Servings: Makes slightly more than 1 cup
2 egg yolks
1 cup canola oil
1 teaspoon lemon juice
Zest of one lemon
1. Whisk the egg yolks in a medium bowl until light and airy. Begin adding the oil, a drop at a time, until the mixture begins to lighten. Continue adding the oil, at a slow drizzle, whisking constantly.
2. When a third of the oil has been added, start adding the lemon juice, a little at a time, to thin out the mayonnaise. Continue adding the oil a little at a time until it is all incorporated, whisking constantly. If the mayonnaise is too thick, add water a little at a time to thin it. Stir in the lemon zest. Season to taste with salt, and refrigerate until needed.
Each tablespoon: 131 calories; 0 protein; 0 carbohydrates; 0 fiber; 15 grams fat; 1 gram saturated fat; 26 mg. cholesterol; 1 mg. sodium.