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.)