Homemade Mayonnaise + Garlic Aioli + Remoulade - Chef Jean-Pierre

[@69adrummer]

Chef, the love, care, and passion you have is ...amazing. You inspire us with your love of cooking, your passion for *quality* ingredients and a feeling of having *FUN* while cooking. Your videos are inspirational, fun, humorous and that right amount of NERD factor for the science and chemistry of cooking too. Hope you and your crew and your family are well during these trying times. Keep it up man! You are truly one of the GREATS out there. Like Bob Ross was to painting or Norm Abrams to woodworking...My friend, you rock!!

[@ChefJeanPierre]

Thank you for the kind words, I really appreciate it!😀❤

[@emmanouil9]

Totally!

[@lewiskemp5893]

You put the words out I was thinking. Especially Bob Ross. Great comparision

[@bramblebop1904]

Me, I like his personality. He could've been talking about something else , I'd love it all the same. Its like a theatre for me, one guy, soliloquizing. He constantly promises to make a moose. I've never seen anyone make a moose yet!

[@robertakerman3570]

@@bramblebop1904 North Woods make Moose. Leave those Guys alone(they get MEAN). Meanwhile it's Chef being Chef. He's a sight 2 behold.

[@ron56pvi13]

My wife wanted me to run to the grocery store for mayo to make chicken salad. I live in the sticks 14 miles from the nearest store. I told her I'd make my own, took it up a notch with your aioli recipe then thought what the heck I'll make the remoulade. Best chicken salad ever!

[@adamfreeman5609]

And they lived happily ever after.... What was for desert?

[@sicariusperemo3789]

@@adamfreeman5609 A divorce 🤣

[@FFDannyB]

Mayonnaise, Garlic, and Chef Jean Pierre! It's all my favourites!

[@BeardedScorpion]

Cooking while in a wheelchair is very challenging but love to cook so I make it work , you make Cooking so simple for anyone wanting to learn so thank you for that. So many great chefs out there but have to put you on the top shelf because you teach the basics so well and makes it fun to learn . I would have loved to ha e been a student at your Cooking school.

[@ChefJeanPierre]

My pleasure 😊❤

[@ChumpyChicken2]

Thanks mate! I could listen to these teachings all day! 🇦🇺

[@Jimmy-sb3fc]

"There's a hole in the feeding tube of your food processor... That's for making mayonnaise". Wow... Mind. Blown. Thank you chef!!

[@richardcorsillo9819]

We love how you awaken us to REAL food. Having awareness about what we've been eating from the store is also hilarious. Thanks, Chef.

[@TapDancerDood]

Why is Hellman's white?

[@corinnakern]

@@TapDancerDood I would like to know as well, if somebody can tell us perhaps!

[@LisabonMusic]

@@corinnakern its because they use all kind of emulsifying agents in order to be able to introduce more oil and water so the ratio oil - egg is pushed way beyond the limits JP explained in the video above. Since the oil they use is mostly colourless and in emulsion with water it appears white, it appears whiter than actual mayonaise (the low egg content helps too, of course). Of course they do it because eggs are the most expensive ingredient, oil is cheaper and water costs nothing.

[@hazelpearson2975]

My Mom used to take a can of evaporated milk, salt, pepper, celery seed, yellow mustard & one whole egg. Bring it to a boil, then simmer til it thicken up. She always used this on potato salad. I didn't realize that she was making a form of mayonnaise. LOL. I love all the things I'm learning from you. GOD BLESS YOU. 🙏❤️ From Missouri

[@hartleyw6323]

Chef is giving details others don't mention. Thanks Chef!

[@NinjaPuppy.2]

When making potato salad tonight I realized that I was out of mayonnaise. Soooo, Chef Jean Pierre to the rescue with his mayo recipe. It is fantastic and just like he says in his video, I won’t be buying that Hellman’s anymore. Thank you Chef.

[@Danny-bf9on]

2 videos in 1 day you really are spoiling us Chef

[@robertanchor]

It’s incredible how much you can learn watching Chef’s 👨‍🍳 videos. I feel like I’ve been to a premier culinary school without leaving my home.

[@dhmalcolm]

You have been to a private course with the Number One Chef

[@briancleveland6115]

I've been a cook for 35 years, and I want to be like him when I grow up. Fresh moyo is always best 👌

[@williamstolley2165]

I caramelized some onion before I started my chicken soup... now I have so much flavor...right there! I swear, it'll last me 17 years! Love you, man.

[@colleencannon7035]

I LOVE YOU AND YOUR RECIPES. YOU ARE BETTER THAN GOOD. I AM 85 AND STILL LOVING COOKING AND EXPERIMENTING.

[@nannyroo5]

Chef Jean Pierre my Favorite Chef. From one chef to another I enjoy your techniques and Cooking. Very well presented.

[@ChefJeanPierre]

Wow, thank you Chef Charles, I appreciate the kind words!!! 😀❤

[@jbm-samomico2297]

bravo Jean ....

[@johnbergevin1437]

Chef JP cracks me up! And I learn so much! Way to go chef!

[@noyfbna]

I love his recipes. So delicious!

[@HALASKARJERWYZ]

we love you good sir , keep up the good work !

[@janwinther5972]

Hello again JP. I was wondering if you could demonstrate making your mayonnaise in a food processor PLEASE. AND it would be great if you could do some salad recipes. Love watching as always and making Chocolate Mousse in the morning.

[@michaelmichelsen]

I love watching this Chef! Bring on more videos! Thank you.

[@corinnakern]

Thank you Danke Merci Chef! You inspire me every day to do things I haven't created in a while, and to learn and try so many new creations! Greetings from Austria 🇦🇹

[@MrFennmeista]

I love his personality and sense of humour

[@ChefJeanPierre]

Thank you Tom! 😊

[@whitedevil5885]

He has a way of teaching

[@astolfo3601]

FINALLY- I can make my own Chef Jean-Pierre just mayo+garlic Aioli+emoulade

[@brendaqualls1453]

I love to watch your show! It cheers me up.

[@AKAtAGG]

You make it look so easy, chef. I have never been able to make mayo as quickly as this. Takes me ages.

[@GlebRysanov]

sticky7435, this is classic method. But with the immersion blender you can make your mayo in like 2 minutes. Literally.

[@gomifunelives6085]

Bro, you are cracking me up with your comments on 'that Helmet crap' you get in the grocery store. lol You made me laugh and you taught me a lot. Thank you so much! God bless you!

[@ChefJeanPierre]

Thank you 🙏

[@ronnyskaar3737]

Yes, Chef. You create an emotion 😊

[@cocochanelle1970]

J adore l aïoli ! J ai vécu à Toulon sud de la. France 🇫🇷

[@msveritatis4748]

made this tonight, thx Chef!!! AmmAzing!

[@jonkojones3677]

I tryed this mayonaise with the 18 yr old balsamico and i can tell you this much about it, if you have a love for food you can not put crap in there, if you like crap than save yourself the time and buy it at the store. But that is 1e class quality Pffiieeuww its fenomenal and a must have to make THE mayonaise.." I wisk the mayo by hand i like it better that way but Now people ask me if i go to the gym that often i make it !! Like all of your food chef its not only good for the mouth but even better for the soul ❤

[@Lisa_Minci96]

His energy is amazing!

[@de9445]

I can’t wait for your Carbonara Dish!!!

[@pascalchenard5732]

Just discovered this channel. This is truly amazing, we can see your passion. Bon succès mon amis! D'un gars qui viens du Québec ;)

[@priayief]

In my view, comparing home-made mayonnaise with the retail product is like comparing apples and oranges. They are two totally different products, and both have their place. I love this recipe and I like that I can adjust it according to my taste. Thanks for posting.

[@maryshew9308]

The Good Lord knew what He was doing when He made you a Chef!! Perfection!!

[@ChefJeanPierre]

😍😍😍🙏

[@Menter2tm]

As a dane it warms my heart that you made a remoulade! I'm gonna try this at home myself, never had a (french) remoulade before.

[@HunterS.Catson]

Remoulade is French in origin.

[@henrikzebitz4753]

Theres only one word to say...love!!❤️🇩🇰

[@kevind2382]

Another note: enjoy all the education. I realized, I start to whistle along at the very start of your ending musical tune. Soothing!

[@KevinBullard]

The chef did it again! So watchable

[@bgueberdenteich5206]

Emoogin (emulsion )- that is even better than onjon ! We love your charming accent, dear chef Jean Pierre ! I add a pinch of sugar to my mayo ! Barbara.

[@karenellis2098]

I found a fermented mayo recipe online. Do whatever mayo recipe, add whey, let ferment a few hours. It keeps much longer in the fridge. I’m still messing with the recipe. Homemade ketchup is similar. The whey doesn’t seem to alter the flavor. I definitely need more salt and garlic! Remoulade is great with fried oysters. I’d love to see your version. Actually, a vid on frying would be great. My fried rarely turns out well. Not sure yet what I’m doing wrong. Thanks! Always more to learn, and I appreciate you!

[@B81Mack]

That's a great idea. Where are you getting whey, from on top of plain yogurt?

[@Beedee664]

This year, I ate at the restaurants less than 20 times, and I went to “great” places. After cooking for myself, with support of your videos, restaurant food is unsupportable. They made potato au gratin with “Caramelized” onion at the newest, bestest steak house in LA, Jesus. They were not caramelized and potato was undercooked. I could tell exactly what they have missed. Spices? Non existent. Thank you for teaching us a better life.

[@bigsarge05]

A must watch

[@romainepaige2352]

This guy makes the day tasty 🙂 thanks chef!!!

[@Hibbou.]

he's half french, half italian, and a 100% american ;P

[@gilberthomecooktv2451]

Wow ! Another amazing lesson learned from a great chef 👍🧑‍🍳❤️. Thank you chef 🙏

[@thatcarguy2064]

Him: adds red onyo Me: he did the thing! He did the thing! Seriously though, these are good videos.

[@carlapearce9337]

You inspired me to cook again! I adore you! 🇺🇸♥️🇺🇸♥️🇺🇸♥️🇺🇸

[@53defense1]

Thanks again Chef for the knowledge.......I'd love to see you prepare a classic Coquille St. Jacques......

[@myrrim1291]

My mouth is watering!

[@georgesingleton3425]

So many chefs today try to reinvent a simple but elegant recipe. KISS

[@Dsdafg]

Love this guy!

[@SushilaDevi-kr7ow]

Your cooking is amazing chef. I love the way you explain its so much fun.

[@connie1445]

Chef pierre, What a pleasure it is to watch you prepare and cook your recipes.

[@miltondanielsson5678]

I will definitely make this for my burgers this dinner, I can't wait to see how this mayonnaise tastes with a good burger

[@lawrenceburchett7411]

Wonderful Chef ! I have made many variations with blender , you know...LOL SO NOW ,I HAVE TO MAKE IT FROM SCRATCH...thanks I think...I will do so just for the skill...

[@JasonSmith-r8w]

Thank you so much for your videos, I tried making my own mayo tonight. It was just for practice and I am pleased with my effort. Next time will be perfect

[@downtime3606]

My goodness I love the way this guy teaches.

[@yahyasarfaraz1231]

I respect you …you teach very well, thank you

[@gregbester3855]

I love this guy's energy. :)

[@brendanmorales4504]

Hey, it's that remoulade that I asked about!!! :D

[@markrosenstand4796]

I come back as your seafood cakes are a frozen staple after 5 years,how the family wants them on brioche buns,finding again Jean-Pierre my goto the sauce,long live how much fun.

[@denisbaker9090]

Great video.! Confidence boosting.!

[@alanmortimore898]

Amazing presentation on all recipes. Your humor makes a pleasure out of cooking.

[@missnova2854]

Love your video! I recently learned to ferment mayonnaise, and then it lasts weeks to months 🎉

[@B81Mack]

I want to do that myself. What are you using for a probiotic?

[@kevinhall6099]

I would LOVE to spend a day in the kitchen with Jean-Pierre drinking and cooking. I imagine he would be a riot half in the bag and making up yummy stuff.

[@ChefJeanPierre]

😂😂😂😂😍😂😍

[@babygrrlpc5057]

Thank you for this! He’s ammmaaaaazing! ❤️

[@lemonsorlimes9406]

Chef, what CAN’T you do? You amaze me!

[@amersharifuddin3626]

Love your creativity ...very2 respectful with your product ..

[@igorm.2073]

I can't wait to try out this myself

[@TapDancerDood]

Please don't make the baphomet hand sign.

[@suddendallas]

This was life changing!!

[@billygarfield5520]

Wow!! Really, really good recipe!!! 👍👍👍👍👍

[@sarawutmeechot2932]

Good Chef

[@annespellberg7173]

Crudite with saffron aioli is a big snack around here. Love it. But I like Hellman's too!!!

[@y2ksw1]

If I knew how good self-made mayonnaise was, I never started to make it ... now I can't take the shortcut any more! 😊

[@rejinaswargowari5384]

I love ❤ this recipe

[@emmanouil9]

Mayonnaise, garlic, chives, anchovies! All the good things!

[@bunkerman99]

Making this today. Thanks you Chef.

[@enenkelcornelia2577]

Wow nice 🙏🏻👏🏻👍🏻

[@warmweatherfriend1756]

I never realized that you could make your own mayonnaise until about 20 or 30 years ago when I was watching a PBS show, Great Chefs of New Orleans. The French chef insisted that the the stuff in the store not be used and it was certainly educational Also, the Great Chefs series had nice background music by Charlie Byrd. I miss that show.

[@johnmccool4851]

Helmet, Hellmann's whatever that crap is called..😂😁😎🇺🇸

[@theoldbigmoose]

Hellmann's sure is not the same since they changed the oil or the process a few years back. It no longer "cracks" in the jar and is just an oily mess in my opinion these days. Home made is the only way to go now. Question: Should I be using pasteurized eggs for safety?

[@andystone6777]

@@theoldbigmoose you mean it's hell, man ?

[@williamprice3737]

Chef Jean-Pierre my friend! What was the longest standing and/or most popular exact ingredient and presentation combination that people enjoyed so much at the Left Bank restaurant for seafood cake? I’m sure all your cake recipes are delicious; I’m simply intrigued by the details and want to do my best to really impress my family a la Chef Jean-Pierre Much Love, William

[@ChefJeanPierre]

This is our famous seafood cake! kzbin.info/www/bejne/qHWxpqmXn7-ofsUsi=lKDs6ZgvENuNCWmT 😊👍

[@Mah_Na_Mah_Na]

I would love a video for a garlic aioli sauce/dressing to use as a 🥗 salad dressing, or on a fat roast beef 🥪 sandwich, or even added to pasta for a yummi pasta salad. O.M.G what about adding it to a potato salad? The possibilities are endless. A ham & turkey, swiss wrap with fresh tomato & shredded lettuce. All wrapped up in either a large tortilla or flat bread. My brain is going into over drive. It's 3:30am and this woke me up! Is it bad when you dream of food you can actually taste the food you are dreaming of?

[@carolyndavid1959]

I love learning from the MAster!

[@braddixon3338]

I was watching that and wondering about putting that on grilled fish (salmon or white), and wa-la! you said it. You have your own folder on my book marks, how's that!

[@Markivest]

Chef can you make a video about slicing/dicing potatoes? Would love to see that!

[@ndzapruder]

I'm only planning to live another 17 years anyway, so I made some and stuck it in the fridge and set a very long timer!

[@ChefJeanPierre]

Freezer, freezer not fridge 😂😂😂❤

[@deborahcaldwell9775]

Aaaaaaaah yes. Quite wonderful.

[@ghalielhoumaidi205]

Thanks a lot chef, your recipes and demeanor bring me a lot of relaxation and since i started recreating them my family loves coming over haha

[@gianniverri]

It make a tasty Mayo like that Chef good job!

[@HappyArchaeology-mm4ng]

Good one here.

[@emmanouil9]

Oooh. Yes , I can do this!

[@infoscholar5221]

Excellent! vid. Answered a lot of my own questions as a cook.

[@heartthehorse]

Photos of steps in recipe link look great!

[@flybyairplane3528]

CJP,HELLO, BUT THIS REALLY KOOKS LOVELY, ,,,,DURING WWII,I WATCHED MY PARENTS MAKE THEIR OWN MAYONAISE, ! I’ll try this, 🇫🇷🇫🇷🇺🇸🇺🇸

[@msifre5914]

Love it. Thanks

[@bracebrace1760]

Perfect .👍🍺🍺

[@newtunescape]

Thank you. I will make this.