MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mayonnaise
 Categories: Sauces, Dressing, Jw
      Yield: 3 Cups
 
      3    Egg yolks
  2 1/4 c  Oil; room temperature
    3/4 ts Salt
    1/8 ts White pepper
      1 pn Cayenne pepper
    1/2 ts Dry mustard
      2 ts Vinegar
      2 ts Lemon juice
           Finish:
      1 tb Wine vinegar or water;
           -boiling hot
 
  Whisk the egg yolks with the salt and pepper and a few drops of
  the vinegar or lemon juice. Whisk in the oil, drop by drop at
  first, then faster in a thread as the sauce begins to thicken. Add
  vinegar and lemon juice occasionally.
  
  Once the mayonnaise is made, stabilize it by rapidly beating in
  the boiling vinegar. This is only necessary if you plan to hold
  the mayonnaise for some time.
  
  Correct seasoning with salt, pepper, mustard, vinegar, etc. or
  fold in minced herbs to taste. Optionally add garlic juice, curry
  powder, etc. depending on the dish it will be used in.
  
  Tips:
  
  Both the eggs and the oil should be at room temperature.
  
  If the mayonnaise separates. in a separate bowl, blend a generous
  spoonful of mayonnaise with 1 T of boiling vinegar and then
  gradually add the rest of the curdled mayonnaise, beating
  constantly.
  
  Or start with another egg yolk and add the separated mayo bit by
  bit as done for the oil previously.
  
  Variations:

  Use olive oil

  Add basil, garlic or other seasonings to basic mayonnaise.

  For fruit salads add confectioner's sugar and combine
  with whipped cream
  
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