Think of a flavour and you can add it to the mayo! My favourite has got to be garlic...making it into alioli. Its also good with wholegrain mustard, curry powder or dill...great with salmon. The only thing that makes it restricting is your imagination and remember the more oil you add the thicker the mayo...isn't that right HC?
You need a "stick blender".
In the bottom of a jug put 1 whole egg,
juice of half a lemon
tablespoon of wine vinegar,
teaspoon of salt
(at this point if you want a flavoured mayo add it here)
250 ml of oil
LET THE EGG SETTLE
Press your blender into the bottom of the jug.
Blitz for a second and stop.
Do this a few more times and you will see mayo forming in the bottom of the jug.
Once it is thick at the bottom you can incorporate remaining oil by moving the blender up through the mixture.
After one minute you have a jug of mayo!!!!