MAYONNAISE, CLASSIC

Directions Put the egg yolks in a bowl with 1 1/2 teaspoons of the vinegar or lemon juice and a small pinch of salt. Stir lightly with a whisk or fork and then gradually whisk in the oil, 1-2 teaspoons at a time, until about a fourth has been added. Whisk in the remaining oil in a slow, steady stream. Add the remaining vinegar or lemon juice, then taste, and adjust the seasoning. It is a good idea to make the mayonnaise in a cool place and store it in the refrigerator.