Home-made Mayo is one of those indescribable culinary pleasures. If you have a stick blender or regular blender, you CAN make your own mayo! So much cheaper, AND way more delicious, you must give this a try.
And don’t forget to add Communist Anti-America Chef John’s garbage who hates the President of The United States. This bastard should be rotting in Siberia.
I started with 2 egg yolk plus 1 tspof dijon mustard and oil at very low speed wisk. It was great and I added 1 cup of oil drop by drop and it was great thick mayo. But then I added 1 tbsp of White distilled vinegar that when it kind of split and become watery. Any suggestions!
I could NEVER make mayonnaise UNTIL this video. Honestly. This is a great never-fail technique! I thank you so much! I think that the secret magic key to this being a never-fail is the base diameter of the cup matching the tip of the blender. Thank you again.
I've tried several mayo recipes with varying degrees of success. All of them admonished against adding the oil too quickly, so despite my trust of Chef John, I was apprehensive about this method. He has once again proved himself to be a culinary hero. Thank you, Chef John!
hai.. i have a problem… i make it with blender…it work. but when i put it in frigh and take it out to room temperature it [email protected] iven if i put it on a hot burger ..it melt like [email protected]…why is that
hai.. i have a problem… i make it with blender…it work. but when i put it in frigh and take it out to room temperature it [email protected] iven if i put it on a hot burger ..it melt like [email protected]…why is that
I tried this technique THREE times and it kept breaking. Finally, I used only one cup of total oil and it was better but still not great. Maybe I need another egg yolk?
31 Comments
wtf
my is still watery
after 3 min of mixing
???!?!?!
Just curious, how long will this last in the fridge? One week? Two?
Easy and excellent consistency. I did use a little more mustard for my taste.
This works EVERY time. I tried a couple of recipes from other places but they failed. Came out runny…I'll never cheat on you again!!!
Man… Twelve years, that's old.
Check out the recipe: https://www.allrecipes.com/Recipe/237828/Chef-Johns-Homemade-Mayonnaise/
And don’t forget to add Communist Anti-America Chef John’s garbage who hates the President of The United States.
This bastard should be rotting in Siberia.
Holy Cow this is old AF LOL. What a pleasure to watch !! Thanks for the link with updated version….
Old school Chef John.
Down with the mayonnaise monopoly!
Ugh. Sugar? Canola oil? The whole point of making mayonnaise at home instead of buying it is to avoid unnecessary sugars and dubious oils.
Vintage Chef John!
could you do that with an hollandaise or you need to «cook» the egg with the «bain marie»?
Feels so strange without the piano bg music
I tried this 3 times, making sure the oil did not get incorporated too fast each time, and it always turned out liquidy.
I started with 2 egg yolk plus 1 tspof dijon mustard and oil at very low speed wisk. It was great and I added 1 cup of oil drop by drop and it was great thick mayo. But then I added 1 tbsp of White distilled vinegar that when it kind of split and become watery. Any suggestions!
I could NEVER make mayonnaise UNTIL this video. Honestly. This is a great never-fail technique! I thank you so much! I think that the secret magic key to this being a never-fail is the base diameter of the cup matching the tip of the blender. Thank you again.
I've tried several mayo recipes with varying degrees of success. All of them admonished against adding the oil too quickly, so despite my trust of Chef John, I was apprehensive about this method. He has once again proved himself to be a culinary hero. Thank you, Chef John!
👍 thank you
For more of the mayo content that you like… 😏 https://www.youtube.com/watch?v=ieah4V3gOCw
8
Very very helpful sir.
Wow.
how about eating fresh homemade mayo with fresh homemade bread?
Voice is so different lol. He’s really gotten good
I think this is the oldest video I've ever seen on YouTube.. 😊
Please re-make for posterity
Cool technique – I usually drizzle the oil in, will try it this way though
hai.. i have a problem…
i make it with blender…it work. but when i put it in frigh and take it out to room temperature it [email protected] iven if i put it on a hot burger ..it melt like [email protected]…why is that
hai.. i have a problem…
i make it with blender…it work. but when i put it in frigh and take it out to room temperature it [email protected] iven if i put it on a hot burger ..it melt like [email protected]…why is that
13 years old, from this comment. It was so interesting to see the seedling of the chef john I have come to know and love.
I tried this technique THREE times and it kept breaking. Finally, I used only one cup of total oil and it was better but still not great. Maybe I need another egg yolk?