Mayonnaise

Here’s the mis en place: Eggs, water, lemon juice and salt, along with about five backs-of-the-spoon worth of drizzled oil: Here it is with about 1/2 cup of the oil integrated: A close up of the finished mayo: And in a container ready for storage: Of course even I can’t just eat mayo (as good as it is) from a spoon, so I made some egg salad. This is simple stuff: Read more