Ingredients

• 3 eggs (you will need 2 coddled egg yolks and 1 coddled whole egg)
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 pinch salt
• 3 grinds fresh ground black pepper
• 1/8 cup plus one tablespoon lemon juice
• 2 cups canola oil

Instructions

1. To coddle the eggs:.

2. First bring your eggs to room temperature (at least 30 minutes).

3. At the same time, bring water in a teapot to a boil.

4. While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside.

5. Place room temperature eggs in a separate bowl or mug. The key thing is that you don’t want to let the eggs touch to ensure that the coddling process will cook the entire egg.

6. Pour hot water over eggs and time for exactly one minute.

7. Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. Let cool for about 2 minutes.

8. You can now separate the whites from the yolks to get the coddled yolks.

9. Mayo:.

10. Separate 2 coddled yolks and place in food processor, discard whites.

11. Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.

12. With motor running, slowly add oil just dribbling it in until all the oil has been mixed inches

13. Scrape sides, stir by hand and taste.

14. Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.

15. Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.