Sprinkle in the salt.

Add in lemon crystals, citric acid or lemon juice. (whatever you're using)

Pour a little bit of oil around the inside of the processor in a circular motion, it's about a tablespoon.

Put the lid back on and process the mixture for about 20 seconds.

While the mixer is running, add the room temp egg whites, one at a time, giving each one time to incorporate.

Using about half of the oil, add in the oil in a steady, but thin stream. Look for the sauce to emulsify and thicken to a mayonnaise-like consistency. A little less or more oil may be needed.

Once it comes together and looks more like the mayonnaise-like consistency, add in the cold water in a steady, thin stream.

Continue adding in the rest of the oil in a thin, steady stream to regain the thick consistency.

Give it a taste and adjust the salt or lemon.

Refrigerate for about an hour before use. Keeps in fridge for a week, but I suggest using it within the first few days.