Preparing mayonnaise is easier than you think, and a great base for dips. Eggs should be at room temperature before you start.

  Most beginning cooks find the whole idea of making mayonnaise from scratch daunting, but it’s really not difficult at all. And when you get it right which is likely to happen on your first try you’ll have a sauce that is a zillion times better than anything you’ll ever eat out of a jar.

   Mayonnaise is an emulsion, in which oil is dispersed into eggs through vigorous stirring to produce a thick pale yellow cream; a few basic seasonings balance the flavors. Homemade mayos go south when you add the oil too quickly or (less often) you add too much oil. 

  You might also make sure your eggs aren’t too cold and your oil is at room temperature, because temperature fluctuations can cause some instability, though this is a really minor point. And if you’ve heard that the direction in which you whisk matters, forget it.

Step 1
Add 2 egg yolks to a glass bowl with a pinch of sea salt, 1 teaspoon of dijon mustard, and 2 teaspoons of white wine vinegar. In a cup, measure out ¾ cup of light olive oil. Using a balloon whisk, whisk the egg yolk, slowly adding drops of olive oil. Continue adding the oil, a drop at a time, whisking constantly. 

Step 2
The mixture will begin to thicken and emulsify. Continue adding the oil, a little more quickly now, whisking until all the oil has been added. Don’t add the oil too quickly, as the mixture will curdle. (If this does happen, add an egg yolk to a clean bowl, then add the curdled mixture slowly and whisk until it emulsifies again.)

Step 3
When the mayonnaise has thickened and all the oil has been incorporated,taste, and add a little more vinegar and sea salt and black pepper, if needed. If it is too thick, dilute with a little warm water. 

Serve with cold cooked meats, fish, or eggs.