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I'll have to try that out. My current version substitutes mayonnaise in place of the yolk and oil, and just mixes it with lemon juice, dijon, garlic powder, and pepper.

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I use mayo as the base also, but: I make my own mayo, which I cannot recommend more highly. The serious eats stick blender recipe changed my mayo life: It's easier to just make some on demand then to keep store-bought stuff on hand, and it's _so_ much better.

(And customizable - I usually make mine with a little more garlic. This last time I tried making it with a whole-grai. Mustard and the results were delightful.)

In what world is it easier to make mayo on demand than to keep a tub in the fridge and scoop some out when you want it?

I never have to worry about stocking it and checking to make sure it's still good, etc. I always have eggs, lemon, mustard, garlic, and oil on hand. And then I have a small tub for two weeks.

It's literally a three minute recipe that I can autopilot.

Once you know how to make it, buying it is a little like buying toast. It's extremely simple. Faster, in fact, than making toast.

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