am and this woke me up! Is it bad when you dream of food you can actually taste the food you are dreaming of?
Just discovered this channel. This is truly amazing, we can see your passion. Bon succès mon amis! D'un gars qui viens du Québec ;)
When making potato salad tonight I realized that I was out of mayonnaise. Soooo, Chef Jean Pierre to the rescue with his mayo recipe. It is fantastic and just like he says in his video, I won’t be buying that Hellman’s anymore. Thank you Chef.
Theres only one word to say...love!!❤️🇩🇰
I love his recipes. So delicious!
As a dane it warms my heart that you made a remoulade!
I'm gonna try this at home myself, never had a (french) remoulade before.
Remoulade is French in origin.
Crudite with saffron aioli is a big snack around here. Love it. But I like Hellman's too!!!
Wonderful Chef ! I have made many variations with blender , you know...LOL SO NOW ,I HAVE TO MAKE IT FROM SCRATCH...thanks I think...I will do so just for the skill...
thanks Chef..
mayonnaise will turn white once you add in lemon juice or vinegar. it helps cook the raw eggs and preserve your homemade mayonnaise a little bit longer.
You inspired me to cook again! I adore you! 🇺🇸♥️🇺🇸♥️🇺🇸♥️🇺🇸
A must watch
Thanks again Chef for the knowledge.......I'd love to see you prepare a classic Coquille St. Jacques......
I tryed this mayonaise with the 18 yr old balsamico and i can tell you this much about it, if you have a love for food you can not put crap in there, if you like crap than save yourself the time and buy it at the store. But that is 1e class quality
Pffiieeuww its fenomenal and a must have to make THE mayonaise.."
I wisk the mayo by hand i like it better that way but Now people ask me if i go to the gym that often i make it !!
Like all of your food chef its not only good for the mouth but even better for the soul ❤
I can’t wait for your Carbonara Dish!!!
True it is that homemade mayo does not last very very long!
made this tonight, thx Chef!!! AmmAzing!
Yes, Chef. You create an emotion 😊
Wow ! Another amazing lesson learned from a great chef 👍🧑🍳❤️. Thank you chef 🙏
Your cooking is amazing chef. I love the way you explain its so much fun.
My mouth is watering!
I will definitely make this for my burgers this dinner, I can't wait to see how this mayonnaise tastes with a good burger
The chef did it again! So watchable
I come back as your seafood cakes are a frozen staple after 5 years,how the family wants them on brioche buns,finding again Jean-Pierre my goto the sauce,long live how much fun.
Love this guy!
Love your video! I recently learned to ferment mayonnaise, and then it lasts weeks to months 🎉
I want to do that myself.
What are you using for a probiotic?
Chef can you make a video about slicing/dicing potatoes? Would love to see that!
Thank you so much for your videos, I tried making my own mayo tonight. It was just for practice and I am pleased with my effort. Next time will be perfect
Love the God Bless AMERICA sign in background!
👍❤❤❤
But I hate the common satanic pentagrams on it.
Another note: enjoy all the education. I realized, I start to whistle along at the very start of your ending musical tune.
Soothing!
I can't wait to try out this myself
Please don't make the baphomet hand sign.
I never realized that you could make your own mayonnaise until about 20 or 30 years ago when I was watching a PBS show, Great Chefs of New Orleans. The French chef insisted that the the stuff in the store not be used and it was certainly educational Also, the Great Chefs series had nice background music by Charlie Byrd. I miss that show.
Emoogin (emulsion )- that is even better than onjon ! We love your charming accent, dear chef Jean Pierre !
I add a pinch of sugar to my mayo ! Barbara.
I love this guy's energy. :)
There IS a whole of the food processor feeding tube! I had never noticed, but now I know :D
I love to watch your show! It cheers me up.
Aaaaaaaah yes. Quite wonderful.
Excellent! vid. Answered a lot of my own questions as a cook.
Love your creativity ...very2 respectful with your product ..
Lord Gordon Ramsay is advertising his cooking masterclass lessons right before your video, what a bastard.
RUclips controls all that. The channel and advertisers don’t seem to have much say. I think. Besides... why buy a master class when we have this :) and Jacque Pepin’s 3 hour cooking basics is a huge amount of information. I’m not even new to cooking and love watching these :)
Lol nah that just means you watch lots of cookery videos and RUclips knows it
HRH Ramsay is highly overrated and has no sense of humour. So I'm staying right here :-)
Please do a series about making sauces
He is doing so.
Photos of steps in recipe link look great!
I would LOVE to spend a day in the kitchen with Jean-Pierre drinking and cooking. I imagine he would be a riot half in the bag and making up yummy stuff.
😂😂😂😂😍😂😍
My goodness I love the way this guy teaches.
I'm only planning to live another 17 years anyway, so I made some and stuck it in the fridge and set a very long timer!
Freezer, freezer not fridge 😂😂😂❤
I like to add chopped cucmbers , pasta , ham and leeks to the remoulade to make a salad
He has a way of teaching
Great video.! Confidence boosting.!
Mayonnaise, garlic, chives, anchovies! All the good things!
CJP,HELLO, BUT THIS REALLY KOOKS LOVELY, ,,,,DURING WWII,I WATCHED MY PARENTS MAKE THEIR OWN MAYONAISE, ! I’ll try this, 🇫🇷🇫🇷🇺🇸🇺🇸
If I knew how good self-made mayonnaise was, I never started to make it ... now I can't take the shortcut any more! 😊
love watching your videos, they all have an extra insight of cooking of science or common sense in addition to the knowledge of the food itself
one question for this video, how do you know how much oil is too much when you are eyeballing your oil for mayonnaise? will it begin to curdle, like when you add too much at once, at the point you oversaturate the egg yolk?
That is a great question and thank you for asking it! The amount of oil is about 1/2 cup and 3/4 of a cup of oil for an extra large egg. You'll now you reach the right amount when you mayonnaise is about the same thickness as the store bought mayonnaise. I hope this answered the question for you! 😀❤
This was life changing!!
I was watching that and wondering about putting that on grilled fish (salmon or white), and wa-la! you said it. You have your own folder on my book marks, how's that!
Amazing presentation on all recipes. Your humor makes a pleasure out of cooking.
Bro, you are cracking me up with your comments on 'that Helmet crap' you get in the grocery store. lol You made me laugh and you taught me a lot. Thank you so much! God bless you!
Thank you 🙏
😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂
I'm dying here.
Chef Jean Pierre roasting the hell out of all of us.
I swear I was gonna use the hotdog mustard because it's easy to find around here... 😂🤣🤣😆😂😂
17 years 😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂
OMG it's like watching stand up comedy. I love him.
Chef Jean-Pierre my friend! What was the longest standing and/or most popular exact ingredient and presentation combination that people enjoyed so much at the Left Bank restaurant for seafood cake? I’m sure all your cake recipes are delicious; I’m simply intrigued by the details and want to do my best to really impress my family a la Chef Jean-Pierre
Much Love,
William
This is our famous seafood cake! ruclips.net/video/rDNuvajZuHc/видео.htmlsi=lKDs6ZgvENuNCWmT 😊👍
Good Chef
I love learning from the MAster!
Chef pierre, What a pleasure it is to watch you prepare and cook your recipes.
Making this today. Thanks you Chef.
Uncurdling that emulsion was amazing!
I'm so going to make that remoulade with anchovy.
Chef, what CAN’T you do? You amaze me!