Mayonnaise

Directions

1. 1
   In a food processor, pulse together the egg yolks, 1 teaspoon warm water, the mustard, and lemon juice.
2. 2
   With the blade running, drizzle in the oil in a medium stream.
3. 3
   If the mixture becomes too thick before all of the oil has been incorporated, add a drop or two of warm water to loosen the mixture, then continue with the remaining oil.
4. 4
   Season with salt and pepper and store, refrigerated, in a covered plastic or noncorrosive metal container.
5. 5
   Variation:
6. 6
   To make aioli, add 6 garlic cloves, chopped, along with the egg yolks.
7. 7
   Season with coarse black pepper.