I needed mayo for 2 out of 3 recipes this week, so I made a double batch of the world’s best mayo. I use the recipe from Melissa Joulwan’s book, WellFed. If you don’t have this book, get it. Here’s a link to her mayo recipe and instructions on her webpage, The Clothes Make the Girl. The KEY to this recipe is room-temp eggs and lemon juice. I will crack my egg and pour the lemon juice in my processor and let it sit up to 4-8 hours before I make this mayo. And it is worth it!