I knew that something was amiss when I asked Roger if he made mayonnaise with a whisk or a mortar and pestle and he looked at me as if I had just asked if he preferred swallowing knives or molten lava. “Are you serious? Use a blender,” he said. And I should have trusted him, since he is a food guru, a homemade mayonnaise enthusiast and, though we have never arm-wrestled to prove it, probably somewhat better endowed with arm strength than I am. But I was supposed to be doing it by hand to better study the emulsifying process for my MOOC, and I had been bolstered by misleading videos of famous chef Nandu Jubany whipping some up in five minutes flat, so I cheerfully embarked on the most brutally work-intensive quarter cup of mayonnaise ever created.
This is a horrible photo, but my wrist was too tired from stirring to hold the camera.
Aside from carpal tunnel syndrome being one of the main ingredients, homemade mayonnaise really is easy. It consists entirely of things that are likely in your kitchen already, namely an egg yolk, some olive oil, a clove or two of garlic (if you like saying the word aioli) and some salt and pepper. And, no joke, it tastes much better than what comes in a jar from the store. When I let Jason taste it, he called it “off the hook,” which is one of the highest compliments that can be bestowed upon a condiment. It was a little salty on its own for my taste (Jason loves salt so much that I think he is part ocean fish), but on an open-faced sandwich with some lemon tofu and lightly sautéed asparagus, it really was delicious. Jason kept making soft moaning sounds throughout the meal, presumably to express pleasure and encourage future mayonnaise making on my part. But I think this is really the kind of culinary experiment that he needs to experience for himself.
And here’s how you can experience it. Continue reading
