Mayo

Mayo

By
From
Deep South
Makes
560 ml
Photographer
Andy Sewell

Mayonnaise is important in Southern cuisine. I’ve seen it employed in ways that would seem unnatural to many chefs outside the region. Used as a binder in a tomato pie, a substitute for butter in whipped potatoes, or smeared on white bread to be fried for a sandwich, it was an important source of ingenuity in the post- War Southern kitchen. It also acts as the base for several Creole sauces, and a tomato sandwich just wouldn’t be the same without it.

Ingredients

Quantity Ingredient
4 egg yolks
30g dijon mustard
1/2 teaspoon sea salt
5 tablespoons tarragon vinega
450ml neutral oil, such as vegetable or grapeseed

Method

  1. Put the egg yolks, Dijon mustard, salt and half the tarragon vinegar in a bowl and whisk with a balloon whisk until the mixture thickens and lightens in colour. Slowly whisk in the oil until emulsified. Adjust the season with the remaining vinegar, adding more or less according to your taste.
Tags:
American
Southern cooking
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