Preparation

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 together with a whisk.
Very gradually (drop by drop) mix in the oil. The mayonnaise will become thicker 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), salt and pepper to taste.

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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 mayonaise:
2 to 3 cloves of garlic
6 tbsp mayonnaise

Squeeze the garlic and mix it with the mayonnaise. Also a nice dip.

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

Squeeze garlic. Mash the tuna and mix both with the mayonnaise. If you add some water you can also use this as a dressing over 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 this on hand)
6 tbsp mayonnaise

Combine all ingredients and stir well. Delicious with fish fingers.

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KPK/20oct18

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