Fried popcorn oysters with kitchen-sink mayo from Deep Run Roots: Stories and Recipes from My Corner of the South (page 120) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on February 10, 2017

    I rated this recipe based on the Kitchen-Sink Mayo alone. I made it to serve with panko-crusted calamari but it's become a staple in my fridge. The recipe first blends most ingredients in a blender for smoothness then transfers to a food processor to slowly add the oil. I know I can control the oil and make a good one-egg mayo in my blender so I skipped the processor and it was fine. More than fine!

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