In making this video, I realized how much I didn’t like mayonnaise growing up, and how much I adore this recipe. If you taste the difference between homemade mayo and that bought in a glass jar far away from a refrigerator, it’s kind of scary.
Homemade mayo has three crucial elements: raw egg yolks, a whole lotta oil, and some sort of acid, be it vinegar or lemon juice. These things emulsify together into a creamy delight of a sauce, and will last for a good few days in the fridge if you’re lucky. The fact that big brand mayo lasts for months on end in the fridge? I’d say it’s a long departure from what the original was that inspired it!
Happy St. Patrick’s Day everybody!! This is the last intentionally green-colored video I’m going to publish for this month. I can’t make any promises that the remaining few weeks will not host a little bit of chlorophyll, but I do know that you cannot have pinched me leading up to today.
I’ve heard this hypothesis before, and I don’t doubt its validity. There are many strains of thought when it comes to what causes food allergies, and oversanitization is one of them. In the States, we have a relatively huge percentage of the population who claim to have food allergies, and we are also a community rather stifled by germs. Dishwashers are rampant (which I miss, by the way) and antibacterial hand wash can be found in everything from hospitals to Targets.