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ok, I’m kind of a retired mayo snob (i.e. I caved) – when I worked for Belgian companies (25+ years) and was there frequently I would not have American mayo in my fridge – the plain supermarket stuff in Belgium was SO much better! however, not having access to that option today, I set out to make the best chicken salad ever (from the leftover rotisserie chicken that didn’t go in to the new soup). what to do?
SOOO, I made mayo – yup, it’s not that hard and it’s SO good (now what else can I put it on? I feel some aioli in my future!) All it takes is an immersion blender (a fave tool, and my kids got me the super deluxe model in its own suitcase one year). found a recipe that looked about right from what I remembered – on a site “how to feed a loon” – here.
I think the first time I ever made mayo was on a boat in the middle (yes, MIDDLE) of the Atlantic Ocean. what, you say??? yes, years ago, I was invited to participate in a race on a private sailing boat across the Atlantic – I was the galley cook (think about not having internet and having to shop for 2-3 weeks for 6 men in a Spanish speaking grocery store (Grand Canary was our starting point) with 2 men who spoke French. it’s not like I could sent someone to the store for whatever I forgot! but I digress (who, me?) we ran out of mayo and I had to make some – without the blender, just biceps.
anyway, home made creamy, tasty mayo, chicken, celery, parsley, almonds, lemon juice, dijon and salt with some overly ripe avocado and arugula thrown in for good measure. YUM!
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