Tart Olive Oil Mayonnaise - cooking recipe

Ingredients

3 large egg yolks
10 ounces bertolli light olive oil
1/3 teaspoon salt
2 2 tablespoons lime juice or 2 tablespoons white balsamic vinegar (good when using garlic)
1/8 teaspoon black pepper or 1/8 teaspoon white pepper (some or all to taste) (optional)
1/8 teaspoon paprika (nice for color (some or all to taste) (optional)
1/8 cayenne pepper (some or all to taste) (optional)
1 -3 teaspoon dry mustard (some or all to taste) (optional)
1 clove garlic or 2 tablespoons garlic, freshly pressed (some or all to taste) (optional)

Preparation

Have ready: An electric beater.
A narrow bowl not much bigger than the diameter of the beaters.
Put the egg yolks into the bowl and beat briefly just to break up.
Add the salt and any optional ingredients.
Add 1 tablespoon of the lemon juice.
Turn on the beater to a medium fast speed.
Dribble the oil so that it is blended into the yolks before adding more.
Continue gradually until all the oil is used.
Gradually add some or all of the remaining lemon juice to taste (I use it all).
HINT: I like to triple the recipe and then store it in a 40 oz.
Jiff Peanut Butter Jar like sold at Sam's Club.