My arms are sore. Seriously. My upper back is feeling the burn, too. I didn't lift any weights yesterday or go to the gym and use those upper body machines. I did something far more interesting. I made mayonnaise.
I'm sure you're thinking, Why didn't you use the food processor? In this day and age, who whisks egg yolks and oil for forty-five minutes? Who doesn't take advantage of technology? Me, apparently. Partly because I'm "old-school." Partly because both my food pro and my blender had pieces that needed washing. But mostly because, if I was going to make mayonnaise, I wanted to do it right. I was using the recipe from Mastering the Art of French Cooking. I wanted to do it Julia's way.
Did you know that the average American large egg yolk can hold up to 3/4 cup of oil in the mayonnaise making process? I guess you do now. I learned that from Julia as I thoroughly read the recipe and instructions before cracking my egg yolks into the bowl (well--almost thoroughly--it turned out there were a few more instructions on the next page, but they were sort of "just in case"). For three egg yolks, you want a minimum of 1 1/4 cups oil. I don't think I got that much in. My measuring cup was dirty, too, and I was using a bottle with a small pour spout so I could get that drip-by-drip pour that you need in the first phases of mayonnaise. That side of my body, the one holding the oil bottle, is actually more sore than my whisking arm. I did about half the bottle. My mayo was fairly thick but not even close to grocery store thick. But you know what? I was okay with that. And it was still delicious.
Have you ever spread mayo on bread with pepper and had that as a snack unto itself? I don't think it would occur to me with grocery store mayo, and I'm not sure how much I'd like it, but with my homemade mayo, it was divine. Dangerously so. I could have eaten mayo all night and had a stomachache all day.