Jacques Pépin: Making Mayonnaise

Jacques Pépin shows how to make homemade Mayonnaise.

Jacques Pépin shows how to make homemade Mayonnaise.

Read the transcript of this video
I'm going to show you how to make a mayonnaise. Put off more eggs so you have three, all right mustard. The proportion there are not that important. Salt, pepper, what I'm saying is that if I had two egg yolks rather than three it would work. If I had a bit less or a bit more mustard it would work just as well. And a dash of Vinegar. Okay, this is the base of your mayonnaise. And then to that you have to add the oil. The most important thing that you have to remember, the oil cannot be ice cold. You know, sometimes it's difficult to hold and pour at the same time, so my friend gave me this which is really terrific. You push it on it and look at that, it holds by itself. So then I put the oil in it. You supposed to go very slowly when you put the oil. [SOUND] Tell you the truth you don't have to go that slowly. [SOUND] And again the oil you can have a little bit of a for example, I don't know walnut oil which is a very strong in flavor. You would want to use that maybe with a canola oil Well than after the oil and after peanut oil or something like this, and basically my mayonnaise is finished here. As you can see, after the dough they get together, and they get to be, you know, that consistency of a mayonnaise. It is true, however, if I pull that oil way way too fast here, in great quantity, then it will break down. Or if you have it in your refrigerator and you take it out of your refrigerator ice cold it will break down. And this is what it will look like when it break down. It's all broken and separated. [NOISE] I can take one egg yolk, or a bit of vinegar, or some mustard, anything that I put in to start with, and start putting it back together. Again Can't even try to do it in the same bowl. I put a little bit of that on the side here. And I will put the point of my, just in this and mix the top of it, just the top of it, to know if they are getting smooth together. And I think it's getting smooth together. [UNKNOWN] smooth together I will go slightly deeper in the bowl with my whisk. [SOUND] And I will get a little deeper. [SOUND] And a little deeper. [SOUND] And now basically I'm at the bottom of the bowl but we'll try to do a little more [UNKNOWN] like this. And basically the mayonnaise, basically the mayonnaise. Now it's back together. [NOISE] You want to present the mayonnaise a nice way is to put it into a little bowl like this. [BLANK_AUDIO] We garnish the mayonnaise with all kinds of things and it changes name. It becomes a tartare sauce, a glavish and so forth. I like usually to, see, when I do that I turn the bowl, I don't turn the spatula to make it smooth. [NOISE] On top. Then after you can move your spatula. If you wanna go a bit farther. I did that tomato before, that tomato rose. It would be nice right on top of it. To do a nice presentation of mayonnaise.
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Jacques Pépin: Making Mayonnaise


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