1 tsp dry mustard (see picture)
1 tsp salt (fine grains)
1/4 tsp sugar
1 egg yolk and one whole egg.
1 teaspoon lemon juice
1 teaspoon vinegar (I used red wine vinegar, avoid dark coloured vinegar)

Put the above ingredients into your blender and pulse it five times at least.



Measure two cups of corn , sunflower or canola oil. Don't use olive oil as it doesn't give it a nice taste.



Either use this like me, or the easier way ....



One of those plastic ketchup or soy sauce bottles that you can buy cheaply at 1.99 shops. The key here is to add the oil SLOWLY, very slowly! If you add too fast, you won't get an emulsion.



Add slowly slowly at first, then let it go like a stream....



Ta daa~~ home made mayo! You can store in the refrigerator for up to one week. Make sure your container is tightly closed.

Variations:

For Japanese style mayonnaise, use rice vinegar for the vinegar component, a neutral flavored oil such as canola , and increase sugar to 1/2 tsp.

To make Aioli, add 1 to 2 crushed garlic cloves in the beginning with the eggs.

If you add more lemon juice, say 2 tablespoon instead, the mayo will be more saucy, which is good for salad dressings and seafood. Yummy~