Thursday, August 2, 2012
Who needs the Shake Weight when you've got Mayo?
Mayonnaise: that deliciously decadent, creamy, fatty, condiment that we all love or love to hate. I for one LOVE mayo! If you’ve ever been out to lunch with me, you know how upset I get when the waiter forgets that my fries were specifically ordered with a side of mayo. How do you enjoy fries without mayo?? I really don’t know, and Ketchup?? Are you kidding me? As if there weren’t a million other things wrong with this country…we have to add Ketchup to the list! Come on…give me the mayo, and not that fake shit…I want the real stuff! Give me all the fat, all the egg, give me all of it. Hold the corn syrup and preservatives; I’m making it myself! And so should you! It’s so easy, and the pay off is HUGE!
So, here’s my entry about one of my favorite things in the world, which combines so many of my OTHER favorite things as well...
Get this…a condiment that makes fries way more delicious than they already are…and it comes with a WORKOUT too!! Holy shit. And hold up…the workout it gives you specifically targets an area that makes you better in bed? That's right…making mayo works out your wrist, which makes you better at giving that special man in your life a bangin’ hand job! Three amazing things in one…A workout, better sex, and something delicious! Ladies, let’s get to whippin’ up some mayo, shall we?
This will make a medium Jar of Mayo, which will keep for a good 2 weeks!
2 egg yolks at room temperature
1 ½ teaspoons Dijon mustard
1 tablespoon fresh squeezed lemon juice
dash of salt
dash of white pepper
2 cups oil (a mix of olive oil, walnut, peanut- peanut oil tends to be a bit strong, so be sure to mix it if choosing to use it.) Feel free to use just olive oil, it works great that way!
-Put all ingredients in a metal or glass bowl except the oil. Stir with a wire wisk.
-Then slowly add the oil one drop at a time. (yes, literally one drop at a time!) Whisking the whole time, DO NOT STOP WHISKING! Keep adding the oil one drop at a time while whisking until the mayo starts to get thicker, and more “mayo-like”. Toward the end, you can add the oil a little faster, but be sure to continuously whisk- this is where the workout comes in!
Once the oil is all in you should have a nice thick consistency of mayo! And that’s it! See…it’s so easy! As long as you add your oil slowly, and never stop whisking you’ll be fine. If you do stop whisking, or add the oil too fast you risk your mayo separating, which you DON’T want!
Your Mayo will last up to 2 weeks in the fridge and trust me…it’ll be better than ANYTHING you’ll buy at the store. You’ll find that you never have to buy it again!