Lemon mayonnaise

Method

1. Crack the eggs into the hand blender beaker. Turn the hand blender to the highest speed and pulse for 5 seconds until the eggs are broken up.
2. Continue pulsing for 2 to 3 minutes adding the oil in a very slow, steady stream initially.
3. Once the mayonnaise begins to thicken, add the remaining oil and continue blending.
4. Season with the lemon rind, salt, pepper and sugar.
5. Cover beaker with the seal and refrigerate for up to 3 days.