Emulsions are fun. Two liquids that don't ever mix together until you force them to. That's a pretty cool concept! Gives you the feeling like you're cheating nature a little, like an evil scientist trying his hand at cooking. I attempted to make mayonnaise while in a somewhat feisty mood:
"Mr. Extra Virgin Olive Oil, you get over here - I'll need one cup of your self-righteousness. Mrs. White Wine Vinegar, you little brat! I'll teach you for being so potent! One tablespoon and that's the last of you! Egg Yolk, you're such a fatty." I forced my liquid minions into submission with a wire whisk of fury, and they became an entirely different being. It felt so scifi.
Whisked the egg yolk with vinegar and a little water, then heated it up in the same bowl over a pot of simmering water until the mixture got to 150 degrees - about 4-5 minutes. Though it's still not a fully cooked egg, doing that felt "safer."
Kept stirring until it came back to being lukewarm, then whisked in the olive oil slowly. What resulted is a curious-tasting sauce, nothing like storebought mayo. The olive oil is such a strong oil to use - next time I'll use half vegetable oil, half olive. Might result in a smoother flavor. I added lemon juice, salt, chili powder, garlic powder, and paprika.
The gross part is that before I added the red seasonings, the egg yolkiness of the mayo made it look a little like the snot that comes out when you're sick. Sorry for that visual, but that's the evil scientist in me. I know it'll work just dandy on a sandwich.
All in all, it was an enjoyable time. Bwa-hahaha.
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