The condiment not the Spanish month of May.
It is one of my favorite condiments. Hell I even like it on french fries and nothing is better in Summer than a tomato sandwich with lots of mayo.
Okay that stroll down memory lane is over.
I bring the subject of Mayo up on this fine Sunday because I read an article that intrigued me…..it seems that the generation we call “Millennials” is killing Mayo…..
Are millennials killing mayonnaise? And, if so, should the generation be celebrated or demonized?
An article in Philadelphia magazine sparked these questions — and more — when it went viral over the weekend. The headline: “How Millennials Killed Mayonnaise.”
As in many cases in which millennials are charged with murder via headline, the piece inspired outcry on social media.
I use to write a food blog, The Food Nazi, so to help save the memory of mayo I would like to show you how to make your own from scratch….
- 1 large egg yolk, room temperature.
- 1/8 teaspoon salt, plus more to taste.
- 1 tablespoon lemon juice, plus more to taste.
- 1/2 teaspoon Dijon mustard.
- 3/4 cup olive oil.
Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg.
Cover and refrigerate.
Homemade is by far a better mayo……now grab a tomato, some wheat bread and make a sandwich ….you will not be disappointed.
I do hope that everyone has a ducky day and enjoy the Summer Sunday….I shall return with more stuff.