Known first as a ravishing beauty (Those lips! Those eyes!), then as a ravenous ingester of fried chicken and mashed potatoes (Those hips! Those thighs!), Liz Taylor went gleefully from glamour to gluttony in the late 1970s.
On Saturday Night Live at that time, John Belushi portrayed Taylor being interviewed while chomping on fried chicken. At one point he begins violently choking, gives himself a Heimlich, expels the foul fowl, and resumes with the interview as if nothing alarming had occurred!
Sharp-tongued wit Joan Rivers once quipped “Liz Taylor puts mayonnaise on aspirin!”
Which ignited my imagination and I did a bit of research and found that Liz did enjoy her mayonnaise, and even had a favorite recipe. No store-bought Hellman’s for her!
Being British, she had a penchant for all things curry. The following recipe is for her fine basic mayo, and then gussied up and known as “Special Mayonnaise No.: 2” It is noted that this was her favorite version and she remarked that it made excellent chicken or egg salad.
Liz Taylor’s Special Mayonnaise No.: 1
1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1 teaspoon cold water
¾ cup neutral oil such as safflower or canola
In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Liz Taylor’s Special Mayonnaise No.: 2
8 oz Liz’s Special Mayonnaise No.:1
2 teaspoons curry powder
1 teaspoon apricot preserves
juice 1/2 lime or lemon
Combine ingredients. Stir to mix thoroughly. Use to make Curried Chicken Salad and Curried Egg Salad or as a dip.