I adore mayonnaise (to the point that I once made a meal of just bread and mayo). I love it on sandwiches, and even more on fries. I don't even mind if it's the fake light stuff, as long as it's not the evil Miracle Whip (go
here for a rant I couldn't say better myself). However, I have a confession: With all the food I've made, and fresh tastes that I love, I never made my own mayo until this week.
Ricardo inspired me. In the latest issue of his magazine, he's got a Classic Mayonnaise recipe, and then a selection of ways to make it into something even tastier. But for now, let me focus on the white stuff. This recipe was quite good, to the point that I will have to refrain from making more and more and becoming a fat, gelatinous beast hungry only for more oil whipped up with eggs.
There are few changes I'd make, like using a mixture of vinegar and lemon, and perhaps a different oil with a more subtle or desirable flavor, but otherwise, this is great! Check out the recipe after the jump, make your own now, if you haven't, and please be sure to comment about what flairs you add to the mix to make the perfect-tasting plain mayo.
...Flavored mayos will come soon...
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