[chairmanphil]

for the mayo,

1 egg yolk at room temp
1 tsp good mustard [not wholegrain] room temp
4floz  groundnut oil
4floz  olive oil [not extra virgin]

1-2 tbsp vinegar, or lemon juice
ground white or black pepper to taste
1 tsp or more salt to taste
pinch of ground celery seed if you like it which i do!


i use a hand whisker with the 2 balloon heads, on low speed blend yolk and mustard for about 1 minute. add oil a drop at a time making sure it is mixed before the next drop. when about quarter of the way through the oil you can go a little more quickly with the oil. when getting towards the end you may want to up the speed a little.

when all the oil is done stop the mixer and add the other ingredients, just add one tbsp vinegar and see what you have and add more if you want to.

mixer together with the mixer.

add,
1-2 tbsp finley chopped French Tarragon fresh from the garden
few drops of your fav chilli sauce
1-2 tsp horseraddish cream or fresh grated if you have it [optional]
a few drops of Worchestershire sauce.

mix it up again and leave in a tupperware in the fridge overnight.

use with chicken and seafood.

[chairmanphil]

you can just get some hellmans and just finish it with the last part of the recipe. 

[Bionic]

thanks 
Sally