This recipe has a singular purpose: that not one person who reads it shall ever buy mayonnaise again.
A loft goal you might say, and maybe a bit aggressive? So what’s my beef with store-bought mayo? Let’s talk.
Mayo is not a thing I grew up with. I’m not really sure where my parents dislike of mayo came or comes from (some general aversion to its unhealthiness I’d guess) but we never had mayo at home. I remember eating smörgåstårta one time (which is like 50% mayo) and absolutely hating it. I immediately blamed mayo’s involvement. Of course I had mayo as part of some burger dressing and what not, but essentially: the first 15-20 years of my life was almost completely devoid of mayo.
I really didn’t know what mayo was or why it was considered (in our house) kinda gross. I certainly didn’t think about it as something you make.
The turning point was when I tried (and failed) to recreate some of my favorite sauces; Amigos kebab sauce, remoulade, some hamburger dressing, without considering that they might contain mayo. Turns out it’s a kinda important part of a lot of sauces. So I read up on how to make it. The general vibe seemed to be that it’s pretty hard and that you have to be very careful. So I was careful. Until I’d made it 50 times and realized that it’s super mega easy and that you don’t have to be really careful at all. This became the starting point of my war on store-bought mayo. So it’s not even about that the kind you buy in the store is bad. I mean, it probably isn’t very good but I really don’t know because why would I? It literally takes minutes to make yourself and it’s wonderful.