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.
what tool thing you use in the food processor? just the regular blades? isn't it too big of an area? I'm thinking here a normal size food processor. My food processor has a tool to beat egg whites, I've thought of trying that for mayo
I make this with less oil, like 2tbsp and add greek yogurt and more mustard, honey and simmer it with a little bit of corn starch to keep it together - same effect, but healthier
what.... how? Mayo is just oil emulsified with eggs. If you boil the eggs, there's no liquid for oil to emulsify with, therefore no mayo. I am really interested in seeing you try to make that on a video
@kataisaki505 Well, the oil IS the liquid component and egg is a binding component and helps stablise mayo. Having it boiled doesn't make much of a difference, just peace of mind that it's cooked . Instead of the steady stream of oil while blending method you just blitz everything all at once and you're done! Once you got the basics down, you can play around with the flavours.
You don't even need the blender, unless you are working with a solid garlic clove like this. You can just use a bowl and balloon whisk, but in that case don't put all the oil in first, but drip it in.
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 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.
Whats unhealthy about the standard mayo in the U.S., is the cheap ingredients: soybean oil, natural flavors, and calcuim disodium EDTA. That's why its best to make it yourself or to get Avocado mayo instead.
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
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.
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.
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.
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
@@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.
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.
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?
@@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).
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.
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.
I can also eat homemade mayo out of the bowl 😭 But I didn’t realize you could pour the entirety of oil into the container I was always taught a small bit at a time so it doesn’t separate. That being said, I also hand whisked it. Definitely a more arduous task but hey, it’s nice to know it’s possible to still gain this delicious condiment without fancy tools too 🤗✨
This method works because of the narrow vessel combined with the speed of the stick blender. Otherwise the traditional method of adding a little at a time is the way to go.
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.
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.
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.
@@ElijahBerg0011tbf, 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
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.
Because eggs wouldn't do that..?
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!
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
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.
How long does it last?
Yes I thought it was just the yoke but it looked like he used the whole egg.
Olive oil? I don’t use vegetable oils
I use a blended oil. 25%olive oil 75% vegetable oil.
what tool thing you use in the food processor? just the regular blades? isn't it too big of an area? I'm thinking here a normal size food processor. My food processor has a tool to beat egg whites, I've thought of trying that for mayo
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
This takes me back to my Grandma’s. Mayo on toast and a tomato if we’re lucky. Sooo many warm memories.
So Vsauce is finally sane im happy for him
So that's the sauce in vsauce
It’s babish…
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.
I make this with less oil, like 2tbsp and add greek yogurt and more mustard, honey and simmer it with a little bit of corn starch to keep it together - same effect, but healthier
Olive oil is healthy. It’s only the other seed oils in commercial mayonnaise that’s unhealthy.
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!
Also you can add black/white pepper
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.
Note, you can use boiled eggs instead of raw....it'd last longer in the fridge as well...
what.... how? Mayo is just oil emulsified with eggs. If you boil the eggs, there's no liquid for oil to emulsify with, therefore no mayo.
I am really interested in seeing you try to make that on a video
@@kataisaki505 I just watched the video for that, they add water. shorts/JE9dJzxaGWA?si=yGB-8a0P0XCVeuvi
If you use boiled eggs, how about egg whiltes? take them out or not?
@@kataisaki505 there's already a video out there using boiled eggs, they add water
@kataisaki505 Well, the oil IS the liquid component and egg is a binding component and helps stablise mayo. Having it boiled doesn't make much of a difference, just peace of mind that it's cooked .
Instead of the steady stream of oil while blending method you just blitz everything all at once and you're done!
Once you got the basics down, you can play around with the flavours.
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.
Just made some also its better with viniger instead of lemon juice.
basically how you make a creamy balsamic vinaigrette dressing for salad.
You don't even need the blender, unless you are working with a solid garlic clove like this. You can just use a bowl and balloon whisk, but in that case don't put all the oil in first, but drip it in.
I could listen to babish/andrew all day tbh
I used avocado oil, so delish
Ditto!! I always use 🥑 AvocadoOil ❤, too!
In culinary school we had to make this by hand...with a whisk. For a gazillion times
Slowly add the oil while whisking💪😊
🥰🇳🇱
You can make mayonnaise with a regular hand whisk. You just have to add the oil very slowly
I wish it was that easy!
Dude I just made this, this is PHENOMENAL
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.
I personally add the oil while already blending but I make much larger batches.
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.
The way he said thick creamy mayonnaise 😂
Whats unhealthy about the standard mayo in the U.S., is the cheap ingredients: soybean oil, natural flavors, and calcuim disodium EDTA.
That's why its best to make it yourself or to get Avocado mayo instead.
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?
Interesting method.
Not slow drizzle, but slow upwards blending motion..
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
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! 🤝
Crazy how nature make dat
Nature make dat? What? Are you implying it’s splooge ?
@@UncannyLiving nature works in mysterious ways
No, babish make that
@@UncannyLivingwhat? What does 'that' have to do with splooge?
@@UncannyLivingNigga it’s just a joke
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.
Can we use olive oil?
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
Wonderful. Reminds me of my dearest late Swiss Mother In-law.
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
That looks awesome! I use a similar technique except I drizzle the oil in gradually. It makes a wonderful mayonnaise omg.
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.
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
Ryan Reynolds doing side quests now 😭😭
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
im german and even i dont do it, tho i tend to add extremely fine chopped parsley
Can somebody explain the pros and cons of including the whole egg versus just using the egg yolks?
@@truthwins3065 I donno. The original receipt teached in french cooking school doesn't use the whole egg. That's what I know.
Discovering this only today and this is life changing, especially since I have all these ingredients in my kitchen😂
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
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 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.
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.
I've made it before, but somehow i still like Best Foods better in most applications.
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?
Add Miso Paste or Siracha (or any hotsauce of your liking) for an exceptional new flavourful sauce ;)
"now this is homemade mayonnaise... or is it.."
Why the whites?
Why Blacks ?😂
@@akillaonwaxbro😂😂
@@akillaonwaxayo?
Lazyness
Thanks
because of the white background the shine makes the top half of the head look like it’s missing
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"
Is this Ryan Reynolds in disguise?
Thats Vsaucs
Babish
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
HES SO REAL FOR THAT
You can do this easily by hand if you add the oil little by little
Mayo doesn’t seem that unhealthy.
“Two cups of oil…”
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.
"Half a clove of garlic" is the whitest phrase I've ever heard
Really going there, huh?
I don't understand why some people don't use the whole egg. You did, but many don't. I'm going to.
You supposedly get a richer mayo using just yokes. The Japanese mayo “Kewpie”, for example, has just yokes.
This is amazing!!!
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 😂😂😂
America, please stop adding sugar in everything you cook.
No
Stay out of America.
Nuh uh
Bruh, are you acting dumb or are you actually dumb?
Don't tell me what to do!
Looks like a pro with that blender😳
Make it with a touch of anchovy paste. Amazing
This is the recipe, I've tried a few and this is the one.
If I don’t have that tool, can I still make my own mayonnaise?? Looks delicious!!😋
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?
I can also eat homemade mayo out of the bowl 😭
But I didn’t realize you could pour the entirety of oil into the container I was always taught a small bit at a time so it doesn’t separate. That being said, I also hand whisked it.
Definitely a more arduous task but hey, it’s nice to know it’s possible to still gain this delicious condiment without fancy tools too 🤗✨
This method works because of the narrow vessel combined with the speed of the stick blender. Otherwise the traditional method of adding a little at a time is the way to go.
What type of oil did you use? Can I use EVOO or Avocado Oil? Ever tried with coconut oil?
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.
I made his Mayo and is very delicious.
vsauce, but without the forbidden eldritch knowledge
I make my mayo in the washing machine
I'm in love with Kewpie
And this is how they got me when the late night infomercials happened in the 90s
It's easier if you add the oil slowly while you mix it than throwing all the oil in it and mix it later
Thanks Kenji
0:53 bros lip trembled at the taste 😂
As a professional cook, I had a chef that taught us to make almost half a gallon of mayo out of only one egg yolk, that was crazy
The size of the container matters little if at all I make mayo in a four cup Pyrex measuring cup and it still works.
We will never forget the mayonnaise incident babish
Babish is really pushing the limits of making homemade mayonnaise with two eggs.
The amount of oil just two yolks will hold is incredible.
wow egg white included. I have to try this.
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.
the question I have is how many days can this be in refrigerator and safe to consume?
that sound as he pulled the immersion blender out 🤨😂
Use a whisk slowly add oil while whisking less chance of components splitting
Super healthy
I have the same mixer.
In school, I had to make mayo by hand with a whisk every day for two weeks straight. I dont make mayo very often anymore.
Bro makes a cooking video sound like a science class
If Jerma was real, he'd get a heart attack once he realises how much oil is in mayo