[majorvices]

The only way to get food poisoning from mayo is if you add it to chicken to make chicken salad. believe it or not Mayo is very stable. You don't even need to refrigerate it (though it retains its flavor better if you do).

[phillamb168]

Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

[tschmidlin]

And I commend you for not putting miracle-whip on the sandwich.

This is like commending someone for not taking a dump in the bidet.

Although I find mayo to be equally gross.

Tom what do you put on a BLT then? Mustard?

If available, I'll have avocado.  If it's not available, dry is fine with me.

I can't see how you could eat and enjoy a BLT without mayo .... unless you're some kind of wacko.  

Yes, and?

[punatic]

Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?   

What you describe is the Miller Lite of mayonaise   

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

[phillamb168]

Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?    

What you describe is the Miller Lite of mayonaise  

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

Easy Trigger - If we're getting semantic, aioli is only ever mayo + garlic. Start adding stuff and it becomes flavored mayo.

Relevant post because correcting punatic on cooking techniques is a small joy.  

Edit: my father-in-law makes the egg + oil recipe all the time, unless guests are coming over, in which case he adds in tarragon and chives and lemon juice. In France, the BLTs are so amazing, masking the flavors with overly poofy mayo only lessons the supreme quality of the other ingredients. The bread is baked by a 100-year-old artisan baker whose only oven is a wood-fired model from gallic times, using flour grown in fields where wrens and magpies soar over the heads of frolicking wild boar. The lettuce comes from a monastery, grown by monks who must adhere to strict AOC lettuce guidelines. The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap. So of course, the mayo contains only egg and oil, and perhaps some salt. Anything else would be doing a gross injustice to nos compatriotes.

[majorvices]

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

To each his own, but sometimes the simple original is the best. A BLT is comfort food through and through. Doesn't need dressed up with anything. In my humble opinion, that is.

That said, I can appreciate the simple joy of homemade mayo - only some of us don't have the time to bask in 80 degree breezy sunshine and drink coconut milk all day and sit around making homemade mayo whenever the hell we want to. 

[jeffy]

Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?    

What you describe is the Miller Lite of mayonaise  

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

Easy Trigger - If we're getting semantic, aioli is only ever mayo + garlic. Start adding stuff and it becomes flavored mayo.

Relevant post because correcting punatic on cooking techniques is a small joy.  

Edit: my father-in-law makes the egg + oil recipe all the time, unless guests are coming over, in which case he adds in tarragon and chives and lemon juice. In France, the BLTs are so amazing, masking the flavors with overly poofy mayo only lessons the supreme quality of the other ingredients. The bread is baked by a 100-year-old artisan baker whose only oven is a wood-fired model from gallic times, using flour grown in fields where wrens and magpies soar over the heads of frolicking wild boar. The lettuce comes from a monastery, grown by monks who must adhere to strict AOC lettuce guidelines. The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap. So of course, the mayo contains only egg and oil, and perhaps some salt. Anything else would be doing a gross injustice to nos compatriotes.

Wow!  You should be writing menus for expensive restaurants.

[phillamb168]

Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?    

What you describe is the Miller Lite of mayonaise  

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

Easy Trigger - If we're getting semantic, aioli is only ever mayo + garlic. Start adding stuff and it becomes flavored mayo.

Relevant post because correcting punatic on cooking techniques is a small joy.  

Edit: my father-in-law makes the egg + oil recipe all the time, unless guests are coming over, in which case he adds in tarragon and chives and lemon juice. In France, the BLTs are so amazing, masking the flavors with overly poofy mayo only lessons the supreme quality of the other ingredients. The bread is baked by a 100-year-old artisan baker whose only oven is a wood-fired model from gallic times, using flour grown in fields where wrens and magpies soar over the heads of frolicking wild boar. The lettuce comes from a monastery, grown by monks who must adhere to strict AOC lettuce guidelines. The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap. So of course, the mayo contains only egg and oil, and perhaps some salt. Anything else would be doing a gross injustice to nos compatriotes.

Wow!  You should be writing menus for expensive restaurants.

I would, only all the restaurant menu writing jobs are taken by alcoholic poets wearing either a beret or a trenchcoat. It's the French AOC for menu writers, you see.

[bo]

I like Hellmann's.

[nicneufeld]

I don't even go for BLTs in the first place...if I want a fresh tasting sandwich its vinegar and oil, lettuce, peppers, tomatoes, pickles, olives, and some sort of cured salami of sorts, and I'm good!

However my wife has a penchant for BLTs and has recently changed to preferring ranch dressing instead of mayonnaise.  But if you really like mayonnaise (you strange, strange people, you) I can see keeping it simple...BLTs are extremely simple and the more flavor you add the more it obscures the basic ingredients.

[pinnah]

I just picked a garden tomato that was still warm from the sun, sliced it thick

mmm, another simple pleasure in my book is a really sharp knife in the kitchen.

The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap.

 , Awesomeness.

[denny]

Today is the 34th anniversary of the day I met my wife....that's a large joy!  (No, not her!)

[dbeechum]

I like Hellmann's.

My stroe bought mayo of choice.

Although I must admit, it threw me for a loop when I first moved to the west coast and there was no Hellmann's. Then I did my research and started buying Best Foods.

[morticaixavier]

I like Hellmann's.

My stroe bought mayo of choice.

Although I must admit, it threw me for a loop when I first moved to the west coast and there was no Hellmann's. Then I did my research and started buying Best Foods.

Tom robbins has a gleeful homage to best foods/hellmans in one of his short story collections wild ducks flying backwards i believe.

[bo]

I tried to make my own once but it was very runny and from a flavor standpoint, the Hellmann's every bit as good.