Homemade Mayonnaise

  • 2 egg yolks
  • ½ tsp Dijon mustard
  • ½ lemon
  • Salt
  • ½ cup olive oil
  • Garlic (optional)
  • Fresh herbs (optional)

Add egg yolks to a bowl along with Dijon mustard, juice of half a lemon, and a pinch of salt. Whisk until mixture is pale yellow and very smooth. In a slow and steady stream, drizzle in olive oil. The final result should fall off the whisk, not in big clumps, but also not in ribbons. Taste it and add salt, garlic, or fresh herbs as desired. Store in an airtight container in the refrigerator for up to five days.