2 egg yolks
Dijon mustard (optional)
1 cup of canola oil, or ½ cup grape seed oil, or ½ cup olive oil
Fresh herbs (optional)
Add the two fresh egg yolks to a bowl along with a touch of Dijon mustard (optional), the juice of half of a lemon, and a pinch of salt. Be sure that the eggs come from a trusted source and are not expired.
Whisk until the mixture is pale yellow and very smooth. In a slow and steady stream, drizzle in one cup of canola oil (or the grape seed or olive oil). If the oil seems to sit on top and not blend in, stop adding oil and continue whisking until it’s completely blended and smooth. Continue with the remaining oil.
The final result will be thinner and more yellow than commercial mayonnaise. It should fall off the whisk, not in big clumps, but also not in ribbons. Taste it and add salt, garlic, fresh herbs, lemon, or orange juice as desired. Store in an airtight container in the refrigerator for up to five days.