Food & Drink

Go Beyond the BLT with Empire Mayonnaise

Small-Batch Mayo from Local Eggs

empire mayo!

One look in our fridge’s condiment drawer proves Gilmore Girls wasn’t the only thing to expire in 2007.

Make room for Empire Mayo, chef Sam Mason (Tailor, WD-50) and partner Elizabeth Valleau’s just-launched, small-batch mayonnaise made from local eggs. Follow the duo’s tips below, and you’ll be scraping bottom well before the three-week throw-out date.

Toss diced chicken, oranges, and cucumbers with caraway for a mean Hungarian picnic salad; add a delicate, summery note to steamed asparagus with yellow pepper. Lobster clubs get a fresh citrus boost with spicy yuzu kosho.

Whip smoked paprika into hard-boiled egg yolks and pipe into halved whites for deviled eggs with a twist. In lieu of hollandaise, heap a spoonful of sweetly complex black garlic over poached eggs or simply melt it atop steak.

Anything less delicious would be a waste.

Available on Sundays (10 a.m.-5 p.m.) at the Brooklyn Flea, 27 North 6th Street, at Kent Avenue, Williamsburg (brooklynflea.com), $5-$10. For more information, go to empiremayo.com.

Photo: Courtesy of Empire Mayo

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27 N 6th St
@ Kent Ave
Brooklyn, NY 11211