That’s right. I finally made it. After literally years of thinking about it and wondering, I finally made mayo. It was so much easier than I expected, although having an immersion blender is probably the main reason? I have no idea on how to make it without one, so sorry…can’t help you there. I can say that this method has worked for me multiple times.
I know, you were getting worried about me. Over a week of non-dessert posts. You were thinking, where is Aly? What happened to Fudging Ahead?? I don’t want you to be worried anymore. Apparently when you make lots of desserts back to back, you have a backlog of desserts you need to eat before making another one. I wanted to make this chocolate cake as soon as I read about it. Mayonnaise in cake!! I can pretend like I’m cooking vintage-style! And really, it’s a recipe from the Bouchon Bakery cookbook. Of course, they don’t just use the mayo cake in a normal way. No, no, they have to turn it into a Palet d’Or, which is French for “fancy cake with a chocolate glaze”, or at least, that’s the loose translation.
So, feel free to make this fancy. I chose to bring it down to a 1950s housewife style, which is what I think of with a mayo cake. Basically, the mayo replaces any oil or butter and it makes it super fudgy. This is one of the best chocolate cakes I have had. So, Joanna, when you asked for a chocolate cake recipe, I can vouch for this one. Supposedly it works as cupcakes, too, so I want to try that sometime.
Copper River Salmon came to the Seattle area and I think everyone went just a little salmon crazy. I picked some up at the local grocery store for a whopping $22 a pound, having no idea how much it should be. But, it was fresh and wild caught, so I was satisfied. It ended up tasting so good that we had to buy it again. Lo and behold, Costco had it (of course in large form) for $10 a pound! We picked up a pack that had two pieces so we could freeze one. Luckily, we were able to entertain our friend Lisa with the salmon, as well as the mushroom recipe. Because we had so much salmon to make, I wanted to try it with several preparations. Our favorite ended up being the brown sugar one because you could really taste the salmon. The other two were still good, but they would be better served on a more basic salmon.