The Best Mayo is Always Homemade
Вставка
- Опубліковано 21 гру 2023
- Babish shares how he makes the perfect mayonnaise at home.
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. apps.apple.com/app/apple-stor...
Still haven’t subscribed to Epicurious on UA-cam? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. - Розваги
finally Vsauce actually making a sauce
W
😂
😭
Goated comment
I know it's not MDS, but I can see why you're writing this...
Never realized how much oil is in mayo
That’s why it’s not healthy lmao. Everything else in there is fine.
@@saiid353 oil is actually pretty healthy in moderation, but pizza-oil aka grease on the other hand is not.
@@elijahberg3606tbf, mayo is very commonly served with extremely oily/deep fried stuff as well, so you don't really consume a healthy amount of oil
It's basically 80% oil at least
Basically pure oil
Didn’t know you could use simple house items to make an instrument
Underrated 😂😂😂
New Spongebob fans didn't get this one
No Patrick...@@dadonezirovic9227
😂😂😂
Works for horseradish too!
Me: thats a lotta oil
Everyone: wow vsauce
Remove the blender first, the oil actually not that much.
@@SetuwoKecik the ratio between the eggs and the oil still makes it a lot of oil
I’ve never really noticed how much babish does look like vsauce
@@SetuwoKecik2 cups of oils is a lot, maybe 80% of mayonaise. Ya kan
Best part is, that the short under this one is a vsauce clip for me
Why is Vsauce teaching me how to make mayo?
This is another channel, not Vsauce.
@@omarinovnah I’m pretty sure this is vsauce
Babish y’all… not V.
@omarinov it's so obviously Vsauce. It's a bald guy talking about the science of sauce. How do you not see it?
Hes bringing the sauce
I literally made homemade mayo for the first time and immediately afterwards i found this video 😂
How was it tho??
I make homemade mayo whenever I see your mom.
@@racelox 🪔
They’re listening
They must might be watching
So Vsauce is finally sane im happy for him
So that's the sauce in vsauce
It’s babish…
I remember in culinary school we had to make mayo by hand with a whisk. It's a rite of passage to develop your mixing elbow
The mustard also acts as an emulsifier to help keep the mayo stable after time
The egg yolks themselves are a very powerful emulsifier.
That’s the wildest way I’ve ever seen anyone emulsify something
No need for slower emulsion unless it’s being hand whisked
I use this method all the time it’s soo easy and quick
Don't get out much?
this is the only way i've seen it
@@CK-cz6ml Nope, too busy running a kitchen.
Personally I use a food processor and slowly add oil until it thickens. So I go egg yoke garlic and lemon juice with salt and pepper. Put in food processor get it going then a slow steady steam of oil. I make it regularly.
He looks like if VSauce and Ryan Reynolds had a child.
THAT IS WHAT I WAS THINKING! He looks just like a bald Ryan Reynolds
With the voice of Seth macfarlane
Now i can't unsee it anymore
Wow you hit the nail on the head there.
Finally! Someone said it!
No point in buying the stuff in the jar when this homemade stuff tastes 100 times better.
Except I use Mayo like once every 3 weeks so preservatives help as opposed to making too much mayo each time I wa t like a tablespoon or 2.
@@junghunt8645 k
Kraft is something else
@@ElMuchoMontblancit doesn't make much of a difference, since raw eggs will only last for a few days, even at the best possible conditions
@@ElMuchoMontblancyou can add the same preservatives. I buy them online.
Babish is like an alternate dimension Ryan Reynolds. Not a close universe, not like a "first cousin" universe, but maybe like a Civil War Ancestor universe. And i think he should be in the next Deadpool for previously that reason.
This takes me back to my Grandma’s. Mayo on toast and a tomato if we’re lucky. Sooo many warm memories.
Really, I could listen to Andrew and Babish all day.
Thanks Kenji
The most important thing is, that oil and eggs both have the same temperature. Otherwise it does not emulsify
no, that's not true. I store eggs in the refrigerator and everything emulsifies perfectly
I use an immersion blender and cup to make perfect easy hollandaise sauce. It's magical!
It's not perfect, and it's not hollandaise if you didn't beat it with a whisk.
No way! 😂 I'm french and here we NEVER put sugar in mayonnaise. Same for this quantity of lemon. We only put yellow of eags, not the white!
bruh no one cares stfu
Yes
Dude I just made this, this is PHENOMENAL
In culinary school we had to make this by hand...with a whisk. For a gazillion times
Slowly add the oil while whisking💪😊
🥰🇳🇱
I could listen to babish/andrew all day tbh
Just made some also its better with viniger instead of lemon juice.
basically how you make a creamy balsamic vinaigrette dressing for salad.
If you're a beginner, i suggest don't pour all the oil in at once. That'll split the yolk. Add it part by part little by little. And also add some pepper.
Nah, even if you're a beginner, doing it this way in the immersion blender will not split it, with a blender this fast it doesn't matter how you add the oil, might as well just measure it beforehand
@@monny1815 'slowly pulsing your way up' is essentially doing the same thing. Gradual mixing is key, not the way you do it, necisarily.
It is what happened to him. That's why the scene is cut 😂
No, it won't split anything if made like this. You literally just saw it in the video.
I wonder if the garlic is also helping?
Crazy how nature make dat
Nature make dat? What? Are you implying it’s splooge ?
@@jwoz8517 nature works in mysterious ways
No, babish make that
@@jwoz8517what? What does 'that' have to do with splooge?
@@jwoz8517Nigga it’s just a joke
That looks awesome! I use a similar technique except I drizzle the oil in gradually. It makes a wonderful mayonnaise omg.
My nonna used to make it with a fork! No fuss ! Delicious.. !
Your Nan was a straight boss! Emulsion is one of the hardest things to do by hand. With a fork no less!
@@tc2241 hahahah she was! 🤝
Wonderful. Reminds me of my dearest late Swiss Mother In-law.
The french cuisine is unparalleled in its sauce making traditions
Trad French cuisine can be a bit
heavy in the richness department...as more cuisines and flavors have exploded in popularity, you realize that French food is not all that it's cracked up to be.
I think this recipe can be tasty, but it's absolutely not a french mayonnaise.
The way he said thick creamy mayonnaise 😂
Once you add garlic to it, it's no longer mayo, it's aoli.
Was about to say the same
No, the main difference between aioli and mayo is the oil used.
Aioli uses olive while mayo uses canola.
You also need to pound the garlic paste.
@@titan8084 except several brands already make mayo with olive oil and still call it mayo. Meanwhile there are aolis that are made without eggs, being primarily olive oil and garlic, so logically, its the addition of garlic to the dressing that makes it an aoli.
aoli does not exist, is allioli, all i oli, garlic and oil (the trad recipe has no egg at all) :D
@@infampprocon5791 correct!
If I don’t have that tool, can I still make my own mayonnaise?? Looks delicious!!😋
This is amazing!!!
Add Miso Paste or Siracha (or any hotsauce of your liking) for an exceptional new flavourful sauce ;)
It also works with a food processor and you can add less oil if you want.
Don’t listen to this guy^
@@MrMitoboss Sry to disappoint you but I've made it before. Don't listen to Babish for everything.
@@MrMitoboss lol that's how restaurants make mayo. In a food pro or kitchen aide. You can make big batches of mayo using those tools.
Agree. I make it with less oil and it's still creamy and no need for sugar.
I still have my great grandmother's mayonnaise jar. The bottom is broken out, but it fits a mason jar. The function is just a slap thingy that goes up and down. But that was its purpose.
Hey can we talk about garlic?
Do the same but i start with the eggs and oil. once it becomes thick i ad mustard vinigar garlic salt and i love to add a few leaves of parsley.
I love babish, but you can definitely do the same in a blender, just add the oil in a light stream as it blends and you're gonna get a great mayo
the primary benefit of using the hand blender in a perfectly sized container is that you don't have to carefully drizzle the oil - it takes that need for precision out of the process.
And it’s quicker
Cries in French
Haha, would you cry more if it was English Mustard instead of Dijon? :D
@@wreckedd there's no such thing as "English Mustard"
because of the white background the shine makes the top half of the head look like it’s missing
I personally add the oil while already blending but I make much larger batches.
If you are worried about raw eggs they can be cooked sous vide while remaining raw (but it is a narrow temperature window.)
For those wondering, that temp window is 130F to 132F. As you get closer to 135F it starts denaturing proteins, IE cooking. As long as you keep it to 130F for at least 2 hours, you have pasteurized eggs, perfect for mayonnaise or dropping on instant noodles.
“hey vsauce, mayo here”
HES SO REAL FOR THAT
We will never forget the mayonnaise incident babish
Whole egg? … I’ve always made it just with egg yolk, Dijon mustard and sunflower oil
Can do both ways.. the whites keep it lighter..
@@MadCityVL Real Aioli has no egg at all
Even more strange is sugar and garlic
@@ftb5786aioli??
Sunflower oil is literally poison.
Please research seed oils and why you should never consume them.
Been doing mayo all my life. In my house it was done with sherry vinegar instead of lemon. Also it's better if you use extre virgin olive oil (stronger taste, deeper yellowish even green tint to the final product). When we add garlic to it we pestle it first. It releases much more flavor than if you use the blender.
Depends in what you need or want, EVOO will give it a grassy, peppery and bitter aftertaste.
yo trad use vinager not lemon juice but is ok if you got no vinager
I made his Mayo and is very delicious.
The emulsification process isn’t really necessary, but makes it easier
mayo was one of the first things we learned how to properly make in culinary school. Pro tip, if you want your mayo to have that whiter pre packaged look, use a dash of water while blending all together. Some people like that more familiar look, but I like the eggier flavor the non water version has
The garlic and the sugar are not necessary. Eggs, vinegar/lemon juice and oil is all you need. Although, adding a little mustard does make the emulsion easier.
Necessary? Absolutely not. Tasty? Definitely.
Looks like a pro with that blender😳
I thought you were Ryan Reynolds without a hair for a second 😆
It's have short shelf life and I don't have the taste what i want and i make mayo countless of times, but my own one i use only lika a base for sauces
If you're a beginner it's best to slowly pour in the oil and not pour in all in once.
The size of the container matters little if at all I make mayo in a four cup Pyrex measuring cup and it still works.
u dont need an emulsion blender but it takes a bit more time, energy, and you have to add the oil quite slowly to keep the emulsion
The amount of oil makes me switch back to mustard and ketchup. 😂
Next time you have all three check out the calorie values: mayo has like 6 times more than ketchup and like 10 times more than mustard 😭
Ok but look how much sugar is in ketchup
@@l.a1532yeah I’m never eating mayo again
Oh no it has oil in it!!!
use avocado or olive oil
Ryan Reynolds doing side quests now 😭😭
You can use a food processor, just slowly pour the oil in as it blends.
Thanks
"now this is homemade mayonnaise... or is it.."
Mayo doesn’t seem that unhealthy.
“Two cups of oil…”
Also you can add black/white pepper
Interesting method.
Not slow drizzle, but slow upwards blending motion..
it feels like Ryan Reynolds went bald and started a side hobby
Shout out kenji Lopez alt
That’s not him in the video
@@discobassgroovesomeone doesn't understand the reference....
@@discobassgroove J. Kenji Lopez-Alt is the chef/food scientist who popularized, if not invented, this technique. He has a great UA-cam channel that's worth checking out. To Babish's credit, he _frequently_ credits Kenji in his own videos (and has definitely done so for this recipe before).
@@discobassgroove but he devoloped that method
@@dmiller4088 bro I WAS MAKING A JOKE. I KNOW WHO HE IS HE JUST AINT IN THE VIDEO
You could do it in a mixing bowl with a whisk/hand mixer, just have someone help you pour the oil or hold the bowl. The trick is to trickle it in a very small stream. Dump it all in and it won’t emulsify.
Emulsifys better if you slow pour it down the shaft of the immersion blender then you can use any size container.
Why the whites?
Why Blacks ?😂
@@akillaonwaxbro😂😂
@@akillaonwaxayo?
Lazyness
I have a question, if you don't have Dijon, can you use rehydrated mustard powder to make a spicy mayo?
Edit: nvm, looks like you need a few more ingredients to make mustard... but it looks like I have everything, so I think I'm going to play around a bit.
U could just skip the mustard
You can just use a bit of mustard powder. No need to rehydrate and stuff. It's gonna rehydrate in the mayo and gets mixed in during blending
The mustard is to help the emulsification (and add some flavor) but it is not necessary
@@youtubeaddict1 no, it will not properly emulsify. You need the mucilage in the mustard seed hull.
@@beansguy2479I don't think you understand what the mustard is for. You need the mucilage in the mustard seed hull for the mayo to properly emulsify.
It's easier if you add the oil slowly while you mix it than throwing all the oil in it and mix it later
And this is how they got me when the late night infomercials happened in the 90s
I would reduce the oil by 1/5th to get a denser and creamier texture. And to make it aioli to add 3 more garlic cloves.
Add pepper and remove the lemon
It's sounds counter-intuitive, but the more oil you add the thicker it gets. At least until your emulsion breaks with too much oil
@@Bowfishin eggier than if that term satisfy you. Because egg is creamier than oil.
Aioli's got plenty of lemon juice in it. Aioli is just Mayo with garlic in it.
@@NaJk93That's not how emulsification works, though.
@@mikhail5002 Depending on if you want acidity with it.
If you want it with pasta or fish i say keep the lemon. For pizza, steak etc i say skip it.
Is this Ryan Reynolds in disguise?
Thats Vsaucs
Babish
Make it with a touch of anchovy paste. Amazing
This looks fancy but it's easy to mess up. You can also put the yolks and mustard in a bowl, then slowly adding oil while sturring constantly. It takes more time, but as long as you don't add too much oil at once you can't mess it up. Also, you can add a few drops of water if you want to soften the texture.
when did the puffco guy start cookin
Why do you put sugar and garlic ?!? The real french mayo is raw egg yolk, mustard (dijon is the only one), a dash of vinegar, neutral oil (sunflower for example), salt and pepper
Btw the classic is, for me, always the best choice but if you want to get funky, use a funky vinegar, a mix of oils, and pick a special pepper. There are so many different peppers and some of them will surprise you!
@jacqueschamma3045 yes on the peppers like Aleppo, ancho, urfa biber, gochugaru... or pepper/ chili paste like sambal, sriracha, or hot sauce.
Mayo is made world wide, no one needs to care about how the "real french" does this
there is nothing wrong with a pinch of sugar to balance out the flavour.
That is aoli once you add the garlic.
I'm in love with Kewpie
Pretty sure the garlic makes it aioli?
No, alioli is milk,oil,garlic and salt. No eggs…
@@slash_de7398 it’s literally garlic and olive oil. It can have eggs or not. I’ve never heard of milk in aioli. The only real difference is garlic
What’s the shelf life on a fresh Mayo recipe?
Like any other mayo. Long time in the fridge, but don’t leave it out.
It has raw eggs in there so it will last up to a week...If the egg is pasteurized, then probably longer.
2-3 days maximum
@@Jordan-tr3fnno it definitely lasts around two weeks. Quality starts deteriorating around day 3.
@Painted_Owl ... Yeah you don't know how shelf life works
wow egg white included. I have to try this.
You can do this easily by hand if you add the oil little by little
There is no garlic in Mayonnaise, unless you're making Aïoli or garlic-flavoured Mayonnaise. :)
I was coming to write the exact same thing until I saw your comment.
the world doesn't spin around you
@@joualavedra1208 but still, mayonnaise is without garlic
in what way is "garlic-flavoured Mayonnaise" not mayonnaise? this seems kinda pedantic and unhelpful
@@farrmax thats aioli
How do you make sure you don’t get salmonella if you make homemade mayo?
pray
😂😂😂😂
Pasteurize your eggs
@@gremlinman9724 Most accurate answer.... unless you can buy pasteurized eggs
Most developed countries sell pasteurized eggs so there’s no worry about that.
Is this his first time emulsifying? Lol this was a trip to watch
Looks like Kenji's recipe! It's foolproof!
"Half a clove of garlic" is the whitest phrase I've ever heard
Really going there, huh?
The disrespect to Babish in these comments is CRAZY
Ain’t disrespect he’s a grifter who can’t actually cook.
@@user-ic8vf5ss4h The steak he cooked for me was AMAZING.
He's also a really nice guy.
@@user-ic8vf5ss4h how is he a grifter who can't cook when he has a whole channel dedicated to cooking and even made a recipe book. He even made kitchenware to help you slice and dice your way to a perfect meal.
@@sureindubitably3771 nothing original. Watch his methods and how he does things. He’s a joke like the majority of UA-cam “chefs”. It’s offensive to real cooks
@@user-ic8vf5ss4h yeah of course it's nothing original since he was cooking food made in media. Whether that'd be the ratatouille, or Po's secret noodle soup. He also learns how to do stuff in his other playlist called "basics with Babish" and "botched with Babish" whereas the latter he corrected his mistakes in other videos. Methods usually depicted in these are tricky, like the soup in Raya, where he had to use similar ingredients since it is fictional
I have the same mixer.
You know I've always been intimidated by making mayonnaise because you have to slowly drizzle it in while you're blending it and that has always been a difficult thing for most people but I've definitely been intrigued by this method of just adding all of it and slowly incorporating it that makes a lot of sense.
I mean this is 100% an aioli, not a mayo. The difference is the garlic and using whole eggs instead of just egg whites as your binder. It also requires this much oil as compared to mayonnaise which requires less oil since it only has to emulsify with egg whites instead of both whites and yolks.
Exactly. That was my first thought. It's simply aioli.
Egg whites? Wtf are you talking about. If anything mayo is made with just yolks but absolutely whole eggs is totally fine. But definitely not egg whites
Wrong
Google aioli friend
@@fridgebutt2362 don't need to. Chef here, aioli is greek in origin and has 3 main components. A neutral oil that must be drip fed into an emulsification, garlic, and eggs as a binder. It can have any herbs, spices, or other flavorings added in, but the 3 main components are such. This is word-for-word an aioli
Sugar? are you people able to make something without sugar?? completely unnecessary (garlic is optional too btw)
Ok karen
Ok karen
There's 2 cups of oil not sure sugar is the problem 😂😂😂
I made homemade once. Way better than any store. When we however looked at recipies they all told us to blend in the oil slowly bit by bit. Does it make a difference?
Never adding mayo to my food🙏🏼 didnt know how oil it had wow
If it has garlic the. In aioli it not mayo anymore
Just came here to look for this comment
It is only mayo, because of yolk. Garlic does not make it an aioli; olive oil, minus the yolk would. However, aioli and flav mayo are sometimes synonymous, though that's technically incorrect.
Aioli means garlic and oil, that’s it. This is garlic mayo
Interesting!
Sugar? Gross, I hadnt seen Babish in a while and didnt miss his recipes
Get a life you’re a looser