Well, it's all connected. Since I became good enough in the studio, I became good in the kitchen! The skills are transferable! And a better-fed artist is a healthier artist.
Whether it be as a meal's accompaniment or as a dip for snacks, real mayonnaise is not a luxury, it's a necessity! I wont, buy the pre-made stuff anymore.
So last week I learned how to make real mayonnaise.
By blender at first, but now I prefer using a whisk. Beats any commercial mayo I ever tried! It's great as a base for other things, such as salad dressings, or dips. Makes a wonderful base for a thick, rich cesar salad dressing!
It's much healthier this way, because one can control all the ingredients that go into it.
My favorite variation so far: extra dijon mustard, touch of honey, lots of garlic powder, and lots of black pepper.
Great as a dip for fries or veggies!
Two best sources where I learned from:
I loosely follow the first source's method, but I learned a bit more why it works by watching the second source. I find that sunflower oil has a bit of a bitter aftertaste. I'll move on to a lighter flavored oil, such as grapeseed oil. The problem is that organic oils don't come in many choices yet. Wake up society!
This video is showing an even simpler and faster method, but the chef uses a "stick blender".