Find a tall plastic container like a water glass, and make sure your immersion blender can fit right to the bottom.
Combine egg yolks, lemon juice, and salt in the container, and break the yolks.
Run the immersion blender while slowly pouring in the EVOO, making sure that with each pour the EVOO is mixed well. Keep blending until mayo reaches desired consistency. Taste, and add more salt or lemon juice if you’d like.
If you’d like, you can now add fresh herbs such as basil, parsley, dill, or cilantro. Roughly chop and blend with immersion blender. Store in an airtight container in the fridge.
This recipe uses Frescolio’s Mono-Varietal EVOO. You could also use any of the following EVOOs for a different taste: