A commonly used condiment sauce used the world over, mayonnaise, an emulsion of oil, egg yolk and either vinegar or lemon juice is often served in sandwiches, or as a binding agent in salads such as potato, chicken or tuna salad.

Cooked Mayonnaise

2 large egg yolks
2 tablespoons vinegar or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon salt
Dash pepper
1 cup vegetable oil

1. In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes.
2. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and refrigerate if not using immediately.

Makes about 1 1/4 cups.

Recipe provided courtesy of the American Egg Board.