2 large eggs
3 Tbs cider vinegar or lemon juice
1 tsp salt
1 tsp sugar
2 tsp English mustard
Freshly ground black pepper, to taste
2 cups vegetable oil of your choice (sunflower, canola etc)
Process all ingredients except oil for 30 seconds. With motor running, gradually add the oil, slowly at first then faster as it starts to thicken. Keeps for several weeks in the fridge.
Note: you can use two whole eggs, or four egg yolks or one whole egg and two yolks in this recipe. More egg yolks will make the mayonnaise thicker and more yellow in colour.