Wednesday, May 19, 2010
I make mayo because
1. it's not that hard and I like messing in the kitchen
2. I don't have to wait for a coupon or a store sale,
3. there are no strange additives,
4. and it can be local-ish due to the eggs.
I use the blender mayonnaise recipe from More with Less, but after I significantly reduced the lifespan of my blender motor, I started using my food processor.
I can't get along without my handy jigger.
I put the finished batch in a quart jar and it keeps indefinitely in the fridge. Did you notice that my list above did not include taste? Homemade mayo is good, but it doesn't have a noticeable edge over quality commercial mayo. . .
but put some mayo on homemade bread with a fat slice of fresh homegrown tomato and lots of salt. Oh man. OH MAN. I still remember my first tomato sandwich when Crystal came in August heat to help me clean my first apartment as a married woman, on East James Street. It tasted like everything important in summertime.