Artichoke?

[Catrin]

+1 to the room temp. Let them sit together at least 30 min.

And +1 to the oil. I use super cheap whatever "olive oil" is on sale. I save the extra virgin stuff for salads

I didn't do the room temperature as it was too late by the time I saw your note, but the end result wasn't bad for my first result and will serve the purpose. I only made one cup. I found a huge bottle of extra virgin at Trader Joe's yesterday for $5 so I grabbed it - next time I will pick up the "regular" olive oil as well so I will have both.

The experiment worked - the artichoke was tasty - odd - but tasty I think making the mayo from scratch helped me from eating too much of it since I KNEW just how much oil was in it

[malkin]

For mayo I use a small amount of good olive oil and use something lighter for the majority of it. I don't wait for the egg to warm to room temp, but I do rinse the eggs out of respect for the bacteria that I will not name.

If we have fresh mustard I use that.

I have tried substituting when I didn't have lemon, but it has always been unsatisfactory.

Fresh mayo rocks!

[Owlie]

Now I want an artichoke.

[Pedal Wench]

I like it just steamed or microwaved, with nothing added. Seems like the flavor is too delicate to cover with anything else.