You need two large egg yolks, 3 tablespoons lemon juice, 1/4 teaspoons salt, a pinch of white pepper, 1 cup oil. Last night, we ran out of lime juice (just used ingredients), so we used 1 tablespoon lime juice and 2 tablespoons lemon juice. Freeze two large egg whites in an ice tray for later use. For petroleum, ultra-light olive oil is used because of its very light (almost non-existent) flavor and nutritional and health-care properties.

Put the egg yolk, lemon juice, salt and pepper into The Mixing Bowl and stir until smooth and light. Then I stirred the oil into the mixture drop by drop. Before injecting a few drops of oil, I am sure that the mixture is smooth and complete. Stir and pour the suspended oil into the egg yolk mixture, add a little oil and mix it into a national emulsion-this is exactly what we want.

About 1/3 cups of oil can be poured out faster after being stirred in. Make sure that the mixture returns to emulsified state before injecting more oil. Once all the oil is washed in, you have mayonnaise. This is a good time to add anything extra. I usually add a spoonful of Dijon mustard and extra salt and black pepper.

Because handmade mayonnaise is mainly egg yolk, mayonnaise will have a healthy yellow color. Store-bought or machine-made salad dressings usually contain egg whites to lighten the color and taste. Anything you don't use immediately, put it in a jar and refrigerate it. It should last for half a week to a week.