Summary

The article compares the process of making mayonnaise to achieving success, emphasizing the importance of patience, consistency, and adaptability.

Abstract

The author of the article draws a parallel between the delicate process of making mayonnaise and the pursuit of success. Just as one starts with a single egg yolk and gradually adds oil while continuously stirring to create mayonnaise, success often begins with a small initial effort and requires steady investment of time and resources. The article highlights that both mayonnaise-making and success-building are prone to setbacks, such as the mayonnaise separating if oil is added too quickly, analogous to a venture failing due to overambition. However, the author suggests that failures are not wasteful but educational, and there are methods to recover from setbacks, whether in mayonnaise or in life's endeavors. The article concludes by likening stabilizers in mayonnaise, like vinegar and lemon juice, to the resilience and positive attitude needed to sustain success.

Opinions

Success, much like making mayonnaise, requires a gradual and careful approach, with consistent effort and patience.
The process of achieving success is fragile and can easily fall apart if not managed correctly, similar to how mayonnaise can separate if the oil is added too quickly.
Failures in the pursuit of success are not a complete loss; they provide valuable lessons and increase the chances of future success.
Recovery from a setback is possible through perseverance and sometimes by introducing a new element or perspective, akin to using ice or cold water to save separated mayonnaise.
The author suggests that there may not be a secret ingredient to lasting success, but the ability to adapt and maintain a positive outlook could be key factors.

Success is Like Making Mayonnaise

Never stop stirring.

Every time I try to make mayonnaise, it goes well for a while but then I screw up. It is so frustrating. I realized it’s been similar with my endless trials of success.

You start small.

You start with single egg yolk at room temperature. You stir it with a little spoon or whisk. Let’s say it’s like finding your first job or starting a new project.

While still stirring, you add a drop of olive oil. You continue stirring and adding oil very slowly, almost drop by drop.

You invest your time, resources, energy to your work. You stay with it.

Your mayonnaise grows in a slow and steady manner.

The trick is to keep stirring.

It’s a chemical reaction you don’t necessarily understand.

The texture, the viscosity, the colour of your egg yolk begin changing slowly. It transforms, turns into something else. Your egg yolk and the oil make bonds over time.

However, these are not reliable bonds. They might break at any time. You have to be consistent and patient. Just keep stirring.

It takes time.

Of course, this takes ages. Your wrist and elbow might get sore.

Can’t you use a blender or mixer to speed things up? Of course you can. Use all the technology and extra resources. But there are no guarantees.

You know that as your mayonnaise grows, you can increase the amount of the oil you add. If you are willing to take a risk, you can get lots of mayonnaise faster.

And sometimes it works fine. Your mayonnaise suddenly grows.

Risk factor

However, if you get greedy and add too much oil at once, you find that the whole thing separates. Too late! You can’t take it back. All this time went to nothing!

You have to start over. You have to find another job, start another project, start a new company.

You have to take another egg yolk and begin stirring.

Nothing is really wasted

You won’t throw the whole thing out. I mean, don’t.

Remember how much you’ve learned. Next time you have a bigger chance to succeed.

There are two approaches to saving separated mayonnaise.

You can give all your energy to it, stir until it gets back to being mayonnaise. You can’t give up. You can use a piece of ice or a spoonful of ice-cold water. A shock might bring your mayonnaise back to life.

Or, as I said, you can start over with a new egg yolk but instead of fresh new olive oil, you use your separated mixture. You add it to the yolk drop by drop, and soon after your mayonnaise grows again.

Stabilizer

Apart from the taste, the main reason we add vinegar and lemon juice to our mayonnaise is that the acid functions as a stabilizer.

I don’t know if there is a secret ingredient in success to make it long-lasting. Maybe, it is just the ability to make lemonade out of the lemons life gives us!