Tamar Adler, author of the new book An Everlasting Meal: Cooking with Economy and Grace
, says this ubiquitous condiment "is a food best made at home and almost never
made at home. This has robbed us of something that is both healthy and an absolute joy to eat with gusto." It's simply egg yolks whisked with olive oil, though the addition of salt, Dijon mustard, water, lemon juice and red wine vinegar make it even better.
Get Adler's recipe for homemade Mayonnaise.