How to make mayonnaise with Jamie Oliver
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- Опубликовано: 22 июн 2013
- Brilliantly simple, absolutely delicious! Give it a try. Mayonnaise is so easy to make and yet tastes so delicious. Why buy it when you can make it in about 5 minutes. x
Find the recipe here: www.jamieoliver.com/recipes/eg...
All the food made in this video was shared out and eaten among the very lucky Food Tube crew. Nothing goes to waste.
For more nutrition info, click here: jamieol.com/D3JimM
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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..
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.
I can't believe how beautiful this turned out. Thank you Jamie!
Jamie is my all time favorite ❤️, thumbs up for his all recipes.
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
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 😂
😂😂😂
I've made mayo for years with an immersion blender without drizzling the oil in and it works perfectly everytime.
Name dropper LOL
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.
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
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 😁
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.
Once again Jamie you got to the point clear and concise. Thanks
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! 👍🏻👍🏻
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
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!
@@user-st1hy6ql3j $5 is cheap or expensive in this story?
i really enjoy just watching your video i tried this mayo bit scared but .it was succes THANKS A LOTT
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.
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
Thanks for your time and inputs, its really simple and helpful way to teach.
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
thank you very much Jamie :)
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!
I just love the expressions he makes in his videos, it's just like he's going totally crazy and will end up doing a masterpiece of food.
WOW this is the perfect mayo that i ever taste WOW THX
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 :-)
Great simple demo Jamie, like you just showed me in person! ThNk you
Bravo Jamie! Am so lucky to run out of mayo and got your beautiful recipe to make my own! Fresh and homemade! Cheers!
Great informative video - thanks Jamie
Jamie, I absolutely adore you... have for decades! Thank you for all you do, God bless.
always been uneasy about making mayonnaise - Jamie made it look easy so will try it myself.
Stunning and far away the best explanation on youtube, thanks alot!
Awesome! Thank you! I'm going to give it a try!
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
Easy, simple, fast and delicious! Thanks Jamie!
SoOoo Happy to see a mayonnaise with both vinegar and lemon juice! That's how we like it in our home! Thanks for sharing 😊☕
made my first mayonnaise today. Waiting for it to chill :)
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 !
love his passion for food
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
Jamie, You are Hilarious! I really love watching and especially listening to you cook!
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
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
Never knew I could learn how to make mayo in less than 3 minutes. Thank you mayo making dude.
"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
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.
I would really love it if you could show me how to make spinach and ricotta tortellini from scratch, with a healthy pastry. that would be awesome! - you're amazing Jamie ! lots of love! from everyone in Australia x
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.
What oil to use? Sunflower oil ? Olive oil or Can I use coconut oil?
Mustard recipes! Everything from boring yellow prepared mustard to dijón and fancy mustards. Unless you've done one already. I haven't checked.
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!!!!!
I am going to make mayonnaise tomorrow in my school with the same ingredients.
So it helped me a lot.
Thank you very much😄
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
Just made this & it turned out beautiful. Thanks Jamie..
I was pretty nervous to make this but I did it and it's awesome!! I have made mayonnaise....anything is possible now!
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
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!
First video I watched that told of the shelf life of the mayo. Thank you!
I loved making this, thanks very much for posting it.
...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.
😂😂😂🤣🤣🤣🤣
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.
Just made it, but substituted the mustard with honey and lemon juice and its so delicious! Thank you very much.
I really liked this recipe! It is delicious and just exactly as in this video. Thanks for sharing it with us 🤗
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
Crispy merengue, like for a pavlova. I always get it wrong
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
First time made and came out perfect! Thanks Jamie
"I can add anything from 500ml up to a pint" or how Britain never really took up the Metric system : )
Lemon juice in everything
yes
That was very easy and looks beautiful!
Yea love Jamie the best of them all such a great man and world glass chef.
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
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.
I love that bowl. You should make a line of them, Jamie.
Looks amazing. A perfect recipe for me because I’m a hands on learner.
Is it slavic goodness?
A follower of Boris? Here? I feel so lucky
da
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 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.
Can I use electric whisk for this one?
Sure can. Same rules apply. Just gotta make sure to add the oil in very slowly.
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.
Big thank you!! :D it came out wonderful!
I really like making it this way. Came out super good doing it again today
Update...been a while since making the perfect mayo... making this again. Love making my own mayo now.
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.
how about some Keto Recipes Jamie?
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!
Just tried it because I had two egg yolks to deal with.
It worked perfectly and tastes soooo good.
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
"500 ml of oil up to a pint". Isn't 500 ml more than a pint?
a US pint is ~473ml, whereas a UK pint or otherwise Imperial pint is ~568ml
Leonas Krasauskas Apologies.
Just made this and it is super good and easy . Thank you
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'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 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 ) .
Thank you JamSey. Both of these videos inspired me to make the first mayo! I will never buy mayo if I can help it.
Thanks so much, nicely done by hand!
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.
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.
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
Good thing i'm a guy ;)
"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.