Mayonnaise

Yield: 1 cup

4     large egg yolks
¾    teaspoon kosher salt
½    teaspoon Dijon mustard
1     teaspoon fresh lemon juice
1     tablespoon water
¾    cup vegetable oil

Nutritional information per serving (1 tablespoon):
Calories 104 (97% from fat) • carb. 0g • pro. 1g • fat 12g • sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice, and water on Low until smooth, about 30 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsified and homogeneous.
2. Scrape down sides; taste and adjust seasoning accordingly.
Note: For fresh herb mayonnaise: Process ¹∕³ cup firmly packed fresh herbs (e.g., parsley,
dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For a bolderflavored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice to 1 tablespoon.