Today I am making mayonnaise with Jacques Pépin and Emeril Lagasse using the book The French Cook: Sauces by Holly Herrick. Emeril Lagasse has many exciting recipes for making mayonnaise. I chose the recipe in this blog post by Emeril Lagasse because it uses cayenne pepper. After putting this mayonnaise in the refrigerator for about an hour, I was able to believe that the flavor of the mayonnaise was great.
An emulsion is a sauce made with two immiscible liquids. People cannot mix immiscible liquids without an emulsifier. From a chemical point of view, an emulsifier probably bonds the molecules of the immiscible liquids. Mayonnaise is a type of emulsion. I am not able to find a satisfying explanation about why mayonnaise is an emulsion. Some explanations suggest the immiscible liquids in mayonnaise are the egg yolks and the oil. Other explanations explain that the vinegar and mustard contain water, and that egg yolks and an emulsifier in mustard emulsifies the water in the vinegar and the mustard with the oil. The latter (second) explanation is consistent with my experience reading about emulsifiers in books for culinary artists. The former (first) explanation requires someone to believe that the emulsifier is an immiscible liquid. 
Here are the things people need to know about making mayonnaise:
- People should believe that making mayonnaise is easy (and exciting)
- Use a non-reactive glass bowl because
- Stainless may change the color of the mayonnaise
- Copper and acid react and they will change the color of the mayonnaise
- Clean the bowl with white vinegar
- The ingredients should be room temperature
- Since bacteria in eggs can make someone ill, consider pasteurizing the eggs
- Cook the eggs at 150°F/65.6°C for 4 minutes
- Consider putting the eggs in ice water to stop them from cooking
- Some people explain that 1 egg yolk can emulsify 2/3 cup of oil, other ingredients may also contain emulsifiers
- Consider this explanation as a reason for putting everything but the oil in the bowl before beating the ingredients to make the mayonnaise
- Using a spout on a bottle of oil may be appealing to some people
- Most people may use white pepper when making mayonnaise, some people may use other type of pepper, cayenne is an alternative to white pepper
- French mayonnaise is commonly made with Dijon, some people argue that adding Dijon makes the mayonnaise a rémoulade
- Most people may use (white) wine vinegar when making mayonnaise, someone probably may use any type of vinegar
- Mix the mayonnaise in one direction, because without doing science, and since mayonnaise is expensive to make, anything that offends the creaminess or smoothness of the mayonnaise can seem threatening or similar to anticipating the disappointment experienced when making curdled mayonnaise; the mayonnaise can appear to be chunky when using an electric whisk
- Mayonnaise can be made with vegetable, canola, sunflower, corn, and olive oil
- Using vegetable oil makes mayonnaise that tastes similarly to Hellmann’s mayonnaise
- A combination of canola, vegetable, and olive oil was interesting (1/2 cup canola, 1/4 cup vegetable, 1/4 cup olive oil)
- Bitter olive oil makes terrible mayonnaise
- Mayonnaise made with greater proportions of olive oil is probably good to use with sandwiches, but it is not exciting to eat with a spoon. Bitter olive oil also can make a vinaigrette offensive. The confusing problem is that the vinaigrette or mayonnaise may not be offensive on a sandwich or salad. Since there are so many different types of olive oil, my experience only applies to bitter extra virgin olive oil. A light olive oil may be as pleasing to use as canola oil.
- An electric whisk can be used to make recipes for making mayonnaise in a food processor. Use a bowl that is barely larger than the whisk, use the highest setting on the mixer, and mix the mayonnaise in one direction.
Pasteurizing The Eggs
Making Mayonnaise With Jacques Pépin
Making Mayonnaise With Emeril Lagasse With An Electric Whisk
Notes: 1) (Emeril Lagasse) vegetable oil makes mayonnaise with the flavor of Hellmann’s mayonnaise (Hellman’s may be popular) (1 cup vegetable oil or 1 cup vegetable oil + 1/4 cup olive oil), 2) (Thomas Keller) use canola oil or the canola oil used to make garlic confit, 3) (Thomas Keller) possibly use canola and French mustard (Edmond Fallot), 4) (Jacques Pépin) use greater proportions of flavorful ingredients: vinegar, use walnut, or tarragon oil, 5) use vinaigrette recipes for creating a new mayonnaise (sherry vinegar and red wine vinegar, balsamic vinegar), 6) consider adding fruit to mayonnaise, 7) experiment with different types of salt, 8) consider what the majority of people may prefer, 9) mayonnaise with a lot of mustard flavor may be called dijonnaise
Notes: 1) mayonesa: soybean oil, egg yolks, water, distilled vinegar, sugar, iodized salt, spices, lime juice concentrate, disodium edta (added to protect flavor), extractives of paprika, natural flavor, and extractives of red pepper, 2) water may be used to thin the mayonnaise
Download The Recipes:
1. Holly Herrick: The French Cook: Sauces (Utah: Gibbs Smith, 2013), 75-78.
2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 124-126, 56-59.
3. Emeril Lagasse: Emeril’s Kicked-Up Sandwiches: Stacked with Flavor (New York: William Morrow, 2012), 309.
4. Fig. 1. Holly Herrick: The French Cook: Sauces (Utah: Gibbs Smith, 2013), 78.