First, put your egg yolks wh in a glass bowl until they are smooth and creamy. Stainless steel bowls also work well, but avoid aluminum or copper - the acid in vinegar and lemon juice reacts with these metals, giving the mayo a metallic taste.

After you whisk the yolks, add a few drops of vinegar or lemon juice. By making the yolks absorb more fat, the acid helps stabilize the emulsion, which means making mayonnaise is easier

Next, it's time to start adding the oil. At this point, you want to add a very small amount of oil - just a few drops, whisked in as much as possible. As you see the oil being absorbed, you can add a little more. Seriously, flick as fast as you can.

When it comes to oils, regular vegetable oil is fine, or for a different flavor mayonnaise, you can use other oils such as walnut oil, avocado oil, or olive oil. Mayonnaise made with olive oil is called pesto mayonnaise.

At this point continue to slowly drizzle in the oil. Notice how the yolk thickens and becomes a bit creamy. This means that an emulsion is beginning to form. It's not mayonnaise yet, but it's getting there.

At this stage, the emulsion starts to build up so you can add oil faster. But not too fast. Just a handful of dabs at a time.

As you can see, we're speeding up the oil now. And what you're whisking looks less like an egg yolk and more like mayonnaise. You can add a few drops of lemon juice or vinegar at this stage to moisten things up a bit. In addition to stabilizing the emulsion, lemon juice or vinegar gives the mayonnaise a rich flavor.

When you're making the mayonnaise, you'll know you're doing it right if your arms feel like they'll come off. If you're sure you can't keep stirring, then you're definitely on the right track. If your arm feels fine, your emulsion is probably broken.

Remember, don't try to add more than a cup (8 fluid ounces) of oil to a single egg yolk. Trying to add more will ruin your lotion, no matter how many droplets you drop. If you followed my instructions, you used three egg yolks for two cups of oil, so you should have nothing to worry about.

You can also make mayonnaise with whole eggs, not just yolks. But it's the yolks that absorb the oil, so the ratio of yolks to cups of oil remains the same.

Congratulations! Adjust the lemon juice and kosher salt, maybe a little cayenne pepper cayenne or tabasco to taste, and you're all done. Mayonnaise made this way keeps in the fridge for about a week. Being able to lift your own mayo is really very liberating and liberating. You can never give up making this sandwich again, because you've lost the pentomino. All you need is eggs, oil and vinegar. (And arm strength)

If you need to make a lot of mayonnaise, a stand mixer is a great tool. However, if all you're making is a cup of mayonnaise, it's probably easier to do it by hand like we just did.

Notes

Hand mixing and electric mixing are both fine