A discussion of the dichotomy of prepping and hospitality and the importance of balance. Hack of the Week: Making Mayonnaise Ingredients 1 large egg, at room temperature 1 cup neutral-flavored oil (light olive, avocado, or grapeseed) 1 tbsp lemon juice or vinegar 1 tsp salt 1/2 tsp dry mustard Instructions Combine ingredients. Add the egg, lemon juice or vinegar, salt, and dry mustard to a jar that is just wide enough for your immersion blender. Add the oil. Pour the cup of oil over the other ingredients and let it settle for a minute. Start blending. Place the head of the immersion blender firmly at the bottom of the jar. Turn it on and hold it completely still for about 30 seconds, or until a white, creamy base begins to form. Emulsify. Slowly begin to tilt and lift the blender, moving it gently toward the surface to incorporate the remaining oil. The mayonnaise will thicken and fully emulsify as you blend. Adjust seasoning. Once blended, taste and add more salt, lemon juice, or mustard if needed.
