4 large egg yolks
1/2 teaspoon kosher salt
2 tablespoons dijon-style mustard
2 teaspoons fresh lemon juice or white wine vinegar
2 to 2 1/2 cups vegetable or canola oil, divided

Beat the egg yolks, salt, mustard and lemon juice until smooth and light.

Add 1/4 cup of the oil in a steady thin, stream, beating vigorously as the oil is being added. Be sure the oil is brought into emulsion before you add more.

Once the mixture is homogenous, slowly add remaining oil, while beating until thick, Taste and adjust seasoning. Salt, white pepper, garlic, vinegar, lemon juice and herbs may be added.

Variations:

#1 - Herb Mayonnaise: remove stems and chop 1/3 cup of firmly packed fresh herbs, (parsley, dill, tarragon, basil, etc.), with the egg yolks before adding the oil.

#2 - Russian Dressing: use 1 cup mayonnaise to 1/4 cup tomato juice.

#3 - Chicken Salad: add 1/4 cup chicken broth to 1 cup mayonnaise.

#4 - Fruit Salad: add 1/4 cup orange juice and 1 teaspoon grated orange rind to 1 cup mayonnaise.

#5 - Caesar Salad: add 1/2 cup Italian Dressing to 1 cup mayonnaise and 1/4 cup Parmesan cheese.

#6 - Cole Slaw: Blend 1 cup mayonnaise, 1/2 cup cream, 4 tablespoons tarragon or white wine vinegar, 1 teaspoon salt, 1 teaspoon Dijon mustard and 1/3 teaspoon of seasoned salt.