Mayo Gets a (Artisanal) Makeover
1 Comment | Written on April 26, 2012 at 1:00 pm, by Lesley Kennedy
Empire Mayonnaise Co.
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.
Prices for the fancy mayos, available online at empiremayo.com, run from $6 to $8 for a 4-oz. jar, $12 for six 1-oz. mini jars or $18 for a selection of three jars.
We totally want the Paris Mix — “A three pack of our Frenchiest flavors: Walnut, Vadouvan, Saffron.” Sounds like the perfect accompaniment to our own homemade…er, “artisanal” hand-cut French fries.
What’s weird, wacky and new in the world of food? Check out the latest food news!
Categories:
Food News | Tags: French Fried Potatoes, Lunch, Lunch Sandwiches, Quick and Easy, Salad Dressings
1 Comment | Post Your Comment
One Response to “Mayo Gets a (Artisanal) Makeover”
This sounds good. I love mayo, especially on my fries, so something like this is very interesting. I’m kind of surprised they didn’t call it an aioli since that’s what it sounds like.