Hello all.  Welcome to the first BLOG entry of the year!! It has been awhile since the last time I wrote.  My time has been consumed most by work, and my little magic fetish! Speaking of magic, Mr. Vito Lupo and his son Dakota came into the restaurant the other night.  It was good to see you Vito, I hope you come again soon.  For those of you who do not know Vito, Vito is an old friend who happens to be one of the top magicians in the world today.  He now works for Disney as their magic consultant.  WHOA! Congratulations Vito!! You're the man. 

   Now, I thought another recipe was in order.  I've prepared a great recipe for something that isn't really too popular today.  In my opinion, it's one of the greatest culinary inventions of all time.  MAYONNAISE!! 
   Homemade mayonnaise is awesome.  It doesn't taste like the mayo you buy in the store.  Mayo in America in my opinion is weak.  Kewpie Japanese mayo on the other hand is the best.  Tastes kind of like homemade mayo, and that's what we're going to try to make.  A creamy, fluffy, orgasmic mayo.  A must for mayo lovers and a must try for mayo haters.  Haters will become lover after today, hopefully :)

   Now this is fairly an easy process, and doesn't take much to make at all.  Here's what you'll need:

                                   2 large egg yolks
                                   3 tablspn lemon juice
                                   1 tablspn vinegar
                                   1/4 tspn salt
                                   pinch white pepper
                                   1 cup oil

   Not the much, eh? For the oil and vinegar, you can use any kind of oil or vinegar you'd like.  You can you balsalmic vinegar if you like sweet, olive oil for a hearty tasty mayo.  Play around and have fun.

  Now place all the ingredients except for the oil and whisk.  You can use a blender if you're lazy :P, but I'd use a whisk.  Make sure all the ingredients are mixed well.  Make sure all the salt granules are nice whisked into everything else.  Once all the ingredients are mixed well, pour the oil in slowly while whisking, then put oil down and whisk, then repeat til oil is done.  Make sure the oil and the mixture are whisked well.  There shouldn't be any oil spots visable.  Repeat this with the rest of the oil.  Remember, pour the oil in slowly while whisking the mixture.  Whisk it til the mixture starts to get thick.  If you keep whisking it will become thicker.  If you like thick mayo, the more oil you add the thicker so....
   That's it, refridgerate and it'll last you a while.  You can alway use a blender.  It's easier and faster, I just think that it's a pain in the butt to get the mayo out of the blender after it's done! Whatever floats your boat, this is a great basic recipe.  Have fun!!

   Note:   Do not be alarmed with using and consuming raw egg yolk.  I read on the internet that in the presence of acid, all salmonila bacteria is killed.  So don't worry!! Thanks for reading and I hope you enjoy.  See you next time!!