The Best Mayo is Always Homemade

Babish shares how he makes the perfect mayonnaise at home.
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[@ejmtv3]

finally Vsauce actually making a sauce

[@nomz8810]

W

[@vanevarnel7131]

😂

[@rippedkun]

😭

[@CheeseGreater1274]

Goated comment

[@DerMarkus1982]

I know it's not MDS, but I can see why you're writing this...

[@user-ry8sn6wv5m]

Never realized how much oil is in mayo

[@saiid353]

That’s why it’s not healthy lmao. Everything else in there is fine.

[@ElijahBerg0011]

@@saiid353 oil is actually pretty healthy in moderation, but pizza-oil aka grease on the other hand is not.

[@dhruvg550]

​@@ElijahBerg0011tbf, mayo is very commonly served with extremely oily/deep fried stuff as well, so you don't really consume a healthy amount of oil

[@fred4800]

It's basically 80% oil at least

[@mtavassoti]

Basically pure oil

[@DignifiedArmenianGato]

Didn’t know you could use simple house items to make an instrument

[@marcolapel1282]

Underrated 😂😂😂

[@dadonezirovic9227]

New Spongebob fans didn't get this one

[@rickaaay3938]

No Patrick...@@dadonezirovic9227

[@Angeloflight444]

😂😂😂

[@Robcarpentier12]

Works for horseradish too!

[@90sByNature]

I remember in culinary school we had to make mayo by hand with a whisk. It's a rite of passage to develop your mixing elbow

[@lumi_project]

Me: thats a lotta oil Everyone: wow vsauce

[@SetuwoKecik]

Remove the blender first, the oil actually not that much.

[@lumi_project]

@@SetuwoKecik the ratio between the eggs and the oil still makes it a lot of oil

[@HER0_]

I’ve never really noticed how much babish does look like vsauce

[@smlyblkct]

​@@SetuwoKecik2 cups of oils is a lot, maybe 80% of mayonaise. Ya kan

[@whispersofkine]

Best part is, that the short under this one is a vsauce clip for me

[@ShatteredExpert]

Why is Vsauce teaching me how to make mayo?

[@omarinov]

This is another channel, not Vsauce.

[@samusaran1275]

@@omarinovnah I’m pretty sure this is vsauce

[@xTHBlitz]

Babish y’all… not V.

[@karlcarlsburg9641]

​@omarinov it's so obviously Vsauce. It's a bald guy talking about the science of sauce. How do you not see it?

[@beasttitanofficial3768]

Hes bringing the sauce

[@TimeG37]

I literally made homemade mayo for the first time and immediately afterwards i found this video 😂

[@claveecl1564]

How was it tho??

[@racelox]

I make homemade mayo whenever I see your mom.

[@claveecl1564]

@@racelox 🪔

[@brucemartin1420]

They’re listening

[@weishenmejames]

They must might be watching

[@dublindemon0078]

The mustard also acts as an emulsifier to help keep the mayo stable after time

[@OmniversalInsect]

The egg yolks themselves are a very powerful emulsifier.

[@GrogSothroth]

Because eggs wouldn't do that..?

[@MalySpanel]

So Vsauce is finally sane im happy for him

[@GvinahGui]

So that's the sauce in vsauce

[@fadeddreams1352]

It’s babish…

[@michaeldeharak7306]

Personally I use a food processor and slowly add oil until it thickens. So I go egg yoke garlic and lemon juice with salt and pepper. Put in food processor get it going then a slow steady steam of oil. I make it regularly.

[@toni-leepadman3777]

How long does it last?

[@ExposeEvil_FleefromIt77]

Yes I thought it was just the yoke but it looked like he used the whole egg.

[@Joe-ye6bq]

Olive oil? I don’t use vegetable oils

[@michaeldeharak7306]

I use a blended oil. 25%olive oil 75% vegetable oil.

[@UnhingedNW]

That’s the wildest way I’ve ever seen anyone emulsify something

[@NoahWilliams-i7o]

No need for slower emulsion unless it’s being hand whisked

[@mimimimi19193]

I use this method all the time it’s soo easy and quick

[@CK-cz6ml]

Don't get out much?

[@ThePatank]

this is the only way i've seen it

[@UnhingedNW]

@@CK-cz6ml Nope, too busy running a kitchen.

[@omverma_1791]

He looks like if VSauce and Ryan Reynolds had a child.

[@LLCOOLKs]

THAT IS WHAT I WAS THINKING! He looks just like a bald Ryan Reynolds

[@Bohaninio]

With the voice of Seth macfarlane

[@romulusbernal2010]

Now i can't unsee it anymore

[@chrischavez6780]

Wow you hit the nail on the head there.

[@cyclonous6240]

Finally! Someone said it!

[@jackiwallace5360]

This takes me back to my Grandma’s. Mayo on toast and a tomato if we’re lucky. Sooo many warm memories.

[@kelly4187]

You don't even need the blender, unless you are working with a solid garlic clove like this. You can just use a bowl and balloon whisk, but in that case don't put all the oil in first, but drip it in.

[@AUX_ZEE]

Whats unhealthy about the standard mayo in the U.S., is the cheap ingredients: soybean oil, natural flavors, and calcuim disodium EDTA. That's why its best to make it yourself or to get Avocado mayo instead.

[@lifeisactuallyveryboring.7771]

No point in buying the stuff in the jar when this homemade stuff tastes 100 times better.

[@junghunt8645]

Except I use Mayo like once every 3 weeks so preservatives help as opposed to making too much mayo each time I wa t like a tablespoon or 2.

[@lifeisactuallyveryboring.7771]

@@junghunt8645 k

[@tvalla]

Kraft is something else

[@HaloNeInTheDark27]

​@@ElMuchoMontblancit doesn't make much of a difference, since raw eggs will only last for a few days, even at the best possible conditions

[@BertRedd]

@@ElMuchoMontblancyou can add the same preservatives. I buy them online.

[@EarlofSedgewick]

Babish is like an alternate dimension Ryan Reynolds. Not a close universe, not like a "first cousin" universe, but maybe like a Civil War Ancestor universe. And i think he should be in the next Deadpool for previously that reason.

[@csouverein]

In culinary school we had to make this by hand...with a whisk. For a gazillion times Slowly add the oil while whisking💪😊 🥰🇳🇱

[@michaeltarabeh3907]

Also you can add black/white pepper

[@r3fu53d]

I personally add the oil while already blending but I make much larger batches.

[@raekell]

I use an immersion blender and cup to make perfect easy hollandaise sauce. It's magical!

[@ericr154]

It's not perfect, and it's not hollandaise if you didn't beat it with a whisk.

[@georgesmith4869]

Just made some also its better with viniger instead of lemon juice.

[@tekkenjam]

basically how you make a creamy balsamic vinaigrette dressing for salad.

[@TheDeathmail]

Note, you can use boiled eggs instead of raw....it'd last longer in the fridge as well...

[@kataisaki505]

what.... how? Mayo is just oil emulsified with eggs. If you boil the eggs, there's no liquid for oil to emulsify with, therefore no mayo. I am really interested in seeing you try to make that on a video

[@lacunalshadow]

​@@kataisaki505 I just watched the video for that, they add water. shorts/JE9dJzxaGWA?si=yGB-8a0P0XCVeuvi

[@Zmanath00]

Emulsifys better if you slow pour it down the shaft of the immersion blender then you can use any size container.

[@calamity075]

I could listen to babish/andrew all day tbh

[@Hellamoody]

Dude I just made this, this is PHENOMENAL

[@nicolas6892]

No way! 😂 I'm french and here we NEVER put sugar in mayonnaise. Same for this quantity of lemon. We only put yellow of eags, not the white!

[@priyanksharma9667]

bruh no one cares stfu

[@nafphsis]

Yes

[@Mogura85]

im german and even i dont do it, tho i tend to add extremely fine chopped parsley

[@truthwins3065]

Can somebody explain the pros and cons of including the whole egg versus just using the egg yolks?

[@nicolas6892]

@@truthwins3065 I donno. The original receipt teached in french cooking school doesn't use the whole egg. That's what I know.

[@hawaiidispenser]

I've made it before, but somehow i still like Best Foods better in most applications.

[@akhiltanwar2293]

If you're a beginner, i suggest don't pour all the oil in at once. That'll split the yolk. Add it part by part little by little. And also add some pepper.

[@monny1815]

Nah, even if you're a beginner, doing it this way in the immersion blender will not split it, with a blender this fast it doesn't matter how you add the oil, might as well just measure it beforehand

[@VancePetrol]

​@@monny1815 'slowly pulsing your way up' is essentially doing the same thing. Gradual mixing is key, not the way you do it, necisarily.

[@Bertotxu]

It is what happened to him. That's why the scene is cut 😂

[@SpecialJay]

No, it won't split anything if made like this. You literally just saw it in the video.

[@abhimaanmayadam5713]

I wonder if the garlic is also helping?

[@Annie-ZA]

Wonderful. Reminds me of my dearest late Swiss Mother In-law.

[@onyxs2628]

The most important thing is, that oil and eggs both have the same temperature. Otherwise it does not emulsify

[@Astepd]

no, that's not true. I store eggs in the refrigerator and everything emulsifies perfectly

[@tobubiify]

Interesting method. Not slow drizzle, but slow upwards blending motion..

[@CheeHamzaKavkaz]

because of the white background the shine makes the top half of the head look like it’s missing

[@step7steveX]

My nonna used to make it with a fork! No fuss ! Delicious.. !

[@tc2241]

Your Nan was a straight boss! Emulsion is one of the hardest things to do by hand. With a fork no less!

[@step7steveX]

@@tc2241 hahahah she was! 🤝

[@jporrasedit]

Been doing mayo all my life. In my house it was done with sherry vinegar instead of lemon. Also it's better if you use extre virgin olive oil (stronger taste, deeper yellowish even green tint to the final product). When we add garlic to it we pestle it first. It releases much more flavor than if you use the blender.

[@logikgr]

Depends in what you need or want, EVOO will give it a grassy, peppery and bitter aftertaste.

[@infampprocon5791]

yo trad use vinager not lemon juice but is ok if you got no vinager

[@chiarac3833]

That looks awesome! I use a similar technique except I drizzle the oil in gradually. It makes a wonderful mayonnaise omg.

[@urmwhynot]

The french cuisine is unparalleled in its sauce making traditions

[@logikgr]

Trad French cuisine can be a bit heavy in the richness department...as more cuisines and flavors have exploded in popularity, you realize that French food is not all that it's cracked up to be.

[@GuillaumeLudwig]

I think this recipe can be tasty, but it's absolutely not a french mayonnaise.

[@diegolippi3170]

I love babish, but you can definitely do the same in a blender, just add the oil in a light stream as it blends and you're gonna get a great mayo

[@niichuuko1095]

the primary benefit of using the hand blender in a perfectly sized container is that you don't have to carefully drizzle the oil - it takes that need for precision out of the process.

[@mimimimi19193]

And it’s quicker

[@zacheyea]

The way he said thick creamy mayonnaise 😂

[@madisonevans7950]

mayo was one of the first things we learned how to properly make in culinary school. Pro tip, if you want your mayo to have that whiter pre packaged look, use a dash of water while blending all together. Some people like that more familiar look, but I like the eggier flavor the non water version has

[@SuddenAce]

The emulsification process isn’t really necessary, but makes it easier

[@cowboi9042]

u dont need an emulsion blender but it takes a bit more time, energy, and you have to add the oil quite slowly to keep the emulsion

[@gerrypower9433]

If you are worried about raw eggs they can be cooked sous vide while remaining raw (but it is a narrow temperature window.)

[@Tony_Chalmers]

For those wondering, that temp window is 130F to 132F. As you get closer to 135F it starts denaturing proteins, IE cooking. As long as you keep it to 130F for at least 2 hours, you have pasteurized eggs, perfect for mayonnaise or dropping on instant noodles.

[@Y0G0FU]

Add Miso Paste or Siracha (or any hotsauce of your liking) for an exceptional new flavourful sauce ;)

[@hersirhakarl2109]

Once you add garlic to it, it's no longer mayo, it's aoli.

[@GKaliasMe]

Was about to say the same

[@titan8084]

No, the main difference between aioli and mayo is the oil used. Aioli uses olive while mayo uses canola. You also need to pound the garlic paste.

[@hersirhakarl2109]

@@titan8084 except several brands already make mayo with olive oil and still call it mayo. Meanwhile there are aolis that are made without eggs, being primarily olive oil and garlic, so logically, its the addition of garlic to the dressing that makes it an aoli.

[@infampprocon5791]

aoli does not exist, is allioli, all i oli, garlic and oil (the trad recipe has no egg at all) :D

[@temalagova2663]

@@infampprocon5791 correct!

[@elhoob]

This is the recipe, I've tried a few and this is the one.

[@اللغةالعربيةتعليمثانويمعالأستا]

Do the same but i start with the eggs and oil. once it becomes thick i ad mustard vinigar garlic salt and i love to add a few leaves of parsley.

[@Abraxium]

Crazy how nature make dat

[@UncannyLiving]

Nature make dat? What? Are you implying it’s splooge ?

[@Abraxium]

@@UncannyLiving nature works in mysterious ways

[@MrMitoboss]

No, babish make that

[@speedwagon1824]

​@@UncannyLivingwhat? What does 'that' have to do with splooge?

[@JamaalDaGreatest]

@@UncannyLivingNigga it’s just a joke

[@NJTRAF]

Whole egg? … I’ve always made it just with egg yolk, Dijon mustard and sunflower oil

[@animaladam5]

Can do both ways.. the whites keep it lighter..

[@ftb5786]

​@@MadCityVL Real Aioli has no egg at all

[@TheHackintoshGuy]

Even more strange is sugar and garlic

[@MrKralr]

@@ftb5786aioli??

[@danholmesfilm]

Sunflower oil is literally poison. Please research seed oils and why you should never consume them.

[@RenCode]

"now this is homemade mayonnaise... or is it.."

[@notjason1362]

HES SO REAL FOR THAT

[@MrPenguin110]

I used avocado oil, so delish

[@tamunyai]

Ryan Reynolds doing side quests now 😭😭

[@darrenb2020]

Mayo doesn’t seem that unhealthy. “Two cups of oil…”

[@Yenyen666]

Cries in French

[@wreckedd]

Haha, would you cry more if it was English Mustard instead of Dijon? :D

[@Yenyen666]

@@wreckedd there's no such thing as "English Mustard"

[@rikymarty3907]

You can do this easily by hand if you add the oil little by little

[@booooooooooooooooooooooo]

You could do it in a mixing bowl with a whisk/hand mixer, just have someone help you pour the oil or hold the bowl. The trick is to trickle it in a very small stream. Dump it all in and it won’t emulsify.

[@etewis87]

Is this Ryan Reynolds in disguise?

[@ygef1165]

Thats Vsaucs

[@thaprofessa2296]

Babish

[@katinapac-baez5083]

I have a question, if you don't have Dijon, can you use rehydrated mustard powder to make a spicy mayo? Edit: nvm, looks like you need a few more ingredients to make mustard... but it looks like I have everything, so I think I'm going to play around a bit.

[@youtubeaddict1]

U could just skip the mustard

[@beansguy2479]

You can just use a bit of mustard powder. No need to rehydrate and stuff. It's gonna rehydrate in the mayo and gets mixed in during blending

[@allovas]

The mustard is to help the emulsification (and add some flavor) but it is not necessary

[@gerrypower9433]

@@youtubeaddict1 no, it will not properly emulsify. You need the mucilage in the mustard seed hull.

[@gerrypower9433]

@@beansguy2479I don't think you understand what the mustard is for. You need the mucilage in the mustard seed hull for the mayo to properly emulsify.

[@LikeBOOMCA]

Shout out kenji Lopez alt

[@discobassgroove]

That’s not him in the video

[@dmiller4088]

​@@discobassgroovesomeone doesn't understand the reference....

[@alexreinking]

@@discobassgroove J. Kenji Lopez-Alt is the chef/food scientist who popularized, if not invented, this technique. He has a great KZbin channel that's worth checking out. To Babish's credit, he _frequently_ credits Kenji in his own videos (and has definitely done so for this recipe before).

[@LikeBOOMCA]

@@discobassgroove but he devoloped that method

[@discobassgroove]

@@dmiller4088 bro I WAS MAKING A JOKE. I KNOW WHO HE IS HE JUST AINT IN THE VIDEO

[@jayczzzya]

Discovering this only today and this is life changing, especially since I have all these ingredients in my kitchen😂

[@stormruner9183]

This looks fancy but it's easy to mess up. You can also put the yolks and mustard in a bowl, then slowly adding oil while sturring constantly. It takes more time, but as long as you don't add too much oil at once you can't mess it up. Also, you can add a few drops of water if you want to soften the texture.

[@dc420911]

Why the whites?

[@akillaonwax]

Why Blacks ?😂

[@baileyrutherford9002]

​@@akillaonwaxbro😂😂

[@isaac7175]

@@akillaonwaxayo?

[@steffenebener7332]

Lazyness

[@obadala]

"Half a clove of garlic" is the whitest phrase I've ever heard

[@pedropena1101]

Really going there, huh?

[@merecl]

Sugar? are you people able to make something without sugar?? completely unnecessary (garlic is optional too btw)

[@krazykuz13cmc]

Ok karen

[@TuyCuong]

Ok karen

[@Ho-wat91]

There's 2 cups of oil not sure sugar is the problem 😂😂😂

[@kotor610]

Theres a reason some choose it over butter for grilled cheese.

[@thewalkingcrow8946]

I still have my great grandmother's mayonnaise jar. The bottom is broken out, but it fits a mason jar. The function is just a slap thingy that goes up and down. But that was its purpose.

[@NotPaesh]

Hey can we talk about garlic?

[@jeremycroce3133]

America, please stop adding sugar in everything you cook.

[@thatonedood85]

No

[@Sideshow42088]

Stay out of America.

[@fasterkestrel4254]

Nuh uh

[@splashbenine]

Bruh, are you acting dumb or are you actually dumb?

[@alanfisher4531]

Don't tell me what to do!

[@carlosenriquez2092]

The size of the container matters little if at all I make mayo in a four cup Pyrex measuring cup and it still works.

[@dianatradex]

I make this with less oil, like 2tbsp and add greek yogurt and more mustard, honey and simmer it with a little bit of corn starch to keep it together - same effect, but healthier

[@truthwins3065]

Olive oil is healthy. It’s only the other seed oils in commercial mayonnaise that’s unhealthy.

[@mrt5040]

Thanks

[@BorisTheShashlikKing]

You can make mayonnaise with a regular hand whisk. You just have to add the oil very slowly

[@bearcorn949]

We will never forget the mayonnaise incident babish

[@hatake_kakashi7359]

Babish is really pushing the limits of making homemade mayonnaise with two eggs.

[@ericr154]

The amount of oil just two yolks will hold is incredible.

[@ElRichiPapa]

It's easier if you add the oil slowly while you mix it than throwing all the oil in it and mix it later

[@thewoodweldingfabricator9300]

Make it with a touch of anchovy paste. Amazing

[@xavierroy7236]

Use a whisk slowly add oil while whisking less chance of components splitting

[@jiddeyjiddey]

I made homemade once. Way better than any store. When we however looked at recipies they all told us to blend in the oil slowly bit by bit. Does it make a difference?

[@jjanglesandfriends]

I was worried this would ruin mayonnaise for me. But this was basically magic. I can’t comprehend what happened to those ingredients lol

[@djsparcx5523]

You know I've always been intimidated by making mayonnaise because you have to slowly drizzle it in while you're blending it and that has always been a difficult thing for most people but I've definitely been intrigued by this method of just adding all of it and slowly incorporating it that makes a lot of sense.

[@jenndowell6446]

And this is how they got me when the late night infomercials happened in the 90s

[@McGrzechu96]

Use jar. It has lid. You can use every mustard you want

[@SovereignMan85]

Add anchovy paste and finely grated parmesan, half the oil, and you've got real caesar salad dressing.

[@GeezNutz]

Thanks Kenji

[@deeperthanthedeepest]

I myself have done up and down movements like that to create a creamy end product before you know... I'll show myself out

[@urban_radagast]

In school, I had to make mayo by hand with a whisk every day for two weeks straight. I dont make mayo very often anymore.

[@syahran1518]

vsauce, but without the forbidden eldritch knowledge

[@mr.barnes9342]

Looks like a pro with that blender😳

[@merrivideo]

You can also make it in a normal blender.

[@thelionoob]

My family makes it that way. Exept instead of a mixer, they use a fork and a lot of willpower

[@trishialad]

I can also eat homemade mayo out of the bowl 😭 But I didn’t realize you could pour the entirety of oil into the container I was always taught a small bit at a time so it doesn’t separate. That being said, I also hand whisked it. Definitely a more arduous task but hey, it’s nice to know it’s possible to still gain this delicious condiment without fancy tools too 🤗✨

[@swisski]

This method works because of the narrow vessel combined with the speed of the stick blender. Otherwise the traditional method of adding a little at a time is the way to go.

[@grubgobbler3917]

Looks like Kenji's recipe! It's foolproof!

[@julesc8054]

wow egg white included. I have to try this.

[@OzzieTheHead]

This is actually a game changer

[@RabbitsInBlack]

I do this all the time. Mayo in a Minute. So much better.

[@YoutubeAccount-me3bv]

Common ingredient used to make mayonnaise : Dijon mustard. Common ingredient used to make dijon mustard : Mayonnaise 💀💀💀 WTF SOMEBODY HELP ME

[@Sorana44]

If I don’t have that tool, can I still make my own mayonnaise?? Looks delicious!!😋

[@John7No]

the question I have is how many days can this be in refrigerator and safe to consume?

[@Jesuiscache]

Just add the oil while turning the blades little by little

[@gomezg8497]

Milk +oil makes Lactonese and is AMAZING