Notes from My Kitchen - Homemade Mayonnaise

I used 2 egg whites to make some vanilla ice-cream for a friend, and decided to use the egg yolks for mayonnaise.
Homemade mayonnaise is easy to make; it just requires patience and practice. It allows you to personalise your mayonnaise with garlic, mustard or chives for example.
Blending the oils will also be made according to your taste. Olive oil has a strong flavour, so use it sparingly.

2 egg yolks
2T fresh lemon juice
1t mustard powder (optional)
1t salt
1/2 cup olive oil
1 cup sunflower oil

I used a hand mixer to emulsify the egg yolks, then a hand whisk to slowly beat in the oil.
Add the yolks, lemon juice, mustard powder and salt into a large mixing bowl. Mix until the egg yolks have thickened (about 5 minutes). Mix the oils into a jug. Add a drop of oil to the egg mixture and whisk together. Do this about 5 more times. Then drizzle the oil, a little at a time, into the egg mixture whilst continuing to mix it. The mixture should become paler and thicker as you add more oil.

I serve this with cold roast chicken, pesto and wraps.