2 egg yolks
3 tbsp. lemon juice
1/3 c. salad oil
3/4 tsp. salt
Dash cayenne
2/3 c. salad oil

Make sure all ingredients are room temperature, including bowl and beaters. Put all ingredients in blender except 2/3 cup oil. Cover and blend on high for 5 seconds. Remove, cover and immediately pour 2/3 cup oil in a steady stream into center of mixture, continuing to blend at high speed until mayo is thick. Stop and stir, then blend a few seconds more until all oil is incorporated. Store in airtight jar in refrigerator for several weeks. Can substitute dry mustard for cayenne.