Mayonnaise

Mayonnaise is easiest to make when all ingredients are at normal room temperature.
Warm the mixing bowl in hot water to take the chill of the egg yolks.
Heat the oil to tepid if it is cold.
Always beat the egg yolks for a minute or two before adding anything to them.
As soon as they are thick and sticky, they are ready to absorb the oil.
The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream.
After this, the oil may be incorporated more rapidly.
The maximum amount of the oil one large egg yolk will absorb is 6 ounces or 1/4 cup.
When this maximum is exceeded, the binding properties of egg yolk break down, and the sauce thins out or curdles.
If you are beginner, start with 1 egg yolk per 1/2 cup oil.