Mayonaise

Qty	Ingredient
2 ea	large eggs, at room temperature
2 tsp	fresh squeezed lemon juice (or vinegar)
1 cup	neutral-flavored oil (like light olive oil, grapeseed oil, walnut or sweet almond oil)
	pinch of good quality fine grain sea salt

Separate the egg whites from the yolks. Set aside the egg whites for another purpose and place the egg yolks in a bowl.
Add the fresh lemon juice to the egg yolks and whisk them well.
Slowly, a teaspoonful at a time, add the oil into the bowl while whisking constantly. When the mayonnaise starts thickening, pour in the remaining oil in a slow and steady stream. If the oil starts to build up, stop pouring and whisk riskly until it has incorporated.
If the mayonnaise is too thick, add water a teaspoon at a time to thin it to the consistency you like.
Once done, the mayonnaise should be thick and fluffy, with whisk ribbons through the mixture. Season with fine sea salt. Add a little water to thin if needed.