Slowly drizzle the oil


2 room temperature egg yolks

1 Tablespoon fresh lemon juice

1 Teaspoon ground mustard

3/4 Cup Olive oil (I use light for a neutral flavor)

Salt to taste


Equipment you need: a food processor or a good blender

What you do:

Place the egg yolks, lemon juice, mustard and salt in the food processor and pulse to blend. Be sure your yolks are room temperature or your mayonnaise won’t thicken.  Turn processor on high speed and SLOWLY drizzle in the oil. If you go too fast, you’ll have a liquid mess, so be patient. You will hear the mayo beginning to thicken, don’t rush the oil, keep up the slow stream of oil until all of it is incorporated into the mayonnaise.  You will have about 1 cup of mayo.

Some things you can add to change the flavor or turn your mayonnaise into a sauce: Roasted garlic, cayenne pepper, chopped chives and black pepper, use your imagination!

Your mayonnaise will keep nicely in the refrigerator, covered for 5 – 7 days.