Mayonnaise

Time: 5 minutes | Makes: 1 cup

Ingredients

• 2 large eggs, at room temperature
• 2 teaspoons freshly squeezed lemon juice (or vinegar)
• 1 cup of real, high quality olive oil
• A pinch of good quality fine-grain sea salt

Equipment

• Sturdy wire whisk
• Bowl (with high sides to prevent splashes)

Directions

1. Separate the egg whites from the yolks. Set aside the egg whites for another purpose and place the egg yolks in the bowl.
2. Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well.
3. Slowly, pour the oil into the bowl a few drops at a time while whisking constantly. Once the mayonnaise has thickened, pour the oil in a slow and steady stream. If the oil starts to build up, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
4. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
5. Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine-grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.

Store your homemade mayonnaise in the fridge in a covered container for three days.