2 Egg Yolks
1/2 Tsp Ground Mustard
Salt (to taste)
Vinegar (to taste)
Lemon juice (to taste)
1 cup of Canola Oil
I start off by whisking the Yolks with the Mustard and Lemon Juice. Then, while whisking, I slowly add the Canola Oil. I add the oil about a Tablespoon at a time, making sure each amount is fully incorporated before adding more.
The way I make it, the Mayo gets super congealed by the time all of the oil is added to the eggs. I prefer it this way because I like to add the Vinegar and Salt at the end, so I can taste it as I go to decide how tangy I want it.
Immediately after adding the Vinegar, you'll see the Mayo lighten in color. It will also loosen up nicely and become velvety and smooth.
Keep adding Salt and Vinegar until it tastes like the Mayo you deserve (but not the Mayo you need right now.)
Keep it in the fridge for about a week. I like to store it in a glass jar.