Mayonnaise

• 2 large egg yolks
• 3/4 cup virgin or extra virgin olive oil, or a mixture of half each (depending on the intensity of flavor you want)
• 2 to 3 tablespoons water
• Few drops of fresh lemon juice
• Kosher salt and freshly ground black pepper

1. In a food processor, mix the yolks until slightly pale, about 1 minute.
2. With the processor on, slowly drizzle in the olive oil, drop by drop, until the sauce begins to emulsify.
3. As it thickens, add a few drops of water to loosen the texture.
4. Continue adding oil and loosening with a bit of water.
5. Squeeze in the lemon juice to taste, and season with salt and pepper.

egg yolks, virgin, water, lemon juice, kosher salt

Taken from www.cookstr.com/recipes/mayonnaise-5 (may not work)