Note On Seasonings: Since mayonnaise has a "heavy" flavor profile, seasoning to taste once the mayonnaise is completed is an important step. Cayenne pepper is sometimes used to cut through the heaviness of a mayonnaise, but not enough is added to make the mayonnaise perceptibly spicy. Also, I prefer to add a good amount of lemon juice to mayonnaise for both flavor and it's ability to cut through the heavy fat. To balance the acidity of the lemon, I will sometimes season the mayonnaise with a pinch of sugar.

If you plan on serving this mayonnaise to people with week immune systems (such as young children or the elderly), I would highly recommend using pasteurized eggs which are available at most super markets.