Mayonnaise and Tequilla

Mayonnaise, you terrify me. You're white and creamy in all the weirdest ways. You are chemistry, unlike the biology of sour cream. Two liquids make an egg congeal, and zip, you have something to put on a sandwich.
The first time I tried to make mayo, it came out rather well. A little tart, a little spicy, and a pale golden color. I was actually rather impressed by the fact that I liked it!
Tonight I wanted to make a recipe that called for mayo, and decided that I would attempt to make it from scratch. I forgot the golden rule, add the oil S-L-O-W-L-Y. Never thought I'd see eggs curdle.


To make myself feel better about the world, I have turned to easier recipes:


Almond Tequilla Sour:
Juice of 1 lime
1/4 cup water
1 oz El Ultimo Agave Almond Liquer
Mix ingredients in a shaker, serve over ice.
YUM.

For those of you horrified by the thought of Tequilla, the alternative would be to substitute the lime for a lemon, and use Disaronno Amaretto instead of El Ultimo Agave. And yes, that is in fact an Amaretto Sour. (Generally though you would add more sugar to the mix. However, too much sugar mixed with alcohol gives me one heck of a hangover.)