recipe from Lisa@The Cutting Edge of Ordinary
1 cup oil (I used vegetable oil but you could also use a neutral tasting oil like canola)
2 egg yolks
1/2 teaspoon dry mustard
1 tablespoon fresh squeezed lemon juice
Optional - 1 tablespoon garlic, chopped (adjust amount to taste)
salt & pepper, to taste
Make sure ingredients are at room temperature before starting to mix and use a cylindrical container. You don't want to make this is a wide bowl or container.
Add oil, egg yolks, dry mustard and lemon juice into a blending container. Place hand blender at the bottom of the container and turn on. You will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. IMPORTANT: make sure to not lift up blender until most of the oil has been incorporated; then begin to move up slowly. Add in the chopped garlic Add the chopped garlic, salt and pepper. This should keep in the fridge for a week, hence the small batch. I keep mine in a small glass jar.