HOMEMADE MAYONNAISE
  from http://www.theperfectpantry.com
Always better than store-bought. Makes 2 cups.

2 egg yolks
1/4 cup warm water
1 heaping tsp Dijon mustard
1-1/2 cups canola or vegetable oil
Salt and pepper to taste (approximately 1 tsp salt and 1/4 tsp pepper)

In the bowl of a food processor fitted with a metal blade, add egg yolks, water 
and mustard. Turn the motor on, and blend for 30 seconds, or until the eggs 
begin to look pale yellow. Slowly drizzle in the oil, at first just a few drops 
at a time, then 1 Tbsp at a time until you’ve added approximately 1/2 cup. Stop 
the motor to make sure the mayo is emulsifying. If so, continue to add the oil 
in a slow steady stream. When oil is completely incorporated, season to taste 
with salt and pepper, plus any other additional seasonings (herbs, chiles, 
curry, etc.).






JULIA'S EGG SALAD
An egg salad for grown-ups. Serves 3-4.

6 eggs
1 Tbsp fresh tarragon
2 scallions
1-1/2 tsp capers
1/2 celery stalk
3 Tbsp mayonnaise
Salt and pepper to taste

In a large pot, gently place raw eggs. Cover by 1 inch with cold water. Put pot 
over a high flame and bring to a boil. After the water comes to a boil, 

continue cooking for 1 minute, then remove the pan from heat and put a lid on 
it. Let the eggs sit, covered and off the heat, for 10 minutes. Drain and 
rinse under cold water to stop the cooking process.

Meanwhile, chop the tarragon, scallion, capers and celery.

When eggs are cool, peel them. Cut into quarters and combine them in a bowl 
with the chopped seasonings, or chop all together on a cutting board.  

Mix with mayonnaise and use a fork to mash the eggs into smaller pieces. Season 
to taste with salt and pepper.