Homemade Olive Oil Mayonnaise

• 2 egg yolks (room temperature)egg
• 2/3 cup olive oilolive-oil
• 2 teaspoons fresh lemon juice (room temperature)lemon
• Salt (to taste)salt

1. 01Using an immersion blender with attached mixing beaker, blend egg yolks until smooth.
2. 02Start adding olive oil, one drop at a time, until the mixture starts to become thick. Once it thickens, you can stream in the olive oil faster. But the whole process should be slow.
3. 03Once all of the oil is streamed in, add lemon juice and salt, to taste. Store refrigerated for up to 4 days.

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