tag: kitchen science
July 11, 2012
I know mayo isn’t the sexiest topic, and making your own seems time-consuming and esoteric, akin to knitting your own socks (which I have also done, and which was also totally worth it).
But you guys, just trust me on this one. Homemade mayonnaise is so much better. It tastes less like the weird tongue-coating brilliant-white stuff from the jar and more like its cousin hollandaise. It elevates a simple tomato sandwich to heretofore unforeseen heights. You’ll treat it like what it really is — not sandwich spread, but sauce. I went through an entire jar in a matter of days, standing in the kitchen with bread and tomatoes, watching the freak July thunderstorms.