Wednesday, June 5, 2013

Extra Mayo

I'm back in San Francisco, and tomorrow I'll finally post the long-promised, updated homemade mayonnaise technique. Homemade mayo was one of our earliest and most popular videos, and I've wanted to do a new and improved, high-res version for years. Stay tuned!


TheProf'sWife said...

The mayo video was the first I watched of you and I've been hooked ever since. Here's to wishing for more singing!

"Mayo! Mayo! Chef John sing and we wanna go home!"

We are having the Fishermen's Pie tonight-my family loves it. Keep cooking, we're still watching.
Thanks Chef John!

Sarah said...

Dear Chef John,

I am happy to hear your mum is fine and you´re back in SF.

I would like to ask you for some healthier recipes, I dont mean anything crazy, vegan or raw, just some lighter meals, more suitable for summer. I especially love ur asian food and grilling ideas.

Of course, I love anything u put out there, cos of ur killer sense of humour and wit. And the fact that your recipes ALWAYS taste great, which is not the case in many other foodblogs.

As you can see from the comments, your awesomeness attracted people from all over the world. Therefore my other wish -could u please give measurements that are more easily convertible to metric system? Weight is fine, but cups not so much...
Thank you for everything you do!!!

NEECRU said...

I have made mayo with this method. But my 125 lb labradane ate the container. I had a 1 cup squeeze bottle with a tapered spout. I put 1/4 of the oil in the ice tea glass with the other ingredients. I blend this with the wand. Using the squeeze bottle it is dead easy to dribble in the oil slowly enough to keep the emulsion from breaking.