Make Your Own Passover Mayonnaise

"WEBVTTKind: captionsLanguage: enmy name is Michael Gersh kovitch at work they call me chef Mike I'm the chef proprietor of Mike's Bistro in Manhattan I live with my family in Englewood New Jersey and it's a beautiful place but sometimes I need to get away I need a change of scenery to relax and to be inspired please join me on my fun weekend when it comes to Passover there are certain items that I remember we're always so compromised so one of the great things that I learned to do early on was how to make mayonnaise my own mayonnaise let's make some mayonnaise let's make Passover mayonnaise here are the ingredients necessary to make mayonnaise whether it be Passover or whole year round you're going to need eggs you're going to need water you're gonna need some kind of vinegar and I don't recommend using the vinegar that that comes in the big jug that's very inexpensive you're better off using a quality white wine vinegar or red wine vinegar anything that's made from food not designed for cleaning I think this one is quite tasty and it's very versatile and it works very well in this recipe and of course mustard I like to have black pepper a little black pepper handy and some salt let's separate three eggs egg yolks egg whites but I would never throw these away because you can make beautiful desserts and excellent things so always save your egg whites Mayo is when you try to mix water and oil permanently it's called a permanent emulsion and it stays creamy so let's start with the ingredients egg yolks three egg yolks a little bit of mustard you'll notice my measurements are very loose and I use a lot of acid and I even like to put a little salt to get started now I'm going to introduce the oil you'll notice I'm doing this very steadily and I'm taking my time you'll see it thickening up the more oil I use I'm gonna keep adding more oil I wouldn't call this a health food I'm almost reaching the point where I want to add water why because it's thick it's thickening up and when things are thick they don't move they don't distribute take it slower this is the point where I generally like to add just a little dash of water loosen things up making sure it's moving I like to put in a little more salt now see how thick it is you know what I could add a little more water because I'm about to add a lot more oil look at this look at how much mayonnaise we're creating notice that the oil which is very runny is turning into a thick creamy condiment and because I'm using egg yolks and the mustard has this beautiful golden yellow color look at that a whole glass is full my emulsion is set you see that it's creamy you might say hey that's not as thick as mayo usually is but you know something I'm gonna take this I'm gonna put this in the refrigerator for a couple of hours or maybe a day or two and it's gonna thicken up it's gonna tighten up so if it's too tight right now then it's gonna get even tastier and you don't want that why don't we put this in the refrigerator let it set and then let's take it out and we can make it into a flavoring that we prefer so this is our mayonnaise that we've let's set and you could see that the consistency is almost like vanilla pudding let's make a cold dip with a crudite here's some tarragon that I checked in case you're not familiar with tarragon it has a very pungent very recognizable flavor much more than a nice wood it's black licorice eat this much tarragon it's a massive massive punch so we're gonna take that and we're just going to cut it up fine I'm gonna put that right in the bowl I'm gonna take a healthy a healthy hand of black pepper the creaminess is gonna offset the spiciness of the black pepper I want you to see how I cut this garlic you can't do this with a knife you can certainly use a mandolin now we're gonna put that right into the bowl it's pouring it right in and stirring and it's important to wash and check all vegetables and acrux too tight for bugs and the like but besides that I think before you serve a crudite it's important to put it in a little bit of ice water it really freshens things up eats things a little brightness and this is exactly enjoy Passover Mayo influenced by Bearnaise sauce used on a crudite platter Happy Passover youmy name is Michael Gersh kovitch at work they call me chef Mike I'm the chef proprietor of Mike's Bistro in Manhattan I live with my family in Englewood New Jersey and it's a beautiful place but sometimes I need to get away I need a change of scenery to relax and to be inspired please join me on my fun weekend when it comes to Passover there are certain items that I remember we're always so compromised so one of the great things that I learned to do early on was how to make mayonnaise my own mayonnaise let's make some mayonnaise let's make Passover mayonnaise here are the ingredients necessary to make mayonnaise whether it be Passover or whole year round you're going to need eggs you're going to need water you're gonna need some kind of vinegar and I don't recommend using the vinegar that that comes in the big jug that's very inexpensive you're better off using a quality white wine vinegar or red wine vinegar anything that's made from food not designed for cleaning I think this one is quite tasty and it's very versatile and it works very well in this recipe and of course mustard I like to have black pepper a little black pepper handy and some salt let's separate three eggs egg yolks egg whites but I would never throw these away because you can make beautiful desserts and excellent things so always save your egg whites Mayo is when you try to mix water and oil permanently it's called a permanent emulsion and it stays creamy so let's start with the ingredients egg yolks three egg yolks a little bit of mustard you'll notice my measurements are very loose and I use a lot of acid and I even like to put a little salt to get started now I'm going to introduce the oil you'll notice I'm doing this very steadily and I'm taking my time you'll see it thickening up the more oil I use I'm gonna keep adding more oil I wouldn't call this a health food I'm almost reaching the point where I want to add water why because it's thick it's thickening up and when things are thick they don't move they don't distribute take it slower this is the point where I generally like to add just a little dash of water loosen things up making sure it's moving I like to put in a little more salt now see how thick it is you know what I could add a little more water because I'm about to add a lot more oil look at this look at how much mayonnaise we're creating notice that the oil which is very runny is turning into a thick creamy condiment and because I'm using egg yolks and the mustard has this beautiful golden yellow color look at that a whole glass is full my emulsion is set you see that it's creamy you might say hey that's not as thick as mayo usually is but you know something I'm gonna take this I'm gonna put this in the refrigerator for a couple of hours or maybe a day or two and it's gonna thicken up it's gonna tighten up so if it's too tight right now then it's gonna get even tastier and you don't want that why don't we put this in the refrigerator let it set and then let's take it out and we can make it into a flavoring that we prefer so this is our mayonnaise that we've let's set and you could see that the consistency is almost like vanilla pudding let's make a cold dip with a crudite here's some tarragon that I checked in case you're not familiar with tarragon it has a very pungent very recognizable flavor much more than a nice wood it's black licorice eat this much tarragon it's a massive massive punch so we're gonna take that and we're just going to cut it up fine I'm gonna put that right in the bowl I'm gonna take a healthy a healthy hand of black pepper the creaminess is gonna offset the spiciness of the black pepper I want you to see how I cut this garlic you can't do this with a knife you can certainly use a mandolin now we're gonna put that right into the bowl it's pouring it right in and stirring and it's important to wash and check all vegetables and acrux too tight for bugs and the like but besides that I think before you serve a crudite it's important to put it in a little bit of ice water it really freshens things up eats things a little brightness and this is exactly enjoy Passover Mayo influenced by Bearnaise sauce used on a crudite platter Happy Passover you\n"