3 eggs
1/2 tsp. salt
1/2 tsp. mustard
1/4 cup lemon juice
1 1/2 cups oil

Add three eggs to the blender, along with ½ tsp salt, ½ tsp dijon mustard, and ¼ cup of lemon juice.

Steadily turn the speed on, going from low all the way to high. While the motor continues to run, dribble the oil very slowly into the egg mixture. You will need 1-1/2 cups of oil.

As the liquid thickens, you may pour at a faster rate. Once the motor slogs, dump the rest of the oil in as fast as possible and shut off the machine. Look inside. You should have a creamy mixture with streaks of oil on the surface.

Carefully spoon the mayonnaise into a jar, scraping down all the sides and around the blades, stirring in the remaining oil. Don’t worry if it is a little runny, the mayonnaise thickens as it cools in the fridge.