• There are two methods to accomplish this lovely mayonnaise. The first is the traditional, by hand method that has been passed down through the generations. The next method, using an electric immersion blender, is a modern, quicker method, however still producing the wonderfully thick, flavorful mayonnaise.

Traditional Method Instructions:

• Bring all ingredients to room temperature. This is very important, as it helps with the emulsion of the ingredients.
  
• Add egg yolks, vinegar, dijon mustard, salt pepper and lemon juice to a mixing bowl. Whisk to dissolve the salt and combine the ingredients.
• Next, very slowly, while whisking, drizzle a small amount of the oil into the egg yolk mixture. Whisk vigorously.
• Repeat adding small amounts of oil while whisking vigorously, until all the oil has been combined and you have a lovely, thick mayonnaise.
  

Quick Method Instructions:

• Bring all ingredients to room temperature. This is very important, as it helps with the emulsion of the ingredients.
  
• Add egg yolks, vinegar, dijon mustard, salt pepper and lemon juice to a wide mouth canning jar, or any tall jar that can fit an immersion blender. Place immersion blender in the jar, atop the ingredients. Pulse to combine.
  
• Slowly drizzle the oil, bit by bit, until it is about half combined, and your mixture is emulsified. At this point, you can add the rest of the oil in a quicker fashion, moving the blender up and down to combine.
  

Finishing the Mayonnaise (Either Method):

• With either method: Once all ingredients are combined and emulsified into a nice, thick mayonnaise, test for flavor and stir in extra salt/vinegar/mustard to adjust the flavor to your liking.
  
• You can also stir in herbs, garlic, seasonings to create the perfect sauce for many applications.