When did Eating Homemade Mayo become a Luxury?
I don't really use mayonnaise these days yet I can remember my mother always making it fresh.
I continued the tradition for a while.
Call me a traditionalist or a food conservative if you like but I am not crazy about buying a jar of the stuff.
You will not find me buying any salad dressing either (not for myself at least).
All I need for my vinaigrette is olive oil, red wine vinegar and preferably (to my taste) whole grain mustard.
OK, I am digressing here. I was reading At Berkeley Bowl, the nuts are off the shelf (LA Times, September 22) an entertaining piece on this food emporium which they might as well call the Berkeley Brawl from the sound of it when I decided to segue to the Food section of the paper...
Adventures in Mayo continue on Serge the Concierge