Homemade Mediterranean Mayonnaise

1. Prepare Eggs

Take your eggs out of the fridge to bring them to room temperature. This helps them blend more smoothly.

2. Warm Mixing Bowl

Warm your mixing bowl by filling it with hot water, then dry it thoroughly. This step ensures that the ingredients will emulsify better.

3. Combine Egg Yolks, Salt, and Lemon Juice

Place the egg yolks in the warm bowl and add the salt and your choice of lemon juice or white wine vinegar. Beat this mixture for about a minute using a whisk or an electric mixer until it’s well combined.

4. Add Oil Slowly

Start by adding the oil drop by drop while whisking constantly. This slow addition allows the yolks to absorb the oil, which will help the mixture start to thicken. Once you see it beginning to emulsify, you can add the oil a little faster, but still be cautious to ensure each addition is absorbed before adding more.

5. Taste and Adjust

After you’ve added all the oil, taste your mayonnaise. If it needs more flavor, add a bit more salt or lemon juice/vinegar and whisk it in thoroughly. If the mayonnaise turns out too thick, whisk in a tablespoon of water to reach your desired consistency.

6. Refrigerate

Finally, cover your homemade mayonnaise and refrigerate it. It will keep for a few days. If at any point your mayonnaise curdles, don't worry. Simply whisk another egg yolk in a warm bowl, then add the curdled mixture to it teaspoon by teaspoon until it comes back together.