According to wikipedia, adding mustard is a French culture thing, and not in the original. I'd say the Hellman's recipe isn't that horrible, compared to standard simple recipes.
Really mayonnaise is just a stable emulsification of oil and egg. That's all that makes it mayo.
Now for my big pet-peeve, people using mayonnaise on Ham sandwiches and Hamburgers. Where that came from I do not know. but they should be sent to a reeducation camp :)
FWIW, most of my family uses mayonnaise in that manner, I do not know who got me onto mustard as a child, but someone must have :)
A little fuzzy since it's been a couple years, but I absolutely hated their obsession with aggressively putting mayo-based sauces on seemingly everything.
Mayo has some very good applications: it goes well on a hamburger; it's an easy way to make a good grilled cheese. The issue is that nobody wants to eat a condiment as the binder in a "wet salad." In fact, I mostly just don't want a wet salad; I'd rather eat mashed potatoes than a potato salad, and having googled a Waldorf salad, it sounds like it would be outright better with the mayo just left out. The issue with the author isn't that people younger than him dislike mayo; it's that they dislike it as the "wet" ingredient in an otherwise milquetoast dish.
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