How To Make Perfect Mayo (Thank You Science)

fun fact: Alex is using mayo to hold his phone instead of a tripod in this video.

I never thought that you could make the process of making mayonnaise so dramatic

Why does conventional tv exist when theres independent creators like alex single handedly making top level content

This man's having way too much fun with the editing. Felt like I was watching a crime thriller.

In the opening scene, he's literally just making mayo and it feels like a Tarantino film.

Our chemistry prof could've saved us hours of frustrating, boring lectures if he'd just brought us some good mayo as an example

"Words that aren't made for my mouth." My exact experience with learning French.

"You won't be able to mess up mayonnaise ever again" And I took that as a challenge. And it took me an hour to clean up my ceiling.

Man this was surprinsingly instense af

Never thought that someone could talk about mayo so dramatically, but also so mind blowingly. 😂♥️

This ep was more engaging than most of what's on Netflix. Merci beaucoup, Alex.

I'm a medical doctor , and I remember our professor of biochemistry literally had to explain to us how to make mayonnaise to let us understand how emulsifiers work , in this case it's lecithin Science is just so much fun , and watching your channel and actually learning to cook through science is just amazing ! I appreciate what u do , so thank u

Never thought I would be mindblown by Mayonnaise.

At the very end, he said: "Let's ketchup in the next one." The next sauce must be ketchup.

i mean you have to be impressed by the amount of work he clearly puts into his videos

me: how on earth could you make mayonnaise so exciting? Alex: It's sciyeunce... Boris: hold my adidas...

Alex, we need to have a discussion on Mayonnaise.

I went straight out to the kitchen and whipped together my first ever mayonnaise. You sure, are truly inspiring!

Dispersion mill effect!! Thank you so much for finally putting a name to what has for me always been a key part of how I incorporate ingredients. I'm no fabulous chef, but I am a decent cook, and much of my confidence in the kitchen comes from a natural knack for incorporating ingredients in a way that uses the relative strengths and densities of ingredients to good advantage when mixing. This really helps me never have lumps in my gravy or my white sauce, break as few of those precious bubbles in my beaten egg whites as possible, and get nut butters into all sorts of recipes they don't usually appear in! Speaking of that, I often mix nut butters with yogurt which, sort of similar to mayonnaise, ends up thick and stable. Does anyone else do that? Whisk some yogurt and peanut butter together, then stir in some blueberries, yumm! Or whisk some cashew butter, a bit of tahini and yogurt with some maple syrup, and it ends up thick and stable enough to use as icing for an angle food cake!

Since I'm a chemistry teacher, I at first was offended by the basic knowledge that Alex presented as amazing news. Then I realized, that this is actually my goal. Inspiring chemistry noobs (my pupils) to the beauty of chemistry at work. Making Mayonaise will be a part of my teaching routine from now on. BTW that means you can subtitute egg yolk with soap. Noone wants to eat that, but you should be able to, just FYI.