From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Mayonnaise At some point, you have to make your own mayonnaise, if just to say you can do it. It's less convenient than opening a jar of Blue Plate, but I think you'll agree that it adds something to a sandwich or a salad. As for preservatives--forget them. The whole point of making your own is to make it fresh. Refrigerate after making, and if you don't use it fast enough and it starts looking or tasting funny, pitch it and make a new batch. 1 tsp. Dijon mustard 2 egg yolks at room temperature 1 Tbs. lemon juice 2 tsp. wine vinegar 1/4 tsp. salt 2 drops Tabasco 1 cup vegetable oil from a relatively new bottle 1. Mix the first six ingredients together with a wire whisk in a bowl until the mixture is uniform and beginning to thicken. 2. Add the oil drop by drop while continuing to whisk. Keep that up until you notice a change in texture of the mixture--it starts to get a little stiff. Usually you see this when about a third of the oil is in there. 3. At that point, you can add the oil in a thin stream, continuing to whisk. If at any point it looks as if the oil isn't being incorporated, stop adding it until your whisking gets it in there. Keep going until all the oil is used. Makes about one cup. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com