Lemon juice can be used in place of vinegar.

I like to add some saffron. Makes it a beautiful deep yellow and, of
course, adds saffron flavor.

- Mark

On Fri, 29 Aug 2008 19:55:49 +0100, Corey Richardson
> wrote:

>On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>
>>
>>"Corey Richardson" > wrote in message
. ..
>>> Heinz, Hellmans or make-your-own?
>>>
>>> If I don't have the time to make my own, I prefer Heinz as it has
>>> slightly more "tang" than Hellmens.
>>>
>>>
>>
>>Is home made Mayo that much better tasting than store bought? I've never
>>done it before.
>
>Yes, it does taste much better, IMHO. You should try making your own
>when you have the time.
>
>Here's a step-by-step recipe from:
>http://www.deliaonline.com/cookery-s...ise,60,AR.html
>
>
>How to make mayonnaise
>
>
>1. In the summer months one of the greatest treats of all is real,
>proper home-made mayonnaise; a thick mass of unctuous golden ointment,
>perfect for dipping asparagus into, or slices of raw vegetables
>(crudités). It makes a perfect accompaniment to salmon, cold or hot, but
>it is also utterly sublime served with hard-boiled eggs in a classic egg
>mayonnaise. It should be stored in a screw-top jar in the bottom of the
>fridge for no longer than a week.
>
>2. Begin by putting 2 large egg yolks into a 1½ pint (850 ml) basin with
>a narrow base – so that the beaters reach all the ingredients all the
>time. Then add 1 crushed garlic clove (optional) and a heaped teaspoon
>of dry English mustard powder, which helps to achieve the emulsion that
>gives mayonnaise its smooth, silky texture, as well as providing
>flavour. Season with a level teaspoon of salt and a few twists of
>freshly milled pepper, and mix well together.
>
>3. Using an electric whisk in one hand (which is the easiest option, but
>if you have oodles of energy, you can make mayonnaise with a balloon
>whisk) and 10 fl oz (275 ml) groundnut oil in a jug in the other, add
>just one drop of oil to the egg mixture, and whisk that in. Strong
>flavoured oils are not advisable as they will make the mayonnaise too
>harsh. It is best to use groundnut oil, but if you want a slightly
>stronger taste you can add a little olive oil towards the end. Because
>you are dripping oil in with one hand and whisking with the other, you
>can steady the jug or bowl by placing it on a damp tea cloth. Whisking
>each drop of oil in thoroughly before adding the next seems crazy, but
>it is absolutely essential and, just to reassure you, after a few
>minutes and several drops of oil later, the mixture will begin to
>thicken.
>
>4. At that stage, and only then, you can begin to add the oil in larger
>drops – when the mixture has started thickening, the critical point is
>past (yes, there is a risk home-made mayonnaise will curdle if you add
>the oil too fast too soon. If that happens, don't despair. Simply put a
>fresh yolk into a clean basin, add the curdled mixture to that, drop by
>drop, and then carry on with the remainder of the oil as if nothing had
>happened). When about half the oil is in, add about a teaspoon of white
>wine vinegar to thin the mixture down (never use malt vinegar as it is
>too harsh). Now you can begin pouring in the oil in a thin, steady
>trickle – whisking the whole time. When it's all in, taste and season
>with salt and freshly milled black pepper and, if it needs it, a little
>more vinegar. The amount can never be exact because it depends on your
>own taste and how much acidity you require.
>
>5. If you follow these instructions to the letter, you really won't have
>a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>the whole operation from start to finish and it actually takes between 7
>and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>think you need oceans of patience, you will be pleasantly surprised. If
>you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>boiling water and whisk it in. For a quick (though not so thick) version
>of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>blend with the mustard, salt, pepper and garlic (as above). Then with
>the processor switched on, pour in all the oil in a steady stream. Taste
>and add vinegar at the end. Either mayonnaise forms the basis for a
>number of other sauces such as tartare and prawn cocktail sauce.
>
>Note: this recipe contains raw eggs.