All this talk about fancy mayonnaise sauces, but what about something more basic? OK, here goes, but first a few words of caution.
Famous cookbook writer, Marcella Hazan, in her renowned book, "The Classic Italian Cook Book" says of commercial mayonnaise, it is "beneath discussion." Get the picture? Homemade can be vastly superior, but you will never know if you don't try, right?
Hazan also suggests that you use vegetable oil or olive oil, but not an oil that is too strong. Who wants bitter mayonnaise? Most experts agree that the best tip is to have all of the ingredients at room temperature. Farm fresh eggs, will also be a big help. Buy them at the farmers market.
BASIC MAYONNAISE RECIPE
2 egg yolks
Salt 1-1 1/3 cup oil
2 tablespoons lemon juice
Beat the eggs with a whisk or an electric beater with a pinch of salt, but don't overdo it. Start adding the oil drop by drop, literally, not faster. The oil and yolks will combine and after a few minutes the sauce will start to thicken. Add half the lemon juice and whisk some more, add the rest of the juice whisk some more, now taste and re-season as necessary. Chill before use.