Okay. Here I go again with the “why buy it when you can make it for yourself?” thing again. But it is true! And you know by the time I am done, I swear you will have enough info to make your own BLT…FROM SCRATCH!

METHOD

1. In a non-reactive bowl, blend the egg yolks, dijon mustard, salt and white pepper. You can use a hand mixer, whisk, blender or the food processor for this. Add the lemon juice and blend some more.
2. With the motor still running if using a blender or food-pro, or while still beating, add the oil drop by drop at first. When it starts to thicken, add the oil in a slow and steady stream. At this point, I recommend that you taste it, and adjust the seasoning if you’re not happy with the taste. Add lemon juice, salt and pepper for these adjustments. If your sauce seems too thick, you can very slowly add 1 tbsp. of hot water, light cream, or lemon juice.
3. This recipe can be used right away, or stored in an airtight container for about a week.

At the point when you are adjusting the flavour, it is a good time to add different flavours, if you’re feeling adventurous. Here are some ideas:

Try using a garlic plate to make garlic paste and add that to your mayo for an aioli.
Mince, and then purée a small chipotle pepper
Add a drop or two of tabasco and some paprika
Blue Cheese
Finely diced sun dried tomatoes and basil
Rosemary
Try adding a minced variety of onions
Horseradish
If you’re already using lemon juice, why not add a little lemon zest and extra juice
Pesto
Bacon

The list goes on. What flavourings did you add to your home made mayo?

Happy Sandwiches!  …and salads  …and dips