The best chefs know how to layer flavours and develop complexity in to their dishes, and make incredibly delicious food.
Here’s how they think about flavour and how you can begin to, too.
Shout out to @FrenchGuyCooking who made a video on mayonnaise and it’s history as a mother sauce! https://www.youtube.com/watch?v=pMXvAjH0Nco&list=PLURsDaOr8hWX1T2WSXhPwL110La-GxjYY&index=12
Basic Mayo:
1 egg
15 g mustard
15 g white wine vinegar
3 g salt
300 g oil
Combine (whisk or blend) the egg, mustard, vinegar and salt. Slow emulsify in the oil either by using a stick blender or whisk. Go slow to avoid it splitting. If it looks a little loose add more oil. (unless it’s runny in which case it’s split!)
Paprika Mayo:
As above plus
4 g paprika
4 g lemon juice
Ikoyi type mayo (the cookbook is amazing – Ikoyi – Jeremy Chan)
Pickle:
100 ml white wine vinegar
90 ml water
80 ml honey
2 g thyme
2 g pepper
2 g cumin
2 g black cardamon
2 g chilli flakes
Oil
200 g shallots
180 g chillies
20 g scotch bonnets
20 g paprika
300 g oil
Char all chilies and shallots and infuse in oil with the paprika.
6 g smoked salt
4 egg yolks
10 g mustard
30 g white wine vinegar
100 g pickle
—g infused oil
Blend all ingredients apart from the oil and then emulsify in infused oil in a steady stream, slowly, with a blender or whisk until thick.
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20 Comments
Really enjoyed this one, Chef.
00:42 YES! Thank you.
Alex “French guy cooking” went to some archive in France and got to look at the original print of Escoffier’s Le Guide Culinaire and found that he originally listed Mayonnaise as a mother sauce in place of Hollandaise and it was later changed. Pretty amazing. It does make more sense, if you think about it Hollandaise is basically a derivative of the more basic Mayonnaise but I know technically a derivative sauce is when you take a mother sauce and add things to it, in this case you swap the oil for butter, cook the yolks etc. and then add extra ingredients. Maybe thats why they changed it, because it kind of broke the rules of what a derivative sauce is?🤷🏼♂️
I love mayonnaise, I really like to add roasted garlic, use sherry or malt vinegar, and add tarragon, parsley or dill depending on what it’s being used for. Extra acidity and sweetness with a gastrique of sorts really cranks up the volume as well.
Sorry for rambling lol😅
Loving the videos, really appreciate the channel, thanks, Chef👍🏻🫡
Do you leave all the smoked veggies inside the oil when blending? Or do you strain just the infused oil?
Unfortunately here in the EU there is a strong agenda in removing live fire from restaurants, making it harder to run one with more and more permits needed. They have gone as far as to say it causes cancer, which is complete BS. Very nice video, subbed
“Pro Chef” as opposed tooooo…what other kind of chef exactly??
I think you could also have made a fourth one , a sauce gribiche so a sort of a mayo but using boiled eggs and herbs . A lot of chefs forget about it but it is a fabulous one and for countries who are not allowing restaurants to make fresh mayo with fresh eggs because of the salmonella risk it is a super plan B .
Thank you for the smoke paprika hack! I have the same paprika can't wait to try it
Glad this builds on your other channel's video on charring vegetables. My first attempt at something similar was trying to replicate a burnt onion mayo from a burger place in Chicago called The Loyalist, where they fry onions until nearly burnt and use the infused oil to make an onion mayo that pairs insanely well with mustard on a grilled kielbasa or burger. And I agree mayo should be a mother sauce, I learned that first by seeing Nathan Outlaw use mayonnaise as a base for a bunch of cream sauces in his cooking. I see forvm vinegar used a lot in high end London restaurants, is there something special about it or is it just a well priced chardonnay white balsamic that's largely available?
Can anyone tell me what indoor grill he's using? Is it a good one or is there a better one for indoor grilling? Thx.
Your videos are great, thank you!
Great video, I think Botulism is worth mentioning when you are submerging your veg in the oil. There is no acidity or oxygen in that, and alliums are perfect for clostridium botulinum. Charing is not always enough, the bacteria can survive it if they form spores (I don't suppose your shallots hit 120 c interrnal for 10 minutes).
At what point does it stop being mayonnaise and it just becomes a whole new thing? If you keep going you'll end up cooking up a Formula 1 car that smells slightly of egg yolk.
Why are you always referencing michelin? Does it dictate youre whole gastronomic journey.
Really great video
This is the first time I’ve seen a cook explain a dish not only how it is, but also why it is made the way it is.
Normally on YouTube, there’s more of a “how to do something” approach and rarely any explanation of why. Very refreshing!
Please keep making videos like this! ❤
I had to subscribe…no one has really taught me like this. I know about layering flavors…but most people talk about salt at each stage…or just chicken stock into things but you used the stock example and further applied it to mayo. I know sometimes people will make a sauce and mix two sauces together. I did something similar where I pretty much took basil pesto that I had left over and rather than waste it I used it with greek yogurt and blended arugula leaves into its own sort of rough chop and then combined with a bit of sriracha. It was complex and its because I layered not just elements that make up the “base” but added things to it that took its own dedicated process. Would this be something you guys also do?
Silly question, but can't just just infuse EVERYTHING in either the oil or the vinegar, ONLY one of them? Maybe it has to do with solubility? Or I guess you can use the spicy oil and honey vinegar in other dishes, so it's more about cross usage of the infused ingredients?
…It was always burning since the world's been turning…
i'm pretty sure that michelin mayo is highly carcinogenic
idk why any mayo-like taste for me automatically associates the food with cheap, bad food. never liked mayo in my life.
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