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Yeah, me, too


I like having the control over the fats I put in it. I generally use all olive oil. I also like making variations of it, like a garlicky batch or a spicy batch. I use a regular food processor. It makes pretty amazing tuna or chicken salad.

Alton Brown did mayo on one episode of “Good Eats.” He said that they didn’t know why, but attributed it somehow to the acid in it, that if you leave it out at room temperature for four or five hours after you make it, it actually kills more bacteria than if you put it right in the fridge (the concern is over the raw egg). I’ve always done that, although I have to ignore the voice in my head telling me not to leave mayo out at room temperature!

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