How to Make Mayonnaise | Gordon Ramsay
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Publicado 2009-11-04
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Todos los comentarios (21)
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I don't think you need to sharpen many knives to make mayonnaise.
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I don't know why, but when I watch Ramsay's videos It calms me down.
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eggs, mustard, oil. then add some salt, pepper, and lemon.
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He's moving so fast and jittery because in a restaurant you are always moving fast and slick and working on more then one dish.
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I love Gordon Ramsay, but he always bounces around like he has to pee
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For those who keep asking, 300 Ml of oil is roughly 1 1/4 cups. So, its 1 1/4 cup oil to the 3 egg yolks.
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i wonder why his fridge looks like a wardrobe
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What the hell?! You can make mayonnaise just like that?!
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Just made some of this right now, minus the lemon juice, and it turned out to better than regular mayo from the store. Although I used olive oil instead of gramna(sp?). For those of you wondering about English mustard, it's just another name for brown mustard. I definitely recommend this, it's tasty. :)
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He says groundnut oil, or in the US, peanut oil! :)
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I was supposed to do my homework 3 hours ago but i'm in Ramsey's video spree and i can't get out.help.
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What the hell is "grandma oil"?
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ok so... I'm belgian, this is how you do mayo 1 whole egg salt, pepper 1 big spoon of dijon mustard a squeeze of lemon give it a mix then add sunflower oil, not ground nut oil (that's shite) if it splits, just add a little hot water and it will be perfect
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I have tried it 4-5 times already and can confirm that it's a very good mayo. Pay attention of the quality of ingredients. BTW, with 2 spoons of mustard is even better!
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That's what I love about him - his excitement and love, and you should realize he's a chef and owner of restaurants, and they work hard you can't even imagine.
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I was in a French cooking class when I learned how to make mayonnaise. The chef told us we can whisk it or blend it but he was going to use a blender because it's faster. The blender conked out! He said that's fine, we can go old school. I am usually oblivious to tasting anything but fresh mayo is really different from mass produced preservative laden mayo.
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Alton Brown recommends to add a splash of vinegar and let the mayo sit on the counter for an hour or two. The vinegar and lemon juice kill bacteria and allow the mayo to last longer in the fridge.
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Man his cameraman is amazing. I'd hate to try filming someone jumping everywhere like that!
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Wtf is that intro?
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Step 1 of making mayo...get that knife fucking sharp!
