The chef's double dip that makes it to whole new level.

@NazriB

2 жыл бұрын

Lies again? MLS NFL

Homeboy was boutta eat a spoonful of the mayo 😂😂

@LaNguyenBTong

3 жыл бұрын

Only!?

@coltino99

3 жыл бұрын

Fresh is much better

1tbsp mustard 2whole egg 2tbsp sweet vinegar pinch of salt olive oil/vegtable oil

@Kraaven2026

3 жыл бұрын

One BOTTLE of oil

@ayesha31305256

2 жыл бұрын

Can we substitute olive/vegtable oil to palm oil?

@Kraaven2026

2 жыл бұрын

@@ayesha31305256 I think it’s possible

@nataliedebeer466

2 жыл бұрын

How much oil does one use

There’s a mayo in my oil

@Random-mh7gx

5 жыл бұрын

Your profile picture fits to your comment😂

@sahanaiyer8341

5 жыл бұрын

Lol 😂

@teddybear5271

4 жыл бұрын

And a lot of wind in your sails😲😲😲😲

Tried this method using my bullet blender..I used apple cider vinegar, and added a little lemon at the end. It was amazing! Ill never buy store mayo ever again :)

There is so much oil in that mayonaise that the US is trying to invade it!

@brainybites69

5 жыл бұрын

Pyronico is that Gordon in undercover mission again? 🤔

@wandrinsheep

5 жыл бұрын

Lmao my god man chill

@stashatstake

5 жыл бұрын

Good one

@nienke7713

5 жыл бұрын

That's a normal amount of oil for that amount of mayonaise, mayonaise is usually around 70-80% oil

@ashleymistletoe

5 жыл бұрын

😂

These people not knowing mayo is basically (emulsified) oil is fascinating. What’d u guys think it was made of? Milk?

@blu3rice611

5 жыл бұрын

Dara Wulan Ikr. The comments have been irritating me lol.

@stashatstake

5 жыл бұрын

Making fun of someone not knowing something? You lot seem a fun bunch.

@PLANDerLinde99

5 жыл бұрын

No. Bleach

@NimaiPatel210301

5 жыл бұрын

@@stashatstake if you don't know that at this age. Then well...

@imyou9011

5 жыл бұрын

α¢тυαℓℓу, уєѕ.

wow that is a lot of oil....I had no idea mayo needed that much!

@carlwhy

6 жыл бұрын

8 fluid oz per egg yolk, I would imagine that the number goes up with the inclusion of the white as well.

@jadentran9895

6 жыл бұрын

It’s for thickening the mix. When you do it by hand, it is the same thig

@Mrsvetsare

5 жыл бұрын

much faty in good sauses ;)

@jaysanova5807

5 жыл бұрын

Great for keto!

@nienke7713

5 жыл бұрын

Mayonaise is primarily oil droplets emulsified in a watery phase. The proteins from the eggs help emulsify, the mustard and vinegar provide watery phase as well as flavour, but it's still mostly oil, usually something like 70-80% oil.

The US Army would like to know your location.

@upvotecomment2110

Ай бұрын

"But that's cooking oil" - Quote from a driver questioning and confused with just stop oil

Boris would be proud with this mayonez

@denissudar5028

6 жыл бұрын

overcontinental spy mayonez

@slayerovski

6 жыл бұрын

It's not Slav way to make the mayonez... and stay cheekie breekie

@abigail8214

5 жыл бұрын

iiiiiiiiIIIIIIIIIIIIIIZZZZZZZZZZZZZZZZZZZZZZZZZZZZZzzzzz boriS!!

@hugomlpaixao

4 жыл бұрын

Good to see another komrade here blyat

Cooking is blend of art and science..and i love cooking..

@retireorbust

6 ай бұрын

I love the wine drinking associated with cooking.

Now that I finally know what goes into making Mayonaise - eggs & oil; i should never feel bad incorporating it in my Keto diet, right? 😋😋😋

Just came after seeing Ramsey making mayonnaise with egg yolks only😂

@Statergist

3 жыл бұрын

Same lol

Sad thing is that I'm so used to store bought that I often prefer that, plus it lasts on the shelve. Sometimes I do make it myself though, with a stick blender, also using the whole egg. The great thing is that you can make it to taste.

Worked beautifully. Thank you very much.

Mustard is great for flavour, but not necessarily for emulsification, the proteins in the egg (both yolk and white) do that, and in fact only a little drop of it has enough protein for a decent amount of mayonnaise (although the yolk also gives it a nice flavour as well). The reason most mayonaise splits is simply because there isn't enough watery phase for the oil to emulsify into, adding more egg, mustard, vinegar, lemon juice, just water, or anything else watery really, all solve that problem. Acidity from vinegar or lemon juice does help stabilise though, but even that shouldn't, strictly speaking, be necessary. Knowing this you can experiment with mayonaise, with even more freedom as to the flavour profile. Use a neutral oil, lime juice, and egg white, no mustard, maybe add some pineapple juice and coconut cream as well, a splash of rum even, and you have a nice tropical mayonaise.

@Crybaby-cz8et

2 жыл бұрын

which foods do you use your tropical mayonnaise into???

Wow! I can make my own mayonnaise now. Ty Chef.

@Gkbuzzz

3 жыл бұрын

Can any one help with I gredient names

@Kugayori

3 жыл бұрын

@@Gkbuzzz eggs, (whole eggs used in the vid, but u can use only yolks too), oil, salt, vinegar, lemon zest(?) I hope it's called zest, the juice that comes out when u squeeze the lemon, and that's all xd don't store it more than a day or 2 days. A 1 whole egg is enough to make mayo that you can eat in 2 fast food meal if ur alone ^^

@vaughanowens4916

3 жыл бұрын

Same, I use to hate mayo but once I made my own I enjoy the taste

Hi , i follow your style , taste great , but once remove from refrigerated the next day , the mayonnaise is cold thick like stone , and turn back to liquid oil when defrost ? My refrigerated is 3•c cool , normal cooking oil and normal white vinegar . So may i know what i miss or mistaken ? Please correction me , Thanks x99

@asmitaghorai7332

2 жыл бұрын

That's alright! You can just add a few teaspoons of boiling-water into it and blend it again. Or maybe never set the frozen mayo for defrosting.

What's the kind of blender he's using? He says canister blender but that doesn't show up on Google as that thing. So any help would be appreciated!

Did he just add salt before the end huh I been watching Gordon Ramsey n says add salt in last so as not to break proteins down?

Thanks for the short tips!

Really helpful

Thanks for the video. What other emulsifier can I use?

@asmitaghorai7332

2 жыл бұрын

The yolk itself does it all! Chickpea water, canola oil, cheese power, soy sauce/raw water, mustard oil or adding a couple teaspoons of boiling hot water, can also serve as some great substitutes.

Could you use lemon juice instead of vinegar? What about white wine (not a white wine vinegar, but actually drinkable white wine)?

@dewim6768

3 жыл бұрын

He did say you could use lemon juice, though I imagine it wouldn't have a long shelf life. Actually, I don't know, it uses raw eggs, so maybe it doesn't really affect the shelf life 🤷.

@blase1856

2 жыл бұрын

@@dewim6768 I Think lemon juice might extend it's shelf life since the acid might pasturize the eggs. The vinegar might do the same, but i don't know for sure.

Watch out Australians !!! We Americans are going to invade your mayonnaise for the oil !!!

“what do you do with the egg whites??” MAKE THEM INTO A FACE MASK

@troylabrie

3 жыл бұрын

Make meringue with them. Honey meringue is especially good. Use meringue on any dessert or baked dry to eat with tea. Great stuff!

@blase1856

2 жыл бұрын

@@troylabrie That looked like perfect mayo to me. The eggwhites were still in, the mayo still looked great so just add it

When I make mayo like this I add some more spices , fresh herbs, lemon juice, blend in some raw garlic from the start and mix in some yoghurt at the end.

@Mp3tjuh

5 жыл бұрын

Manny Calavera That sounds so good!

Hello, I am your friend from Egypt and I like your content

How to make Mayo 1. Go to the store 2. Buy Mayo 3. Go home There you go u have Mayo

@namjoonsmissingairpod4912

5 жыл бұрын

U mean how to buy a mayonnaise

@jaysanova5807

5 жыл бұрын

Has sugar, perservatives, and other unreadable chemical ingredients.

@gauravpatel8379

5 жыл бұрын

It's called how to buy mayo

@Koganai96

5 жыл бұрын

Yes. It’s convenient for you. But what you don’t know is mayonnaise from supermarket do have chemicals which is harmful to your body if consume too much. Homemade mayo is just yolks, mustard and oil. Why waste money if you can make your own mayo?

@aidanjanemcintosh6919

5 жыл бұрын

@@Koganai96 it costs a whole lot more to make your own mayo than to buy it

Thank You! ❤💯👌💫

2:29 and 3:24 chef uses the same finger

All that olive oil gonna cost me a bomb

@toploz_jr5597

5 жыл бұрын

use seed oil, is cheaper and decent for mayonnaise

@frankjensen5991

5 жыл бұрын

Actually you shouldn't use olive oil for mayo. you use a neutral tasting oil. it would actually be a bad mayo if you used olive oil. I think you might use olive oil if you are making aioli. but I am not sure.

@Ollebabz

5 жыл бұрын

@@frankjensen5991 You would still use neutral oil for aioli.

@frankjensen5991

5 жыл бұрын

@@Ollebabz Thanks. I wasn't sure about that.

@nienke7713

5 жыл бұрын

@@frankjensen5991 fun fact: although aioli nowadays often means garlic mayonaise, traditionally it is made from just garlic, oil, and something to provide a watery phase (e.g. vinegar or lemon juice, but can be any watery liquid). The proteins from the garlic serve as emulsifier, just like how the proteins from the egg are an emulsifier for mayonaise (and you don't actually need mustard for emulsification, just a little bit of egg provides enough emulsifier to make quite a lot of mayo, it's just that egg yolk and mustard give a nice taste)

Which type of oil is he using? Could not figure out if it is olive oil or something else

@OOOOOOOKKKKKKK69

Жыл бұрын

Just use any oil without taste. Olive oil obv has taste and will transfer it to the mayo youre making.

Can you pasteurize it for using it later?

@OOOOOOOKKKKKKK69

Жыл бұрын

No, pasteurize before hand or your emulsion will break.

2:23-2:25, they cheated!!

@vineethelias

4 жыл бұрын

Yes, that's what happens when you over blend. It becomes a smoothie.

@Happystone390

3 жыл бұрын

Cause Of heat....I think

What kind of mustard that he used ???

Can some1 post the procedure & recipe how he did it???....pretty please

@MarvelousGamingLoL

5 жыл бұрын

The only part that people get a problem with is the oil part, you just have to put the oil slowly because if you don't do so and put all of it in once it will split and be really liquidy. I think he did, 1 table spoon of Dijon mustard 2 whole eggs, 1 or 2 spoon of the vinegar, but you could use any acidic ( i use lemon for instance) salt and then you put the oil, there is not a special amount, you just slowly poor by mixing at the same time until it is thick. if too oily at the end, put a little bit of water in it! P.s if you want to try and do a ceasar salad, you just have to put garlic before you put the oil. This is how i learned to do a mayo hahaha. hope i am clear, and you should definitely try it. it is way easier than it looks to do ! 2 P.s you could use a hand mixer i find it more easy to slowly poor the oil while mixing !

I’m an American who loves MC Australia. No drama bullshit, and can actually learn how to cook. At least season 1-5 or so.

How long will this mayo keep in the fridge?

*mindblown*

I did not only add mustard paste and it became a liquid and failed to make a paste even i tried to blend it more. Why? Can anyone help in it.

@blase1856

2 жыл бұрын

Remove the mayo from the food processor. Put 1 egg and an egg yolk back into the food processor and start adding in the ruined mayo. It should thicken up

I lve iu Jimmy Seervai

Wht is the thing that he added before the eggs plz ?

@literalsaltshaker5044

5 жыл бұрын

Mustard

What oil was used here?

@nienke7713

5 жыл бұрын

Usually a neutral tasting oil is used, as other oils can quickly become overpowering, if you'd like to use a flavourful oil, only use a little of it in combination with a neutral oil, taste it,, and adjust with more neutral or flavourful oil according to taste; if you've added too much oil, just add something watery (just water, or some flavourful watery liquid like vinegar or lemon juice) and it should be able to come together again because now there's again enough watery phase to contain all the oil. It is very rare to not have enough egg unless you're making a huge batch.

You dont need mustard persé, also add the salt later. It destroys the egg proteins.

Gary u r a great chef....💖👍👑🤲

How many days can we keep it in the refrigerator and eat? Please let me know.^^~

@user-ln9re2bu3r

4 жыл бұрын

About 3 days maximum

@Heall620

4 жыл бұрын

May be 5 days. I used egg whites .

Nino can do this im sure

@xkorn768

6 жыл бұрын

Reichs niiinnnoooooooo

@Canwegetsubscriberswithn-uq1eu

6 жыл бұрын

IM NINOOOOOOOO

@jadentran9895

6 жыл бұрын

Nino can do this AND he can clean it all up

@Sarah-yj1xs

5 жыл бұрын

Neil Ovenden Nino

reupload ??

Is it healthy to use raw eggs and also can it be stored in fridge.

@AliKandirr

4 жыл бұрын

Yes nothing wrong with eating raw eggs (i wouldn't say healthy tho it is mayo after all). You can store it in the fridge but not for long

@blase1856

2 жыл бұрын

Since mayo is strong and potant, you don't eat a lot of it at the same time, so eating oil in that quantity won't hurt you at all. Same with the eggs

It would be more challenging for the home cooks if you have to make mayonnaise by a whip with your bare hand. Now days, not many people can do that, including chefs.

People complaining about this mayo having so much oil, it's mayonnaise what do you think

sweet mayonnaise ah I'm done

@deusfusion7945

5 жыл бұрын

Miarical miracle Hwhip

How much oil? 1 cup?

You dip the way you dip, and I'll dip the way I dip!

I tried homemade mayonaise once but it has too much oil so I prefer store bought, the japanese one

Did they use olive oil????

Add a splash of water or vinegar if you think it's oily. Lmao i am ded

I had a heart attack watching this. I did.

Oil quantity?

What oil ? Olive oil

N i still get it wrong 😕

olive oil?

and use 2 spoons on your head before taking bath ... it will soothe our hair folliculess

Can't believe as a teacher he stuck his finger in the mayo!!

What oil did he use? Was that olive oil?

@blase1856

2 жыл бұрын

I Hope it's not because it would just ruin the mayo-ish flavor

Which oil is he using?

@bipasanandy5632

5 жыл бұрын

It looks like olive oil to me

@blase1856

2 жыл бұрын

By the looks of it i assume it's olive oil. I would recommend a netual tasting oil, though so the flavor of the mayo won't be ruined by the flavor of the oil.

Best explanation how mayoness gets it's thickness

Can we use mustard oil to make mayonaise?

how tp make mayo : crack just 2 eggs and then add a bottle of oil.. walaaa

@GamerMasterlink

5 жыл бұрын

Rendi Stw Yeah, thats it.

1080p looks like 480

was that olive oil?

@claudeloi

4 жыл бұрын

Yes it was olive oil but be aware that it will ruin the mayonnaise taste if use in large quantity. Treat the oil with garlic ( fry a few pc of garlic in it)

Damn. I can feel my arteries screaming at this.

@Beymaster7

5 жыл бұрын

Why?

@abhinavpandey2604

5 жыл бұрын

Olive oil doesn’t clog arteries

@MissMalfoy77

5 жыл бұрын

Why? This isn't 3 day old fryer oil with the burn bits gooped at the bottom, being emulsified here. Olive oil is healthy

@deusfusion7945

5 жыл бұрын

@@MissMalfoy77 I think there are referring to the amount of oil

Are raw eggs safe to eat

@blase1856

2 жыл бұрын

In the quantity us humans normally consume mayo, yes it is.

ingredients

What oil can be use for making mayonnaise

The eggs still RAW

*_is mayonnaise an instrument_*

@hanseldog3450

5 жыл бұрын

No patrick

So you need to buy a commercial mustard to make a DIY mayonnaise....... No hope

personally i would use the healthiest oil for mayonnaise rather than the most "neutral" or "flavorless". it's mostly fat and if i'm going to have it i'd rather compromise a bit on taste which will eventually be adapted for than make the compromise on my body. honestly my extra virgin olive oil mayo is fantastic.

Can any one tell me the recipe coz I can't right what he saying .

@TheSmallzfry

5 жыл бұрын

Looks like it's this: 1 Tablespoon mustard 2 whole eggs 2 Tablespoons of sweet vinegar A pinch of salt A LOT of oil --- Blend together, gradually adding oil until creamy and smooth

@blase1856

2 жыл бұрын

A bit of oil at a time

Imagine eating that much mayo with a spoon.. 😫😫

@ismajabin

6 жыл бұрын

Why imagine🤔

@someyoutuber1062

5 жыл бұрын

Replace Imagine with ENJOY (I'm on a Keto Diet so no Guilt there ;)

@manifeellikeawoman6888

5 жыл бұрын

And then afterwards😣💨

How can ppl dislike mayo?

@-hor

3 жыл бұрын

its not like the one in the store

Does that mean we are eating raw egg or sth......?

@SnowGlades

5 жыл бұрын

Yes. All mayos are made from raw eggs. But it is safe to eat when you use pasteurized eggs. If you don't have pasteurized eggs, you need to coddle the eggs first before turning it into a mayo so it is safe to be eaten.

@deniseangelivwyn6348

5 жыл бұрын

You can put some acid like vinegar or calamansi 😊

So mayo is basically lots of oil With other things..... Hmmms

Is it an instrument?

Yes he put so much oil but remember is "Oil Oliva" UH LA LA.

I think I will don a chef's jacket and call myself a chef because I'm telling you I can do a lot of things better than these chefs that call themselves chefs. You don't need mustard to get a good emulsification. I always make my mayonnaise without mustard and I only use the egg yolk and the thin part of the egg white along with some water. My mayonnaise is thick like the commercial stuff and that is how I want it. Any dishes I make that calls for mayonnaise than I will add just a little mustard to enhance the flavor. For every one large egg yolk plus the thin part of the egg white 1 cup of oil is added. I don't use an immersion blender anymore because it don't do as good as just a good old hand beater and a bowl though it takes longer. Just keep in mind that the egg yolk and thin part of white is beaten until foamy and then a little bit of oil at a time is added until you added about half of it. The important thing is to beat the yolks into the oil each time it's added beating it in good.

@tetrisgoat

3 жыл бұрын

I wish you good luck with that. You would need it.

This some spicy mayo

Gw jadi inget kadek pas bikin mayonese ternyata baru tau minyaknya sebanyak itu 😅😅😅

What about raw eggs, do they carry salmonella?

@enrique123eo

6 жыл бұрын

Also, mayonnaise is nasty

@sugardrop62

5 жыл бұрын

No the vinegar or lemon juice dies something where you can eat it .all mayo is like this even in the store

@bookbutterfly6613

5 жыл бұрын

Bryan Ouellet inside or outside of the shell?

@djeetayeet2813

5 жыл бұрын

Raw egg carry salmonella , special that egg from normal egg . Japanese and some industry using Gen-modified Chicken that will never contain any salmonella

@djeetayeet2813

5 жыл бұрын

That why japanese oftenly eat Raw egg with Rice

Geee he pours in oil like it’s water

This supposed to be a MasterChef thus they should teach him how to make mayo manually like all other top Master chefs learnt. After u kt the basic technique & concept correct then u cn use automation to make it easier & faster

its wrong way!!

This is MC aus season 2 not 4

crazy how the mayo we eat has way mire oil that that😬😬😬😬😬

T R I P P L E D I P

The only thing is homemade mayonnaise has raw eggs 🥚. Unless you pasteurize the eggs 🥚. Which now takes another step. 🤣🤣🤣

Eating.. RAW eggs????

@shsshshhs1974

5 жыл бұрын

Magic Girl I know I never ate raw eggs but apparently it’s common in Europe

@magicgirl2831

5 жыл бұрын

nicoleX Xelocin is there not salmonella possibly

@frankjensen5991

5 жыл бұрын

@@magicgirl2831 In denmark at least. our eggs have been classified as salmonella free and safe to eat for 5-10 years now. we have quite strict control. we can still buy pasteurised eggs and many still do that.

@magicgirl2831

5 жыл бұрын

Frank Jensen hmmm ok thanks

@blase1856

2 жыл бұрын

Eggs are healthy eat it

Completely wrong method.....if you see Gordon Ramsay method....hahahha