the flying geeks

This is how you make mayonnaise:

First you pick the mayonnaise flowers and put the flowers in a mayonnaise jar. Then you put it in the frigerator for fifteen hours. Then you take it out and warm it up and stir it.

Then you have mayonnaise!

-Cassidy

Update:
I realized I could include some kind of real recipe here. So here’s a recipe for classic Aioli, which is basically a strongly flavored garlic mayonnaise. I got this out of one of my old Sunset magazines. I’ll try to find a link to it online, too.

Classic Aioli

Notes: If you’re concerned about salmonella or bacteria in raw eggs, use pasteurized whole eggs (available through some grocery stores). Or make our egg-safe Quick Aioli (at the bottom), which is based on purchased mayonnaise. If using a pungent, peppery extra-virgin olive oil, start with 1/3 to 1/2 cup, then add a milder oil to make 1 cup total. You can store the aioli airtight in the refrigerator up to 1 week.

PREP TIME: About 10 minutes.

• 1 large egg
• 2 tablespoons lemon juice
• 4 to 6 cloves garlic, peeled
• About 1/4 teaspoon salt
• 1 cup olive oil

1. In a blender or food processor, whirl egg, lemon juice, garlic to taste, and 1/4 teaspoon salt until well blended.

2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, and salt until smooth. Makes about 1 cup.

Makes about 1 cup (serving size: 1 tablespoon).

Source: Sunset Magazine, March 2005