A note about homemade mayonnaise: it’s easy, and it took me twenty-five years of mayo adoration to discover I’d never buy a jar of it again.
By Jacqui Gabel
The arm you whisk with will pinch a little at the crook of your elbow, but if you keep your eyes on the prize, a gorgeous whip of pale yellow mayonnaise will develop sooner than you can say wheresthefuckinghellmans.Print
Jacqui Gabel hails from Minnesota and lives in Seoul. Her motivation to travel stems from a yearning to learn through food, and she is particularly interested in what people eat for breakfast. Jacqui has waitressed, taught kindergarten, designed pantyhose, and sold wine and costume jewelry. Once a week, she visits her friend Hye Rae's Seoul kitchen, and they show each other a thing or two of what they know. If the recipe is Korean, she learned it from Hye Rae. Jacqui loves to cook and feed, and she writes about travel, food, and identity on her blog.