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49 Comments
Ew the french
majonez su izmislili ono koji su imali maslinovo ulje, jaje i limun. ne zvuči francuski ali bi oni voleli da jesu. A nisu…
It’s more like the British ‘salad cream’ which is just mayonnaise with added yoke and vinegar.
You don't have to add the oil THAT slowly, especially with an immersion blender. Looks tasty though. Brains have a tendency to work like eggs and aids in emulsification. I certainly don't want any in that situation though.
I like my mayo thick
Mayo is horrid
Dude a video on Cereme! Thank you
Mayonnaise comes from the mountains of Caucus…100%
Mayo-de-noche
Looks like mustard
Growing up (USA) my older sisters disliked mayonnaise, milk, eggs and cheese and just about all dairy in general, and so I grew up not really having these things around the house, (I’m the youngest) as an adult it was like discovering all sorts of new foods including mayo which I really like
Or Hellmanns east of the Rockies
Veal brains veal brains veal brains veal brains veal brains veal brains. Now my algorithm will only show me that for the next two weeks.
Looks like hollandaise sauce!!
Twenty minutes of whisking, for Mayonnaise, hell, no. I'll go to the f**** store or get a mixer. I don't really want a d*** farm eighteenth century i respect the people who did.But i'm not doing it.😂
Here in Latam a lot of restaurant have homemade green mayonnaise, and it's DELICIOUS, I'd die for green mayonnaise
I hate this beloved condiment.
Mayonnaise is now officially a musical instrument.
Dr. Rachael Durkin from Northumbria University found that mayonnaise can be used to produce or shape sound, fitting the definition of an instrument through its physical composition as an emulsion.
I always thought Marie was a woman😅 probably because it was my grandmother's name, oops.. well I learned something new at least 😀
Does the gelatin even do anything since it’s not cooked?
For someone that doesn't like mayonnaise, I sure have watched many videos about how to make it. Especially UwosLab's video😅😅
1) The sauce is more than 200 years old. It hasn't change at all since the invasion of the french. Is a version of the alioli without garlic
2) It has been mentioned in the Art de la Cuina, llibre cuina menorquina del s. XVIII, of Fra Francesc Roger. From 1750, years before the frenchtards occupied the Balearic Islands. There is similar sauces written down in other previous cooking books from eastern Spain.
3) Magnonnaise is etymologically related to the town of Mahón, were the frenchtards were stationed and copied the recipe.
4) The sauce is traditionally made in Spain, Portugal, Perú, southern Italy, Chile, Cuba…, and in France. Needless to say that makes sense that it spreaded across all those places where Spain was the dominant culture for obvious imperial reasons, instead of being spreaded by France.
STOP giving credit to the french, they did absolutely nothing but predate. The sauce is SPANISH.
I would absolutely love to try that I love mayonnaise on pizza
I want to try the brain variation now
Good ole Anton just swept the counter clean and named it Something Extrordinaire.
A pinch of mustard is essential in mayonese
Would be surprised if vinegar mayo version would be an accident or chef thinking they miss oil thinking nobody is gonna spot the vinegar and than finding the oil again lmao. I find it hard to believe somebody likes it more than no vinegar version
Is mayonnaise an instrument?
Veal brain is just vile
Such an attrocious taste and texture… shudder
I wouldn't be surprised if mayo was originally invented to try and be a butter substitute.
Mayodenoche
Originally called Mahonesa, after my home town of Mahón, Menorca . Sometimes I do my own from scratch using the yellow ceramic mortar with wooden pestle ,as tradition demands.
Reminds me of bearnaise sauce, might be the terragon
The french always appropiate things that are common in this area of Europe, there are evidences that mayo was created in the south of france or the north of Spain, just like alioli (garlic mayo) that's eaten regularly in all of Spain. Some people here still call it "mahonesa"
Is mayonaise an instrument?
– Where is best foods?
Oh no! I am not a lover of any version of mayo. Don't the eggs bother you?
I HATE MAYONNAISE ITS TOO… er- I haven’t had mayo in years so I can’t remember what I hate so much about it…
🅱️aeyonaise
The jingle here on the Texas Gulf Coast was “bring out the Hellmann’s and bring out the best”!
I thought the French invented mayonnaise! Disney lied 😠 lmao
i unfortunately do hate mayo, but from an aesthetics point of view, this looks pretty good
How could someone HATE mayo? Crazy.
Green mayo sounds nice, but I hope the veal brains version never makes a comeback. As someone who doesn’t like eggs much at all, I already have to ignore the eggs in mayo. I think I’d vomit if I learned there were brains in it
Sadly, I just can’t get behind mayo, except as a base for other sauces. In the quantities that it’s usually slathered on sandwiches as the default, it just gives me serious textural issues.
I do have a lot of respect for it as an essential ingredient in other things, and will happily use it in food prep! I just will almost never eat it as an unadulterated condiment.
I can't believe that some people don't like mayonnaise. I eat a family-sized jar every month or so.
I always use terragon infused oil.
The h in Mahón is mute. The sauce is also called mahonesa in Spanish, which makes it clear it's related to Mahón. Too similar to aioli to agree a French chef invented it, if you ask me.
Mayo with fries as served in Germany is an under-appreciated delicacy.