Recipes in This Post
Ambrose Bierce’s definition of mayo from his 1906 Devil’s Dictionary:
One of the sauces which serve the French in place of a state religion.
It is said,
“It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.”
– M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008)
Let’s put to rest the group fantasy that mayo is “salmonella pudding,” Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food.
If you are afraid of tainted maise you make yourself, start with pasteurized eggs.
For a different variation, try Japanese Style Mayo: “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.”
As for the mayo on the wall…that’s a different story. 🙂
Recipe: Mayo Popsicle
Summary: A sweet, frozen Mousselline – For a delicious treat and a way to win over Mayo haters.
- 32 oz of your favorite mayo
- 1/2 cup of olive oil
- 2 cups of confectioner’s sugar
- 1 Tbsp of salt
- Pinch of cinnamon
- 3 oz vanilla extract
- 1 cup of heavy whipping cream
- Mix all of the ingredients together until the mixture has the consistency of a fluffy topping (like whipped creamed).
- Using popsicle trays – pour the mixture in the individual tray cubes and insert a stick in the middle.
- Place in freezer.
Preparation time: 10 minute(s)
Cooking time: 6 hour(s)
Number of servings (yield): 8
Culinary tradition: French
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
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