Alibini mayo

Stumbled across this recipe while looking up something on Albini for a Staple mag article on Die!Die!Die! due to come out in the next issue. Turns out the man has a lot to say about food, the cheffing abilities of US underground rock figures, and is typically acerbic, informed and entertaining on the subject.

Anyone who’s tried it will know how difficult but potentially rewarding it is to try and make mayo at home, but I hope this inspires a few brave souls to try. Do it right, and you’ll never go back to Eta.

Here is a recipe anyone can use to make a wonderful Sauce Mayonnaise:

Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce. Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.) Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns. Taste If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste). Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don’t add the acid at the beginning, as this can prevent the eggs from emulsifying.

Albini may be a freak but he don’t f*ck around when it comes to quality and he knows how to get the basics right. Trust the man. Mayo is art.

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