Homemade Mayonnaise

Whisk whipping cream with cornstarch, mustard, salt and pepper and bring to a boil, stirring constantly.

Whisk the beaten eggs and yolks into the hot mixture all at once. Pour into a mixing bowl and stir until almost completely cold. Season with vinegar and salt or pepper if desired. Now whisk in the oil in a fine stream until the mayonnaise binds.

For garlic mayonnaise, season mayonnaise with garlic and freshly chopped herbs such as thyme, oregano, mint, dill, parsley, marjoram, basil, wild garlic, tarragon, etc.

For paprika mayonnaise, roast red, yellow or green peppers in oven until skin can be easily peeled. Puree peeled peppers, drain in a sieve and stir into mayonnaise with a little lemon juice.

For red beet mayonnaise, mix mayonnaise with cooked, pureed red beets.

For barbecue sauce, mix mayonnaise with sour cream, finely chopped, boiled onions, anchovy fillets, finely chopped parsley and tarragon.

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