Maionese

• 3 egg yolks
• about 500 ml (2 cups) light olive oil

Put the yolks into a bowl and whip them with a whisk or electric mixer for a couple of minutes, until they fluff up a bit. Begin adding the oil, a few drops at a time, whisking steadily to incorporate it. Once the mayonnaise begins to take on its thickened consistency, continue adding the oil in a thin, steady drizzle, whisking continuously with the other hand. The amount of oil needed may vary