Food blogger, J.B. Hopkins keeps the bare minimum staples stored long term in his refrigerator. He shops each day for the fresh products he needs. And he combines the staples and fresh products to create his made–from– scratch dishes.

Hopkins is the first home cook that I have known—since my high school home economics teacher, Mrs. Loyd—to make his/her own mayonnaise. Mrs. Loyd insisted her students learn how to make it as well, which was the first and last time I ever made my own mayonnaise.
Yet Hopkins mayonnaises are not my “home–ec” teacher’s old-fashioned mayo. Inspired by infused mayonnaise recipes in The Balthazar Cookbook, Hopkins began infusing various ingredients to complement the dish in which he uses the mayo, such as basil for a BLT and tarragon for chicken salad. “I like to play with the ingredients. It only takes three minutes to make and will keep for a week in the fridge, so I seldom buy mayonnaise,” he says.

Hopkins fridge is a commercial size, so he can store for the long haul. “Heritage brands of Schlitz and Pabst Blue Ribbon, Buffalo Rock, and Mexican Coke (of the original recipe) are stored in bulk for entertaining,” he says. Other “heritage brands” are his Grandmother’s (Emma Lee Standridge) peppers and pepper sauce. And from beer to peppers, Hopkins keeps track of the temperature in his refrigerator in order to ensure his products are chilled to optimal temperatures. Find Hopkins infused mayo recipes at BirminghamRestaurants.com/Recipes.