Mayonnaise is one of those food items that I have a conflicted relationship with. The smell of a knife having been used to spread mayo and left in the kitchen sink makes my stomach turn. I can’t stand the way it makes bread all spongy or the sight of oozy white stuff in tuna or chicken salad. Mayo on fries, don’t even get me started on how repulsive that is to me.
Maybe I would change my mind, if I made the condiment myself, I thought. I looked up a few recipes, read a few sets of instructions, and thought, “I can do this, easy-peasy.” Well, it wasn’t so simple. I couldn’t seem to get it to emulsify. Twice, I tried this and was left with a golden, liquidy mess. How could this be?