Mayonnaise

• 2 egg yolks
• ¼ tsp salt
• 2 tbsp lemon juice

Whisk the egg yolks, salt and lemon juice until they are well combined. Then slowly add the oil in a very thin stream, whisking all the time. Pause the oil every so often while you whisk to make sure it is properly incorporated. For never-fail mayo, use a handheld electric whisk – old school is the best school. If it should inexplicably split, slowly whisk in 1 teaspoon Dijon mustard to restore