This is one of the most versatile salad dressings. It requires patience to make, but the result is worthwhile. Not suitable for pregnant women.
2 egg yolks at room temperature
1 tsp. mustard powder (Coleman's type)
1 tsp. salt
A large pinch of freshly ground black pepper
1 large cup extra virgin olive oil
1 tbs. white wine vinegar or lemon juice
In a large bowl, beat egg yolks, mustard, salt and, pepper until thickened. You can use an electric whisk.
Add oil, a few drops at a time, while beating.*
As the mixture thickens, you can add the oil a little faster. Also add 1/2 tsp. vinegar or lemon juice from time to time, while beating.
When all the oil has been beaten in, add the rest of the vinegar/lemon juice as well and beat some more.
Adjust salt and pepper to taste.
*Adding too much oil at once may make the mayonnaise to curdle.
If it tastes too sharp, you can add 1/2 level tsp. sugar.
Do not make in bulk as it tastes better fresh.
You can add 1 part whipped cream to 2 parts mayonnaise.
You can add finely chopped dill or other herbs of your choice or garlic, to have a different taste. I like to add chopped coriander leaves.