Homemade Mayonnaise

This is so easy and is far superior in taste and texture to commercial mayonnaise.  Another benefit to making it yourself is that you can control the type of oil.  While Wesson Oil used to be the standard, I now use canola oil or olive oil for everything I make which uses cooking oil.  The down side is that homemade does not contain preservatives and doesn't last very long.  Make this no more than a few days before you need it and be sure to promptly refrigerate it. This recipe yields about 2 cups of mayonnaise.  That's enough to make at one time if it's just for routine use.  The recipe can easily be doubled or tripled if you're going to use it for potato salad, mayonnaise based salad dressings or other sauces.)

 
1 egg yolks Careful with seasonings!  It would be a shame to do all that beating just to ruin the mayonnaise at the end with too much of any of these.  Taste, add a little, taste again, etc.
1/2 cup canola oil scant teaspoons salt
1/2 cup olive oil 1/4 teaspoon pepper
Juice of 1 lemon 1/4 teaspoon dry mustard (can use prepared mustard)
 

To make mayonnaise have all ingredients at room temperature.  Place the egg yolks in the mixer bowl and BEAT, BEAT, BEAT, and beat some more.  When the egg yolks are thick and lemon colored start adding oil DROP BY DROP.  Add lemon juice alternately DROP BY DROP.  When the mayonnaise "begins to make" you may add the oil more freely.  Add all seasonings at the end, the secret to perfect mayonnaise.