Mayonnaise

• 2 egg yolks
• 1.5 T. Dijon mustard
• 1.5 c. grapeseed oil
• 3 T. freshly squeezed lemon juice
• salt and pepper

Bring all ingredients to room temperature.  In a food processor, blend the egg yolks and mustard until the mixture begins to thicken.  Add about 3 T. of the oil, a few drops at a time, continuing to blend in the food processor.  Add the remaining oil in a very slow stream, blending constantly.  The mayonnaise should be thick and glossy, and should just hold its shape.  To finish, add the lemon juice, season with salt and pepper and blend to incorporate.