Base recipe:

• 2 egg yolks (manual) / 1 egg (blender)
• 300 ml neutral oil (like sunflower-, arachide- or cornfloweroil
• 2 tsp fresh squeezed lemon juice (alternative: vinegar)
• 1,5 tsp sharp mustard (like Dijon)
• 0.25 tsp ground seasalt (alternative: regular salt)
• White pepper (alternative: black pepper)

Optional seasoning:

• Chives (finely chopped)
• Onion or shallot (grated or very finely chopped)
• Garlic (crushed/grated/paste)
• (smoked/hot/sweet) ground paprika (powder)
• Wasabi (paste)
• Curry (powder)
• Srirachasauce
• Chilisauce
• Worcestershire sauce
• Lemon- or limezest (grated)

This recipe has a couple of versions, so I think a small explanation is in order. First there is the base version, which can be made the traditional way (by hand) or the more modern way (using an immersion blender). When this base sauce is done, we can add optional seasoning to further enhance the taste. The recipe will reflect these different stages and methods.

Base version:

Blender:

1. To prevent seperation of the sauce, make sure that all the ingredients are at roomtemperature.
2. Add the following ingredients to the container: egg, mustard, lemon juice, salt.
3. Genly pour the all oil on top.
4. Place the blender - in the "OFF" position - with its head on the bottom of the container.
5. Turn on the blender and slowly move it upwards. This should take about 5-30 seconds.
6. Note: Blend speed influences this a LOT, so experiment to see what works best on your blender .
7. Once the blender has reached the top, we have completed our batch of homemade mayonaise.
8. Season to taste with pepper.

Manual:

1. It is very important, crucial even, that all the ingredients are at roomtemperature to prevent seperation of the sauce.
2. Add the following ingredients to the bowl: egg yolks, mustard, lemon juice, salt.
3. Whisk the ingredients for about 30 seconds to 1 minute so hey are properly mixed.
4. While continiously whisking steadily, start very gently(!) adding the oil.
5. If we notice the oil is properly being absorbed by the mixture we can increase the flow of oil a bit.
6. Most important however, is that we make sure to keep whisking.
7. Make sure to also keep whisking for a short while after adding the last bit of oil, so it is all properly emulsified.
8. Season to taste with pepper.

Seasoning:

1. Now we can optionally add some extra flavor. These are mostly some guidelines/suggestions.
2. Only instruction is to add seasoning to taste, gently stir it throug instead of whisking, to prevent whipping up the sauce.
3. I would advise against all the mentioned seasonings in the same batch, but rather try one or a few complementing ones.
4. Also, when using the mayo as a component in other recipes, it can be smart for the taste to even alter the base recipe, by for example removing the lemon juice for a more neutral base when using it in tuna-mayo.

• Immersion handblender or whisk. This choice actually influences the recipe a little, please make sure to read carefully.
• High container (when using blender) or bowl (when using whisk)