Mayonnaise

• 2 egg yolks
• 1/4 cup / 60 ml lemon juice
• 1 tsp Dijon mustard
• 1 tsp salt
• 1 cup / 240 ml canola oil
• 1 cup/ 240 ml mild extra-virgin olive oil

1. In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color.
2. Add 2 Tbsp of the lemon juice, the mustard, and salt, and mix well.
3. In a small bowl, combine the canola and olive oils; then drizzle very slowly into the yolk mixture while whisking constantly.
4. (Be careful not to overbeat.)
5. Stir the remaining 2 Tbsp of lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.

egg yolks, mustard, salt, canola oil, cup

Taken from www.cookstr.com/recipes/mayonnaise-8 (may not work)