mayonnaise

As a California girl by way of New England, I had yet to taste the wonder-inducing substance that is pimento cheese till a few weeks prior. Let's just say that since that first sharp, creamy, and all-around mind-bogglingly delicious bite, I've been making up for lost time and then some. Luckily, I live with a Southern lady who shares a passion for all things culinary related, and — as luck would have it — comes from a family that's involved in the restaurant and catering business. So, when I decided to re-create this revelatory retro treat I knew exactly who to turn to.

Tangy, twangy, sharp but smooth, and studded with chunks of sweet pimento peppers, this classic, no-frills recipe comes courtesy of my roommate's stepmother — who happens to own a catering business — and is pretty darn perfect. If you've yet to become acquainted with this Southern luncheon staple, there's no time like the present — whip up an addictive batch today.

Watermelon and feta, radishes and butter, mangoes with chili and lime: along the way, I've discovered that certain elemental combinations seem to sing perfectly in tune with balmy weather. Here's another one I'd like to add to the list: tomatoes, mayonnaise, and toast.

The TMT follows a simple equation: crunchy toast plus creamy white sauce plus sweet and acidic tomato equals euphoria. I'm not a huge mayonnaise fanatic, but in this open-faced treat, it adds an element of Southern comfort, while also playing to a certain sense of nostalgia.

Any of the components can be played around with; sub in cherry tomatoes or even fried green slices. Or reach for a garlicky aioli — if you're a true mayo hater, olive oil works nicely, too. Rye bread, sourdough bread, and wheat bread all stand up nicely, but avoid choosing a bread that's too crusty. My favorite combo: giant red brandywines, whole wheat bread, and a generous slather of Hellman's mayo. What's yours?

Yesterday, news that pastry chef and Dinner With the Band host Sam Mason is opening a mayonnaise shop spread faster than a dollop of Hellmann's on white bread.

The chef's shop, Empire Mayonnaise Co., will open in Prospect Heights in Brooklyn this November, and it will be dedicated solely to high-end aioli and mayonnaise. He plans to serve roughly 40 different types of the condiment, ranging from coffee to foie gras and mushroom.

Specialization in a singular craft is something that's flourished these days; we've seen stores that sell everything from just pickles to just hot sauce. What is newly fascinating here is seeing such a big name focus on such a specific condiment — although given mayo's ability to make burgers, fries, salads, and sandwiches transcendent, it sort of does make sense. Tell me your thoughts: does mayonnaise have the potential to be the next big food trend?

Source: Flickr User jules:stonesoup

Once you've learned how to make homemade mayonnaise, it's fun to get creative and make different mayonnaise flavors. My favorite, shown here, is basil-garlic mayo. It's a creamy, tangy, and fragrant spread that's delicious slathered on sandwiches or served as a dip alongside grilled vegetables like artichokes and zucchini. It's easy to put together: simply whisk the mayo with the herbs and seasonings of your choice. The addition of citrus goes a long way, as do other condiments like hot sauce or horseradish. All you need to know are the basic proportions; to find out what they are, keep reading.

When I first started cooking, I thought homemade mayonnaise was incredibly intimidating. The traditional method, which involves whisking oil drop by drop into egg yolks, sounds like an arm ache waiting to happen!

Luckily, modern technology allows home cooks to enjoy the luxury of creamy and rich mayonnaise without working up a sweat. If you have a food processor or immersion blender, mayonnaise takes only a feel minutes to put together.

The resulting condiment is unlike any jarred mayo; it's thick, but light and perfect for making dips or spreading on sandwiches. In the end, I've realized it's quite easy to make homemade mayonnaise! Want to give it a try? Here's the recipe.

I'm hosting a bridal shower in a little over a week! Now that the invitations are out of the way, it's time to think about the menu. The party is at 1 p.m. on a Saturday, so I'm thinking a light spread of lunchy appetizers. I'll put together a cheese plate with fresh figs and apricots, crackers, honey, nuts, and tapenade. From there, I'll throw in some homemade dishes that can be eaten out of hand. Shrimp with spicy mayonnaise is delicious and can be made in advance. Mini frittatas packed with veggies are bite-sized and addictive. A simple tomato and goat cheese tart rounds out the female-friendly menu. Want to see the recipes? Please read more.

If you're looking for a simple but versatile vegetarian recipe, stop your searching! This roasted vegetable wrap recipe is quick, uncomplicated, and totally adaptable.

All you do is roast some veggies, layer 'em in a wrap, fold, and voilà, dinner is done. Use whatever vegetables you prefer and if you dislike mayonnaise, skip the garlic mayo step.

For additional flavor and heft, consider adding in cheese, fresh herbs, or beans. Learn the method that you'll use over and over again after the break.