3 large egg yolks

2 teaspoons Dijon mustard

1.5 teaspoons white wine vinegar

2 teaspoons fresh lemon juice

3/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

½ teaspoon sugar

1 cup vegetable oil

Hand held mixer



Place the egg yolks in a medium sized glass bowl (non-reactive) and beat over medium speed for 4 minutes to thicken.

Add all of the ingredients except the oil and mix to combine.  


Continue mixing over medium speed and drizzle in small amounts of the oil until it thickens.  Once thickened, you can drizzle in larger amounts of oil until it is all combined and mayonnaise is thick and creamy.  

Spoon into a jar with a seal and refrigerate.