Italian Mayonnaise Recipe

Preparation Take the eggs out of the refrigerator and allow them to come to room temperature.Squeeze the lemon and strain any seeds from the juice. You should get about 2 tablespoons of juice.Separate the eggs, putting the yolks in the bowl of an electric mixer and discard the whites.Add the salt and begin beating with the whisk attachment on a medium high setting. Beat until the yolks become paler and creamy in consistency, about 2-3 minutes. Begin adding the oil, very slowly at first, pausing periodically to allow it to be incorporated into the eggs. After about 1/4 cup of the oil has been added, begin pouring in the lemon juice, adding only about 1/2 tablespoon of lemon juice at a time. Don’t be concerned if the mixture becomes softer. As more oil is beaten in, the mayonnaise will firm up again and then more lemon can be added, 1/2 tablespoon at a time. Continue until all the oil and lemon juice have been incorporated. Taste and add more salt or lemon juice if desired. It will keep refrigerated for 2-3 days.