2 large eggs at room temperature 1 tbsp. fresh lemon juice 2 tsp. Dijon mustard 1/2 tsp. salt 1/8 tsp. freshly ground pepper 1 c. vegetable oil 1/2 c. extra-virgin olive oil
Place the eggs, lemon juice, mustard, salt, and pepper in the blender. In a glass measuring cup, combine the vegetable and olive oils. With the machine running, slowly add the oils through the opening in the blender lid, and process until the mayonnaise is thick.
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