It’s fucking gross.
The smell, the taste, the sound it makes when people scoop big globs of it. And fuck “chefs” who try to church it up and call it aioli to put it on everything.
Your “secret sauce” isn’t a fucking secret it’s fucking mayo and go fuck yourself I don’t want it.
Take an egg yolk. Add half a teaspoon of Dijon mustard. Teaspoon of olive oil. Mix. Then as you continue mixing vigorously, very slowly add some neutral oil, preferably peanut or sunflower but go with generic veg oil if it’s all you have. Stop when it’s not a liquid anymore.
This is mayo. What you get in stores and 95% of restaurants is not.
Yes I’m a food snob.
I tell people that once you make your own mayo with quality ingredients you’ll not want to buy the mass produced stuff. I started making it because everything in the stores uses the cheapest fucking ingredients possible. To your point, it’s eggs, oil, acid, and spices. Not a lot to hate there.
When did Peanut become a neutral oil? The flavor it adds is one of the two reasons I usually see it in a recipe (the other being high smoke point).
I’m not big on mayo in general and never have it in the house but Kewpie is pretty good on sandwiches
Even real mayonnaise comes across as super eggy though.
Eggy flavor comes from the yolk. If you don’t want that, you can use eggs whites as your emulsifier. So long as your measurements by weight or volume are the same, whites work just as well as whole eggs.