It is not difficult to make mayonnaise, and when it is freshly made it is particularly delicious with chilled salmon. For a party, serve three bowls of mayonnaise with different flavors and colors.

2 egg yolks
1 tablespoon lemon juice
1 1/4 cups olive oil
salt and pepper

Beat the egg yolks and lemon juice together. Beat constantly, adding the oil drop-by-drop. Ensure the oil has been incorporated in the egg yolk before adding the next drop. When the mayonnaise starts to thicken and about half the oil has been used, start adding the oil more quickly, teaspoon-by-teaspoon. Season. Dilute, if necessary, with a few more drops of lemon juice.

For Herb Mayonnaise, stir in 3 tablespoons of chopped fresh herbs (parsley, tarragon, chervil, chives). For Mango and Cilantro Mayonnaise, substitute half the olive oil sunflower oil. Add the mashed flesh of half a mango and 1 tablespoon of chopped fresh cilantro.