It may seem silly to ask "what is mayonnaise" since it's common place in most of our lives. People use mayonnaise on sandwiches, as a dressing for salads such as chicken, potato and macaroni, in cakes, and some even put it in their hair to use as a conditioner. Yet some don't actually know that mayonnaise is simply made from emulsifying egg yolks with a neutral flavored oil like vegetable, canola or grape seed.
In this video, I demonstrate a classic mayonnaise recipe that uses egg yolks, canola oil, mustard powder, lemon juice, kosher salt and white pepper. The mayonnaise is made using a simple mixing bowl and whisk but if you have a good blender or food processor, I recommend you use that instead, unless you're trying to bulk up your fore-arms.
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If only I could crack that
If only I could crack that proprietary formula. Damn You Miracle Whip [shakes fist angrily at the sky]!
Any form of mustard will
Any form of mustard will work. Mustard powder is a little more versatile because you can add it in very small amounts, meaning, not enough to change color or flavor (by that much), and it will still act as a very powerful emulsifier. Dijon works well, but since it can be thought of as "hydrated mustard powder," it's hard to use it without it imparting a flavor.
Now you're starting to think
Now you're starting to think like a chef! What's important about things like this is to look past the ingredients and see the technique for what it is...an emulsion. Now you have complete control over your final product by playing around with different types of oils and acids to create a unique mayonnaise that is your own.
Hey J, The seasoned oil can
Hey J,
The seasoned oil can be thought of as two categories; technique and flavor structure.
From a technical perspective, the seasoned cooking oil can be used to emulsify sauces, make rouxs, vinaigrettes, etc. But because it has its own flavor, it will also be adding flavor to whatever you mix it with.
Whether or not that flavor is beneficial, you'd have to make a test batch and decide if it works for your palate.
In general, if you're using a
In general, if you're using a fat that's solid at room temperature, you'll want to use it in a warm emulsion (think butter in beurre blanc or hollandaise).
If you're making an emulsion that you want to serve cold (like mayonnaise), use a fat that is fluid at room temperature.