Mayo Gets a (Artisanal) Makeover
Artisanal cheese? That’s so 2002. Artisanal beef? Been there, done that. In the fast-paced world of slow-food trendiness, it looks like the next big thing just might be … artisanal mayo.
As Today reports, Brooklyn, N.Y.–based Empire Mayonnaise Co. is an entire emporium devoted to artisanal mayonnaise, mixing flavors such as bacon, white truffle, saffron, walnut and red chili into the timeless emulsion of oil, vinegar, egg yolks and salt.
“The mayonnaise market is just so horrible,” Sam Mason, a chef who creates the blends, tells the news show, adding that the seemingly eternal use-by dates marked on the mayo you find at the grocery store just seem abnormal.
Along with married couple Elizabeth Valleau and Benjamin Palmer, Mason has come up with scads more Empire varieties, including black garlic, lemon olive oil, smoked paprika, lime pickle, wasabi, nori and parmesan, according to Today, with around 20 flavors that are available all the time and another 12 or so seasonal selections.
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