From: Mike Weis <<…Mayonnaise needs no filler. I believe, though I have no
evidence for this theory, that the reason they put sugar in it is to get us
addicted to it... There is no reason why mayonnaise should need sugar.
Period.>>


Agreed!... Here's the 'Cordon Bleu' recipe for making mayonnaise -

2 egg yolks
15 ml (1 tbsp) Dijon mustard
Salt and freshly ground pepper
400 ml (14 fl oz) oil [try cold pressed avocado oil]
15 ml (1 tbsp) white wine vinegar [try lemon juice, adjust quantity to
taste]

Bring all the ingredients to room temperature. Combine the egg yolks,
mustard, salt and pepper in a bowl and beat well with a small whisk.
Whisking continuously, add about 115 ml (4 fl oz) of the oil, drop by drop,
until the mayonnaise has thickened and emulsified. Then whisk in the
remaining oil in a thin, slow stream until the mayonnaise is smooth and
thick. Whisk in the vinegar. Taste and adjust the seasoning.

If the sauce does separate, whisk in 5 ml (1 tsp) cold water. If the
mayonnaise remains broken, whisk 5 ml (1 tsp) of the broken mayonnaise into
5 ml (1 tsp) mustard in a warm, dry bowl until creamy (mustard helps to
emulsify the sauce). Then gradually whisk in the remaining mayonnaise.

A simple mayonnaise is the foundation for a number of sauces. With the
addition of puréed herbs and green leaves it becomes a Sauce Verte,
flavoured with puréed red pepper it becomes a Sauce Rouille, and with
chopped capers, onions, gherkins, and hard-boiled eggs it becomes a spicy
Sauce Tartare.

Dedy