And there isn't any comparison between homemade mayo made with yard eggs and the store-bought canola/chemical emulsion.
/johnny
I make everything from scratch, too, being a cook. It’s GOOD to have a live-in chef. ;)
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Oh yeah. I went to culinary school specifically to make it easier for me to cook for MrR. It came in handy when I was in grad school, because I could do catering on the side, and I was one of the class stars, but the real reason was to become more efficient in the kitchen and in making things from scratch.
My father was real Le Cordon Bleu (Paris) and a fairly well known resort chef, my mother’s grandfather was a cook with Barnum & Bailey Circus. circus before opening his own restaurant, so cooking runs in the family (both sides).
We joke that MrR is my built-in sous chef.