And another one …

3 egg yolks

1 teaspoon of mustard (regular or dijon)

Slowly add oil …. about 300 mls of vegetable oil

1/2 lemon

salt and pepper

This one is best made in a blender

Some recommend not seasoning with the lemon, salt and pepper until after the oil is added and the mayonnaise is emulsified.

This one is not a tangy mayonnaise at all, nice for things like chicken salad and tuna salad.

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."