Sauces 101 Mayonnaise

Making mayonnaise is a skill all cooks should master. It's quick, easy, economical & it tastes great.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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for about 3 cups

3 egg yolks
2 cups/473 ml vegetable oil
juice of 1 lemon
1 tbsp/14 g Dijon mustard
water
salt
pepper

[juliagearing]

I swear this man is like the BEST Chef ever! The way he explains why he does the things he does is amazing. I bet his students learn how to be great chefs. Chef, I've always been wary about making my own mayo but after watching your video, I feel more confident in making my own. And YES, mayo should be a mother sauce. You can add so many different ingredients, like you did at the end. So, I'm Team Frank on the mayo. Besides, don't you basically make mayo when you make an aoili?

[elvenatheart]

Frank being proud that he makes grocery trips is making me smile

[angrypotato_fz]

Hey Chef :) actually, according to Escoffier, Mayonnaise is a mother sauce, while hollandaise isn't. The current classification is based on an unfortunate mistake in english translation (and it's difficult to correct it now, after years of spreading the mistaken version). The sources for this classification are nicely reviewed and explained by Alex (French Guy Cooking) in his video, where he examines first French and English editions.
As for my opinion, I think that Mayonnaise should be recognized as mother sauce, because Hollandaise seems to be an expanded, slightly changed version of less-complicated Mayonnaise (at least it seems so to me)
Thanks for sharing your method and tips. As I got a new, working blender, I'm planning to use it to make some mayo on my own. For me, it's a very convenient skill when you suddenly run out of mayo :D
Indeed, mayo and other groceries are getting more and more expensive ;( (I'm surprised you didn't save the whites for omelette or panko!)
When I need a quick, simple and fatty salad dressing, I sometimes go for mayo + worcestershire sauce and some herbs, works great!

[pushkpro]

4:00 I freeze egg whites and unfeeze for cheesecake. It works as good as fresh egg whites.

[mack]

Thank you for showing how to do this. My sister has a soy allergy and can't eat Mayo that you buy at the store, so this is great. Thank you again!

[lz]

there is nothing better than making your own mayonnaise with some added dried mushroom powder. its just an explosion of taste!

[kaanengin]

Hi Chef Frank, I love your recipes and the way you demonstrate them.
I tried this one once with olive oil and once with sunflower oil. The one with sunflower oil ended up with a better result. I'll try your other recipes as well.
Thank you for all of them!

[joshdaniels]

An immersion blender in a jar or glass measuring cup also works well if the thought of all that whisking seems too tiring.

[prilosec]

Thank you so much for this recipe. Most youtube videos gloss over stuff and assume you know what they're talking about, and I've wanted to make mayo for a while, so this video has allowed me to do just that !

[guilhermeyamamoto]

I have a friend who just do it in a blender in 2 minutes, adding even some water, and the final result looks very commercial, like Helmsman's. I've never been able to do it like that. I use the "technique" of 1 cooked yolk+1 raw yolk, then I add a bit of lime juice, bit of olive oil and a lot of sunflower oil and whisk by hand. Can add some Dijon and chives for the final touch. My friends love it, specially for Olivier/Оливье/Potato salad. We actually call it just "Mayonnaise" in Brazil.

[Aaron-kjdv]

I don't make this by hand, I use a blender and I add in Chipotle peppers and its so amazing

[sukritbenchawan]

I love to use olive oil. It’s more fluffy and lighter than canola and bean oil.

Wasabi and Thai seafood variant are good too.

[shvat]

@Chef Frank - wish I knew when to expect/find your new videos. thurs ? Fri? Weekend? Week? Ten days?
If you can't do every week, perhaps settle on a schedule and content (seasonal, holidays) you are comfortable with.
Every two week? Every month?

[OurKitchenClassroom]

Another egg-cellent demo, Chef!!! 💜💜💜 All that's missing is the garlic! Add a few cloves of raw garlic ground to a paste with salt, a handful of roasted garlic cloves, or a whole head of garlic confit, and I'm in mayo heaven!!! 💜😋💜 Toss in 2-3 anchovy fillets and a couple dashes of Worcestershire sauce for a fantastic Caesar salad dressing, too--YUM!

[tlhome]

Enjoyed the Vid!! Thanks for the lesson.

[GiuseppePipia]

One can even pasteurize the yolk at home, by getting the oil to 121°C and slowly add it making sure to avoid direct contact of the oil and the yolk. In this case you'll have to pour the oil on the side of the bowl. By the time it reaches the yolk, and the amount of oil used, will pasteurize the yolk and the mayonnaise won't turn green.

[AugustoMolho]

Nice, chef! Mayo is easy but when well done is amazing. Big Love from Brasil

[jenniferdowney]

I always make my own mayonnaise using good oils and my fresh hen eggs. I use my stick blender and make maybe 1.5 cups at a time, so I use it up.

[bensgalley]

Mayo is one of the best things man. And now thanks to you I know how to make it. I'm thinking I'm going to try a homemade garlic and cilantro mayo for when I do burgers

[ramces]

Tks for give us new recipes to make in home ... We love you frank