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• 2 egg yolks, at room temperature
• 2 tablespoons white-wine vinegar or lemon juice
• 2 1/4 cups sunflower oil
Put the egg yolks in a bowl with 1 1/2 teaspoons of the vinegar or lemon juice and a small pinch of salt. Stir lightly with a whisk or fork and then gradually whisk in the oil, 1-2 teaspoons at a time, until about a fourth has been added. Whisk in the remaining oil in a slow, steady stream. Add the remaining vinegar or lemon juice, then taste, and adjust the seasoning.
It is a good idea to make the mayonnaise in a cool place and store it in the refrigerator.
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