/vt/ - Virtual Youtubers

>>48380399
I'd just like to interject for a moment. What you’re referring to as mayonnaise, is in fact, yolk/oil, or as I’ve recently taken to calling it, yolk plus oil. Oil is not a sauce unto itself, but rather another free component of a fully functioning yolk system made useful by the egg yolks, lemon juice and a vital emulsification process comprising a full mother sauce as defined by Escoffier. Many satisfied customers eat a modified version of mayonnaise every day, without realizing it. Through a peculiar turn of events, the condiment with egg yolks which is widely used today is often called “mayo”, and many of its users are not aware that it is basically mayonnaise sauce, developed by numerous chefs. There really is an Oil, and these people are using it, but it is just a part of the sauce they use. Oil is the kernel: an ingredient that adds flavor to the other ingredients that you include. The kernel is an essential part of the sauce, but useless by itself; it can only function in the context of a complete sauce. Oil is normally used in combination with the egg yolk: the whole sauce is basically egg yolk with oil added, or yolk/oil. All the so-called “Mayo” distributions are really distributions of yolk/oil.