Best Mayonnaise

Directions

1. 1
   Fill a pot with enough water to cover the eggs plus 1 inch.
2. 2
   Add 1 teaspoon of salt.
3. 3
   (Th is will make peeling the eggs easier once theyre cooked.)
4. 4
   Bring the water to a boil.
5. 5
   Carefully lower the eggs into the boiling water.
6. 6
   Simmer the eggs for 4 minutes, until soft boiled.
7. 7
   Lift the eggs out of the water with a slotted spoon and immediately run under cold water.
8. 8
   (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)
9. 9
   Crack the eggs on the counter and scoop them out into a food processor.
10. 10
    Add the mustard and the remaining 1 teaspoon salt.
11. 11
    Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube.
12. 12
    The mayo will be super thick.