Chef, the love, care, and passion you have is ...amazing. You inspire us with your love of cooking, your passion for *quality* ingredients and a feeling of having *FUN* while cooking. Your videos are inspirational, fun, humorous and that right amount of NERD factor for the science and chemistry of cooking too. Hope you and your crew and your family are well during these trying times. Keep it up man! You are truly one of the GREATS out there. Like Bob Ross was to painting or Norm Abrams to woodworking...My friend, you rock!!
Me, I like his personality. He could've been talking about something else , I'd love it all the same. Its like a theatre for me, one guy, soliloquizing. He constantly promises to make a moose. I've never seen anyone make a moose yet!
My wife wanted me to run to the grocery store for mayo to make chicken salad. I live in the sticks 14 miles from the nearest store. I told her I'd make my own, took it up a notch with your aioli recipe then thought what the heck I'll make the remoulade. Best chicken salad ever!
Cooking while in a wheelchair is very challenging but love to cook so I make it work , you make Cooking so simple for anyone wanting to learn so thank you for that. So many great chefs out there but have to put you on the top shelf because you teach the basics so well and makes it fun to learn . I would have loved to ha e been a student at your Cooking school.
@@corinnakern its because they use all kind of emulsifying agents in order to be able to introduce more oil and water so the ratio oil - egg is pushed way beyond the limits JP explained in the video above. Since the oil they use is mostly colourless and in emulsion with water it appears white, it appears whiter than actual mayonaise (the low egg content helps too, of course). Of course they do it because eggs are the most expensive ingredient, oil is cheaper and water costs nothing.
My Mom used to take a can of evaporated milk, salt, pepper, celery seed, yellow mustard & one whole egg. Bring it to a boil, then simmer til it thicken up. She always used this on potato salad. I didn't realize that she was making a form of mayonnaise. LOL. I love all the things I'm learning from you. GOD BLESS YOU. 🙏❤️ From Missouri
Thank you Danke Merci Chef! You inspire me every day to do things I haven't created in a while, and to learn and try so many new creations! Greetings from Austria 🇦🇹
In my view, comparing home-made mayonnaise with the retail product is like comparing apples and oranges. They are two totally different products, and both have their place. I love this recipe and I like that I can adjust it according to my taste. Thanks for posting.
When making potato salad tonight I realized that I was out of mayonnaise. Soooo, Chef Jean Pierre to the rescue with his mayo recipe. It is fantastic and just like he says in his video, I won’t be buying that Hellman’s anymore. Thank you Chef.
Hellmann's sure is not the same since they changed the oil or the process a few years back. It no longer "cracks" in the jar and is just an oily mess in my opinion these days. Home made is the only way to go now. Question: Should I be using pasteurized eggs for safety?
I tryed this mayonaise with the 18 yr old balsamico and i can tell you this much about it, if you have a love for food you can not put crap in there, if you like crap than save yourself the time and buy it at the store. But that is 1e class quality Pffiieeuww its fenomenal and a must have to make THE mayonaise.." I wisk the mayo by hand i like it better that way but Now people ask me if i go to the gym that often i make it !! Like all of your food chef its not only good for the mouth but even better for the soul ❤
I found a fermented mayo recipe online. Do whatever mayo recipe, add whey, let ferment a few hours. It keeps much longer in the fridge. I’m still messing with the recipe. Homemade ketchup is similar. The whey doesn’t seem to alter the flavor. I definitely need more salt and garlic! Remoulade is great with fried oysters. I’d love to see your version. Actually, a vid on frying would be great. My fried rarely turns out well. Not sure yet what I’m doing wrong. Thanks! Always more to learn, and I appreciate you!
Hello again JP. I was wondering if you could demonstrate making your mayonnaise in a food processor PLEASE. AND it would be great if you could do some salad recipes. Love watching as always and making Chocolate Mousse in the morning.
Emoogin (emulsion )- that is even better than onjon ! We love your charming accent, dear chef Jean Pierre ! I add a pinch of sugar to my mayo ! Barbara.
I come back as your seafood cakes are a frozen staple after 5 years,how the family wants them on brioche buns,finding again Jean-Pierre my goto the sauce,long live how much fun.
Wonderful Chef ! I have made many variations with blender , you know...LOL SO NOW ,I HAVE TO MAKE IT FROM SCRATCH...thanks I think...I will do so just for the skill...
I would LOVE to spend a day in the kitchen with Jean-Pierre drinking and cooking. I imagine he would be a riot half in the bag and making up yummy stuff.
Bro, you are cracking me up with your comments on 'that Helmet crap' you get in the grocery store. lol You made me laugh and you taught me a lot. Thank you so much! God bless you!
Thank you so much for your videos, I tried making my own mayo tonight. It was just for practice and I am pleased with my effort. Next time will be perfect
Ramsey shows us how to make it with a mixer . Chef Jean shows us how to make it with a whisk … wrap yer head around that one… oh yea !! Did I mention I don’t have a mixer ?
I never realized that you could make your own mayonnaise until about 20 or 30 years ago when I was watching a PBS show, Great Chefs of New Orleans. The French chef insisted that the the stuff in the store not be used and it was certainly educational Also, the Great Chefs series had nice background music by Charlie Byrd. I miss that show.
I would love a video for a garlic aioli sauce/dressing to use as a 🥗 salad dressing, or on a fat roast beef 🥪 sandwich, or even added to pasta for a yummi pasta salad. O.M.G what about adding it to a potato salad? The possibilities are endless. A ham & turkey, swiss wrap with fresh tomato & shredded lettuce. All wrapped up in either a large tortilla or flat bread. My brain is going into over drive. It's 3:30am and this woke me up! Is it bad when you dream of food you can actually taste the food you are dreaming of?
RU-vid controls all that. The channel and advertisers don’t seem to have much say. I think. Besides... why buy a master class when we have this :) and Jacque Pepin’s 3 hour cooking basics is a huge amount of information. I’m not even new to cooking and love watching these :)
😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂 I'm dying here. Chef Jean Pierre roasting the hell out of all of us. I swear I was gonna use the hotdog mustard because it's easy to find around here... 😂🤣🤣😆😂😂 17 years 😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂😂🤣🤣😆😂😂 OMG it's like watching stand up comedy. I love him.
thanks Chef.. mayonnaise will turn white once you add in lemon juice or vinegar. it helps cook the raw eggs and preserve your homemade mayonnaise a little bit longer.
I was watching that and wondering about putting that on grilled fish (salmon or white), and wa-la! you said it. You have your own folder on my book marks, how's that!
