i was there whisking it for about half an hour an literally nothing happened, thanks a lot gordon, now i'm short of 4 eggs, half a litre of oil and dont have any mayonaise to show for it!
no you dont have to whisk by hand or use a paddle attachment. the egg doesn't have to be room temperature either. eggs will have salmonella on the inside because the shell is porous but the whites purpose is to protect the yolk. always buy pastuerized eggs if consuming raw and you won't have to worry about that. and what is the deal with people trying to act like they know more than Ramsay? He's only been awarded with 12 michelin stars......
@HippieEhMey Basics 101. Eggs don't have salmonella on the inside. They are protected by their shells. Ever heard of parents with AIDs having kids born without AIDs? Same magic.
@L1MiiT3D And that couldn't POSSIBLY be a designer fridge with a cabinet door on the outside made to blend with the surroundings. LOL Besides, unless you are using pasteurized eggs, you should keep it at room temp for 8 hrs. The acid will kill off any Campylobacter jejuni and Salmonella, but only at room temp. The refrigerator slows down the bacteria's metabolic rate such that it is essentialy protected from the low pH.
@charisdoulawi "And that couldn't POSSIBLY be a designer fridge with a cabinet door on the outside made to blend with the surroundings." I think it is a designer fridge like Sub-Zero, he is rich so he can afford these high-end fridge with a custom door to match the cabinet. Also i notice he has a french top cooking surface in his kitchen possibly from a brand like Wolf i guess...;)
What he doesn't mention in this video is to use a different attachment in the food processor, you should use the paddle attachment if you have one, otherwise I would recommend using a handheld whisk instead.
@CookingSkillsAreEasy I'll listen to Gordon, thanks for the tips though.. I've used emulsion blenders to make mayo before and the texture is perfect..
WOW! Readin all these comments, unbelievable! I'm glad I only left a comment about my mayo NOT working out for me! WELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
Gordon states that you don't season the Mayo until later because it ruins the egg yolks.. yet puts mustard right away in there.. I would assume because the mustard is prepared and in liquid form that it is ok... This is just my common sense based on cooking for over 25 years.. Am I correct to assume this? Well, stupid question I guess, I have made Hollandaise enough to know what elements produce a splitting of sauces...
Bullying: Treating other people like they are worthless
Example of a bully: Gordon (potty mouth) Ramsay
Ramsay is a professional bully. He’s a workplace psychopath, the bully boy knife sharpener. He is only interested in money, not cooking anymore. He is an adulterer and a sexist arsehole. He thinks that all other people are potato peelings, while he thinks that saffron and honey comes out of his butt. The adulterer has a mouth on him like a blocked prison cell toilet. He is a nasty bully.
@heresmokethis So you must be a deluded Ramsay fan, eh? And why? Because you get off on his bully-boy belligerent behavior, you poor dear troubled wretch. Ramsay is a gross example of how NOT to treat people in the work place. He is nasty and sets a shocking example of business behavior. He is in fact a workplace psychopath. Those that giggle and get-off at his disgusting behavior and language need as much counseling as the deluded Ramsay himself. He is rich because of imbeciles like you.
@TheCusterCat He is in fact a workplace genius. Do you understand how many incredibly successful business ventures the man has? You poor, pathetic hippie. Have you ever worked in a kitchen? One weak link and the whole machine fails. Now, go hug somebody and tell them that it's ok that they suck. So that they may continue sucking but still feel good about themselves.. I'll take the brutal truth over a candy coated pat on the ass any day. I suppose you think a Drill Sargent is a bully as well?
@TheCusterCat Totally missed your "counseling" comment... thanks for reinforcing my point. Again: Take it up with your cuddle therapist. And this concludes my diatribe. I have people with spines to talk to, so I must be off. Good luck in life, hippie.
@heresmokethis You are ignoring this issue? People like you condone disgusting work place bully behaviour that Ramsay glorifies. You are a weak person who gets off on seeing a real bully, like Ramsay, in action. You are a barnacle on the keel of improved workplace conditions. As for Ramsay, he is nasty, intimidating, descending and impatient. You either have to suck his balls or quit his hell hole of a kitchen. Ramsay is an example of a self-opinionated delusional arsehole.
@TheCusterCat You may want to look into his Kitchen Nightmare series, particularly the later episodes. He is a completely different person in those. Totally loses the Drill Sargent thing. He cusses in the UK version but not so much in the American one.
You have a gobble-drip mouth like Ramsay. You sick puppy. You are out of place in training with what is called decent business behaviour. Ramsay’s crap reality shows picks real looser organisations and he in turn picks the eyes out of everyone within twenty feet of his ugly presence. Ramsay is a lowlife and is blinded by self love so that he is now King Ramsay in his eyes and now yours. Get a life Butch and wake up! . As for Ramsay, he is nasty, intimidating, discounting and impatient.
You can’t tell the difference between right and wrong, you sick puppy. You are the type of person who has missed out on a healthy upbringing. Ramsay is a nasty. He thinks that not only the sun shines out of his arse, but truffles and foie gras comes out also. He is so blinded by self-love that he has become deluded. He is a potty mouthed cook who entertains similar minded bully boys. Someone will one day beat the snot out of the wanker, but it won’t be on one of his sick TV reality shows
@scarletrhubarb And you are a member of the RAL (Ramsay Arse Lickers) Club. If RAMSAY was a commander leading his soldiers into action, I know who would be the first to die... the potty mouthed RAMSAY himself... shot by his own men... Get a life and stop promoting what is an acute example of unprofessional bully behaviour and gross workplace intimidation. I’ll love to see Ramsay in a cannibal’s pot, stewing slowly. Ramsay is a shocking example of business staff and customer relations.
@scarletrhubarb So you must be a deluded Ramsay fan, eh? And why? Because you get off on his bully-boy belligerent behavior, you poor dear troubled wretch. Ramsay is a gross example of how NOT to treat people in the work place. He is nasty and sets a shocking example of business behavior. He is in fact a workplace psychopath. Those that giggle and get-off at his disgusting behavior and language need as much counseling as the deluded Ramsay himself. He is rich because of imbeciles like you.
My, my, you poor dear miserable Ramsay clone. Go drown yourself! You are feeble minded for condoning the deluded Ramsay. He is a bully. He is an intimidator. He is an adulterer. And he is not interested in you at all. He is a nasty that needs to be taken down. He is just a cook who got all his info from The Country Womens and Margaret Beatons cookbooks. Ramsay is a media TV reality TART and a sour tart at that. Ramsay has a mouth on him like a blocked prison cell toilet full of shit
@TheCusterCat Baby one thing is for certain whatever you do is working other girls don't matter in your presence can't do what you do there's a million girls around but I don't see no one but you
@scarletrhubarb Ahh… sweet, sweet joy… the replies are coming for me… all because I see Ramsay for who he actually is, – a narcissist fucked-up frustrated bully-boy chef!
@TheCusterCat She says she got it, she got it, no doubt, there's something about her cause she work like the boss, play like the boss, car and a crib she about to pay 'em both off and her bills are paid on time
@TheCusterCat did you have sex with ramsay and he didnt make you eggs for breakfast? you sound bitter! if i dont like someone i just dont watch them???
@TheCusterCat please get over your anger and stop obsessing about gordon ramsay - it's really tedious and amounts to no good effect at all. you have your own life to lead and your own unique abilities. go and be useful!
just made this and it's the easiest, tastiest mayo i've made. i've been using some crap recipes before. the way you season it makes the biggest difference.
Here's a tip for anyone who's mayo "breaks". This comes from Alice Waters, "The Art of Simple Food":
Adding a small amount of water to the egg yolk before you incorporate the oil helps prevent the sauce from separating or "breaking".
If mayonnaise does separate, stop adding oil, but don't despair, just crack a fresh egg, separate the yolk into a new bowl, add a little water as before and slowly whisk in the first broken sauce and then the rest of the oil.
i do think that groundnut oil has a taste, Sometimes when i make a stir fry i can taste the difference if i cook with olive oil or groundnut... He is a great cook too...
Ok. So I did it step by step. My wife 3 attempts & myself once!! Lets just say the toilet is well lubed & getting sick of the yellow looking juice! That's all we get!!!!!!! WTF? Anybody got ideas. We even bought a food processor! It feaking blows!!!
@b1andtaz2 Start by whisking it by hand and watch some more videos on Youtube. It's really useful to see how it gets thicker, and when you don't use a blender you can see a bit more what's going on. He is a bit rough-handed with it in the video. Once you get the feel for it it's not that hard.
@b1andtaz2 It's similar to making a hollandaise without the heat. All you have to do is beat the egg yolks, continually, they will actually start to get "frothy" and start looking "whipped" you will see a lot of bubbles in the yolk, that's when you should start adding the oil slowly, the lecithin in the egg yolk will start to bind with the oil, once it gets thick you can start adding the oil faster. It's really simple, doing it by hand can take about 5 minutes.
@b1andtaz2 at least one rule that Ramsay doesn't give : eggs must be at room temperature (or so) ; never employ eggs directly taken from the fridge ; let them rest at least 1h out!
Some other tips :1) pour the oil drop by drop at first 2) mayonnaise is bizarre because after the "taking" point, the more liquid you pour, the more solid it gets! you must be patient until your mayonnaise "takes", then it gets easier with each oil drop
@b1andtaz2 Awesome, I hope it tasted good. And I hope I could help. Also, never use Soybean oil to make mayonnaise, it makes the stuff taste completely awful. Even for any of the health nut people don't use soybean oil, you'll have the worst tasting mayonnaise in existence. Our instructor in Culinary school used to make us use soybean oil, and I bitched about it every time, and would use extra virgin olive oil just because soybean oil makes it taste like ass.
Caroline- to heat up the debate a bit, it seems that the French just took the idea from the Spanish, taking the garlic out of alioli. So, credit where it's due.
CarolineTurpentine :- Thanks for that info. You wouldn't happen to know who and when though, would you? Still, although I know the original recipe dictates egg yolks only, it binds better with the albumen and it's a shame to throw away half an egg, unless you're making meringue that day, or sherry!
mexicans we use SALT & PEPPER too in everything.. mmmm until the doctor say me reduce to zero your salt -high pression- but i eat mayonnaise very well ........ anyway i love the simple recipes and basics too..... thanks for share...
If you use sunflower oil, it comes out just like the bottled stuff. Olive oil is better. I agree that with some things, olive oil can be a touch too strong by otself. With vinaigrettes, I use a combination of olive oil and walnut oil.
If you use a jug mixer like him, pour the oil in slowly. If you use a blender with an arm, you can pour all the oil in at once, blending slowly and leaving the arm at the bottom of the bowl. Only raise the arm little by little till it mixes in all the oil.
Mayonnaise or Mahonesa is from Mahon, capital of the Spanish Island of Menorca. Spaniards would never make it with any other oil but olive oil. Olive oil comes in different strengths. Mahonesa should be made with the least strong one.
The egg has trouble binding and often breaks apart if you only add the yolk. The white holds it together. Don't chuck away half an egg. Use one large or two small eggs. There's no problem adding salt, lemon or pepper before the mixing if you use the whole egg.
@CarolineTurpentine. Doesn't surprise me. Spanish are not known for inventing. They claim the submarine, the helicopter and the mop, but in reality only invented the thing you stick on top of the the bucket, that gets rid of the water.
i just tried this recipe it went horribly wrong , i thot id try it with extra virgin oil , dint work, it was just yellow goo :/ , so i had to go down the shop for some and clean all the mess i did , for those who are cooking retards like me , dont try it !!!
Oh my god, lol, groundnut oil. Chef ramsay should know that the best oil in the world is the spanish (from SPAIN EUROPE, not MEXICO) olive oil!! The best mayonaisse you can make is with olive oil, everyone knows it. The world best chef, Ferran Adriá (spanish) should teach Gordon Ramsay something about cuisine.
@TheReolus you never use olive oil for mayonnaise. you use olive oil for aioli. escoffier could teach you a thing or two as im sure he's taught the adria brothers and arola. so.... you're wrong
@speedstakerguy it happens when you beat egg yolks (and egg whites) consistently. After mixing it for awhile, it turns into a white creamy mixture that you can use for making mayonnaise or for baking
The bouncing around is kind of distracting, I had to restart the video from the beginning because I realized I was paying more attention to that than the instructions. It seems to be a combination of the way Ramsay moves and the jerky camera work.
@angelyne2204 many channel 4 programmes are like that, especially gordon's. you just get used to it. it's still more bearable than the jason bourne movies, they really gave me a headache and i did not understand anything because people were just blurrs on the screen
how about I put my foot through your fucking buster chest, faggot ramsay. I challenge you to an honourable duel, though you will surly lose your shit in your shorts proir to said massacre.
I just tried making this for the first time today, although I substituted horseradish mustard for the English mustard (couldn't find it.) Best mayo I've ever had in my life by a mile. No more Helman's for me! Thanks Chef Ramsay!
You should always season mayonaise before you add the oil. The oil stops the salt from emulsifying so when you go to taste it for seasoning you'll have a better idea of the amount of salt you added. It doesn't break down the yolk. I'm not sure what he's talking about there.
@ethopian13 Try white pepper or distilled vinegar instead of mustard. In USA we call them Peanuts as they are a legume. BUT, I disagree with Gordon, IF you want a 'neutral, unflavored' oil, peanut oil is NOT the best choice because it definitely IS a flavored oil with a very distinctive scent and flavor - BTW good. I use peanut oil to cook Chinese and Japanese or to deep fry. For mayo, Canola (rape seed oil) is a much better choice, another good choice is soy bean oil.
il n'y a pas de moutarde ou de jus de citron dans la mayonnaise traditionnelle, sinon, c'est une sauce américaine (=mayonnaise+moutarde). enfin, ça n'a pas l'air mauvais malgré tout.
jimmythekiller that's because you're an idiot and Ramsay and folks like me who made it ahem, (easily) aren't.
caesarcerf 1 week ago
i want that shirt.
SamuelArthurDay 1 week ago
How much is 300ml?
xenthebliss 2 weeks ago
@xenthebliss just over 1/2 a cup
SamuelArthurDay 1 week ago
so...how much oil for the three egg yolks?
ChromedSteel 3 weeks ago
@ChromedSteel 300ml of oil.
Anxbis 2 weeks ago
Holy shit... he is wearing a batman t-shirt. Most AWESOME chef ever!
ts404 3 weeks ago
i was there whisking it for about half an hour an literally nothing happened, thanks a lot gordon, now i'm short of 4 eggs, half a litre of oil and dont have any mayonaise to show for it!
JimmyTheKiller 1 month ago
My first attempt today, turned out great. Used Dijon mustard and peanut oil, found the pinch of sugar helps.
1slogar 1 month ago
@pele6922 that's all i could think about during the vkdeo. hahahah now i have to watch it again
emim05 1 month ago
someone said Gordon bounces around likes hes ancy to go pee....I cant watch him now without this image in my head.
pele6922 1 month ago
This has been flagged as spam show
what is the type of oil he is talking about. I can not make him out?
arimmarketing 1 month ago
his fridge looks like a closet.
eternaldag 1 month ago
and the lemon juice should help 2 kill any bacteria
whytesapph 2 months ago
its good for you
addeman92 2 months ago
wadsworth constant applies
christraverse 2 months ago
how did that turn from orange to white?
Lubie225 2 months ago
@Lubie225 The oil diluted the egg yokes.
Doug31415 2 months ago
@Lubie225 The air incoporated inside does that as well.
fiend7777 2 months ago
Exubrient? I think you invented a word there Gordon Ramsay.
SethHesio 3 months ago
You're too old and wrinkly to wear that t shirt.
SethHesio 3 months ago
He had the scars dermabraised off for the show. Looking good Gordon!
startingoutbackwards 3 months ago
Ground nut is Peanut oil
fuldk 3 months ago
Whats ground nut oil?
ArmTriangleChoke 3 months ago
What speed do you use for your electronic tools? I've tried twice and failed both times :(
jadjwarner 3 months ago
Gordon is sexy as hell. I love guys with scars <3
FuzzyPurpleSocks 4 months ago
@FuzzyPurpleSocks Where are the scars?
ramzypendragon 3 months ago
no you dont have to whisk by hand or use a paddle attachment. the egg doesn't have to be room temperature either. eggs will have salmonella on the inside because the shell is porous but the whites purpose is to protect the yolk. always buy pastuerized eggs if consuming raw and you won't have to worry about that. and what is the deal with people trying to act like they know more than Ramsay? He's only been awarded with 12 michelin stars......
mrw0rley 4 months ago 2
Its good for you
TeheXpliCt 4 months ago
It's better if you use rapeseed oil.
superhamzah85 4 months ago
I thought the acid(lemon or vinegar) HAD to go in before the oil.
louislouis77777 4 months ago
mmm salmonella~
HippieEhMey 4 months ago
@HippieEhMey Basics 101. Eggs don't have salmonella on the inside. They are protected by their shells. Ever heard of parents with AIDs having kids born without AIDs? Same magic.
JBOPatrick 4 months ago
RAW EGG?
Angryjanitor3 4 months ago
i just made some homemade mayonaise if you know what I mean
iSamtana 5 months ago 31
@iSamtana oh wow you are so funny
Jijheoo 4 months ago
@iSamtana u made some grams not as he did :D
MrAhmedUA 2 months ago
@iSamtana Please iSamanta, please tell me more.
xXnXnXnXx 1 month ago
@iSamtana you're gay for Gordon?
Antiks72 2 weeks ago
i found 300ml of oil way too much, so used 200ml instead.
moewishaw 5 months ago
He's putting it in the bin lol
Metrotonic10 5 months ago
Could anyone tell me what kind of oil he used? I've replayed it several times, and I can't figure it out. Thanks.
usedwillys 5 months ago
@usedwillys
He said groundnut oil. That's also known as peanut oil.
17crescent 5 months ago
i made this and it turned out great
bigbubba8888 6 months ago
wtf? i thought mayo needs only egg whites not egg yolks.
guardman12345 6 months ago
"keep it in the fridge"
proceeds to put the mayonnaise in the closet LOL.
L1MiiT3D 6 months ago
@L1MiiT3D And that couldn't POSSIBLY be a designer fridge with a cabinet door on the outside made to blend with the surroundings. LOL Besides, unless you are using pasteurized eggs, you should keep it at room temp for 8 hrs. The acid will kill off any Campylobacter jejuni and Salmonella, but only at room temp. The refrigerator slows down the bacteria's metabolic rate such that it is essentialy protected from the low pH.
charisdoulawi 6 months ago
@charisdoulawi or it could be just a closet
L1MiiT3D 6 months ago
@charisdoulawi "And that couldn't POSSIBLY be a designer fridge with a cabinet door on the outside made to blend with the surroundings." I think it is a designer fridge like Sub-Zero, he is rich so he can afford these high-end fridge with a custom door to match the cabinet. Also i notice he has a french top cooking surface in his kitchen possibly from a brand like Wolf i guess...;)
MotokiToshi 5 months ago
Anyone knows how long it keeps in the fridge? approximately ofc
VoidKeeper 6 months ago
@VoidKeeper yeh i heard u can keep it in the fridge for around 3-4 days max
moewishaw 5 months ago
Greetings Chef!
i tried many recipes for mayo and just could not make it come out right.
I listened to you and it worked the first time and everytime afterwords.
Thanks Chef.
stylishartist 6 months ago
This is why I prefer Miracle Whip. Real mayonnaise is too oily for me.
FamilyOfMan1975 6 months ago
he has TENESMUS......medical term
haluakhan 6 months ago 4
@haluakhan I had to look that up. Now I wish I hadn't......I can't stop laughing!
FamilyOfMan1975 6 months ago
@haluakhan l0ld :D thanks. i needed a good lol :D
xranger56x 6 months ago
Are there any problems with having raw egg yokes in the recipe?
atmatheprophet 6 months ago
Did I miss something or does he not use vinegar?
yourunclehank1 7 months ago
@yourunclehank1 he uses lemon instead of vinegar. you can use either. it's a question of taste :)
mabdewn 7 months ago
now, i can make home made mayonase then to go to the store and buy crappy ones
KidzComedyFTW 7 months ago
the way this is filmed is really distracting. makes me dizzy!
expertshinobi 8 months ago
What he doesn't mention in this video is to use a different attachment in the food processor, you should use the paddle attachment if you have one, otherwise I would recommend using a handheld whisk instead.
CookingSkillsAreEasy 8 months ago 9
@CookingSkillsAreEasy I'll listen to Gordon, thanks for the tips though.. I've used emulsion blenders to make mayo before and the texture is perfect..
a2sidedcoin 1 month ago
I found that if you use Canola oil you need to stick to 250ml. It splits when you use 300.
scrappsbla 8 months ago
I found that if you use Canola oil you need to stick to 250ml. It splits when you use 300.
scrappsbla 8 months ago
WOW! Readin all these comments, unbelievable! I'm glad I only left a comment about my mayo NOT working out for me! WELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
b1andtaz2 8 months ago
@b1andtaz2 Glad to hear it. Recipes on Youtube is the best thing ever. ;-)
Elantry 8 months ago
Looks like he needs to go to the potty.
harpoontune 8 months ago
When you put mustard in mayonanaise shouldn't it be called mayostard or mustonaise?
createallow3126 8 months ago
I was expecting him to add a bit of SUGAR.
hawaiidispenser 8 months ago
Gordon states that you don't season the Mayo until later because it ruins the egg yolks.. yet puts mustard right away in there.. I would assume because the mustard is prepared and in liquid form that it is ok... This is just my common sense based on cooking for over 25 years.. Am I correct to assume this? Well, stupid question I guess, I have made Hollandaise enough to know what elements produce a splitting of sauces...
duffauctions 8 months ago
people arguing on a mayonnaise video - classy
FayLike 8 months ago
Tried it and this did not work for me. I am ashamed at what came out. :(
sunshinerinker 9 months ago
Bullying: Treating other people like they are worthless
Example of a bully: Gordon (potty mouth) Ramsay
Ramsay is a professional bully. He’s a workplace psychopath, the bully boy knife sharpener. He is only interested in money, not cooking anymore. He is an adulterer and a sexist arsehole. He thinks that all other people are potato peelings, while he thinks that saffron and honey comes out of his butt. The adulterer has a mouth on him like a blocked prison cell toilet. He is a nasty bully.
TheCusterCat 9 months ago
@TheCusterCat don't watch his videos then, simple really.
tbolland1991 9 months ago
@TheCusterCat Go back to MambyPamby land and take it up with your therapist.
heresmokethis 8 months ago
@heresmokethis So you must be a deluded Ramsay fan, eh? And why? Because you get off on his bully-boy belligerent behavior, you poor dear troubled wretch. Ramsay is a gross example of how NOT to treat people in the work place. He is nasty and sets a shocking example of business behavior. He is in fact a workplace psychopath. Those that giggle and get-off at his disgusting behavior and language need as much counseling as the deluded Ramsay himself. He is rich because of imbeciles like you.
TheCusterCat 8 months ago
@TheCusterCat He is in fact a workplace genius. Do you understand how many incredibly successful business ventures the man has? You poor, pathetic hippie. Have you ever worked in a kitchen? One weak link and the whole machine fails. Now, go hug somebody and tell them that it's ok that they suck. So that they may continue sucking but still feel good about themselves.. I'll take the brutal truth over a candy coated pat on the ass any day. I suppose you think a Drill Sargent is a bully as well?
heresmokethis 8 months ago
@TheCusterCat Totally missed your "counseling" comment... thanks for reinforcing my point. Again: Take it up with your cuddle therapist. And this concludes my diatribe. I have people with spines to talk to, so I must be off. Good luck in life, hippie.
heresmokethis 8 months ago
This has been flagged as spam show
@heresmokethis You are ignoring this issue? People like you condone disgusting work place bully behaviour that Ramsay glorifies. You are a weak person who gets off on seeing a real bully, like Ramsay, in action. You are a barnacle on the keel of improved workplace conditions. As for Ramsay, he is nasty, intimidating, descending and impatient. You either have to suck his balls or quit his hell hole of a kitchen. Ramsay is an example of a self-opinionated delusional arsehole.
TheCusterCat 8 months ago
@TheCusterCat You may want to look into his Kitchen Nightmare series, particularly the later episodes. He is a completely different person in those. Totally loses the Drill Sargent thing. He cusses in the UK version but not so much in the American one.
lironess 8 months ago
@lironess The guy is a wanker... he cusses where he can get away with it. Ramsay is a demented bully boy wanker.
TheCusterCat 8 months ago
@TheCusterCat you have a typical angsty opinion. grow up you fucking child.
scarletrhubarb 8 months ago
You have a gobble-drip mouth like Ramsay. You sick puppy. You are out of place in training with what is called decent business behaviour. Ramsay’s crap reality shows picks real looser organisations and he in turn picks the eyes out of everyone within twenty feet of his ugly presence. Ramsay is a lowlife and is blinded by self love so that he is now King Ramsay in his eyes and now yours. Get a life Butch and wake up! . As for Ramsay, he is nasty, intimidating, discounting and impatient.
TheCusterCat 8 months ago
@TheCusterCat ramsay isn't a low life by any stretch of the word.
how many people do you employ?
how much money do you pay in taxes?
how much do you donate to charity?
where are your cooking tutorials?
do you even offer your country or the world anything significant at all? lol
scarletrhubarb 8 months ago
You can’t tell the difference between right and wrong, you sick puppy. You are the type of person who has missed out on a healthy upbringing. Ramsay is a nasty. He thinks that not only the sun shines out of his arse, but truffles and foie gras comes out also. He is so blinded by self-love that he has become deluded. He is a potty mouthed cook who entertains similar minded bully boys. Someone will one day beat the snot out of the wanker, but it won’t be on one of his sick TV reality shows
TheCusterCat 8 months ago
@TheCusterCat no really, what do you contribute? you're nothing but a hostile little boy.
scarletrhubarb 8 months ago
@scarletrhubarb And you are a member of the RAL (Ramsay Arse Lickers) Club. If RAMSAY was a commander leading his soldiers into action, I know who would be the first to die... the potty mouthed RAMSAY himself... shot by his own men... Get a life and stop promoting what is an acute example of unprofessional bully behaviour and gross workplace intimidation. I’ll love to see Ramsay in a cannibal’s pot, stewing slowly. Ramsay is a shocking example of business staff and customer relations.
TheCusterCat 8 months ago
@TheCusterCat all day you seem to think about this shit. you seem pretty lonely to me :(
scarletrhubarb 8 months ago
@scarletrhubarb So you must be a deluded Ramsay fan, eh? And why? Because you get off on his bully-boy belligerent behavior, you poor dear troubled wretch. Ramsay is a gross example of how NOT to treat people in the work place. He is nasty and sets a shocking example of business behavior. He is in fact a workplace psychopath. Those that giggle and get-off at his disgusting behavior and language need as much counseling as the deluded Ramsay himself. He is rich because of imbeciles like you.
TheCusterCat 8 months ago
@TheCusterCat just so you know, you've been repeating yourself more and more.
scarletrhubarb 8 months ago
My, my, you poor dear miserable Ramsay clone. Go drown yourself! You are feeble minded for condoning the deluded Ramsay. He is a bully. He is an intimidator. He is an adulterer. And he is not interested in you at all. He is a nasty that needs to be taken down. He is just a cook who got all his info from The Country Womens and Margaret Beatons cookbooks. Ramsay is a media TV reality TART and a sour tart at that. Ramsay has a mouth on him like a blocked prison cell toilet full of shit
TheCusterCat 8 months ago
@TheCusterCat Baby one thing is for certain whatever you do is working other girls don't matter in your presence can't do what you do there's a million girls around but I don't see no one but you
scarletrhubarb 8 months ago
@scarletrhubarb Ahh… sweet, sweet joy… the replies are coming for me… all because I see Ramsay for who he actually is, – a narcissist fucked-up frustrated bully-boy chef!
TheCusterCat 8 months ago
@TheCusterCat She says she got it, she got it, no doubt, there's something about her cause she work like the boss, play like the boss, car and a crib she about to pay 'em both off and her bills are paid on time
scarletrhubarb 8 months ago
@TheCusterCat did you have sex with ramsay and he didnt make you eggs for breakfast? you sound bitter! if i dont like someone i just dont watch them???
garethcoda 7 months ago
@TheCusterCat please get over your anger and stop obsessing about gordon ramsay - it's really tedious and amounts to no good effect at all. you have your own life to lead and your own unique abilities. go and be useful!
videogal999 6 months ago
just made this and it's the easiest, tastiest mayo i've made. i've been using some crap recipes before. the way you season it makes the biggest difference.
blackandamber3 9 months ago
9 people split it
ArsalanAhmed2010OFS 9 months ago
wtf, so the yolks are raw? not pasteurized?
thergbig 9 months ago
@thergbig Unless those eggs came directly from a backyard chicken, all store bought eggs are pasteurized (At least in the US).
delldizel209 9 months ago
@thergbig if you want to use pasteurized egg yolks you can, it's just going to cost more
JDXS448 9 months ago
Here's a tip for anyone who's mayo "breaks". This comes from Alice Waters, "The Art of Simple Food":
Adding a small amount of water to the egg yolk before you incorporate the oil helps prevent the sauce from separating or "breaking".
If mayonnaise does separate, stop adding oil, but don't despair, just crack a fresh egg, separate the yolk into a new bowl, add a little water as before and slowly whisk in the first broken sauce and then the rest of the oil.
Hope this helps!
MsCurlinator 9 months ago
It likes he eeds to go to the bathroom all th time
Sieberliebangbang 9 months ago
i do think that groundnut oil has a taste, Sometimes when i make a stir fry i can taste the difference if i cook with olive oil or groundnut... He is a great cook too...
ipr111au 9 months ago
Ok. So I did it step by step. My wife 3 attempts & myself once!! Lets just say the toilet is well lubed & getting sick of the yellow looking juice! That's all we get!!!!!!! WTF? Anybody got ideas. We even bought a food processor! It feaking blows!!!
b1andtaz2 10 months ago
@b1andtaz2 What did you do?
kiminokami 9 months ago
This has been flagged as spam show
@kiminokami WELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
b1andtaz2 8 months ago
@b1andtaz2 Start by whisking it by hand and watch some more videos on Youtube. It's really useful to see how it gets thicker, and when you don't use a blender you can see a bit more what's going on. He is a bit rough-handed with it in the video. Once you get the feel for it it's not that hard.
Elantry 9 months ago
@Elantry WELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
b1andtaz2 8 months ago
@b1andtaz2 It's similar to making a hollandaise without the heat. All you have to do is beat the egg yolks, continually, they will actually start to get "frothy" and start looking "whipped" you will see a lot of bubbles in the yolk, that's when you should start adding the oil slowly, the lecithin in the egg yolk will start to bind with the oil, once it gets thick you can start adding the oil faster. It's really simple, doing it by hand can take about 5 minutes.
MrLlywellyn 9 months ago
@MrLlywellynWELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
b1andtaz2 8 months ago
@b1andtaz2 at least one rule that Ramsay doesn't give : eggs must be at room temperature (or so) ; never employ eggs directly taken from the fridge ; let them rest at least 1h out!
Some other tips :1) pour the oil drop by drop at first 2) mayonnaise is bizarre because after the "taking" point, the more liquid you pour, the more solid it gets! you must be patient until your mayonnaise "takes", then it gets easier with each oil drop
ericmarseille2 8 months ago 10
@ericmarseille2 WELL, GOOD NEWS: Used the ol' whisker thingie, & now I'm enjoying my first HOME MADE MAYONNAISE!!!!
b1andtaz2 8 months ago
@b1andtaz2 Awesome, I hope it tasted good. And I hope I could help. Also, never use Soybean oil to make mayonnaise, it makes the stuff taste completely awful. Even for any of the health nut people don't use soybean oil, you'll have the worst tasting mayonnaise in existence. Our instructor in Culinary school used to make us use soybean oil, and I bitched about it every time, and would use extra virgin olive oil just because soybean oil makes it taste like ass.
MrLlywellyn 8 months ago
@b1andtaz2 You can also keep the egg whites in if you want it. Add a bit of vinegar, mustard helps to bind the oil as well. Try dijon :O
MrLlywellyn 8 months ago
press 2 and 4 now enjoy sir gordon ramsay rapping with the help of the mixer :)
Gel24Lover 10 months ago 2
Comment removed
Gel24Lover 10 months ago
Caroline- to heat up the debate a bit, it seems that the French just took the idea from the Spanish, taking the garlic out of alioli. So, credit where it's due.
Look at wikipedias page on mayo.
danielodyssey 10 months ago
CarolineTurpentine :- Thanks for that info. You wouldn't happen to know who and when though, would you? Still, although I know the original recipe dictates egg yolks only, it binds better with the albumen and it's a shame to throw away half an egg, unless you're making meringue that day, or sherry!
davebarnett1 10 months ago
mexicans we use SALT & PEPPER too in everything.. mmmm until the doctor say me reduce to zero your salt -high pression- but i eat mayonnaise very well ........ anyway i love the simple recipes and basics too..... thanks for share...
webaholicsweet 10 months ago
If you use sunflower oil, it comes out just like the bottled stuff. Olive oil is better. I agree that with some things, olive oil can be a touch too strong by otself. With vinaigrettes, I use a combination of olive oil and walnut oil.
davebarnett1 10 months ago
If you use a jug mixer like him, pour the oil in slowly. If you use a blender with an arm, you can pour all the oil in at once, blending slowly and leaving the arm at the bottom of the bowl. Only raise the arm little by little till it mixes in all the oil.
davebarnett1 10 months ago
Mayonnaise or Mahonesa is from Mahon, capital of the Spanish Island of Menorca. Spaniards would never make it with any other oil but olive oil. Olive oil comes in different strengths. Mahonesa should be made with the least strong one.
The egg has trouble binding and often breaks apart if you only add the yolk. The white holds it together. Don't chuck away half an egg. Use one large or two small eggs. There's no problem adding salt, lemon or pepper before the mixing if you use the whole egg.
davebarnett1 10 months ago
@davebarnett1 mayonaisse is french. its named for mahon becuase some french general had defeated mahon and his chef invented this sauce that day.
CarolineTurpentine 10 months ago
@CarolineTurpentine. Doesn't surprise me. Spanish are not known for inventing. They claim the submarine, the helicopter and the mop, but in reality only invented the thing you stick on top of the the bucket, that gets rid of the water.
davebarnett1 10 months ago
I used vegatable oil and it turned out great!
wjrasmussen666 10 months ago
i just tried this recipe it went horribly wrong , i thot id try it with extra virgin oil , dint work, it was just yellow goo :/ , so i had to go down the shop for some and clean all the mess i did , for those who are cooking retards like me , dont try it !!!
77ROLLS77 10 months ago
unless of course a strong flavor is what you want, right?
slicktheslickster 10 months ago
isn't it like eating raw eggs?
newbegining009 10 months ago
Oh my god, lol, groundnut oil. Chef ramsay should know that the best oil in the world is the spanish (from SPAIN EUROPE, not MEXICO) olive oil!! The best mayonaisse you can make is with olive oil, everyone knows it. The world best chef, Ferran Adriá (spanish) should teach Gordon Ramsay something about cuisine.
TheReolus 10 months ago
@TheReolus you never use olive oil for mayonnaise. you use olive oil for aioli. escoffier could teach you a thing or two as im sure he's taught the adria brothers and arola. so.... you're wrong
Musicnfood1 10 months ago
@TheReolus Olive oil has a really strong flavour and you don't want that flavour in mayo.
yOsHiBrO 10 months ago
it went from brown to white in 2 seconds somethings not right
mryjn420090 11 months ago 2
HOW DID IT TURN SO WHITE?!
speedstakerguy 11 months ago
@speedstakerguy it happens when you beat egg yolks (and egg whites) consistently. After mixing it for awhile, it turns into a white creamy mixture that you can use for making mayonnaise or for baking
jj1only 10 months ago
This has been flagged as spam show
Guys, its peanut oil. Supposedly makes a nice nutty flavor. Wiki to cofirm~
SacredFist 1 year ago
Guys, its peanut oil. Supposedly makes a nice nutty flavor. Wiki to cofirm~
SacredFist 1 year ago
@SacredFist peanut oil doesn't taste like peanuts, its actually very neutral and has a high smoke point. One of the most versatile oils.
miamihotbabe 11 months ago
the ransey chef is the best of the best one el mejorchef de la historia ojala pudiera trabajar junto a el ...thechef chris
thechefcuisine07 1 year ago
Could you use a blender?
whatuwatchingjoe 1 year ago
@whatuwatchingjoe
I wouldn't suggest it-- most blenders don't have a setting low enough. You can use an electric standing or hand mixer, or simply use a whisk.
Belharg 1 year ago
wat if i dun use mustrad ?
solidsnake455 1 year ago
Comment removed
AnthonyPetros 1 year ago
he cant stop moving!
MissPonderosa 1 year ago 2
he must really haft to pee!
allen2688 1 year ago
is he on coke or did he make this when he really had to pee?
HusaneFata1 1 year ago
@engaurd No. But you can has a hug
*hug*
berner 1 year ago
The bouncing around is kind of distracting, I had to restart the video from the beginning because I realized I was paying more attention to that than the instructions. It seems to be a combination of the way Ramsay moves and the jerky camera work.
angelyne2204 1 year ago 9
@angelyne2204 many channel 4 programmes are like that, especially gordon's. you just get used to it. it's still more bearable than the jason bourne movies, they really gave me a headache and i did not understand anything because people were just blurrs on the screen
acmulhern 1 year ago
how about I put my foot through your fucking buster chest, faggot ramsay. I challenge you to an honourable duel, though you will surly lose your shit in your shorts proir to said massacre.
valdezmiguel2 1 year ago
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lachelleflockfxc 1 year ago
me encanta este tipo
es genial!!!!!!
lesPaul591 1 year ago
Why is this guy always bouncing around like he has a turd on its way out pushing on his underwear???
203066111 1 year ago
I just tried making this for the first time today, although I substituted horseradish mustard for the English mustard (couldn't find it.) Best mayo I've ever had in my life by a mile. No more Helman's for me! Thanks Chef Ramsay!
DEConnoisseur 1 year ago
at 1:17 cc's transcribe audio "Orgasmic birth thirty dollars sick man dies"
KradLavinrac 1 year ago 3
holy shit this is what mayo is made out of?! omg its like drinking oil X_X
AndyChiu3 1 year ago 3
@AndyChiu3 Well, the mayo you buy in the store, is really really bad for you! Real mayo is better in every way
ztrinx1 1 year ago
@ztrinx1
i bet anything home made is better but what a shocker ; O!
AndyChiu3 1 year ago
@AndyChiu3 In the video, Gordon went too fast with the oil and the emulsion broke. :(
DrMotorDude 1 year ago
@AndyChiu3 what did you _think_ it was made out of?
tripledonkey 1 year ago
@AndyChiu3 You could always use olive oil. A lot of mass-produced mayo has olive oil variations nowadays.
Zephilindrum 1 year ago
You should always season mayonaise before you add the oil. The oil stops the salt from emulsifying so when you go to taste it for seasoning you'll have a better idea of the amount of salt you added. It doesn't break down the yolk. I'm not sure what he's talking about there.
chefkoo 1 year ago
3 egg yolks
2 tsp English mustard
300 mL of groundnut oil (peanut oil in the U.S.)
salt
pepper
lemon juice
ethopian13 1 year ago 47
@ethopian13 Done.
AdventKingBand 1 year ago
@ethopian13 Try white pepper or distilled vinegar instead of mustard. In USA we call them Peanuts as they are a legume. BUT, I disagree with Gordon, IF you want a 'neutral, unflavored' oil, peanut oil is NOT the best choice because it definitely IS a flavored oil with a very distinctive scent and flavor - BTW good. I use peanut oil to cook Chinese and Japanese or to deep fry. For mayo, Canola (rape seed oil) is a much better choice, another good choice is soy bean oil.
DrMotorDude 1 year ago
@ethopian13
Thank you for clarifying that. I went back a couple of times trying to hear what he said. I STG I thought he was saying granite oil.
KallyJones 1 year ago
@ethopian13 Thank you for mentioning that Groundnut Oil=Peanut Oil !
I was a bit confused about that.
trumbachd1 11 months ago
il n'y a pas de moutarde ou de jus de citron dans la mayonnaise traditionnelle, sinon, c'est une sauce américaine (=mayonnaise+moutarde). enfin, ça n'a pas l'air mauvais malgré tout.
Lily161 1 year ago
@Lily161 From what I understood is that real mayonaise does not have mustard or lemon juice. what does 'real' or traditional mayonaise have?
afandito 1 year ago
@afandito egg yolk, oil. thats all
stompasaurusrex 1 year ago
You don't need to refrigerate commercially-prepared mayonnaise because it contains the preservative Disodium EDTA.
Hillabees 1 year ago
@Hillabees Even fresh made mayonaise will stay at room temp for days.
chefkoo 1 year ago
KEEP IT IN THE FRIDGE.
Puts it in the pantry.
grimmspottir 1 year ago
@grimmspottir someone has never seen a wood paneled fridge.
Hipsterrunoff 1 year ago
@grimmspottir That's a fridge with wooden doors...
stevey226 1 year ago
thanks for this...ill try
HALLSYSKITCHEN 1 year ago
if you add some vinegar, you dont have to refrigerate it.
Pimpmastahanhduece 1 year ago