Here’s a nicely done recipe for mayonnaise from Apollo Olive Oil:

1 large egg

2 egg yolks

2 TBS lemon juice (one lemon)

1 C olive oil

Salt and freshly-ground black pepper

 

Put the whole egg and egg yolks in the blender and mix for a few seconds. Add one tablespoon lemon juice and ½ teaspoon salt; mix together for about one minute on medium high. Put the olive oil in a glass measuring cup or in a small pitcher with a spout and while the blender is running, pour the oil in (using as small a stream as possible). When the mayonnaise begins to thicken pour the oil more quickly. Scrape down the sides with a rubber spatula and mix in any unblended olive oil. Add 2 to 3 teaspoons more lemon juice, ¼ to ½ teaspoons salt and several turns of the pepper grinder (to taste). (To make thinner sauce, add one to two tablespoons water). Because the mix contains raw egg, refrigerate until needed and use within two to three days.

According to Apollo, the “mayonnaise will taste much stronger than anything available in a jar. You will actually taste the olive oil.”