Homemade Mayo (Why the Fishy Smell, Whole Egg vs Yolk, and more)

why didn't anyone ever tell me that canola oil stinks I don't mean that figuratively like it's bad for your health or something like that don't worry that one I hear in hundreds of comments I mean that it literally stinks it smells fishy I've used it all my life to see all sorts of things fish steak chicken I've used it in dressings and I've put it into chiffon cakes but it wasn't until I made Mayo with it that I I realized that it smells our main story tonight as John Oliver would say is about homemade Mayo of course it's not just going to be a recipe there's plenty of that goodness on the internet already this video will answer many interesting Mayo questions through testing but Mayo is mostly oil and we can't really start telling its story before we straighten out this oil conundrum the first time I made Mayo was a few weeks ago it worked like a charm but it smelled fishy and I had no idea why I smelled the eggs nope I smelled the lemon juice nope they smelled is expected then I smelled the oil and bingo it's fishy I thought that it went rined and opened a brand new bottle of canola still fishy it's not something you'd notice if you were searing mistake the aroma of the steak would take over but if you stick your nose into a bottle of canola it's unmistakable the problem is that it doesn't seem to smell the same way to everyone I gave this bottle to five different people to smell some got the fishness and some didn't some said it was vegetable but most people felt there was some sort of smell so I Googled for this issue and guess what I've learned I'm not the only person who finds the smell of canola revolting when serus ses.com did the taste test of store bought Mayo some tasters found the brands made with canola oil unpleasantly fishy so thank goodness that most commercial Mayo is made with soy bin oil not canola I wanted to try soyan oil by itself but couldn't find it in my store so I bought some vegetable oil and refined sunflower oil both had absolutely no smell to me so this fishness is not something that's common to all refined oils but I strongly suggest that before you make homemade Mayo you smell your oil making your own Mayo is indeed very easy if you own an immersion blender but I wanted to try a few variations to see which one I like the most I don't mean flavors you can flavor your Mayo any which way you want after you make the base here is what I wanted to know what's the difference between using a whole leg versus only a yolk are some immersion blenders better than others for making emulsions should you add sugar to Mayo when should you add garlic and is extra virgin olive oil really such a terrible idea okay so let's start with the internet's favorite mayo and then we'll vary to answer my questions the concept is completely dependent on your equipment you need an immersion blender and a tall container that fits it perfectly like this two cup perck measuring cup in goes one egg 1 tblspoon of freshly squeezed lemon juice and one teaspoon of Deon mustard I also add one teaspoon of diamond crystal kosher salt I like to add it to the water-based ingredients since salt dissolves really well in water but not in oil now I need to add a cup of oil there is no need to dirty another measuring cup for oil the egg mixture is roughly a/4 of a cup so so I just pour the oil until it reaches 1 and 1/4 cups we need to let this mixture sit for about 30 seconds so that all the oil Rises to the top in goes the immersion blender until it hits the bottom don't turn it on until then start the immersion blender but don't lift it up we are waiting for the ingredients on the bottom to become more viscous and white that's the sign that the Emulsion is starting to happen and this point very slowly pull the immersion blender up and keep going up and down until all the oil turns thick and creamy and look at this we've got Mayo so I did this basic procedure several times with slight variations and here's how they worked out every time I see a video of someone making a Mayo or hollandz with an immersion blender they're using a blender with holes on the sides mine doesn't have these holes it looks like this it's my trusty Brun blender that is about 18 years old for comparison I bought a Hamilton Beach blender with holes on the sides series.com rated it as the best affordable blender Hamilton Beach took slightly less time to get everything emulsified but both blenders worked perfectly well before you run out and buy Hamilton let me just warn you that I have all sorts of issues with the design of this blender when it comes to other tasks I'll save that for another video but for Mayo it is indeed very good I heard that removing the white doesn't make a big difference and is not worth it but let's try it and see of course it's impossible to remove the white and not replace it with anything else this wouldn't give me enough stuff for the immersion blender method to work so I replac the white white with 2 tablespoons of water and kept all the other ingredients the same this water and yolk Mayo was a lot softer and creamier than the version made with the whole egg here is the Mayo with the yolk and water and here is the mayale with the whole legegg this was especially helpful after Refrigeration a day in the fridge made the whole egg Mayo incredibly stiff and somewhat unpleasant of course it's possible that you don't have to remove the white you just need to add a few additional tablespoons of water but my fridge is nothing but Mayo at this point so that's the theory you'll have to test out for yourself the recipe I'll give you below the video is for a Mayo made with a yolk only since that was the one that worked the best for me sugar is a very controversial ingredient in mayo that's one of the many reasons many viewers gave me for making their own I agree that many commercial Mayo Brands get carried away with sugar and I find them unpleasantly sweet that's one of the reasons I like helmet in a jar it's the most toned down in the sugar Department that I found but a tiny bit of sugar is actually quite nice I tried making Mayo with no sugar at all and with a quar teaspoon of sugar and I like the qu teaspoon of sugar version better so to me that's a keer a avoiding extra virgin olive oil in mayo is common wisdom but I wanted to test it for myself the argument against evil in mayo is that the vigorous mechanical action of the blender exposes some of the bitter compounds those compounds are naturally there but are locked in the oil particles and not accessible to our taste BTS until the blender shakes them up but I put olive oil into food processors and blenders for other applications like like pesto and Sal Maro and it seems fine to me of course I'm I'm not very sensitive to bitterness so who knows well anyway I made Mayo with extra virgin olive oil and it was indeed disgusting so kids don't try this at home I know that garlic is a classic addition to May in principle I'm all for it but I don't like to add it to the base Mayo while making it for that clean sharp beautiful garlic flavor you want to add it shortly before serving the smallest amount of mayo that you can make is slightly more than one cup and I rarely can use that in one meal so I prefer to make the base without garlic and then add the garlic just to the part that I'm planning to serve that day of course if you're making meal with raw eggs you probably shouldn't store it all that long anyway so has all this Mayo making finally convinced me to make my own mail no don't get me wrong it's extremely easy but you have to make more than a cup of it and use it relatively quickly yes I am aware of pasteurizing my eggs using suit also America's Test Kitchen has a method of cooking the eggs and lemon juice and a microwave before making Mayo but that method requires diring a food processor and the fine mesh strainer which is a paint wash and the question is why if tasted completely by itself I did find homemade Mayo Superior to helmet but not Superior enough to eat by itself I would need to flavor it with something anyway once the flavorings were added homemade Mayo was slightly different than helmets but not better than helmets at least to me personally of course it could be here of taste memory talking maybe I like helmet the way some Americans like Twinkies or McDonald's they grow up with it so it tastes right to them but I know many professional chefs who are perfectly happy to use helmets just to clarify that I'm talking about helmets in a jar not that abomination in a squeeze bottle you might have seen my previous video about it but if not the link is below and that's also the video that contains many of my favorite Mayo flavors and their recipes of course all of them work with homemade Mayo so as Adam rusia says you do you here are more thought provoking culinary videos for you to check out and if you are ever in the Boston area maybe I'll see you in one of my [Music] classes

Channel: Helen Rennie

Views: 116,611

Keywords: mayo, how to make mayo, homemade mayo, Mayonnaise, immersion blender mayo, easy mayo, 2 minute mayo, helenrennie, helen rennie

Id: i_wP8QXpqZg

Length: 10min 54sec (654 seconds)

Published: Thu Nov 16 2023