Homemade Mayonnaise

According to the English Oxford Dictionaries Online the word originated probably from the feminine of mahonnais 'of or from Port Mahon', the capital of Minorca. But another tale states that Mayonnaise is named after Charles de Lorraine, duke of Mayenne, because he finished a meal with a cold sauce before being defeated in the Batlle of Arques.


Ingredients:
Pinch of Cayenne Pepper
5 ml Mustard Powder
2.5 ml Salt
10 ml Sugar
Yellow of 2 Eggs (†Freshest eggs and at room temperature)
25 ml Lemon Juice
25 ml Vinegar (White)
250 ml Olive Oil or Sunflower Oil††

Method:
Mix the dry ingredients well.
Beat the yellow of the eggs lightly and add it.
Add 12.5 ml lemon juice and 12.5 ml vinegar and mix well.
Continuously beat the mix with an egg beater while adding the oil bit by bit until all the oil is used.
If the mix is too thick add the remainder of the lemon juice and vinegar.

Note: For a good texture the mix must be cool but not ice-cold.
† It is really important that you use fresh eggs at room temperature. As an egg ages, it release lecithin (a protein that acts as the central emulsifying agent) that breaks down the yolk of the egg.
†† Use either pure olive oil or sunflower oil, not extra virgin olive oil (unrefined oil). Otherwise the mayonnaise will become hard and cause separation later when you refrigerate it.