- 2 egg yolks
- ¼ cup / 60 ml lemon juice
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 cup / 240 ml canola oil
- 1 cup/ 240 ml mild extra-virgin olive oil
In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color. Add 2 Tbsp of the lemon juice, the mustard, and salt, and mix well.
In a small bowl, combine the canola and olive oils; then drizzle very slowly into the yolk mixture while whisking constantly. (Be careful not to overbeat.)
Stir the remaining 2 Tbsp of lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.
Nutritional information is based on 40 servings.