[MUSIC] Now what is this?
>>That’s a power tool. Put it down.
>>Ooh, I love power tools.
>>I know, that’s.why you should put it down/
>>But it’s so-
>>Hi.>>Hey, everybody. Welcome to How to Feed a Loon.
>>And I’m Wesley.
>>The loon.>>The loon who loves power tools.>>I know no one likes you with a power tool, believe me.
>>Really?>>Anyway, welcome, we’re so excited that you’re here.
>>Yay, so, I’m going to show you today how to make
something that everyone knows, everyone, most everyone loves [CROSSTALK]
>>Yes, or uses.>>Sometimes, it gets a little bad rap. Well, they all use, a lot of people.
>>A lot of people use it.>>On sandwiches and salads. And you probably wonder-
>>Yes, and your’s is so much better than
what you buy in the store. I have to say.
>>Well, you don’t have to say, but I’m glad you’re-
>>I’m not just kissing your ass either.
>>Well->>[LAUGH]>>That’s probably good.>>[LAUGH]>>You’re wondering what it is. It’s homemade classic mayonnaise.>>Mm.>>Okay, so let’s get down to it. Let me show you how easy it is. Now, first of all, I got to tell you about a couple
of tools that are going to make, making mayonnaise super easy.
And it’s this power tool that you keep picking up.
>>Mm-mm. Can I please play Vanna White?
Thank you.>>Yes, you can be Vanna White. So this is called an immersion blender. It’s something that immerses itself, in whatever you need to blend,
hence the name.>>[LAUGH]>>He’s immersing. So it’s really, really great. I use it all the time. You can certainly use it to make mayonnaise, which I’m going to
show you in just a minute. But you->>Haircut?
>>No.>>No?>>You wouldn’t want to do that, you’d really screw up your hair.
>>Remember that episode of the Bradys? Or was it the Bradys? Somebody was using a vacuum cleaner.>>No, I don’t remember that, and I don’t think it was an immersion blender.
>>[LAUGH]>>But anyway, as usual, we digress. So-
>>[LAUGH]>>You can also make this with your blender, you can use
your own handheld mixer. But that’s really difficult and it takes a lot of technique, practice.
>>Yeah, my mother had one of those old hand blenders that you would crank.
>>I know, and her bicep was like this big.
>>[LAUGH]>>But anyway, this makes it, it’s full proficient, so easy. So, I just want you to
tell you about this. Now, this container, this vessel
that I’ve got right here, actually, when I purchased this, this came with it. This is the perfect size, you want to
have [CROSSTALK] some sort of a, [CROSSTALK] a vessel [CROSSTALK]. The reason this is so important for
this size is you want it to be, the base, just a little larger than
the base of the blender.>>So you can get down in there.>>Yeah, and the reason that is is because
it’s going to emulsify. The immersion blender is
going to emulsify the eggs and the oil that are going to go in there and
it’s going to bring them together. Because they don’t really like each other. They don’t want to-
>>You know what?>>But we are going to force it.>>This should be the world.>>I know, we need a giant emulsify come down and make us all happy together. But anyway, that is a whole other story.
>>[LAUGH]>>So you don’t want a big wide container, because then it’s not going to emulsify.
>>Yeah.>>Maybe that’s the problem, we’re just too wide of a container.
>>Maybe we should all like->>Get into a little smaller-
>>[LAUGH]>>Be like, hi, everybody. So anyway, so these are really
the key tools that you need to have.>>Now let me tell you about the ingredients. What I’ve got here is, I’ve got an egg, a
whole egg, and then I’ve got an egg yolk. Some people use two eggs,
some people use two egg yolks. I find for me, the consistency that I like
is a whole egg and an egg yolk, okay?>>All right, all right. And the next time I make mayonnaise,
I’ll remember to do that.>>Okay, well, I won’t hold my breath.>>[LAUGH]
>>It’s easy.>>What we are going to do is we are going to take, this is Dijon mustard. I just-
>>I love Dijon. Now you can use like or
something like that.>>Like spiced mustard. Yeah, you can. But-
>>Why don’t you say?>>Because you have already said it and I don’t think I could say it like that. Anyway, that’s a teaspoon of, and
that really helps to emulsify, so that’s a very important ingredient.
>>Some deli mustard.>>And then I’ve got a little onion powder, which here is just going to add a
little flavor, that’s a quarter teaspoon.>>Yeah, try not to fling it, because then everything smells like onion. Is it onion or garlic powder?>>Onion.
>>Okay.>>Okay, and so then I’ve got over here->>Just making sure ya’ll get it at home.>>You probably didn’t hear that, because he was yammering, but
this was a half a teaspoon of Kosher salt.>>Yes, yeah.>>And then you need a little acid, so I’ve got a teaspoon of
white distilled vinegar. And then I also got a teaspoon of lemon
juice, because I think the lemon just really brightens the flavor.
>>That’s interesting. So is the vinegar for like-
>>It’s just it needs a little acid just to offset the oil. It’s really, really good. Okay, now speaking of oil,
let me tell you about this. Now you can put all of this in at once and this emulsion blender is
going to do all the work. If you were using a blender or a mixer, you’d need to very slowly pour
this oil in at a very slow, steady stream. Which is part of why I say it
takes practice and technique. This, really, you can do. It’s just so easy.
>>Wow.>>This is important, the oil that you use. You don’t want to use an oil that’s
going to impart a lot of flavor to this or change the flavor of this.
>>I think I know what happened to the oil then, you’re going to use. Thinking.
>>Grape seed oil?>>You can use grape seed oil [LAUGH] it’s so knowledgeable. You can, but that’s not what this is. This is, I love avocado oil, you see me.
>>Yeah.>>Avocado oil, it’s very neutral in flavor, so it’s not going to change
the taste of the mayonnaise.>>Yeah, or sunflower seeds.>>Sunflower seed is great. Grape seed. Coconut oil is really good. Coconut oil has good health benefits. It’s also good flavor. The only thing if you only use coconut oil
and then you put it in the refrigerator. You’re going to come back the next day and
it’s going to solidify. It’s going to be like a mayo block.
>>Yes and you can use it to rub on to your stretch marks.
>>Yeah, right.>>[LAUGH]>>Yeah, you can do that. Okay, this is what I’m going to do. This is a blend. I used about and I find just a little
less than a cup works for me. So, I’ve got like half, about a half
a cup of avocado oil [CROSSTALK]>>All right.>>And then half a cup of coconut oil.>>There we go.>>Just kind of blended it all together.>>And you blend.>>You do, you really blend. Okay, now we’re going to->>Yeah.
>>This is where->>Let’s go, let’s do it.>>You hold that for me.
>>Okay.>>You can do this by yourself, but I like to have the Loon kind of-
>>Yeah, since I’m here, I might as well do something.
>>Put him to use.
>>[LAUGH]>>And then what you’re going to do is you want to put this all the way, so
it touches the bottom before you start, and then you’re just going to
kind of start working its way up.
>>All right!>>And before you know it, you’ve got homemade mayonnaise. So let’s do this. Okay.
>>Oooh, it is immersing. Wait, emulsing.
>>Emulsifying. Now, you’ll notice it’s
got a little bit of a, it’s not the super white like you get
at the grocery store, but that’s okay. The egg yolk makes it a little
bit of a yellow color. But that means it’s really-
>>Authentic.>>Natural and super delicious. And see that nice consistency?
>>[SOUND] Ooh, look at that.>>You’ll know when it’s ready. And there you go. And now.
>>That’s great. Now what do you do with that?
>>I’m going to stick it right over here.>>Does that detach?>>It does.>>Isn’t that great? And now, we’ve got amazing mayonnaise. Look at that.
Isn’t that really wonderful?
>>Now->>Can I stick my finger in?>>Well, since we’re at home, we can do it.
>>Okay, let me just taste it.
>>You’ll probably eat this whole thing by the end of the day.
>>That’s good, isn’t it? Family.
>>This is so fresh.
>>It’s so good. I mean, it’s really-
>>Fresh as a daisy.>>If you took a spoonful of just like, hi Flo.
>>There’s our dog.>>She’s trying to see what’s in the sink that I just put.
>>[LAUGH] That’s Flo, and the other one’s Eb. Eb and Flow.
>>Ebenezer and Flo.>>Yeah, it’s super cute.>>Anyway, so, but if you tasted, if you got a bottled mayonnaise and
you tasted it, you’d be like, hm. Then you taste this, and
it actually really taste good.>>I wish I had a sandwich to put it on.>>Well, now don’t I usually have that area covered?
>>Yeah.>>Well, look behind you.
>>A sandwich.>>[LAUGH] I have a sixth sense for sandwiches.
>>I can see that.>>I usually [LAUGH] can tell when they’re behind me. But this I didn’t know. Maybe it’s because there
was no mayonnaise on it. [LAUGH]
>>That’s probably true. You were enthralled with the mayonnaise
that’s right here, as I am too. So, I’m going to take this.
>>Yes, slather that on.>>This is, why don’t you yell that a little louder.
>>I want the neighbor to know. No, they would say, yeah.
>>No, though, anyway don’t go there.>>[LAUGH]>>This is obviously great for sandwiches. It’s wonderful for chicken salad. It’s great for
anything that you need for salad. I mean, for-
>>Yes.>>Mayonnaise.>>It’s so good, but right now it’s for my sandwich.
>>That’s right, I got a little salami here. We got a little provolone cheese.
>>There we go, don’t ruin my provolone.>>Very thinly sliced, okay.
>>Here.>>Now fold that and eat that with that delicious mayonnaise.
>>Mm, okay, you don’t have to ask me twice.
>>Isn’t it easy to make? You’re just going to love making this.>>Mm.
>>Is it good?
>>Mm-hm.>>Can you taste, I mean it’s not overly, but it’s just-
>>Of course you used the meat that I-
>>That you love.>>It’s salami, though, so it takes a while to chew. Sorry.
>>Sorry, salami.>>[LAUGH]>>So sorry, salami. That is good. That is absolutely delicious.
>>Yeah.>>I mean, like I said, the store-bought has nothing on this.
>>I know.>>Nothing.>>I know.>>Now that is 100% Loon-approved.>>I knew it would be. I gotta take a bite of this.
>>Yes, please do.
>>Mm, it’s so good.
>>Yeah, once you get past the delicious salami. But I’ll tell you what, that mayonnaise-
>>Yeah.>>Moistens everything up.
>>[LAUGH]>>That sounds gross.>>Yeah, it does.>>[LAUGH] Did you almost dunk that in there?
>>That was tempting.
>>[LAUGH]>>They’re so good.
>>Yes, now you can get this recipe and many more on howtofeedaloon.com.
>>That’s right. Be sure to subscribe to our YouTube channel, okay?
>>Yes.>>Hit subscribe!>>Subscribe!>>And you’re going to be able to see all videos, like this and many, many more, and have so much fun.>>Yes!
>>Bye!>>So bye, everybody!>>Yay, now I’m going to take this, I going to->>[MUSIC]