How To Make Perfect Mayo (Thank You Science)
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- Опубліковано 4 гру 2020
- Mother Sauces Ep11: How to make Mayonnaise recipe from scratch and never ever fail. Special Holiday deal! Go to NordVPN.com/frenchguy and use code FRENCHGUY to get 68% off a 2 year plan plus 4 additional months free. It’s risk free with Nord’s 30 day money-back guarantee!
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Alex - Розваги
fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.
It's sciunce!
Genius! 😄
this comment is indeed genius lmaoo
I had a audible laugh reading this 😆
Shience
I never thought that you could make the process of making mayonnaise so dramatic
I love it tho! lol
Its the drum beat
Its france, food is life
Why does conventional tv exist when theres independent creators like alex single handedly making top level content
Because advertisers still pay them a lot of money. Not just to produce content, but to also produce content with hidden advertisement in it (not just for products, but also for political ideologies). Giant, profit seeking companies want tv to spread their points of view. So they keep it alive. And tv channels keep doing what the advertisers want, because it's the only thing that keeps them alive. And as we've seen the last year, this is a recipe for disaster. The US has never been more divided.
Conventional TV had customers that would watch 'em. You can't stop that, but it would shrink to a point where it would be considered niche thing. Like Radio.
why do people still pay so much for a monthly bill, to watch what's almost mostly commercials. they're so used to it, they don't know better? sounds like brainwashing.
Because the “state” largely controls the stream of information made available through the means you mention.
It's being overtaken fast 🙃
This man's having way too much fun with the editing. Felt like I was watching a crime thriller.
In the opening scene, he's literally just making mayo and it feels like a Tarantino film.
More like Ari Aster. If it had gone any longer I might have confused it with a thriller/horror movie trailer.
Definitely like a Tarantino
Get outta here this has fincher written all over it
Our chemistry prof could've saved us hours of frustrating, boring lectures if he'd just brought us some good mayo as an example
Walter White tried that and still became a meth lord
As a PhD in chemistry I think the way soap works (which is also an emulsifyer) is a great way to start long about chemistry
my cell and molecular bio teacher actually made mayonnaise in class last year to talk about that
Hello 👍👍❤️❤️❤️
to be fair, ours exploded the lab. had some powder on the floor which was flaming from water. and he never washd his lab coat so we was flinging our pens on it, creating a year of graffiti
"Words that aren't made for my mouth." My exact experience with learning French.
You speak french with the nose instead.
It CAN be done. Come to Montreal !!
mouff*
Since I'm a chemistry teacher, I at first was offended by the basic knowledge that Alex presented as amazing news. Then I realized, that this is actually my goal. Inspiring chemistry noobs (my pupils) to the beauty of chemistry at work. Making Mayonaise will be a part of my teaching routine from now on. BTW that means you can subtitute egg yolk with soap. Noone wants to eat that, but you should be able to, just FYI.
Does there exist edible soap?
@@PaulaBean
All soaps are edible!
But some will make you sick.
YES! One of the things we did in chemistry in my school was make mayonnaise. And that's one of the classes I still remember to this day decades later. I will never forget when we made mayonnaise in school and because I will never forget that day, I will also never forget the science behind it. There are so many lessons that my teacher taught me that I have completely forgotten. I did not forget when we made mayonnaise. And yes, it also made it easier to remember how soap works. Honestly, at this point the only reason why I do not think you are my chemistry teacher is because it would not make sense chronologically, but you are hitting all the same right points that my chemistry teacher did.
if you substitute it with just soap you might loose some of the integrity that a protein net adds. You could definitely substitute with soy though
Man this was surprinsingly instense af
What about flavor? What sort of oil do you use?
@@wilderdede It's unimportant. This is not a culinary video.
@@ms4eji0bek It's not unimportant, he could've mentioned which oil is most commonly used or which one he thought tasted best, it would've taken 2 seconds.
🤣🤣 absolutely enjoyed it
@@48956l the oil you use depends on the flavour you want. Grape seed is very neutral, sunflower, less so, and olive oil, the least neutral.
At the very end, he said: "Let's ketchup in the next one."
The next sauce must be ketchup.
I hope we also get mushroom ketchup
Ketchup is considered a non-Newtonian fluid since it becomes runnier when shaken ;)
@@kyriakos_kyriakos9103 not as far as I know...ketchup is a shear thinning fluid.
Non newtonien is generally the opposite, behaves like a solid when force is applied
@@arnaudmenard5114 Non-newtonian means it doesn't behave as newtonian physics would predict in any way
@@brickchains1 well, I wasn’t sure before, but now I have an answer, thank you.
"You won't be able to mess up mayonnaise ever again"
And I took that as a challenge.
And it took me an hour to clean up my ceiling.
me: how on earth could you make mayonnaise so exciting?
Alex: It's sciyeunce...
Boris: hold my adidas...
Alex covered the science of why mayonnaise is such a good thermal paste: It's liquid oil behaving as a solid, a decently heat conductive material that is still able to fill in the imperfections of the CPU cooler and the IHS. Basically edible thermal paste.
It's the pull of that big number:
*T e n*
Mayonez *
Stay cheeki breeki! (Блять, I only discovered Boris a couple of days ago.)
Never thought that someone could talk about mayo so dramatically, but also so mind blowingly. 😂♥️
Alex, we need to have a discussion on Mayonnaise.
The ultimate collab
Mayo Wars
Is Mayonnaise an instrument?
@@slavnyan1152 I don't know what you heard while Alex was mixing, but yes.
@@slavnyan1152 or it would be a gift from the universe? A chemical reaction in the end!!
This ep was more engaging than most of what's on Netflix. Merci beaucoup, Alex.
I'm a medical doctor , and I remember our professor of biochemistry literally had to explain to us how to make mayonnaise to let us understand how emulsifiers work , in this case it's lecithin
Science is just so much fun , and watching your channel and actually learning to cook through science is just amazing ! I appreciate what u do , so thank u
Never thought I would be mindblown by Mayonnaise.
Home made mayo is wonderfull and it's so evolving ! just adding spices like cury, smoked paprika,... and you will have a new taste, new flavours... it's a really good basic in sauces :) even for dips for example
Check out toum sometime. It is an emulsion of fresh garlic paste and oil. It is all over the middle east. It is really labour intensive to make by hand but really lends itself to a good blender or food processor.
@@fredericbruckert7208 cury??????
Hello 👍👍👍❤️❤️❤️
I feel so bad for the little oil droplets trapped in that net.. let them go!
I wouldn't feel too bad, they have a purpose. What's your purpose?
@@hc6699 i pass the butter
I'm afraid it's to late.
I'll never eat mayo without tasting fish again.
Keep adding fish eventually they'll overpower the net
I’m an English speaker, and I don’t think the word “lecithin“ was made for my mouth either
As a German i think "Lezitin" is our Word 😅
Hehehehe. Alex kept saying lethitin. Hehehehe.
less is thin
lessisthin
lecithin
I guess this word was made for my mouth. In English, this word’s “c” is (mis)pronounced as “s. In its original (Greek) version is pronounced as “k”!
Let's it thin
7:22 "You can only be scared by things you don't understand, or don't want to understand." Holy shit, that's amazing advice/mantra!
or, if you understand it and its actually scary 😂
I went straight out to the kitchen and whipped together my first ever mayonnaise. You sure, are truly inspiring!
best thing about DIY mayo is you can add whatever you want and use any oil you like
When I first realized this whole video was just about mayonnaise I was a little confused because I thought I understood it and it would be a 3 minute video. Thank you for actually explaining it. It’s makes a world of difference when cooking to understand when things are working or why they’re not, what steps/ingredients are necessary to take and when to move on.
Thank you for this channel and what you do!
*Mom:* "Why don't you go play with the neighbors' kid..."
*The Neighbors kid:* 10:12
i mean you have to be impressed by the amount of work he clearly puts into his videos
I love this because in my life I find that cooking is easiest when you understand the science behind it. When you understand how it works. You can do so much more than just follow a recipe. You can go off script as long as the science is the same!
Alex would be a great chemistry teacher
Cooking is chemistry indeed.
Hello 👍👍👍❤️❤️❤️
he already is, I'm learning over here
Dispersion mill effect!! Thank you so much for finally putting a name to what has for me always been a key part of how I incorporate ingredients. I'm no fabulous chef, but I am a decent cook, and much of my confidence in the kitchen comes from a natural knack for incorporating ingredients in a way that uses the relative strengths and densities of ingredients to good advantage when mixing. This really helps me never have lumps in my gravy or my white sauce, break as few of those precious bubbles in my beaten egg whites as possible, and get nut butters into all sorts of recipes they don't usually appear in! Speaking of that, I often mix nut butters with yogurt which, sort of similar to mayonnaise, ends up thick and stable. Does anyone else do that? Whisk some yogurt and peanut butter together, then stir in some blueberries, yumm! Or whisk some cashew butter, a bit of tahini and yogurt with some maple syrup, and it ends up thick and stable enough to use as icing for an angle food cake!
Yogurt and Peanut Butter sounds so interesting! I’ll have to give it a try!
@@DjSamMuniz It's particularly good with a bit of sugar or some berries :)
These more educational focused videos of yours are some of my favorites. I love the drama of learning from 3 Michelin star chefs, and the humanity of traveling around the world to learn and share good experiences, but its these atomic operations of cooking that really brings it all together for me. Much like an emulsion :)
Excited to see what comes next!
My grandmother from Bretagne apparently would use the knife sticking up right in her mayonnaise as her indicator that she was finished making it :O
My mom used to flip the bowl. If nothing fall, it's good.
Wonderful explanation on how emulsions work! Minor point, from a chemistry stand point the lecithin doesn't form a bond between the oil and water. Here intermolecular forces are at play, which are like bonds, only much weaker.
Thank you for making these concepts fun and easy to understand!
His filming and editing game has gone through the roof. I'm speechless. It's so damn good.
Alex, you have a ability to make something as simple as mayo, fun, interesting and educational at the same time, keep up the good work 😁
Alex: Today's video is about Mayo.
Also Alex: Makes a science documentary on Mayo.
I've been a chef for 15 years and always wanted an explanation to the dispersion mill effect!
The production value in this is insane. Thank you
Am I the only one that realises each video is getting more cinematic after the other xD
So dramatic!!
Love this channel 🤩👍
The way Alex flipped the pages of that book hurt my soul
Omg yes
Omg, same.
Especially because of the price of said book.
"...Just - science-"
Damn boy, even Carl Sagan felt that in heaven
Hola 👍👍❤️❤️❤️
That level of detail gives me great confidence that I can make mayonnaise properly. Knowing why you need to be careful at the beginning of adding the oil and then adding more and more is key.
one minute mayonaise
1 a beaker
2 hand blender
3 a whole egg, vinegar, mustard, salt, pepper, a few drops of lemon. blend it 2 seconds homogeneously.
4 add one cup of oil (yes, all the oil in the beaker)
5 put hand blender at to bottom, press power, slowly lift the blender untill all oil is emulsified
6 mayonnaise ready in 1 minute.
7 thicker = more oil, thiner = more lemon / vinegar
I'm just happy to have learned that mayonnaise is a sauce =)
Is mayonnaise an instrument though?
damn tin you beat me to it hahahaha
@@DaTechyGuy is horseradish an instrument?
We think of it as a condiment, but many condiments are sauces
It's basically an uncooked Hollandaise. Yeah the fat used is different but the process is the same only off heat.
"Let's ketchup in the next one..."
So ketchup is next?
Thats what I heard 😂
Sounds like the next mother sauce is tomato sauce and he might try to make ketchup from that?
You can do it easy. Basically , roast tomatoes, then blend them, add spices to yor liking, add some starch for the texture(depends on you))
@@danyyilbun6736 No starch, just tomatoes, salt, vinegar, sugar and spices.
Its actually the pectin in the tomatoes that make it sticky and thick.
@@alligatormonday6365 oh wow, nice, thank you
His voice is like every stereotypical french accent and I love it
You just explained the scientific reasons behind what I was experimenting in the kitchen for an hour.
Yes, I was whisking using hand mixer. Adding a teaspoonful at a time after mixing all the other ingredients first (was attempting Ottolenghi's preserved lemon mayo).
After mixing for 30 mins, a spoonful at a time (after whisking for 3-5 mins between each addition of oil), it did get firmer and later I got lazy because, "Hey, the emulsification has stabilised. Let's try add more" and voilà, still not breaking but I didn't know why.
Your video explained it clearly. Thank you.
you can also shortcut the whisking by mixing your egg yolk, mustard and vinegar together then pour all the oil in and use an emersion blender. It will make mayo in about 15 seconds.
The food analogy for an emulsifier was genius!
You are an incredible chef and I applaud you for your honesty and how you submit your creations to established chefs for criticism to improve your craft.
You will go a long way and I look forward to dining in one of your restaurants in the future.
I don't think this channel can get any better.
I know it will, but it will just be breaking the barrier of perfection at this point.
just here to say that i rly like the "loading bar" during the sponsor part. thanks 4 that ^^
I will never look at mayonnaise the same way again.
I love how this mashes the art of cooking and video editing all in one
Excellent video Alex!
I just like to add something: Mustard also has an important role in the mayonnaise emulsifying process.
Mustard seeds have Mucilage, which offers some unique rheological properties and excellent emulsion capacity and stability in oil/water systems (similar to xanthan gum, for example).
This is a good way to explain the recipe... I was finally able to understand the logic behind it so now I will never fail again. I tried this evening and the result is just amazing, and fast too... 10 minutes and I was done with a simple hand wisk... I didn't even have to wisk that much.
So easy and fool proof.
This is the most intense and nerv wrecking way to learn how to make mayo I have ever witnessed. I think I'm even sweating at this point right now.
I know everything already that he said in the video but I watch his videos because I love how he explains
Best ever video on mayonnaise à main. Thank you Alex!!!
Great episode! I've beeng binge-watching with tremendous satisfatction! Keep up the great work.
milk is actually also an emulsion of fat and water, hence why you can separate butter and buttermilk from it. Most of the face creams and those kinds of things are also emulsions. Technically, Aerosols and gels are also the same thing as emulsions, but they are gas and liquid and solid and liquid mixtures while emulsions are purely liquid and liquid.
Alex did a really good job of explaining the chemistry of the emulsion process. He also did a really good job in making the process of making mayo sound like a horror story.
"You can only be scared by things you don't understand or don't want to understand." Our man just casually sliding some philosophy in there… 🤔
you can understand tiger and still be scared of it.
@@tenand11 you understand tiger, but you don't want to understand tiger.
This is the best cooking channel! It's funny, entertaining and you learn a lot of stuff!
i would pay to see this at the cinema
never before have i been so intrigued by mayo. or any cooking video to be honest.
c'est parfait.
I think we need more videos with Alex trying to say lecithin.
Can we just take a moment and appreciate how inspiring Alex’s motivation is🙏
I've just tried your approach. And it it's freaking AMAZING!
holy cow this video is amazing
the attention to sound and atmospheric shots/cuts are true art ignoring the mayo completely. wow
Thanks Alex for another great content! Professionals make mayo with hand blender in 2 minutes. Just pop 2 eggs with the whites(they make the mayo smoother), salt, spoon of mustard and vinegar optionally pepper. Add oil about one cup. Sink the blender at the bottom then turn the blender on maximum and slowly raise the blender. Viola Mayo ready in 2 minutes.
Egg whites in my robo coupe? Nah nah XD
“Let’s ketchup in the next one...” 😎👌
The door 👉
Exactly! 😆😆
I heard it too 👌👌🤣🤣
Just as long as nobody stops by to ask "Was dis here saus?"
Will have crazy revelation about origins if next one is about ketchup!
Hey Alex, I am a culinary student from greece. I have worked with 3 chefs up to now and still I wasn't able to make a proper mayonnaise. That was until today. Thank you so much for your work and effort into making me a better cook. I really enjoy your work! Keep getting better for all of us!
And a helpful tip, since λεκιθινη is derived from Greek I guess the correct pronunciation is lekithin!
Thank you for this video I can’t thank you enough for explaining it the way that you did.
I loved your video as always.I tried it and it turned out delicious.
Alex you gave me knowledge, for that I'm grateful, but wat I really want is a heart
Thank you. I always thought the mayo making process to be quite mind blowing
this was extremely dramatic, entertaining, and educational! thank you!
Now this is the kind of video that makes me inspired for cooking.
I would really love to know the proportions for the ingredients tho.
The earliest I've ever been to a video ❤️
Great video. Entertaining. I've seen several videos that explain the science behind the making of an emulsion. What you have done is to take an extra couple of steps beyond the basic "how-to" and made a "why-how-to!" Lethicin, the binder, that magic ingredient or chemical property that hold the suspended antithetical water and oil together.
Last point of praise I promise. You have also created mayo within your wonderful series on Mother Sauces; therefore classifying and raising mayo to the high pedestal of a sauce!
A sauce that is, in it's own rights, brilliant and delicious, but can be the bases for other equally delicious sauces! From aioli with all its varied and subtle renditions to a "dressing" sauce for a variety of salads. Bravo!
Toujours un plaisir de voir tes vidéos et ton enthousiasme !
Ah, mayonnaise, my favorite edible non-Newtonian fluid.
Damn, you beat me to it.
Not custard? Fair enough
Matthew Bowers it's custard for me! You can run on it if you have enough ☺️
@@matthewbowers88 Don't get me wrong, custard is great in a dessert or a pudding, but it just doesn't work in many dishes.
@@FountainOfYoot imagine how many pasteis de natas a swimming pool filled with custard would make after running on the surface.
This came up in my recommendation after I failed at making a mayonnaise earlier today. I feel like youtube knows too much!
Yooooo okay i am officially glued to you. Love how you turned mayo into a whole experience. This is beautiful.
Thank you to this channel it helps me so much to my online schooling
My grandma always made mayonnaise kind of like this and I always thought "It tastes awesome, but this can't be mayo - it's nothing like what you buy in the store"
I was surprised when you listed the ingredients! The only difference in hers (and mine) is that we use olive oil instead of vegetable oil (portuguese olive oil is super good and we use it for everything)
Do you think there is a difference between olive oil vs vegetable oil?
Olive oil is not neutral in taste mayo need a neutral oil like sunflower , colza this what he used in industrial mayo
The taste. Grapessed works wonders, too.
You can actually use an immersion blender to make mayonnaise super fast. Just make sure to use a very neutral oil and a container to blend in that causes the oil to be above the blades, then slowly raise the blender to start incorporating the oil.
Well yeah but that wouldn't have made for such an interesting video now would it?
This is a work of art !!! How to present making mayo like that, incredible!
great content as usual. just ordered your book and can't wait to check it out. keep the vids coming.
"With grandma's food, the tasty one" how did he know??
Tips : use an immersion blender to make your mayonnaise, work as a charm and is wayy easier than with a whisk
EDIT: If you do it in the food processor.
The little hole with a funnel in the top cover is for slowly adding the oil.
The camera shots are less sexy, which is why alex is using a whisk.
@@Deschit Oh, you are right, thank you for correction. Should have paid more attention to reading the comment.
Cool thing about the immersion blender is that you do not need to add the oil slowly, you can literally put all the ingredients in a jar, then you start the blender touching the egg at the bottom of the jar, preferably at a slow speed, don't move the blender around, just turn it on, and after the emulsion starts, you can move it around to catch all the oil.
@@fallown31 Exactly! And you can mess with the type of acid, I use lemon juice with dijon mustard. Not bland at all
J'ai essayé ta technique de mayo et elle a super bien marché, merci à toi!
The editing of this video was amazing. The most intense (and funny) mayonnaise video ever.
Great video, thanks Alex!
Another "trick" is to make sure that all your ingredients are at the same temperature. I've seen mayonnaise failing due to an egg coming straight out of the fridge. As they say: "Every little helps" :)
Actually, Mayonaise is an Instrument!
* Mayonnaise
and horses are fruits
There are many reasons why i love this channel but the main one is how much i learn, i have learnt more about cooking and cooking theory than i ever did from school or family and Alex makes it fun to learn, which is excellent because my attention span is terrible but alex some how keeps my attention and because of that i actually learn.
I love how you got deep with that emulsification metaphor
The mayonez! Boris would approve of this masterpiece of sauces
i need some lesithin in my life for stability
I just love how I learned to make mayo today. Thank you!
Loved your video! It was fun, well crafted and ellusive all at once! Keep up with the good work! Congrats!
Everyone: Mayo is hard to make
Alex: Hold my oil
Me: Frenchie needs an immersion blender... 20 sec mayo.. but i guess that would be hard to make into a 10+ min vid
@@broutefoin Actualy using a blender is easy and ok but also it changes the density of the mayo making it more thick more compact, but when you do it by hand it tend to be more fluffy more "light" in the mouth
'' When you have no shoes...'' I need to know what the rest of that sentence is.
Alex, you're stepping up your game!! Really cool series, and man your film and storytelling skills did improve! Keep it up, love your channel!
One of the best videos I've ever watched on this platform.