I always recommend that, when making sauces which call for uncooked eggs or egg yolks, you purchase a pasteurized egg product for that task.  The risk for Salmonella contamination of raw eggs is just too great to take a chance with it.

Here is the basic recipe for making mayonnaise:

Mayonnaise (makes 2 cups)

4     oz     pasteurized egg yolks (available at your super market)
1     tsp.   salt
1     tsp.   sugar
1/4  tsp.   cayenne
1/4  tsp.   paprika
2     tbsp. lemon juice
2     tbsp. vinegar
2     cup   vegetable oil

Using a blender, beat the egg yolks and seasonings on high until very thick.
Add the lemon juice and vinegar. Very, very slowly add the oil, beating constantly. Keep in refrigerator.

Now, using that recipe you can make countless specialty mayonnaises:
Home made Mayonnaise
Aioli is mayonnaise with roasted and pureed garlic.

Herb Mayonnaise is made by adding (to your own individual taste) any kind of fresh herb you'd like.  Especially, parsley, basil, oregano and thyme.

Lemon-Dill Mayonnaise is made with the addition of fresh squeezed lemon juice and chopped fresh dill.

Jerk Mayonnaise is nothing more than mayonnaise made using Jerk Seasoning (available at your supermarket) in the blender when you first make it.  Add 1/4 - 1/2 teaspoon of jerk seasoning to the ingredients, depending on how spicy you want it.  It intensifies somewhat as it sits in the refrigerator
and becomes quite tasty.
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