homemade-mayonnaise

French chef Michel Roux's new potato salad with anchovy benefits from smoky grilled Scamorza, an Italian cheese you're bound to love.

Celebrated Pittsburgh chef Derek Stevens of Union Standard spreads a mayonnaise on burger buns that'll have you drooling til the cows come home. It's not just any mayonnaise, you see: it's marrownaise, a silky, fatty, meaty substance that transforms regular beef into a rich umami experience. We spoke with him to learn more about this wonderfully savory…

Just a friendly lunch reminder: tomatoes are in full swing. FULL. SWING. And there's no easier homemade condiment on the planet, so get friendly with tomatonaise and enjoy this lovely summer day. This story originally ran on May 30, 2013. -Jess Happy first hot day of the summer! Why am I wearing a cardigan? I…

We're kind of on a mayo kick since we taste-tested two popular ones against a new artisanal competitor. Now we have all this mayo, and we couldn't be happier. Decide for yourself which mayo tastes best — there was a heated debate in-office — and use it on one of these sandwiches or burgers. We'd…

Making homemade sauce sounds sort of labor-intensive. Why make homemade sauce when there is an entire aisle of sauces to buy at the grocery store? But here’s the thing about homemade sauces. They make average things taste better and better things taste the best. Be it ribs, a burger or hand-crafted ranch for dipping your…

You see it on menus, on sandwiches and in-depth on Food Republic. It's aioli, and you know it looks like mayonnaise, but if it were mayo they'd call it mayo. It's delicious, spreadable, dippable and seems like it would make a great homemade ranch dressing. But it's not mayonnaise. So what is the difference between…

Happy first hot day of the summer! Why am I wearing a cardigan? I don't know! How long do air conditioning units last? I think mine's broken, or else the filter is unhappy. But I'm super happy because hot weather, besides making blow-drying one's hair absolutely excruciating and sweaty enough to basically be pointless, means…

If you're going to eat light, make sure it packs tons of flavor so you don't get to the end of your meal wearing a sad face. Miami-based chef and TV personality Ingrid Hoffman's Latin D'Lite is full of recipes with bold vibrant flavors that won't weigh you down. Even burgers... If I'm going to…

Since I've brought you collections of wisdom on the other members of the core condiment family, ketchup and mustard, I thought I'd provide you with 7 new ways to use mayonnaise. Artisanal mayo is on the rise in a big way — I interviewed Elizabeth Valleau of Brooklyn's Empire Mayonnaise boutique and discovered that nearly…

The trendsetting condiment du jour can be found in Brooklyn's Prospect Heights. Is it Branson pickle? Are they finally selling $12 artisan cheese and pickle sandwiches at Prospect Heights Flea? Nope. It's even better. Empire Mayonnaise, created by the masterful team of designer Elizabeth Valleau and chef/TV host Sam Mason (remember Dinner With The Band?)…

With Assistant Editor Jess Kapadia out on vacation this week, we're rerunning some of her best What To Eat: Lunch columns. In my ever-eager quest to master the midday break, I've found that one condiment appears to have an unfair monopoly in the lunch food realm: mayonnaise. I've watched people order it willy-nilly on sandwiches,…

This "descendant" aïoli is not as sunny yellow so I tend to serve it under foods I want to have the added notes of spice from the anchos and salty-olive notes of olives. Make a simple (lightly dressed) tuna salad for canapés and have the Ancho-Olive Aïoli under the salad.

I'm a big proponent of customizing sandwiches. Whether I accomplish this with a cheese I've never tried before (although the world seems to be running out of those), a slice of something crisp and sour that isn't a pickle or by including a spread not usually seen on sandwiches, sandwiches that aren't just bread and…

In my ever-eager quest to master the midday break, I've found that one condiment appears to have an unfair monopoly in the lunch food realm: mayonnaise. I've watched people order it willy-nilly on sandwiches, untempered by mustard's acidic bite. I've seen it drown macaroni and call itself salad. I've heard of people deep-frying it, people…

You may not remember the favorite (and only) lunch of elementary school literary heroine Harriet the Spy, but I do. Reading it to my little cousin last night (much to her dismay; she wanted to watch Spongebob), I re-discovered that Harriet wished for nothing more than white bread, tomato, mayonnaise and to be left to…