Strong feelings about mayonnaise
Mayo has its detractors, and I count some close friends among them (if a tad begrudgingly). Where store-bought mayo is concerned, the naysayers have a point.Most supermarket brands, while acceptably tasty, are made with soybean oil. Soybean oil is a great choice if your lifelong dream is to directly modify your own genes but you don't have the money for a fancy procedure. (Oh, stop, I know.)Then there's the purportedly virtuous canola mayo, which is typically just as processed as soybean oil and has the additional benefit of tasting like an inexplicably sweetened and especially vivid childhood nightmare. Why oh WHY is it sweet?
The traditional way to make homemade mayonnaise
Homemade mayonnaise, though, is a different thing entirely. (And thank god for that, am I right?) There's no question that homemade mayo tastes worlds better than the store-bought stuff.But historically, the problem with homemade mayo has been the emulsification process, which requires tedious attention to the snail-paced dribbling of oil into a bowl of egg yolk, acid, and seasonings while whisking as if your life depended on it.That process requires three arms and a steely mental prowess, making it appropriate for only a small fraction of home cooks.
The easiest way to make homemade mayonnaise
About six months ago, Mark Bittman
forever altered my home mayonization process. Have you ever noticed that tiny hole in the bottom of your food processor's plunger-thingy? If that ain't for dribbling oil while the blade attachment plays the part of your whisking arm, I don't know what is.Give this recipe a try. You'll end up with the best-tasting mayo you've ever had — and you'll need it for the deviled egg recipe coming later this week.