This recipe is most easily made in a food processor or blender.
2 egg yolks
¼ teasooon salt
2 teaspoons Dijon-style mustard
1 talbespoon lemon juice
1 cup olive oil
Fit the metal blade in a food processor. Add all ingredients, except the oil, and process for about 10 seconds, or until combined. Slowly add the oil in a steady stream through the feed tube. The mixture will begin to thicken in less than a minute. If you use a blender, put a third of the oil in the container with the other ingredients, cover, and process for a few seconds. Then, with the blender still on at low speed, slowly pour in remaining oil.
Keep the mayonnaise refrigerated in a covered container and plan to use it all within 5 days.
Yield: About 1½ cups
Reprinted with permission of the author from Salad Dressings! by Jane Dieckmann, The Crossing Press, Freedom, CA, 1987.