fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.

@thornyback

3 жыл бұрын

It's sciunce!

@TheNinnyfee

3 жыл бұрын

Genius! 😄

@noisy99_

2 жыл бұрын

this comment is indeed genius lmaoo

@kristiansandsmark2048

Жыл бұрын

I had a audible laugh reading this 😆

@zacharysherry2910

Жыл бұрын

Shience

I never thought that you could make the process of making mayonnaise so dramatic

@zairahfarrelle9515

3 жыл бұрын

I love it tho! lol

@nicodemuswhodak536

3 жыл бұрын

Its the drum beat

@drsolo7

3 жыл бұрын

Its france, food is life

Why does conventional tv exist when theres independent creators like alex single handedly making top level content

@stauffap

3 жыл бұрын

Because advertisers still pay them a lot of money. Not just to produce content, but to also produce content with hidden advertisement in it (not just for products, but also for political ideologies). Giant, profit seeking companies want tv to spread their points of view. So they keep it alive. And tv channels keep doing what the advertisers want, because it's the only thing that keeps them alive. And as we've seen the last year, this is a recipe for disaster. The US has never been more divided.

@rusdanibudiwicaksono1879

3 жыл бұрын

Conventional TV had customers that would watch 'em. You can't stop that, but it would shrink to a point where it would be considered niche thing. Like Radio.

@lorenzo42p

3 жыл бұрын

why do people still pay so much for a monthly bill, to watch what's almost mostly commercials. they're so used to it, they don't know better? sounds like brainwashing.

@matsveritas2055

3 жыл бұрын

Because the “state” largely controls the stream of information made available through the means you mention.

@jumzbrugs9867

3 жыл бұрын

It's being overtaken fast 🙃

This man's having way too much fun with the editing. Felt like I was watching a crime thriller.

In the opening scene, he's literally just making mayo and it feels like a Tarantino film.

@jai123456789ify

3 жыл бұрын

More like Ari Aster. If it had gone any longer I might have confused it with a thriller/horror movie trailer.

@kimmerykimv2181

3 жыл бұрын

Definitely like a Tarantino

@noknownalias8393

3 жыл бұрын

Get outta here this has fincher written all over it

Man this was surprinsingly instense af

@wilderdede

3 жыл бұрын

What about flavor? What sort of oil do you use?

@ms4eji0bek

3 жыл бұрын

@@wilderdede It's unimportant. This is not a culinary video.

@48956l

3 жыл бұрын

@@ms4eji0bek It's not unimportant, he could've mentioned which oil is most commonly used or which one he thought tasted best, it would've taken 2 seconds.

@tigersharkgaming8597

3 жыл бұрын

🤣🤣 absolutely enjoyed it

@cproteus

3 жыл бұрын

@@48956l the oil you use depends on the flavour you want. Grape seed is very neutral, sunflower, less so, and olive oil, the least neutral.

"Words that aren't made for my mouth." My exact experience with learning French.

@nabobob9119

3 жыл бұрын

You speak french with the nose instead.

@w.loczykij5354

Жыл бұрын

It CAN be done. Come to Montreal !!

@-IE_it_yourself

4 ай бұрын

mouff*

This ep was more engaging than most of what's on Netflix. Merci beaucoup, Alex.

Our chemistry prof could've saved us hours of frustrating, boring lectures if he'd just brought us some good mayo as an example

@lilbilly4078

3 жыл бұрын

Walter White tried that and still became a meth lord

@bloomtwig76

3 жыл бұрын

As a PhD in chemistry I think the way soap works (which is also an emulsifyer) is a great way to start long about chemistry

@mansfaye1084

3 жыл бұрын

my cell and molecular bio teacher actually made mayonnaise in class last year to talk about that

@VotteyDaily

3 жыл бұрын

Hello 👍👍❤️❤️❤️

@laszlobandi6456

3 жыл бұрын

to be fair, ours exploded the lab. had some powder on the floor which was flaming from water. and he never washd his lab coat so we was flinging our pens on it, creating a year of graffiti

Never thought that someone could talk about mayo so dramatically, but also so mind blowingly. 😂♥️

"You won't be able to mess up mayonnaise ever again" And I took that as a challenge. And it took me an hour to clean up my ceiling.

7:22 "You can only be scared by things you don't understand, or don't want to understand." Holy shit, that's amazing advice/mantra!

@user-wq9mw2xz3j

2 ай бұрын

or, if you understand it and its actually scary 😂

Never thought I would be mindblown by Mayonnaise.

@fredericbruckert7208

3 жыл бұрын

Home made mayo is wonderfull and it's so evolving ! just adding spices like cury, smoked paprika,... and you will have a new taste, new flavours... it's a really good basic in sauces :) even for dips for example

@tiacho2893

3 жыл бұрын

Check out toum sometime. It is an emulsion of fresh garlic paste and oil. It is all over the middle east. It is really labour intensive to make by hand but really lends itself to a good blender or food processor.

@itzjustaaron3153

3 жыл бұрын

@@fredericbruckert7208 cury??????

@VotteyDaily

3 жыл бұрын

Hello 👍👍👍❤️❤️❤️

Alex, we need to have a discussion on Mayonnaise.

@totallynotthefbi3164

3 жыл бұрын

The ultimate collab

@bobbiusshadow6985

3 жыл бұрын

Mayo Wars

@slavnyan1152

3 жыл бұрын

Is Mayonnaise an instrument?

@CHEFPKR

3 жыл бұрын

@@slavnyan1152 I don't know what you heard while Alex was mixing, but yes.

@deborahamaral8470

3 жыл бұрын

@@slavnyan1152 or it would be a gift from the universe? A chemical reaction in the end!!

I'm a medical doctor , and I remember our professor of biochemistry literally had to explain to us how to make mayonnaise to let us understand how emulsifiers work , in this case it's lecithin Science is just so much fun , and watching your channel and actually learning to cook through science is just amazing ! I appreciate what u do , so thank u

i mean you have to be impressed by the amount of work he clearly puts into his videos

At the very end, he said: "Let's ketchup in the next one." The next sauce must be ketchup.

@arnaudmenard5114

3 жыл бұрын

I hope we also get mushroom ketchup

@kyriakos_kyriakos9103

3 жыл бұрын

Ketchup is considered a non-Newtonian fluid since it becomes runnier when shaken ;)

@arnaudmenard5114

3 жыл бұрын

@@kyriakos_kyriakos9103 not as far as I know...ketchup is a shear thinning fluid. Non newtonien is generally the opposite, behaves like a solid when force is applied

@brickchains1

3 жыл бұрын

@@arnaudmenard5114 Non-newtonian means it doesn't behave as newtonian physics would predict in any way

@arnaudmenard5114

3 жыл бұрын

@@brickchains1 well, I wasn’t sure before, but now I have an answer, thank you.

I went straight out to the kitchen and whipped together my first ever mayonnaise. You sure, are truly inspiring!

@guguigugu

3 жыл бұрын

best thing about DIY mayo is you can add whatever you want and use any oil you like

Since I'm a chemistry teacher, I at first was offended by the basic knowledge that Alex presented as amazing news. Then I realized, that this is actually my goal. Inspiring chemistry noobs (my pupils) to the beauty of chemistry at work. Making Mayonaise will be a part of my teaching routine from now on. BTW that means you can subtitute egg yolk with soap. Noone wants to eat that, but you should be able to, just FYI.

@PaulaBean

Жыл бұрын

Does there exist edible soap?

@w.loczykij5354

Жыл бұрын

@@PaulaBean All soaps are edible! But some will make you sick.

@MrDagren

Жыл бұрын

YES! One of the things we did in chemistry in my school was make mayonnaise. And that's one of the classes I still remember to this day decades later. I will never forget when we made mayonnaise in school and because I will never forget that day, I will also never forget the science behind it. There are so many lessons that my teacher taught me that I have completely forgotten. I did not forget when we made mayonnaise. And yes, it also made it easier to remember how soap works. Honestly, at this point the only reason why I do not think you are my chemistry teacher is because it would not make sense chronologically, but you are hitting all the same right points that my chemistry teacher did.

@justaguy4311

5 ай бұрын

if you substitute it with just soap you might loose some of the integrity that a protein net adds. You could definitely substitute with soy though

Dispersion mill effect!! Thank you so much for finally putting a name to what has for me always been a key part of how I incorporate ingredients. I'm no fabulous chef, but I am a decent cook, and much of my confidence in the kitchen comes from a natural knack for incorporating ingredients in a way that uses the relative strengths and densities of ingredients to good advantage when mixing. This really helps me never have lumps in my gravy or my white sauce, break as few of those precious bubbles in my beaten egg whites as possible, and get nut butters into all sorts of recipes they don't usually appear in! Speaking of that, I often mix nut butters with yogurt which, sort of similar to mayonnaise, ends up thick and stable. Does anyone else do that? Whisk some yogurt and peanut butter together, then stir in some blueberries, yumm! Or whisk some cashew butter, a bit of tahini and yogurt with some maple syrup, and it ends up thick and stable enough to use as icing for an angle food cake!

@DjSamMuniz

2 жыл бұрын

Yogurt and Peanut Butter sounds so interesting! I’ll have to give it a try!

@jamesapartanen

2 жыл бұрын

@@DjSamMuniz It's particularly good with a bit of sugar or some berries :)

I love this because in my life I find that cooking is easiest when you understand the science behind it. When you understand how it works. You can do so much more than just follow a recipe. You can go off script as long as the science is the same!

When I first realized this whole video was just about mayonnaise I was a little confused because I thought I understood it and it would be a 3 minute video. Thank you for actually explaining it. It’s makes a world of difference when cooking to understand when things are working or why they’re not, what steps/ingredients are necessary to take and when to move on. Thank you for this channel and what you do!

me: how on earth could you make mayonnaise so exciting? Alex: It's sciyeunce... Boris: hold my adidas...

@user-le8ul4nr5t

3 жыл бұрын

Alex covered the science of why mayonnaise is such a good thermal paste: It's liquid oil behaving as a solid, a decently heat conductive material that is still able to fill in the imperfections of the CPU cooler and the IHS. Basically edible thermal paste.

@netweed09

3 жыл бұрын

It's the pull of that big number: *T e n*

@TrollFalcon

3 жыл бұрын

Mayonez *

@WerewolfLord

2 жыл бұрын

Stay cheeki breeki! (Блять, I only discovered Boris a couple of days ago.)

I’m an English speaker, and I don’t think the word “lecithin“ was made for my mouth either

@christophpoll784

3 жыл бұрын

As a German i think "Lezitin" is our Word 😅

@mysisterisafoodie

3 жыл бұрын

Hehehehe. Alex kept saying lethitin. Hehehehe.

@GregJoshuaW

3 жыл бұрын

less is thin lessisthin lecithin

@lykourgossigalas3500

3 жыл бұрын

I guess this word was made for my mouth. In English, this word’s “c” is (mis)pronounced as “s. In its original (Greek) version is pronounced as “k”!

@harviecz

3 жыл бұрын

Let's it thin

I feel so bad for the little oil droplets trapped in that net.. let them go!

@hc6699

3 жыл бұрын

I wouldn't feel too bad, they have a purpose. What's your purpose?

@ayylmao6113

3 жыл бұрын

@@hc6699 i pass the butter

@nikitaandrew8065

3 жыл бұрын

I'm afraid it's to late.

@TheBaldr

3 жыл бұрын

I'll never eat mayo without tasting fish again.

@rinkdinkis5849

3 жыл бұрын

Keep adding fish eventually they'll overpower the net

Alex would be a great chemistry teacher

@PaulaBean

3 жыл бұрын

Cooking is chemistry indeed.

@VotteyDaily

3 жыл бұрын

Hello 👍👍👍❤️❤️❤️

@BlueyMcPhluey

3 жыл бұрын

he already is, I'm learning over here

*Mom:* "Why don't you go play with the neighbors' kid..." *The Neighbors kid:* 10:12

His filming and editing game has gone through the roof. I'm speechless. It's so damn good.

Wonderful explanation on how emulsions work! Minor point, from a chemistry stand point the lecithin doesn't form a bond between the oil and water. Here intermolecular forces are at play, which are like bonds, only much weaker. Thank you for making these concepts fun and easy to understand!

My grandmother from Bretagne apparently would use the knife sticking up right in her mayonnaise as her indicator that she was finished making it :O

@tomf3150

3 жыл бұрын

My mom used to flip the bowl. If nothing fall, it's good.

His voice is like every stereotypical french accent and I love it

These more educational focused videos of yours are some of my favorites. I love the drama of learning from 3 Michelin star chefs, and the humanity of traveling around the world to learn and share good experiences, but its these atomic operations of cooking that really brings it all together for me. Much like an emulsion :) Excited to see what comes next!

Alex: Today's video is about Mayo. Also Alex: Makes a science documentary on Mayo.

I've been a chef for 15 years and always wanted an explanation to the dispersion mill effect!

Am I the only one that realises each video is getting more cinematic after the other xD So dramatic!! Love this channel 🤩👍

just here to say that i rly like the "loading bar" during the sponsor part. thanks 4 that ^^

I'm just happy to have learned that mayonnaise is a sauce =)

@DaTechyGuy

3 жыл бұрын

Is mayonnaise an instrument though?

@darrylandita4391

3 жыл бұрын

damn tin you beat me to it hahahaha

@alexjacob3735

3 жыл бұрын

@@DaTechyGuy is horseradish an instrument?

@ccbowers

3 жыл бұрын

We think of it as a condiment, but many condiments are sauces

@tiacho2893

3 жыл бұрын

It's basically an uncooked Hollandaise. Yeah the fat used is different but the process is the same only off heat.

I will never look at mayonnaise the same way again.

The production value in this is insane. Thank you

This came up in my recommendation after I failed at making a mayonnaise earlier today. I feel like youtube knows too much!

The way Alex flipped the pages of that book hurt my soul

@PlotCitizen

3 жыл бұрын

Omg yes

@mominetti

3 жыл бұрын

Omg, same.

@hennayatsu6969

3 жыл бұрын

Especially because of the price of said book.

you can also shortcut the whisking by mixing your egg yolk, mustard and vinegar together then pour all the oil in and use an emersion blender. It will make mayo in about 15 seconds.

Alex, you have a ability to make something as simple as mayo, fun, interesting and educational at the same time, keep up the good work 😁

one minute mayonaise 1 a beaker 2 hand blender 3 a whole egg, vinegar, mustard, salt, pepper, a few drops of lemon. blend it 2 seconds homogeneously. 4 add one cup of oil (yes, all the oil in the beaker) 5 put hand blender at to bottom, press power, slowly lift the blender untill all oil is emulsified 6 mayonnaise ready in 1 minute. 7 thicker = more oil, thiner = more lemon / vinegar

"...Just - science-" Damn boy, even Carl Sagan felt that in heaven

@VotteyDaily

3 жыл бұрын

Hola 👍👍❤️❤️❤️

I think we need more videos with Alex trying to say lecithin.

this was extremely dramatic, entertaining, and educational! thank you!

I don't think this channel can get any better. I know it will, but it will just be breaking the barrier of perfection at this point.

I know everything already that he said in the video but I watch his videos because I love how he explains

This is the most intense and nerv wrecking way to learn how to make mayo I have ever witnessed. I think I'm even sweating at this point right now.

That level of detail gives me great confidence that I can make mayonnaise properly. Knowing why you need to be careful at the beginning of adding the oil and then adding more and more is key.

Thanks Alex for another great content! Professionals make mayo with hand blender in 2 minutes. Just pop 2 eggs with the whites(they make the mayo smoother), salt, spoon of mustard and vinegar optionally pepper. Add oil about one cup. Sink the blender at the bottom then turn the blender on maximum and slowly raise the blender. Viola Mayo ready in 2 minutes.

@Deimus333

2 жыл бұрын

Egg whites in my robo coupe? Nah nah XD

"Let's ketchup in the next one..." So ketchup is next?

@ToughTinkerballs

3 жыл бұрын

Thats what I heard 😂

@spencergaconnier3578

3 жыл бұрын

Sounds like the next mother sauce is tomato sauce and he might try to make ketchup from that?

@danyyilbun6736

3 жыл бұрын

You can do it easy. Basically , roast tomatoes, then blend them, add spices to yor liking, add some starch for the texture(depends on you))

@alligatormonday6365

3 жыл бұрын

@@danyyilbun6736 No starch, just tomatoes, salt, vinegar, sugar and spices. Its actually the pectin in the tomatoes that make it sticky and thick.

@danyyilbun6736

3 жыл бұрын

@@alligatormonday6365 oh wow, nice, thank you

The food analogy for an emulsifier was genius! You are an incredible chef and I applaud you for your honesty and how you submit your creations to established chefs for criticism to improve your craft. You will go a long way and I look forward to dining in one of your restaurants in the future.

The editing of this video was amazing. The most intense (and funny) mayonnaise video ever.

This is by far the most entertaining video on making mayonnaise I have ever seen. 😂

I love how this mashes the art of cooking and video editing all in one

i need some lesithin in my life for stability

We are all food nerds here, and I love it.

One of the best videos I've ever watched on this platform.

"With grandma's food, the tasty one" how did he know??

"You can only be scared by things you don't understand or don't want to understand." Our man just casually sliding some philosophy in there… 🤔

@tenand11

3 жыл бұрын

you can understand tiger and still be scared of it.

@mrsaye499

3 жыл бұрын

@@tenand11 you understand tiger, but you don't want to understand tiger.

'' When you have no shoes...'' I need to know what the rest of that sentence is.

Actually, Mayonaise is an Instrument!

@netweed09

3 жыл бұрын

* Mayonnaise

@ThePapaja1996

2 жыл бұрын

and horses are fruits

Can we just take a moment and appreciate how inspiring Alex’s motivation is🙏

milk is actually also an emulsion of fat and water, hence why you can separate butter and buttermilk from it. Most of the face creams and those kinds of things are also emulsions. Technically, Aerosols and gels are also the same thing as emulsions, but they are gas and liquid and solid and liquid mixtures while emulsions are purely liquid and liquid. Alex did a really good job of explaining the chemistry of the emulsion process. He also did a really good job in making the process of making mayo sound like a horror story.

I never thought a video on mayonnaise could be so brilliantly entertaining. Seriously, I'm like on the edge of my seat over ... mayonnaise. What planet am I on? lol I will never watch any other video on mayonnaise again. And... I REALLY hope someone asks me how to make mayonnaise now! lol They will never be the same again, after I casually hand them this link.

Today I successfully made mayo for the first time (after a few failures in the past) and it's largely thanks to you. Cheers!

Ah, mayonnaise, my favorite edible non-Newtonian fluid.

@bobbiusshadow6985

3 жыл бұрын

Damn, you beat me to it.

@matthewbowers88

3 жыл бұрын

Not custard? Fair enough

@FountainOfYoot

3 жыл бұрын

Matthew Bowers it's custard for me! You can run on it if you have enough ☺️

@Kelvin_Foo

3 жыл бұрын

@@matthewbowers88 Don't get me wrong, custard is great in a dessert or a pudding, but it just doesn't work in many dishes.

@Kelvin_Foo

3 жыл бұрын

@@FountainOfYoot imagine how many pasteis de natas a swimming pool filled with custard would make after running on the surface.

“Let’s ketch-up in the next one”... I see were this is going

i would pay to see this at the cinema never before have i been so intrigued by mayo. or any cooking video to be honest. c'est parfait.

You just explained the scientific reasons behind what I was experimenting in the kitchen for an hour. Yes, I was whisking using hand mixer. Adding a teaspoonful at a time after mixing all the other ingredients first (was attempting Ottolenghi's preserved lemon mayo). After mixing for 30 mins, a spoonful at a time (after whisking for 3-5 mins between each addition of oil), it did get firmer and later I got lazy because, "Hey, the emulsification has stabilised. Let's try add more" and voilà, still not breaking but I didn't know why. Your video explained it clearly. Thank you.

“Let’s ketchup in the next one...” 😎👌

@Kennster

3 жыл бұрын

The door 👉

@jhendrix1722

3 жыл бұрын

Exactly! 😆😆

@frcShoryuken

3 жыл бұрын

I heard it too 👌👌🤣🤣

@jonmccormick6805

3 жыл бұрын

Just as long as nobody stops by to ask "Was dis here saus?"

@deanbottle1052

3 жыл бұрын

Will have crazy revelation about origins if next one is about ketchup!

The earliest I've ever been to a video ❤️

I love how you got deep with that emulsification metaphor

There are many reasons why i love this channel but the main one is how much i learn, i have learnt more about cooking and cooking theory than i ever did from school or family and Alex makes it fun to learn, which is excellent because my attention span is terrible but alex some how keeps my attention and because of that i actually learn.

*Boris has entered the chat*

Excellent video Alex! I just like to add something: Mustard also has an important role in the mayonnaise emulsifying process. Mustard seeds have Mucilage, which offers some unique rheological properties and excellent emulsion capacity and stability in oil/water systems (similar to xanthan gum, for example).

This is the best cooking channel! It's funny, entertaining and you learn a lot of stuff!

2020 was the year of the bread, 2021 is the year of the sauces

Everyone: Mayo is hard to make Alex: Hold my oil

@broutefoin

3 жыл бұрын

Me: Frenchie needs an immersion blender... 20 sec mayo.. but i guess that would be hard to make into a 10+ min vid

@Shiirya

3 жыл бұрын

@@broutefoin Actualy using a blender is easy and ok but also it changes the density of the mayo making it more thick more compact, but when you do it by hand it tend to be more fluffy more "light" in the mouth

The mayonez! Boris would approve of this masterpiece of sauces

THIS SERIES IS THE BEST.

I agree with you king Alex. Mayo is the Avengers of sauces

"when it is raining it is sunny" I know it was meant as a counterintuitive statement but....Iowa...happens all the time.

Alex you gave me knowledge, for that I'm grateful, but wat I really want is a heart

Best ever video on mayonnaise à main. Thank you Alex!!!

Haha „I‘m always angry“ still gives me goosebumps.

I loved your video as always.I tried it and it turned out delicious.

You can actually use an immersion blender to make mayonnaise super fast. Just make sure to use a very neutral oil and a container to blend in that causes the oil to be above the blades, then slowly raise the blender to start incorporating the oil.

@johnhmielewski1230

2 жыл бұрын

Well yeah but that wouldn't have made for such an interesting video now would it?

I would like to thank you for solving a problem I never knew I had

This is a good way to explain the recipe... I was finally able to understand the logic behind it so now I will never fail again. I tried this evening and the result is just amazing, and fast too... 10 minutes and I was done with a simple hand wisk... I didn't even have to wisk that much. So easy and fool proof.

Tips : use an immersion blender to make your mayonnaise, work as a charm and is wayy easier than with a whisk

@dronillon2578

3 жыл бұрын

EDIT: If you do it in the food processor. The little hole with a funnel in the top cover is for slowly adding the oil.

@t_y8274

3 жыл бұрын

The camera shots are less sexy, which is why alex is using a whisk.

@dronillon2578

3 жыл бұрын

@@Deschit Oh, you are right, thank you for correction. Should have paid more attention to reading the comment.

@fallown31

3 жыл бұрын

Cool thing about the immersion blender is that you do not need to add the oil slowly, you can literally put all the ingredients in a jar, then you start the blender touching the egg at the bottom of the jar, preferably at a slow speed, don't move the blender around, just turn it on, and after the emulsion starts, you can move it around to catch all the oil.

@BliffleSplick

3 жыл бұрын

@@fallown31 Exactly! And you can mess with the type of acid, I use lemon juice with dijon mustard. Not bland at all

Now this is the kind of video that makes me inspired for cooking. I would really love to know the proportions for the ingredients tho.

Incredible storytelling! Master of many crafts

holy cow this video is amazing the attention to sound and atmospheric shots/cuts are true art ignoring the mayo completely. wow

My grandma always made mayonnaise kind of like this and I always thought "It tastes awesome, but this can't be mayo - it's nothing like what you buy in the store" I was surprised when you listed the ingredients! The only difference in hers (and mine) is that we use olive oil instead of vegetable oil (portuguese olive oil is super good and we use it for everything) Do you think there is a difference between olive oil vs vegetable oil?

@dededede9257

2 жыл бұрын

Olive oil is not neutral in taste mayo need a neutral oil like sunflower , colza this what he used in industrial mayo

@Deimus333

2 жыл бұрын

The taste. Grapessed works wonders, too.

Great video, thanks Alex! Another "trick" is to make sure that all your ingredients are at the same temperature. I've seen mayonnaise failing due to an egg coming straight out of the fridge. As they say: "Every little helps" :)

The dispersion mill effect is insane, thank you for revealing the wonders of the world. It’s absolute magic

Thank you to this channel it helps me so much to my online schooling