Mayonnaise with Variations

Ingredients

• 2 egg yolks
• Salt
• 1 tsp Dijon mustard
• 175 ml neutral plant oil (e.g., sunflower or corn germ oil)
• 1 tbsp Lemon Juice
• 1 pinch turmeric
• 0.5 tsp orange zest
• 0.25 tsp ground chili powder
• 1 Garlic clove
• 2 tbsp yogurt
• 1 tsp finely chopped herbs (e.g., dill, parsley, tarragon, chives)
• 3 basil leaves
• 1 tbsp Tomato Paste
• 20 ml sherry
• sugar
• 2 walnut kernels
• 2 tbsp mascarpone
• 1 tbsp grated parmesan cheese
• pepper (ground)

Instructions

1. 1.

   For the basic mayonnaise, combine egg yolks with salt and mustard in a bowl. Whisk with a fork and gradually drizzle oil in a thin stream while stirring until thick and glossy; season with lemon juice.

2. 2.

   For chili‑mayonnaise, fold in turmeric, orange zest, and chili powder into the base mayo.

3. 3.

   For herb‑mayonnaise, peel garlic and press into the sauce, then stir in yogurt and herbs.

4. 4.

   For cocktail‑mayonnaise, finely slice basil, whisk it together with tomato paste and sherry; sweeten with sugar.

5. 5.

   For cheese‑nut mayonnaise, toast walnuts in a dry pan until fragrant, cool and chop. Mix them with mascarpone, nuts, Parmesan into the base mayo; season with pepper.