Perfect Homemade Mayonnaise Recipe + Garlic Aioli | Cajun Remoulade | Comeback Sauce
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- Опубліковано 1 чер 2021
- Mayonnaise is an emulsified sauce consisting of egg yolk, vinegar, and oil to make a thick white spreadable condiment. While mayonnaise has been around a lot longer, it first appeared in French cookbooks in the 18th century. It can be used as a condiment, a sauce, or as a base for salad dressings or bound salads. With more access to readily available ingredients to help emulsify the mayonnaise, here are some basic items needed:
Aioli is a tasty sauce consisting of egg yolks, garlic, salt, and olive oil. Its origin can be traced to the Mediterranean coasts of Spain, Italy, and France. Aioli is a fantastic garlic-flavored condiment to be added as a dressing or a spreadable sauce to be served on a sandwich, or even as something to be dipped in.
Cajun remoulade is a zesty mayonnaise-based Louisiana-style sauce that is excellent used when dipping in things like shrimp or chicken. It’s also excellent to spread on a sandwich or even as a salad dressing. The term “remoulade” has expanded to be a myriad of different things, but classic remoulade sauce was created in France and consists of tartar sauce and finely minced anchovies that are then mixed in. This is the creole-Cajun version of that classic sauce.
Comeback sauce is a zesty mayonnaise-based condiment that originated at a Greek restaurant in Jackson, Mississippi. Comeback sauce is still very popular in the south and will be found on several restaurant menus. It’s very simple to prepare a sauce that is excellent for dipping fried chicken in or even being used as a salad dressing.
Mayonnaise Written Recipe: bit.ly/3wR6Njc
Aioli Written Recipe: bit.ly/3z2dK3d
Remoulade Recipe: bit.ly/2RSHaA5
Comeback Sauce Recipe: bit.ly/2SJpBSU - Навчання та стиль
Much simpler to put ingredients in a mason jar and blend with immersion blender. Then just put the lid on.
I've read about people doing this. I just need the mason jars now and going to try.
I find it doesnt develop flavour as it blends too quickly.
So much easier!! Put it in the fridge and those flavors will meld just fine. I do baked garlic in mine when I have it.
I am loving every recipe. Watching from Portland, Oregon.
Thank you, Chef! Exactly the sauces I need all in one video for meal prep this week: hamburgers and fried shrimp. Perfecto 😊
I've officially become a huge fan and, quite possibly, a little obsessed! Would you ever consider adding an apron to your apparel collection?
Okay I honestly did not recognize you without your hat 🤣🤣🤣 love these different kinds and flavors thanks for sharing
Hah, I have hair lol!
Billy…this is the best mayo recipe I have ever tried. It came out perfect, nice and thick.enjoy your recipes.
Just found your channel and loving it 👌🏻
Can’t wait to make them! Keep the videos coming. Love them!
And *YOU* get a sauce! These look great. As many cooking programs as I watch nobody has done this or dressings. Thanks!
I have really enjoyed watching your channel grow from the very beginning!
Thanks for sticking with me!
Thanks so much for your teaching, bring more please on the table.
Thank you Chef, I’ve never made any of these.
Impressive-can't wait to try it out!
Side note: you really need to ditch the 'vegetable' oil. It's killing you and you don't even know it.
This works well with a powered whisk or food processor but you CAN use a whole egg. You don't NEED to separate I find.
Looks easy to make
Dear Chef,
I really enjoy your step-by-step prep. Your encouragement to learning. I promise to practice, practice & practice to perfection. TQ
Love this channel. Keep em coming.
You are simply amazing
I’m all about home made. No comparison to store bought. Will definitely try these recipes. Thanks for sharing your recipes 👍🏼👍🏼👍🏼🤤🤤🙏🏼
Absolutely!
Learning how to make my own mayonnaise was a great move for me, I have not bought store Mayo in a really long time. I always have what I need on hand, run out, whip some up. You use these items for more then mayo, you save $$ & gas (if you need it now) the pluses go on. Your always ready to make a mayo based anything. Thanks for these new flavors, will give them a try :)
I'd love to make my own mayonnaise but I worry about eating raw eggs. I tried pasteurizing the yolks but they curdled
I really try almost your recipes
Thank you!
So this is how you make mayonnaise. Wow... Mind blown
Hey Billy, I saw you wearing a "I am second" bracelet. I'm looking forward to eating some of your cooking in heaven. Great watching your vlogs brother!
Billy since you are an Italian chef, I need to ask if you have a recipe for an Italian dessert called cassata. It's a layered custard dessert. I had it once at Christmas party.
I think the base was a yellow sponge cake or pound cake.
Thanks.
Great information! Thanks!
Is there a recipe for light mayo?
Thanks to your video I think I figured out why my homemeade mayo tastes oily...too much oil to egg yolk. Always have used 1 cup oil to 1 yolk. I"ll be trying 3/4 cup oil to 1 yolk. Thanks again.
thanks a lot
thank you, very tasty. ☕️🤩
Thank you so kindly!!
This is so creamy and looks cheesy it makes perfect its taste of this recipe Thank you for sharing your recipe.
My pleasure 😊
So much better to make your own. Thank you
Yes indeed!
The comeback sauce is actually very similar to how I make my remoulade sauce.
Mother sauce of the garde manger!
🔪🔪🔪 once uoon a time, I made a 30 yolk hollandaise everyday. Whisking, no problem! 😂
Gorgeous sauces! Would love to see one with a splash of wine!
Ranch would have been the crowning jewel
Or a wonderful KitchenAid stand mixer whisking works so fast!
I love your channel 😍😩👍🏻
thank you so kindly!!
Thanks for sharing. The oils you suggest are seed and flower oils which are inflammatory, a significant factor in many metabolic diseases. Try a combination of lightly heated coconut oil (to liquefy) and room temperature avocado oil as a substitute. A bit of mustard and/or dill are commonly included ingredient(s) in mayo recipes. I've found that storing prepared condiments in a mason jar with a vacuum lid lengthens shelf life in the refrigerator.
This is a great video. I’ve noticed that mayo’s consistency has changed, don’t know what they’re doing to it….but it’s different,. Same with, Miracle Whip which is what i prefer on my sandwiches, but it is different. I’ll have to try making this recipe.
Thanks for watching!
If you're adding vinegar to the egg yolk you don't have to pasteurize it vinegar will kill any salmonella
I use the whole egg and dump everything in a measuring cup then mix with a hand blender. It takes about 30 seconds.
Yes! It's so easy. For some reason though, the few times I tried it with a yolk I ended up with egg soup. Using a whole egg is the secret to this method I think, like you said.
@@ibec69 I think plain yolks need to have some air incorporated before they can accept the fat, similar to making a hollandaise sauce
@@capt.sardonico2197 that makes sense. Interestingly, Kenji from Serious Eats has a recipe and a video for hand blender hollandaise. His trick is to slowly pour hot melted butter into it. I haven’t tried it yet because I don’t want to waste so much butter if it fails.
you can also make pastuerized eggs in a sous vide water bath.........I think the Guga "sous vide everything" channel has a great ytube where he cooks eggs at one degree intervals from about 132, 133,134,135,136,137,138 degrees and believe it or not every egg came out a different consistency and he mentioned that one particular temperature was the best for pasturized eggs
Does the egg need to be refrigerated or room temperature? You said any oil I wouldn't recommend sesame oil
Is it Necessary to separate the egg is there anything I can do with the whites to not waste them
How long with the mayonnaise last in the fridge for?
Can I add Ole bay seasoning and make it remoualde
Sir.. Can we use Musterd oil??
so out of curiosity can you use something like applecider vinegar or other vinegars to it instead of just white?
Apple cider makes an interesting flavor in a mayo. Try it with something you wouldn't mind apples in. There aren't a lot of flavors in mayo so it can come in quite strong so be ready.
How to pasteurize the eggs ?
Could you soft boil an egg to pasteurize it? I used to make my own way back. These look great!
A double boiler (metal bowl over simmering pot of water) will pasteurize the yoke! Just keep whisking until you get slight ribbons. Then use quickly to avoid overcooking the yoke.
what is aoli? I have never heard of it and what can you use it on?
Should my ingredients alm be room temperature when incorporated
Can I use a non-pasteurized egg. Never heard of it before. Thank you 🙏 for your reply.
I do. To make it last longer add more lemon and/or vinegar.
Where can you buy pasteurized eggs?
Do you know how to make some dynamite sauce of fries? please teach us how to do it . i love it
Never heard of it
Hey great video! I have a question tho: I have made mayo a couple times but it keeps tasting too oily. Is that just the way homemade should taste or can I make it creamier. By for example using 2 eggyolks? Or a different oil?
Oil flavors come out super strong in mayos. I would try changing oils first. The lemon juice also helps with that. Double yolk is a thing and makes mayos taste quite different, feel free to try it if you want more body to your mayo.
Do you have to use a pasteurized?
anyone know how long I can leave this in the fridge?
Do you have a crostini video?
What would you think about using the oil from Garlic Confit for your oil emulsion, would that make the ultimate Garlic Mayo?
delicious!
Woala..
Why not an electric whisk instead of a processor? Thx
I'm not vegan, just mostly plant based, and I do enjoy eggs, but just curious; If you wanted to make a completely vegan version of mayonnaise, what would use to substitute the egg? ...I was thinking maybe a homemade cashew cream may work. It's very simple to make and take 3 mins; You just toss a quarter cup of cashews, salt, peper, and a quarter cup of cashews in a blender. This cashew cream tastes surprisingly close to a cream made from dairy products.
Hi Chef, I attempted the mayo 2xs now and haven't been able to get the mixture to thicken up. I used canola oil. I started off with the food processor then tried a blender. What mistake might I have made?
charles, try letting the egg warm for a minute outside the shell. Make sure you are pouring the oil in real slow if using the blender.
Does the oil need to be warm or hot? Thanks! Liked your video!
No, just room temperature. The oil isn’t cooking the egg, the egg is being an emulsifier.
@@hullaballoo9703 thank you!!!
Add sour cream and herbs and you have ranch dressing!
Does the egg have to be pasturized?
Aren't ask eggs in US grocery stores pasteurized?
When I couldn't see your face it was just Louis CK teaching me culinary
SEB, a French brand, has a small food processor just for preparing mayonnaise.
(And it's pronounced maiònèse without intonation, like all French words.)
can you preserve these? and for how long? if not preserving how long should it last in the fridge?
I have read that you can extend the life of mayo with whey. Love your channel, Billy.
May I use KitchenAid Mixer to make dishes, instead of some Food Processor, like for this recipe. That way I can make bulk & distribute my local Loved Ones too.,
mannase. Lol... Thought it could help. :)
Say it with me, "woostersheer". Wasn't difficult, was it?
Is it possible to over whip/process the mayo?
I mean not really, it will just get super stuff.
Can we do this with unpasteurized eggs? None of the eggs at Kroger are pasteurized (at least, none of the organic eggs, which is what I buy)
At your own risk
@@ChefBillyParisi is it possible to pasteurize the eggs myself? I see recipes but USDA says no
You could try?
The Mayo is good for a week?
How do I know if my egg is pasteurized or not I have no idea. I often buy them from a large local farm.
They're almost certainly not pasteurized -- bet they're good though. When you buy eggs straight from a farm at a farmer's market, you'll sometimes see a bit of poo on them (chickens have a cloaca--a common opening for reproductive AND excretory products; to over-simplify a bit eggs come out the same shoot as pee and poo; commercial eggs get a wash to remove "dirt" and some bacteria). If you want to be super-safe, it's easy to pasteurize them if you have a sous-vide set-up: --recipes.anovaculinary.com/recipe/pasteurized-eggs-68-- (I put them in a water-filled ziplock bag, in case an egg breaks, I don't want to have to clean out the machine); Also, a 24 hour room temperature rest is recommended if you don't have pasteurized eggs -- just leave the mayo out on the counter before you consume the mayo: this paradoxically kills any salmonella bacteria from the eggs (the bacteria are killed by a combination of the acid from the lemon juice/vinegar and room temp; many fewer are killed at refrigerator temps, even with the same ingredients (cooking.stackexchange.com/questions/33212/room-temperature-rest-for-fresh-mayo). As always, this is not medical advice, I'm not a doctor or even a pro chef, etc. etc, (I have used the room-temp rest dozens and dozens of times without ill effect).
@@daviddickey370 Thank you
Wow! This is fucking awesome!
Hey chef what is the maximum life of this homemade mayonnaise?
He said 7-10 days in refrigerator
One question, why is it important to use just the yolk instead of the entire egg?
I use the whole egg with no problems, try it.
I fucking LOVE SAUCE
Hi! I live in Southeast Asia and eating raw egg is simply not an option. Pasteurised eggs are not available either. Is there a way I can pasteurise the eggs at home? Thanks!
You essentially need to get them to 140 F internally, which I’m not sure how you would be able to do that. If you swap out vinegar for lemon juice and use a bit more in the beginning and let it sit after whisking for a few to ensure the lemon juice has time to cure the yolk, you could do it. Or while whisking vigorously at the beginning very slowly add in boiling water. I’m talking a 1/2 teaspoon or 2.5 ml at a time, totaling 2-3 tsp.
@@ChefBillyParisi Thanks, Chef. Will try these suggestions. Our family consumes a lot of mayonnaise. Been wanting to do it for a while after tasting a homemade mayonnaise. Cheaper and tons of flavor! Thanks...
Wouldn’t the vinegar take care of the uncertainty of the unpasteurized egg?
potentially
I made the Cajun remoulade last night , it was really really salty with no salt added , why ? I use store bought mayonnaise .
What was in the Cajun seasoning? Was it overly salty? What did you dip in it?
I use the Tony Chachere's creole seasoning and made tempura soft shell crab and shrimp , I made half a recipe and use less than a tsp of the creole seasoning and stone ground Dijon mustard ,( I guess it could be these 2 ingredients ) I try to fix it with some sugar but didn't help , All other remoulade recipes I've try is always on the salty side , can I use Japanese mayo ? it's on the sweeter side .
why no egg white though?
Can't we use an electric hand mixer ?
Sure
Bro no hat?? Lol hey real question though what's the hat in your thumbnail? I gotta get one
I feel like I should just unsub from all the other cooking channels now, this one is the best - chill, informative, good recipes, etc.
Seeing that you were wondering how to say mayonnaise, just another tip: You don't say the shire in Worcestershire sauce. Just Worcester sauce. I could hear your tongue struggled a bit saying the shi"u"r part 🤣 It's really just Worcester sauce.
I've often wondered whether Worcester sauce and Worcestershire sauce were the same thing. In any case, definitely not shire
I don't know why anybody would make mayonnaise in a food processor when they can do it in the jar they'll store it in with the stick blender. Only thing you clean up is the stick blender. Much faster too!
Is ailoi just fancy mayonnaise
I like to say may-or-naze
*Rem-uh-lod (I live in Cajun country)
My mayo didn’t thicken up. It remained liquid 😣. I followed the exact recipe.
That usually means that you added the oil too fast. You really need to add it slowly, espeicially at the beginning, or it won't emulsify.
To fix it drizzle your thin liquid into two egg yolks slowly in tiny amounts at a time and after each slow drizzle whisk and it will thicken up.
So you don't even put celeriac in and yet you call it a remoulade... The States just keeps dumbing down food.
Is it more convenient? No it’s not. But it’s gonna blow away anything you can get off the shelf.
Truer words in the cooking community have not been spoken.
I highly doubt Spanish make alioli as a Mayo with a clove of garlic...
You forgot to say how adding mustard kills the bacteria in the raw eggs because mustard has vinegar in it.
When I make this I never use a seed oil (vegetable) New studies show that these oils cause us to gain weight and clog arteries. Lots of literature on this as well as doctors talking about it on UA-cam.
I 100% disagree with that aioli. The woodiness of extra virgin olive oil comes out super strong in a mayo application. If you want EV you need to mix it with a neutral oil (1 to 4 ev to neutral). I did a 1 to 2 ratio and it was like licking a pine tree. Don't do it.
the water and vinegar amounts say something like 3/4 Tsp (Teaspoon) but the amount looks like 3/4 Tablespoon. Which one is it? HA!?!
For which recipe?
@@ChefBillyParisi regular mayo i guess. i made some today for the first time..