Yolks of 2 eggs, brought to room temperature
1/4 teaspoon salt
1 1/4 cups extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
CAUTIONARY NOTE: Homemade mayonnaise is made with raw eggs, which may transmit salmonella. I have made it dozens of times without encountering the problem, but if you are concerned about the possibility of salmonella poisoning, and particularly if you are planning to serve the mayonnaise to elderly people, or to very young children, or to someone who is immune deficient, use packaged, commercial mayonnaise.
Using an electric mixer set at medium speed, beat the egg yolks together with 1/4 teaspoon salt until they become colored a pale yellow with the consistency of thick cream.
Add oil, drop by drop, while beating constantly. Stop pouring the oil every few seconds, without ceasing to beat, to make sure that all the oil you are adding is being absorbed by the egg yolks and none is floating free. Continue to dribble in oil, beating with the mixer.
When the sauce has become quite thick, thin it out slightly with a teaspoon or less of lemon juice, always continuing the beating action.
Add more oil, at a faster pace than at first, interrupting the pouring from time to time, while you continue beating, to allow the sauce to absorb the oil completely. As the sauce thickens, beat in a little more lemon juice, repeating the procedure from time to time until you have used up the 2 tablespoons. When the sauce has fully absorbed all the oil, the mayonnaise is done.
Taste and correct for salt and lemon juice. Beat in any additions of salt and lemon juice with the mixer.
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: 10 Servings