Actually, a common sandwich condiment (at least here in New York) is Russian Dressing.
If you’re in a Kosher deli (or reasonable facsimile thereof) it is acceptable to order a sandwich with Mustard or Russian, but if you ask for mayo, you’ll be laughed at or worse. I’m not sure what would happen if you ask for Miracle Whip, but it wouldn’t be pretty.
Actually, I like to add the mustard to the egg yolks at the beginning. The mustard is a good emulsifier.
Also, it’s not all that difficult or time consuming to make mayo by hand with a whisk. I can whip up a batch in a few minutes. It’s stable for a week (if it lasts that long).
Serious gourmands will already know about aioli. This stuff can take BLTs to a whole 'nother level.
Mayo is scrumptdeliciousity. MW is sugary glop.
Big hot fries, dipped in mayo and washed down by a cold beer–aaaah!
There ain’t enuff beer in the world…
Shiva - that’s true, you can add the mustard first. I’ve seen recipes calling for it either in the beginning or in the end. I dunno, for some reason I just feel more comfortable adding it in at the end, cuz that’s what I’m used to and I know the results. I’ll try it the other way round and see what it’s like. By time consuming, I meant it takes about five to ten minutes (for me), but I take my time because I’m paranoid about the mayo breaking. So far it hasn’t happened, so maybe I am being overly careful.
Chronos - Olive oil is fine, but do not use extra virgin in this case, at least not by itself. I love extra-virgin olive oil, and I’ve tried making mayo with only that oil and, well, it comes out quite bitter and strong. I strongly urge a blend of 50% extra -virgin olive oil and 50%, say, canola or sunflower oil, or 100% of some lighter olive oil.
I’m sorry, I don’t mean to be a culinary pedant, but there are a lot of recipes in which olive oil does not work well. Olive oil has a smoking point of about 190 degrees C, which makes it rather unsuitable for deep frying (then again, you wouldn’t waste this oil on that now, would you?) I would not use on anything to be barbequed for the same reason. Use peanut oil, which has a much higher smoking point.
Also, quite simply, since olive oil has such a strong flavor, do not use it in any recipe in which a fairly noticable fruity olive-tinged flavor is not desired. I’m thinking most desserts, for one. Also, Indian cooking. Olive oil won’t substitute well for ghee or a neutral oil. Same with Asian cooking, especially recipes calling for sesame oil. In that case, it’s sesame or nothing.
You’re not. Just giving tried and true advice. The results would be not so good if pure olive oil were used, etc.
It looks like I stand corrected, on the olive oil thing. Still, would it be correct to say that olive oil works for all non-cooked dishes, where smoke point is not a problem?
And I know that it has a distinctive flavor. But I like that flavor.
I don’t want to be pegged as a pedant either, but its “barbecue,” not “barbeque.” And I’m wondering how the advice regarding olive oil could apply to barbecuing anyway, since barbecuing involves meat being smoked very slowly (1 1/2 hours for each pound of meat) in a low-heat environment (usually a smoker). If you’re cooking with high heat then you might be frying or grilling, but you’re definitely not barbecuing.
Dammit, ascenray, you’re right! I do know these distinctions (espicially the very particular North Carolinian definition of barbecue, ie pulled pork.) I’m obviously showing my regionalisms, where in Chicago “barbecue” refers to pretty much anything outdoors requiring fire. That’s just the way I use the word colloquially. But since I was being pedantic, I should have clearly said grilling of course. Thanks for the catch. There is certainly a very important distinction between the two kinds of cooking technique. Barbecue sauce does not a barbecue make.
Chronos - Well, I still wouldn’t say it works well for all non-cooked dishes. Like I said, pure olive oil in mayo is not terribly appetizing. Plus I really woudn’t use it in most desserts or sweets. Not that it might not work with some dishes, but I’m fairly certain it would ruin others, because of its distinctive flavor. For example, Greek Halva would work wonderful with olive oil, though it is sweet, and many Italian desserts do, in fact, use olive oil. But chocolate cake? I’m not entirely sure about that. Then again, many dessert recipes call for lard, which also has a fairly distinct taste, yet works well in a sweet context. I haven’t tried it, so I really don’t know. In the end, just go with what tastes good, of course.