Mayonnaise (+ variations)

Make sure all ingredients are at room temperature.

Place a bowl on a tea towel, to prevent sliding, and add egg yolks, mustard, salt and vinegar (or lemon juice). Beat with a whisk.
Mix in the oil very gradually (drop by drop). The mayonnaise will thicken at some point. This takes time!
Once a third of the oil has been added, the rest can be added slowly in a thin stream, while whisking.

You can dilute the mayonnaise with a little water if necessary. Add a few drops of vinegar (lemon juice), pepper and salt to taste.

Variations:
Sriracha mayonnaise/tabasco mayonnaise:
1 to 2 tbsp Sriracha or Tabasco
6 tbsp mayonnaise

Mix and dip with chips, baguette, carrot, cucumber, pepper.

Garlic mayonnaise:
2 to 3 cloves of garlic
6 tbsp mayonnaise

Squeeze garlic and mix with mayonnaise. Also a tasty dip.

Tuna mayonnaise:
2 cloves of garlic
1 can of tuna (in water or oil)

Squeeze garlic. Mash tuna and mix both through the mayonnaise. If you add some water you can also use this as a dressing on a salad or roasted vegetables.

Cornichons mayonnaise (remoulade sauce)
2 tbsp sour gherkins (cornichons)
1 tbsp capers
1 tsp mustard
1 tsp parsley, tarragon and/or chervil (if you have these at home)
6 tbsp mayonnaise

Combine all ingredients and stir well. Tastes good with fish sticks.