How to Make Mayonnaise | Gordon Ramsay

[@trudytrew6337]

I don't think you need to sharpen many knives to make mayonnaise.

[@mcar-oy8xe]

I love Gordon Ramsay, but he always bounces around like he has to pee

[@nurlianafitri7109]

Exactly!

[@mcrvv]

The way his videos were shot kinda makes me dizzy. Nonetheless he has great recipes.

[@ahnkooon]

Looks like immediately...

[@laubetty6089]

nurliana fitri 一_

[@MsZandiX]

mcar 7491 THAT WAS EXACTLY WHAT I WAS GOING TO SAY! Luckily he has great recipes or i I wouldn't bother because he makes me nauseous trying to keep my attention on him

[@WashingtonMonster86]

I don't know why, but when I watch Ramsay's videos It calms me down.

[@WashingtonMonster86]

WashingtonMonster86 I think its maybe because he seems to know what hes doing, everything is precise, and the end product always comes out as planned. *calming

[@tychus3340]

WashingtonMonster86 I'm not even into cooking and I find myself 4 hours deep into watching random Gordon Ramsay vids lol

[@tychus3340]

Yeah. Here I am watching Gordon Ramsay cooking high class food while eating Top Ramen™ Q.Q

He's moving so fast and jittery because in a restaurant you are always moving fast and slick and working on more then one dish.

[@retrogamerdave362]

he always is acting like he's coked up

[@lone3512]

What the hell?! You can make mayonnaise just like that?!

[@pegalis]

For those who keep asking, 300 Ml of oil is roughly 1 1/4 cups. So, its 1 1/4 cup oil to the 3 egg yolks.

[@saulodx]

i wonder why his fridge looks like a wardrobe

[@gadrans]

ok so... I'm belgian, this is how you do mayo 1 whole egg salt, pepper 1 big spoon of dijon mustard a squeeze of lemon give it a mix then add sunflower oil, not ground nut oil (that's shite) if it splits, just add a little hot water and it will be perfect

[@MargoCho]

He says groundnut oil, or in the US, peanut oil! :)

[@LifeFromADroid]

Just made some of this right now, minus the lemon juice, and it turned out to better than regular mayo from the store. Although I used olive oil instead of gramna(sp?). For those of you wondering about English mustard, it's just another name for brown mustard. I definitely recommend this, it's tasty. :)

[@Njderig]

What the hell is "grandma oil"?

[@Lucario55076]

*granola oil

[@EricRyanCronin]

LMFAO

[@Njderig]

aiden mchugh LMAO that sounds gross.

[@Ganzicus]

groundnut, ie peanut oil

[@ROLLKlCK]

Lucario55076 Groundnut*

[@kemerios1]

I was supposed to do my homework 3 hours ago but i'm in Ramsey's video spree and i can't get out.help.

[@dronefootager]

I have tried it 4-5 times already and can confirm that it's a very good mayo. Pay attention of the quality of ingredients. BTW, with 2 spoons of mustard is even better!

[@MirekSasek]

That's what I love about him - his excitement and love, and you should realize he's a chef and owner of restaurants, and they work hard you can't even imagine.

[@hohummmsezmoi]

I was in a French cooking class when I learned how to make mayonnaise. The chef told us we can whisk it or blend it but he was going to use a blender because it's faster. The blender conked out! He said that's fine, we can go old school. I am usually oblivious to tasting anything but fresh mayo is really different from mass produced preservative laden mayo.

[@lolzable1]

Man his cameraman is amazing. I'd hate to try filming someone jumping everywhere like that!

[@chek1n]

There is more than just one cameraman, they have about 5 or 8 cameras set up in different angle all around the room.

[@barev22]

Alton Brown recommends to add a splash of vinegar and let the mayo sit on the counter for an hour or two. The vinegar and lemon juice kill bacteria and allow the mayo to last longer in the fridge.

[@whackoization]

Wtf is that intro?

[@whackoization]

***** Haha.. He's just standing there looking macho as fukk. Almost like a parody of some sort.

[@whatsupbabey876]

i laughed more than i should

[@rphinks]

Step 1 of making mayo...get that knife fucking sharp!

[@Liam40]

used lots of your videos in my cooking class this year in school. Always funny to beat your friends at making recipes and surprising your teacher.

[@thebun]

These people criticizing how Ramsay makes mayo have me laughing. The man has 15 Micheline Stars. I think he might know what he's doing.

[@MrSeriousW]

is mayonnaise an instrument?

[@maham7471]

I just made mayonnaise with your recipe & it turned out really great ..... Loved it. Thanks for showing different techniques & recipes to ppl like me who loves learning from one of the great chef . Stay blessed !

[@KirinRahl]

@duffauctions Actually, mustard is quite literally an emulsifier. It helps make mayo; all mayonnaise is is an emulsion of egg yolks and oil, and the mustard helps that happen on a chemical level. It also helps your oil and vinegar mix if you're making a marinade; just a little pinch of mustard powder makes a world of difference.

[@TripTrap1]

Because he gets joy and excitement from what he does for a living. Perhaps we could all learn a little more than just cooking from him.

[@Kae-Lexi]

Aside from being quick and informative the camera work was terrible. I guess that was supposed to be some kind of style but to me it seems really unnecessary.

[@mrtie16]

He's saying use ground nut oil. Whisking it is harder, but you can get the exact consistency you want. I usually get someone else to pour the oil in while I whisk so it doesn't separate.

[@AntonioRoma]

I have attempted about 4 times in my life so far to make mayonnaise, I added my oil as slow as he's added it in this video and it will not emulsify. He's using a magic wand, I tell you!

[@suchadaY1780]

He seems to make everything so easy with his hands... I love this man

[@JayRutley]

He said 300mL oil (1 1/4 cups)

[@BlackTalon53]

actually it is the lecithine in the egg yolks that acts as emulsifier. I have always used a little vinegar instead of the lemon juice, I might have to try that.

[@josephbrownstone8307]

Does adding the lemon beforehand destroy the yolk as well? I see other videos that do this and it seems to turn out just the same.

[@jltaco85]

I use 4 egg yolks, 2 garlic chunks, 3 tbsp of mustard, 3 cups of salad oil, and 1 cup of olive oil for my restaurant. It's a pain in the ass when it splits though.

[@nukkon]

What oil is he using? I was unable to catch that.

[@goldvulcan9284]

Dammit I just made oily soup lol

[@bagelboi66]

Seasoning at the end, that is a good tip.

[@TheVideoVolcano]

nice pun

[@Zabs_Mcgee]

TheVideoVolcano que?

[@TheVideoVolcano]

Zabs McGee End == Tip

[@최원겸-p1t]

Thanks Gordon. I'v now realized how much oil included in mayo.

[@hashthedealer]

How long can you keep this home-made mayo in the fridge for?

[@MissJack5789]

a pro chef is always on the move and thus has to have ALOT of energy to do their job right. this guy is almost always running in place! XD

[@atomsk3291]

I use a whole egg, sunflower oil for the mayo, and vinegar and salt for the seasoning, you can add whatever else you want, but an egg and oil is the basis. If it splits you can get another egg and use the split mayonnaise as oil to try again. Adding salt at the beginning makes it easier to "split" because salt it kinda anti-emulgent, but I add everything (including all the oil) at the start anyway and it splits only like 2% of the time, the trick is to use a hand blender and mix slowly from the bottom (where the egg is) to the top.

[@THEREALInfamousP]

Sunflower oil has a rather inert flavor makeup and works well also. Want an amazing olive burger? Use olive oil for your mayo and dice into finished mayo, your favorite olive blend.

[@BA-ji1zh]

So...mayonnaise is essentially the same thing as hollandaise except the emulsification is with oil instead of butter.

[@l_impie]

I do it by hand and it takes less than 2 minutes. Once you're used to, it's a lot quicker the old fashion way. And it gets even better: you don't have to clean all the parts of the mixer, just the whisk... Turns out the lazy-mixer way is actually the more time and effort consuming.

[@woableattack2990]

Oh my god just look at him jumping around, always moving, never standing still, never in focus... Chef Ramsay has some serious passion and i wish i where that passionate when it comes to my food too. Love those videos

[@bsavage1378]

People you get raw eggs yolks contaminated if not handled properly. Most bacteria etc, come from the shell not the egg yolk itself.

[@Angelsaadia]

wow i just get to know what to do with the egg yolks when using the whites in angel cake(laura vitale recipe) now its not going to be wasted :D

[@lazygamerz]

Wow, that was easy, I finally have a reason to get myself a blender.

[@JohnHassink]

Is it OK to use sunflower oil instead?

[@xLilPuddinTater]

0:53 "when you season it to begin with, it destroys the egg yolks" says this as the egg yolks get annihilated in the blender...

[@EliteRainSnipers]

I seriously doubt that 760K people are going to make mayonnaise.

[@J_Rossi]

Maybe it's the excitement and passion he has for his work. :)

[@skariaxil]

Actually, on egg yolk can emulsify about six cups of oil (as per Heston Blumenthal).

[@waynelawson436]

I just made mayonnaise in my Ninja blender, added all ingredients at once and my mayo came out just swell.

[@justinduongs]

It worked! Thank you, sir! Although my first try was a bit sour because I put a little too much lemon juice, but it tasted amazing!

[@HastingsFC1]

did he say ground nut oil..?

[@shrinkingsarah1]

all mayo has raw egg in it, but the store ones are packed full of preserves and chemicals to keep it okay for longer. this is fresh and good only for 3 - 5 days.

[@cronin098]

I used to work in an E.D. Smith factory, and I thought I heard from someone that Kirkland's mayonnaise is only eggs and vinegar. Vinegar works to control for any threat of salmonella because it is so acidic. I'm not sure if any of the ingredients in Ramsay's recipe control for that (maybe mustard?), but it's something you can try experimenting with. I haven't tried making it myself yet.

[@ryantaylor1131]

Best chef ever

[@MatthewMengerink]

Harold McGee did some experimenting with egg yolks and their ability to emulsify. You can see in his research that one yolk can make 6 gallons of mayonnaise. While mustard is an emulsifier, it is far weaker than the egg yolk and Gordon, who I'm sure knows this, is using it for the flavor not its emulsification properties.

[@gogotube6633]

How long can we actually keep this mayo for??

[@cutler12345]

just made this today and it was awesome! :) :) disappeared in a couple of hours. never made so many sandwiches before haha

[@gerardquimbo]

@duffauctions mustard has emulsification properties so helps blend with the oil.

[@asianmalaysian]

Agreed. While its true that mustard does have emulsifying qualities, it is irelevant given the far greater emulsifying qualities of the lecithin in the egg yolks.

[@fayskelley]

Olive oil is what I have always used for mayo ~ :-) And I love Gordon's excitement !!!

[@zidansiddhi]

1 egg yolk needs abt 120 ml of oil its is nt compulsory to use 3 cups if the consistency is perfect then u can stop adding oil

[@SKRUBL0RD]

@Matty He said 300 ml of ground-nut, aka peanut, oil.

[@bilsrylos]

Honestly, that's the way I am when I'm in the kitchen, there's just something about it that when you get started, you just kind of go. I never even realized it until a family member pointed it out.

[@RichardG0014]

What other Kinds of Oils can I use? Olive oil, Coconut Oil, Palm Oil? Looking for the best alternative to Canola/penut oil. HELP!

[@maiorano84]

I don't know why, but I heard "ground nut oil" as "grandma oil". I was ready to make me some fresh-squeezed grandma.

[@ScottysBackYardBBQ]

i have made this many times and its great. stop hating on the chef ramsy he knows his crap

[@sambaby4067]

Wait what oil?

[@nissa91]

What kind of oil was that? Groundnut?

[@scottgeiger88]

i have made many times it is by far the best i ever had the dude knows he stuff like him or not

[@ShongBob08]

Notice he says "Keep it in the fridge." but opens the cabinet lol ^^

[@Draukagrissah]

I imagine that after decades of working at the line, just cooking at home feels like slow motion.

[@thekendrickhuynh]

It's how chefs should move. It keeps you on your toes, and bouncing movements allow rapid turning and wider range coverage.

[@thaolam5043]

can't wait to make my tuna salad with this mayo

[@agauerm]

Better to use corn or sunflower seed oil, skip the pepper and use only salt/vinegar or salt/lemon. You can add garlic too, make a puré with grilled garlic and add to the mayo in the end

[@daFranch1se69]

@n0us3rn4m3s4v41l4bl3 I am assuming that is Peanut Oil in the USA Since what he wanted was no flavor from the oil, peanut oil does this and is what restuarants in the U.S. use for the same attribute. Its a neutral flavored oil, contrasted by Olive Oil and alike which impart a flavor to a dish. The bigger issue for us yanks is english mustard, where can we find that, can Dijan Mustard work?

[@adityaabraham]

the exact quantity of oil will be for 1 egg yolk=150 ml of oil max..and ya salad oil is most preferred

[@memd777]

Wow he is perfect at cooking skill....

[@musicamaxima]

Eggs are one of those ingredients where it's really worth it to shell out a little extra cash for free-range pastured eggs from local farms. Makes a huge difference and there's no danger in the raw egg.

[@bradgriffin1665]

@Matty Fontes he says 300 mill which is 300 milli liters of oil

[@OffbeatHomesteader]

What kind of oil did he say to use? I couldn't understand what he said.

[@ElOthemany]

he is always excited !!

[@foxteldyl]

i will help you yankee! Groundnut oil is Peanut oil... thats just how its marketed over here in blighty. veg oil will work as will canola, you want to use a flavourless oil for the most part. You can add a flavoured oil - truffle, olive, hazelnut etc etc but it should only make up a small amount of the oil you useor it will not be very tasty.

[@matsayer7748]

Makes it taste what Gordon? 1:20

[@al4381]

depends....you just add till it has the right concistance :)

[@ahaenssen]

Niiiice! Gotta try this tonight. So far I used the recipe from the "Joy of Cooking" book which takes longer.

[@mattyfontes]

U didn't say how much oil do we need for the 3 yolks, can you tell us please?, thanks.

[@7777jayden]

exceedingly ignorant comments

[@RyanBellRyanofWeird]

Anyone else squint when he squeezed the lemon? Natural reaction when a lemon is being squeezed. haha

[@mayen67]

Frankly using this method I find this type of mayonnaise to rich for everyday use in sandwiches, mind you I have only used this method with sunflower oil, maybe its less rich with groundnut oil. Use this method maybe for a posh prawn cocktail or tar tar sauce but for an everyday mayonnaise I much prefer the whole egg method in a blender, and this method I also prefer for posher things like prawn cocktails and or home made tar tar sauce.

[@Jemoiselle]

Forgive me my dashing lovely Gordon but I cannot for the life of me decipher your words through your beautiful accent! Please will someone tell me what kind of oil he used? It sounded to me like he said "Granara Oil" lol. Help!

[@brodylockwood14]

"Right, keep it in the fridge"......puts in Cupboard, lol

[@Zabs_Mcgee]

i keep my mayonnaise under my bed with a big spoon in the bowl. i wake up in the middle of the night craving the fucking shit and i eat the food of the damned till daybreak.

[@peace33783]

the camera effect of this clip is sooo jumpy.... and zoom to much in, giving a hyperactive effect more like a headache to watch!!!

[@grojared]

I went to Culinary school and have been making mayo for a while, and have always used 1 cup oil with 2-3 egg yolks. Are you sure of this?

[@AlkisenSuper]

After "Swedish Epic Meal Time", I'll never again be able to look at a normal cooking show...

[@timshammm]

never knew mayo is made with so much oil... i might eat less of it from now on lol