This last weekend we had guests from Malaga, Spain--the surprising things you learn from guests. They offered to prepare the evening meal and mentioned one of the ingredients they would need was mayonnaise. I immediately headed for the refrigerator, but they said: "Oh, no--we always make it from scratch." Really? Having never bothered to make mayonnaise, I doubted it was a worthwhile enterprise. What's wrong with Hellman's?
I was informed that in Spain they make two versions of mayonnaise. One uses a whole milk base and the other uses eggs. Because it is so hot in Spain and there is the danger of salmonella, they usually prefer the milk-based version. Since I didn't have whole milk on hand, they went with eggs. There are a lot of variations on recipes for mayonnaise, but their version used a couple of eggs, salt, and a tablespoon of lemon juice. Whip all that together in a small bowl/container. (A Cuisinart blending wand works well.) Gradually drizzle about a cup of vegetable oil and a half cup of olive oil into the bowl while continuing to whip. The key to success is to add the oil very, very slowly. Drop by drop. It turns into a wonderfully fluffy and flavorful spread. Different recipes add garlic or dry mustard. Experiment. You may never buy mayonnaise again.