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I use Nigel Slater's. It rarely fails me.

large free-range egg yolks - 2
olive oil - at least 300ml
half a lemon

Break the yolks up. Now pour in the olive oil very, very slowly at first, almost drop by drop, stirring as you do until the mixture starts to thicken. If you get impatient and add the oil too quickly you will never get it to thicken, believe me.

Once you have a small amount of thickening mayonnaise you can turn up the speed a little, adding the oil in a long, thin trickle, stirring all the time. Stop when you have a thick mayonnaise. It need not be so thick you could cut it with a knife, but it should be well on the way. Squeeze the lemon juice in at the end, still stirring. The colour will fade, but should be almost crocus yellow.

2 frozen bananas, a teaspoon of sugar, maybe a bit of vanilla, 75ml of buttermilk. Blitz. Instant banana icecream.

My recipe is 100g of flour and one egg (though the two yolks above will give a richer yellower pasta). Pulse in the processor until it looks like yellow breadcrumbs. Tip it out, bring it all together into a ball, wrap in clingfilm and refrigerate for 20 mins. Knead it about a bit and start running through your machine.

Yeah, I would love to put them in the fridge, but it's FULL with bread and other, more fragile fruits and vegetables that ripen more quickly than bananas. I also have a pretty good stash of bananas and berries in the freezer.

Thanks for all the great recipes and suggestions!

Hellman's is the best. No reason to make any. :)

Herve Thís wrote in his book Molecular Gastronomy that we often use too much egg yolk and not enough water (vinegar) in making mayonnaises. His experiments showed that one egg yolk could make several liters of mayonnaise and that all that was "necessary" was but a drop of yolk for most homemade recipes.

That said, I kind of enjoy the yolkiness of homemade mayo -- I think that is the difference between my mayonnaise and Hellman's. So, if you want to replicate Hellman's, my suggestion is to use less yolk -- that will make it paler and less "eggy." Mr. Thís suggests adding water or vinegar by the spoonful if your emulsion isn't coming together, as this is the more common cause of mayo-failure.

Dominic
the zen kitchen

A small squeeze of the honey bear in my coffee each morning.

I love the plastic squeezable honey bears... we keep our dish soap in one. I prefer local honey to any supermarket honey, though. I love honey in hot toddys, and on cheerios--growing up I put honey on my cereal, not sugar.