basic homestyle egg mayonnaise

For a creamy delicious mayonnaise, this creamy dressing is hard to beat and easy to make!
Makes 1 1/2 cups

what you need

4 egg yolks, at room temperature
2 tablespoons lemon juice
200ml (7fl oz) light olive oil
200ml (7 fl oz) olive oil
white pepper

Method
Place egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.
Combine oils in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see notes & tips). Season with pepper. Process to combine.
Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.

Notes & tips
For a less 'tangy' mayonnaise, reduce the amount of lemon juice in step 2.

For a less richer taste use all vegetable oil