Interesting variation. In culinary school we used egg whites and white pepper. Gotta remember that 4 hour shelf life the health department suggests as well
If you have a cuisinart, or similar processor, this is so easy.... With all the commercial mayos on the market these days, it's funny to recall that mayonnaise was once one of the fanciest french sauces you could put on things, so a 'lobster mayonnaise' (ie, salad) was a really expensive dish because of the sauce, not the lobster!
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With all the commercial mayos on the market these days, it's funny to recall that mayonnaise was once one of the fanciest french sauces you could put on things, so a 'lobster mayonnaise' (ie, salad) was a really expensive dish because of the sauce, not the lobster!
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