Homemade Mayonnaise + Garlic Aioli + Remoulade - Chef Jean-Pierre

okay we're gonna make a garlic mayonnaise very simple right uh all we need is uh uh i mean certainly you can buy a a stove bought mayonnaise and put garlic and hot sauce and you get yourself a quick aioli i like to do it from scratch first thing we're going to do is we're going to use egg yolks all right egg yolks only the yolks let me tell you about volume kind of like to give you an idea one egg yolk can absorb as much as a half to three quarter cup of oil one egg yolk depends how big the egg yolk is so that's a lot so you give yourself an idea you want a cup and a half two cups of mayonnaise two or three yolks depends how big they are they're very large roads two should be enough a little bit of dijon mustard it has to be dijon mustard friends i can't be the yellow stuff you put on a hot dog okay nothing wrong with that as long as you keep it on the hot dogs we're gonna put a little garlic puree here we make a garlic puree with the olive oil there's a video or on the side where i'll show you how to do it take a beautiful peel garlic and olive oil and i make a garlic puree and what i'm gonna do now i'm gonna create an emulsion okay an emulsion and an emulsion is all those ingredients binded together today i'm using a roasted garlic olive oil that's an amazing product you can find that on our website roasted garlic olive oil they're absolutely amazing very mild roasted garlic flavor what we're going to do now let me tell you what's happening when you make a mayonnaise and it's not gonna hold um you gotta pour the oil very very slowly so then the egg yolk expands expands if you go too fast you break the wall of the egg and you gotta curdle mayonnaise you have to pour the oil very slowly so the yolk expands expands and creates the emotion okay so look put the oil in put it slowly take your time you have no rush okay you're not you don't have to go to the store and buy mayonnaise you can make it right there let me tell you something if you ever have made your own mayonnaise you try one time you make your own mayonnaise i promise you you know i'm not going back to that helmet crap you buy the store whatever it's called handmade mayonnaise whatever it is you try to make your own one time you may you may change your mind and say you know what i like it i think i'm going to do it again it's really simple look so this just pour the oil until you have a nice thick consistency and you wonder why is your mind as yellow everybody must be saying where is mine is yellow my name is supposed to be white no that's the crap you buy at the store it's supposed to be white okay the one you make at home is supposed to be yellow okay first of all because the egg are nice pasteurizer now remember now the mayonnaise you buy the store is good in the fridge for 17 years the one you make is good for four or five days at the maximum so be careful don't be keeping this for 17 years and try to eat it because it'll kill you remember whenever you have an open egg you'll be lucky to get four or five days out of it okay the minute you open up an egg okay i don't care how fresh it is the minute you open it up and you use it whatever you whatever you um you made is only going to last a few days you know it's always a question and people ask me says how long does that last well look what's in it okay if you just have to make a vinaigrette with a dijon mustard and olive oil and balsamic vinegar of some kind it'll last a long time because the the oil is not going to go bad the vinegar is not going to go bad the dijon mustard is not going to go bad but the minute you put an egg then you're done okay so look look look look look how beautiful that is now this my friend is a beautiful mine as you see now you don't want to go too fast remember if you go too fast it's gonna start look i'll show you really quick okay pay attention because i'm gonna i'll show you look i'm putting too much oil and look what happened you see you see the way it started to curdle right there can you see it that's because i went too fast i wanted to show you i did it on purpose so now look don't bring it back no to bring it back to bring it back to bring it back do it slowly now don't try to incorporate at all all fast now and look look look look look look how cool is that see it nice and smooth it is again you got to do it slowly so here's a perfect proof for you you got to do this slowly okay remember take your time there's no rush oh see every time you do it fast you got to drip it up very slowly you know you can do it in a food processor most of you have a food processor in a feeding tube of your food processor there's a hole in the bottom of it that's made to use mayonnaise to make a mayonnaise with a food processor so they pour the oil very slowly through the feeding tube i bet you didn't know that did you well now you know so now look all right now we've got mayonnaise right there okay we got beautiful garlic flavor to it i'm gonna put a little bit of uh uh a siracha in here it's a little heat you can put just black pepper in here there's a little uh sriracha in here for a little heat in there then i'm going to put some flour to salt because i like floral cell but you can put whatever salt makes you happy right we got salt we got heat and right there my friends we've got a beautiful aioli you see how simple that was to make all right now we can turn this into a remoulade and we'll do this in a minute okay so now we're gonna marinade all we're going to do is we're going to put a little bit of a french pickle konichon friends you don't you don't have the french put the gurken it is sweet they like the same thing except they're sweeter but i like better the french one they they are in vinegar and brine and so they're a little more acid okay a little bit of red onion or shallots chives couple chives in there and some capers a lot of people put some tomato product in there uh you see a lot of people putting together a product on it to me a classical remoulade is very simple this is the four ingredient you put some anchovies also in there uh you can put in chuvis or anchovy paste in here and i'll really give you a nice one in fact let me make sure i got some anchovy paste because i always forget it but i have it right here you can put something anchovy paste is perfect in there or you can you can take an anchovy and and squeeze it on your cutting board but anchovy paste is perfect for a remoulade and right there you got yourself a remoulade then you can serve with the grilled fish with the roasted chicken with um with anything with a seafood cake you can do so many cool things with it remember now this will be fabulous on any gray fish right there but it's got to be refrigerated and it's only good for four or five days at maximum i would say give it to three [Music] days

Channel: Chef Jean-Pierre

Views: 76,382

Rating: 4.9740334 out of 5

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Id: rNlxwONka08

Length: 7min 14sec (434 seconds)

Published: Thu Sep 10 2020