2 whole eggs at room temperature
1 tblspn dijon mustard
1 tblspn sherry vinegar
1 tblspn lemon juice
3 cups peanut oil
Whizz eggs, mustard, vinegar & lemon together with a pinch salt.
With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more daring stream until most of the oil is incorporated.
Taste and season. Feel free to add a pinch of sugar or more vinegar, lemon juice or mustard if you like. Whizz to combine.
If the mayo is a little too runny, add the remaining oil. Too firm, add a little water.