Home-made mayonnaise comes in really handy at this time of year. The asparagus will soon be finished, so it's good to make the most of it. Then there's potato salad - those lovely little Jersey Bennes make a really good one - and mayonnaise is great for that too, or for any kind of salmon.
The classic Julia Child recipe - not the tricky hand-made one, but the one you make in the food processor (she says it works much better than a blender for this) - makes quite a lot, and last week I wanted less, so I just adapted the recipe slightly and it worked fine.
Food processor mayonnaise (after Julia Child)
1 egg and 1 yolk
Process these together in the blender for a minute.
Pinch of dry mustard
1/4 tsp salt
Fresh lemon juice and/or wine vinegar
With the machine running, add the mustard, salt, and 1/2 to 1 teaspoon of lemon juice or vinegar.
1 cup best quality salad oil (you can also use olive oil, but I think a lighter oil tastes better, though it must be fresh, not old. I used canola.)
More salt, pepper, and lemon juice or vinegar as needed
Put the oil in a jug. With the machine running, start adding the oil in a stream of droplets, until you've used half the oil and the mayonnaise is very thick. Thin it out with lemon juice or vinegar, then continue with the oil until the whole cup has gone in. Taste and season carefully with more salt, pepper, and lemon juice or vinegar if required.
The way these very basic ingredients turn into such gloriously thick, glossy, delectable stuff always strikes me as a kind of kitchen magic. Bon appetit!