epicureantease

Oil, egg yolks & vinegar. Three ingredients that when used independently (and in pairs), I have no aversion to. But when the three are mixed together to make the widely used condiment,  Mayonnaise… all bets are off!

OK, “all” may be a strong word.  How bout, most bets are off.  I love steamed artichokes with mayo (preferably with lemon, garlic & fresh herbs mixed in!) and I use mayo, sparingly when making potato salad, macaroni salad, deviled eggs, tuna or chicken salad. And it was brought to my attention that aioli spreads are usually Mayo based. I can handle that.  But the thought of much more, and the knowledge of those who can eat it off a spoon..  yes, I know there are quite a few of you out there..  Let’s just say, I think I just threw up a lil’.

Did you know on average, Mayo is approximately 700 calories per 100 grams?  Now being the “live to eat” type, I’ll pass on the Mayo for another piece of cheese, please! Shoot, I’ll pass on the Mayo even if cheese isn’t an option. I am the queen of dry sandwiches. I’m not a calorie counter, but I sure as hell am not a calorie waster. 😉

For those Mayo diehards out there, this recipe is for you –

Chocolate MAYONNAISE Cake

2 cups flour
1 cup sugar
1/2 cup cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup real MAYONNAISE (not salad dressing)
1 teaspoon vanilla
1 cup cold water

Preheat oven to 350

In a mixing bowl, sift together flour, sugar, cocoa, baking soda and salt.  Add vanilla, MAYONNAISE and water. Beat until smooth.

Pour batter into a greased and floured 13×9-inch pan.

Bake until a toothpick inserted in center of cake comes out clean (about 30-35 minutes).

Don’t forget to lick the spoon!!! 😉

Mayonnaise