Growing up in the Geulasse household, mayo was an all purpose staple. Our mother would clean, cook, cleanse- you name it- with her trusty jar of mayonnaise. She would even travel with a baggie of it for emergencies! By the time my sister, Primrose, and I were old enough to walk, mayo had become an integral part of our life.
So in celebration of the greatest holiday of all (that’s Cinco de Mayo), Primrose and I felt it would be a good idea to spend the next week sharing our top five favorite uses for mayo. Tune in each day to see our new posts!
The Frothy Margarita
Take your drink to the next level with this protein packed margarita. The addition of egg in this recipes acts as the perfect base to smooth out even the cheapest of tequilas- and what’s not to love about the creamy foam that results from the agitation of ingredients??
What you’ll need:
1 oz Tequila
1 half of a lime (plus more to taste)
1 tablespoon olive oil
A martini shaker
A glass rimmed with salt
Start by adding the tequila and oil to a clean martini shaker. I like to do the tequila first, as it gives the oil a solid base to rest on and actually removes some of the acridness you normally find in cheaper tequila.
Next separate your yolk from the white. Using your hand, break the yolk up into the shaker to ensure an even distribution.
Finally, squeeze approximately 1 half of a lime into the mix (or more if you desire).
Add ice and shake for approximately two minutes.
Pour your now delectable frothy margarita into a fancy glass (salt rim optional) and enjoy!
Author’s note: You can make this recipe for a group of 8-10 by using 1 handle of tequila, 17 egg yolks, 3 limes and 25 table spoons of olive oil. In place of a martini shaker I use egg beaters set on high for ten minutes to get the right consistency.