How To Make Perfect Mayo (Thank You Science)
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- Опубликовано: 29 сен 2024
- Mother Sauces Ep11: How to make Mayonnaise recipe from scratch and never ever fail. Special Holiday deal! Go to NordVPN.com/fr... and use code FRENCHGUY to get 68% off a 2 year plan plus 4 additional months free. It’s risk free with Nord’s 30 day money-back guarantee!
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Salut,
Alex
fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.
It's sciunce!
Genius! 😄
this comment is indeed genius lmaoo
I had a audible laugh reading this 😆
Shience
These more educational focused videos of yours are some of my favorites. I love the drama of learning from 3 Michelin star chefs, and the humanity of traveling around the world to learn and share good experiences, but its these atomic operations of cooking that really brings it all together for me. Much like an emulsion :)
Excited to see what comes next!
Alex would be a great chemistry teacher
Cooking is chemistry indeed.
Hello 👍👍👍❤️❤️❤️
he already is, I'm learning over here
I've been a chef for 15 years and always wanted an explanation to the dispersion mill effect!
His filming and editing game has gone through the roof. I'm speechless. It's so damn good.
Excellent video Alex!
I just like to add something: Mustard also has an important role in the mayonnaise emulsifying process.
Mustard seeds have Mucilage, which offers some unique rheological properties and excellent emulsion capacity and stability in oil/water systems (similar to xanthan gum, for example).
"...Just - science-"
Damn boy, even Carl Sagan felt that in heaven
Hola 👍👍❤️❤️❤️
This is the most intense and nerv wrecking way to learn how to make mayo I have ever witnessed. I think I'm even sweating at this point right now.
Get a Bamix! The mixing process is reduced to about 10 seconds. all oil can be added directly. Egg, vinegar, mustard in the bottom then oil. Pull the mixer slowly from the bottom to the top. Done! Fantastic thing.
Keep up the good work, alex!
I learned how to make Alioli(garlic mayo) a couple of years ago and noticed that you actually don't have to be that careful with the Oil. If you put in too much at once you will have to mix longer but apart from that the end-result is the same. (I messed up the amount a couple of times, but never failed to get to the end-result so far). As for Tools: an electric hand-mixer is the easiest, a fork is the hardest...
Recipe:
- 1 eggyolk
- 1 or 2 cloves of garlic (depending on how strong you like it)
- 1/2 teaspoon of mustard (I use german “Löwensenf“, but any will do)
- 1/2 teaspoon of lemon juice
- a bit of salt and pepper(you can always add more later so be careful)
- enough oil for the emulsion
- if you want to be a bit more fancy you can always add other ingriedients (mainly spices), but remember that more isnt always better (fresh chives and a bit of nutmeg have proven themselves)
For about 30 years (when I bought my first stab mixer) I always make mayo from recipe from the 'users manual' of stab mixer:
1 tbsp mustard, 1 tbsp vinegar, 1 whole (raw) egg, 2 dl oil, pinch of salt, everything in bowl, stab mixer down to bottom, turned on and slowly pull out while running. Finished.
In McGee on Food an Cooking book, there is also noted, than mayo can be made from hard cooked egg (yolk only) to avoid some salmonella issues, but I have not tried it yet.
I watch your advertissements to support you. Thank you for wholesome, educational, thorough, and enjoyable content. Delicious. Salut.
I never thought a video on mayonnaise could be so brilliantly entertaining. Seriously, I'm like on the edge of my seat over ... mayonnaise. What planet am I on? lol I will never watch any other video on mayonnaise again. And... I REALLY hope someone asks me how to make mayonnaise now! lol They will never be the same again, after I casually hand them this link.
Everyone: Mayo is hard to make
Alex: Hold my oil
Me: Frenchie needs an immersion blender... 20 sec mayo.. but i guess that would be hard to make into a 10+ min vid
@@broutefoin Actualy using a blender is easy and ok but also it changes the density of the mayo making it more thick more compact, but when you do it by hand it tend to be more fluffy more "light" in the mouth
emulsification is not rocket surgery for god's sake. I love this dude for his intensity....no not really...hes just a fun dude. keep on trucking Alex..you're a fine chef and you have a fine brain.
Great video as always, not sure how I missed it for nearly three months.
There is a super eazy way to make mayo with zero chance of failure.
Ingredients:
2 Whole eggs
500ml Oil (sunflower or whatever you prefer) for a thicker mayo add more oil.
Acid for flavour (lemon juice or vinegar or both) about 2 tablespoons
Mustard, salt and pepper to flavour
Method:
Add all ingredients to a tall, thin beaker
Take a stick blender and insert to the bottom of the beaker
Start the blender at the bottom on high speed and move it upwards slowly.
As you reach the top of the beaker the mayonaise will have formed.
In ten years I have not had one failure using this method.
Bravo on the correct use of "faffing around".
Immersion blender is the real trick to mayo creation.
Great video, thanks Alex!
Another "trick" is to make sure that all your ingredients are at the same temperature. I've seen mayonnaise failing due to an egg coming straight out of the fridge. As they say: "Every little helps" :)
I would like to thank you for solving a problem I never knew I had
Mayonnaise deserves to be it's own food group!!
My favourite emulsifier is aquafaba. It's brilliant and basically free as it's just bean water.
If you are looking for a very easy and fool proof method of making mayo, just take Alex's method of preparing Sauce Hollandaise, replace the melted butter with vegetable oil and the lemon juice with vinegar and add some mustard. If you haven't seen the video: just use a mixer / immersion blender / food processor to mix up egg (can be a whole egg), mustard and vinegar and then while it's running, add the oil. Doesn't have to be very slowly either, just keep adding until it thickens to the consistency you want.
Adam Ragusea has a great video on emulsions, if anyone is interested in the topic 👍
@@temporal_paradox lol what? No it's not. People talk about cooking videos on other cooking videos all the time. It's the most normal thing in the world.
Alex > Adam
@@trucid2 They bring different things to the party, it's ok to like both
@@temporal_paradox Ironically, it's your comment that I find rude.
@@temporal_paradox
" but some will outright list it in the rules for chat (if the channel has them"
I will be sure to avoid such channels.
Now a lot of channels block links. I have not seen a one that tries to suppress of the mention of other channels.
One of the silliest videos I've ever came across..
Alex, this whole series is worthy of an award. I just can't figure out whether it should be for food, science, or your filmmaking!
All 3
I loved your video as always.I tried it and it turned out delicious.
Hervé This had a whole series on a radio show where he talked about the science of emulsions in the kitchen and how you could apply it to basically any fatty ingredient (like foie gras or chocolate). This deserves a listen.
Link pleasw
I've just tried your approach. And it it's freaking AMAZING!
When using my hand blender I can add all the oil at once. Try that next time.
But is the knife stay straight? I’m doing same as you. Just need 30 seconds for a mayo
@@deanbottle1052 Most of the times, yes
Same here, but you're actually adding the oil gradually still: when the blades spins at the beginning, there's mostly egg and little oil around them so the oil gets incorporated from that initial emulsion... Also using blades and high velocity helps making it easier.
Ps. Use lemon juice instead of vinegar if you want a more delicate mayo. Also mustard is nice but that can also be removed for an even lighter taste. Heck, a super basic mayo can even been done with a whole egg and some neutral oil, no extra required!
He is an excellent story teller
Good mixer allows to make mayo fast. Really fast. Without adding oil drop by drop. I was surprised, how easy it is. I'd been arguing with friend of mine, that fresh mayo is too long to prepare for every breakfast. He proved me wrong by preparing mayo in 1:45 (one minute 45 seconds) with electric mixer and putting all ingredients in one go.
Best way to screw up a mayo is to use oil and eggs with very different temperatures. Don't ask me how I know ...
Yes, I've experienced this as well and wonder what the scientific explanation is for that...
I did it with lemon juice instead of water and olive oil. It did not disappoint.
My first attempt at mayo is actually for creating the tartare sauce.
The mistake wasn't too little oil, but too much egg (2 eggs). The bloody damn thing requires nearly 500 ml of sunflower seed oil. When mixing it vigorously failed to produce the wanted emulsion, I was like "zut alors!" and nearly throw it away, until I decided to commit nearly half of the bottle in a furious stirring.
Sir i made mayo using the knowledge i gained from this video. I finally made one but i didnt season it so when i want to spice it up or change some flavor, i have a base mayo :)))
Thank you when i was 14 i tried to do it but it kept on getting separated but now i know to mix the vinegar and eggs first before adding a very small droplet of oil
The emulsifier itself is the "solid".
Think of it as a ball pit, neither the contents (oil) or the surrounding medium (water) of the balls are "solid", but at a large scale it gets dense and hard to move through, even though there's in principle nothing preventing the balls from moving (except themselves!).
This man can boil water and make it interesting. Love the intro btw.
"The greatest sauce ever invented!?!? And all this time I thought I was perverted for putting it on everything and dunking my French fries in the stuff. I love this man!
God bless you for doing the Lord's work. 🙏
Who knew making mayo could be so much fun.
Alex, you're stepping up your game!! Really cool series, and man your film and storytelling skills did improve! Keep it up, love your channel!
How or what different mustards and oils change the flavors to make the ultimate mayonnaise? Vegetable vs avocado vs olive? Yellow vs spicy vs dijon ect ect.. or even eggs duck chicken quail...
i never thought making mayo would be this dramatic and entertaining
I will never fail a mayo ever again, thanks !
Alex act like thinking hard but he already know how to invent an industrial grade mayo machine
i was liking watching a man who just quit at NASA and just decided to turn his lab into a kitchen instead 😂 entertaining and helpful video. Great job.
Wow this is the most dramatic mayo I've ever seen. (Never ever thought I'd say this)
Ahh I love this guy! Just found this channel!
The emersion blender method is the way I make mayo. Mayo in seconds.
Een balletje met mayo.
Is dutch for a meatball with mayonaise.
Wake me up for it anytime.
Small tip for people that want to make mayo but their bowl keep spinning away when mixing : place it on a towel to slow it down with friction
I have always wondered if this is also a similar principle that comes in meringue icing with butter and eggs... but no egg yolks there ???
Great! It seems we're getting a "speedrunning mayo" video! At least, if that is what Alex hinted at at the end of the video.
my recipe is to take a jar, put a whole egg, a pickle (cornichon) and some mustard (dijon) cover it all with oil and stick in a sick blender. Results have been pretty good and it seems to be less finicky than this more traditional method.
Alex, what do you think about using egg whites instead of yolks? Because I guess that's how it is where I live.
Success! Now let's celebrate with mussels and Frites.
Fantastic as always
Thank you, Guru.
He is the master of overdoing things ,.
That intro though 🙄
Not overdone what so ever. Food companies go in 10 times more detail and science when designing their recipes, than Alex.
Why is his food better than store bought then? That's the economy's fault, trust me the engineers working at large food companies could make masterpieces if budgets weren't involved.
Well you are right but I was not saying about the recipe but that Christopher Nolan Intro of mayonnaise .
I was curious what kind of oil was used in the original recipe. Now we use canola, which was invented in the 80s
Can you give me the measurements please? Also, how long will it keep in the fridge?
Harry Potter makes mayo!
Science?
Pfui!
All that's required now, is Boris, with a Slavic Hardbass backing.
If my science teacher thought me like this , I would be a great scientist 😊😊
this could be a movie
This should be the way school teaches science, inspiring the young gen. Considering part time lecturing in school?
What type of oil are you using for the best flavor? Thank you.
Me: Wait, it's all liquid?
Alex: Always has been.
If you use pure acetic acid at the right amount instead of vinegar it would have a lot less water and be more concentrated don’t know if it would work right tho
It looks so easy, but getting it to become a thick sauce is actually pretty hard. Also the dijon mayonnaisse french supermarkets store is soooo gooddd
iirc, hollandaise is obtained by replaacing oil with butter, and the consistency at the end would be different?
do you know what if i use other fats like lard or beef fat?
So water and oil will mix when you use a vacuum pump to remove the dissolved air. Will this work with mayo also?
thanks Alex!
Alex, why did you use the mustard and vinegar? Genuinely curious.
If the lecithin is in the yolk, are the not-oil components just for flavor? Can I just make an egg yolk and oil mayo if I want it plainer than a plane?
Or is there more lecithin in the other components helping to increase volume?
Alex is slowly descending into madness.
Alex, you've put the "S" in Mayo. Thank you. By the way, I've known the "secret" from my mother, and always used the powered wisk.
Long Live The Mayo, and Alex.
Just blitz it. All Ingredients in a narrow bowl and whisk it with a mixer. And yes, I'm German. We like to blitz things.
How did you just manage to get me excited about mayo?
Great video Alex!.
If the egg yolk is the emulsifier, are the vinegar and mustard purely for taste?
Explaining stuff with Sience, why don't they do this more often in school?
The credits music sounds exactly like Informal Gluttony by Between the Buried and Me
Best Video i have seen in the last few days
I really wish Alex's face went over the hulk right at the end "that's my secret.. I'm always (a liquid)".
Hey Alex, i was wondering if you could recommend any good plastic bottles cz i cant find any!
This would have been a perfect Halloween episode lol
Isn't it easier if you add the vinegar at the end ?
yay for mayo!
That avengers add in was creative genius. I'm being serious.
Alex, you’re awesome.
Oh yeah, I don't want anyone but a french person tell me about mayo.
Wait is this line at 13:19 "lets ketchup in the next one" mean that we're going to get a full episode about ketchup ?
Intro - Bubbles by Yosi Horikawa
Hey @alex, how do you explain then the way a mayo was made with all ingredients added at the same time?
Check Masterchef Australia where they make a 30 second mayo with a blender.
-Gogo-
amphipathic: having both hydrophilic and hydrophobic parts. Fun word to add to your lexicon, good luck pronouncing it!
Alex we want to see more cooking and less drama please
So it's possible to make mayonnaise without mustard? Why do you put mustard then? Only for flavor? Parce que en Belgique on mets pas de moutardes dans la mayonnaise et je la trouves meilleure ainsi 🔥🔥🔥
I adore how dramatic this was. Though clearly not part of this video’s objective, would’ve liked to go into detail about the oils to use. I make my own mayo every couple of weeks in seconds with a hand blender - but avoid canola etc. - one laments that though the flavor of olive oil and avocado is good, it’s not familiar like that at the store.
Hey Alex I crave your level of detail lol Thanks for the video. I have a question for you. I think I may have figured it out myself but haven't experimented yet. I love mayo but hate store bought. I've perfected years ago peanut oil and sunflower oil mayo and ferment it for a day or so to make it last longer in the fridge. I was so sad when I realized I'm sensitive to all seed and vegetable oils. Avocado and olive oil are okay but not exactly the flavor I want.
Anyway my question is about saturated fats from animals for mayo. I've had a lot of gut improvement by utilizing only tallow, cultured butter and lard. Duck fats a good one too. I've tried to make mayo out of solid palm oil and with tallow. It makes a great thick mayo but then when I refrigerate it it's unspreadable and the solidification causes the emulsion to break as well. I was thinking if the yolks are more liquidy type fats then maybe more yolks and less melted tallow in order to stop the mayo from solidifying into a brick in the jar lol
Do you have some way of analyzing the different saturated animal fat composition to figure out how much more yolks or less fat you should add in order to make a completely plant free carnivore mayo? I'm counting on you man. You're my last resort at solving this problem without having to quit my job to research this more haha Thanks for any insight that might lead me in the right direction. The carnivore community would probably all subscribe to your page if you figure this one out lol
To me at first glance, the thumbnail looked like Mayonnaise with ugly red roots :D
As always, great content, Alex.
Boris needs to see that