Create your own mayo
I will admit that I have never been a big fan of mayonnaise. I always hated mayo on my sandwiches, and came to resent the blue jar of Helman’s in the fridge. I never trusted the way it moved. The slight jiggle of creamy white blobs sitting on picnic plates.
Mayonnaise from scratch isn’t just a simple condiment; it extends far beyond the sandwich or burger. It is an excellent sauce for vegetables, roasted or steamed. It is especially good on grilled fish. I still might ask for no mayo on my sandwich, but I will always have a place in my heart for real mayonnaise.
• ½ cup oil (half extra virgin olive oil, half grapeseed oil or another neutral flavored oil)
• 1 egg yolk, room temperature
• ½ tablespoon Dijon mustard
• ½ small clove of garlic, smashed to a paste
• Lemon juice
• Salt and pepper
Place a damp kitchen towel on a table and a metal mixing bowl atop it. The towel will help anchor the bowl and keep it from moving around. Add the egg yolk, garlic and mustard to the bowl. Whisk to combine, and then slowly add the oil, one or two drops at a time. After you have incorporated at least a quarter of the oil, you can begin to add the oil in a steadier stream. When you have whisked in all of the oil, add the lemon juice. Season with salt and pepper.