Mayonnaise

2 egg yolks, at room temperature
3 tbs lemon juice, I also add 1 desert spoon of white vinegar
1 1/2 tsp dijon mustard
2 cups oil (grapeseed, extra virgin or a combination of both work well). I prefer a combination of light olive oil, grapeseed extra virgin olive, use much less extra virgin and grapeseed than light olive oil.
salt to taste

Whisk the egg yolks with the lemon juice and dijon in a cake mixer on medium speed until light, combined and frothy. Use a spatula to scrape the bottom and sides of the mixing bowl.

Add the oil very slowly, mixing continuously, one tsp at a time until the oil and egg begin to emulsify. (For me, this takes about 1 cup of oil). You can begin to add the oil more rapidly at this point. Continue mixing until the mixture is pale yellow and slightly stiffened.

Season the mayonnaise as required.

The mayonnaise will keep in an airtight container in the fridge for 4-5 days.

Try this with only grapessed oil if you would like a paler mayonnaise.

Try this as a low salt option increase the lemon juice and decrease the dijon.