how do you make mayonnaise?

Answer 1

3 egg yokes, 1 1/2 cup of oil, and all or none of the following, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp of dry mustard, 3 tbls cider vinegar, 1 tbls lemon juice.

Beat egg yokes (I like to use a blender) with any or all of the above ingredients except the oil, cider and lemon juice. When well blended start adding the oil in really small increments (1 tsp at a time), when it starts to emulsify or thicken you can gradually add the oil in larger quantities. At the end add the cider and lemon juice.

Answer 2

basic:
You need an electric mixer very slow
1 yellow of an egg
1 cup of oil (I take sunflower oil for it is neutral in taste)
1 teaspoon full of Düsseldorfer mustard
some drops of lemon juice
You put the egg in a narrow but high pot let the mixer run in it very slow. You put the oil in it drop for drop very slow. If you don't see oil on the egg you put the next drop. You will see at the end you can drop a little bit faster.
At the end you add one teaspoonfull of Düsseldorfer moustard and some drops of lemmon juice.
In Germany that is Mayonaise.

You can make "Remoulade" if you stretch your basic mayonaise by adding very mild yoghurt.
You can make that "German" by adding a little bit parsley. You can make it excotic by adding what you want. It is decisive that you like it.
Greetings from Hamburg, Germany
Heinz