Mayonnaise

DIY

2 large egg yolks
1-1.5 cups of oil
1 tsp mustard
1-2 Tbs. lemon juice or white wine vinegar
1/2 to 1 tsp. salt
your favourite flavours (cayenne pepper or vinegar perhaps)

1. Whisk the egg yolk, mustard and lemon juice together.
2. Slowly start streaming in the oil, if you go too fast it will break, slow at first
3. Once the emulsion starts forming then pour a bit faster
4. Continue whisking until all the oil is gone
5. Add the rest of the seasoning, adjusting to taste

It should keep for approximately month if refridgerated