Here you go

I’m going to tweak this a little, use it in place of store mayo, and add some cocktail sauce and diced pickles for the sauce on Reuben sandwiches I already had planned. Looks great.

Love it!!

Did I get this right? 2 egg yokes lemmon zest lemon juice, (whole lemon) Colman's Mustard wisk slowling drizzle in avacado oil while wisking. salt add whatever flavor etc I.E: Grand fennel white balsamic vinger Gochujang (fermented Korean chili paste) fresh garlic (2 gloves) parseely chives Tarragon more Colman's Mustard ~1cup sour cream wisk

This is my only mayo now. Between this and the hollandaise recipes, you single handedly inspired me to whisk again!

How long is it good for in the fridge?

Do you pasteurize the egg yolks first?

For me it's the Tarragon and Fennel which I absolutely love, especially the Tarragon. I make a similar mayo but with Colavita EV since I am fond of the peppery notes. Might have to switch to the avocado so I can experience the other spices.

Hey how bout a Poutine recipe for our sad Canadian brothers. Topped with chives

A stick blender is your friend and saves your arm, not to mention a crapload of time.

Make all our own mayo with a similar recipe : Here’s a trick - put all ingredients in a small jar, then use an immersion blender - blend for a few seconds, lift out slowly and it will emulsify as it goes. Fast, perfect blend every time, stick the lid on it when you are done. Lasts weeks in fridge and is so amazing you’ll never accept less.