Eric Ripert is the genius chef behind\u00a0the best restaurant in New York City, Le Bernardin.<\/p>\n
But unlike some famous chefs, Ripert is not content to keep all of his kitchen tips and tricks to himself. He instead chose to share some of his easy how-to recipes on his personal Facebook page.<\/p>\n
Ripert was kind enough to let us publish some of his images and instructions \u2014 here’s his step-by-step guide to making your own (extremely tasty) mayonnaise.<\/p>\n
STEP 1) Get three yolks, one teaspoon of mustard, and salt and pepper at the ready. (Ripert recommend keeping the egg whites for a nice meringue or egg white omelet.)<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 2) Add the salt, pepper, and mustard in at the beginning to help it emulsify and stabilize.<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 3) Mix the eggs, mustard, and seasonings with a whisk and let rest for 30 seconds.<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 4)\u00a0 Add vegetable oil very slowly into the mix as you whisk. (Ripert says grape seed oil is actually best since it keeps the mayo together when refrigerated.)<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 5) Keep whisking \u2014 you should start to see it getting thicker.<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 6) When it’s so thick it sticks to whisk, it’s ready.<\/p>\n
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Eric Ripert\/Facebook<\/p>\n
STEP 7) At the very end, add a teaspoon of vinegar or lemon juice and mix a few more times. It will help for thickness and add a little more flavor. Done!<\/p>\n
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Eric Ripert\/Facebook<\/p>\n","protected":false},"excerpt":{"rendered":"
Eric Ripert is the genius chef behind\u00a0the best restaurant in New York City, Le Bernardin. But unlike some famous chefs, Ripert is not content to keep all of his kitchen tips and tricks to himself. He instead chose to share some of his easy how-to recipes on his personal Facebook page. Ripert was kind enough<\/p>\n","protected":false},"author":2,"featured_media":5569,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1455],"tags":[9,5,5940,1471,6059,6063,2157,6064,6060,5253,6062,1557,6061,523,5402],"class_list":["post-5568","post","type-post","status-publish","format-standard","has-post-thumbnail","category-eric-ripert","tag-celebrity-chef","tag-chef","tag-eric","tag-eric-ripert","tag-eric-ripert-facebook-eric-ripert","tag-eric-ripert-facebook-step","tag-facebook","tag-facebook-step","tag-home-made-mayonnaise","tag-insider","tag-insider-learn","tag-le-bernardin","tag-mayonnaise","tag-new-york-city","tag-ripert"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117208213313192751","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=5568"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5568\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/5569"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=5568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=5568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=5568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}