I admit it. 
I’m a mayo girl. 
I love it. 
I love the creaminess and I especially like to dip french fries into it. 
I invariably think of John Travolta in “Pulp Fiction” talking about the eccentricities of the French. I tried to edit out all the swear words in my mind’s version but it is just a series of inarticulate bleeps. 
I think that I trace my obscene love of mayonaise to a very lazy afternoon indulging in a lot of girl talk with a friend in Paris eating the best steak I’ve ever had with perfect frites and a multitude of glasses of really cheap red wine.
How could you not love mayonaise after that?
My favourite though is homemade mayonaise and any sort of eggs.  I have a terrible hankering for devilled eggs.  I’ll show the eggs later this week (they have a fun spin to them) but I thought I would do a quickie post on how to make your own delicious, creamy, fatty goodness.
This basic recipe can be tarted-up with mashed garlic and is amazing on a roast beef sandwich.  I like to use a really good olive oil but you can have a more neutral taste by using canola or grapeseed oil instead.
Gathering the materials actually takes the longest amount of time.
Get your old food processor out (mine is likely almost as old as I am) OR limber up your whipping arm.  It is possible to do this by hand and you will have some scarily, nice pipes on you afterwards.  After all that exercise you should have some…mayonaise. πŸ™‚
Take two, fat, very yellow eggs yolks and get the whirring in the processor.  Add 2 tsp. of dijon and the juice of 1/2 lemon (don’t like dijon-cut it down to one tsp. or use a tsp. of cider vinegar).

Slowly drizzle 3/4 cups of really good olive oil with the motor running and
30 seconds later you have MAYO!!! Season to taste with a bit of sea salt
Aren’t you clever?
Pop in later this week to see some fun and slightly different devilled eggs.