Good Eats Season 4 Episode 10 Mayo Clinic

In the Mayo Clinic episode of Good Eats season 4, host Alton Brown delves into the history and science behind one of the most common condiments in America: mayonnaise.

After a brief history lesson on the origins of mayonnaise (including a hilarious dramatization involving a French chef and a British noble), Brown dives into the chemistry of the emulsion that gives mayonnaise its signature texture. He explains that in order to make mayonnaise, you need to mix oil and vinegar or lemon juice together with egg yolks- a seemingly simple process that can easily go wrong if you don't pay attention to the details.

Brown then shows viewers how to make homemade mayonnaise, emphasizing the importance of temperature control and proper whisking technique. He walks viewers through every step of the process, from whisking the egg yolks to slowly drizzling in the oil to achieve the perfect emulsion.

But that's not all- Brown also explores the myriad of ways mayonnaise can be used in cooking, including as a base for sauce or as a binding agent in dishes like potato salad or deviled eggs. He even shows viewers how to make a simple aioli (garlic mayo) using the basic mayonnaise recipe as a base.

What sets this episode apart is how Brown puts his signature spin on traditional mayonnaise recipes, adding unexpected ingredients to take the condiment to the next level. He makes a curry mayonnaise by adding curry powder and cumin, and a wasabi mayonnaise by mixing in wasabi paste and rice wine vinegar.

Viewers will also be delighted by Brown's comedic timing and playful antics throughout the episode. His witty commentary and quirky sense of humor keep the show engaging and entertaining from start to finish.

Overall, the Mayo Clinic episode of Good Eats season 4 is a must-watch for foodies and home cooks alike. Brown's deep dive into the science of emulsions and creative variations on classic mayonnaise recipes make for an entertaining and informative viewing experience.