How to Make Mayonnaise at Home | Jacques Pépin' Cooking at Home | KQED

- Hi, I'm Jacques Pépin and I'm "Cooking at Home." (gentle piano music) I never think that I bought mayonnaise before I came to this country. Of course, that's half a century ago or more. And now of course I buy mayonnaise all the time to use it. But it's nice to know how to do it, sometime different flavor and all that. I wanna show you how to do it. And here I have one egg, break it flat like this. Open it. This is one of the best way to remove the yolk, to do it like this, to make sure that you really separate all of it, including even that piece called the chalaza at the end. So I have one egg yolk. I'm going to have about a tablespoon of mustard here, a dash of salt and pepper. The secret of a mayonnaise very often is the temperature of the ingredient. Your oil particularly cannot be cold, ice cold, otherwise it's gonna break down. And then I'm gonna put two teaspoon of vinegar. So this is the base of my mayonnaise that I mix here. Okay. Sometime you can put a towel like this around so that your bowl is more secure. And then I would have about a cup and a half of oil in there. So here I have peanut oil. This is where it come to be your own taste. Peanut oil, olive oil. You know? And maybe even in that case, I'm gonna put maybe a tablespoon or so of sesame oil. I could put hazelnut oil or whatever. So to start with, you go slowly. I mean, sometime everything where, they tell you drop by drop. It's not only drop by drop. I mean I'm going to, we can see here, it won't take more than a minute, minute and a half to do the whole thing. So here you can... As you go along, you go a bit faster with the oil. And that's it. So here, while it didn't take me more than a minute and a half, two minute at the most to do a wonderful bowl of mayonnaise, which now you can flavor different with tartar, gravies, all of those are different type of sauce that you serve with your mayonnaise. I want to test it. Seasoning is fine. And it's not too strong. See, that's the point. Now here very often I like to present it in a nice way. This way. Present your mayonnaise here. Leave it like that, it looks beautiful. Or you can get the top smooth with a knife for a spatula. And then after move your knife up and down in a jigsaw fashion a little bit up to here. And that you pick that up to put that in the middle, or maybe a little sprig of parsley or thyme in the center. And this is fresh homemade mayonnaise. Happy cooking. (gentle piano music)

Channel: KQED

Views: 69,310

Keywords: jacques pepin, cooking, pbs, kqed, jacques pepin techniques, food, jacques pepin episodes, jacques pépin, pepin, kitchen tips, cooking tips, food video, cooking asmr, french chef, howard johnson's, recipes, recipe, how to, james beard, jacques pepin cooking at home, how to make mayo, how to make mayonnaise at home, how to make mayonnaise, homemade mayonnaise, homemade mayo

Id: dWErdH6A7pE

Length: 3min 48sec (228 seconds)

Published: Wed Jan 10 2024