okay food tubers you want to know how I
make beautiful homemade mayonnaise and
you want a recipe that works and looks
after you and doesn’t mess you up I’m
going to give it to you
mayonnaise is egg yolks vinegar or lemon
juice and oil let’s get on with it
come forth first of all I’m going
old-school I quite like doing it in a
bowl then you can see how it’s reacting
you can feel what’s going on if you do
it in a liquid Iser or processor you’re
kind of three arms removed and it’s a
bit of luck it’s a round bottom bowl
very important I’m using a little tea
towel here I want to just wrap it up and
put it at one side so the bowl is
naturally at an angle I’m going to use
two free-range egg yolks so the egg
yolks are gone in okay we’re using a
balloon whisk let’s go for a mustard I’m
using a Dijon mustard absolutely you
could use any mustard you want I’m going
to heat teaspoon goes in I like yeah I
like a nice little mustard a space we’re
going to whisk that up so thick things
are in there this is why it gets a
little complicated for some people is if
you add the oil too quick it splits the
egg yolk and the mustard is going to
grab hold onto the oil and the water and
it’s just going to hold it in as one
okay so we just got to take our time and
use our senses that’s what I love about
it so I love that cooking you can see
the mustard and egg yolks are in the
bottom just adding a little drips right
into the bloom whisk but if you put too
much oil at the beginning it will split
and that’s what everyone gets upset
about this is also quite a good workout
so you’re going to find that your arm
upper arm gets knackered then you can
start use doing more of a wrist action
and then back to your upper arm you can
make it start to finish in about three
minutes all right so it’s not really a
massive sort of pain so now I’m going
through a more convincing streak to
those two egg yolks I can add anything
from 500 milliliters of oil up to a pint
but this is why I quite like doing it in
the bowl because if you want to
understand what’s going on you’re kind
of two inches away from it you can see
it you can feel it look how thick that
is now it gets to that point where it
just gets cloudy thick gorgeous I’m
gonna use a little vinegar just like
a tablespoon you’ll see the color change
immediately now we can actually even
start adding some seasoning you might
want to add a little bit of lemon juice
you know lemon juice and vinegar does
work very well together you know I make
this I keep this in my fridge at least
for a week this is really exciting now
because we’ve now got a mayonnaise that
full of life full of flavor look at that
look how shiny and gorgeous that is
thick gorgeous made out of wonderful
ingredients
here’s homemade mayonnaise hopefully it
was a good demonstration and you feel
more confident to do it yourself but
also if you want any other kind of
basics
whether it’s pastry or you know you name
it tell me what you want me to show you
if there’s anything that’s been really
annoying you that you keep getting wrong
time and time and time again this is why
we’re doing food Tube it’s all about you
so tell us and I’ll do it
bye don’t forget to subscribe and when
you do subscribe hit the little Settings
box and make sure we can email you so
when there’s a new video we let you know
there you go
make beautiful homemade mayonnaise and
you want a recipe that works and looks
after you and doesn’t mess you up I’m
going to give it to you
mayonnaise is egg yolks vinegar or lemon
juice and oil let’s get on with it
come forth first of all I’m going
old-school I quite like doing it in a
bowl then you can see how it’s reacting
you can feel what’s going on if you do
it in a liquid Iser or processor you’re
kind of three arms removed and it’s a
bit of luck it’s a round bottom bowl
very important I’m using a little tea
towel here I want to just wrap it up and
put it at one side so the bowl is
naturally at an angle I’m going to use
two free-range egg yolks so the egg
yolks are gone in okay we’re using a
balloon whisk let’s go for a mustard I’m
using a Dijon mustard absolutely you
could use any mustard you want I’m going
to heat teaspoon goes in I like yeah I
like a nice little mustard a space we’re
going to whisk that up so thick things
are in there this is why it gets a
little complicated for some people is if
you add the oil too quick it splits the
egg yolk and the mustard is going to
grab hold onto the oil and the water and
it’s just going to hold it in as one
okay so we just got to take our time and
use our senses that’s what I love about
it so I love that cooking you can see
the mustard and egg yolks are in the
bottom just adding a little drips right
into the bloom whisk but if you put too
much oil at the beginning it will split
and that’s what everyone gets upset
about this is also quite a good workout
so you’re going to find that your arm
upper arm gets knackered then you can
start use doing more of a wrist action
and then back to your upper arm you can
make it start to finish in about three
minutes all right so it’s not really a
massive sort of pain so now I’m going
through a more convincing streak to
those two egg yolks I can add anything
from 500 milliliters of oil up to a pint
but this is why I quite like doing it in
the bowl because if you want to
understand what’s going on you’re kind
of two inches away from it you can see
it you can feel it look how thick that
is now it gets to that point where it
just gets cloudy thick gorgeous I’m
gonna use a little vinegar just like
a tablespoon you’ll see the color change
immediately now we can actually even
start adding some seasoning you might
want to add a little bit of lemon juice
you know lemon juice and vinegar does
work very well together you know I make
this I keep this in my fridge at least
for a week this is really exciting now
because we’ve now got a mayonnaise that
full of life full of flavor look at that
look how shiny and gorgeous that is
thick gorgeous made out of wonderful
ingredients
here’s homemade mayonnaise hopefully it
was a good demonstration and you feel
more confident to do it yourself but
also if you want any other kind of
basics
whether it’s pastry or you know you name
it tell me what you want me to show you
if there’s anything that’s been really
annoying you that you keep getting wrong
time and time and time again this is why
we’re doing food Tube it’s all about you
so tell us and I’ll do it
bye don’t forget to subscribe and when
you do subscribe hit the little Settings
box and make sure we can email you so
when there’s a new video we let you know
there you go
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