Mayo Magic
Coincidentally, Melissa Clark of the NY Times wrote about mayonnaise today! In it, she shares that the best way to make homemade mayo is by hand, with a whisk no less! Mayonnaise is perishable, she says, and the whisk allows you to make a smaller batch than a food processer would.
I broke one egg and separated the white from the yolk. I put the yolk in a bowl then realized that I had forgotten to leave it out enough to get to room temperature. No worries, I let it sit out for a bit. The boy and I had to take turns whisking (where did all my arm strength go?). In less than 5 minutes, there it was! Yummy, delicious, lemony mayonnaise! Of course, now I am craving a sandwich, no less than a BLT to slather it on.
(Recipe on the link above)
Enjoy!


