Mayonnaise

Makes about 2/3 cup

2     large egg yolks
1     tablespoon water
1     teaspoon fresh lemon juice
½    teaspoon kosher salt
½    teaspoon Dijon mustard
⅔    cup vegetable oil

Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 127 (98% from fat) • carb. 0g • pro. 0g• fat 14g • sat. fat 1g • chol. 34mg • sod. 111mg• calc. 4mg • fiber 0g

1. Put the egg yolks, water, lemon juice, salt, and mustard
in the work bowl and press Chop to process until smooth,
about 15 seconds. While running on Chop continuously,
add the oil slowly through one of the drizzle holes on the
cover until all oil is incorporated and the mayonnaise is
emulsified and homogenous.
2. Taste and adjust seasoning accordingly.
Note: For fresh herb mayonnaise: Process ⅓ cup firmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.),
stems removed, with the yolks before adding the oil.
For a bolder-flavored mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon