Here’s a post that I never thought that I would write. Mayonnaise. The name alone used to send shivers up my spine, and now? Now the shivers stop at my waist.

Several years ago, I decided that I had had enough of my food taboos. I had never been an overly picky eater, but there were certain foods that were off limits: raw tomatoes (cooked were fine), nuts (especially walnuts), lamb (too gamey) to name a few. Frankly, it was exhausting. Systematically, I began to force myself to eat all of the foods that I once detested. Before long, the foods that I once reviled, I loved. It really was as easy as that. I believe that disliking certain foods is simply a matter of ones palate being unfamiliar with those flavors. Once I had eaten enough ripe, juicy tomatoes, I began to appreciate the grassy flavor, and detected the sweet taste. I began to see what all of the fuss was about.

Now I sprinkle nuts (yes, even walnuts) in salads, and bake with them to abandon. I love a good lamb shank, and will gnaw on a chop with the best of them, summertime tomatoes sprinkled with sea salt– bring it on! But the one food that still remained a taboo was mayonnaise.  During my months of desensitizing, each time I would dip my knife in a glob of mayo, poised to slather it on a sandwich, I would literally gag. So I let pass, and thought I’m a Jew, I’m not even supposed to like mayonnaise.

But, I know,  that’s a cop out.

I know that homemade mayo is far superior to the mass produced, straight from the supermarket shelf sort. (Really, isn’t that the case with most foods?) I had also read that mayo can be made in a snap with an immersion blender. I also had made a batch of arugula pesto (with walnuts!), so I could add a bit of pesto to my mayo, making a haute version of the condiment. Baby steps, you see.

Mixing the mayo up with an immersion blender was impossibly easy. One second you have oil in a bowl, the next second– mayo. I combined a bunch of recipes for mayo/aioli including all of the elements I liked– Dijon mustard, anchovy, lots of lemon juice, and of course, a few tablespoons of pesto.

I have to say, it was very good. So good, in fact, I had it on a chicken salad sandwich. I can not believe I jut wrote that! Yes, poached chicken, hard-cooked egg, and pesto mayonnaise. Maybe I’m growing up after all.

Arugula Pesto Mayonnaise

1 egg yolk
salt
1/2 teaspoon Dijon mustard
1 small clove garlic, minced
1 anchovy fillet, minced
juice of 1 lemon
1/3 cup vegetable or canola oil
3 tablespoon olive oil
2 tablespoons arugula or basil pesto (or to your liking)

With an immersion blender in a small bowl, pulse the egg yolk, salt, mustard, garlic, anchovy, and lemon juice until combined. Mixture will not be smooth at this point. Combine the oils. Add about half of the oil mixture into the bowl, and blend until beginning to emulsify. Slowly add the rest of the oil, and process until thick and opaque. Fold in the pesto. If mayo is too thick, add water, one teaspoon at a time. Thin it to your liking. Taste for seasoning, and serve. Mayo will remain fresh, covered in the fridge, for about one week.