How to Deal With a Lack of Mayo
I heard terrible news this morning. Apparently, there is now something of a shortage of mayonnaise, and there are no cans on the shelves of many stores across the country. Fortunately, there are many ways to make your own mayonnaise, and I took the liberty of collecting them for you.
If you are a duke’s camp
It tastes almost the same as real, but I prefer the smoother and lighter texture of raw eggs. Commercial mayonnaise uses pasteurized eggs, which increase shelf life and generally produce a thicker end product with greater hesitation. If you need that hesitation – or you’re worried about Salmonella – you can fully pasteurize the eggs at home , although I can’t say I ever worried.
If you don’t have an electric mixer
Since hand beating is a much slower process, especially if you need to take breaks to rest your wrist, patience is key to making sure the mayonnaise doesn’t break, but using whole eggs and Dijon mustard can make things a little less painful.
If you want to pamper yourself with duck fat
Duck fat mayonnaise has a smoky, slightly meaty, umami-rich flavor that makes me dream of simple tomato sandwiches and piles of potato salad. I wouldn’t hate it as a base for a creamy salad dressing . (Though I don’t think I’ll be using it in a cake ; simple stuff works best there.)
If you want something dirty
Cheese mayonnaise is exactly what it looks like – cheese mayonnaise. Created by chef Chris Kronner for his extremely extravagant Kronnerburger (it comes with bone marrow), the cheese sauce was designed to complement the Cronner dry-aging patty rather than darken it. It also keeps everything nice and creamy; mayonnaise does not freeze like a slice of cheddar.
If you just made a bunch of bacon
This is truly one of the best ways to use up bacon fat.