Mastering Mayonnaise | MasterChef Australia | MasterChef World

[@Sablenk87]

The chef's double dip that makes it to whole new level.

[@NazriB]

Lies again? MLS NFL

[@zSinghsOG]

Homeboy was boutta eat a spoonful of the mayo 😂😂

[@LaNguyenBTong]

Only!?

[@coltino99]

Fresh is much better

[@allaboutpharmacy2514]

There’s a mayo in my oil

[@Random-mh7gx]

Your profile picture fits to your comment😂

[@sahanaiyer8341]

Lol 😂

[@teddybear5271]

And a lot of wind in your sails😲😲😲😲

[@pyronico7034]

There is so much oil in that mayonaise that the US is trying to invade it!

[@brainybites69]

Pyronico is that Gordon in undercover mission again? 🤔

[@wandrinsheep]

Lmao my god man chill

[@stashatstake]

Good one

[@nienke7713]

That's a normal amount of oil for that amount of mayonaise, mayonaise is usually around 70-80% oil

[@ashleymistletoe]

😂

[@renme7059]

1tbsp mustard 2whole egg 2tbsp sweet vinegar pinch of salt olive oil/vegtable oil

[@Kraaven2026]

One BOTTLE of oil

[@ayesha31305256]

Can we substitute olive/vegtable oil to palm oil?

[@Kraaven2026]

@@ayesha31305256 I think it’s possible

[@nataliedebeer466]

How much oil does one use

[@ImmyT89]

Tried this method using my bullet blender..I used apple cider vinegar, and added a little lemon at the end. It was amazing! Ill never buy store mayo ever again :)

[@southpawr2161]

I’m with you I despise store bought mayonnaise

[@linasiddiqui8490]

wow that is a lot of oil....I had no idea mayo needed that much!

[@carlwhy]

8 fluid oz per egg yolk, I would imagine that the number goes up with the inclusion of the white as well.

[@jadentran9895]

It’s for thickening the mix. When you do it by hand, it is the same thig

[@Mrsvetsare]

much faty in good sauses ;)

[@jaysanova5807]

Great for keto!

[@nienke7713]

Mayonaise is primarily oil droplets emulsified in a watery phase. The proteins from the eggs help emulsify, the mustard and vinegar provide watery phase as well as flavour, but it's still mostly oil, usually something like 70-80% oil.

[@ExteelObama]

The US Army would like to know your location.

[@upvotecomment2110]

"But that's cooking oil" - Quote from a driver questioning and confused with just stop oil

[@insomnialemon]

These people not knowing mayo is basically (emulsified) oil is fascinating. What’d u guys think it was made of? Milk?

[@blu3rice611]

Dara Wulan Ikr. The comments have been irritating me lol.

[@stashatstake]

Making fun of someone not knowing something? You lot seem a fun bunch.

[@PLANDerLinde99]

No. Bleach

[@NimaiPatel210301]

@@stashatstake if you don't know that at this age. Then well...

[@imyou9011]

α¢тυαℓℓу, уєѕ.

[@payalbedia1370]

Cooking is blend of art and science..and i love cooking..

[@retireorbust]

I love the wine drinking associated with cooking.

[@simbadg13]

Boris would be proud with this mayonez

[@Denis_Sudar]

overcontinental spy mayonez

[@slayerovski]

It's not Slav way to make the mayonez... and stay cheekie breekie

[@abigail8214]

iiiiiiiiIIIIIIIIIIIIIIZZZZZZZZZZZZZZZZZZZZZZZZZZZZZzzzzz boriS!!

[@hugomlpaixao]

Good to see another komrade here blyat

[@ONIscrooge]

Worked beautifully. Thank you very much.

[@dineomokgosi411]

Now that I finally know what goes into making Mayonaise - eggs & oil; i should never feel bad incorporating it in my Keto diet, right? 😋😋😋

[@ashikb8237]

Just came after seeing Ramsey making mayonnaise with egg yolks only😂

[@Statergist]

Same lol

[@nienke7713]

Mustard is great for flavour, but not necessarily for emulsification, the proteins in the egg (both yolk and white) do that, and in fact only a little drop of it has enough protein for a decent amount of mayonnaise (although the yolk also gives it a nice flavour as well). The reason most mayonaise splits is simply because there isn't enough watery phase for the oil to emulsify into, adding more egg, mustard, vinegar, lemon juice, just water, or anything else watery really, all solve that problem. Acidity from vinegar or lemon juice does help stabilise though, but even that shouldn't, strictly speaking, be necessary. Knowing this you can experiment with mayonaise, with even more freedom as to the flavour profile. Use a neutral oil, lime juice, and egg white, no mustard, maybe add some pineapple juice and coconut cream as well, a splash of rum even, and you have a nice tropical mayonaise.

[@Crybaby-cz8et]

which foods do you use your tropical mayonnaise into???

[@pimpernell902]

Sad thing is that I'm so used to store bought that I often prefer that, plus it lasts on the shelve. Sometimes I do make it myself though, with a stick blender, also using the whole egg. The great thing is that you can make it to taste.

[@spicetalk6690]

Hi , i follow your style , taste great , but once remove from refrigerated the next day , the mayonnaise is cold thick like stone , and turn back to liquid oil when defrost ? My refrigerated is 3•c cool , normal cooking oil and normal white vinegar . So may i know what i miss or mistaken ? Please correction me , Thanks x99

[@asmitaghorai7332]

That's alright! You can just add a few teaspoons of boiling-water into it and blend it again. Or maybe never set the frozen mayo for defrosting.

[@aulianataprawira1314]

Thanks for the short tips!

[@lovemar7872]

Wow! I can make my own mayonnaise now. Ty Chef.

[@Gkbuzzz]

Can any one help with I gredient names

[@Kugayori]

@@Gkbuzzz eggs, (whole eggs used in the vid, but u can use only yolks too), oil, salt, vinegar, lemon zest(?) I hope it's called zest, the juice that comes out when u squeeze the lemon, and that's all xd don't store it more than a day or 2 days. A 1 whole egg is enough to make mayo that you can eat in 2 fast food meal if ur alone ^^

[@millenniumstreamer]

Same, I use to hate mayo but once I made my own I enjoy the taste

[@netweed09]

Thank You! ❤💯👌💫

[@SBNJTube]

What's the kind of blender he's using? He says canister blender but that doesn't show up on Google as that thing. So any help would be appreciated!

[@LeftistUprising]

Could you use lemon juice instead of vinegar? What about white wine (not a white wine vinegar, but actually drinkable white wine)?

[@dewim6768]

He did say you could use lemon juice, though I imagine it wouldn't have a long shelf life. Actually, I don't know, it uses raw eggs, so maybe it doesn't really affect the shelf life 🤷.

[@blase1856]

@@dewim6768 I Think lemon juice might extend it's shelf life since the acid might pasturize the eggs. The vinegar might do the same, but i don't know for sure.

[@healthy_three_meal]

Really helpful

[@oliver2wist]

Thanks for the video. What other emulsifier can I use?

[@asmitaghorai7332]

The yolk itself does it all! Chickpea water, canola oil, cheese power, soy sauce/raw water, mustard oil or adding a couple teaspoons of boiling hot water, can also serve as some great substitutes.

[@jayracastrence9328]

“what do you do with the egg whites??” MAKE THEM INTO A FACE MASK

[@troylabrie]

Make meringue with them. Honey meringue is especially good. Use meringue on any dessert or baked dry to eat with tea. Great stuff!

[@blase1856]

@@troylabrie That looked like perfect mayo to me. The eggwhites were still in, the mayo still looked great so just add it

[@emanoo_ali]

Hello, I am your friend from Egypt and I like your content

[@deepeshkatiyar1]

2:23-2:25, they cheated!!

[@vineethelias]

Yes, that's what happens when you over blend. It becomes a smoothie.

[@Happystone390]

Cause Of heat....I think

[@Tandoorimemes]

Hi Guies its very simple If u use 2 times oil and one time milk and add slowly slowly oil and add some salt and sugar and white vinegar or lemon juice Its egg less mayo Mayo will be most delious u ever experience Saeed from pakistan

[@Seeds-Of-The-Wayside]

Can you pasteurize it for using it later?

[@OOOOOOOKKKKKKK69]

No, pasteurize before hand or your emulsion will break.

[@BrettEndres]

How long will this mayo keep in the fridge?

[@jonathan9951]

All that olive oil gonna cost me a bomb

[@toploz_jr5597]

use seed oil, is cheaper and decent for mayonnaise

[@frankjensen5991]

Actually you shouldn't use olive oil for mayo. you use a neutral tasting oil. it would actually be a bad mayo if you used olive oil. I think you might use olive oil if you are making aioli. but I am not sure.

[@Ollebabz]

@@frankjensen5991 You would still use neutral oil for aioli.

[@frankjensen5991]

@@Ollebabz Thanks. I wasn't sure about that.

[@nienke7713]

@@frankjensen5991 fun fact: although aioli nowadays often means garlic mayonaise, traditionally it is made from just garlic, oil, and something to provide a watery phase (e.g. vinegar or lemon juice, but can be any watery liquid). The proteins from the garlic serve as emulsifier, just like how the proteins from the egg are an emulsifier for mayonaise (and you don't actually need mustard for emulsification, just a little bit of egg provides enough emulsifier to make quite a lot of mayo, it's just that egg yolk and mustard give a nice taste)

[@hakandicel8751]

Which type of oil is he using? Could not figure out if it is olive oil or something else

[@OOOOOOOKKKKKKK69]

Just use any oil without taste. Olive oil obv has taste and will transfer it to the mayo youre making.

[@emgill3490]

I did not only add mustard paste and it became a liquid and failed to make a paste even i tried to blend it more. Why? Can anyone help in it.

[@blase1856]

Remove the mayo from the food processor. Put 1 egg and an egg yolk back into the food processor and start adding in the ruined mayo. It should thicken up

[@nevillejennings7334]

Did he just add salt before the end huh I been watching Gordon Ramsey n says add salt in last so as not to break proteins down?

[@jtqj0470]

Watch out Australians !!! We Americans are going to invade your mayonnaise for the oil !!!

[@mannycalavera2335]

When I make mayo like this I add some more spices , fresh herbs, lemon juice, blend in some raw garlic from the start and mix in some yoghurt at the end.

[@Mp3tjuh]

Manny Calavera That sounds so good!

[@MuhammadHaikal-en8qy]

What kind of mustard that he used ???

[@dozchristy3947]

Can some1 post the procedure & recipe how he did it???....pretty please

[@MarvelousGamingLoL]

The only part that people get a problem with is the oil part, you just have to put the oil slowly because if you don't do so and put all of it in once it will split and be really liquidy. I think he did, 1 table spoon of Dijon mustard 2 whole eggs, 1 or 2 spoon of the vinegar, but you could use any acidic ( i use lemon for instance) salt and then you put the oil, there is not a special amount, you just slowly poor by mixing at the same time until it is thick. if too oily at the end, put a little bit of water in it! P.s if you want to try and do a ceasar salad, you just have to put garlic before you put the oil. This is how i learned to do a mayo hahaha. hope i am clear, and you should definitely try it. it is way easier than it looks to do ! 2 P.s you could use a hand mixer i find it more easy to slowly poor the oil while mixing !

[@pete6942]

What oil was used here?

[@nienke7713]

Usually a neutral tasting oil is used, as other oils can quickly become overpowering, if you'd like to use a flavourful oil, only use a little of it in combination with a neutral oil, taste it,, and adjust with more neutral or flavourful oil according to taste; if you've added too much oil, just add something watery (just water, or some flavourful watery liquid like vinegar or lemon juice) and it should be able to come together again because now there's again enough watery phase to contain all the oil. It is very rare to not have enough egg unless you're making a huge batch.

[@AhmdAhmd-pk4xn]

Wht is the thing that he added before the eggs plz ?

[@literalsaltshaker5044]

Mustard

[@mundyness]

How much oil? 1 cup?

[@Phoenix-oj8ul]

Is it healthy to use raw eggs and also can it be stored in fridge.

[@AliKandirr]

Yes nothing wrong with eating raw eggs (i wouldn't say healthy tho it is mayo after all). You can store it in the fridge but not for long

[@blase1856]

Since mayo is strong and potant, you don't eat a lot of it at the same time, so eating oil in that quantity won't hurt you at all. Same with the eggs

[@Patriotic_Indian.]

Oil quantity?

[@linethpanotes3378]

2:29 and 3:24 chef uses the same finger

[@venomfanex]

I had a heart attack watching this. I did.

[@moonlove4934]

How many days can we keep it in the refrigerator and eat? Please let me know.^^~

[@ΧαρηςΔεληλαμπου]

About 3 days maximum

[@Heall620]

May be 5 days. I used egg whites .

[@abdulwasay8177]

Gary u r a great chef....💖👍👑🤲

[@notvicbutmatt6669]

*mindblown*

[@shamantafatema2312]

Did they use olive oil????

[@shuningchew8551]

reupload ??

[@johnd3020]

You dip the way you dip, and I'll dip the way I dip!

[@roxes2010]

Nino can do this im sure

[@xkorn768]

Reichs niiinnnoooooooo

[@Canwegetsubscriberswithn-uq1eu]

IM NINOOOOOOOO

[@jadentran9895]

Nino can do this AND he can clean it all up

[@Sarah-yj1xs]

Neil Ovenden Nino

[@corbyn__forever2373]

How to make Mayo 1. Go to the store 2. Buy Mayo 3. Go home There you go u have Mayo

[@namjoonsmissingairpod4912]

U mean how to buy a mayonnaise

[@jaysanova5807]

Has sugar, perservatives, and other unreadable chemical ingredients.

[@gauravpatel8379]

It's called how to buy mayo

[@Koganai96]

Yes. It’s convenient for you. But what you don’t know is mayonnaise from supermarket do have chemicals which is harmful to your body if consume too much. Homemade mayo is just yolks, mustard and oil. Why waste money if you can make your own mayo?

[@aidanjanemcintosh6919]

@@Koganai96 it costs a whole lot more to make your own mayo than to buy it

[@breadiztasty]

People complaining about this mayo having so much oil, it's mayonnaise what do you think

[@withlovemaddymaamu5067]

What oil ? Olive oil

[@dontlikemycomment1771]

sweet mayonnaise ah I'm done

[@deusfusion7945]

Miarical miracle Hwhip

[@paichow1766]

What oil did he use? Was that olive oil?

[@blase1856]

I Hope it's not because it would just ruin the mayo-ish flavor

[@minhcanhvu8132]

It would be more challenging for the home cooks if you have to make mayonnaise by a whip with your bare hand. Now days, not many people can do that, including chefs.

[@diwashrai]

Which oil is he using?

[@bipasanandy5632]

It looks like olive oil to me

[@blase1856]

By the looks of it i assume it's olive oil. I would recommend a netual tasting oil, though so the flavor of the mayo won't be ruined by the flavor of the oil.

[@MeatBicycle8678]

I’m an American who loves MC Australia. No drama bullshit, and can actually learn how to cook. At least season 1-5 or so.

[@moonfoxdraws8473]

olive oil?

[@vgrundea52]

with 2 eggs I would use 1 whole egg and 1 yolk.

[@rashidixit4171]

Add a splash of water or vinegar if you think it's oily. Lmao i am ded

[@aswathyprasad8646]

N i still get it wrong 😕

[@kingstoneliujeremyseerval4214]

I lve iu Jimmy Seervai

[@PFBuck]

Can't believe as a teacher he stuck his finger in the mayo!!

[@lvquan6660]

I tried homemade mayonaise once but it has too much oil so I prefer store bought, the japanese one

[@gerry._.y]

1080p looks like 480

[@tommi7523]

was that olive oil?

[@claudeloi]

Yes it was olive oil but be aware that it will ruin the mayonnaise taste if use in large quantity. Treat the oil with garlic ( fry a few pc of garlic in it)

[@100PercentOS2]

I think I will don a chef's jacket and call myself a chef because I'm telling you I can do a lot of things better than these chefs that call themselves chefs. You don't need mustard to get a good emulsification. I always make my mayonnaise without mustard and I only use the egg yolk and the thin part of the egg white along with some water. My mayonnaise is thick like the commercial stuff and that is how I want it. Any dishes I make that calls for mayonnaise than I will add just a little mustard to enhance the flavor. For every one large egg yolk plus the thin part of the egg white 1 cup of oil is added. I don't use an immersion blender anymore because it don't do as good as just a good old hand beater and a bowl though it takes longer. Just keep in mind that the egg yolk and thin part of white is beaten until foamy and then a little bit of oil at a time is added until you added about half of it. The important thing is to beat the yolks into the oil each time it's added beating it in good.

[@tetrisgoat]

I wish you good luck with that. You would need it.

[@rendisetiawan2631]

how tp make mayo : crack just 2 eggs and then add a bottle of oil.. walaaa

[@GamerMasterlink]

Rendi Stw Yeah, thats it.

[@soundaryabaswarajsheher6574]

Are raw eggs safe to eat

[@blase1856]

In the quantity us humans normally consume mayo, yes it is.

[@lawrencemichael5571]

Damn. I can feel my arteries screaming at this.

[@Beymaster7]

Why?

[@abhinavpandey2604]

Olive oil doesn’t clog arteries

[@MissMalfoy77]

Why? This isn't 3 day old fryer oil with the burn bits gooped at the bottom, being emulsified here. Olive oil is healthy

[@deusfusion7945]

@@MissMalfoy77 I think there are referring to the amount of oil

[@indra1167]

and use 2 spoons on your head before taking bath ... it will soothe our hair folliculess

[@dreiiiiiiiiiiii]

Imagine eating that much mayo with a spoon.. 😫😫

[@ismajabin]

Why imagine🤔

[@someyoutuber1062]

Replace Imagine with ENJOY (I'm on a Keto Diet so no Guilt there ;)

[@manifeellikeawoman6888]

And then afterwards😣💨

[@mohonshahadath13615]

What oil can be use for making mayonnaise

[@tripleh62]

How can ppl dislike mayo?

[@-hor]

its not like the one in the store

[@hasnips]

Gw jadi inget kadek pas bikin mayonese ternyata baru tau minyaknya sebanyak itu 😅😅😅

[@sabinsigdel9023]

Can we use mustard oil to make mayonaise?

[@Nour-uq5zn]

Can any one tell me the recipe coz I can't right what he saying .

[@TheSmallzfry]

Looks like it's this: 1 Tablespoon mustard 2 whole eggs 2 Tablespoons of sweet vinegar A pinch of salt A LOT of oil --- Blend together, gradually adding oil until creamy and smooth

[@blase1856]

A bit of oil at a time

[@alexandresobreiramartins9461]

They both lost SO much weight in the past 8 years... not changed as great entertainers and chefs, though. Or rather, the show has become even better.

[@aswinkumar3250]

If I did this at my home I will be not have my food for a day 😂🤣

[@stojantashurov5773]

Best explanation how mayoness gets it's thickness

[@mauricioescobar3167]

Yes he put so much oil but remember is "Oil Oliva" UH LA LA.

[@nawarnaaoom7361]

ingredients

[@muzlp]

This supposed to be a MasterChef thus they should teach him how to make mayo manually like all other top Master chefs learnt. After u kt the basic technique & concept correct then u cn use automation to make it easier & faster

[@libertsiagian7685]

T R I P P L E D I P

[@jcdeleon731]

*_is mayonnaise an instrument_*

[@hanseldog3450]

No patrick

[@Nanaoykj]

This is MC aus season 2 not 4

[@arifindarto5234]

The eggs still RAW

[@Sumtingwongbruh123]

So mayo is basically lots of oil With other things..... Hmmms

[@ethan-du6uy]

Is it an instrument?

[@JLamstudio]

The only thing is homemade mayonnaise has raw eggs 🥚. Unless you pasteurize the eggs 🥚. Which now takes another step. 🤣🤣🤣

[@LOL-VBE]

Does that mean we are eating raw egg or sth......?

[@SnowGlades]

Yes. All mayos are made from raw eggs. But it is safe to eat when you use pasteurized eggs. If you don't have pasteurized eggs, you need to coddle the eggs first before turning it into a mayo so it is safe to be eaten.

[@deniseangelivwyn6348]

You can put some acid like vinegar or calamansi 😊

[@Mrsvetsare]

its wrong way!!

[@kostasmarinakis1459]

So you need to buy a commercial mustard to make a DIY mayonnaise....... No hope

[@kabotolos348]

crazy how the mayo we eat has way mire oil that that😬😬😬😬😬

[@storm0fnova]

personally i would use the healthiest oil for mayonnaise rather than the most "neutral" or "flavorless". it's mostly fat and if i'm going to have it i'd rather compromise a bit on taste which will eventually be adapted for than make the compromise on my body. honestly my extra virgin olive oil mayo is fantastic.

[@kennethsago3323]

Nobody: ???: IM GONNA TOTALLY MAKE THIS RECIPE THANK YOU SO MUCHH me: who the fvck makes mayo ?

[@blase1856]

Literally every single chef make their own mayo

[@shsshshhs1974]

Geee he pours in oil like it’s water