Donate to No Kid Hungry: p2p.onecause.c... Here's a written description of how this recipe works, along with the written recipe: www.seriouseat... Here's the link to the Tuna Melt: • The Tuna Melt | Kenji'...
Two video drops simultaneously. Which one to watch first?!? Here's the tuna melt I made with this homemade mayo: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CfnlQFTmbsY.html
Notes from a person who makes this mayonnaise in their house a lot: while the lemon flavor decreases after two weeks, the mayonnaise by no means goes bad after two weeks. I make a large batch that usually lasts about two months in my house. Second as a fun fact, the reason cold things can’t be tasted as much has to do with the volatile aromatic compounds. Hot things deliver steam two your nasal and retro nasal glands more effectively than cold things and the majority of flavor comes through our olfactory system.
I've heard homemade mayo doesn't last very long in the fridge unless it's fermented.. do you ferment yours in order to have it last 2 months or is the one from the video good for that long?
To me it's always the whole egg version that makes the mayo taste off like 2-3 weeks later. But if I use only the yolk and no other unprocessed ingredients (raw garlic, fresh herbs etc.) the mayo is good for 2 months easily, not that it usually last that long.
When you put this method out on serious eats back in the day, it changed my cooking game. I make all sorts of different spreads, sauces, and dips using this trick. Glad to see it hasn't changed and still kicks ass! Glad to see it getting shared again too!!
Shout out to my son-in-law who recommended Kenji, thanks Mike. Found a new favorite chef to follow. Food Wishes used to be my go to. I appreciate how Kenji links the recipes for easy access. Like how he credits people who inspire his recipes.
I choose and do 1 stuff from this channel every sunday. It´s a lifesaver. We go trough all the videos choossing what to do, then we have the hunt for the right ingredients in amisdt a full lockdown... It has become our time, me and my save, We get slightly drunk, listen to music and cook some stuff. It´s the Kenji hour. Thanks a lot, mate.
Just made this for the first time after finally buying a hand blender. Holy crap. This is a big change in my house. You can make it in a matter of minutes. In fact, it took me 10 minutes total, to unpack the blender, put the ingredients in blend, and clean up/put away. I'm gobsmacked.
Pro Tip: This Garlic Mayo is the BEST base for Ranch Dressing (Using Kenji's Ranch recipe of course) and that Ranch Dressing is the BEST base for Tzatziki you will ever have if you add a bunch of thinly sliced cucumbers and thin it out just a tiny bit with some buttermilk or yogurt.
Ranch-based tzatziki? I'm not out to yuck anyone's yum but that sounds like it wouldn't really taste anything like tzatziki. Maybe "tzatziki-flavored ranch", which honestly does sound pretty good on like a gyro or something lol
@@notomatoesbbq Maybe it varies regionally? I’ve never had tzatziki with onion in it, much less onion powder. And yeah the egg (and oil) are kind of important parts! lol I mean have a spoonful of mayo (even kenji’s mayo) and then a spoonful of greek yogurt and tell me they’re even remotely similar in flavor...
Very well explained tutorial. On a side note, I worked out if you do split your emulsion, you can rest the vessel in the fridge (an hour or a few) until it naturally separates back to oil on top, and you get another chance at saving it.
It worked! (I tried making mayo 30 years ago and failed, so I never tried again until today.) We were completely out of store-bought so you saved me a trip to the store. I made tuna wraps too (my bread isn't baked yet.) Thanks a bunch!!!
Kenji, though we've still yet to meet, I consider you to be one of my greatest cooking mentors. Thank you for all your knowledge and the time you take to make these amazing videos. I continuously learn so much from you. LOVE YOU!
The immersion blender really has been a life saver. I've done the homemade mayo a few times now, and it's better than store bought by a mile. In fact, I'm gonna try making immersion blender Hollandaise this weekend.
I work with a literacy and book access program for elementary students and our staff and students have loved your book! So I was so happy to recognize your name on the video while looking to make homemade mayo for the first time. I read a blog post of yours with this recipe and my mayo did not emulsify the first time :( but I'm going to try again, the video as a visual aid will be so helpful. Thanks for all you do for cooks and kids!
OMG, I just made chipotle mayo the way you explained. I used apple coder vinegar put Chipotle smoked pepper and pinch of cayenne boom... it came out so delicious!! No more buying mayo...yeh.. thanks a lot..love the way you explained 👍🙏💞
Hi Kenji! One reason you might want it to taste store bought but still want to make it at home, is to be able to swap it out for an oil that you perceive to be healthier. You are the best, thank you!
Dude, you are an inspiration! Please do an episode on how you manage the fridge, where you put certain foods, etc. And what kind of essentials you keep on hand (like homemade Mayo), etc
I do mayonnaise in this same style, but I often do lime+black pepper or even some of the liquid from homemade sauerkraut+ a splash of apple cider vinegar.
This is exactly how I’ve been making it for the last two years. It always comes out perfectly. I never buy it anymore. Also, it has the best flavor if you want to use it as a base for any other sauces or dressings.
Thank you for explaining all the way down to the molecular level, I really appreciate that. Can't wait to try this recipe!! I'm going to make a homemade Cubano with the mayo on the sandwich. Yummm.
If you have a good chili oil lying around, throw a few dashes in for some great chili flavored mayo! I don't know if emulsifying it from the start actually makes it better than just mixing it into regular mayo but I like to think that it does.
out of all the cooking shows on youtube i've learnt one thing for sure: taste for seasoning means that you taste, always add a pinch of salt, and after that, it's always perfect (I'm only joking, I love your videos:))
@@JKenjiLopezAlt I honestly didn't know that. I can't see that from a video, so the amateur that I am thought that it was just something chefs do to make it look interesting haha. (Never expected a reply from you btw, made my day:))
I’ve been using your mayo recipe on Serious Eats since November! Thanks Kenji! I’ve been experimenting, and iterating, and I have landed on something I really like.
I've been aware of this technique for years but this is the first time I've seen such a technical explanation on the emulsifying and movement of the blender. My understanding is that garlic and mustard also have binding properties to help with the emulsion. Personal favorite acid to use is malt vinegar. That and Toum I can't keep in the house, I could eat truck loads of fries with them.
Did this and the tuna melt. Definitely different to store bought but I'm a fan! I'll put it on burgers on Saturday. I always get that raw garlic taste whenever I use it in these things unfortunately but the lemon and salt with the correct proportion of oil sort of mellowed it out. Delicious.
Kenji's mayo version is the best I saw, and it works really well, I used to beaten the egg with vinegar first like most mayo recipes online then immersion blend goes in, I always got the loose soupy texture, 囧
I always make mayo exactly like this and ive never had it fail, i didnt know that it was an established method i just thought its my own thing lol. One thing tho , it might just be me but tasting it right after its done, it kinda has that slightly metalicky taste and smell but after an hour in the fridge its completely normal.
First time I see someone pouring the oil all at once and not slowly. Pretty cool to see it works. Another cooking myth set in stone challenged by Kenji.
I just got an immersion blender because my hub is italian and we eat a fuck ton of tomato sauce (but he refuses to eat tomato chunks, just leaves them all over the plate and breaks my heart). This is perfect timing because my next "goal" in the kitchen is weaning myself off store-bought condiments. Not that they are bad cuz I have literally never even tasted a homemade mayo, I just like the idea of less waste and having one less "item" I have to keep stocked in the pantry. I always have the ingredients on hand.
That is how I make my mayo, but do use the vinegar. I'm going to try it with lemon next time. I haven't purchased mayo in years!! Love the home made and I can make any flavor I want, which is usually just with a small clove of garlic. The best part is, if you happen to run out of may, just when you need some - two minutes later you have a whole new jar!!!
I wonder who first came up with this. Cudos. I saw Ramsay do it years ago so it's been around. I use avocado oil and a little olive oil (I never taste bitterness, but Kenji knows best) for the full health benefits and stone ground mustard for salads, etc. Kenji's a great instructor. Crate & Barrell has those tall cups with lids that fit the inversion blender perfectly. Interestingly, I had an inversion blender from 1984 that broke--it worked best with mayo. The new ones need a little tweaking as you go. You can make great hollandaise with an inversion blender.
I use rice wine vinegar and yuzu in my mayo, basically 25% yuzu and 75% rice wine vinegar, I've never actually measured, I just add to taste. The yuzu has such a strong flavor that you definitely wanna go slightly less than lemon juice. I also add MSG and onion powder but that's just me. If I have it I will make fried crispy leeks and save the oil and use the leek oil for mayo and omit the omit the onion powder
If your olive oil is too bitter, there is a way to mellow it out. Mix well (or blend) a liter of oil with a liter of boiling water. Then set aside to let it separate and scoop off the oil. It will now be butter smooth. Discard the water which will have turned white and be very bitter.
The point about stick blending and bitterness is interesting, but I would argue as well that emulsions, however made, *always* amplify the flavors of oils, and some olive oils simply become too strong in a mayonnaise.
My first mayonnaise I made was with extra virgin olive oil, which gave it a very strong aftertaste. Not that it was very bad, just overpowering in a sense. I will probably use a more neutral oil for next time
I recently watched a deleted scene from Breaking Bad in which Walter White made mayonaise as a science project. I can't help but think this is connected.
It is expensive for now... but the cleanest oil that is 93% Monounsaturated fat... and contains no phytotoxins... is cultured oil... produced by bacteria... not extracted from plants.
I made the tuna melt with pickles and homemade mayo. Was fantastic. One thing was that I used three grillo dill spears in the tuna. I really couldn't taste the pickles. That was surprising since on their own the pickles are rather tangy. I wonder if there is some kind of reaction going on to cancel the pickle taste. Just FYI. Next time I will use more pickles and see what happens!
I’ve always loved this technique. But caution - it does NOT work in a quart container or a standard mason jar. You will end up making a vinaigrette. It DOES work in a wide mouth mason jar which actually has tighter fit for the blender at the bottom.
Yeah... I tried making mayo for the first time with EVOO... tried rescuing it with garlic but that didn't save it - I had to throw it out it was SO bitter. I don't use olive oil that much these days (mainly use ghee and coconut oil) so I'd almost forgotten what it tastes like - now I remember. Next time I'll use a more neutral oil.
I'd love to see a version without the immersion blender. I'm limited to a regular hand mixer and am on my 4th attempt and am getting closer, but would love for you to demonstrate if you could. Most videos online seem to use the immersion blender method. Specifically how to recover it from mistakes such as it's too thin when all ingredients are added, why it seems like it's not fully emulsified and appears bubbly, etc. If there's a good reference for this then I'd love to hear it also.
@@kjdude8765 Thanks, appreciate the reply. I just watched Weismann make it for a burger, and Babish for the Broodwich (immersion method). I've seen people do it this way, I'm hoping for something that's less 'edited for camera and everything went great' and more if it's starting to break you can fix it by ___, or if it's too thin but looks homogenous you can add ___ and keep mixing. May just not be exciting enough for a video? In this video for example, he added water to thin it. But I read somewhere that you add hot water and it'll thicken it up, which I've tried and it worked. So why does the heat make it thicken and colder thin it. Insert confused Jackie Chan meme. I've watched the Kenji Google Talk on immersions too, but before jumping in to making mayo so maybe I'll give that another go and hope I catch something I previously missed.
This was a very different approach to the ones I've seen and I love your explanation as to why you do what you do! Very nice video! Almost every recipe I've seen online only uses egg yolk and discard the egg whites, is there a specific reason why you use egg whites too?
Found this video while in an Airbnb and forgot to buy mayo, but wanted to marinade some chicken thighs for dinner tonight. Didn’t turn out as nice in a nutir-bullet but it works beautiful anyway. Subscribed!