This is a good recipe for Mayonaise. It is a modern recipe using a food processor. A blender will do about the same thing, and anyone good with a whisk or even a silver fork will recognize the mechanics of the recipe, and how to adapt it to the different techniques.

Mayonaise is the basis for many derivative recipes. It is closely related to both Hollandaise and Béarnaise Sauces. Mayonaise goes well with seafood, fruits, especially mixtures of tropical ones, and thin sliced smoked meats, fish and cheeses. Asparagus, artichokes and most raw vegetables are also natural foils for the taste and texture of a Real Mayonaise.

To do a Real Mayonaise:

Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:

• 2 egg yolks
   
• 1 whole egg
   
• 1 Tbl. French style mustard
   
• grind of black pepper, or bit of white or red
   
• pinch of salt
   
• juice of lemon

Turn on food processor, and let run for 10-15 seconds. Then, while still running, dribble in:

• 2 cups oil.

Use corn, peanut or other oil. For the distinctive taste, some or all of the oil can be olive. Be careful though, in a Mayonaise made with all olive oil, if the oil is the least bit heavy the mayonaise will be a heavy thing indeed.
 

When all the oil has been added, shut off the machine and taste the mayonaise. You might want to add a bit more lemon juice or salt. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.