Mayonnaise like hollandaise is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension. - Julia Child, Mastering the Art of French Cooking - 1961 In my family we have always bought mayonnaise for only two reasons: to make summer roasted peppers

Ingredients: egg yolks, lemon juice, salt, olive oil, lemon juice, mustard, saltpepper,