tag:blogger.com,1999:blog-7173052990851751381.post5605339181140888912..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade (Mayo) with LoveChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-7173052990851751381.post-71040987702517769452018-07-01T11:29:42.314-04:002018-07-01T11:29:42.314-04:00I just made this with fresh basil from my herb gar...I just made this with fresh basil from my herb garden. :-) The first try did not work. I have the Breville immersion blender and unfortunately the mayo did not emulsify correctly on the first try. On the second try I started with the immersion blender on speed 10 and I also reduced the quantity of the oil from 1 1/2 cups to one cup and this combination did the trick. The mayo came out delicious, thanks for the guidance!Gzaphttps://www.blogger.com/profile/05039017964320357400noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79659956129355264732017-10-26T00:55:23.563-04:002017-10-26T00:55:23.563-04:00Once again in a need-mayo-now crisis, I used: gone...Once again in a need-mayo-now crisis, I used: gone-to-seed thyme from pot on now freezing balcony: balsamic vinegar & white wine vinegar; white onion, green onion, garlic, pinch cayenne, coarse salt. Ground these things in marble mortar, then proceeded as usual.<br /><br />Result perhaps only something a mother could love, goofy color thanks to the balsamic vinegar, but nice enough on toast. After two tries, I now suspect the green onion should be left out -- funny slightly bitter flavor.<br /><br />A bigger point is that I can now do this almost with my eyes closed, and this is a bit of a personal victory, for alas I am not well adjusted, and failure sends me into fits of rage; and a couple of times I failed at this with characteristic effect. However I stuck with it. Something about Chef John's overall style and presentation encouraged me to relax a little and keep trying.beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34332118081939298382017-10-22T16:03:33.817-04:002017-10-22T16:03:33.817-04:00Hey all, my first attempt of stick-blender mayonna...Hey all, my first attempt of stick-blender mayonnaise sadly failed to emulsify. I used the Ovente blender found on Amazon, it doesn't have the side ports that John's Cuisinart does, perhaps that's the difference.<br /><br />However the point of this post is not to talk about blenders, it's to <a href="http://thefrickinchicken.blogspot.com/2011/02/how-to-fix-messed-up-homemade.html" rel="nofollow">link the technique</a> I used to rescue my mayonnaise. Using my stick blender's included whisk attachment, I first blended one more egg yolk and some mustard in a bowl. Then I slowly added in the container of original "mayo" to end up with perfect mayo! <br /><br />So don't loose hope if your batch doesn't turn out!<br /><br />-DaveAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50115640396520032252017-09-11T01:04:34.027-04:002017-09-11T01:04:34.027-04:00Midnight munchies -- out of mayo! out of garlic! W...Midnight munchies -- out of mayo! out of garlic! What to do?<br /><br />Have fresh basil and green onions... hmm why not try this mayo recipe with green onion instead of garlic...<br /><br />Mashed basil, green onion, and coarse salt in a marble mortar, then proceeded.<br /><br />Result: Possibly not as good as with garlic the miracle herb, but still DAMNED FINEbeemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41049652104447018332015-02-10T22:22:03.757-05:002015-02-10T22:22:03.757-05:00Just made this with Cilantro instead of Basil beca...Just made this with Cilantro instead of Basil because I didn't have basil. BUT let me just say- DELICIOUS! I used it for chicken salad and its freaking amazing! I will never buy mayo again.Anonymoushttps://www.blogger.com/profile/09488133917469874487noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15901467843642408532015-01-16T19:00:39.234-05:002015-01-16T19:00:39.234-05:00Sure you can use roasted garlic, and of course it&...Sure you can use roasted garlic, and of course it's going to taste different! I assume you've had both roasted garlic and raw garlic, so you already know what the difference in taste would be. enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41739447492662886572015-01-16T11:34:13.347-05:002015-01-16T11:34:13.347-05:00Hello Chef John, i will ask you if is possible to ...Hello Chef John, i will ask you if is possible to roast the garlic instead to use it raw? will affect the tease? if is possible please let me know. thanks Anonymoushttps://www.blogger.com/profile/05206204173775689418noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29045133293889849252014-12-26T14:46:47.852-05:002014-12-26T14:46:47.852-05:00I have had success and failure with this recipe. T...I have had success and failure with this recipe. The most important step is to ensure that your blender is over the egg yoke and that the hold it down against the bottom of your container. Also use as short on and off pulses as possible when starting. It does work.Anonymoushttps://www.blogger.com/profile/05870064197967039171noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60931288798578370122014-09-09T16:47:58.419-04:002014-09-09T16:47:58.419-04:00Okay, so every time I've tried making mayo it ...Okay, so every time I've tried making mayo it turns out like a think oil, tastes terrible. In my defense I've never had an immersion blender. Now that I have one I thought I would give this a try. It turned out amazing and is fantastic in a potato salad.<br /><br />Thanks, Chef John, I'll be making this on often. (Not too often though)Yardog59https://www.blogger.com/profile/05014648168473394468noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57087890835003148492014-04-20T15:36:16.273-04:002014-04-20T15:36:16.273-04:00Oh yeah, if anyone has an immersion stick that has...Oh yeah, if anyone has an immersion stick that has a low to high setting, have it on low to make mayonnaise. First I tried it on high, it just made the yellow goop. The next batch was on low and it came out as really thick mayonnaise.Annabelle Leehttps://www.blogger.com/profile/02860829889484648671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39390279471605698362013-09-23T02:07:04.723-04:002013-09-23T02:07:04.723-04:00I have been making mayo this way for a long time a...I have been making mayo this way for a long time and without explanation, occasionally it doesn't work. But I keep going back to it because 9/10 times it works. <br /><br />When you get a very liquidy mayo, crack an egg (I use whole eggs) and add the liquidy mixture to it slowly as you pulse with the blender and that usually works to thicken it up. <br /><br />I have always done this with room temperature ingredients... I wonder if it is a problem when everything is cold? <br /><br />Also, I make this directly into a jar that is the size of my stick blender that I am storing the mayo it. This makes clean up EVEN easier, if that's possible!Gigihttps://www.blogger.com/profile/07248871184752780097noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32516613550912380292013-07-23T18:22:10.619-04:002013-07-23T18:22:10.619-04:00Just perfect, mine looked just like yours!! Just perfect, mine looked just like yours!! Denisehttps://www.blogger.com/profile/14427572298380493334noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38014912663774154032013-07-13T12:50:51.620-04:002013-07-13T12:50:51.620-04:00Hey Chef John, please put an annotation saying tha...Hey Chef John, please put an annotation saying that the Pyrex cup DOES NOT WORK with most hand-blenders, as the curved bottoms does not allow the blender to be pushed up against the bottom. I initially tried this, but it failed to emulsify. I then added a few egg yolks to a flat-bottomed drinking cup, threw the goopy mess in there on top of it, and blended it some more, and it emulsified much better. The result was not the best, but it certainly wasn't the sludge I had before, it was in between, leaning towards the mayo-side. Thanks!<br />-MatthewAnonymoushttps://www.blogger.com/profile/03571275411119161463noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20084249712634623802013-07-09T20:32:04.206-04:002013-07-09T20:32:04.206-04:00I'm so bummed! Tried this twice and both times...I'm so bummed! Tried this twice and both times I couldn't get this to emulsify... not sure what I'm doing wrong... used an appropriate sized container, same exact hand blender you have... the non-emulsified mixture actually made a pretty decent marinade for chicken though... we didn't want to waste it, so poured it on and they came out nice on the grill... Hoping to get this to work some time, I have made mayo before, but only using the whisk and drizzle method... this seemed like it would be so easy :(Anonymoushttps://www.blogger.com/profile/06427177972493524093noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8794067920029314322013-07-09T09:45:27.641-04:002013-07-09T09:45:27.641-04:00Well I tried this and was horribly dissatisfied wi...Well I tried this and was horribly dissatisfied with the results. My mayonnaise ended up a light yellow goo. I tried it ten times and the result was always the same. And it baffles me how it looked so easy in both of your videos. Really I can't see what I was doing wrong as my stick blender was a perfect fit in the measuring cup. Thus this is the first recipe by you which I've yet to succeed at. Kudos for making me want to challenge myself. Someday... someday I will have my mayo.JeremyHillblossomhttps://www.blogger.com/profile/03403443763857494006noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62972949580227436342013-07-05T23:16:27.304-04:002013-07-05T23:16:27.304-04:00I thought I'd share -- this has worked for me ...I thought I'd share -- this has worked for me at least a half dozen times, but for whatever reason it failed to work this weekend -- twice... I thought I saw the mayo forming and started blending more liberally, only to end up with a runny yellow liquid. <br /><br />The only thing I can think of is the order in which I added things -- though I'm fairly certain I've always done it this way -- I measured the oil first and then put everything else in on top of it. I waited a minute or so before blending, but maybe the acids didn't make it to the bottom before blending, and therefore I didn't get an emulsification?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2078535342252406372013-07-02T03:28:41.714-04:002013-07-02T03:28:41.714-04:00Is it ok if I use regular mustard instead of Dijon...Is it ok if I use regular mustard instead of Dijon? Can't find it where I live...dweirdcrazyteenhttps://www.blogger.com/profile/16164182168023626559noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5391683515530091822013-07-02T03:27:47.050-04:002013-07-02T03:27:47.050-04:00Is it okay if I use regular mustard instead of Dij...Is it okay if I use regular mustard instead of Dijon?dweirdcrazyteenhttps://www.blogger.com/profile/16164182168023626559noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63108000958438905262013-06-27T15:26:59.902-04:002013-06-27T15:26:59.902-04:00I used a 20$ stick blender, the measuring cup was ...I used a 20$ stick blender, the measuring cup was too wide and this still worked beautifully. I used lime juice and added rosemary. Amazing on grilled flank steak and sausages!Sebastianhttps://www.blogger.com/profile/05938878327040904220noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7514123963599117712013-06-25T20:39:30.126-04:002013-06-25T20:39:30.126-04:00about the only difference between the one I am usi...about the only difference between the one I am using and yours is that my has a flat bottom vs a toothed bottom like yours. The next time I try I will video myself making the Mayo to see if you can spot what I am doing wrong. knowing my luck when I go to video myself it will work .... Anonymoushttps://www.blogger.com/profile/03601837456094674088noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37214140395312167572013-06-25T20:18:28.450-04:002013-06-25T20:18:28.450-04:00Is the blender like mine? My guess is that some in...Is the blender like mine? My guess is that some inexpensive models may not blend fast enough to work, but like I've told others, this has never not worked for me, so I have no idea!<br />Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74894203104459970072013-06-25T19:26:11.328-04:002013-06-25T19:26:11.328-04:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/03601837456094674088noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59429428768805383552013-06-25T19:23:36.807-04:002013-06-25T19:23:36.807-04:00I am with @Shilag I have tried twice now to make ...I am with @Shilag I have tried twice now to make this Mayo but all I get is green goo. Please help I want so much to try this.Anonymoushttps://www.blogger.com/profile/03601837456094674088noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87408435298428683952013-06-22T21:12:13.897-04:002013-06-22T21:12:13.897-04:00I think you are confused. Any salmonella is killed...I think you are confused. Any salmonella is killed instantly by the boiling water. Why would you rinse off the eggs after boiling? Doing the eggs first or basil first makes zero difference. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48239959054781940412013-06-22T16:46:04.977-04:002013-06-22T16:46:04.977-04:00If the salmonella badness is on the exterior of th...If the salmonella badness is on the exterior of the eggshells, why not blanch the basil before the eggs? Now you're putting the basil in pristine, unpolluted hot water. After transferring it to the ice bath, then you can simmer the eggs for 30 seconds and let the potential salmonella flow into the hotbath. Then scoop out the eggs with the strainer, rinse under the tap for 5 seconds (to wash off any miniscule traces of possible salmonella yuck), and dump them into the ice bath.navalperson123https://www.blogger.com/profile/02022917619780280847noreply@blogger.com