As a child in my foodie family, store-bought mayonnaise was non existent. Whenever we were cooking for a holiday gathering or party – and between family and friends those would be rather large – I have memories of whipping up mayonnaise progressively by hand with a whisk, then one of those rotary egg beaters, then an electric blender with the whisk attachment, and finally with the immersion blender. I think the latter is the best and quickest tool for this job.
I also have memories of said mayonnaise breaking. In Italian we say impazzire, which literally means: going crazy. Considering that sometimes the mayonnaise would break time after time, driving us nuts, I find that a very appropriate term.
A couple of months ago, I whipped up a batch for a photo shoot for Edible Hawaiian Islands magazine. Actually, because I had to be behind the camera, it was my friend Valerie who did that. The result is not just the easiest mayonnaise recipe ever, but also a step-by-step tutorial.
The recipe with the step-by-step images was published in the Spring 2014 issue of Edible Hawaiian Islands, but you can still get the recipe (without the step-by-step) on their website.
By the way, if you like the jars I used in the photograph, they are called Weck jars and come in various shapes and sizes. You can even bake in them! I originally found mine at Williams-Sonoma, but then also saw them offered by Amazon.
Do you make your own mayonnaise or do you buy it from the store? Or maybe some and some, depending on the situation and use. What do you use mayonnaise for, besides making awesome sandwiches that is?
— — — — —
This article was originally published on May 4, 2014 in my Food Journey blog, which is now integrated into this one.
