Can we talk condiments? I’m a fan of mustard, not realizing my tastebud enchantment until I moved to Philadelphia, land of street vendor plump, piping pretzels (at least in 1969). There I discovered the joy of bread, salt, and no-frills mustard, its slender thread winding between salt crystal mountains, the perfect pretzel “yellow river.”
Since then, I’ve explored mustard’s many guises: dijon, spicy brown, honey, whole-grain. Did you know that there is a museum in Wisconsin devoted to mustard that features over 5300 hundred different types? Makes sense I guess with all that cheese it’s famous for.
So a recipe for 5-minute mayonnaise that arrives in my inbox shouldn’t inspire a blog post: I’m a mustard-girl, except…I have mayo-lovers in my family—aficionados who will slather gobs of the stuff on everything. It makes me cringe, but it’s true.
My mom used to make her own, a rich yellow concoction. (She also made sandwiches for our school lunches that featured her homemade bread slathered with Skippy and, yup, mayonnaise!) I’d watch as she settled the triangular-shaped NuTone blender into the inset motor, a part of the kitchen countertop—the very latest invention! She had eggs in there and added oil. That’s what I remember. It turns out that that’s pretty much it.
Currently, our pantry has a back-up bottle and an opened jar at the halfway mark in the fridge. But when they’re gone, I’m taking this recipe out for a spin. (I might even eat some.)
Jump off; Find Wings 
I must admit that I am not a condiment fan. Don’t like mustard. Won’t touch mayonnaise (unless it is in a chocolate cake). Ketchup if fine on fries but nowhere else. Didn’t know there was a mustard museum. Kathy, on the other hand, likes mayo on her sandwiches.
I’m a mustard girl. My current favorite is chipotle mustard. Hold the mayo always. But, I love the idea of making mayonnaise!.
Right?! I’m up for the attempt.
I love the way you weave big thoughts around mustard, which originates from a very tiny seed. Proof, indeed, that small seed ideas can have big payoffs!
I am not a condiment person but do love a little dijon on a sandwich.
I thought about the tiny seed thing. I love the metaphor you use here.
I had no idea that a mustard museum existed. It makes me wonder what other unsuspecting museums are lurking in the world . . .
I am sure there are MANY; everyone wants a claim to fame.
Mustard museums AND 5300 types of mustard? Just the kind of information I love! I am not a huge condiment person and will often eat a sandwich dry, and I’m ALWAYS a hold the mayo person but I am fond of a homemade mayo.