Mayonnaise

Several years ago, I read a book that beautifully illustrated French life, attitudes,  philosophies and approach to food.  The author wrote that the French approach daily cooking meals not as chores, but as just part of one's day--like getting out of bed in the morning.  Not all French people necessarily like to cook (I'm pretty sure a lot of them do); but rather, it's just part of living, along with getting dressed in the morning, going to work, going to the market, taking the kids to school.  And doing something like making a simple sauce to go with the meal, is just another part of the day.  The author said that a French person wouldn't think of buying mayonnaise at the market when it's so simple to make at home from scratch.

Hmmmm...

I had to ponder this one...until I tried making it at home.  Now, neither would I think of buying it at the market, either.  Instead, I make a batch at the beginning of the week, along with a batch of vinaigrette, and they both keep beautifully in the fridge for a week, by which time I'm usually most of the way through them.  

Mayonnaise has gotten a bad reputation for being unhealthy.  And the mass-produced grocery store mayo may well be bad for you.  However, making sauces like mayonnaise and vinaigrette from scratch have the advantage not only of enabling one to use only the best ingredients for the best flavors, but also using healthier ingredients than one would get in mass-produced commercial products.  

While mayonnaise is mostly oil, the oil doesn't have to be "bad" or unhealthy oil.  I used extra virgin olive oil to make my first batch of mayonnaise and while I rather liked the flavor, Mr. Stone Soup did comment on the bitter flavors imparted by the olive oil.  If that bitterness bothers you, try a different oil, like pecan oil, which offers many of the same health benefits, but has a mild, almost sweet taste to it.  This is now my favorite way to prepare homemade mayonnaise, and the recipe included will use pecan oil.  However--this is a perfect opportunity for you to experiment!  Sunflower oil, for example, would be lovely--just use your imagination and enjoy!

One final thought: please, please, please--whatever oil you use--make sure it is FRESH and of very high quality.  Mayonnaise is MOSTLY oil--if that flavor is off--and especially if it's the least bit rancid--that's ALL you will taste!