For this particular workshop cookery, you will learn how to make your own mayonnaise. It is very simple, tasty, and you can alter it as you like!  We will be making “Grown-Up Grilled Cheese” to steal a line from RR. (Yesterday it was the rerun where she makes “grown up chicken fingers.”

Anyway. So instead of just mayo (’cause that’s boring and you can get it in the store!) we’ll make Roasted Garlic Mayo. However, mayo is simply the emulsion of egg yolk with oil. That kind of explains so much doesn’t it? You’re emulsifying a fatty protein thing with a fat, no more.  I promise, the results are more appetizing than that!

(Also, if you’re super duper anal about the whole egg-yolk thing, you can get pasteurized egg yolk. But don’t be!)

So, first, roast two heads of garlic. We’ve done this before. Just lop their ickle ‘eads off and stick them in the oven at 350-400 degrees until the house smells insanely good/they are quite brown. Then, squeeze out every last bit of garlicky goodness into your blender.

Now, I personally like to add the egg white to my mayonnaise as well. This means that it becomes paler, and it also is considerably more airy, and feels a bit less heavy in your mouth. In short: You don’t have to, lots of people prefer that you don’t, but I like it that way. Also it’s whiter in color, so you might be more capable of convincing picky friends that homemade mayo won’t kill you.

So I added 2 eggs. Hoorah! I also added at this juncture my other flavors, namely some salt, some pepper, and 1.5-2 tablespoons of lemon juice, for tang.

Blend this until smooth. Now, get out your vegetable oil or olive oil, whichever you prefer (I would use the most flavorless oil I have in the house, so it depends on what grade olive oil you’re talking about) and sloooowly start drizzling. Stop when it looks like mayonnaise. It will likely take a cup.

Now, slice off two slices of a nice, crusty bread. Spread each piece with butter on one side, delicious mayo on the other. Put a thick layer of medium-cheddar slices (a nice compromise between flavor and melty-ness) on one of the mayo sides. Sandwich, and fry until the cheese has melted.

Enjoy. Save the rest of the mayo in an airtight container. It’ll last a week. (A week’s worth of amazing sandwiches…)

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