It’s easier than you think.
The process of making mayonnaise is a basic emulsification (getting two things to mix that normally don’t), so it is a bit of a delicate process and time consuming; but the end result is so worth it.
Winter squash, potatoes, onions, shallots and garlic should be stored at 40° to 60°F. Other types of vegetables should be stored at 34° to 40°F.
Roux consists of equal parts of fat and flour by weight.