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Making Mayonnaise at Home

Fine Cooking Issue 59
Photo: Scott Phillips
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We tested two versions of the Roasted Chicken Salad with Fennel & Black Olives, one made with store-bought mayonnaise and the other with homemade. The store-bought version was fine, but we greatly preferred the homemade version. Mayonnaise made entirely with extra-virgin olive oil is strongly flavored, but it holds up to the bold flavors in the chicken salad. If you’re making this mayonnaise to go with other, less flavorful foods, use regular olive oil, a neutral vegetable oil, or a combination.


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