You can make mayo in a blender or in a food processor, but it really is not that difficult to make it by hand in a bowl with a whisk. I am describing three versions of mayo: 1. CLEAN, plain, as described in "In the Green Kitchen," Alice Waters, 2. GREEN, with dried and fresh greens, and then 3. CREAM, with added sour cream, creme fraiche, ricotta, or fage. The spicing of this mayo can be paired to your needs. I am suggesting dill, caraway, akvavit and sorrel for one version. Add lime and cilantro for one variation, or basil and spinach for another (for which ricotta makes a great cream mayonaise). I usually make a two different kinds of the green and cream from the same batch. Use fresh local eggs!

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