Відео

Great video, xanthan gum isn’t fat soluble so you could skip adding it into hot oil good sir and use an immersion blender to blend it in before you monte the sauce to finish🤙🏻🤙🏻

Can I use a handheld blender?

Trying it out right now! I have 6 Mason jars, 2 Starbucks French roast, 2 medium roast (mixed remnants), 1 medium light roasted Costa Rica Geisha, and one Red Rooster Raven (my favorite coffee period).

How do make a jar of..that many egg yolks and looks only enough spread for one sandwhich..i mean looks good..but i want make large jar ..

Thank you for posting this!! Looking forward to making it.

I used these ingredients, but in a food processor. Nearly Instant delicious mayonnaise

5:33 the mustard looks like a person sitting with their legs up.

Thank you for this :)

man just put everything in a blender and voila!

Increments for those of you who tried and supposedly failed. 😊

Put a spoon in the bag as a weight to keep them submerged

The written recipe says to use 1/3 of a tablespoon of vinegar and lemon juice but in the video at 4:54 you say to use one tablespoon. Which is correct?

Can store that kind of maiyonnaise for how long ?

1/3 Tablespoon? You mean a teaspoon?

Good information that is awkwardly presented.

Where’s his ears?

So by using boiled eggs is that kind of like pasteurization? So the mayo will last longer in the fridge? Thanks for the vid!

I Am Looking Forward To Try Your Mayonnaise. I Like That The Yolks Are Cooked Rather Than Raw. Thank You For Sharing Your Recipe With Us. Which Mayonnaise Methods Do You Prefer To Eat? Mayonnaise With Raw Yolks Or Hard Boiled Eggs Yolks. Are Their Drastic Tastes Between The Raw & Cooked Methods? Thank You & God Bless You For Sharing Your Knowledge With Us ❤

I have a question! Does this eel sauce taste like the kind from the restaurants? Thanks for the recipe!!!

if i got this right. he only dry brined the chicken with salt then put butter after frying and then put the spice bleend?

Thank-you 😊

Can you also use blender?

I wonder how this would work with bacon fat. 🤔 I want to make my own carnivore mayo but raw eggs gross me out. 🤢

Finally no raw eggs

Thank you SO MUCH! I made mayo with hard boiled eggs recently but used the whole egg in the food processor. The texture remained grainy. Looking forward to trying this soon.

Please post a complete recipe under the transcript including the amount of xanthum gum -Thank you

Keyo find - thanks 🙏

He made enough for one sandwich 🥪 I cant stop laughing 😆 😂

Could this be done with dried egg yolk powder?

Hi great channel

Back in the day, my grandmother made mayonnaise in a cereal bowl with a table fork using hard boiled egg yolk, white vinegar, yellow mustard and salad oil. And a lot of patience. It was magic. And delicious.

can i do it without mustard?

Watched the video in entirety. I have a steam oven. I figure I can pasteurise my eggs in steam , set the temperature to 60C ( 140F ) , set length of time , right ? That would be easy 😊

Very good........I did not know you could do this. What is the shelf life of this.?

Can't wait to try this. Great video btw. 😊

It would be interesting to make a béchamel the same way or even a tomato sauce for an entirely xanthan gummed lasagne??

Sorry, it looks like crap! let me explain (# not a troll) i think he should have used a bit more oil you want pointy bits to stick up when removing the wisk and they must stay up his was way too thin. second use a stick blender that high-chefs nonsense with whisks it's just not necessary if you step into a professional restaurant kitchen they use machines why?... money!! It's quicker folks! chefs with whisks that's for TV! or UA-cam in the restaurant a big machine does the job in seconds! also, his use of olive oil is probably why you don't see him taste it because it will taste like bitter crap! use a light taste or tasteless oil, and then you taste the emulsion instead of bitter olives! (I made EV olive oil mayo... it's bad!) that said when done right this could be the perfect base for egg salads instead of the 2 yolks use 4 add the usual ingredients and a mild-tasting oil and mix you will have an extra thick mayo add this and regular made mayo to the salad and it will be fab!!

I steam mine and it tastes exactly like costco

What is the taste like compared to using raw egg?

Will definitely try this method✔️

Sauce recipe looks yummm!

So many things went wrong first of all you dice the onion and garlic not puree and you fry them in the oil not blend them in you use chianti not pinot noir you dont mash the basil you simmer it you dont blend your tomatoes you mash them with a potato masher this is only the start try this next time

How long have you been a homosexual?

Complicated

What is this sorcery

12 minutes. Thanks for the 3 minutes worth if info ridiculously stretched.

Wouldn't it be better to dehydrate your egg then powder them

I totally understand why you did not show the entire emulsification process just using a whisk. It is tedius and easy to get wrong. Why in the word not use a blender or emersion blender? And why not simply pastuerize your eggs at home? It is quick and easy.

hi chef thanks for that, question here. How high can you take the sauce. I am thinking of using it for ravioli sauce.

I did not have luck with this. Very sad since I was excited to make mayo. I did notice in the video that you used an entire tablespoon for the vinegar and lemon juice, but in the description, the recipe lists 1/3 tbs (equal to 1 tsp). Which one is correct?