2 egg yolks

1 tablespoon fresh lemon juice (about 1/2 lemon)

1 tablespoon white wine vinegar (less if you like less tangy mayonnaise)

3/4 teaspoon salt

1/8 tsp sugar

1 teaspoon dijon mustard

1 cup vegetable oil

1/2 cup olive oil 

Any comination of the oils works but you need 1 1/2 cups of oil total.

Using a stick blender hold it to the bottom of the container and pulse it off and on til you see the mayonnaise start to form then you can start to move the blender a bit more til the mayonnaise is nice and thick.

If using a regular blender you have to drizzle in the oil instead of starting with it all at once.

Let settle for a few seconds, egg yolks need to be at the bottom

This is just one of many recipes I have used.

MOD NOTE: From the USDA site–  "To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe."