I am as guilty as anyone of using the stuff in the jar but for special meals there is nothing like making your own. Mayonnaise also takes very kindly to additional ingredients which transform it into something else tasty and wonderful.

Basic Mayonnaise:

2 large egg yolks

½ tsp. salt or to taste

dash of white pepper

dash of sweet paprika

dash of cayenne pepper

2 Tbl. lemon juice or white wine vinegar

1 cup olive oil (2^nd pressing, extra virgin is a bit strong) or pure vegetable oil

Remove eggs from fridge at least ½ hour before preparing. Also make sure oil, vinegar or lemon juice and mixing bowl are at room temperature. Twist a damp kitchen towl into a rope and form into a circle. Nest  bowl in the cloth circle; this will allow you to use both hands for whisking and pouring.

Place all ingredients except oil in bowl and whisk until smooth. Add 1½  Tbl. of oil a drop at a time into egg mixture whisking after each drop. Next while whisking pour in the rest of the oil in a slow steady stream.

It seems hard but is actually not difficult as long as you go slow with the oil.

Variants:

Dijonnaise: Add 1 Tbl Dijon mustard in first step.

Creole: Add 1 Tbl each Creole mustard and finely minced green pepper and 2 or 3 drops Tabasco sauce to completed Mayonnaise recipe blending well

Chipotle: add 1 Tbl. chipotle pepper powder to completed Mayonnaise recipe blending well

Andalusian:  Add 1 well mashed anchovy fillet, ½ Tbl. smoked Spanish paprika, 1 Tbl pureed roasted red pepper to completed Mayonnaise recipe blending well.

Roasted garlic: Mash 2 large cloves of well then add to completed Mayonnaise recipe blending well

Provencal: Add 1/2 Tbl. pureed  tomato or tomato paste, 1 Tbl. minced  black olives and ½ Tsp. granulated garlic  to completed Mayonnaise recipe blending well

Italian: Use extra virgin olive oil in original recipe, add one well mashed anchovy fillet and substitute ½ tsp dried oregano for the olives from the Provencal recipe.

Sauce Vert: Add 1½  Tbl each minced parsley, chervil and tarragon and ¾ Tbl. cooked, well drained, cooled and finely chopped spinach to completed Mayonnaise recipe blending well. Adjust seasoning with additional salt and a touch of lemon juice.

Horseradish: Add 1½  Tbl. each of well drained grated horseradish and minced parsley.

Avocado: Substitute lime juice for lemon juice or vinegar in original recipe. Add 1/3 well purred ripe avocado, 1 Tbl. minced cilantro and ½ Tsp each granulated garlic and salt to completed Mayonnaise recipe blending well

Remoulade: Add 3 Tbl. Creole or Dijon mustard, 1 ½ Tbl each finely chopped parsley, celery, capers and small gherkin pickle, 1 ½ Tsp chopped tarragon, one well mashed anchovy fillet and 3 drops Tabasco sauce to completed Mayonnaise recipe blending well

In the case of all the variants allow to cool in fridge for at least an hour before using.

Enjoy!