@@adventuresa915 Its €3/kg usually for good quality, in some areas it goes up to 4. Dirt cheap, comparable with water and beer prices with rest of civilized europe. I'm a south african greek and here we pay 4-8 times more just for low quality olive oil that hasn't been blended with other oils. In the uk its anywhere between 10 to 30 pound a liter (900g) for lower quality that has been contaminated by italian and spanish oils. Outside of europe its even more expensive and lower quality. As soon as I've saved enough and tensions with turkey die down I'm going back home to crete.
Yeah. I hate when they are waaay over the top. This guy is good. Edit: like I just want my fucking recipe. Not your girlfriends philisophical insights and your political ideology on mayo lol.
hey everyone, little tip to have a more stable bowl since it's really hard to whisk, add the oil and hold the bowl at the same time : put the bowl on a cloth or wet towel this will increase friction and keep the bowl in place :)
Quick tip from Chef John, wet some paper towels and wrap it around the base of the bowl that you are whisking, that will keep it in place freeing up a hand to drizzle the oil in. Great video, cooked a number of your recipes, thanks!
This is such a great video! I used the regular mayonnaise recipe and to be frank I was very nervous when I began preparing the Mayo but as the Mayo started to come together..I was like ‘success!’ You should definitely follow his recipe rather than any other recipe on the internet. Tips: 1: Use an electric beater if you have one 2: After pouring the egg yolk and mustard in the bowl, turn the beater on and then pour the lemon juice/vinegar in while beating the mixture. 3: While beating the mixture, drizzle the oil in very slowly and a little at a time!...you have to be very careful otherwise you’ll end up with a broken/separated mayonnaise. Good luck!
I allways use a hand mixer wen i make mayo, simply because it saves time. One tip i learn a long time ago,when you introduce the mixer in the container with the ingredients, position it at a slight angle and the press the start button,keep it still for a few seconds and the move it slowly up.
You have great confidence I , I really learned a lot, I’m tired of buying store-bought. You made a difference in my life today. No more boring condiments.
The immersion blender is the method I've been using for a couple of years now. The nice thing about it is that you can use the container you're keeping the mayo in. I've been making my mayo lately in sort of a Kewpie style. I do use a little mustard but instead of lemon I use rice wine vinegar. Instead of salt I use Umami powder and I put in a splash of Mirin. It's pretty addictive.
Elevate your regular mayonnaise by adding about a thumbnail piece of crumbled fish stock into the egg yolk before adding the oil. If you’ve ever tried kewpie, it makes your mayo similar if not better than Kewpie 👍🏼🤤
I would love to draw up some concepts and pay you to make a couple recipes for flavored aioli and flavored mayos.. roasted poblano, Chile de Arbor, Chile ancho, chorizo, etc etc .. Please reach out !
In my experience movig over and again on the stove doesn't work so well, but it work, it may be best to just take a bigger pan or elevate with two fork or something
Huge tip!!! If you happen to end up with a broken/separated mayonnaise...don’t throw it away, it can be fixed! ... Add an egg yolk in a bowl and use an electric beater or stand mixer ...turn the beater on and while the mixture is beating...Pour the broken mayonnaise into the bowl VERY SLOWLY (Just a dollop at a time) ..it will eventually come together and you’ll have mayonnaise before you! If you’re using an electric beater, it’s important to give your beater a rest after like every 4 minutes because your beater could overhear and get spoilt. You could use a hand whisk, but you’d have to whisk vigorously and continuously ...and to be honest it doesn’t seem practical because most people don’t have the arm strength for that
You've given me an idea. I have every kitchen appliance known to man and hesitate to add an immersion blender - no more room. I am going to try using an electric beater using only on beater IPO immersion! Thanks for the idea!
Once you know how to make it, it will be impossible to break it. Look at Alex video for the science behind it, but basically if you mix the egg yolk with the water part (winegar etc...) first and after that you start with little drop of oil and break them with a wisk it will not break after that even if you put a lot more oil. It only break if you mix too much oil at the beginning of the process. That's why I suggest anyone to try the wisk method before any "helping" electric device like immersion blender... you can make mayo in like 10 minutes with an hand wisk (and you don't need to wisk constantly... you don't even need to wish while you are putting more oil...), and you will understand a lot more than making it with an immersion blender. There is also another reason why making it by hand is a good idea compared to fixing it... you don't need to add anything to the emulsion. If you do you will probably get way too much mayo (at least for 1-2 person to consume all in about 1 week that homemade mayo last).
Not Hellman's! You have to try Dukes. I moved to the South and I can't use anything other than that. It is available up north now and if you can't make your own it certainly is the best thing out there
Can you use a lower-cost neutral oil, like canola, instead of olive oil? Also, don't think we didn't hear you mutter "fuggedaboudit" in the middle of adding herbs to the food processor.
@@riseofazrael as Karl didn't answered the question I give it a try. Best thing is to make the mayo always fresh and normally it stays good for 5 days. Don't stick your fingers or a used spoon/fork/knife in the mayo, or it will spoil fast. I wouldn't try to use it after the 5 days. It only takes you minutes to make a homemade mayo and if you want to do something without the egg but with garlic just make an ailio. It is also delicious.
@@gabrieleghut1344 keeping dirty things away from it is most important you're right, but also upon completing creating your mayo, let it sit at room temperature for a few hours, this lets the acidity youve used (be it lemon juice or vinegar) kill all bacteria. then you can refridgerate it. refridgeration makes it very hard for the acid to do its work. make sure everything going into the mayo is room temperature beforehand also. all these tips along with a good ph balance (good acidity) can make a mayo that lasts a month if in an airtight container like a mason jar or something (remember make sure its very clean)
@@ElemuntDesign how to make mayo is not new for me and why you need to do what and when I learned in school in 1972. What do you mean with "Room temperature"? A very hot summer day (28 celciusis and more) is not when you want leave your fresh mayo out for some hours. In warm countries mayo is made from hardboiled egg yolks instead of fresh raw egg. Our teachers taught us well and we had to understand when we made dishes what the spices and herbs are for. We even learned how a flour is made (we made our own), how the grain is build and what each layer does.
@@riseofazrael only make as much as you need. One egg should be enough for a week but only you knows how much mayo you consume. Just try one egg and see if you need more or less. You can use small Mason jars for storage.
Skillshare is like RU-vid Premium - the more it tries to show me ads and asks for my money, the less likely im gonna buy it. But dont worry mate, i dont mind you using sponsors, thats cool for me as long as i can skip it.
I have been following Steve since Covid started! Sadly this is the first time I did NOT have success with his recipe. Not sure why it didn’t work. Tried it twice and both times failed. I tried the Calabrian chili Mayo and it just became all liquid-y. Any suggestions feel free.
Thanks a lot for this Video! My Fiance and I are both very limited in what we can eat for various reasons so now with Christmas coming up, we can't have something high end fancy...so I rather like to stick to making everything from scratch if possible and this Video helped a ton! Thanks for that and Happy Holidays! 😁
How long does it take in the food processor to reach a Mayo consistency? My machine was going so long it got my Mayo hot and it never reached Mayo consistency. It splits then and I wind up adding an egg and slowly adding the broken Mayo and whisking by hand. Is it the corn oil I’m using or something else.
I had the same problem. I ended up giving up because I was afraid my stick blender would burn. I can't see how this is possible by hand. I was so stoked about the possibility of making this recipe but I'm man enough to admit defeat 🙂
Same. Call me dumb, but I've never heard of these mini-bowl attachments before. And they really seem brilliant! A standalone processor of that size wouldn't make sense, but as an attachment... I want one of those now!
@@davidkilijanski5660 he had the brand name turned to the side like they're not paying him a fee so he won't give free advertising. he's not responding either. seems kind'a weak sauce to not tell us. who cares if the company isn't sponsoring the video.
Btw, try this Brazilian garlic cream recipe: some garlic (maybe 4 to 5 gloves - is this the way Americans say? Here in Brazil we say "garlic teeth"), some whipping milk cream (or milk, something like 200ml glass, or less) and you put on the blender and go gently pouring oil (I use sunflower oil)... Also, salt and maybe some Ajinomoto (glutamato, for UMAMI)
I use mine for two weeks, after that I'm too concerned to eat it pur. Good way to use leftover mayo, just add more vinegar or lime and you have a nice salad dressing for an extra week. Of course that's all fridge time in a sealed container.
My mom lived her teenage years in USA (my grandpa was a professor at a university in Hawaii in the late 70s), so she and my grannies and uncle always were telling me that in USA was always more easy to cook, and that brazilian recipes were too damn complicated... But now, seeing all the hard work you're having, I guess that the american way is now more complicated than the Brazilian way hahahahaha.
What’s going on? This looks simple but I’ve failed thrice in a row! Tried tripling the recipe first up (stupid me) with an immersion blender. Started looking good, but ultimately made a wet, sloppy, soupy mix. Repeated using a food processor, same result despite being REALLY slow adding the oil. Third time, back to 1x recipe, with food processor, same result!! 1 egg yolk, 1 tbsp lemon juice, 1 squirt of Dijon, 1 cup of olive oil… help?
My recipe (no measures though, just eyeball it). 1 egg yoke spoon of yellow mustard some lemon juice smaller dash of Worcestershire Sauce same dash as above of wheskey half of fried garlic (or 1/3 if it's too big) in olive oil (no immersion) the olive oil you fried the garlic Parsley Salt and Pepper mix using a mixer with all ingredientes in the container, mix it pouring corn oil as slow as you can until reach the consistence you desire.
in my country the fastfood chains(Dunkin', kfc jollibee etc)use a higher quality mayo you can't buy in stores. I know this because I tried to copy exactly a dunkin' donuts ham sandwich but it didn't taste right. that's when I knew. the most decent store bought options are made by unilever and kraft and I hate those. even the imported ones like heinz and the japanese kewpie are crap. restaurant quality bread crumbs are also not sold in stores here same in the us but I digress.
This is from a year ago so I hope he's learned how to edit his videos better because this could have been like a 5 minute video without all the extra talking. Had to constantly skip through it.
Using a large glass jar will help you peel the garlic as it's not flexible as a plastic container is! The travel length and the speed get more energy to the cloves hitting the hard surface of the glass jar, it's just common sense!
next time you shake the garlic up, use a mason jar. The plastic gives too much. I use this method all the time it beats the hell out of peeling each individual clove of garlic.
