Fresh Mayonnaise

1. 1

   In a blender or the bowl of a food processor fitted with a metal blade, process the yolks for about 1 minute.

2. 2

   With the motor running, slowly add the olive oil in a very fine stream until the mayonnaise begins to emulsify.

3. 3

   As it thickens, add a few drops of water to loosen the texture, up to 2 tablespoons if necessary.

4. 4

   Add the lemon juice and season with salt and pepper.

5. 5

   Transfer the mayonnaise to a glass or plastic container with a tight-fitting lid.

6. 6

   Refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.