Really? The New Bacon?
Not just for tuna salad anymore, this humble condiment is having a moment in the culinary spotlight. Mayonnaise, normally relegated to sandwiches and potato salad, might just be the new bacon as far as food trends go. Its campy, lowbrow, a little white trash, but delicious on a seemingly inexhaustible number of foods. Notice the similarities? Mayo and bacon all comprise parts of the larger culinary trend of upscale-lowbrow food items. Our taste for better ingredients and quality may have changed, but our cravings for the nostalgic foods we grew up with remains intact. Amidst molecular gastronomy and other deceptive foods that look one way and taste another, people want some familiarity, but their palates have been elevated. Hence gourmet mayo, heritage slab bacon, truffle mac & cheese, and foie gras burgers.
Where To Find It:
Enter Empire Mayonnaise Co. – the Brooklyn based storefront that sells one thing and one thing only: mayonnaise. They sell upwards of 850 jars of the stuff each week, at $6 a pop, no less. Founded in 2011 by Sam Mason (formerly of NYC’s WD-50), Empire Mayo sets itself apart through quality. They use non-GMO oil and organic, pasture raised eggs, and local, seasonal flavors in their specialty varieties. Each jar is produced by hand, and sold either in their small Brooklyn shop, online, or through one of their retail distributors, including Dean and DeLuca, West Elm, Smorgasburg. It’s also served up at several local NYC hotels. People can scoff and satirize Empire Mayo all they want, but they sure can’t argue with their sales achievements. You can laugh, but people are snapping this stuff up.
For the full article, including recipes for your own gourmet mayo and tips to use it in fresh new ways, view the page here on Devil Gourmet.