Mayonnaise

DIY
2 large egg yolks 1-1.5 cups of oil 1 tsp mustard 1-2 Tbs. lemon juice or white wine vinegar 1/2 to 1 tsp. salt your favourite flavours (cayenne pepper or vinegar perhaps)


 * 1) Whisk the egg yolk, mustard and lemon juice together.
 * 2) Slowly start streaming in the oil, if you go too fast it will break, slow at first
 * 3) Once the emulsion starts forming then pour a bit faster
 * 4) Continue whisking until all the oil is gone
 * 5) Add the rest of the seasoning, adjusting to taste

It should keep for approximately month if refridgerated