Homemade Mayo That Keeps
If you’ve eaten homemade mayonnaise, you know that its custardy richness and delicate tang are clean and clear in a way the commercial stuff just isn’t. It lights up anything it touches—from egg or potato salad to lobster rolls to boiled artichokes to green goddess dressing—and is the only condiment worth slathering onto a BLT or high-summer tomato sandwich. It’s the preparation President Calvin Coolidge waxed nostalgic about (his Aunt Mary’s, specifically) to the Spokesman-Review and one that fascinated—and often stymied—Julia Child. British food writer Elizabeth David urged her readers to make “plenty of it” when hosting guests, since “this beautiful golden ointment-like sauce is really the pivot and raison d’être of the whole affair.”
Homemade mayo lights up anything it touches—from egg or potato salad to a BLT.
There are practical perks, too: Making a batch takes minutes, most of the work can be done in a food processor, and there’s a good chance you have all the ingredients (eggs,
