Place Emulsifying Disk in food processor bowl. Add first 6 ingredients and process 30 seconds or until egg mixture is light yellow and creamy but not thick.
Add oil gradually in a steady stream through feed chute with the processor running; process 1 minute until all oil is incorporated into egg mixture and sticks to the side of the bowl.
Remove disk and transfer mayonnaise into storage container. Keep refrigerated.
AOLI MAYONNAISE
In small bowl, mix 1⁄2 c. mayo + 1 Tbsp. Lemon juice +
1 tsp. Lemon zest and 2 cloves minced garlic.
CHIPOTLE MAYONNAISE
In small bowl, mix 1⁄2 c. mayo + 1 Tbsp. adobe sauce + 2 chopped chipotle peppers from adobe sauce +
1⁄2 tsp. Lime juice.
GREEN CHILI AND JALAPENO MAYONNAISE
In small bowl, mix 1⁄2 c. mayo + 1 whole, pickled, green chili pepper, chopped + 1 Tbsp. fresh Jalapeño pepper, seeded and minced.