I'm on the road nearly all the time and am getting tired of just about every restaurant. Week before last I made a bunch of taco meat. I'm not exactly a gourmet chef, but homemade food is fresher and better tasting that most everything at restaurants.
Yesterday on a whim I picked up some eggs, canola oil, red wine vinegar, coarse dijon mustard, almonds and canned chicken breast with the intention of making a chicken salad with homemade mayonnaise/dressing like I've seen Sean make. (Well, he uses fresh chicken, but you know what I mean.)
Much to my happiness it worked. My only other previous try at making an emulsion was when I tried making hollandaise, and that failed. But the mayo came together nicely.
Now I'm eager to try hollandaise again, but I'm going out of town in the morning to visit my Houston peeps.
The babbling details: I put one egg yolk in a mixing bowl with a teaspoon to a tablespoon of coarse dijon and maybe a couple of tablespoons (nothing was measured) of red wine vinegar and whisked it until mixed. I very slowly dribbled in oil, and it mixed well but was very thin. After a bit I realized I didn't know how much oil an egg would hold, so I looked it up on the internet and saw that it was about 4 ounces. I momentarily got confused about ounces/tablespoons and translated that to a quarter cup (4 tablespoons) instead of a half cup (4 ounces). I eyeball-measured the mixture at a quarter cup and decided to add another egg yolk. Shortly after I realized my error and realized I could now have at least a cup of oil in the mix. But after I added the second yolk and some more oil it started thickening and becoming closer to mayo texture. I stopped adding oil when I eyeballed the mixture at about a cup. I tasted and added salt, white pepper and more dijon and red wine vinegar. I got it pretty strong and then opened a can of chicken breast, drained it, put it in tupperware with some almonds and then added my dressing and stirred. It's surprising how much the chicken dissipates the taste of the spices in the dressing. But it was pretty good. Yum.