Mayo (not the clinic!)

Okay--now we're getting to something a bit more complicated. This is an egg-based emulsion sauce that, at it's most basic, tastes like, well, mayo. But start adding flavors (vinegars, herbs, garlic, hot peppers, etc) and it can get very exciting.

Yes, I just called Mayonnaise exciting.

• 3 egg yolks
• 1 Tablespoon of Dijon
• 1 Tablespoon (or so) lemon juice
• Salt and pepper
• 2 cups oil

I used an immersion blender. You can use a regular blender or a food processor.
Add egg yolks, Dijon, and the lemon juice to the bowl. Blend/pulse to mix.
Start adding the oil very slowly. Just a few drops at a time. Continue until the mayo reaches the consistency you want. Add salt and pepper to taste.

The great thing about this is that if you add lots of garlic, it's an aioli (used with seafood), or if you make it thin, add some garlic, Worcestershire sauce, and anchovies, and it's a Caesar dressing.

Honestly--try some of this on your turkey sandwiches after Thanksgiving. Yum!