New Orleans Mayonnaise

This is a perfect accompaniment to cold meats, sandwiches, and artichokes.

Ingredients

2 egg yolks
2 tablespoons cider vinegar 
1 teaspoon Dijon mustard
1/2 teaspoon salt 
1/2 teaspoon file powder 
1/2 teaspoon dried thyme 
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano 
1/4 teaspoon garlic powder 
1/4 teaspoon paprika 
1/4 teaspoon white pepper 
1/4 teaspoon Tabasco sauce 
Dash cayenne pepper 
1-1/3 cup safflower oil

Yield: 1.5 cups

Directions

1. With a blender, food processor, or an electric hand-held mixer, combine egg yolks with the vinegar, mustard, and seasonings. With the machine running, add the oil, one drop at a time, until only 1/4 cup of oil remains. Stop the machine and stir down the sides.

2. Turn on the machine again and add the last 1/4 cup of oil, a half- teaspoonful at a time. If as you add the oil by the half-teaspoonful, the mayonnaise begins to look stringy, it is on the verge of separating. Return to one-drop-at-a-time additions.

If not serving immediately, cover and refrigerate.

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