Ingredients

• 2-3 egg yolks at room temperature (not cold!) preferably from free-range
  organic eggs.
• 1 cup olive oil at room temperature
• 1tbs fresh lemon juice
• Pinch of salt
• Pinch of pepper
• 1 glass of clean water
• (optional and to taste) mustard powder,
  paprika, garlic powder or mash garlic.

Directions

1. In an electric blender’s bowl or food processor, place the 
   yolks, salt, pepper and two or three drops of lemon juice.
   Operate the mixer at medium speed.
2. When a smooth and airy mixture is created,
   add the oil in a very thin drizzle and stir continuously. After adding
   about a quarter cup of oil, the mayonnaise becomes thick. Stop the oil and
   add two or three drops of lemon juice. Now the oil will be integrated better.
3. Renew the oil dripping and continuous mixing. After adding another quarter
   cup of oil, repeat the drizzle of lemon, and so on until you get a swollen
   mayonnaise, airy and smooth.
4. Store sealed in the fridge.