Homemade Mayonnaise

I do not like mayonnaise! Anyone in our family knows that.
Well, let's rephrase ...I do not like store bought mayonnaise! But I do love a creamy homemade mayo!!
I do use this recipe, with flavor variations, for a "Fondue Bourguignonne", and of course, as I did this Memorial weekend, for the classic potato salad.

Mayonnaise

Makes about 1 1/2 cups


2 egg yolks
2 Tbsp Dijon mustard
a pinch of salt
1/2 cup vegetable oil
1/2 cup olive oil
1 lime for juice, or 1/2 lemon


In a medium bowl, whisk together the egg yolks and the mustard until well blended. Add the salt.
Add the oils, alternating vegetable and olive, in a thin but steady stream, whisking constantly.
The mayonnaise will start to shape. Keep adding the oils until you have the desired quantity of mayonnaise. It is possible to add more than on cup of oil total.
Toward the end, add the lime juice for a little "tang".

Keep refrigerated.


For a "Fondue Bourguignonne", or meat fondue, do not add any lemon.
You then need to divide the mayonnaise in smaller bowls and season each with different flavors.
Aioli: Add pressed garlic to the mayonnaise.
Curry: add a pinch of curry powder, according to your tastes.
You can add Ketchup, or paprika, lemon and any other spice you like. Have fun!!