When I was a kid I hated mayonnaise. HATED it. Made me gag. Ick. Pooh. Bleah. Ptooey.
Then I grew older and wiser and broadened my flavor horizons. So now I eat mayo, not regularly, but with relative enjoyment when I do. (But not Miracle Whip. That stuff is just nasty.) I recently polished off a jar of mayonnaise (over the course of months, NOT in one sitting) and on a subsequent trip to the grocery story, thought about replacing my supply.
And then I thought why buy it when I can make it myself!
Having just finished Dearie I was inspired by Julia’s can-do attitude, the story of how many times she made mayonnaise before perfecting the recipe, and by the fact that I have that recipe for mayonnaise in my copy of Mastering the Art of French Cooking. Do you know what’s in mayonnaise, by the way? Egg yolks, oil, salt, mustard powder, and lemon juice or vinegar. Right, mustard. In mayonnaise. I can’t decide if that’s weird or weirdly appropriate.
So, with a can of tuna staring me in the face and lunch to be made, I decided to go for it. It’s not difficult, just a bit time-consuming. It takes a lot of whisking and in the end I decided it’s not appreciably better than Hellman’s. But now I know, right?