Mayonnaise

• 2 large egg yolks (size 1–2)
• 2–3 × 15 ml spoon (2–3 tablespoons) lemon juice

Beat the yolks with 15 ml spoon (1 tablespoon) lemon juice, and a little salt and pepper. Beat in the oil, drop by drop at first and then a little faster as the sauce thickens. Taste and adjust the seas