Homemade mayonnaise tastes so good that it improves all the salads and sandwiches it gets into. Our version is boiled, eliminating any fear of salmonella contamination from raw eggs. You can experiment with lemon juice for the vinegar and different oil. You also might try cayenne for the white pepper.
1 ½ cups vegetable oil (or a combination of vegetable and olive oils)
Pinch ground white pepper
In the bowl of a food processor or blender, combine the egg yolks, water, and vinegar, and whirl just until the ingredients are combined. With the motor running, drizzle in the oil very slowly; if the oil is added too quickly, it will become a liquid dressing.
Transfer the egg mixture to the top of a double boiler and cook until a thermometer placed in the sauce registers 160°F. Stir in the white pepper. Store in the refrigerator for up to 5 days. Makes 2 1/2 cups.