MAIONESE

2 LARGE EGG YOLKS

1 1/2 CUPS EXTRA VIRGIN OLIVE OIL

1 TBS. LEMON JUICE

SALT TO TASTE

FOR THE GREATEST SUCCESS IN CREATING HOMEMADE

MAYONNAISE IS TO BEGIN WITH THE INGREDIENTS AND UTENSILS AT ROOM TEMPERATURE.

PUT YOLKS INTO A BOWL WITH A ROUNDED BOTTOM.  ADD SALT.  BEAT UNTIL YOLKS ARE PALE YELLOW.  SLOWLY BEAT IN SEVERAL DROPS OF OLIVE OIL AT A TIME BEATING CONSTANTLY.

DO NOT ADD THE OIL ALL AT ONCE OR TOO QUICKLY BECAUSE IT WILL CAUSE CURDLING.

BEAT IN LEMON JUICE.

TASTE AND ADJUST AS DESIRED.

REFRIGERATE.

BRING MAYONNAISE TO ROOM TEMPERATURE BEFORE USING.

RECIPE MAKES 1 1/2 CUPS 

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FOR AN INTERESTING SAUCE FOR FISH TRY STIRRING IN 2 TBS. PESTO OR BROWN MUSTARD.

WHEN ADDING THESE INGREDIENTS MAKE SURE THEY ARE AT ROOM TEMPERATURE BEFORE BLENDING