Optional flavor choices : Dill (this is what I used) or mustard, cayenne pepper, extra salt, etc... you can be really creative since the mayo base is mild in taste.
FIRST STEP: Take two eggs and drain/separate the whites out of them, then save the yellow yolks in a separate bowl. You won't be using the egg whites for this recipe and can save them for something else. (I fed them to my cat Toots who loves raw egg.)
STEP TWO: Add 6 teaspoons of lemon to your egg yolks and 2 teaspoons of vinegar, and mix together. You can use either a whisk or a blender to get the mayo party started! I went with my blender on a moderate setting, putting in the egg & acidic liquid mix plus some dill & salt.
STEP THREE: Here is where the magic happens and the adrenaline rushes in... pour approx. 1 cup of oil into the egg mixture VERY SLOWLY, like a dripping drizzle steady stream of oil - while you are either blending or whisking.
Here's the catch... (and this happened to me) if you put too much oil suddenly your amazement at how creamy & fluffy your mayo has become will burst into a soupy nasty liquid. This is when the mayo "breaks". And mine broke alright- I kind of cried a little. The thing is, don't follow an exact measurement on how much oil to put in, just slowly pour the oil in till it becomes mayo-like then STOP. :) So that this will happen..............