Piquant Tarragon Mayonnaise

I have never tasted homemade mayonnaise. I will probably try this recipe from David Tanis, just so I can finish my big bottle of Dijon mustard soon.

It's well worth it to make homemade mayonnaise. It's worlds away from the store-bought kind.

2 egg yolks
1-1/2 cups olive oil
Grated zest and juice of 1/2 lemon, or to taste
Dijon mustard
Generous pinch of cayenne
Salt and pepper
1 teaspoon chopped tarragon
1 teaspoon chopped chives

Whisk the egg yolks in a bowl. Slowly whisk in 1 cup of olive oil, a spoonful at a time first, until an emulsion forms. Once the sauce thickens, you can continue whisking and add the oil in a slow, thin stream. When the mayonnaise is quite thick, add a little lemon zest and a good squeeze of lemon juice, a teaspoon or so of Dijon mustard, and the cayenne. Season with salt and pepper. Whisk in the remaining 1/2 cup olive oil. Thin the mayonnaise with a little water if necessary. Taste for seasoning, then stir in the chopped tarragon and chives.

The mayonnaise can be kept refrigerated for up to 2 days.