Ma. Yo.

It’s been a little while since I last said anything here about food. Let’s remedy that by talking about today’s attempt at olive oil mayonnaise. As you already know, I use a Simon-simple approach to preparing mayo at home: blender, whole eggs, all done. That approach has also incorporated vegetable oil. Today, I decided to try olive oil instead. I used the extra virgin oil that I usually use in cooking – just a touch peppery, a little fruttato, nothing fancy or gourmet. I was moderately excited. The preparation went smoothly.

The mayonnaise? My God, it was awful.

And green, yes (more so than can be portrayed in this photo), but we expected green. What I didn’t expect was a mayo that delivered an unappetizing blast of peppery oliveness. Had that flavor been half as strong as it was, it still would have been too much. Perhaps one part olive oil to three parts canola would have been a better choice; maybe I should have used a lighter, lesser grade oil to begin with.

Anyway: Into the round file with the green stuff, and back to the blender for a fresh attempt using boring ol’ canola. Much better outcome. White and emulsified and upside-down spoon-clingy.

I am officially free to make sandwiches this week.

Note: A fried chicken sandwich (breast, using both meat and skin) with Wonder bread and homemade mayonnaise beats any number of gourmet dishes. Just sayin’.