Myonnaise

• 6 whole eggs, at room temperature
• Juice of 1 or 2 lemons
• 1 tablespoon

Break the eggs into the food processor and add the other ingredients, except the oil. Turn the machine to maximum for 30 or 40 seconds, until the eggs are really foaming. Now pour the oil in evenly and slowly for a couple of minutes. If by any chance the mayonnaise is too thick, turn the machine on again at half speed and dribble some tepid water in. I know, I know, you didn’t need that amount.