This small-batch mayo is embarrassingly decadent. Like, maybe shouldn't be eaten in public. Here's a hint: Drop a dollop on a freshly grilled steak. Or put a small ramekin of it next to a warm artichoke.
Founded in 2011 by chef Sam Mason and designer Elizabeth Valleau, Empire Mayo creates mayonnaise with exotic flavors and formulations using non-GMO oils and local, pasture-raised eggs.