Just tried it now for the first time and it works! You just need to have patience and don’t rush with the oil! Also lemon adds such a amazing mayo flavour.
try adding a tablespoon of pickle juice too...a bit of a game changer. I started making mayo again when I went to the store and saw that a jar of the cheap stuff was $5...ridiculous!
As an old chef, it's nice to see the basics again and to share them with my kids etc. without doing the work myself. Lazy? Might be, I think it's clever.... Thanks Jamie
@@DevyEriantii Did he really say that? I wonder how they did in the old days.... In my opinion, Ramsay is hyped way too much anyway. Not saying he's a bad cook but often he talks bullshit. Like ranting about hummus that has oil on top. I mean.. that's how a proper hummus needs to be. On the other hand, he drowns some of his own food in a ton of olive oil. Just my two pence about this guy..
My thoughts exactly! How can you make mayonnaise without first sharpening your knife? I'll bet this guy doesn't even sharpen his knife before making iced tea. Despicable, I tell ya. Just downright despicable!
Thanks so very much Jamie!!!!! I want to make homemade mayo for the 1st time and this is prefect for my needs. Bought fresh range free eggs this morning. So thrill to have mayo again as I can't use store bought anymore do to soy oil in most of them or canola. I have so much respect for you and what you have done to help school kids get healthy meals (also your teaching parents to cook healthy meals at home). I miss that tv series!!!!. Awareness needs to be brought to the forefront for everyone's sake! Keep up the amazing work you do!!!!! Hug for a hero in my eyes!!!
You can see at the end, the whole recipe fits into a jar that is less than 250ml. I know he says 500ml, but he uses much less than that. My son followed these amounts and the mayo was super runny. Start with 200ml of oil and see if you need to add more.
My wife was watching me make this through our kitchen window whilst she was in the garden, once I had passed the two minute mark she realised I was cooking.
Jamie, you just got me out of bed to make this mayo! Turned out pretty well even though I had hot mustard, apple cider vinegar and not the freshest eggs. Thanks a million!
welp ... most of the store bought mayonnaise , at least in my country , doesn't even contain eggs . Just oils and chemicals . Plus it doesn't even taste like the mayo my mom prepares for christmas/easter dishes . :))
I used this recipe and added my 'split Mayonaise' to it , turned into a lovely thick Mayonaise ! it saved my ingredients from being poured down the drain :D . Next time I'm never using any machine , will only make it manually !
wonderful i have always wanted to make my own and i never felt confident. Seeing the basic and easy steps makes me not scared to try it. Maybe even Japanese mayo once i practice a bit.
To all those wondering about the color: If you want a whiter mayonnaise simply add a couple ounces of warm water and whisk into the mayo. Its very important that the water is warm. Anywhere from 100 degrees F (37 Celsius) to 150 degrees F (65 C)
Jamie I learned some great ideas from you and a favourite of all my family and neighbours is your famous pizza using self raising flour and sometimes I use different toppings for changes and the family love when I use curry sauce sometimes instead of ordinary sauce. I love how you simplify things using ingredients the ordinary householder would have or get to keep within their budget. Sometimes I can't leave my house for 2-3 weeks because of bad weather even to get to shops on my mobility scooter. I would love to learn cooking and freezing meals for economy wise and for the days I'm stuck at home please and you're a true star in thinking of elderly people like me and ordinary people in your cooking teaching when they are on a low budget like me on pension thank you so much
I have no idea what you're talking about. The color can come from oil (like extra virgin olive oil) or from the color/amount of egg yolks. I've used minimal egg yolk (1/2 egg yolk or even less) and 1/2 cup canola oil with the immersion blender method, and gotten basically pure white mayo.
That is not true. I dont know, how mayonnaise is made in the industries, but when you use a color neutral oil for your mayonnaise (0,5l per egg yog) and at the end add a little bit of boiling vinegar (what prevents the mayonnaise from becoming bad) it turns to this white color I used to see from the tube or glas mayonnaise.
Thanks Jamie. Just ran out of mayo and thought, why not just make some? Initially followed the first video I found for easy mayo but it split straight off, so looked for you and you didn't let me down. We're all munching away on delicious egg mayo sambos now. Thank you ;)
What oil do you use? I did it with extra virgin olive oil (in blander), but it turned to horrible bitter taste (probably oxidized antioxidants in that super oil) and all my mayo went to toilet. Maybe I will try it again by hand, I'm still super disappointed :(
thank you!!! I've been wanting to do this for a while. It really is so easy to make good food at home. Plus it has that extra specialness to it ;) made with love
Thank you! I live offgrid and hate all recipes using a bunch of electric tools. I'm definitely doing this using my chickens' organic eggs! Something I'd like to see on the channel are recipes for pan fried breads and cakes. 🤞🤓💖
olive oil is bad for mayonaise please don't use it because you will regret it. If you want olive oil flavored mayo, put just a little bit of those strong flavored extra virgin olive oil in the end, right before the vinegar. The reason is when you beat olive oil to make the emulsion, it turns out really bitter
Just made this. Worked a treat after several failures using an electric blender (too aggressive probably). I'll be using the hand whisk method from now on. Thanks Jamie.
So true. Also, he didn’t add anywhere near 500 ml of oil. More like 200. Amazing how confusing he manages to make what should be a simple recipe. I’m moving on.
Hey Jamie! Love, love your cooking style and your personality is such a joy. I'm a real mayonnaise lover so thanks for this easy recipe. All the best :-)
fantastic fantastic FANTASTIC. You're really delivering some awesome healthy recipes that are delicious. Aan Jaime thanks for NOT adding any sugar to this great mayo. I have never tasted anything close to this mayo. Yummmmm
I just bought a vertical rotisserie grill & made the best ban pork skewers & used this to make my mayo only I added lime at the end. It went great with the homemade flatbread I made too & I did it all in around half an hour once the marinade had done its thing. Yummy
I made some now with macadamia nut oil, and I added almost a whole lemon, loads of Dijon mustard and curry powder! Omg it is the best flavour combination I’ve tried! Yummers!!!!!
Hah, wrist action and the blink, love it. But seriously though, making a batch of mayonnaise or Hollandise for brunch/breakfast service is annoying as hell, you are rushed because you have other prep to do and you don't want the sauce to split because it will if add in the oil too quickly or if it gets too cold, or too hot the eggs will curdle , gah!
Thank You. I first this up in a 1938 cookbook my mother has. The recipe was 2 pages long and had so many if / than statements I thought it was impossible. But this, is much simpler and I will try it.
Dennis de Jong i just tried it..ut was a mess....i add oil drop by drop initially and kept whisking constantly but it never thickened up! Like never! Had to throw it away....dont know what i did wrong....JO makes it look so easy when it really isnt.. :(
I've been making mayo for years now but never thought to use vinegar. Only dijon mustard, egg yolks, olive oil, salt and lemon juice. I like the taste of my own just fine but I'll try this version the next time. Thanks. :)
Is it a closely guarded secret which oils to use? I used ev olive oil and the mayo was disgustingly bitter. The recipe just says "mixed oils". Which oils do I mix together and in what ratio so it don't taste like shite, please? 😋
organic eggs always taste better and are likely to be better for you too (no GM food/pesticides etc).Duck eggs would be interesting too, why not experiment.....
No, contrary to popular misconception organic foods are in absolutely NO way 'better for you' nutritionally than their conventional or GE counterparts. Free range on the other hand is simply more humane for the hens, however it shouldn't realistically affect the outcome of the taste/flavour.
I must have wasted 5 eggs trying to make this stuff. But good ole Jamie Oliver put me on the right track. Sorry Jamie but the hand whisk too much like hard work so had to use an electric cake beater but the results worked out perfect and like you said once you get it to initially thicken you can almost add as much oil as you like. Thank you thank you for showing me how its done I appreciate it immensely.
"You only need egg yolks, vinegar or lemon juice and oil" And here we go... Lets start with the yolks and some mustard. When you say you only need a certain amount of ingredients make sure to include all the ingredients needed.
That is not the point I was making. It is a recipe and when he claims you only need a certain amount of ingredients then one might think that is all you need, but then he adds more ingredients unannounced. It is like saying A is either B or C, but in this instance it is D.
Mikael Jensen Not a big of a deal. He might have just forgotten to mention it. Or decided not to mention it because it isn't an essential ingredient to the recipe and just something he likes to add in.
+Mikael Jensen "You only NEED egg yolks, vinegar or lemon juice and oil" Did you notice the word "NEED?" He added mustard because he likes it, but you dont HAVE to add it. Dont complain, becase you cant understand what he is saying.
no u wrong. lemon and vinegar dont destory the bacteria into the egg . For a better result and safe, u must cook the vinegar into a pan a little bit and then u can add into the eggs ... after that, the eggs will take a "pastorization" with the hot temperature ( about 65 Grade Celsius ) .
the white color can have allot ofreasons. 1: u use allot of oil,it's not bad u can add upto 1liter of oil for 1 egg, but the more oil, the whiter it's gonna be. 2: u use whole eggs instead of just the egg yolk ( both versions work but you have to make them slightly different ) 3: u don't use enough mustard to flavour your mayo. And then last but not least all of these combined makes why store bought mayo is white and home made is more yellowish :-) If you buy mayonnaise in belgium ( where i'm from ) most will be beige to off white coloured, if you buy mayo in the US it will be almost full white everytime. And the whiter it is, the cheapier it's gonna be.
I'm willing to take my chances with eating the raw organic free range egg lol. I think it's better for you then some of the other crap people eat. Think about the ingredients you eat with processed food? If your really paranoid go get some pasteurized eggs to make mayo with. I thought with the amount of acid you use in the mayo it would "cook" the eggs.
+Jack St. John I do agree with you in regards that salmonella can grow in any kind of egg regardless if it's organic free range egg or a caged "factory" egg. However I do think all eggs are not alike, the egg is as good as the chicken that laid it. The feed, hormones and use of antibiotics has a huge influence on the chicken and the quality of the eggs it produces. Just the same for produce, organic produce will be more abundant in nutrients then the lesser GMO chemically sprayed produce.
+Duijvel Duijvels Nazi IS my first name you pronounce it Nah-zee. I'm Persian and I was named after my Maman Bozorg (grandmother) in Farsi it means 'cute'. You should realize that words have different meanings in different languages. For instance the word 'Ann' in English, is a women's name, but in Farsi it actually means 'shit' so would it be fair if I told a women that was named 'Ann' that she should change her name b/c it means 'shit' in my first language? Of coarse not!
Jack St. John actually samonella as most diseases does grow better in small places with lots of chicken, shit and the general filth that you find in big factorys. its also the reason why factory chicken get way more antibiotics.
Yes. It's an option I think, my Mom doesn't put mustard on our homemade mayo, and before, mustard, lemons and limes are expensive here in the Philippines, so we only use local brand vinegar and calamansi (a small acidic lime). But now everything is available on our local groceries, so I'm going to try adding mustard. Cheers!! If you don't put mustard like the way my Mom did, it will yield a very bright white color, similar to most mayonnaise we buy on grocery shelves. :)
Yes I know, although on the label of most brands here in the Philippines (Lady's Choice, Kraft..etc), it doesn't literally say "mustard" in its ingredients, but "other spices"..I'm just talking about the color and not the actual ingredients, that if you don't put mustard on "home made" mayo, it will yield a "bright white" color similar to most supermarket bought ones. Although most Japanese brand Mayo are off white in color, but not yellowish just like in this vid..
I thought this was honesty a lot harder than it is. I had an abundance of eggs from my chickens and my daughter and I whipped up a batch. Simple and satisfying. With thanks!
+TRe' CooL I always use olive oil, but a mild, pale olive oil, not extra virgin, not an expensive one because in this case you don't want too much flavour.
you can use the whole egg. good idea to make sure egg and oil are at room temperature when you start. you can use some olive oil but not all, definitely less than half. and the whisk is easier with a backhand technique. my mom taught me to only add acid at the end, fold it in.
Wow , thanks so much Oliver . I'm your greatest fan from Colombo Sri Lanka 🇱🇰. My Brother follows a lot of your recipes as well . I love your fresh vegetable garden back in your home United Kingdom. Are you still living in New York or moved back home , please do let me know your next latest video. I also watch you on television TLC . Thanks for sharing your tips on cooking . Best regards Tracy ..
I finally tried this yesteday. I'm never buying mayo again! It's just so delicious and so much fun to make, and quick! Thanks Jamie!
I agree at first I thought it was impossible to make the stuff but once your shown the knack it works perfect.
@@davidgrundy1699 knack is key
@Kat Goldberg are you a professional mayo maker now?
@@dontruin2193 lmao. I rarely eat mayonnaise so whenever I want some I just make it lol
takes me 3 minutes to make this by hand and it's currently $5 in the grocery store, I said hell to the NO, I'll make my own.
Just tried it now for the first time and it works! You just need to have patience and don’t rush with the oil! Also lemon adds such a amazing mayo flavour.
try adding a tablespoon of pickle juice too...a bit of a game changer. I started making mayo again when I went to the store and saw that a jar of the cheap stuff was $5...ridiculous!
@@hlee-w9u $5 is cheap or expensive in this story?
As an old chef, it's nice to see the basics again and to share them with my kids etc. without doing the work myself. Lazy? Might be, I think it's clever.... Thanks Jamie
who watched Gordon's video before and then watched Jamie Oliver's 😂😂😂😂
I just did. I don't have a food processor so have to go with Jamie Oliver's way.
lol
TheB34st13 me :;)
Gordon: u cant wisk by hand,using processor is alot quicker
@@DevyEriantii Did he really say that? I wonder how they did in the old days.... In my opinion, Ramsay is hyped way too much anyway. Not saying he's a bad cook but often he talks bullshit. Like ranting about hummus that has oil on top. I mean.. that's how a proper hummus needs to be. On the other hand, he drowns some of his own food in a ton of olive oil. Just my two pence about this guy..
Jamie is my all time favorite ❤️, thumbs up for his all recipes.
I can't believe how beautiful this turned out. Thank you Jamie!
At least Gordon sharpened his knife before he started his mayo !
this needs more likes
🤣🤣🤣🤣
My thoughts exactly! How can you make mayonnaise without first sharpening your knife? I'll bet this guy doesn't even sharpen his knife before making iced tea. Despicable, I tell ya. Just downright despicable!
Eggless maoyonaos
Eggless mayonnaise sho e. Me
Thanks so very much Jamie!!!!! I want to make homemade mayo for the 1st time and this is prefect for my needs. Bought fresh range free eggs this morning. So thrill to have mayo again as I can't use store bought anymore do to soy oil in most of them or canola.
I have so much respect for you and what you have done to help school kids get healthy meals (also your teaching parents to cook healthy meals at home). I miss that tv series!!!!.
Awareness needs to be brought to the forefront for everyone's sake! Keep up the amazing work you do!!!!! Hug for a hero in my eyes!!!
Loved this video, at first i thought it impossible to make this stuff but Jamie set me on the straight and narrow.
Ingredients
2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt
Not a half lemon obviously.
Ugh thank you
What is mixed oils?
@@iamshee5631 it's a neutral taste and doesnt overpower it, oils like canola or granola oils work too
You can see at the end, the whole recipe fits into a jar that is less than 250ml. I know he says 500ml, but he uses much less than that. My son followed these amounts and the mayo was super runny. Start with 200ml of oil and see if you need to add more.
My wife was watching me make this through our kitchen window whilst she was in the garden, once I had passed the two minute mark she realised I was cooking.
Ahahahha
TMI Graham.
This comment is golden 😂
😂😂😂
Once again Jamie you got to the point clear and concise. Thanks
Jamie, you just got me out of bed to make this mayo! Turned out pretty well even though I had hot mustard, apple cider vinegar and not the freshest eggs. Thanks a million!
Merry Christmas Jamie you are the best chef in the world. When ever I need you you are always there for me
I just made it with three yolks and half a liter of soy and pomace oil. It came out really well. Thank you for a great tutorial
I've made mayo for years with an immersion blender without drizzling the oil in and it works perfectly everytime.
Name dropper LOL
Fab! I don't think I'm ever buying mayo again!
That's what we like to hear!
Jamie Oliver gordon does it easier
Lunar Wolf it may be "easier", but Jamie's method isn't exactly difficult...
welp ... most of the store bought mayonnaise , at least in my country , doesn't even contain eggs . Just oils and chemicals . Plus it doesn't even taste like the mayo my mom prepares for christmas/easter dishes . :))
Me too! I eat something with mayo like every 2 days so it really would up my game of going zerowaste and greener 😁
Your videos are awesome!! I really like learning from you, great job. Thank you for doing them for us so we can become better cooks! 👍🏻👍🏻
Just made it, but substituted the mustard with honey and lemon juice and its so delicious! Thank you very much.
Thanks for your time and inputs, its really simple and helpful way to teach.
What oil to use? Sunflower oil ? Olive oil or Can I use coconut oil?
I used this recipe and added my 'split Mayonaise' to it , turned into a lovely thick Mayonaise ! it saved my ingredients from being poured down the drain :D . Next time I'm never using any machine , will only make it manually !
thats reallyy great ..i have prepared it at my home..though it was a but liquid but taste was really good
Humaira Sadia ... R u ndian
wonderful i have always wanted to make my own and i never felt confident. Seeing the basic and easy steps makes me not scared to try it. Maybe even Japanese mayo once i practice a bit.
Thanks!
To all those wondering about the color: If you want a whiter mayonnaise simply add a couple ounces of warm water and whisk into the mayo. Its very important that the water is warm. Anywhere from 100 degrees F (37 Celsius) to 150 degrees F (65 C)
Or make a whole egg mayo instead of yolk only ;)
Thank you I wondered how they made it white, will try this next time.
Jamie I learned some great ideas from you and a favourite of all my family and neighbours is your famous pizza using self raising flour and sometimes I use different toppings for changes and the family love when I use curry sauce sometimes instead of ordinary sauce. I love how you simplify things using ingredients the ordinary householder would have or get to keep within their budget. Sometimes I can't leave my house for 2-3 weeks because of bad weather even to get to shops on my mobility scooter. I would love to learn cooking and freezing meals for economy wise and for the days I'm stuck at home please and you're a true star in thinking of elderly people like me and ordinary people in your cooking teaching when they are on a low budget like me on pension thank you so much
I didn't see whether it's mentioned but mayonnaise is white because they add titanium dioxide in there. Homemade is supposed to have yellowish colour.
thanks for that very important info.
+Loveyyy592 are you being sarccy?
That's what i was thinking.
I have no idea what you're talking about. The color can come from oil (like extra virgin olive oil) or from the color/amount of egg yolks.
I've used minimal egg yolk (1/2 egg yolk or even less) and 1/2 cup canola oil with the immersion blender method, and gotten basically pure white mayo.
That is not true.
I dont know, how mayonnaise is made in the industries, but when you use a color neutral oil for your mayonnaise (0,5l per egg yog) and at the end add a little bit of boiling vinegar (what prevents the mayonnaise from becoming bad) it turns to this white color I used to see from the tube or glas mayonnaise.
Thanks Jamie. Just ran out of mayo and thought, why not just make some? Initially followed the first video I found for easy mayo but it split straight off, so looked for you and you didn't let me down. We're all munching away on delicious egg mayo sambos now. Thank you ;)
Me also
Same. 😢
Great, been looking for that recipe. Most are a nightmarish description on what to do when it curdles. Off to the kitchen, thank you Jamie!
This is the way my mum taught me how to do mayo since I was 11 never failed me. We almost never use shop mayo. Cheers Jamie.
What oil do you use?
I did it with extra virgin olive oil (in blander), but it turned to horrible bitter taste (probably oxidized antioxidants in that super oil) and all my mayo went to toilet.
Maybe I will try it again by hand, I'm still super disappointed :(
@@SladkaPritomnost I recommend grape seed oil or Canola oil. the scent of extra virgin oil can be too strong for mayo
thank you!!! I've been wanting to do this for a while. It really is so easy to make good food at home. Plus it has that extra specialness to it ;) made with love
Awesome! Thank you! I'm going to give it a try!
SoOoo Happy to see a mayonnaise with both vinegar and lemon juice! That's how we like it in our home! Thanks for sharing 😊☕
Thank you! I live offgrid and hate all recipes using a bunch of electric tools. I'm definitely doing this using my chickens' organic eggs!
Something I'd like to see on the channel are recipes for pan fried breads and cakes. 🤞🤓💖
BOOM! Made it and it tastes the bomb!!
Big fan sir 🥂
That's pretty awkward. I don't want my mayonnaise to taste like bomb
"Add anything from 500ml up to a pint".
Which is almost the same...
It's exactly the same I think lol
+That Not Funny Channel A pint is 568 ml. :)
@@admiralstiffplank Oliver is british, the imperial pint is 568 ml.
@@bomsen88 I think you mean a racist pint is 568ml
@@Lupalyssum2 bedtime
Just made some it was easy and tastes good. Thanks
what kind of oil?
Flavorless oil. Peanut oil is quite common.
cancer and stupidity is quite common too
ALWAYS use olive oil
olive oil is bad for mayonaise please don't use it because you will regret it. If you want olive oil flavored mayo, put just a little bit of those strong flavored extra virgin olive oil in the end, right before the vinegar. The reason is when you beat olive oil to make the emulsion, it turns out really bitter
I am going to make mayonnaise tomorrow in my school with the same ingredients.
So it helped me a lot.
Thank you very much😄
Just made this. Worked a treat after several failures using an electric blender (too aggressive probably). I'll be using the hand whisk method from now on. Thanks Jamie.
...so anywhere between 500ml up to a pint (568ml)?
Haha I caught that too.
Pretty much. I think it entirely depends on the eggs you use.
that kinda confused me- i'm used to 1pint = 473ml
So true. Also, he didn’t add anywhere near 500 ml of oil. More like 200. Amazing how confusing he manages to make what should be a simple recipe. I’m moving on.
😂😂😂🤣🤣🤣🤣
thank you very much Jamie :)
i really enjoy just watching your video i tried this mayo bit scared but .it was succes THANKS A LOTT
always been uneasy about making mayonnaise - Jamie made it look easy so will try it myself.
Just made this & it turned out beautiful. Thanks Jamie..
WOW this is the perfect mayo that i ever taste WOW THX
Jamie, I absolutely adore you... have for decades! Thank you for all you do, God bless.
Hey Jamie! Love, love your cooking style and your personality is such a joy. I'm a real mayonnaise lover so thanks for this easy recipe. All the best :-)
fantastic fantastic FANTASTIC. You're really delivering some awesome healthy recipes that are delicious. Aan Jaime thanks for NOT adding any sugar to this great mayo. I have never tasted anything close to this mayo. Yummmmm
I just bought a vertical rotisserie grill & made the best ban pork skewers & used this to make my mayo only I added lime at the end. It went great with the homemade flatbread I made too & I did it all in around half an hour once the marinade had done its thing. Yummy
I made some now with macadamia nut oil, and I added almost a whole lemon, loads of Dijon mustard and curry powder! Omg it is the best flavour combination I’ve tried! Yummers!!!!!
Mustard recipes! Everything from boring yellow prepared mustard to dijón and fancy mustards. Unless you've done one already. I haven't checked.
Jamie, You are Hilarious! I really love watching and especially listening to you cook!
made my first mayonnaise today. Waiting for it to chill :)
Most talented chef and superhero of the planet food....Jamie your the best🤗
Bravo Jamie! Am so lucky to run out of mayo and got your beautiful recipe to make my own! Fresh and homemade! Cheers!
Hah, wrist action and the blink, love it. But seriously though, making a batch of mayonnaise or Hollandise for brunch/breakfast service is annoying as hell, you are rushed because you have other prep to do and you don't want the sauce to split because it will if add in the oil too quickly or if it gets too cold, or too hot the eggs will curdle , gah!
Is it slavic goodness?
A follower of Boris? Here? I feel so lucky
da
I got the wrist action wright, but not the mayonnaise. ;)
heliotirana Exactly, I got the same as you did
Hi 5 years later
Ew
who's "wright"
@@certifyme1003xs lol
Thank You. I first this up in a 1938 cookbook my mother has. The recipe was 2 pages long and had so many if / than statements I thought it was impossible. But this, is much simpler and I will try it.
Stunning and far away the best explanation on youtube, thanks alot!
done it wrong twice! and the third time was a success, nice and thick :D but you need to be pretty patient with the first few steps adding oil.
Dennis de Jong i just tried it..ut was a mess....i add oil drop by drop initially and kept whisking constantly but it never thickened up! Like never! Had to throw it away....dont know what i did wrong....JO makes it look so easy when it really isnt.. :(
What vinegar did he use? sorry ,could not tell if it was the distill one or normal malt, but it looked clear
Lemon juice in everything
yes
Just a little bit of olive oil...uses whole bottle.
It's not olive oil
little bit, *to begin with*
180-240ml per yolk
@Cypha The second bottle on the counter that you can read is extra virgin olive oil. So I'm fairly certain he's using regular olive oil.
JubJub444 mayo has a lot of olive oil and olive oil is healthy for you we used to drink it back in the day
Just tried it because I had two egg yolks to deal with.
It worked perfectly and tastes soooo good.
I've been making mayo for years now but never thought to use vinegar. Only dijon mustard, egg yolks, olive oil, salt and lemon juice. I like the taste of my own just fine but I'll try this version the next time. Thanks. :)
"I can add anything from 500ml up to a pint" or how Britain never really took up the Metric system : )
Is it a closely guarded secret which oils to use? I used ev olive oil and the mayo was disgustingly bitter. The recipe just says "mixed oils". Which oils do I mix together and in what ratio so it don't taste like shite, please? 😋
Some brands of olive oil gets bitter with over whisking. To be safe, use vegetable oil. Some other recipes use avocado oil.
@@ScaryAlien139there is nothing “safe” about consuming vegetable oil.
do the eggs have to be organic, and can I use duck eggs. Sorry to be a pain, but these questions keep cropping up in my head. thanks.
organic eggs always taste better and are likely to be better for you too (no GM food/pesticides etc).Duck eggs would be interesting too, why not experiment.....
It will taste much better if they are proper free range eggs as caged eggs are not as fresh and don't have as much flavour
the toasted plumb So it's only taste that will suffer slightly, but it will turn into mayo, will it not? thanks for your reply, I appreciate it.
Michael Leo Paglia Yes it will still be mayo. Organic tastes better and is better for you.
No, contrary to popular misconception organic foods are in absolutely NO way 'better for you' nutritionally than their conventional or GE counterparts. Free range on the other hand is simply more humane for the hens, however it shouldn't realistically affect the outcome of the taste/flavour.
I loved your demonstration. I love and crave simplicity. Egg yolk mustard and oil do'in it right, right with it. On top of it, beautiful!
First video I watched that told of the shelf life of the mayo. Thank you!
oy Blin, this is not true slav mayonez
o kurwa
wow :D Didnt expect this gopnik comment.. keep it cheeki breeki ;)
The how you make tru slav pizdetz mayonez , blin ?
Lupul Dac al Carpaţilor , Squatting down wearing adidas tracksuit drinking vodka, kompot and kvass,while listening to hardbass and singing kalinka
You also have to eat semechki to give you a slav boost of power, be careful though not to spit in your slavic elixir.
how about some Keto Recipes Jamie?
Crispy merengue, like for a pavlova. I always get it wrong
I must have wasted 5 eggs trying to make this stuff. But good ole Jamie Oliver put me on the right track. Sorry Jamie but the hand whisk too much like hard work so had to use an electric cake beater but the results worked out perfect and like you said once you get it to initially thicken you can almost add as much oil as you like. Thank you thank you for showing me how its done I appreciate it immensely.
Loved jamie ever since he took on the schools in mcdonald's over the health of our food. Beautiful man
Can I use electric whisk for this one?
Sure can. Same rules apply. Just gotta make sure to add the oil in very slowly.
"You only need egg yolks, vinegar or lemon juice and oil" And here we go... Lets start with the yolks and some mustard.
When you say you only need a certain amount of ingredients make sure to include all the ingredients needed.
Mikael Jensen u can easily do it without mustard and any seasoning, or u can use mustard powder, but it still will be a mayonnaise
That is not the point I was making. It is a recipe and when he claims you only need a certain amount of ingredients then one might think that is all you need, but then he adds more ingredients unannounced. It is like saying A is either B or C, but in this instance it is D.
Mikael Jensen Not a big of a deal. He might have just forgotten to mention it. Or decided not to mention it because it isn't an essential ingredient to the recipe and just something he likes to add in.
I am pretty sure they have a script for these videos.
+Mikael Jensen "You only NEED egg yolks, vinegar or lemon juice and oil" Did you notice the word "NEED?" He added mustard because he likes it, but you dont HAVE to add it. Dont complain, becase you cant understand what he is saying.
Why aren't raw eggs a problem in mayonnaise?
raw eggs aren't a problem full stop, if you are confident in their source, quality and freshness
lemon juice or vinegar kills bacteria
you're so dumb
Look in the mirror,that was ignorant!
no u wrong. lemon and vinegar dont destory the bacteria into the egg . For a better result and safe, u must cook the vinegar into a pan a little bit and then u can add into the eggs ... after that, the eggs will take a "pastorization" with the hot temperature ( about 65 Grade Celsius ) .
This video saved one of my recipes and is the reason I have subscribed thank you so much I don't think I'll be buying mayo anytime soon.😊
Easy, simple, fast and delicious! Thanks Jamie!
I'm kind of used to mayonaise being white... O_o
if you only ever had mayonnaise from the store, then that would be why. i just made some the same way jamie made it, and it turned out awesome.
If you use sunflower oil it will appear more of a white colour. If you use extra virgin olive oil or rapeseed oil it'll be more of a yellow colour.
the white color can have allot ofreasons.
1: u use allot of oil,it's not bad u can add upto 1liter of oil for 1 egg, but the more oil, the whiter it's gonna be.
2: u use whole eggs instead of just the egg yolk ( both versions work but you have to make them slightly different )
3: u don't use enough mustard to flavour your mayo.
And then last but not least all of these combined makes why store bought mayo is white and home made is more yellowish :-)
If you buy mayonnaise in belgium ( where i'm from ) most will be beige to off white coloured, if you buy mayo in the US it will be almost full white everytime.
And the whiter it is, the cheapier it's gonna be.
you're kinda used to shitty shop bought mayonnaise?
Yep
To be fair white is a much more edable color than yellow
Why don't you do a ketchup sauce
why???
Because it's delicious and I would like to know how to make it
محمد فيصل Ketchup is sugar and vinegar and all the tomatoes that were too ripe and mushy to eat left in a vat for a long time until it turns delicious
didn't tell us if the eggs had to be at room temperature, and the bowl warm. you said you would look after us :(
All ingredients and
bowl at room temperature.
Both thorough and concise. 😊
I really liked this recipe! It is delicious and just exactly as in this video. Thanks for sharing it with us 🤗
I'm willing to take my chances with eating the raw organic free range egg lol. I think it's better for you then some of the other crap people eat. Think about the ingredients you eat with processed food?
If your really paranoid go get some pasteurized eggs to make mayo with.
I thought with the amount of acid you use in the mayo it would "cook" the eggs.
+Jack St. John
I do agree with you in regards that salmonella can grow in any kind of egg regardless if it's organic free range egg or a caged "factory" egg.
However I do think all eggs are not alike, the egg is as good as the chicken that laid it. The feed, hormones and use of antibiotics has a huge influence on the chicken and the quality of the eggs it produces.
Just the same for produce, organic produce will be more abundant in nutrients then the lesser GMO chemically sprayed produce.
Nazi Can you please change your RUclips name...?
thx a lot
+Duijvel Duijvels
Nazi IS my first name you pronounce it Nah-zee. I'm Persian and I was named after my Maman Bozorg (grandmother) in Farsi it means 'cute'. You should realize that words have different meanings in different languages. For instance the word 'Ann' in English, is a women's name, but in Farsi it actually means 'shit' so would it be fair if I told a women that was named 'Ann' that she should change her name b/c it means 'shit' in my first language? Of coarse not!
Jack St. John actually samonella as most diseases does grow better in small places with lots of chicken, shit and the general filth that you find in big factorys.
its also the reason why factory chicken get way more antibiotics.
Why ruinig it with mustard? :( Try putting a head of garlic and no mustard, it tastes great
NoivernMPA mustard is a binding agent like eggyolks.
manuelergcruz I just don't like to mix the taste of mayonnaise with mustard, thats why for me adding mustard to homemade mayo is baaaad :(
Yes. It's an option I think, my Mom doesn't put mustard on our homemade mayo, and before, mustard, lemons and limes are expensive here in the Philippines, so we only use local brand vinegar and calamansi (a small acidic lime). But now everything is available on our local groceries, so I'm going to try adding mustard. Cheers!! If you don't put mustard like the way my Mom did, it will yield a very bright white color, similar to most mayonnaise we buy on grocery shelves. :)
Yes I know, although on the label of most brands here in the Philippines (Lady's Choice, Kraft..etc), it doesn't literally say "mustard" in its ingredients, but "other spices"..I'm just talking about the color and not the actual ingredients, that if you don't put mustard on "home made" mayo, it will yield a "bright white" color similar to most supermarket bought ones. Although most Japanese brand Mayo are off white in color, but not yellowish just like in this vid..
thumbs up if you get the wink
I thought this was honesty a lot harder than it is. I had an abundance of eggs from my chickens and my daughter and I whipped up a batch. Simple and satisfying. With thanks!
I love his positive energy
Man, made majo from olive oil. And can enybody help correcting the taste:3
+TRe' CooL dont use olive, use vegetable oil, olive will make it taste bitter
Gary Winata
but I wanted healthy oil :D
+TRe' CooL I always use olive oil, but a mild, pale olive oil, not extra virgin, not an expensive one because in this case you don't want too much flavour.
+Gary Winata Olive oil is a vegetable oil mate.
+TRe' CooL Use a less flavoured oil in future such as canola (rapeseed) or sunflower oil, though I recommend rapeseed
Good thing i'm a guy ;)
Am I really the only one who thinks everything he says is sexual?
he did wink...
Yes you are!
It is called passion for cooking
That wink right when he said, "Wrist action," was certainly suggestive. But I'm OK with that.
you can use the whole egg. good idea to make sure egg and oil are at
room temperature when you start. you can use some olive oil but not all,
definitely less than half. and the whisk is easier with a backhand
technique. my mom taught me to only add acid at the end, fold it in.
Love your cooking Jamie. Always about flavours with you.
+wanderer what?
+wanderer I'm just not interested! I tried to block you but I forgot how to do it.
Thank you! I just made it for the first time and it worked!
Wow , thanks so much Oliver . I'm your greatest fan from Colombo Sri Lanka 🇱🇰. My Brother follows a lot of your recipes as well . I love your fresh vegetable garden back in your home United Kingdom. Are you still living in New York or moved back home , please do let me know your next latest video. I also watch you on television TLC . Thanks for sharing your tips on cooking . Best regards Tracy ..
You r cooking god love your light -heartedness
Thank you, Jamie Oliver!!! I really loved this video!
Looks amazing. A perfect recipe for me because I’m a hands on learner.