2 egg yolks
1 and 3/4 tsp. vinegar
1/4 tsp. salt
1/2 cup oil

Put the egg yolks into a jar that fits the immersion blender mixing base without too much space leftover. Pour vinegar on top of the egg yolks. Add salt. Add about one fourth of the oil. Pulse blender on low in short bursts, no more than 3 or 4 seconds at most. Let the blender rest a few seconds in between bursts. Repeat until mayonnaise is starting to blend and thicken slightly, then add another fourth of the oil. Repeat the stop/start blender pulsing until all of the oil has been incorporated. Once the mayonnaise is thickened, stop the blending process. Try not to over blend. This recipe can be doubled.

Submitted by: Anne