3/4 c grapeseed oil
1/4 c olive oil
1 egg + 1 egg yolk
2 Tablespoons lemon juice
1/2 t. salt
optional 1 t. dijon mustard if you have it
Blend the eggs, salt and lemon juice and mustard if you are using it, slowly drizzle oils while blending. I use my stick blender in a mason jar, then when its done I just cap it and put it in the fridge or use it.
If you want to be able to keep the mayo for about two months add 1 T. whey then the oils.