why let everyone else have all the fun with the olives? later pressing, like that’s gonna be a party in your mouth

@bdsyndicate

3 ай бұрын

😂

@JamTaylor69

3 ай бұрын

Hahaha wasn’t expecting a peep show quote here

@qing7902

3 ай бұрын

@@JamTaylor69 lol I was surprised no one else had made the joke

@DG-yk1wj

3 ай бұрын

Came to comments for this !😂

I like the tip about adding egg whites to be able to use lesser oil.

@melefth

3 ай бұрын

Good luck trying to get it to blend!

@sammu

3 ай бұрын

@@melefth Does the egg white make it more difficult? I have used an egg white before to fix a toum (Lebanese garlic sauce with mayo like consitency) and it wasn't super difficult.

@larsfill

3 ай бұрын

I’ve made both many times, they both work fine

@slavasheynin486

3 ай бұрын

@@sammu if you're using a blender like this dude is it might be fine, but if you're whisking it by hand it's tough (and obviously you have to add the oil very slowly bits at a time or you'll never get the emulsion). The mustard acts as a emulsifier too though which helps.

@morrit33

3 ай бұрын

Whisking with a hand is harder with whites. The fats are diluted by the whites so need extra effort to emulsify. If you try and whisk egg whites but have the tiniest bit of yolk, they won't stiffen. It's just extra protein and water in the whites.

It should be noted that the mustard isn't just for flavor, it acts as an emulsifier to help bind the mayo together

@deniceiscooking

3 ай бұрын

I've never used mustard, it will emulsify without.

@michaelkenny6950

3 ай бұрын

@@deniceiscooking the egg yolks do the same thing so you don't need the mustard, but adding an extra emulsifier makes it harder to break the mayo if you stream the oil too fast or let the blender heat up the mayo too much

@spinasoul

3 ай бұрын

On my house we just use the lemon and the eggs lol

@The_Sleepiest_Socialist

2 ай бұрын

Then I will add more mustard.

@GDurango11

2 ай бұрын

Just one yolk is enough to emulsify a gallon of mayo. e.e

And you’ll never buy pre-made again! It’s so quick and easy and the taste is amazing.

If you sub in apple cider vinegar for the white wine vinegar/lemon juice you’ll get a taste similar to Duke’s mayo

Thanks so much for the healthier version of mayonnaise and making it soooo much easier!

@vloors1981

3 ай бұрын

What makes this healthier? It’s a standard mayonnaise recipe.

@Bloodhound7

3 ай бұрын

​@@vloors1981 exactly. Additives don't make anything necessarily unhealthy

@sam-gz1ql

3 ай бұрын

@@Bloodhound7would much rather have this than store bought stuff with additives

@jstefa2

3 ай бұрын

@@vloors1981 its not made with shitty seed oils that are the cause for 90% of modern diseases. canola oil is poison. and its the bass for every mayo out there.

@Ramhams1337

3 ай бұрын

@@sam-gz1qladditives just makes it last longer. It’s not necissarily bad for you

Guys! Check your countries regulations on poultry, if the eggs are safe to eat raw that's good! If not, pasturize the eggs at home, by leaving them in warm-hot water (not enough to cook them, but hot that you can't really touch it) and leave the egg in that temperature for 10 minutes, that always works for me

@Scubadooper

3 ай бұрын

For in-shell eggs to be pasteurized, the entire egg (including the center of the yolk) needs to reach 140°F (60°C), and then be held at 140°F for 3.5 minutes. If the center of the yolk drops below 140°F, the timing of the 3.5 minutes needs to be re-started from the beginning. Egg white coagulates (becomes “set”) between 144 and 149 degrees Fahrenheit

@nopenoname7944

3 ай бұрын

@@Scubadooper Yup. The only way to manage this reliably is sous vide.

@nopenoname7944

3 ай бұрын

You can also do it lower than 140 for a longer period of time. There's one temp you can do it at for like an hour, but still. Just use them raw.

thanks!! I was searching for mayonnaise with avocado oil

You can use garlic as an emulsifier instead of an egg as well - then you have authentic aioli.

@cameroneridan4558

3 ай бұрын

Caveat is how much more garlic you will need to use, because egg yolk is something like 10 times better an emulsifier than garlic; which is why everyone fakes their aioli by making garlic mayo in the first place

@ScenicWisdom

3 ай бұрын

Aioli has no egg in it so hardly authentic 🥴

@Matthew-xh4uz

3 ай бұрын

@@ScenicWisdom Did you actually read my comment?

@nopenoname7944

3 ай бұрын

@@Matthew-xh4uz He was agreeing with you.

@Matthew-xh4uz

3 ай бұрын

@@nopenoname7944 Gotcha, sorry I misunderstood.

THANKS FOR THE SHOW, EASIER THAN I THOUGHT!!🇺🇲👍🏻

@Qazwsx123456abc

3 ай бұрын

American flag? Really? You're a loser.

I use motor oil really brings out a unique taste

And how much Oil do I have to take?

In Spain, we use sunflower oil, and we NEVER use olive oil. It's way too sour and way too dense for a mayo :(

@wickedimpulse

3 ай бұрын

There are some crazy people in the USA that think seed oils are poisonous.

@yyyyyk

3 ай бұрын

​@@wickedimpulsenot just the US, I'm from Europe and I've read enough about ultra-processed oils to believe that they cause cardiovascular disease. Read about it, if you care about your health.

@Gio-mhh

3 ай бұрын

@@wickedimpulsethats cause they are the most poisonous item in any grocery stores. olive, avocado and coconut oils are the only acceptable ones, and there’s a reason they are tripe the price of seed oils

@galax64

14 күн бұрын

@@wickedimpulse Yes they are, Too much seed oils every where, too much omega6 Seed oils are pro flammatory stuff. Not good for mitotcondrias. Dr Robert Lustig videos are good for undertanding those issues.

Just two tricks: 1- a dab of honey, both helps emulsification and adds sweetness. 2-after adding all the ingredients but not the oil, place the blender tip to capsulate the egg and then pour the oil. Makes it easier and faster to emulsify.

@tanikokishimoto1604

3 ай бұрын

I have absolutely NO desire to add sweetness to mayo. For me, Hard No.

I used just silken tofu with garlic powder, pepper, salt, onion powder, and dried parsley. Higher protein, very little fat. Divine for mayo replacement and dip or dressing. Never going back to store brands. BUT! Love this recipe for whipping up real quick for family that doesn’t appreciate my tofu creations 🤣

@tanikokishimoto1604

3 ай бұрын

I'd try this, but would never call it mayonnaise.

Use pumpkin seed oil, it is incredible

Its that simple?

@Kartofel02

Жыл бұрын

😂

@itsmeGeorgina

9 ай бұрын

compared to my French mayonnaise where all ingedients have to bd the exact same temperature,, then stirred by hand with a silver spoon, the oil added just 1 drop at a time!!! Yeah, it's good, but not that good, I made it exactly ONE time 18 years ago

Love mayo, thanks

And if you add a large teaspoon full of natural yoghurt to the mix it will last a couple of weeks in the fridge.

Everybody out here using Kenji's method with no credit. Also grapeseed oil is the best for this.

@jokersdelights4435

3 ай бұрын

What the fuck are you talking about? This is literally just a method that’s been used. It’s not anybody’s specific method.

why let everyone else have their fun with the olives first?

Always wondered would coconut oil would work I can't have any other oils due to pancreatitis

thank u

Is this (olive oil) mayo better than those factory mayo.. and btw what are they mede up of.?.???

That was very good I will try it

How long will it stay good for in the refrigerator?

I put a glove of garlic in there. Its kinda like a instant aioli

@ubvrox

3 ай бұрын

A entire glove of garlic is alot of garlic. Also, it wouldn’t be nothing like Aioli as there is no eggs in aioli

How long will how made mayo last?

@EatLikeAnAdult

10 ай бұрын

2 - 3 weeks in the fridge

@itsmeGeorgina

9 ай бұрын

​@@EatLikeAnAdult very good

Looks like there is a weight - ratio with the egg? Anyone knows what it is ?

tastes even better with bacon grease

He sounds like a calm Gordon ramsey

My italian ass is doing mayonnaise at home with extravirgin olive oil since forever. We you all keep saying is too strong, olive maionnaise is soo good

How much oil?

Can you use evoo tho?

Use pasteurized eggs :)

How much olive oil did you use please? 😊

@EatLikeAnAdult

11 ай бұрын

The recipe is in the description

@tanikokishimoto1604

3 ай бұрын

I don't see the description. Where would that be?

@s6y9l

2 ай бұрын

See the 3 dots at the upper right hand corner? That can get you to the description ​@@tanikokishimoto1604

Can we consume raw egg?

@dendankegamer

3 ай бұрын

yes, just buy some organic ones, here in denmark atleast, there is no longer any danger in eating raw eggs

@romanw6636

3 ай бұрын

@@dendankegamer Why risk your life eating unpasteurised eggs when you can buy safe industrially produced mayo at the store?

@dendankegamer

3 ай бұрын

@@romanw6636 well eating eggs here in denmark, is just as dangerous as eating a raw apple, so your are not really risking anything

Look ouuuut, your gonna break the mayonnaiseeeee!

You know what else is good sunflower oil it's a seed oil but it's nice

You can do it with any oil people, even animal oil ie. Fats

Itll be just extra olive oil when im done with it

Sunflower oil, trust me. I'm spanish

Yes i make mine i do not need something i can live inthe sun for hours or months in a store

Meausurments?

@EatLikeAnAdult

2 ай бұрын

Recipe in the description

So ez

Salmonella would be a concern we used to heat the egg yolks without cooking in a bain-marie , killing the salmonella . If someone have a compromised immune system or other medical problem not recommended. Also light olive oil is made by passing through heat and chemical process which involves caustic soda etc . Enjoyed you vid 👍

@gamer8622

3 ай бұрын

Its rly not a concern. Youre more likely to get sick from eating rare beef than you are to get salmonella from raw eggs in the modern world. 😂😂 Seed oil production as a whole is pretty disgusting, but olive oil or avocado oil are easily the best options. Relax

@djweston4

3 ай бұрын

​@@gamer8622explain seed oil production that's so disgusting to you lol

@Edgycoo

3 ай бұрын

Raw eggs are fine

@gamer8622

3 ай бұрын

@djweston4 have you looked at how oil is produced? So much oil gets left behind and goes rancid, and that gets mixed along with fresh batches. And no, that's not some conspiracy. It's 100% proven fact, and oil companies use edible detergents and cheap filler oils like canola or veg oil to give artificial flavor. That's why even the most expensive and hardest seed oil (olive oil) to make is so expensive when it's done correctly and has such a good flavor eaten raw. Most oils are a mix of 2 or even 3 different oils for shelf life and use in high heat when it otherwise would smoke up. There's just nothing good about seed oil production outside of very specific companies. Lard, or tallow, for ex, is a simple process of boiling down fat and collegen with slow heat. No pressing, no additional oils for flavor. Tallow stay good much longer than oils due to its fridge stable conditions too.

@alec1113

3 ай бұрын

Spoken like a true stoner

Why would you put even more oil in mayo when mayo is already like 50% oil

I used extra virgin olive oil then it a bit bitter 😢

why don't you want to use seed oils?

@jarlsterra

2 ай бұрын

Because it's the latest scapegoat for people to blame for being fat rather than them just being a lazy, overeating bum.

👍

this is amazing , but , you also sort of just assume we all have a stick blender we are using , which I don't

"Maayaanaise"😂

It never works for me

im honestly quite shocked that that turned into mayonnaise lol

@EatLikeAnAdult

Жыл бұрын

Right? It's magic

I use bacon fat or avocado oil I try to keep both stocked. Bacon fat mayo is a game changer.

@EatLikeAnAdult

3 ай бұрын

Woah, you use all bacon fat? Surely mixed with the avocado oil?

@Cidfloyd

3 ай бұрын

@@EatLikeAnAdult yes all bacon fat, there are videos. Butter also makes a good mayo but I like the bacon fat better

EVERYTHING MUST BE AT ROOM TEMPERATURE

@EatLikeAnAdult

3 ай бұрын

Everything here would be kept at room temperature anyway, apart from maybe the mustard. That’s not going to make a difference

How is it safe to eat raw egg

@MK88098

2 ай бұрын

Idk man, if you’ve eaten mayo from the store you’re also eating raw egg, and im guessing you’re fine 🤷‍♂️

@phattjabba

2 ай бұрын

From his accent he is English and here in the UK, if you use eggs with the lion stamp (which is most eggs) it means the chickens have been vaccinated against salmonella. So completely safe in the UK, can't guarantee for other countries

Damn at first I thought this was just an olive oil mayo recipe but it turned into more seed oil fear mongering

Avocado is not seed oil, but it's PUFA. That's what's wrong with seed oils, it's also mostly rancid.

My favorite oil for making mayonnaise is peanut. Even light olive oil has way too much flavor for my taste.

You had me until the seed oil comment. Seed oils are fine. Dont jump on the bandwagon villainising them.

Really. Helmans is like 4 quid now

@itsmeGeorgina

9 ай бұрын

made from canola oil or soy oil ...

Or you can just use bog standard canola oil which stores have plenty of at a good price

Shelf life in fridge?

@jstefa2

3 ай бұрын

2 weeks

@coffinfleet

3 ай бұрын

@@jstefa2 🫡

Avocado oil is a seed oil

Me: thinks he gonna mix olive oil WITH mayonnaise... 😅

No wonder im fat. It was onlg eggs. I didnt know there was oil in it

Yeah definitely use avocado in this case. It's very healthy and pure and has NO taste.

You're wrong about the whole egg, using a whole egg means youll be using MORE OIL to make the mayonnaise, because you're adding water to the emulsion, so you need more oil to disperse and emulsify that water. That's the reason all mayonnaise recipes ask only for the yolks.

@EatLikeAnAdult

3 ай бұрын

Not all mayonnaise recipes ask for only the yolk, some of them use whole egg. There are even recipes with only egg whites. That’s because there’s a different type of emulsifier in the yolk to the egg white, which means both can do the job. More oil means a looser mayo just as more water does. But because egg white has albumin to emulsify it means you can use it in place of oil, thus needing less oil.

Technically avocado oil is seed oil...

Once you add more than oil, egg yolk and salt you are not making mayo... you are making either tartare sauce or ranch

Olive oil will for sure turn bitter. Seed oils are legitimately fine for you and don’t taste bad.

Jeeah. But... olive mayo taste's like sjt.

Theres nothing unhealthy about seed oils

Traditional method is to remove the white and the white part of the egg can transmit salmonella

“The jug that came with your stick blender” - just shut up dude

Don't go using that seed oil!

@jarlsterra

2 ай бұрын

Grifter

if you going to make it make it herby otherwise it's pointless

just say it, you un-virgined that olive oil

Avocado oil mayo tasts awful

Olive oil mayo tastes like fucking shite mate

That took longer than 16 seconds.. you liar.

Using worse olive oil isnt justified for any reason. Use a more plain EV olive oil next time.

Shame in the uk we can’t use this in commercial environment. We have to purchase pasteurised liquid egg cartons otherwise our EHO rating is lowered and we get a warning. World gone mad

@neilied

3 ай бұрын

@@lordmuhehe4605 I’m saying that even though all uk eggs are Lion stamped, a scheme that has pretty much eradicated salmonella in eggs, such is the lack of trust in skilled chefs that FSA are killing good quality food by over safeguarding. Yes I also agree with pink burgers, rose pork and more as long as I trust the establishment. Basic mayo has 4 main ingredients and seasoning. Commercial mayo has up to 15. I know what I’d prefer to eat.

Why even say 16 seconds? So dumb

@philwill0123

3 ай бұрын

He said 16 secs to blend, not to make from scratch

The egg white should not be eaten raw. It has a substance called avidin, which chelate vit B1 and makes it insoluble. So, this kind of maionese, although it has olive oil and other good ingredients, is not so healthy. Another point is that vegetable oils are not healthy at all as have omega 6s whixh are higly inflammatory. Maionese should be made always with olive oil, egg yolks, lemon, salt and mustard as one prefers.

@JohnSmith-oe5kx

3 ай бұрын

Michel Roux uses peanut oil. That’s good enough for me.

Imm tastes unseasoned

@jorslok8835

2 ай бұрын

tastes like mayonnaise bro what are you talking about 😭

Only works if the ingredients are all warmed up to room temperature

@EatLikeAnAdult

3 ай бұрын

Which of these ingredients do you keep in the fridge?

@ShrigmaFemale

3 ай бұрын

@@EatLikeAnAdult The mustard and the eggs are typically stored in the fridge, lemons are also commonly used in making mayonnaise and they are also often stored in the fridge. During the winter time if your house is very cool this can also interfere with the emulsification process. Your ingredieningredient need to be about 70°F in order for them to consistently combine properly.

@EatLikeAnAdult

3 ай бұрын

@@ShrigmaFemale You're in the US? We don't keep our eggs in the fridge in the UK. A little mustard from the fridge has never affected my mayo and I think it would have to be uncomfortably cold for room temperature to mean cold enough to affect emulsification. This method is so reliable that I'd go out on a limb and say even in the dead of winter in a non-heated house and with all ingredients (except oil) refrigerated it would still work.