How to Make Mayonnaise | Kenji's Cooking Show
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- Опубліковано 30 бер 2021
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Here's a written description of how this recipe works, along with the written recipe: www.seriouseats.com/2016/08/v...
Here's the link to the Tuna Melt: • The Tuna Melt | Kenji'... - Навчання та стиль
Two video drops simultaneously. Which one to watch first?!?
Here's the tuna melt I made with this homemade mayo: ua-cam.com/video/CfnlQFTmbsY/v-deo.html
The shorter one
Why would you do something like this to us?
I was watching the biscuit and gravy video when these dropped, and was too distracted to click on the tuna melt notification, haha!
Thank you!
Yum!!! Question: Are you happy with your stick/immersion blender? Is it a Breville? I’m considering buying one & am overwhelmed by the choices.
kenji blessing the feed with 2 vids
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?
do you use raw eggs, and is it safe?
@@QuoiceTv salmonella has pretty much been eliminated from raw eggs in the US, and this recipe lasts 2 months by itself
@Daniel Storll you are absolutely correct! Been making homemade Mayo for close to 30 years.
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.
Chef John only pulses the mixture, Kenji shows no fear and just goes full throttle on it until it's mayo
Video dropped right as I'm about to polish off the rest of my store-bought mayo jar. The universe must be telling me something.
Disgusting, no not you the store mayonaisse taste funny to me
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.
My girlfriend thinks I have an addiction towards Mayo! I’ll prove her wrong by making it.
hahah cute
Awww also atleast you have a girlfriend
That will show her.
smort
I see no problems in this plan.
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.
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!!
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
@@senormoll The only ingredient you will not find in a tzatziki recipes is the egg in the mayo, trust me it will be the best tzatziki you ever taste.
@@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...
@@notomatoesbbq btw I will be trying it eventually! lol I think we just disagree on whether it can be called tzatziki
@@notomatoesbbq Doesn’t ranch have dill in it?
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.
Was that 2 vids in under a minute?! Tuna melt and mayonnaise?! Legend
I love this guy! So talented…so humble…so fun to watch. Ty Kenji!
wow that part about blender needing to start beneath the oil based liquid is fascinating to me
I really love the added alternate angles provided in this video
So not only is Kenji an amazing chef, he is also a musical instrument craftsman!
Just tried this and it’s going to be a regular in the kitchen from now on. Thanks Kenji!
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.
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!!!
I saw your video, and 5 minutes later I made the best Mayonnaise I have ever tasted in my life thus far. Thank you.
Thanks for being so informative. I enjoy the details on how things work!
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 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!
that explanation, starting the blender at the bottom where water based stuff is, was pure genious. Now I understand why my mayo didnt work out.
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!
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.
I've always wanted to know how to make mayo! Thanks so much for making the video!
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.
I made this with THE cheapest immersion blender, it still worked like a champ and turned out perfect. Thanks ken-dog!
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 👍🙏💞
Love the mix-matched socks Kenji!👍🏽
I've been waiting for this
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.
I was just about to look for a mayo recipe when you posted this, thanks!
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’ve made this a few times now - so easy! Used avocado oil. Never going back - thanks Kenji!
Just made it, it turned out great! Thank you!
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.
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
He has a section on that in his book The Food Lab!
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.
I always feel like such a boss when I make fresh mayo and I'm not even sure why because it's so easy to do with this method!
Now that I've watched all of kenji's videos I am hungry for more content :(
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.
Thank you for this explanation.
i waited so long for this
Just made this and put it on my burgers. Super easy and taste great! Thanks Kenji!
Jesus Christ! 2 Kenji videos in one day! Thanks sir
Omg!! Mayo!! I never knew hot to make it until now. Thanks, master chefferton
Just made this and will never need to use store bought again. So quick and easy and tastes soo much better
Thank you, Kenji. I just made this and it is delicious!
2 videos within 1 minute? Are we in paradise???
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
Nice video!
Make this all the time, especially with lime for elotes. Few summertime treats are better!
I just got an immersion blender so this video came at the perfect time!!
You can use a very similar technique to make hollandaise sauce. Its almost too easy given how calorie heavy and delicious it is.
hope it's not a low watt version.
700 Watts epic.
and a speed control helpful but not needed
My choice was Kenwood
@@mgkleym yes, I thought of that too! thank you :)
@@BlueJazzBoyNZ Mine is 500W from Nxone.. I used it once so far to puree soup but I will look yours up, thank you!
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.
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?
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.
Garlic and mustard have mucilage that basic at just adds viscosity which makes emulsifying easier.
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!
I need that powerful immersion blender! Wow!
I remember the faff that making majo was. This is brilliant!
Loving the new camera angle!
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.
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 love the salt box!!
just made this its great thanks kenji
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!
Nik Sharma has a good trick for removing the bitterness from olive oil if you're going to blend it. It's a cool process!
THE LEGENDARY DOUBLE POST
Thanks! I finally got around to trying this out and I'm kicking myself in the ass for procrastinating.
Oh my gosh; I have to try this flavour
Great vid! I noticed the mayonnaise has sort of a metallic taste the next day. Any thoughts on how to prevent this?
I always add a pinch of Garam Marsala, and sometimes I add an anchovy with a little of the oil it’s packed in.
What immersion blender do you recommend? I've gone through...3 immersion blenders over a couple years. I'm looking at the Bamix. Any reason not to go that direction?
Even though I've seen this before (your presentation at Google), this was so awesome to see in your POV/close-up setup. Thank you!
He did a presentation about mayo at Google?
@@JohnDoe-xo2yf ua-cam.com/video/Lk_IKBPkGSg/v-deo.html
@@cellobarney wow thx!
When you see Jedi Master of food is when you begin your journey, thanks kenji
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.
So whats the difference between using one whole egg like shown here and 2 egg yolks like it's says in The Food Lab book? We've been following the book with the 2 egg yolks with pretty good results.
Also, we end up pasteurizing our eggs in a sous vide first out of pure precaution. Does the lemon juice or vinegar negate the need to pasturize for safety?
I love watching your videos, I think you should have a cooking show on TV
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.
This video comes in handy because I don't like comercial mayo brands but wheneve I try a homemade one I like it.
I've used this method for quite a while now, after seeing it on SeriousEats. Works great! I am curious... what if I only want to use yolks, no whites? How many yolks should I use in place of one whole egg?
I added some dill pickle, garlic pickle and some raw garlic. It turned out sooooooo good. Like its soo good
I used avocado oil with 2 eggs to hold it as it wouldn't form with 1. All room temp ingredients.
Kenji, What container are you using in this video? I have the same immersion blender and have been looking for one that is a good fit.
If you really want it to taste store bought, just go buy it at the store. Love it.
I was looking this up last week and said I wish Kenji made a video. 🤣
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:))
Well as you practice you can control the size of your pinch so if it needs a little you add a little if it needs a lot you add a lot.
@@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:))
Just bought your book! Can't wait to unveI the secrets to the kitchen!
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
first time I saw an ingredient here thats also available in Europe, the Maille mustard is nice
This man is a god of food.
How much will the mayonnaise last with vinegar, instead of lemmon juice? Also, any other tips on preserving the mayo? Like storage and type of container.
I've been successfully using this technique for awhile now, ever since I learned it from one of your videos from your pre-YT days. It works great - thank you! I have one question: you noted that you can easily thin out the mayo by adding a little water at the end; do you know of a way to thicken it up a bit if you prefer it on the thicker side? It comes out perfect 90% of the time, but I've wanted to adjust a few times and wasn't sure what to do.
More oil.
@@JKenjiLopezAlt ty!
FWIW not all immersion blenders / containers will work with this method. The blades etc need to be under the water level, like Kenji mentioned, and the container needs to just fit. Mine (a Krups) doesn't work like this, as the blades are higher up in the housing.
Will adding vinegar instead of water break it down or will it be the same consistency result as with water
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.
You're also being a little more environmentally friendly by skipping the single use plastics!
Also Italian and also refuse to eat tomato chunks; there's are dozens of us, dozens!
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.
Kenji with two different socks is Quarantine Goals
Kenji can you please also show us how to make Toum?
Serious eats has a vid on it already.