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Subtitles: Jose Mendoza | IG @worldagainstjose
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36 Comments
Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 55% OFF ➡ Here: https://bit.ly/TastingHistoryMarch26
We need to outfit you with Sterling Serving Ware don't we?
When making mayonnaise, use a larger whisk and smaller bowl. After the first few drops of oil, you can start putting a larger amount of oil more quickly. Your wrist won't get as tired.
I tried sending it the Mayo Clinic, they told me it has cancer. 🙁
Yes! Mayonnaise is a mother sauce! Alex The French Cooking Guy would be so happy!
Mayodenoche
@15:33 – Hellman's vs. Best Foods Mayonnaise
Growing up in Cheyenne, WY for a few years (on the eastern edge of the Rockies), my mom remembered both "brands" being available in stores. (Best Foods is sold west of the Rockies, Hellman's east. If you're on the edge, you get both!)
Hellman's has the better name recognition, so it was pricier. But since it was the same mayo, my mom was able to get the Best Foods' cheaper, but it was still the same. (Which made my Dad happy. Hellman's/Best Foods is so much better than Miracle Whip.)
so is "oil from aix" the same as olive oil?
is this an old name or something?
The first time I made mayonnaise, it turned out perfectly. I couldn't understand what the fuss was about. The second time I tried, I found out 😱! I've never been able to make it since. And oil is too expensive to keep experimenting with.
I am glad you have Babbel as a sponsor. I started using it using your promotional code, mainly to support your channel. But I love it. I got rid of Duolingo and rocket Spanish. I’ve been studying Spanish for years and things just were not coming together for me past A2 level until I switched to Babbel.
I only use Mayonnaise on BL&T sandwiches, which I hardly ever make.. The jar in the back of my fridge might be 200 years old
huh? max, i thought you were allergic to raw eggs. or was it just the whites?
"Would you like to try some of my 200 year old Mayo?"
"NO !! Are you trying to kill me??" "No."
"Then why is it green ?"
I make my mayonnaise in a blender and I have struggled with the liquidising of the emulsion so much. But I am much better at it now. To me the problem is heat. I keep packages of frozen vedge handy and I keep cooling my mixture with it. Putting the oil in the fridge beforehand also helps.
Homemade mayonnaise is amazing!
why can't i use your promotion in babbel? is it region locked?
The extra acidity that you call “zing” might be due to the vinegar you using being stronger than the vinegar in use by the author of the recipe in the before-times. I expect you know that vinegar is normally dilluted after fermentation. I make vinegar, and my father especially loves the “Aceto forte” which is what my grandfather called the pre-dilluted product (which has much more acetic acid in it)
French mayonaise nowadays is made without gelatine but with a bit more oil. You "monte" it (monte means raise or firm it up) for a bit longuer with more oil and less vinegar. It reaches its desired firmness once you can plunge a tea spoon in it and the spoon stay upright. Only at this point would you add a bit of vinegar to whiten it up and add a little tang to it. Most people will start it with a little bit (a tea spoon) of Dijon mustard as it makes it way easier to raise, adds the vinegar tang, and makes it stay firm for longuer. Best use of mayonaise would be with chiken letuce hard boil eggs and tomato sandwitch in a fresh crispy bagette. Some friends from the US called it the best french food they ever had and would have it for lunch almost every day.
homemade mayo doesnt feel like homemade mayo without Dijon
As a french who loves mayonnaise, I took a personnal offense at what North America called mayonnaise when I moved to Canada. And I immediately understood why many Americans were grossed out when learning we put mayonnaise in burgers or dip fries in it. If I had American mayo in a burger I'd be grossed out too.
Just curious as to why you didn't use actual aspic as written in the recipe ? I've never tasted any, so I don't know how the taste is, if it would have contributed in any different way than simple powdered jelly … But you usually follow pretty precisely the original recipes you find, so I'm simply curious !
On the east coast the VERY SAME JINGLE was used. 😅 “Bring out the Hellman’s and bring out the best.”
I can't believe you made a video on mayonnaise and Belgium wasn't mentioned a single time… we even have a mayonnaise law.
For being 200 years old it looks very fresh
I use the "Pull" or "Two Minute" method for making mayo with my immersion blender. My recipe is for Japanese style mayo. I like it quite vinegary. I put it right into the fridge and it doesn't split. They say it can stay in the fridge for seven days, but I wouldn't know because I use it up way before then. When I was married my husband whisked while I added things. I was glad to find a method I was able to do alone, without a workout. He recently told me that he doesn't eat commercial mayo because it doesn't taste right. I left 20 years ago!
Helmann's used the same Jingle ; ). Have you had Miracle Whip? Kind of zingy, but I add a hint of cayenne when I make something with it.
Add 1-2 tbsp of mustard at the start, it will help with the emulsion. Add another egg yolk in the beginning to help it bind.
If your mayonnaise is too thick, add a teaspoon of vinegar or lemon juice.
*Mayonnaise will expire before mustard
I love mayonnaise and maybe I can give this a go.
Mayo clinic.
You stick to the food and leave the bad jokes to us in the comments.
'Two hundred-year-old mayonnaise' is also a devastatingly catty thing to call someone or something!
Same jingle used for Hellmans…
I never understood dipping fries in mayo until going to France. And I chuckled at the jungle you mentioned, the Hellmans one is the same 😊
6:54 should have put in a clip from Airplane!
so no egg white at all, i mix everything with the white it does the jobs and is tasty too
6:50
….. 🤡🥁