Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he shows you how to make an unbreakable, easy-to-make mayonnaise without a machine inspired by his trip to Oakland.
Watch our visit to Oakland:
Get our recipe for Easy Homemade Mayonnaise (Using a food processor and a whole egg):
Get our recipe for Sisig:
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Buy our winning olive oil:
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It's so disappointing to see America's Test Kitchen use vegetable oil. So unhealthy and harmful for people.
As usual, another wonderful video from Brian. He, Lan and Dan have to be my favorites when it comes to America's Test Kitchen videos!
Food Wishes Chef John has method to make mayo with a stick blender. Less than 5 minutes, zero muscle strain.
I agree. I never make mayonnaise with the white and I only use the yolk. I do not have a big food processor or stand mixer in my RV but I do have a simple stick blender. I have some organic peanut oil because it is high heat and has a clean taste so would use that but I might add a little bit of olive oil at the end, depending on the dish.
Bryan puts the MAN in mayonnaise.
😲
vegetable oil 🤮
You’ve come a long way Bryan since you started with Chris Kimball who had to help you find words when you were sometimes stumped.
SUGAR IN EVERYTHING 😭😭😭😭😭
No wonder half of adult americans have diabetes or prediabetes.
Two questions:
How long will homemade mayo keep in the fridge?
Could you use a stand mixer instead of whisking by hand if you don't have a food processor and you're not a masochist?
I'm going to make me some homemade mayo, but with a blender lol. I don't have the arm muscles that Bryan has
Thought you might make interesting suggestions for flavoring mayo.
NOPE.
How long does this last in the fridge?
Cool! How long does it last?
PLEASE stop using seed oils. They are terrible for people. I'm going to try this with light olive oil.
Brian is very good at these short videos. He lets his humor and humility shine through.
Vegetable oil is very bad for the body!
Is there some reason that poly saturated fats make less bitter mayo than the mono saturated?
It's totally possible I'm reversing the names of the two types of oil fat
I'm glad to see this done with a whisk, I think for people starting out it's good to learn the basic techniques then build on those with gadgets and appliances. I enjoy watching a mayonnaise come together as I'm whisking it and I still whip egg whites in my copper bowl with a balloon whisk and knead bread doughs by hand. I don't use my Kitchen Aid nearly as much as I thought I would, though I can't say the same for my Vitamix.
I'm glad to see so many cool appliances and tools, many of which used to be exclusive to commercial kitchens, available to make cooking enjoyable for so many, but some of us find pleasure in the old "long form" processes.
I've made mayo from scratch, using a blender. There's nothing better.
Can you use a hand mixer??
ONE EGG, ONE CUP OF OIL, little Vinagar and or Lemon juice, mustard, salt. Throw it in a container. Put STICK BLENDER/Hand Blender at the bottom and blend till you get that white mayo then slowly pull up mixing the rest. DONE. Takes about a minute. Hand mixing is insane. No separate egg yoke.
ATK, hello, have never been a great fan f mayo,I recalled my parents making mayo, n WW II days, my late wife used it on her salads from a SQUEEZE BOTTLE,;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Is it safe to eat the raw egg because it’s pasteurized?