Mayonnaise is one of those things we have on hand but don't really think about. It is essential in many recipes like egg, tuna and chicken salad. It can be used as a 'secret' ingredient in things like biscuits, cakes and cookies. It is important as a spread for sandwiches too, but what do we really know about it?

Basically, it is oil and water. Well, we all know oil and water don't mix, right? How can two very unfriendly liquids become a smooth spreadable semi-solid? The magic ingredient is lecithin a natural component of egg yolks. The lecithin lets the oil and vinegar mixture combine and then stay that way. The lemon juice and yolk provide just the right amount of liquid for the oil to make a smooth tasty mixture.

In 1756, mayonnaise was invented in France by Duke de Richelieu's chef. In 1905, the first ready-made mayonnaise was sold at Richard Hellman's New York deli. By 1912 mayonnaise was mass marketed and called "Hellman's Blue Ribbon Mayonnaise." Hellmans is still one of the big producers of mayonnaise.

Please note this recipe contains raw egg. Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are options on the market which can be used safely. People in high-risk groups like the elderly, small children, pregnant women and those with compromised immune systems should not risk exposure to salmonella. One new option is pasteurized eggs. These are regular eggs, still in the shell, which have been carefully heated and cooled to not cook the egg but still kill any bacteria inside the shell. Some markets now carry them right next to the regular eggs. Another choice is powdered egg yolks. I am not sure where they might be available locally but I am sure this is something you could get online. Using cooked egg yolk is an option you might want to try too. I had good luck with the first batch of mayonnaise I made by poaching 2 eggs till the yolks were just starting to set. I then removed as much of the white as I could and proceeded with the recipe. If you aren't sure of your eggs, pasteurized, cooked or powdered egg yolks are worth a try.

Put the egg yolks, lemon juice, cayenne pepper (if using), and salt in a blender (or food processor). Blend at high speed for about 20 seconds. With machine running and starting with droplets at first, gradually add the oil through the top of the blender. Continue blending until all the oil has been added and mayonnaise is thick and creamy.