How to mayonnaise!

[@Jose.elCook]

Internet papi as in "homie" anywaus heres the recipe!

[@BruhMakesGlass]

Lemon juice tastes better but vinegar makes it fridge stable longer for those curious

[@martyswild]

Somewhere in this world, there is a person who has eaten more mayonnaise than anyone else.

[@Yessir09887]

Pro tip from a french restaurant : use both vinegar AND lemon juice for that depth of flavor and added complexity

[@avocatobobble]

I sick of people disgusted with the process of foods being made. Y'all living sheltered lives! Educate yourselves like this legend is helping you do!

[@shami9773]

I recommend adding a bit of garlic.

[@JoeHabana]

Once made it with the fat of bacon, tastes like heaven

[@charnov]

Homemade mayo is always better. A small tip to not break it is to add about 25-30% of your oil to the other ingredients and mix it, then while you're still mixing, add the rest of it slowly.

[@boluwajiadegboye8170]

"Till your heart starts to hurt a lil bit" 😂😂

[@evamz9584]

I made mayo by accident once. I thought I was so smart to mix egg and oil before adding to the pan to make scrambled eggs 😂

[@user_-165]

“Your internet papi” shit caught me iff guard😭😭💀🤣

[@Zathren]

Based. Dijon is the best option.

[@airraverstaz]

I love all of the mayo experts in the comments adding in tips and tricks to enhance it a little more. By combining all of these, one could conceivably make the ULTIMATE mayonnaise.

[@101sarahjane]

Thanks. You took the fear out of the "how to" make fresh mayonnaise.

[@aracuno8626]

Homemade mayo is life changing

[@noahdeatley8751]

The “no seed oil” got my sub

[@paulaprintz6678]

I just realized how much having an "Internet Papi" has made my damned day!!!

[@isaacolson3233]

I like your accent and your content it’s refreshing to see someone so good at what they do

[@MisterLobb]

I was looking for a mayo recipe to use for my buttermilk ranch dressing (mayo, sour cream, buttermilk plus seasoning). Every mayo in the stores has soybean & or canola oil even if the label reads avocado or olive oil.

[@l.s.2700]

Tip from France: You only need the yolk. If you don’t want to waste the rest of your egg, whisk it « en neige » separately and then slowly incorporate it into the mayo. This will give a very smooth mayo, very nice at asparagus season 👌