<p>The queen of cold sauces. Mayonnaise is used in all kinds of different sandwiches, burgers as a condiment to hot dogs and even fishes. It's not only a sauce, but it also serves as a good base for other creamy sauces and condiments, such as our cocktail sauce, garlic "aioli" sauce, different salad dressing and so on. Don't be afraid to get playful, once you get the feel of making a basic mayonnaise. You can experiment with different oils and vinegars to get different tastes. </p>
Take the eggs and mustard out of the refrigerator at least 30 minutes in advance.
This is ensure a thick mayonnaise and prevent the mayonnaise to fall apart.
Put the egg yolks and mustard in a big bowl or glass jar. Add a pinch of salt and pepper. Start mixing as fast as you can. If you can use an electric mixer, that way it is easier, but it is nothing wrong if you mix it by hand with a whisk.
Put a linen / cotton cloth under the bowl or jar, to stabilize.
While whisking slowly add the oil, drop by drop but as soon as the emulsion starts to get thicker, you can start adding the oil in a very thin stream. When you use half of the oil, stop adding it, but still continue to mix the emulsion. Beat for about 2 minutes, then stop and check the consistency. The mixture must be thick and not like an oily liquid. You can now start adding the rest of the oil a bit faster, yet do not forget to beat constantly on high speed.
If the mayonnaise is broke, falling apart, don't worry, you can still save it by leaving it at a room temperature for 30 minutes. In a small bowl mix together 1 tbsp of lukewarm water and half a teaspoon of mustard. Add two spoons of broken mayonnaise to the water - mustard mixture and start beating it on maximum speed. Gradually start slowly adding spoons of broken mayonnaise, so that it all comes together again in a thick emulsion.
When you use all of the oil, squeeze a lemon, so that you get two table spoons of lemon juice, also add the vinegar and stir it into the mayonnaise. Season to taste.
Dissolve the salt in a tsp of lemon juice, that way it will be easier to incorporate it in the mayonnaise.
Store the mayonnaise in a small bowl or a jar, covered with plastic wrap in a refrigerator for up to a week, or use immediately.