Homemade Mayonnaise

• 1 cup light olive oil
• 1 cup canola oil
• 2 large eggs
• 1/4 teaspoon dry mustard
• 1/4 teaspoon coarse salt
• 2 tablespoons fresh lemon juice

1. Combine the oils in a large glass measuring cup.
2. Place the eggs, mustard, and salt in the bowl of a food processor.
3. Process until the mixture is foamy and pale, about 1 1/2 minutes.
4. With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/2 cup oil); do not stop the machine at this point, or the mayonnaise may not come together.
5. Add the remaining oil in a slow, steady stream.
6. When all the oil has been incorporated, slowly add the lemon juice.
7. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 5 days.

light olive oil, canola oil, eggs, dry mustard, coarse salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/homemade-mayonnaise-393362 (may not work)