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Gazpacho, Eating in the Heat — 1 Comment

  1. I made mayo from scratch and got it right for the first time last night when I made the dinner part for 6 Shrimp Mary Rose. I could never get it into an emulsion before. I can’t stand soy mayonaisse, and that’s all that’s available in the U.S. anymore. I thought it was probably more like what you’d get in Spain anyhow to be making it with olive oil. Now that I have it figured out, I will be making it all the time.