Butter is my favorite fat. I’ve tasted duck fat, extra virgin olive oil (I love the powerfully flavored varieties as a finishing touch on salad), coconut oil, organic red palm oil, and assorted others. (Sadly, I have yet to get my hands on lard.) But butter (I go for butter from pastured cows and sometimes the cultured butter) is just so…delicious. I also have a deep fondness for butterfat-rich heavy cream. I’m cool with ghee as a stable cooking fat, but something about the tasty milk solids just makes butter more satisfying to me. I love how it froths in the frying pan before settling down so you can scramble an egg. Was ever a fat made so perfect for frying eggs?
That said, I think tonight I might try my hand at homemade mayonnaise again. Just because I filed so spectacularly last time doesn’t mean this time can’t be a winner. I’m going to poke a hole in the bottom of a Poland Spring bottle for drizzling purposes and bring the egg yolk to room temperature before I start; maybe that will help.