- 2 egg yolks
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 cup canola oil
- 1 cup mild extra-virgin olive oil
In a medium bowl, slowly but firmly beat the yolks with a whisk until creamy and light yellow in color. Add half the lemon juice, then the mustard and salt, and combine well.
In a small bowl, mix the oils, then very slowly drizzle them into the yolk mixture, whisking constantly. (Be careful not to overbeat.)
Stir the rest of the lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.