My favorite is a paprika mayo - shallots, dill, anchovies, thyme, with a zip of smoked paprika. The mayo is perfect for fish filets or tempura prawns and soft shell crabs. This keeps well for up to 6-7 days in a fridge! No preservatives added!
The ratio I use is always 3 egg yolks, 500ml oil, 1 tbsp mustard, 1 tbspn white wine vinegar, 1 tspn salt. Drop by drop drip oil into mixing bowl and whisk quickly. Until it binds. When all the oil has been used up, drop 3-4 tbspn of boiling water to seal the mayonnaise.
The ratio I use is always 3 egg yolks, 500ml oil, 1 tbsp mustard, 1 tbspn white wine vinegar, 1 tspn salt. Drop by drop drip oil into mixing bowl and whisk quickly. Until it binds. When all the oil has been used up, drop 3-4 tbspn of boiling water to seal the mayonnaise.
Then transfer to a blender, add the rest - 1 bunch dill, 3 sprigs of thyme leaves, a shallot chopped finely, 2 anchovies fillets, and blitz. Add a heaped tbsp of smoked sweet paprika. Blitz again. And you're done.