You make it look easy Jacques. Best TV chef ever. How long will this last in the refrigerator? The kind in the store lasts nine months or more. Guess only one way to find out. I`ll try it. Thank you

@davidhalesmith2491

4 ай бұрын

Homemade mayo like this with good olive oil in the mix is SO GOOD you’ll never need to worry how long it will last in the fridge. It will be gone so fast you’ll be making another batch by end of the week! ;-) I will say it’s easier in the food processor or even mortar & pestle than by hand whisk but so worth it once you get the hang of it!

@GrikWorldNomad

4 ай бұрын

I would say at least a week, just my guess. Vinegar and salt are great preservatives, it's just the egg yolk that makes me think that....

@Xorobabel

4 ай бұрын

Probably ~5 days given the egg yolk.

@aragregorian6039

4 ай бұрын

17 years...

@aragregorian6039

4 ай бұрын

Please address him as Chef Jacques. And no, he is not a TV chef! 17 years....

As long as Jacques Pépin is in his kitchen, there is still hope for this world.

I still remember vividly watching him reconstitute a sauce passionately while other very famous master chefs chatted away in the background. What he has done to elevate our senses (it is way beyond education) is immeasurable. We are indeed lucky to receive his guidance all these years after he crossed the pond.

How our mechanized food industry fooled everyone into thinking one of the mother sauces was boring. Jacques brings us back to the ease and pleasure of making things ourselves that don't taste like they're off a production line.

@mr.booboo1

4 ай бұрын

understanding your sentiment, the art of cooking with its throws and caveats, confuses more than entices the everyday consumer. you often see it manifest with such questions of "how much salt do i add to sauerkraut", when the answer is plain and simple to anyone who understands what goes into making sauerkraut, an unequivocal, "enough to make it salty"-but this is a non answer, snarky, and doesnt seek to help, but to mock. no single group of people has been "fooled", rather, you might just say theyve been enticed to laziness

@anaxiomenes3964

4 ай бұрын

In first world countries people barely have time to prepare food at home. That’s the main reason the food industry exists. (The same reason the textile industry exists!) Now, a food product made in large scale at a food processing plant has to to fulfill a minimum criteria related to technical and organoleptic details, leaving aside costs and packaging details. When making mayonnaise at home JP style… you are customizing the product using ingredients that at large scale are simply not cost-effective. The use of food preservatives for functional and safety purposes in commercial products… that’s another topic.

@BM-ru7ef

4 ай бұрын

Nobody fooled me. I think you presume too much.

@LudiCrust.

Ай бұрын

Homemade mayonnaise is delicious & way better than what you buy at the grocers. Ketchup is the opposite though. I prefer Heinz ketchup to any homemade ketchup I’ve ever tasted.

I make mayo very successfully and have done so by hand for many years but I have never seen that much oil added that quickly. Respect to the master. I must try harder.

Well all right👍😊. There used to be a commercial bring out your Hellmann’s and bring out your best. now I think it should be bring out your Pe’pin and bring out your very very best👍😊

@kqed

4 ай бұрын

Now that's a good jingle.

More please i miss watching him on channel 18

@kqed

4 ай бұрын

We'll have a new Jacques video every Wednesday through 2024 🙂

@marysmith8638

4 ай бұрын

That is good to know. Jacques is a rare find and love watching him at his craft.@@kqed

@francinecorry633

4 ай бұрын

Subscribe if you haven't done so already and hit that like button to get these videos.

Nothing like home cooking. You control the ingredients and quality. No preservatives. Thank you Jacque!

Chef Pepin making mayonnaise by hand at his age. Valour!

The Grandmaster strikes again! YAY!

I love how everyone always says that you need to drop the oil super slowly, no more than a couple of tiny droplets each time, and then you see THE MASTER showing you, in the most casual way possible, that if you simply keep a steady stream at first and just whisk vigorously, you'll be fine. 😁

@csflmich2239

4 ай бұрын

Exactly what I was thinking!

@GrikWorldNomad

4 ай бұрын

Just go very slowly until it's emulsified. If it breaks just add warm oil so it starts emulsifying all over again. Chef Jaques didn't add lots until he saw it all nicely blended

@edwardsmith6609

4 ай бұрын

Mustard is the great secret emulsifier, and when your 1 yolk to 1 cup oil ratio mayo has more mustard than yolk, its easy peasy.

Watching a Jacques Pépin video on KQED is a great start to the New Year.

Jacques, i just made mayonnaise for the first time in over a year and completely screwed it up, right after I decided to give up you upload this video, time to give it another shot

@user-qy4ov8dp5y

4 ай бұрын

Ако майонезата се пресече, вземете още един жълтък, разбъркайте го и постепенно и бавно добавяте на части от пресечената смес.

@GrikWorldNomad

4 ай бұрын

@@user-qy4ov8dp5y would adding oil work also?

@user-qy4ov8dp5y

4 ай бұрын

@@GrikWorldNomad Моля да уточните въпроса си относно добавянето на масло. За кой момент при приготовлението на майонезата говорите? Ако тя вече е пресечена, добавянето на масло няма да я спаси. Започнете отначало с жълтък, както вече споменах, и после бъркайки, прибавяте на малки порции от пресечената смес, за да стане хомогенна.😊 BG

@kqed

4 ай бұрын

Jacques is here to help. Give it another try and let us know how it goes.

I did this once years ago when I needed mayonnaise and didn’t have it… but I had the ingredients, so I made it. One of my proudest moments lol. Sometimes it’s a great feeling to be resourceful and do something from scratch.

@kqed

4 ай бұрын

That's rad! Be proud of that.

@callmechia

4 ай бұрын

@@kqed100% I felt like a badass!! For such a simple thing. Love all these videos of king JP keep it coming

@milosmilojevic3506

4 ай бұрын

It's great to make stuff 😊

A couple more salad dressings: French and Ranch. Would you, please, show how to make them?

Home made mayonnaise and fresh bread for the win !

grats to the editor at kqed, for making the saturation on these videos a very appealing tone. this drinks for you

Even with a stick blender I couldn't make a mayo this easy n beautiful. Bow to the Master Chef.

@kqed

4 ай бұрын

He definitely makes it look easy. What a pro!

When I was a young kid, about 60 years ago, my Mother used to make mayonnaise the same way.

When the master speaks, I listen

@kqed

4 ай бұрын

Yes. Chef.

Chef Pépin' is the man!

I just love listening to his voice to say nothing of his cooking.

a lot of skill on display for something so deceivingly simple! what a master of his art!

@kqed

4 ай бұрын

Totally!

I swear I would not try to make my own mayonnaise ever again. Last time was a complete fiasco. But you restored my confidence, so I'll try again in the future. Merci Jacques,

@kqed

4 ай бұрын

So glad you want to try again. You got this!

@DasHemdchen

4 ай бұрын

Take the egg out of the fridge early. If you‘re using a hand mixer, use a bowl with a diameter just a little larger than the mixer.

Team Mayo all the way, I love making new flavors at home!

@kqed

4 ай бұрын

Happy cooking!

Years ago, I discovered that if you make the mayonnaise by hand with a whisk, you get the soft creamy texture as seen in this video. If you use a mini (or whatever size food processor), you'll achieve a very firm textured mayonnaise that's very close to Hellman's, I suspect that's because of the blades whipping all that air into the mixture and also achieving a significantly higher degree of emulsification of the ingredients.

I cheat~~ I use a hand-held Immersion Blender and make it right in a Jar

@richj011

4 ай бұрын

Smart!

@1b1uster

4 ай бұрын

Not cheating. “There’s more than one way to skin a cat.” BTW, I make hollandaise sauce with an immersion blender with hot clarified butter in a tall metal container like the ones they use in a malt shop. Foolproof!

@catherinemori4496

4 ай бұрын

Exactly!

I have hens. So i keep my eggs room temperature. My oils are a bit chilly because my pantry is as soon as i brought my oil to blood temperature. Bang. Smoooth like mayonnaise. Failed twice this morning and couldn't figure it out because I have made hollandaise many times. Watched Jacques do it twice. Rocked it. Hail to to the chef!

I can’t get enough of Jacques

@kqed

4 ай бұрын

Neither can we.

Mr. Pepin, I could watch you boil water all day and be perfectly content! Love to hear your directions, suggestions and memories. Thank you for sharing with so many people throughout your career and life! My wife also thanks you as I do most of the cooking now and follow many of your recipes!🙂

@kqed

4 ай бұрын

Wow, thank you so much for sharing.

Jacques Pepin teaching how to make mayo-Merry late Christmas to me!

Literally just made it. Worked exactly as it should. The eggs and the oil at room temperature made a difference.

My family and I are so honored. The styling job was masterful too. Thank you, Chef Pepin.

@kqed

4 ай бұрын

Thanks for watching, mayonnaiseeee and fam.

Nice to learn.

You have all my admiration and respect, dear Jacques. It's essential to hear you and your advice, even if I believe that I know. You are a value, what is rare. Thank you.

That was a joy to watch, 🥰

@kqed

4 ай бұрын

Thank you for watching!

Caro PEPIN con te è bello imparare ❤🙏❤ Grazie per le tue gentilezze 👏👏👍

Every time I break up an egg , it's on a flat surface to avoid pieces of shell. Picked up this advice by watching a cookingvideo of mr. Pepin many years ago.

I love watching his videos, he is so relaxing I feel my blood pressure dropping in seconds. I also love how he uses the bottom of the spoon to do tasting so as not to put the working end of the spoon after it was in his mouth back in the food he is preparing. So many people just use the spoon then put it back in which for me is like someone spitting in the food they are preparing.

And here I am wasting time using a "food processor"! This video is magic! 👨‍🍳

The pure and beautiful simplicity of a mayonnaise done right; it bespeaks everything about the foundational bedrock on which Mr. Pepin’s culinary mastery firmly and eternally shall reside.

Watching this man in the kitchen is kind of mesmerizing.

Amazing.

Perfect as always❤🙏

Geniale Monsieur!!!

Due to a soy allergy in the family, I’ve had to make mayo fairly frequently. This is so much easier than the blender method. I pasteurize my eggs first and I’ve used a whole egg, but this looks super easy!

Great!!!!!!!!!!!!

Great video! Thanks

So cool.

I like to use whole egg, i add all the ingredients together into a tall beaker and then use a high rpm stick blender for instant mayo.

He's so wonderful ❤

God bless you Jacques.

We love u and your lisp. Keep posting

The BEST of The Best. Thank you, Chef Jacques Pépin! ❤

Wow❤.

Jacques is incredible and that mayo looks delicious.

@kqed

4 ай бұрын

Indeed.

The 🐐 😊

The KING

@kqed

4 ай бұрын

Long may he reign.

❤He’s the best!

A master at work! Thank you so much for sharing ❤️

@kqed

4 ай бұрын

Thank you so much for watching!

Yea buddie , love your recipes , keep em coming good sir :)

I will say, that if Mr. Pepin gives me mayonnaise for lunch, I'm eating mayonnaise for lunch.

@kqed

4 ай бұрын

Yes. Chef.

Quick and easy ingredients very helpful

Very much enjoy recipes like this as I will add this to my cooking. Thank you.

WOW PERFECTION! LOVE Jacques!!! Kimberly

Great!

@kqed

4 ай бұрын

Are you going to try it?

Thanks I appreciate all your recipes

@kqed

4 ай бұрын

Happy cooking!

I ❤ love you're VIDEOS !!! 😅 there STRAIT to the 👉 POINT 😊 , & SUFFICIENTLY TECHNICAL 🎉 for the NOVICES ....😂....MASSIVE THANKS !!!

@kqed

4 ай бұрын

Happy cooking!

Definitely doing this one.👍

@kqed

4 ай бұрын

Happy cooking! Let us know how it turns out.

Love You Happy Cooking😊

@kqed

4 ай бұрын

Hope you enjoy!

So great! I enjoy mayonnaise. ❤

@kqed

4 ай бұрын

Are you going to try the recipe?

Happy NEW YEAR Pappa JP😍

@kqed

4 ай бұрын

Happy New Year!

Je t'adore Chef!

@kqed

4 ай бұрын

🩷

@aragregorian6039

4 ай бұрын

Et merci pour tout ça!

master of cooking Jaques pipes 2024

Scrumptious. Would it be safe in the refrigerator for three or four days?

I’m going to make my own mayonnaise.

Made it and it is far superior to commercial prods, plus we know exactly what's in our version. I minced garlic and slightly sautéed it, added a nice punch. Important not to make too much because I'll only keep it 5 days, plus all that oil is expensive

You are magic! My husband adores mayonnaise. I’m going to make it for him! Thank you Chef Jacques.

@kqed

4 ай бұрын

Happy cooking!

@temudjin1155

4 ай бұрын

Just imagine if you add a puree of garlic to it. Then you just can't stop eating your mayonnaise

As Regular Ordinary Swedish Mealtime would say: It's good for you.

Jacque is the Real French Chef 👨‍🍳 Tony Posso , I was Bernard Gaume's Saucier for many years, back in the day , have you seen him ? He's one of the Greats 👍 😅

making mayo is so simple

That was the fastest mayonnaise I've seen. Even with stick blenders it don't get faster than that. And I love how he destroys convention in some of these recipes.

miam miam

How long will home made mayonnaise keep?

😊👍❣️

Благодаря за рецептата, г-н Пепен.❤ Майка ми така приготвяше майонеза и вкусът й беше несравним с готовите такива. Вместо оцет слагаше лимонов сок.

@perfectman3077

4 ай бұрын

Nice

Amazing Takes less to do it that to quickly go an buy it Even if the store was downstairs 😂

@kqed

4 ай бұрын

Truly a game changer.

Should we try to find pasteurized eggs or will the vinegar and pinch of salt basically pasteurize the eggs for us?

@callmechia

4 ай бұрын

If you’re worried about food borne diseases then I’d look for pasteurized eggs. Many people are not, or aren’t immunocompromized, so they don’t mind eating raw eggs. It’s totally up to you what you’re comfortable with.

@user-qy4ov8dp5y

4 ай бұрын

Майонеза може приготви и със сварени жълтъци, които се намачкват добре преди да се добави олиото.

Jacques Pepin is great Chef likes Michael Jordan, Greg Lemond or Lionel Messi, in your sports

Yan can cook starts on Monday mornings

⬆

Haha, I often use the same brand of olive oil 🤣

@kqed

4 ай бұрын

That's nifty!

Present your mayonnaise that way… I think that line surmises it all

Is it safe to eat raw egg yolk?

@GrikWorldNomad

4 ай бұрын

Of course. That's what's in tartare or egg nog. You can't get sick from an egg unless it was bad in the first place.

How can you know that the raw egg won’t make me sick?

You can do it with a hand blender, too…or is that sacrilege? 😅

What about the raw eggs?

@JonnySublime

4 ай бұрын

What about them?

@phantomkate6

4 ай бұрын

​@@JonnySublimeYou beat me to it 😂

The greatest chef but I was very surprised to see him touching everything with raw eggs all over his hands.

no shot it comes together just like that bro. I was trying the blender method and I just got oily soup 🤢

I’m can’t follow your post! I have saved the PBS shows. The camera for those recording protects my physical personage… the camera your using now doesn’t… luv your show and your food also! ❤