|Lemon/4 tablespoons vinegar||1 , juiced|
|Olive oil||2 Cup (32 tbs)|
1) In a bowl, add in the egg with vinegar or lemon juice along with seasoning. Using a rotary egg beater, beat the egg well,
2) Pour in a tablespoonful of oil at a time while continually beating.
3) Transfer the mayonnaise to a different dish. Keep it covered. This way it will last for 3 to 4 weeks in the fridge.