Mayonnaise (From Scratch)

• 3 egg yolks
• 1 teaspoon fine salt
• 1 teaspoon ground pepper
• 1/2 teaspoon dry mustard
• 2 pinches sugar
• 2 teaspoons lemon juice, fresh is best but can use bottled
• 1 tablespoon white vinegar
• 1 cup canola oil

1. In mixing bowl, whisk together egg yolks and dry ingredients.
2. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
3. Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
4. Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream.
5. Once half of the oil is in add the rest of the lemon juice mixture.
6. Continue whisking until all of the oil is incorporated.
7. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

egg yolks, salt, ground pepper, dry mustard, sugar, lemon juice, white vinegar, canola oil

Taken from www.food.com/recipe/mayonnaise-from-scratch-169431 (may not work)