Tasty homemade mayonnaise + variations

Here's a basic recipe for a tasty mayonnaise, the family will love it.

Ingredients

2	Eggs, yolks only (Main)
2 tsp	Mustard
1 tsp	White wine vinegar
250 ml	Olive oil, don't use extra virgin olive oil as it's too bitter
2 tsp	Water
½ tsp	Lemon juice
1 to taste	Salt & freshly ground pepper

Directions

1. Place the egg yolks, mustard and vinegar in a blender or large bowl. Whisk for 1 minute.
2. Very slowly pour in the olive oil (don't use extra virgin olive oil as it has a rather bitter taste), whisking continuously until the mixture has a thick consistency.
3. Whisk in the hot water. This helps stabilise the mayonnaise and gives it a lighter colour. Flavour with lemon juice, salt and pepper to taste.
4. Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to two weeks.

Variations

Garlic mayonnaise or aioli: Add ½ to 1 teaspoon of crushed garlic.

Herb mayonnaise: Add 1 to 2 tablespoons of your favourite fresh herbs finely chopped. e.g. parsley or chives.

Tartare: Add ½ a tablespoon of chopped capers and 1½ tablespoons of chopped gherkin.

Chilli: Add ½ to 1 teaspoon of very finely chopped chilli pepper or alternatively 1 to 2 teaspoons of sweet chilli sauce.

Thousand Island or seafood cocktail: Add 2 tablespoons of tomato sauce (ketchup), 1 tablespoon of brandy or sherry (optional), 2 teaspoons of Worcester Sauce (Lee & Perrins), 2 to 3 drops of Tabasco sauce (to taste) and a pinch of paprika.

Caesar or anchovy: Add 3 or 4 finely minced anchovy fillets, and ¼ to ½ a teaspoon of crushed garlic.

Red capsicum: Puree a small piece of capsicum to make 2 tablespoons of smooth paste and mix with the mayonnaise.

Sundried Tomato: Add 1 or 2 finely minced sun dried tomatoes and 2 to 3 leaves of shredded basil (optional).

Blue cheese: Soften and puree a small wedge of blue cheese and mix with the mayonnaise.

Parmesan: Add ½ to 1 tablespoon of finely shaved parmesan.

Orange: Place lemon juice with orange juice in the recipe and add a little grated orange rind (zest).