I’m probably not in the majority of Americans by saying this, but mayonnaise is my favorite dipping condiment. Yep, I would prefer to dip french fries in mayo over ketchup, barbecue sauce, or any of the various mustards available (although ketchup and mayo mixed together is pretty fantastic). True, if we’re looking at condiments wholesale, I probably use hot sauce the most often, but nothing really beats the texture and richness of mayonnaise atop a burger.
Like most folks, there was a stage in my life when I didn’t dig it. Heck, I think there was even a time when I preferred the tanginess of Miracle Whip, but those days are behind me. By the way, I recently learned that the reason that Miracle Whip is labeled as a “dressing” and not mayo is because the FDA requires mayo to be at least 65% vegetable oil by weight, and Miracle Whip apparently isn’t. Additionally, Miracle Whip was first introduced during the Great Depression as a cheaper alternative to mayo.
But enough about Miracle Whip, this is a mayonnaise recipe. No big surprises in my recipe this week, just a simple, essential condiment. While I’m not sure if this recipe will make it into my next cookbook, it’s a glaring omission on this site. My method has two tricks – first, I prefer to use egg yolks for a richer flavor, and secondly, I like to let the eggs come to room temperature to aid in the emulsification stage. You can use any number of tools – immersion blender, food processor, or even a blender on a low setting – but I prefer to use a whisk and elbow grease, because it really creates a sense of accomplishment when you whip it yourself.