Mayonnaise

There are some things that I don't make - because there are others who do a much better than me.  Mayonnaise for instance.  The fine folks at Hellman's have got this.  But if I were to make my own - I would use this recipe.  Via BuzzFeed.

Basic Mayonnaise
Makes 2 cups
Recipe by Emily Gennis

INGREDIENTS

• 2 large egg yolks, at room temperature 
• 1/2 teaspoon kosher salt 
• 2 tablespoons very cold water 
• 1 teaspoon Dijon mustard 
• 2 tablespoons lemon juice 
• 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds. 
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks. 

And if you're not happy with the basic mayo - check here for some varieties.