Ingredients
2 large eggs, at room temperature
2 teaspoons fresh squeezed lemon juice (or vinegar)
1 cup of neutral flavored oil (like light olive oil, grapeseed oil, walnut or sweet almond oil)
A pinch of good quality fine grain sea salt
Equipment
Sturdy wire whisk
Bowl (with high sides to prevent splashes)
Directions
Separate the egg whites from the yolks. Set aside the egg whites for another purpose (like making meringue) and place the egg yolks in the bowl.
Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well.
Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
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.

signed by E-Dawg

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