photo by Rick Scibelli, Jr. for Edible Southwest Colorado

My first taste of homemade mayonnaise, so deeply flavorful, caused me to rethink my own existence for a couple of days. Perhaps it’s the light garlic notes; the tangy hint of lemon; the way that the whisking of oil, egg yolk and water into an emulsion right before my eyes confers upon me the status of kitchen chemist.

You may have thought mayo was something to slide discreetly between bread and a slice of cheese, rather than the inspiration and vehicle for consumption of entire vegetable kingdoms. This homemade mayo stands alone as dip for raw veggies, salad dressing, and topping for steamed vegetables.



Photo by Rick Scibelli, Jr. for Edible Southwest Colorado

If you’re still leery of fat, due to 1980s-era marketing, extra virgin olive oil has much to recommend it. Studies show olive oil is protective to the heart, boosts cognitive function, lowers inflammatory markers in the blood, lowers insulin levels and aids in calcium absorption.

I’ve used food processors and blenders to make mayonnaise, the greasy cleaning of which feels like some sort of DIYer’s punishment. This method, using just a hand-powered whisk, is infallible, quick, and doesn’t produce the bitterness that comes from the polyphenols (thought to be cancer-fighters) in the olive oil being broken by the machine blades. Enjoy.