Category: Uncategorized

madgastronomer:

starkweather-moore:

ouyangdan:

negamewtwo:

polyglotplatypus:

please listen to this poor man losing his shit as he reads an article blaming millenials for killing the mayonnaise industry that was written by a babyboomer upset people don’t want to eat her bland salads anymore

PLEASE TURN THE SOUND ON

OH MY GOD

Okay, I have to go to bed and can’t listen to the entire 23-minute linked full version tonight, but, uh… but the tab is definitely getting left open for tomorrow.

That poor, poor man.

Here’s the thing: Jar mayonnaise is mostly really disgusting (Duke’s at least has a little flavor), and I hate the stuff. But, like, homemade mayonnaise, where you can taste the things that go into it, and add a little of this or that to perk it up, that’s actually pretty good. I genuinely thought until culinary school that mayo was this disgusting flavorless substance that was mostly grease. And then I learned to make it, and suddenly there was flavor.

And it’s so simple.

Take 1 large or extra-large egg yolk. Add a half teaspoon of dry mustard or dijon mustard, and a teaspoon of lemon juice or, in a pinch, white vinegar. Pinch of salt, pinch of white pepper or even cayenne. Have one cup of a neutral oil handy. Whisk briskly until it starts to brighten in color. While continuing to whisk, pour the oil in in a thin stream. If the oil starts to pool, stop pouring and whisk until fully incorporated. If it starts looking a little greasy, there’s enough oil, stop pouring, that’s all it will take. Taste it occasionally to see if it’s too oily, too. You might not need the entire cup of oil, but you should use a good ¾ of it at minimum.

You can also do this using a blender, to make it even easier, but I like the control of hand-whisking, myself.