I made mayonnaise! From SCRATCH! And then I added GARLIC!
Ok, but first — what happened to spring? Two weeks ago it was snowing, and today it was 62 degrees at 0530. Not that I’m complaining, mind you. I’m so ready for the warm weather — but we had a high of 85 and tomorrow it’s supposed to be in the 90s. Seriously? I give up.
But, I digress. The Significant Other and I celebrated this beautiful weather with a run at 0530. (Which is the only reason I know what temperature it was that early, by the way.) It was still dark out. Like, black. The S.O. had to use the flash feature on his iPhone so we wouldn’t break a bone. (And when I say “we”, I of course mean “I”.) For the most part, though, it was great. The air was cool and crisp, with that heady scent of fresh dew and clean air…I never realized how smoggy and polluted the air feels when I run in the afternoon until I run in the early morning. It was dark, with the hint of sunrise off in the distance. We heard birds and crickets and frogs. Of course there was one close call where I saw a broken branch on the trail and thought it was a snake and maybe kinda sorta freaked out, but let’s not dwell on that, shall we?
Suffice to say, it was perfect.
Know what else was perfect? Our dinner tonight.
Moules mariniere, roasted asparagus with HOMEMADE GARLIC AIOLI, and grilled steaks.
Ok, so I have a confession to make. That batch of mayonnaise was actually the second try for us. I don’t know what we did wrong, but suffice to say, we screwed it up big time and had to toss it.
However, tenacious couple that we are (some may call it stubborn), we decided to try again, which is when I came across this awesome link on how to make homemade mayonnaise. It’s foolproof, seriously.
The hardest part is adding the olive oil sloooooowy. For someone with absolutely zero patience, standing over my food processor holding a measuring cup of oil was killer. A total test of patience.
The final product, however, made it all worth it.
Yes, I realize that picture does not even remotely do it justice and it in fact looks like a dish of…yellow frosting. Or something. But please, just trust me. And make this.
Trust me on this, though. Do your arms a favor and use a blender or a food processor.
Have a great night, y’all!