I have always had a very unhealthy relationship with mayonnaise. I don’t even consider it a condiment — I consider it an ingredient. Mayo pops up on all of our menus, from the lime mayo on our fish taco at Empellón Taqueria to these chorizo-wrapped Scotch eggs (as a dip) for the tasting table at Empellón Cocina. I had always been a Hellmann’s person (Best Foods, if you’re a West Coaster), but recently one of my chefs who is from the South bought me a jar of mayonnaise to try, and it was Duke’s. I have now been officially converted for a host of reasons.
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