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.
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
@@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.
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.
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 🇦🇹
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.
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!
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.
This year, I ate at the restaurants less than 20 times, and I went to “great” places. After cooking for myself, with support of your videos, restaurant food is unsupportable. They made potato au gratin with “Caramelized” onion at the newest, bestest steak house in LA, Jesus. They were not caramelized and potato was undercooked. I could tell exactly what they have missed. Spices? Non existent. Thank you for teaching us a better life.
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 ❤
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.
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 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
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...
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
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!
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.
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.
amommamust, be aware that some cheaper chemically extracted oils wouldn't emulsify at all - try using pressed oils, but still refined, because home made mayo is already kinda heavy compared to store bought, especially so if you use an unrefined oil. I wouldn't go heavy on olive oil either. Up to 20-30% is maximum, the rest should be neutral refined oil like sunflower or canola or whatever you prefer. And Kenji's method (look it up) is way faster, easier and you only have to use an immersion blender, works like a charm.
@@GlebRysanov sunflower oil is way too high in omega 6 and canola oil is pure crap (look up how it is made) if you want something better then use organic avocado oil... else cold pressed virgin olive oil yum yum
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 ?
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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?
@@adamfreeman5609 A divorce 🤣
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! 🇦🇺
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
"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.
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.
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.
I've been a cook for 35 years, and I want to be like him when I grow up. Fresh moyo is always best 👌
2 videos in 1 day you really are spoiling us Chef
Chef JP cracks me up! And I learn so much! Way to go chef!
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.
I love his recipes. So delicious!
I love to watch your show! It cheers me up.
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 !
The chef did it again! So watchable
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 🇦🇹
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.
I love his personality and sense of humour
Thank you Tom! 😊
made this tonight, thx Chef!!! AmmAzing!
bravo Jean ....
His energy is amazing!
Another note: enjoy all the education. I realized, I start to whistle along at the very start of your ending musical tune.
Soothing!
Yes, Chef. You create an emotion 😊
Chef pierre, What a pleasure it is to watch you prepare and cook your recipes.
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?
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.
FINALLY- I can make my own Chef Jean-Pierre just mayo+garlic Aioli+emoulade
He has a way of teaching
This year, I ate at the restaurants less than 20 times, and I went to “great” places. After cooking for myself, with support of your videos, restaurant food is unsupportable. They made potato au gratin with “Caramelized” onion at the newest, bestest steak house in LA, Jesus. They were not caramelized and potato was undercooked. I could tell exactly what they have missed. Spices? Non existent. Thank you for teaching us a better life.
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!!!
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.
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.
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.
Theres only one word to say...love!!❤️🇩🇰
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 🙏
Your cooking is amazing chef. I love the way you explain its so much fun.
Love this guy!
My goodness I love the way this guy teaches.
My mouth is watering!
The Good Lord knew what He was doing when He made you a Chef!! Perfection!!
😍😍😍🙏
This guy makes the day tasty 🙂 thanks chef!!!
he's half french, half italian, and a 100% american ;P
Wow ! Another amazing lesson learned from a great chef 👍🧑🍳❤️. Thank you chef 🙏
Thanks again Chef for the knowledge.......I'd love to see you prepare a classic Coquille St. Jacques......
So many chefs today try to reinvent a simple but elegant recipe. KISS
Amazing presentation on all recipes. Your humor makes a pleasure out of cooking.
I respect you …you teach very well, thank you
A must watch
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.
I love this guy's energy. :)
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
This was life changing!!
Chef, what CAN’T you do? You amaze me!
Thank you for this! He’s ammmaaaaazing! ❤️
Mayonnaise, garlic, chives, anchovies! All the good things!
You inspired me to cook again! I adore you! 🇺🇸♥️🇺🇸♥️🇺🇸♥️🇺🇸
J adore l aïoli ! J ai vécu à Toulon sud de la. France 🇫🇷
Love your creativity ...very2 respectful with your product ..
Making this today. Thanks you Chef.
Great video.! Confidence boosting.!
I will definitely make this for my burgers this dinner, I can't wait to see how this mayonnaise tastes with a good burger
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...
Wow!! Really, really good recipe!!! 👍👍👍👍👍
Just discovered this channel. This is truly amazing, we can see your passion. Bon succès mon amis! D'un gars qui viens du Québec ;)
I can't wait to try out this myself
Please don't make the baphomet hand sign.
Crudite with saffron aioli is a big snack around here. Love it. But I like Hellman's too!!!
Hey, it's that remoulade that I asked about!!! :D
Thanks a lot chef, your recipes and demeanor bring me a lot of relaxation and since i started recreating them my family loves coming over haha
Photos of steps in recipe link look great!
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 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 😊👍
Excellent! vid. Answered a lot of my own questions as a cook.
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!
I think this is why I watch this all the time 03:40
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.
😂😂😂😂😍😂😍
It make a tasty Mayo like that Chef good job!
If I knew how good self-made mayonnaise was, I never started to make it ... now I can't take the shortcut any more! 😊
Aaaaaaaah yes. Quite wonderful.
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.
I have tried making mayo before and had it break on me, I did not know you could bring it back. I will have to give it another try! Thanks!
amommamust, be aware that some cheaper chemically extracted oils wouldn't emulsify at all - try using pressed oils, but still refined, because home made mayo is already kinda heavy compared to store bought, especially so if you use an unrefined oil. I wouldn't go heavy on olive oil either. Up to 20-30% is maximum, the rest should be neutral refined oil like sunflower or canola or whatever you prefer. And Kenji's method (look it up) is way faster, easier and you only have to use an immersion blender, works like a charm.
@@GlebRysanov sunflower oil is way too high in omega 6 and canola oil is pure crap (look up how it is made) if you want something better then use organic avocado oil... else cold pressed virgin olive oil yum yum
Him: adds red onyo
Me: he did the thing! He did the thing!
Seriously though, these are good videos.
CJP,HELLO, BUT THIS REALLY KOOKS LOVELY, ,,,,DURING WWII,I WATCHED MY PARENTS MAKE THEIR OWN MAYONAISE, ! I’ll try this, 🇫🇷🇫🇷🇺🇸🇺🇸
I love ❤ this recipe
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 ?
Good Chef
Love the God Bless AMERICA sign in background!
👍❤❤❤
But I hate the common satanic pentagrams on it.
Love it. Thanks
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'm so going to make that remoulade with anchovy.
Chef can you make a video about slicing/dicing potatoes? Would love to see that!
Oooh. Yes , I can do this!
My family loves it when I make mayonnaise❤
Good one here.