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Moments before the final construction of his BLT–a son discovers the mayonnaise is deaded (but the jar still lives in the fridge, coated enough to deceive it’s actually full–a specialty in our house). So–he makes the mayonnaise. Two egg yolks, some lemon juice, salt whipped together as a slow stream of oils drizzles in (more than you think) to emulsify into mayonnaise.

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  • Gigi June 8, 2010 at 9:15 am

    really excited to hear about new Hallmark show in the fall – even this little post about the mayo (epic fail to delicious success!) is why I'm looking forward to it! Hearing more of your viewpoint without having to fit into the structure of another show will be a real treat although hope we will still get to see you on those too!!!

  • Lauriek June 10, 2010 at 4:24 pm

    A trick I learned working summers during college in the kitchen of a restaurant in the 1000 Islands, NY: If you are making mayo or creamy dressing in a food processor, put all the ingredients except the oil in the bowl and turn on–then put the oil in the push-tube-cap thingy (technical term?) if it has a hole, or in a paper or plastic cup with a small hole cut in the bottom that is wedged into the top of the running processor, so it will drizzle slowly into the processor. This is a god send when you have to make quarts of the stuff and fill lunch orders at the same time (or have to make the rest of the meal for mad hungry boys!)

  • LUCINDA SCALA QUINN June 21, 2010 at 1:32 am

    G&L;:Great t hear from you and I'll pass the processor tip on to the boy.Best,LSQ

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