I’ve never been a big mayo fan. My husband likes it in pasta salads, sandwiches, etc. And I have avoided some recipes because it required mayo- time to get over that! I have bought some of the organic or all natural ones but nothing really impressed me. So next step of course was to make my own. This is a pretty standard recipe, and as is the case for most homemade foods, it is MUCH BETTER than store bought.
2 egg yolks (room temperature)
1 tsp ground mustard
1/4 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp white vinegar
1- 1 1/2 cups oil (traditionally canola)
Beat all ingredients together except for the canola oil. When those ingredients are well incorporated, slowly add the oil as you continue to beat.
Whip the mixture for 5 to 10 minutes until it is thick and white.
Add chipotle spices, fresh dill, or italian seasonings to flavor the spread to your liking. Use on sandwiches, pasta salad, in dips, etc.