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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isnt it dangerous to eat that since it has raw eggs in it…?
cant you get salmonella like that?
@xcutiepatootiex they are raw eggs in the mayonnaise you buy at the super market and there are also raw eggs in cake when you lick cake mix of a spoon
I HATE HER VOICE. OMG.
I can't see shit because of these stupid gray boxes…
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.
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..)
@10Rosemary Your mayonnaise tastes like crap bs u dont know how to make it,bitch
@KrasusAversa you do realize that your comment is 8 months too late and i completely forgot about my comment and most people agree with me.
@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!
@10Rosemary But store brought mayonnaise is mostly from water and karagen…
@KrasusAversa well i don't eat mayonnaise so i don't care
@kingali147 You're a moron, there's raw eggs in a lot of things people eat. Also, learn how to use proper English.
@SUPERHULK7 they are not.they use powdered eggs.and shitload of chemicals. shelf life of store mayo is lik a year…
I go to Le Cordon Bleu and our Chef showed us how to make I can never do it right… Idk where or how much I could add the oil. I always screw up.. 🙁
looks kinda loose 🙁
@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.
step 4: serve (this is stupid)
it only keeps for three days???? who eats that much mayonnaise? I need mayo to last at least a month,.
yup…this recipe is not gonna workout for any1…its too…stupid
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!
so simple… all fresh ingredients and it's healthy and tasty. If you just want to avoid salmonela 100% JUST ADD HOT WATER or hot SYRUP while blending the eggs. thanks.
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.
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).
lol i wont waste time on you, bye.
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 )
Why does the recipe need salt when lemon juice is in it?
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
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.
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.
Is mayonnaise an instrument?
does all mayo have mustard in it? All the recipes use mustard…whats it taste like without it
I will so gonna make it and eat it all by myself 😉
thx
I don't even like mayonnaise…
that was the best question so far….lol
alot of people i know rave over Japanese Mayo, they say its the best tasting thing they have ever had, ive never had any! anyone know anything about how to make it?
Can we use electric mixer?
Absolutely just make sure you use a whisk attachment to make sure it stays nice and airy.
+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.
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
can i use orange?
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.
its so easy and yummy! I did it without mustard.. its still good.. 😀
Honestly after watching this video im convinced that Cocaine is a hell of a drug
can I use the whole egg instead of yolks
Nice
Mayonnaise doesn't come from Mayenne but from Mahon, a Spanish town, (Mahonesa). It is originally made with olive oil.