2 whole eggs
1 tbsp. tarragon vinegar
Pinch of sugar
1/2 tsp. salt
Pinch of pepper
1 tsp. herb or Dijon mustard
1 1/2 c. corn oil (or half corn oil and half olive oil)

Using an electric blender, blend the eggs, vinegar, sugar, salt and pepper, and mustard together at high speed. Start adding the oil a few drops at a time. When the mayonnaise starts to thicken, add the oil in a thin stream until it is all absorbed. Makes 2 cups and keeps 10 days in the refrigerator.