Actually, tons of people DO like mayo. Beaucoup dollars are spent on it every year. As in, $2 billion in the U.S. alone. It's the #1 condiment (and you thought it was ketchup, didn't you?).
That's a lot of moola to spend on whipped oil & eggs.
But fortunately, you can make your own. And it doesn't look (or taste!) like the white glop you find in a jar. It's really, REALLY good. Once you make your own, you won't go back. I'm telling you. It's good with a little Sriracha mixed in (I like to dip sweet potato fries in that mess) or with pesto stirred in and spread on sandwiches. Or mixed with a mashed avocado. Or stirred into tuna with some Lawry's. Seriously, the possibilities are endless.
MAYONNAISE
Ingredients:
1/4 cup white wine vinegar
1 whole egg*
2 egg yolks*
1 Tb grainy mustard
salt & pepper to taste
2 cups oil (I usually use 1 cup of light olive oil + 1 cup of another coking oil. DON'T use extra virgin olive oil, it will NOT taste good and the color will be a weird yellow)
To make:
Put the first 5 ingredients in your food processor and turn on to blend. Add oil in a steady, very slow stream so it emulsifies as it's pouring in. This process usually takes about 5 minutes. I'd tell you to drink wine here but I almost always make mayo in the morning, and it's generally not advised to hit the bottle quite so early in the day, but you be the judge.
After all the oil is added, you're done. It will be lusciously whipped into yummy mayo. Taste it to check the seasoning, but I don't recommend putting a giant spoonful into your mouth, because... ew. It's mayo. Never eat mayo with a spoon. That honor is reserved for Nutella and Trader Joe's Cookie Butter.
*It's important to note that this recipe utilizes raw eggs. They are not nearly the threat that they're made out to be. We buy local eggs from a farmers market or from people we know. To further reduce contamination, you can wash the eggshells before you crack your eggs.
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