The mayonnaise season is upon us
My life is ruled by this question: What can I put mayonnaise on today? Of course mayo isn't in the forefront of my thoughts every single minute, but it is my subconscious reason for approaching the refrigerator when most people open its door for, say, deli turkey, eggs, bacon, cheese for a quesadilla, salami, arugula, leftover meat loaf, or a pickle - all of which, in my world, go splendidly with a cold emulsification of egg yolks, oil and a little acid such as lemon juice - a.k.a. mayonnaise.
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