How To Make Mayonnaise

Mayonnaise recipe. We show you how to make a thick, creamy, tangy, homemade mayonnaise. Follow this simple mayonnaise recipe to make the perfect dressing.

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47 thoughts on “How To Make Mayonnaise”

  1. Thank you for taking time to make this video. There are many ways to make mayo. This is a preferred method by French chiefs though they use other ingredients . Thanks again as I know making these are work.

  2. I wonder if they take the eggs out of the chickens' ass as soon as they do them, they always say "as fresh as possible" ..also for everyone who talks about the store, the only reason why you would make mayonnaise yourself is probably because it's fresher and made by yourself (instead of mass production, they also use shitty ingredients and things that shouldnt even be there..)

  3. @KrasusAversa and i don't make mayonnaise there for it can't taste like crap because i don't make it p.s you should respect my opinion! if i don't like how that mayonnaise is, it's my opinion, i don't have to agree with anyone else, especially not you and i checked on your channel and it said u commented 'DISGUSTING! I WILL NEVER EAT MAYONNAISE NO MORE!" so you can't judge me!

  4. @SUPERHULK7 That is almost completely untrue. Super market shelf mayonnaises use powdered egg proteins. They are much more stable than home-made, fresh-egg mayonnaise and can be held for longer in the food safety danger zone than the old-fashioned fresh-egg mayonnaise.

  5. ok then, put 28650275027kg citric acid and all thesechemicals they add, so u can have an industrial mayonnaise…. jesus people! enjoy your capitalist rubbish if u still want to!

  6. Your reply imputes to me a position that I do not hold. I make my own mayonnaise from fresh eggs, oil, lemon juice, (and usually a bit of prepared mustard). Your ignorant response does not consider the post to which I was replying. I am correct in that "super market" mayonnaise does not use raw egg, but rather processed egg proteins and is, in fact more food-safe than fresh mayonnaise. That is what I was replying to, not that mass-produced mayo is better than fresh. Learn reading skills.

  7. Or try this (you pig-ignorant jerk–see your knee-jerk response to some other comments of mine): Coddle the eggs by dipping into boiling, slightly salted water for a few seconds. When the eggs are cracked, you should see a continuous film of coagulated whites just under the membrane under the shell. While not 100% proof against salmonella, this will kill salmonella on the surface of the egg and make the yolk even safer to use (avoiding cross-contamination).

  8. salmonella is only in the chicken meat and no its not dangerous since its mixed with alot of fat element who neutral potential the bloom of bacteria … (Professional Chef )

  9. Stable? Stable = chemical stabilizers, and not to mention the preservatives they put in store bought mayonnaise. No thanks, I like fresh. It tastes better

    Eating food that is made for sitting on shelves for months doesn't exactly wet my appetite

  10. I would recommend the following alternative recipe If you do not like using raw egg yolks. You can replace it with… milk. Just keep milk -oil ratio 1:2 and use an immersion blender. You will get an emulsion which can be a base for sauces of your taste. Along with mustard, salt, pepper and some acid stuff (like lemon juice or vinegar) you can add garlic or fresh herbs other ingredients of your choice. Less cholesterol (compared to yolks) and suitable for people allergic to chicken protein.

  11. So, let's see… The stabilization stems primarily from using dried proteins. Read the ingredient label. There is probably only one ingredient you can't recognize, and that likely the last.

    Also, it should be, "does not whet my appetite," not, "wet my appetite." The expression has nothing to do with fluid, but comes from "whet" as in hone or sharpen.

    Finally, I'm all for fresh, home-made mayonnaise and prefer it, but store-bought is safer if it is going to out at room temperature.

  12. +MrImstig If you are lazy you can spend your whole life buying anything and never do anything yourself, just be a lazy work slave your whole life.

  13. my god ! you're sure to miss your mayonnaise doing this way !
    please, american people ! stop making french cooking ! it's a disaster ! 

    first make a mustard sauce with mustard and oil 
    then, put an half of yellow egg
    and start to add oil, slowly, while you turn 
    and add oil till the mayonnaise becomes hard and consistant
    the more you'll add oil, the more it'll be consistant
    at the end, add some vinegar and real lemon juice ! salt and pepper
    that's all folks

    a french cooker

  14. Thank you for your tip about not using virgin olive oil. I made my first mayo today (different recipe) and was not happy with the results. You guessed it, I used Extra Virgin olive oil. I bet that's what went wrong, Wish I had seen this first. Next time I'll know.


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